2022 年 19 巻 1 号 p. 26-33
The aim of this study is to analyze the linguistic strategies of so called “Edomae Sushi” working at Sushi chef. Sushi chef is a “Sushi” making specialist at the Sushi bar.
Data was collected from recordings of conversations between Sushi chef and customers at the Sushi bar.
The analysis is based on transcriptions of the recorded conversations and follow-up interviews collected from the participants of the conversations. The results of the analysis revealed some strategies adopted in the conversations. Usually, in the food and beverage industry, it is required to have linguistic communication skills and consideration for customers that make them feel appropriate, and so-called service personnel are required to have conversational skills that make customers feel that they are having fun. However, at sushi restaurants, the opposite phenomenon occurs tension between conversations between chefs and customers.