The restaurant is located underground and all customers except me are foreigners. Famous restaurants all have a reputation overseas. The tofu at Mineoka Dofu has a corn aroma that pairs well with wasabi, making it perfect for when you're hungry. The seaweed with ponzu sauce is served at the right temperature, not too cold, and is delicious. The flounder from Awaji has excellent texture and is incredibly tasty. A delicious starter can really boost your mood! The octopus stew from Kanagawa is tender and delicious, with a sweet seasoning that matches perfectly. The fatty blackthroat seaperch from Tsushima, Nagasaki, is topped with oil and is superb. The clam soup is outstanding, with a rich broth and flavorful liver. The original pudding roll with foie gras is divine. The sushi at Kasugodai is in season and has a rich umami flavor. The ark shell is thick, juicy, and delicious. The fugu milt from Shimonoseki, Yamaguchi, is creamy and delicious. The signature Minato-maki roll with hair crab, sea urchin, and homemade caviar is incredibly tasty. The tuna belly from Nachi-Katsuura, Wakayama, is caught using traditional methods and is extremely delicious. The horse mackerel with spring onion garnish is excellent. The conger eel with sweet claw is a perfect match. Lastly, the futomaki roll is filled with assorted ingredients, including leftover cuts from earlier dishes. From the perspective of SDGs, this is important and undeniably delicious. Today's compilation is perfect. The thinly sliced pickled ginger is similar to those used by Umi-san and Ryujiro-san (seafood style). It has a wonderful acidity and texture, making it top-notch in terms of taste. Noteworthy is the sushi rice, which is bright red but lacks any sharpness, making it easy to eat as much as you want. The red vinegar used is truly impressive! The chef is entertaining and skilled at conversation, making the dining experience enjoyable. Occasionally, a "OK" sign used in the show Job Tune pops up. I had two glasses of sweet potato shochu and the bill came to exactly 30,000 yen, which is excellent value for the level of quality. I highly recommend it.

Due to a typhoon, a last-minute opening became available and my reservation was accepted the day before, so I canceled my reservation at another restaurant and went to this place. Sushi restaurants in Tokyo tend to be too expensive, making it difficult for someone from Fukuoka to become a regular customer. Even though I had managed to get the name of Kurosaki-san, it was still out of reach. I had heard that this place was entertaining, so I was looking forward to my first visit. From the start, the chef was very friendly towards the customers and kept the conversation going, which was exactly what I was looking for. It was the complete opposite of a stubborn restaurant owner, and I was impressed by the chef! The ingredients included items like softshell turtle, eel, abalone, sea urchin, and salmon roe, yet the price was less than 30,000 yen, which was a great value compared to other restaurants. Despite being in Roppongi, it was not a rip-off! Since I was there, I decided to order the pairing, even though I'm not good with alcohol. It turned out to be an amazing value and I highly recommend it! Starting with Louis Vuitton champagne and including the hard-to-find Hounotori from Shinsei Shuzo, it was a big hit. I quickly made a reservation through the Makuake for their move to Ginza. I'm looking forward to next year!

The atmosphere and the kindness of the head chef made me want to visit this restaurant many times. Of course, the sushi was amazing too! The pudding roll is even trademarked and was truly delicious. I will definitely visit again on a special occasion.

I visited the sushi restaurant "Sushi Yuyu" in Roppongi, Minato-ku, Tokyo, which is a Bronze-rated restaurant on Tabelog, for lunch. The restaurant has a small space with a counter seating for 9 people and one private room. I was surprised to see many foreign customers, as besides us, the other customers at the counter were tourists from China. It seems that the head chef has gained popularity on Chinese social media platforms, which has led to an increase in foreign customers. The head chef, who has judged a conveyor belt sushi competition on the TV show "Job Chutun," was very hospitable. It was allowed to take photos/videos and post on social media, which was well received by the foreign customers. We ordered the "Chef's Selection Course" (27,500 yen) with a reservation and a non-alcoholic "Tea Pairing" (5,000 yen), and added a sea urchin sushi for a total of about 36,000 yen. It was a pleasant surprise to have a non-alcoholic pairing, as not many restaurants offer this. The course started with an appetizer, followed by 9 pieces of sushi, a roll, and a dessert. The corn tofu appetizer was particularly impressive, with a unique sweetness of the season and the freshness of the corn. Among the sushi, the grilled fatty tuna was exceptionally delicious. It was grilled by pressing the sushi against charcoal, giving it a smoky flavor that enhanced the richness of the fatty tuna. The sea urchin and fatty tuna were also outstanding, showcasing the chef's skill and dedication in each piece. After the meal, the head chef gave us his business card and a sticker as a gift, showing a playful touch. "Sushi Yuyu" provides attentive service and allows you to relax and enjoy delicious sushi. They are planning to relocate to Ginza at the end of the year, and I look forward to visiting them at their new location.

