Auto news on Youtube Oct 31 2017

Hi everyone! This is Yurya Blinchik!

And now I am in Italian restaurant called Saluce in Tokyo, Roppongi.

The owner is my business partner Sato-san.

Today I'm going to take a part in Hallowenn party!

So I put on this Chinese dress.

Sato-san is over there!

Hi!

Sato-san, how is your party?

I'm happy to see guests having fun. I will do my best to keep that party mood.

But the way you made me shocked with your costume.

Oh yes I did It!

I even did not realize It's you!

Always he looks like this.

We made one small project together and actually I wanted do talk withSato-san about that in this video.

But when I saw him wearing that clown costume I had realizet that I can't talk about such serious things with him today.

But I'm going to do It next time, so please wait a little.

Ok, today I will make video about Halloween party.

Of course we also have Halloween ivents in Russia but here in Japan It is really great thing!

What is the sharming point of the Saluce restaurant?

I think It's very energetic place.

The stuff always meets guests with smile.

Thank you.

I think all these people have a big fun with their costumes.

Thank you for watching! It was Halloween party in Saluce restaurant in Tokyo.

See you nex time, bye!

For more infomation >> Halloween party 2017 in Italian restaurant in Tokyo. - Duration: 3:34.

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Boury restaurant met chef Tim Boury - Duration: 2:18.

It is something you are thinking of for years.

If you go to work you already have a vision in your head...

...to later have your own business.

And yes, you keep fighting, you keep working hard, you keep...

...trying to learn in all areas.

Suddenly you can realize your dream and start your own business.

We now arrive at the Rodenbach brewery, city brewery in Roeselare.

Where they brew the beer Rodenbach. A typical red brown beer.

With lots of character and delicious sour flavors.

This is a very old...

...feed beer actually huh.

Very soft.

Yeah... little vinegar.

Yes vinegar, freshness.

The acids that we use from the beer.

We will add to the dish.

I am using a Zeeland flat oyster poached in a white butter sauce of the Rodenbach beer.

But I do not use the beer itself, I use the direct drink from the vessels.

Which gives much more flavor, which is perfect for my sauce.

If I am cooking, I am constantly busy in my head.

With new dishes, new combinations.

While you are cooking, you see a piece of fish and think...

Oh... maybe we can do it like this. Or like that...

I am actually constantly creating, and wondering what people think of their dish.

Check the signs. Is it good.

Check the reactions of the faces.

Actually, you are constantly focusing solely on the food.

My cooking style is primarily a product oriented cuisine.

We work purely on the product and with it we create nice garnishes.

What we actually had in mind, which was actually a dream.

We have now.

We also have a good occupancy in our restaurant. Which is also very important.

We have a good team.

Which we continually try to build on.

And we want to go... deeper... be even more creative...

...we just strive for that perfection.