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High-end dining experiences, like fine dining and omakase, have become more prevalent in recent years, especially with the younger generation seeking small luxuries in everyday life.

And as people's interest in gourmet food continues to grow, research shows that high-end dining experiences will continue their popularity, while restaurant meal replacements (RMR) also grow for those looking for solo dining experiences.

The market research firm Embrain Trend Monitor released research on "2025 High-end Restaurant Visits and RMR," last week, surveying 1,000 adults aged 19-59 on their dining-out experiences within the past six months.

The survey showed that 54.4 percent of all respondents have had luxury dining experiences, a steady increase from previous survey results, 44 percent in 2022 and 51.9 percent in 2023.

The younger age groups were more likely to have their own food preferences, with 69.2 percent for those in their 20s, 65.2 percent for thirtysomethings, 54.4 percent for fortysomethings and 48 percent for those in their 50s. The majority of the respondents in their 20s and 30s, 54.8 percent and 53.6 percent respectively, answered they put more value in dining experiences than just eating.

"These generations tend to view expensive food experiences not just as meals but as meaningful acts of expressing their food preferences and self-respect, indicating that food consumption is perceived as a valuable investment in expanding their ‘experiences' and ‘tastes,'" the firm said.

Meanwhile, many consumers have become aware of the rising popularity of high-end restaurants, with 80 percent answering that luxury dining experiences are frequently shared on social media.

When selecting dining options, 77.9 percent said they consider social media important, with younger age groups in their 20s and 30s more frequently searching for popular restaurants on those platforms — 54.8 percent and 56.8 percent respectively.

They also showed higher rates of using apps for reservations — 40.4 percent for those in their 20s and 44.4 percent for those in their 30s, showing younger consumers' tendency to visit trendy restaurants and share their experiences on social media.

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Despite valuing gourmet experiences, the economic downturn has affected people's willingness to pay higher prices for delicious and special food, which decreased from 59.2 percent in 2023 to 54 percent in 2025.

About 64 percent responded that they see overspending on luxury dining beyond one's financial means as extravagant, which increased from 58.2 percent in 2022 and 62.3 percent in 2023. About 47.8 percent agreed that paying excessive costs for a single meal is wasteful.

About 57.4 percent also answered that they visit high-end restaurants less frequently, which is a higher percentage than 42.8 percent in 2023.

While 67.6 percent agreed that visiting fine dining and omakase restaurants broadens their experiences, at the same time, 64.7 percent felt that current prices are excessively high.

With more people feeling the financial burden of high-end dining prices, more people came to seek RMR products as an alternative to have similar experiences at relatively affordable prices.

The demand has grown, with 58.5 percent of respondents willing to purchase high-end RMR products in the future compared to 53.9 percent in 2023. The percentage was higher, particularly with older age groups — 50.4 for those in their 20s, 58.4 percent for those in their 30s, 64.8 percent for those in their 40s and 60.4 percent for those in their 50s.

The main reasons for purchases included being able to enjoy special food at home, at 47.2 percent, and wanting to taste food from famous restaurants at home, at 37.3 percent, suggesting the appeal of enjoying high-end cuisine conveniently without taking on high dining-out costs.

Meanwhile, Netflix's hit cooking show "Culinary Class Wars" has led to people's interest in ready-to-eat meals that came out in collaboration with the show's chefs. About 67 percent answered they have seen the show and 32.5 percent said they've purchased and consumed those products.

Especially, younger generations showed a higher percentage of experiences with the chefs' collaboration products — 43.6 for those in their 20s and 42.8 for those in their 30s, whereas for those in their 40s and 50s the numbers were 28.8 percent and 14.8 percent.