If we’re not here, if you want to stay alone for a bit, you can come any time.”
Charlie was a little taken aback, not knowing whether to accept or reject.
At this moment, seeing Charlie doubting, Tanaka Hao quickly said,
“Mr. Wade, in fact, there is no need to solve the fingerprint problem. The door password is the woman’s birthday. “
Charlie looks at Nanako, and he realizes that he has known each other for so long, and he doesn’t know Nanako’s birthday.
This is mainly due to the fact that during the time the two met, they didn’t see much, and Charlie himself didn’t pay much attention to birthdays.
sometimes he doesn’t remember to celebrate his own birthday, and has to. be reminded.
And Nanako never told him when his birthday was, or when he had his birthday.
Nanako on the side also knows that Charlie definitely doesn’t know when his birthday is,
so he shyly said:
“Master Wade Chen, my birthday can only be celebrated once every four years…”
Charlie suddenly realized, and exclaimed,
“Then I know…On the 29th of February…”
“Well…” Nanako nodded shyly, looked at him with big affectionate eyes, and asked,
“Master Wade Chen should know what year I am?” Charlie hurriedly said:
“I know… I know …”
Hiroshi Tanaka said with a smile, “Master Naha already knows the door password!”
At this time, Yuhiko Ito’s younger sister, Emi Ito, had prepared a table of sumptuous Japanese cuisine.
Emi Ito who was wearing a kimono walked to Charlie’s side, placing her hands in front of her body,
bowed respectfully and said:
“Mr. Wade, I have prepared the best Japanese cuisine for you, and all the ingredients are ordered. by you this morning.
” The most luxurious seafood, whether it is sea urchins, oysters, sea bream or bluefin tuna, are some of the best that can be found on the Japanese market today. Please Enjoy too!”
Said Ito Yuhiko with a smile:
“Master Wade, Huimei is the best at making all kinds of sashimi.
His sensitivity to ingredients is much stronger than what is called a Michelin three-star chef.
I’m afraid the ingredients he comes into contact with on a daily basis The three-Michelin-star chef doesn’t have the chance to see them.”
After that, he pointed to the tuna sashimi on a very beautiful plate, and said to Charlie,
“Mr. Wade, this sashimi is the meat on the cheek of the blue flag tuna. This fish. The auction price is three million US dollars.
but a little bit of meat on both cheeks costs hundreds of thousands of dollars, and after conversion, a piece costs tens of thousands of US dollars,
even the best Michelin restaurant wouldn’t have it.”
Ito Yuhiko is not just talking about it, in Japan’s luxury society, the price of truly high-end products can be very expensive.
The record high auction for bluefin tuna, one has been bought for as high as several million dollars.
Most of such fish meat will flow to high-end restaurants.
It seems that quite a few high-end restaurants can use top-level ingredients as long as you spend hundreds of dollars,
You can eat a slice in the restaurant.