On Wednesday, I visited a restaurant that had caught my attention for a while in Roppongi, called "Sushi Yui". This Yui restaurant has earned one Michelin star for 4 consecutive years since its opening, and it has also been recognized by Tabelog Awards Bronze from 2018 to 2023, as well as being selected as one of the Top 100 Sushi Restaurants in 2021 and 2022. The head chef, Ozaki, has trained at renowned places like "Kamakura Izumi" and "Sushi Kanesaka", and I could tell that he strives to entertain his customers. I made a reservation about a month ago and visited at the opening time of 5:30 pm. The restaurant is located on the basement floor of a building in a small alley next to Tokyo Midtown. I opted for the sake pairing course on this day and started with a refreshing draft beer to cleanse my palate. Here is what I enjoyed: - Mineoka tofu (made with milk, white sesame, and kudzu starch) - Sanriku wakame - Aomori flatfish marinated in sake - Chawanmushi with swordfish tempura and chrysanthemum sauce - Mikawa Isshiki eel - Ankimo pudding roll - Hatoshi shrimp - Conger eel paste - Steamed abalone with liver sauce risotto - Takumi corn paste from Yamagata And then onto the nigiri sushi: - Grilled blackthroat seaperch - Homemade karasumi mochi - Wakashi sea bream - Ikura (first of the season) - Hachinohe hairy crab - Uni - Shizuoka caviar roll - Akami zuke - Toro (scraped) - Murasaki uni (without the gonads) - Ishigaki clam - Miso soup - Botan shrimp with caviar - Shinko - Anago - Futomaki It was an overwhelming course! Everything from the appetizers to the nigiri was exceptional. Especially the grilled blackthroat seaperch and the wakashi sea bream were the most tender and flavorful I've ever had! The special items like karasumi, uni, and botan shrimp were all fantastic. As for the drinks I had: - Kame Rei Hitogokochi Natsu Junmai Ginjo (Nagano, Okazaki Sake Brewery) - Miyazumi Kijoshu Hiire (Fukushima, Miyazumi Meijo) - Alto de Cantanac Brown (White wine) - Shishinosato Koji Junmai Ginjo Orize Muroka Namazake (Ishikawa, Matsuura Sake Brewery) - Izumo Fuji Junmai Ginjo Super Dry (Shimane, Fuji Sake Brewery) - XLV Vintage (Red wine) - Tanaka Rokuju Junmai Sake Hiire (Fukuoka, Shiraishi Sake Brewery) - Nare Sake Sake Mirai Junmai Daiginjo (Niigata, Kamo Nishiki Sake Brewery) When I heard "pairing", I initially thought of wine, but the almost all-Japanese sake selection turned out to be the perfect pairing for me. It was an amazing combination of great sake and food! Thank you for the delicious meal, I will definitely visit again!

I made a lunch reservation for Saturday about a month ago. The restaurant was fully booked, with 4 out of 6 groups being foreigners. The person from China next to me was leaning forward, taking photos with a single-lens reflex camera, which made me feel a bit uncomfortable. The lunch took 2 and a half hours, and I wish they could have served the dishes a bit faster.

