Kuroge Wagyu Teppanyaki in Nagoya - CROWN 

Y deu tenir una bona poma.Mmmmm

Lo que te agradaria que salpiques,seria una plutja daurada,brut.

いや、あの確かにこの方も凄いですが、こういう事を生業とされてる方は、基本的にそのようにされてますよ。

Que s'aigo balla?,que te has fumat un pogo?🤣🤣🤣🤣

Tant de guau pareixes un ca.

Perque no cuines tu amb ses bañes.bañut.

Jajaja un altre beneit.

T'eniras a ca una puta.😊

Tu ets mes beneit que en pep merda .

No te deixarian entrar per beneit.😢

Expect for Okihana, where USA troops first learned this technique and japanese figured out how to do it in a pleasing way to the local people(American style as we all call it today).

Cuan eras petit ya eras beneit,figuret ara.

金持ちじゃないから決してそうだとはいえないけど、普通に800円ぐらいでラーメン食べて足りなかったら替え玉して腹を満たした方が幸せな気がするwwもし自分が高級な店に行って食べても腹いっぱいにならないからついでラーメン行く気がするww

節約でもして貯金すれば食えんこともない

がんばれ意外といけるもんだぞあきらめんな

Really? She is skilled and its good entertainment, but the dishes being cooked in a classic high end restaurant requires just as much skills and techniques, more actually since the dishes are often more complex. There is an army of highly skilled chefs and cooks that need to be paid, with hours of preps before the service can even begin. Good service staff is valued, you can bet your ass that most of the service staff at premium restaurants make well above minimum wage, and then you have the specialized like the sommelier and the maitre d'hotel. I think if people watched more documentaries on what goes into a (good) high end restaurant they probably wouldn't be complaining. With that said, it could totally not be worth it for this particular person, it's all about the amount of personal enjoyment you get out of your cash really, but the high end restaurant industry isn't one of egregious margins, more often than not most of what you paid goes to expense, the profit margin is slim.

Figuret si te fa una mamada.😮

へぇー、、ひとつ言葉おぼえた（笑

Você escolhe o ponto da carne. O verdadeiro mal passado é assim. Muitos gostam do ponto da carne assim, inclusive eu.