The purpose of this study is about the tension iuxury edomae sushi “restaurant.

A phenomenon that makes customers nervous at sushi bars. What kind of conversations are held

between sushi chef and customers. This 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.

Service in the restaurant industry, where tension exists, is a strange phenomenon. Originally, sushi was supposed to be the food of the common people. Despite this, they come to the store knowing that they

have to pay that much and receive a service that feels tense and is being tested by the store. The motivation for this research is to find out why these interesting phenomena occur.