ocean hunter

Chapter 590 Limited Supply
The guests stretched their heads to watch this spectacular scene, and took out their mobile phones to record the video.

Miko has already dutifully shifted the camera to this place. This place has been reserved by Kenjiro Sekiseki, and none of the VIPs can sit there.

The main reason is that the angle here is the best, and it can be photographed clearly. Shirley and Cheng Min are also well-known, otherwise they would not be able to sit in such a good seat, and those guests who are not short of money would still think that the three of them are big shots, and they dare not ask .

It's not for nothing that Mizi comes here to promote, besides a free meal, there is also a reward of 2000 yuan.

Not only the outfield, but also the guests in the private room came out to watch the movement. Even the staff in the store stopped what they were doing and picked up their mobile phones to take pictures.

Anyway, the guests are watching now, so there is no need to work.

To be honest, they have seen this kind of big fish in the Tsukiji Market in Tokyo, where there are all kinds of tuna brought in by air from all over the world.

This is the first time in this restaurant, no wonder the boss is willing to spend a lot of money to buy it, and raise the level of the restaurant in one fell swoop.

After all, this is not Tokyo. There will never be more than two tunas of this size and high quality in this city.

As for whether there will be any in the future, it is hard to say.

Sekiki Kenjiro seized the opportunity, and of course he would not miss it.

The bluefin tuna is carried and walked slowly in the store, ensuring that every customer can see it.

Seeing them walking so slowly, the clever ones went up to take a group photo. It may not be affordable to eat, but it is absolutely no problem to go up to take a group photo and post it on Moments.

At worst, if I order a salmon later, I will say that it is from this fish, and no one else will know.

Xue Li also took a video and sent it to Lu Xiaolu, who was nailing insulation cloth to the sheepfold.

After walking for half an hour, this fish walked through all the aisles in the store, and the highlight came, cutting the tuna.

The ten young men have long been tired with sore backs and backs, sweating profusely, not only tired physically, but also mentally. No one will feel relaxed if they carry 20 yuan on their shoulders.

Finally came to the chopping board, with the help of other employees, everyone slowly put the bluefin tuna down.

Then, Kenjiro Sekiseki explained to everyone the allusions about tuna and the history of Sekiseki restaurants. High-end brands have their own emotional stories. I don’t know if it’s true or not. The time-honored brand handed down from the ancestors has been carried forward.

In fact, he has already done a good job. When he took over, Kenjiro Sekiseki was just a small wooden house of less than 80 square meters. He survived in the environment of many restaurants and sushi restaurants in Tokyo. It's just baked cod, baked cod.

Unexpectedly, after coming here, it will become more and more prosperous, and there is a faint trend of being the leader of the daily food store in Xiamen City.

If things go on like this, one day he might be able to open a branch store back to Tokyo, and it will be considered a glorious return to his hometown by then.

It would be great if Mr. Lu and the others could go fishing there too. With his skills, the native fishermen over there would also have to bow down.

After thinking about it, Kenjiro Sekiseki lost his mind, with a sweet smile on his face, and everyone who watched was at a loss, what kind of medicine did this little devil take wrongly.

"President, President!"

"Huh? Oh, sorry."

The staff next to him reminded him a few words, and Kenjiro Sekiseki came back to his senses, and continued to tell the story.

After finishing the story, today's finale show is coming, and all the moths that were done before were just foreshadowing.

Five or six masters brought up a bunch of tools, such as chainsaws, long knives, short knives, hammers, etc. There were more than 20 kinds of them, and the people watching were dazzled.

Several people discussed together for a while, and then drew a lot of lines on the tuna. At this time, Kenjiro Sekiseki explained the names of different parts to the guests.

A big master picked up the chainsaw, pressed the switch, and put it up according to the drawn line. For a while, the meat was flying, and he saw off the tail of the fish first, and put it aside.

The fish tail is no longer useful, although there is still meat on it, if it is at home, it will definitely be taken back to stew soup.

In many places, people will ask fishermen for the tails they cut off, and take them home as a good fortune, but there is no such custom in the local area.

The next step is the highlight, the two masters started cutting the fish head with long knives.

The most important meat here is the two pieces of fish face and cheek meat, also known as big buccal meat, which is the most expensive. Of course, you can’t use a chainsaw, or even a hammer, otherwise the texture will be damaged and the meat will be damaged. affect meat quality.

The two of them took their knives and gently cut along the drawn line. They looked serious, as if they were building an atomic bomb, and even the crowd watching them were a little nervous, not daring to breathe, watching their movements nervously.

Ten minutes later, the fish head was cut off, and two pieces of snow-white fish cheeks were taken out, carefully placed on a side plate.

It is then sliced ​​and placed on a plate by another skilled craftsman, while a dedicated person is carving and decorating.

These two pieces of meat have already been reserved by distinguished customers, so it is not convenient to say the price, but seeing Kenjiro Sekiseki smiling like that, you can tell that it must not be cheap.

People wanted to know who ordered these two pieces of meat, but after they were plated, several waiters put them in a wooden lunch box and delivered them to the box.

The boss is always a bit mysterious, people don't care to watch this scene, it's purely for those two pieces of meat.

There are also some who are not short of money, all squinting and looking over there. They want to order these two pieces of meat, but they are told that someone has already ordered it, which means that the other party must have a bigger background than them.

As for them, it would be nice to have a big belly.

Cutting continues. The quality of this tuna is really good. It is obviously a fish, but it has the same grain as Japanese Wagyu. This is the top ingredient.

The naked body is very big, and you can make many, many servings. Anyone present can order it, as long as you have money.

Tuna is a special dish and there is no fixed price.

It's the same sashimi, but the price will not be the same for another blue flag tuna.

Today's price was also negotiated between Sekiseki Kenjiro and the manager and assistants in the store. If there is a customer who needs it, you can ask the waiter.

The waiters will not make loud noises. Even if some customers do not buy after asking, they will not be known by the people next to them. This service can be said to be quite considerate.

Many diners showed shocking expressions after asking, this thing is too expensive, it costs 1888 to make a plate of sashimi with naked meat, and there is no more than five taels in one serving, only 20 pieces, let alone those with big belly up.

Some of them had a good face, and they brought a female companion by their side. They didn't want to lose face, so they ordered one as soon as they gritted their teeth.

(End of this chapter)