I was amazed to see a post in Chohound in which the NYT ratings of Japanese restaurants was included. It was just off. Example, they didn't include Kaiseki restaurants such as Kyo Ya, and they put Nobu up with super star Japanese restuarants (hip gets a high rating) as a 3 star. http://chowhound.chow.com/topics/792817
The other amazing thing I remember years ago, was a panning in the NYT of a new Italian sister to a very popular restaurant in Verona called Botega Del Vino (famous in Italy for using a whole bottle of Amarone in their Risotto a'l'Amarone. NYT review said, "not enough flavor". I guess real Italian or Japanese with all the subtlety and flavor and freshness and elegance of the ingredients is not appealing to NYT.