Omakase Course 27,500 yen Located about a 3-minute walk from Roppongi Station, next to Midtown Tokyo. It is on the basement floor and you have to go down relatively steep stairs. They have two sessions on weekdays, starting at 5:30 PM and 8:15 PM. Reservations are required, and while there may be some seats available for walk-ins, booking in advance is recommended, usually starting about 2 months ahead. The atmosphere inside the restaurant is lively, with half of the customers being foreigners. The head chef, Mr. Ozaki, and the staff are energetic and create a fun dining experience. - Minooka Tofu: A sesame tofu made with milk and cream, very rich and delicious. - Wakame Ponzu: A refreshing dish to cleanse the palate. - Roasted Sardines with Sake: Sardines seasoned with roasted sake, very flavorful. - Steamed Bowl of Beltfish: Served piping hot with a generous amount of sauce, delicious. - Grilled Eel: Crispy eel prepared in the Kansai style, great as a snack with sake. - Pudding Roll: A specialty dish made by mixing ankimo paste with rice, rolled in seaweed with cucumber, rich and tasty. - Hatoshi Shrimp: A dish made with bread, a traditional dish from Nagasaki, nothing extraordinary. - Boiled Abalone with Liver Sauce: Abalone cooked and served with a liver sauce, impressive in size (of course, served in portions). - Corn Soup: A corn soup made with very sweet corn, even when diluted with dashi, the sweetness is intense. - Pickled Ginger: Cut in thick slices, strong ginger flavor. - Nodoguro: Personal favorite, seared with charcoal for a nice aroma and exceptional taste. - Kasugodai: Simple and delicious. - Minato Roll: A sushi roll with crab, sea urchin, and caviar, the caviar is specially made, although not as impressive as expected. - Ikura Gunkan: Served in a battleship style. - Tuna Akami: A simple yet high-quality tuna sushi. - Chutoro: Melts in your mouth, although a bit of sinew was noticeable. - Ishigakigai: Moves a lot when touched, chewy and delicious. - Shinkocohada: Baby fish, using 3 of them for one sushi. - Miso Soup: To cleanse the palate. - Anago: Soft and melty eel, very delicious. - Futomaki: Surprisingly delicious, with tuna on top as a nice accent. - Tamagoyaki: Sweet like a castella cake. #Sushi #Top100Restaurants #Tabelog #Yuu #MokuLog

I visited "Sushi Yuyu" in Roppongi. This sushi restaurant has been awarded one Michelin star for four consecutive years. Based on what I saw online, this restaurant seems to be highly rated not only for its taste but also for its service, performance, and cost performance. As I descended the stairs leading to the basement where the restaurant is located, I entered a cozy space with a counter and private rooms, creating an environment where I could focus on the sushi. The energetic head chef and staff greeted me warmly. The atmosphere felt like being in a foreign country, which matched well with the Roppongi vibe. The omakase course (27500 yen including tax) began. Here is a summary of the dishes: - Appetizers: - Minooka Tofu: Creamy tofu with a sweet flavor. - Hirame Sashimi: Flavored with roasted sake. - Tachiuo Chawanmushi: Thick and savory chawanmushi with beltfish. - Unagi: Grilled eel in Kansai style. - Pudding Roll: Cucumber roll with a signature pudding. - Hatoshi Ebi Pan: A dish from Nagasaki with shrimp and pike eel. - Black Abalone: Tender black abalone with a liver sauce. - Cold Corn Soup: Cold corn soup as a palate cleanser. - Nigiri Sushi: - Nodoguro: Beltfish seared with charcoal. - Kasugodai: Thick and refreshing kasugodai. - Kani Uni Caviar: A luxurious combination of crab, sea urchin, and caviar. - Tachiuo: Thick and flavorful grilled beltfish. - Akami: Tuna from the USA. - Chutoro: Delicious medium fatty tuna. - Ishigaki Kai: Optional dish of Ishigaki shellfish. - Shinko: Shinko with shrimp sandwiched in between. - Anago: Fluffy and voluminous sea eel. - Futomaki: A hearty futomaki roll. - Tamago: Caramelized surface tamago. - Additional: - Fresh Karasumi: Unique and flavorful fresh karasumi. - Purple Uni: Abundant and flavorful purple sea urchin. - Red Uni: Red sea urchin served with salt. Overall, it was an enjoyable experience with delicious food and thoughtful service. The attention to detail and the effort to entertain guests were evident throughout the meal. The head chef's philosophy of meticulous preparation leading to a fun dining experience was impressive. This was the first time I directly shared photos of the restaurant staff, as they were open to it and wanted to be featured.

