When it was about to leave work at noon, Mirei Sakai actively ran to the president's office again. She put her hands behind her back and said with a smile: "Brother Justice, I'm here again." ”

Masayoshi Kishimoto sat on the chair and looked at her little gluttonous cat, and cried and laughed: "Your positive attitude towards work is as good as your persistent pursuit of food." ”

"Lunchtime is only an hour, so we have to hurry. It's the best place to eat and talk. Today, I'm going to take you to a good place in Ueno that specializes in eating pufferfish.

This restaurant is recommended by TV Tokyo's food program. "Mirei Sakai's mouth has begun to speed up the secretion of saliva.

"You pay for it, or else, we can do it with the AA system!" Kishimoto asked knowingly that it was impossible.

"You have so much money, why bother with me?" said Sakai Mirei.

"It's not a good habit for you. The consumption tradition advocated in Japan is that men and women should also have AA system. Kishimoto said calmly.

"That's for the average person, you're not an average person, so it's completely inapplicable. Besides, you are an iconoclastic man. Mirei Sakai said seriously.

Kishimoto was speechless. Of course, he knew the deliciousness of pufferfish, and he also knew that there was a saying that he was desperate to eat pufferfish. Although pufferfish will have a certain phenomenon of recirculation, that is, entering fresh water from the sea, it does not represent all pufferfish species.

There are two main types of pufferfish, one is called freshwater pufferfish and the other is called marine pufferfish. The latter tastes even more delicious than the former.

The risk is that marine pufferfish are much more poisonous than freshwater pufferfish. The most poisonous and delicious thing about pufferfish is the liver.

With the maturity of artificial breeding technology, the toxins in the pufferfish have gradually weakened or even disappeared. Even so, it is not possible to be careless.

Moreover, farmed pufferfish are not as delicious as wild pufferfish. The Japanese have long been known for their preference for eating pufferfish, and they have developed this type of fish to the extreme.

Seeing that Masayoshi Kishimoto was sitting firmly on the Diaoyutai platform, Mirei Sakai seemed indifferent, and couldn't help but impatiently took the initiative to stretch out her hands to pull him.

Masayoshi Kishimoto was pulled up by him and blurted out, "Open the way." ”

Mirei Sakai walked happily in the front, her smile brighter than the cherry blossoms currently in full bloom. Under her leadership, I walked into the pufferfish shop.

On weekdays, there is less time for lunch, and this restaurant seems to be relatively deserted. For the restaurant, the main thing is to be a guest who comes to the restaurant at night.

The established default rules of Japanese stores, when business is bad, it doesn't matter how long you sit, after all, it can still play a lively advertising role in the store, and it is popular.

Human beings are high-class animals, whether they are Japanese or people from other countries, and they like to gather in groups to go to popular places.

The general psychology of human beings is that where there are many people, it means that the things here will be eaten. Where there are no people, the ** of the ten will not be very good.

This is especially true for food and beverage outlets. In 1999, when the mobile phone network was not particularly developed, the concept of Internet celebrity gourmet stores had not yet been born.

The way people get a gourmet restaurant is nothing more than watching the various food programs broadcast on the TV station, word of mouth among family and friends, food publications, and their own discoveries.

However, Kishimoto likes this kind of crowded and quiet dining atmosphere the most. Of course, any owner of a store would never like to have a deserted store.

What they want is that the store is crowded with people, and the audience is hot. When business is good, meal times are set. If the time limit is exceeded, an additional fee will be added.

This is true not only in Tokyo, but also in many international metropolises such as Hong Kong. This is true not only for decent restaurants, but also for a roadside shop.

Once again, it proves and interprets that everything in urban life requires money. At this time, Masayoshi Kishimoto and Mirei Sakai sat side by side in front of the dining table, opened the recipe and began to order.

After ordering, the restaurant begins to serve the food according to the customer's request.

One of the great features of Japanese cuisine is the ability to watch the chef cook in front of you. Of course, high-end Western food also has this kind of cooking demonstration, after all, it is not afraid of being stolen. The technical work of cooking is not something that anyone can understand and understand by just looking at it.

Even if there is a secret, it is usually in the subtleties that the real work is done. For example, dipping sauces, soups, etc. The problem is that it's usually made secretly in advance and then stored in the store for later use.

Masayoshi Kishimoto looked at the chef's skillful skills, which can be said to have reached the realm of cooking and dissolving fish. A live pufferfish was broken down in an orderly manner in the opponent's hand, and then placed on a plate next to it and made a similar arrangement.

He understands that this is not entirely a characteristic of this pufferfish shop, but that there are strict operating procedures in the industry.

The decomposed pufferfish must be whole, and everything must be there. The pufferfish dishes are carefully inspected by the chef before they are served to the diners, and even a little is deliberately made to feed the cats and dogs first.

It is precisely because pufferfish are poisonous that people die of poisoning by eating pufferfish every year, so the relevant chefs have to pass an exam before taking up their posts. Only by passing the relevant exams and obtaining a license to cook pufferfish can you do this kind of work.

It didn't take long for the two pufferfish sashimi to be delivered to Masayoshi Kishimoto and Mirei Sakai respectively. Miling Sakai held her chopsticks horizontally with her hands together, and blurted out in a very Japanese style: "I'm going to start." ”

After she finished speaking, she took the chopsticks in her right hand and started eating. She picked up a piece of white, transparent pufferfish meat and dipped it in the dipping sauce, and then put her left palm under the chopsticks and put it into her mouth to taste.

As soon as Mirei Sakai chewed a little, her tongue immediately passed on to her brain what it tasted like. The deliciousness of the pufferfish made her eyebrows smile in the shape of cashew nuts.

Although Masayoshi Kishimoto also ate a slice, he didn't show the same look as her. His objective assessment is okay. In my opinion, the biggest gimmick of pufferfish is that it is poisonous, and eating it requires a certain amount of risk.

So, it gives people more reverie. The little girl is also not welcome, when ordering pufferfish, she chooses wild pufferfish, not artificially raised.

"Brother Justice, do you think I'm vain?" asked Sakai Miling coldly.

"Nope. Girls still need to carry out a necessary enrichment. This eyelid is shallow, and it is really easy to be deceived by men. The boy needs to be poor so that he can understand the importance of personal struggle. Men must rely on themselves. ”

Masayoshi Kishimoto wasn't joking at all. He immediately thought of the Taiwanese girl he had come into contact with in his previous life. I remember very well that Taiwanese girls in the upper middle class are really different from girls in Chinese mainland who are also in the upper middle class.

The former gives people the feeling that they are very knowledgeable, and they are also very decent and educated. The latter, the post-80s generation, lacks internationalization in comparison.

Whether it is studied or how it is packaged, it has a more or less earthy taste. As the post-90s and post-00s grew up in a good economic environment, they began to shorten this kind of international gap.