Ch 170: The World’s Number One Resort

“Our accommodation is at the Great Tang No. 2 Hotel, located to the east of the Ice Castle.”

“How far is it?”

“Sixteen kilometers. You can choose either Route 10 bus or a Great Tang taxi.”

“We should follow the official Great Tang guidelines…”

…

As the number of tourists at Great Tang Resort continued to grow, a group of well-dressed, Asian-looking businesspeople emerged from the airport. This was the Japanese Culinary Group.

Each country’s delegation is divided into three parts: the official delegation, the cultural and arts group, and the culinary group. The Japanese official delegation and cultural group had already arrived yesterday afternoon and were currently rehearsing for the opening ceremony at Sky Forest.

Compared to the other two groups, the Japanese Culinary Group seemed much more relaxed.

The Japanese Culinary Group consisted of 200 members. The advance group of sixteen had arrived first, while the remaining members were set to arrive around 7 PM.

Now, the advance group stood outside the airport, unsure of where to go. There were about 3,000 tourists at the airport, not exactly crowded but with everyone carrying bags, exuding a lively and enthusiastic vibe.

Although the Great Tang Airport wasn’t large, its structure and overall atmosphere rivaled that of major cities like Los Angeles and New York.

“Mr. Ogura, where do we go now?” The group looked around and then turned to the man leading them.

The man was fifty-three years old, with a square face and a handlebar mustache, exuding a stern demeanor. His name was Ogura Nakaji, the founder of Japan’s Sakura Road Hotel. He had been selected as one of Japan’s top ten culinary masters and had represented Japan in international culinary competitions, where he had won championships. Known as a culinary god in Japan, he was also the head representative of this culinary group.

Ogura Nakaji had a certain status in both Japan’s culinary and political circles, and the members of the culinary group respected him greatly.

“Sora Town, Delicious Restaurant,” Ogura Nakaji replied decisively.

Known as the culinary god of Japan, Ogura Nakaji had an innate passion and creativity for food. He loved and admired fine cuisine. He had participated in the Global Conference seven times. This time, he initially wanted to decline the invitation from the Japanese Council, but when he saw the information about Great Tang, he was intrigued.

What piqued Ogura Nakaji’s interest wasn’t Great Tang’s scenery but the last two lines in the material: “Delicious Restaurant at Great Tang, Chef Miley. An extraordinary gourmet chef with a 100% approval rating from diners. Poised to become the world’s first ten-star chef.”

The official Japanese document was filled with praise for Great Tang’s Chef Miley.

In the global chef community, a chef’s skill is rated on a scale of one to ten stars. Ogura Nakaji had been involved in the culinary arts since he was seven years old, and over the past forty years, he had barely reached the eight-star level. Now, an unknown chef not even registered with the culinary association was being called the “first ten-star chef”?

Ogura Nakaji felt his blood boiling.

After Ogura Nakaji gave the instruction, his assistant hailed a taxi. He and two other culinary group members got into the car while the others headed to Hotel No. 1 with their luggage.

The yellow and green taxi drove steadily as Ogura Nakaji looked out the window.

Due to business collaborations, in addition to well-known brands like Pizza King and PEA, top-tier brands like Dilan, Roma Leather, and SLX had also established their presence in Sora Town. Set against the backdrop of the town’s fairy tale landscape, it had become a high-end luxury destination.

Admiring the colorful villas of the town, Ogura Nakaji felt a surge of joy and anticipation for Delicious Restaurant.

He wasn’t here to cause trouble; he simply wanted to experience the cuisine rated as the “ten-star chef” and see what it truly tasted like.

Yet, there was also a hint of competition in his heart.

While he was lost in thought, twenty minutes later, the yellow and green taxi came to a stop.

“Fifteen dollars,” the driver said, presenting the access card scanner, and the staff behind Ogura Nakaji swiped the card. Fifteen dollars for twenty minutes—a fair price.

Ogura Nakaji and his companions got out of the car.

“Is this Delicious Restaurant?” Seeing the quaint two-story building before him, Ogura Nakaji paused for a moment.

Ogura Nakaji owned his own Sakura Road Hotel, and this small building in front of him was neither as grand nor as majestic as his hotel. If it had any merits, it would be its exquisite and rich traditional charm.

Ogura Nakaji adjusted his mindset and walked in.

“Aunt Miley’s Blue Sea Fish is so delicious! I’ve never tasted anything this good since childhood… and don’t forget the extra chopped chili.”

“Is this the Great Tang’s native chicken they breed themselves? So nutritious, and the broth is amazing.”

“I can’t wait to try the Great Tang lamb chops!”

…

Ogura and his two companions took a seat near the cooking counter. It was 10 a.m., and Delicious Restaurant was already 70% full. Although Great Tang had established other quick-service restaurants like Gourmet Zhai and Tang’s Kitchen, their popularity and approval ratings could never match those of Delicious Restaurant.

To diners, this was the best restaurant in the world.

Ogura Nakaji was curious about the atmosphere of the restaurant. In his impression, restaurants should follow the rule of “no talking while eating,” which is a basic dining etiquette. However, the surrounding guests, though elegantly dressed and sophisticated in demeanor, seemed to be disregarding this rule.

Compared to the ambiance of Sakura Road, this place felt more like a street-side eatery.

“Hello, here’s the menu.” As Ogura Nakaji looked around, a polite server handed him a menu.

Grilled Blue Sea Fish / $100, Whole Roasted Lamb / $688, Fortune Sushi / $150…

Ogura Nakaji was a bit taken aback. The atmosphere might be “street-style,” but the prices were certainly not.