Behind Midtown Roppongi, there is a backstreet with an atmosphere where celebrities are likely to walk. I, who is handsome enough not to lose, visited a high-quality sushi restaurant hidden in this back alley. They say that the head chef, Okazaki, judges gourmet food on a certain TV show. At the 6:00 pm seating, 10 out of 13 customers were foreigners. This is Roppongi for you. According to the head chef, they are featured on the English version of Tabelog and various gourmet websites overseas. Photography is allowed, and there is a fun little performance, making it an enjoyable restaurant for the eyes, but the level of the cuisine is truly top-notch. Here is an introduction to the course. - Minooka Tofu: Tofu made with milk and cream - Flounder marinated in kombu - Striped jack with wasabi and roasted sake - Steamed tilefish - Grilled eel - Ankimo (monkfish liver) rolled in pudding - Hatoshizaki's local dish - Steamed abalone with corn soup - Charcoal-grilled blackthroat seaperch (nigiri) - Mochi sandwich with karasumi (bottarga) - Kasugodai (nigiri) - Uni, crab, and caviar seaweed roll - Grilled swordfish - Boston tuna - Medium fatty tuna (nigiri) - Uni (gunkan) - Ishigaki crab (nigiri) - Shinko (nigiri) - Conger eel (nigiri) - Tamago (rolled omelet) Despite the flashy performances, the restaurant has a solid foundation of skilled techniques, as seen in dishes like Minooka tofu, striped jack with roasted sake, and charcoal-grilled blackthroat seaperch. The head chef's choice of Boston tuna and the depth of his curiosity towards the ingredients were also evident. A wonderful head chef who combines playfulness and curiosity. I would love to revisit after the season changes. Thank you for the delicious meal.

The rainy season had ended without notice, and before I knew it, I was already on my first summer vacation of the year. On such a day, I decided to visit the irregular lunch service at Sushi Yoshi-san in Roppongi. I made a reservation by sending a direct message to Chef Ozaki on Instagram. Events like this are usually announced through Instagram posts, and the slots tend to fill up quickly. So, I consider myself very lucky this time. Below are the dishes I enjoyed: ● Tofu from Mineoka ● Mozuku vinegar ● Chawanmushi with conger eel and cream cheese ● Soft shell shrimp hand roll ★ Nodoguro (blackthroat seaperch) ★ Harusame (transparent icefish) ★ Hirame (flounder) with kelp ★ Prin roll ● Striped jack with green onion omelette ★ Minato-ku roll ★ Grilled beltfish with sushi rice ★ Akami zuke (marinated lean tuna) ● Karasumi mochi (additional) ★ Chu-toro (medium fatty tuna) ★ Simmered scallop ● Fresh oyster (additional) ★ Purple sea urchin (additional) Miso soup ★ Aji (horse mackerel) ★ Anago (sea eel) thick roll (3 pieces) Needless to say, the sushi at Yoshi-san was outstanding as always. The classic Mineoka tofu was consistently delicious, a dish I could eat forever. The new Soft shell shrimp hand roll was like a heavenly rice ball, with a delightful aroma of crustaceans. The chawanmushi, with cream cheese, was a staple, and the lack of heaviness was pleasing. As for the sushi, my favorite from Chef Ozaki has always been the Harusame. The tender texture and umami flavor were exceptional. The Hirame with kelp was perfectly seasoned, and the Boston tuna had a rich, velvety texture that was evident just by looking at it. Of course, it tasted as good as it looked. I was also surprised to see Nodoguro served during lunch. The richness of the Nodoguro paired beautifully with the red vinegar rice. And let's not forget, Chef Ozaki's sushi rice is exceptional. The balance of vinegar, salt, and temperature adjustment for each topping was evident. This solid foundation ensures that every piece of sushi is a delight. While Yoshi-san is often associated with Prin rolls and Minato-ku rolls, those in the know understand the true skill of Chef Ozaki. Although, the Prin roll and Minato-ku roll were indeed delicious. I had a great time chatting with Setsuko-san, who sat next to me, and Chef Ozaki himself. The service provided by Yumiko-san, Chef Ozaki's wife, was exceptional. Her smile, tone of voice, and attention to detail are always top-notch. I left the restaurant feeling both satisfied in heart and stomach. Chef Ozaki, Yumiko-san, Ruka-san, Ono-san, and all the young staff, thank you for your hospitality. I will definitely be back! Thank you for the wonderful meal!

