Ah OK that makes sense. We all have unconscious biases but through experience and familiarity we can be trained to notice and minimize them. I would be surprised if the food remained the same caliber and just service changes would cause a restaurant to be demoted from 3 to 2 stars. Surely Michelin inspectors at that level would know better?

I think the logic of many Japanese restaurants asking not to be included in the guides is the desire to not be inundated with tourists. They are already filled every night with regulars and would rather not deal with the influx is what I have read and surmised.