frmichelin1-6, Exercise 2: Judging a cuisine from outside

Model answer, using Japanese cooking as the example (check the details):

Difficulty 1: Different aims. Much Japanese fine dining values simplicity, seasonality and the quality of a single ingredient, where a French-trained eye may look for technique and complexity. Remedy: train inspectors locally and explain the criteria in terms of the cuisine's own aims.

Difficulty 2: Different formats. Small counters with a few seats, set menus and traditional etiquette do not look like a French dining room, and a rating that counts service and decor may misjudge them. Remedy: judge the food first, as the guide says it does, and describe the setting separately (Chapter 3).

Difficulty 3: Language and access. Some restaurants take bookings only through regulars, and inspectors may not speak the language well. Remedy: use local inspectors, and say openly which restaurants could not be assessed.

Another cuisine would raise different points (for example, street food, or a cuisine with no tradition of a tasting menu).

Care: this exercise lists plausible difficulties. Whether the guide actually fails in these ways needs evidence from reviews and chefs, not assumption.