First visit ♡ Entertainment Sushi restaurant The service spirit at this restaurant is amazing. Although I mistakenly made a reservation, I was seated at a table instead of the counter. However, the dishes were not brought all at once, but rather one or two at a time! The course had a lot of dishes, and all the sushi was delicious. Even though it's a sushi restaurant, I wished I had more of the shrimp bread ♡ I was asked if I wanted to add more, so I ordered uni and karasumi! The uni was delicious, but what surprised me was the karasumi!!! It was unbelievably delicious!!! I have had various karasumi at Japanese restaurants, but this one was by far the best. It had a rare texture and a subtle saltiness with a strong umami flavor. It was the best karasumi I have ever had! I want to eat it again ♡ I didn't want to finish eating it! The tamagoyaki (egg omelette) was like a dessert, similar to castella cake! Even if they move to Ginza, I would love to visit this restaurant again.

Revisited (July 23.7) for the first time in 1 year and 2 months. The new addition of shrimp bread with striped shrimp was good, but the three scenic views of pudding rolls, Minato-ku rolls, and seaweed rolls with kamatoro were still amazing! Menu for this visit: - Milk and cream with corn tofu - Mozuku vinegar with seaweed and ponzu - Flounder and striped jack with roasted sake - Deep-fried swordfish with chawanmushi - Salt-grilled "Benitome" (nodoguro) - Pudding roll - Flat clam grilled with bonito flakes - Striped shrimp bread - Bamboo shoots, broken bamboo shoots, and udo flowers - Blackthroat seaperch sushi - Tangramochi sushi - Oyster pickled sushi - Medium fatty tuna sushi - Fatty tuna sushi - Donchitchi from Shimane (horse mackerel) sushi - Red miso soup - Conger eel sushi - Kamatoro seaweed roll - Cherry and alcohol pairing (night) Price: 36,300 yen per person About the restaurant: - Sushi restaurant run by Jun Ozaki, known for his skilled techniques and entertaining performances. The name of the restaurant, "Yui," means cherishing the past and being free to do as you please. - Awarded the Bronze in the Tabelog Awards. How to enjoy: - Omakase course for 27,500 yen, with the option to add additional items. Drinks range from 800 yen for beer and sake to 600 yen for shochu. Alcohol pairing for this visit was 8,800 yen. Atmosphere: - Roppongi-style calm and cozy setting with natural materials like wood and stone. The L-shaped counter seats on the basement floor provide a comfortable and relaxed dining experience.

This time, I was invited to a Nogizaka wedding and decided to indulge myself here from noon. It's a restaurant I've been curious about for a while. Finally, I was able to visit. The lunch started at 12 o'clock. In addition to counter seats, there are private rooms available. On this day, there was a reservation for foreigners in a private room, but it seems that they couldn't be contacted and canceled, or the person who canceled the reservation once visited unexpectedly, causing unexpected accidents. The head chef was quite flustered (apparently, this occasionally happens with overseas reservation agents, it must be tough). This time, in addition to the omakase course, I also had the alcohol pairing course. Below is the course content: - Agari Ginrei tofu - Sanriku seaweed with ponzu sauce - Hiramé engawa with roasted sake - Jun-sai and tatami iwashi chawanmushi - Mikawa Isshiki eel - Pudding roll with Nara pickles - Hokkaido sea scallop - Shrimp paste sandwiched between tomato and okra with dashi jelly - Nagasaki red eye (nodoguro) seared - Haruko tai - Minato ward roll - Tokyo Bay seared swordfish - Shirakami tuna - Otoro - Sanriku purple sea urchin gunkan (additional order) - White squid - Chiba boiled black abalone gunkan - Anago - Tamagoyaki roll Alcohol pairing: - Champagne XLV for the toast and sashimi - Kuro Ryu Daiginjo for the first half of the meal - Shinsei No6 A-type 2022 for additional drinks - Miyazumi Kijoshu with the pudding roll - Altos de Cantanac Brown White for the second half of the meal - Kankichi Junmai Ginjo sake for the first half of the nigiri - XLV Red Vintage with tuna - Kamikawa Daisetsu for the second half of the nigiri The first half was a bit chaotic due to some troubles, but we managed to regain the pace in the second half, and I was able to have a good conversation with the head chef. The sushi provided with occasional photogenic poses and entertainment. The atmosphere was not too high for a counter sushi restaurant and I could enjoy it comfortably. The most impressive nigiri for me this time was the Haruko tai nigiri (I forgot to take a photo of this, what a mistake). It was a dish where the umami was condensed, and the balance with the vinegared rice that melts in your mouth was exquisite. The bill was just under 40,000 yen. It wasn't cheap, but I was satisfied with the atmosphere, food, and drinks. I would love to visit this restaurant again. Thank you for the meal.

