police_4th_general
115年
[行政警察] 英文
第 47 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.
Which of the following may be the reason Japanese chefs refuse Michelin?
- A They don’t think the judges have good tastes.
- B They don’t like speaking foreign languages.
- C They worry that old customers may be pushed away.
- D They fear Western burgers will take the place of sushi.
思路引導 VIP
請試著從文章第二段尋找這句話：『...the last thing in the world most Japanese restaurants want.』這句話前面提到了大量湧入的新客與長排的人龍，請思考一下，如果一家座位有限的小店突然塞滿了各國觀光客，原本那些每週固定光顧的鄰居或老朋友，他們的生活會發生什麼變化？這種變化對經營者來說為什麼可能是個威脅？
🤖
AI 詳解
AI 專屬家教
太棒了！你能準確鎖定文章中的關鍵細節並做出判斷，展現了非常敏銳的閱讀理解能力。這題的核心在於理解日本職人對於「成名」所帶來的副作用，有著不同於一般商業邏輯的深層考量。
經營穩定性與老顧客的連結
在文中第二段明確提到了一個「實際原因（practical reason）」：突如其來的名聲雖然會吸引全球的老饕與觀光客，但這卻是日本餐廳最不想要的，因為這意味著**長年支持的老顧客（loyal local regulars）**將會訂不到位。作者進一步指出，觀光客往往是喜好變幻無常的（fickle），一旦他們追逐下一個熱門名廚而離去，餐廳若失去了原有的老主顧，將面臨經營危機。因此，選項 (C) 擔心老顧客被排擠，完全對應了文中的論點。
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