Shiji: taste bud reversal

025. Extra-grade delicacy?

As Food Weekly The expatriate reporter, Asami Harada's plan today was to go to the Far Moon Resort to interview a Japanese restaurant, but when their bus passed through this shopping street, a strong aroma wafted in from the car window, and the reporters looked at each other, embarrassed to find that the other party's stomachs began to scream, and as a result, the people who were supposed to go to the Far Moon Resort for dinner made a simple vote in the car, and all got off the bus very heartily, ready to find the source of this aroma, solve the problem of food and clothing there, and then go to the Far Moon Resort for an interview。

Then when they got out of the car, this was what they saw!

As far as the eye can see, there are people queuing up, housewives nearby, elderly people with children, students, white-collar workers, whether it is their rest time or not, this group of people is now neatly lined up in the middle of the line, and even while playing poker while waiting for the line to advance, I don't know how long they have been queuing here.

"Huh, isn't that the Yoshino anchor of TV Asahi? Why is he there?".

A reporter suddenly noticed a familiar figure at the front of the line, it was Ichirota Yoshino, the food news anchor of TV Asahi, but for some reason, several sound engineers and photographers in the group, including him, were all in the middle of the line at this time, and it looked as if they were queuing.

"It seems that the TV Asahi Tower is not far from here, so are they also here to do interviews?"

Asami Harada's first reaction was this, but looking at the expectant expression on the other party's face, she felt a little different, the other party looked like a simple diner, only the photographer brother in the back occasionally pointed the camera at the surrounding crowd to take a picture, and the faces of several people looked a little drunk, not the kind of drunken red that they drank, but a feeling of scratching their hearts from the heart.

Speaking of this feeling, Asami Harada took a deep breath, the aroma from the rich black smoke is like the floating dust left in the air after the volcanic eruption of the food, making people hate to taste the essence of the dish immediately, Asami Harada, who has been fighting on the front line of food all year round, of course knows that it is the momentum that only top-notch cuisine can exude, because of her outstanding performance, she has the honor to represent "Food Weekly" I went to a tasting party held by an industry celebrity, and there was a dish called a special cuisine that once gave off such an addictive aroma, but of course she didn't have the opportunity to taste it at her level.

To cook this level of cuisine, it takes not only the energy and skill of the chef to cook it, but also a lot of physical strength.

Asami Harada had heard that after serving the dish that shocked the audience last time, the chef had been recuperating at home for two days, and had not received any more commissions in these two days, which was enough to see the horror of this kind of cuisine, and the effort and physical strength that a chef spent on it were unimaginable to ordinary people.

It is precisely because of this that such a 'super-grade' dish, even if it is just a plate of sashimi and a piece of vegetable jelly, will never be mass-produced, because there are not so many top chefs who can afford such a horrific consumption.

It is a luxury that can only be supplied to the rich and famous, and even in the personal restaurants of top chefs, it will only be the finale.

And now, she is actually on the shopping street, smelling the smell of the dish that day, Asami Harada thinks that she may not have woken up, or simply has a problem with her nose, maybe the dish is just a particularly domineering aroma, and the taste itself is not so exaggerated?

Anyway, in short, when she came back to her senses, she had unconsciously lined up at the back of the line with her fellow reporters, surrounded by the barrier of this aroma, they were already unable to retreat, and the thick black smoke was like a cage, firmly locking these people in the shopping street, and it was difficult to retreat.

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