Tonight, I enjoyed delicious sushi and the entertaining hospitality of the head chef. The cost performance was great and I was very satisfied. Due to the influence of inbound tourism, half of the counter seats were occupied by foreign customers, especially at Sushi Yoshu, which seems to be a famous Tokyo sushi restaurant in Hong Kong. Head Chef Ozaki is apparently expanding to Ginza, and I am already looking forward to the new store in Ginza.

My birthday this year was amazing! Despite being two weeks late due to difficulty getting a reservation, and having to settle for a counter seat, I managed to slip into a private room for the 5 pm slot. I started with a draft beer and felt excited as I enjoyed the appetizer tofu and fresh seaweed. The dishes and drinks kept coming, and everything was so delicious that I was overwhelmed with joy. I had various types of sake like Miyasen, Kabutomushi, Nabeshima, and Saku. I may have gotten a bit drunk as my memory is a bit fuzzy. The meal included sashimi, chawanmushi, eel, sea urchin and cucumber pudding roll, seared nodoguro sushi, tuna trio sushi, live oyster, and two types of sea urchin sushi, among others. Each dish was prepared with precision and served at a good pace, leaving nothing to be desired. The gentle and kind service from the 22-year-old staff member was also excellent. The owner even came to the private room to give me a second sticker. I heard that a new branch will open in Ginza and the owner will move there, so I definitely want to visit again. My birthday this year was fantastic! Thank you for the hospitality.

I have never eaten a better grilled blackthroat seaperch than the one I had that day. The chef pressed hot charcoal against the skin while searing it, to infuse the charcoal aroma. The flesh was left uncooked, with only the skin seared, to achieve the desired result. The moment I put it in my mouth, the fatty part melted, the rice blended perfectly, and the charcoal aroma wafted through my nose. It was a perfect sushi experience. The chef is not only an entertainer but also has a great sense of detail, despite the flashy dishes like Makimono and Pudding Roll that are popular on Instagram. Highly recommended!!

I visited U-san's restaurant for the first time. There were 9 seats at the counter and private rooms available. The service starts at 5:30 PM. Every dish was delicious, but I was especially impressed by how tasty the fresh oysters were this season. The sweet shrimp was also delicious. I don't often get to eat expensive food, so I will refrain from commenting on the details of the other dishes. They have a wide selection of Japanese sake, and they consider pairing it with the food. I heard they will be opening a branch in Ginza soon, and the head chef will be moving there. Thank you for the delicious meal!

Thanks to the friendly and fun demeanor of the head chef, we were able to enjoy the sushi more than usual. It was delicious. There were many foreign customers, so even though my friend and I were the only Japanese customers, it felt like everyone could have a good time, including the foreign customers. Some customers came alone, but they seemed to enjoy themselves as well.

In the midst of light rain, my friend and I visited this restaurant for the first time. It is located on the basement floor, where cellphone reception is poor, so if you need to make a call, you'll have to rely on Wi-Fi for apps like LINE. As for the food, as someone who is accustomed to various cuisines, I didn't find it particularly impressive, but I thought the balance was good.

Omakase Course Appetizers: Tofu, Flounder, Gold-eye Snapper with Eggplant, Eel, Chawanmushi, Fatty Tuna "Pudding Roll", Duck Liver Paste, Cucumber, Vinegar Rice, Flat Scallop Grilled, Bonito Flakes, Seaweed Roll, Swordfish Cutlet with Homemade Tartar Sauce, French Young Corn and Asparagus Rice Balls, Charcoal-grilled Blackthroat Seaperch, Spring Child Sea Bream Abalone Steamed Battleship Sushi with Liver Sauce, Minato-ku Roll, Hokkaido Sea Urchin, Hair Crab, Sushi from Yuyu, Shizuoka Caviar, 138kg Red Meat Soy-marinated, Medium Fatty Tuna, Ootoro, Saga Shrimp, Eel, Egg, Castella, Special Entertainment-type Omakase. The head chef is always fun and has a performance-like atmosphere. Thank you for the feast! Please follow us on Instagram for more content! Instagram: https://www.instagram.com/tiffutogram/