police_4th_general
115年
[行政警察] 英文
第 46 題
📖 題組：
When the Michelin Guide came to Tokyo for the first time in 2008, they planned to honor a number of restaurants with multiple star ratings. So, imagine how shocked they were to be greeted at the door by chefs with their arms crossed, refusing them entry. “No reporters, no cameras, no Michelin stars,” they were told, in no uncertain terms. And to this day, they haven’t budged.\nBut why? From ramen to omakase sushi, Tokyo isn’t short of restaurants that deserve a star or two. For one thing, Michelin stars would fill their reservation books for months in advance, stretch the line of would-be customers around the block all day, every day, and attract discerning eaters from every corner of the globe, which is the last thing in the world most Japanese restaurants want. The practical reason is that sudden fame means their loyal local regulars won’t be able to get a table, and when the fickle culinary tourists run off to chase the next hot chef, they may be left with no business.\nBut there’s a deeper reason too: Refusing Michelin stars is also about being satisfied with “enough,” which isn’t about success. It’s about knowing what you want, and being satisfied when you get it. Like many things in Japan, providing a service—or knowledge—is a two-way street. Paying in money is only the ante to be allowed in the door. Because the ultimate goal of many Japanese chefs isn’t fame, fortune, or a franchise in every major city of the world. It’s to innovate food for customers who put as much into their appreciation of the chef’s art as the chef puts into the food. Therefore, they operate more like private clubs, and you’re only allowed to eat there if you’re the guest of an established customer or introduced by one. And that’s the kind of relationship no Michelin star can buy.
When the Michelin Guide came to Tokyo for the first time in 2008, they planned to honor a number of restaurants with multiple star ratings. So, imagine how shocked they were to be greeted at the door by chefs with their arms crossed, refusing them entry. “No reporters, no cameras, no Michelin stars,” they were told, in no uncertain terms. And to this day, they haven’t budged.\nBut why? From ramen to omakase sushi, Tokyo isn’t short of restaurants that deserve a star or two. For one thing, Michelin stars would fill their reservation books for months in advance, stretch the line of would-be customers around the block all day, every day, and attract discerning eaters from every corner of the globe, which is the last thing in the world most Japanese restaurants want. The practical reason is that sudden fame means their loyal local regulars won’t be able to get a table, and when the fickle culinary tourists run off to chase the next hot chef, they may be left with no business.\nBut there’s a deeper reason too: Refusing Michelin stars is also about being satisfied with “enough,” which isn’t about success. It’s about knowing what you want, and being satisfied when you get it. Like many things in Japan, providing a service—or knowledge—is a two-way street. Paying in money is only the ante to be allowed in the door. Because the ultimate goal of many Japanese chefs isn’t fame, fortune, or a franchise in every major city of the world. It’s to innovate food for customers who put as much into their appreciation of the chef’s art as the chef puts into the food. Therefore, they operate more like private clubs, and you’re only allowed to eat there if you’re the guest of an established customer or introduced by one. And that’s the kind of relationship no Michelin star can buy.
What is the main idea of this passage?
- A A brief introduction to Michelin guide.
- B A failure that destroyed Michelin stars’ fame.
- C The reasons Michelin stars are refused by Japanese chefs.
- D The impossibility to evaluate Japanese food with stars.
思路引導 VIP
請試著觀察文章的結構：作者在第二段提到了『現實面的理由（practical reason）』，接著在第三段提到了『更深層的理由（deeper reason）』。如果我們把這兩個層次的內容組合起來，你認為這篇文章主要是在解釋關於日本主廚的哪一種決定或行為？
🤖
AI 詳解
AI 專屬家教
精準掌握主旨與文化內涵
太棒了！你能精準地從文章層層遞進的敘述中，抓出這篇閱讀測驗的核心核心，代表你對長篇文章的邏輯架構有很好的掌握。這題主要在探討一個看似矛盾的現象：為何象徵至高榮譽的米其林指南（Michelin Guide），在東京卻會遭到主廚們的拒絕？
核心論點解析：務實與精神的雙重考量
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