Masayoshi Kishimoto takes Makoto Natsui to a high-end yakiniku restaurant. He asked for a luxury private room in the store. The two sat down across the table facing each other.

Natsui Makoto no longer has the uneasiness, crampedness, and embarrassment that she exudes when she first entered a high-end store. As Kishimoto said, too many times will become a habit. And she's being taken for granted by him.

The biggest difference between Japanese yakiniku and Korean yakiniku is that the former is based on beef, while the latter is based on pork. Korean-style barbecue is a civilian-grade pork belly wrapped with shiso or lettuce.

As for the high-end Korean barbecue, it is especially important to pair it with Korean beef. This kind of Korean local beef can also be given as a valuable gift, which is more face-saving.

The ingredients of the high-end Japanese yakiniku restaurant are not only fresh, but also the main dish is 5A grade Kuroge Wagyu beef produced in Japan.

With his right hand, Masayoshi Kishimoto flipped through the color page recipe and ordered a bunch of dishes without hesitation. Not only does it have 5A grade black beef, but it also has beef tongue, beef offal, and assorted seafood platter.

In terms of drinks, he didn't ask for red wine, but white wine. He doesn't stick to the form, he can drink whatever he likes, even if it's Coke with white wine, it doesn't matter, he still drinks it.

"I'm a sparrow flying on a branch and becoming a phoenix!"

Kishimoto put his fingers crossed in front of his lower abdomen, and said slightly: "Little sparrow, tell me how you became a phoenix?"

"I don't know. This is probably what people often say is fate!" Natsui Makoto said with her hands outstretched.

"It turns out that you also believe in fate. Kishimoto said calmly.

"Don't you believe in fate?" said Natsui Makoto without denying that he believed in fate.

"I think the most imposing sentence is, my life is up to me, not to God. However, how many people from ancient times have been able to really do it?

Fate is still something that no one can fathom. It's like when Oda Nobunaga was about to unify Japan, his most trusted Akechi Mitsuhide suddenly rebelled, resulting in the famous Honnoji Rebellion in Japanese history.

Toyotomi Hideyoshi was originally born into a poor peasant family in Nakamura Township, Aichi County, Owari Province, and was originally an ashigaru (lower-level infantryman), but he unified Japan in name, and he was called Sekihaku. Kishimoto said eloquently.

Natsui Makoto smiled in the shape of a cashew nut and said, "People are destined to die." I was originally a poor daughter from a single-parent family, not only did I look ordinary, but I also didn't know how to do anything.

I never even dreamed that I would be able to become a formal boyfriend and girlfriend relationship with a rich man who has a successful career. There are a lot of hollowed out and beautiful girls, but one by one they can't make it. ”

"You're too modest. Who said you were ordinary? If you were ordinary, how could I fall in love with you? Besides, you have a gentle and considerate personality, and you are a good cook.

If you really want me to talk about your goodness, even if it's three days and three nights, I can't finish it. You are a true example of Yamato Nadeshiko. Kishimoto smiled.

"Are you planning to trick my heart out and roast it for you?" said Natsui Makoto with a sweet smile.

"In the eyes of the lover, I am just telling the truth. You are the best woman in my eyes. Kishimoto looked at her affectionately.

"If you do this again, I won't be able to give you a barbecue. Xia Jing Zhenqin's whole person felt a burst of numbness, and the goosebumps on both arms rose.

Masayoshi Kishimoto reached out and picked up the wine glass in front of him and said, "Since you really think I'm numb, then I won't say it." ”

Makoto Natsui grilled him with her own hands. She first picked up the small oil bottle with her right hand, poured the oil on the surface of the grill like a drawing, then put it down, and then picked up the stainless steel tongs with her right hand, picked up the slices of beef from a large plate, and spread them on the recessed square stainless steel grill at intervals.

As soon as the smokeless charcoal fire under the grill touches the raw meat, it immediately emits a subtle "sizzle" sound, and the aroma of the meat gradually radiates from nothing.

The dipping sauce is a secret and exclusive to the store, and it is also an indispensable thing for barbecue. The hard standard for whether a barbecue restaurant is good or not is to look at it.

After all, the freshness of the ingredients is very easy to control and manage, but the dipping sauce, a seemingly small detail, can determine the key success or failure.

The degree of attention to the dipping sauce is no less than doing a study. The store needs to try again and again to finally get the ideal state that they want. As for the recipe and ratio of the dipping sauce, that's a secret that only the boss will know.

At this time, Natsui Makoto's eyes were paying attention to the change in the color of the beef on the grill. She used the stainless steel clip she held in her right hand to grab a piece of beef and hang it in the air, glanced at it, and turned it over directly.

Then, she turned over the beef slices on the grill one by one. The process of turning raw meat into mature meat naturally changes from large to small, and it becomes more and more compact.

Of course, Natsui Makoto knew that roast beef could not be roasted until it was fully cooked, and that would make it feel old in terms of taste. Although Wagyu beef has a lot of fat and melts in your mouth, it is easy to lose fat after grilling for a long time.

She thought that if she didn't use such an expensive ingredient properly, then she would be ruining the heavens. With a pair of eyes, he grasped the proportion, and just right, he picked up a piece of the meat clip in his hand and put it into the plate in front of Kishimoto Masayoshi. One, two, three, four, all of them were sandwiched to him.

Masayoshi Kishimoto was not polite, put down the wine glass, picked up the chopsticks in front of him again with his right hand, picked up a piece and put it in the sauce to dance, and then put it in his mouth to taste and chew.

His teeth didn't strain much, and he bit open the beef. The juice began to spread in his mouth.

While Kishimoto was enjoying his appetite, Makoto Natsui picked up a small oil bottle again and poured some on the grill. She set the bottle aside, picked up the tongs again, and began to place the beef on top of the grill.

Masayoshi Kishimoto swallowed the beef in his belly, picked up the glass, and took a sip of white wine. The combination of white wine and the lingering aroma of beef in the mouth is a different kind of taste.

"How am I roasting, old, or raw?" said Natsui, wanting to get feedback from him.

"I'm eating fine. I just don't know what your taste likes?" Kishimoto said bluntly.

"I'm not particular about it, I can eat anything. "Natsui Makoto doesn't matter, as long as he thinks it's good. I have lived for almost 20 years, and although I haven't eaten many good things, I have eaten a lot of bad things.

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