They were still speaking in hushed tones when Suzuki Jiro, dressed in a neat business suit, ca out to greet them.
"Welco to our Zheni Sushi, please co inside!"
The Japanese etiquette was impeccable; Suzuki Jiro’s standard bow made Lin Yang feel a bit embarrassed.
"Thank you for the invitation, President Suzuki. We are delighted to be at such a renowned place," Lin Yang said, making sure to be polite, as he did not want to disgrace his country by being impolite abroad.
Once inside, the decor also impressed them.
How should one put it? The interior was very spacious, at a glance, the huge space was at least two to three hundred square ters, much more spacious than the traditional shop they had visited the day before.
The size was one thing, but it was clear that there was a professional layout, with various signs and promotional posters featuring Black Tuna no.1 all over the place.
Black Tuna is also known as Bluefin; there is a slight difference in the dostic Japanese and international nas, but the aning is the sa.
In the vast store, Lin Yang’s Big Bluefin Tuna had already been placed at the most central operation table.
At this mont, the big fish had its head and tail sawed off, leaving only the huge, round middle body, both above and below covered with sea ice to cool it down, only the vague outline of the big fish was visible.
The big fish was placed in the most prominent position, and above it, the giant LED display was playing the first-hand video of fishing that Lin Yang had sent via email two days earlier.
In the video, he was handling a giant electric winch with both hands, wrestling with the big fellow in the water, the exaggerated curve of the fishing rod, paired with the dynamic background music, was thrilling to watch.
"Yue’er, did you bring the live-streaming equipnt? The atmosphere here is quite nice," Lin Yang comnted after looking around, very satisfied with Suzuki’s decorations and efforts.
"I brought it. Are you planning to live-stream?"
"Yeah, let’s stream for a while. While the masters are still preparing and the important guests haven’t arrived yet, let’s start streaming now. It’s a pity not to show such great material to the viewers," Lin Yang said.
A few minutes later, Lin Yang started his live stream on Douyin, with the room na, "A Tour of Tokyo’s Finest Sushi Restaurant, a First Experience at Zheni Sushi!"
Since he had already posted a short video about the schedule beforehand, many viewers who received the notification flooded in as soon as the live stream started, and the number of viewers quickly surpassed ten thousand.
"Wow, are you really in Japan eating top-tier Japanese cuisine?"
"Zheni Sushi’s main store? That’s a very famous chain in Japan; I heard their master chef at the main store is of a high caliber."
"I went to Japan last year and tried it at a branch; the hand-rolled sushi was indeed tasty, but it wasn’t as miraculous as they say online. Just keep your expectations normal."
After starting the live stream, Lin Yang did a 360-degree environntal showcase of the interior and greeted: "Hello, everyone, we are now invited to Japan, Tokyo, currently at the main store of Zheni Sushi attending a king of fish tasting event.
We’ve just arrived, it’s quite early, and the other invited guests haven’t yet arrived. Taking advantage of the current downti, I’ll show you around for a while. Many of you might not have been here before, and it’s my first ti at such a large-scale Japanese restaurant, so I want to share this experience with everyone."
"Oh my, such a large area; in my mory, aren’t Japanese cuisine restaurants known for their compact layouts and high space utilization?"
"That pile of ice next to the central display table, is that the Bluefin you caught last ti? It looks much shorter than during the live stream?"
"The interior decor is very on point, everywhere are signs and displays promoting Black Tuna."
"Just asking weakly, what’s this tasting event about? Is it starting to eat on-site? Isn’t it a bit too early? Breakfast just ended, and it’s already ti for lunch?"
In response to the viewers’ various questions, Lin Yang explained, "Regarding the tasting event, I did so howork beforehand, let introduce it simply. You can think of it as one of the most premium private gatherings, a feast for gourts!
In addition to us being invited guests and participating for free, soon a large number of gourts will arrive from all over the world, just for the ultimate taste experience!
Of course, aside from a few guests who aren’t paying, most people here need to pay. The current thods mainly include single-paynt or high mbership recharge modes.
I won’t disclose the specific amounts, but let tell you this: just the auction for this record-breaking Bluefin Tuna cost several billion yen, plus subsequent taxes, shipping, and other expenses. The tastes that diners experience here are incredibly costly, with money burning behind every bite!
Thus, the pricing for this tasting event is very expensive, beyond ordinary people’s understanding; perhaps for the most exceptional part, a slice of at could cost an ordinary inco earner several months or even years of wages!"
"A thousand pounds of fish at this tasting event won’t be eaten in one go. After showing off so slicing skills and removing so of the finest parts of the fish, the remaining parts will be preserved through the strictest cold chain processes, and the fish at will be transported to other branches for sale, letting all the diners who love Japanese sashimi share...
"Um, so, will there be a live stream of the big fish being cut later?"
"Crap, a 200-pound fat pig takes several hours for a butcher to handle; how will they manage a 1000-plus pound, nearly 1500-pound Big Bluefin? Do they use an electric saw or sothing, and is that allowed on live stream? Isn’t it too bloody and might get banned?"
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