In the end, Ogura and his companions ordered ten dishes, including udon noodles, sushi, and octopus sashimi, totaling $2,500. Ogura wasn’t short on money, but spending $2,500 on a single meal left him feeling a bit dazed.

The dishes at Sakura Road Hotel were not cheap either, but a similar meal there would cost at most $1,000.

“Don’t let me down,” Ogura murmured, closing his eyes.

“This is the best snowflake steak in the world, and only Miss Miley can make such an outstanding steak!” Ogura patiently waited, and soon heard an exaggerated exclamation from nearby.

Turning around, Ogura saw a Mexican man in his fifties, sporting a thick beard and standing at about 1.9 meters tall. Judging by his tanned arms, the man seemed to be someone who had spent years at sea.

At that moment, the man was eating his steak, his eyes fixated on the kitchen with an unmistakable look of admiration.

Ogura frowned, not because of the man’s expression, but because of the snowflake steak in his hand. For top chefs, excellence lies in focus—one can only achieve greatness by dedicating oneself to a single type of cuisine. Ogura’s specialty was Japanese cuisine, and it was his meticulously crafted dishes that earned him the status of an eight-star chef.

Other top chefs shared the same principle, each having their own signature dish.

But here, Delicious Restaurant offered over 300 different dishes on its menu, ranging from Chinese poached fish to American steaks to Japanese octopus sashimi. These dishes represented the cuisines of more than 120 countries, making it impossible to perfect any single one.

Ogura was highly skeptical of the online praise for Chef Miley.

“Here are your octopus sashimi and Fortune Sushi… Please enjoy,” a server said as they served the dishes 20 minutes later. By this time, the restaurant was growing even more crowded, filled with lively chatter and endless compliments for Aunt Miley.

“Let’s eat first… The octopus is quite tender,” Ogura said, focusing on the sashimi in front of him, trying to drown out the noise.

Octopus sashimi is simple to prepare; the octopus is blanched in water, then served with ginger sauce. That’s the basic method, but to make top-notch sashimi, every step, from ingredient selection to blanching, has to be meticulously refined.

Each person has their own taste, and no two chefs will make octopus sashimi that tastes the same. Ogura himself had earned the title of “Food God” ten years ago with his octopus sashimi.

Octopus sashimi is the signature dish of Sakura Road Hotel. The sashimi in front of Ogura Nakaji was fresh and tender, but neither the restaurant’s environment nor the presentation matched that of Sakura Road.

A white plate, octopus slices, and brown dipping sauce—this was the entirety of the octopus sashimi’s presentation.

Ogura Nakaji felt a bit disappointed.

“This is so delicious! Miley must be an angel sent by God…” The Mexican man next to him continued his over-the-top praise, and his exclamations were the most exaggerated in the entire restaurant.

Ogura tried to ignore him. After calming himself, he picked up his chopsticks.

He took a casual bite, but the moment the sashimi touched his tongue, he froze. Fresh, tender, and flavorful—the octopus sashimi burst in his mouth like the juiciest fruit.

It was the perfect combination of octopus and dipping sauce. In all his years of making octopus sashimi, he had never tasted something so exquisite.

It felt like his taste buds were melting.

Ogura took a sip of tea and then reached out for the other dishes.

Fortune Sushi, udon noodles, wagashi… In no time, Ogura sampled every dish on the table. He had never imagined that one day he would be able to eat authentic Japanese cuisine overseas.

“Thank you for dining with us! Aunt Miley has prepared yogurt with purple sweet potato for everyone. Please enjoy!” While Ogura was deep in thought, a server clapped in the center of the restaurant.

Soon after, seven or eight servers emerged from the back. Each one carried a tray, and on each tray was a transparent bowl of yogurt with purple sweet potato. This was Aunt Miley’s complimentary dessert.

After a year of development, most diners were familiar with the rules of Delicious Restaurant. Aunt Miley loved compliments, and after preparing a meal, she would offer a random dish to the diners. The complimentary dish could range from a fruit salad to Marseille fish soup.

The type of dish depended on Aunt Miley’s mood at the time. According to popular tips, the more sincere and creative the compliments, the greater the chance of receiving a premium dish.

The tourists enjoyed themselves, and the food at Delicious Restaurant was delicious. Even without the online guides, they would freely give their compliments. At Delicious Restaurant, visitors felt genuinely relaxed.

“Miss Miley, today’s dishes were wonderful as always,” Ogura Nakaji said as he took out a spoon, ready to taste the yogurt with purple sweet potato. Just then, the kitchen curtain opened, and the Mexican man at the next table stood up.

He then, as if by magic, presented a rose.

Ogura turned around.

Behind him stood a woman in her forties, with features characteristic of northwestern China. She wasn’t thin, but her eyes were deep-set, and she exuded energy and vitality.

Ogura had seen her photos online; she was the head chef of Delicious Restaurant, Miley.

“Captain Reno, you don’t have to bring flowers every time…” Miley, still wearing her chef’s robe, looked a bit embarrassed upon seeing the bouquet. The Great Tang-Mexico sea route was well-established, and Reno traveled back and forth every seven days. Each time he arrived at Great Tang, he would head straight to Delicious Restaurant, order some dishes like today, and present a rose.

After so many visits, Miley had a deep impression of Captain Reno.

“Only Miss Miley is worthy of the rose’s beauty,” Reno said, his gaze intense.

At this moment, Reno appeared gentlemanly, transforming into a knight of the Middle Ages with utmost devotion.

Miley blushed.

More tourists turned their heads to watch. Miley had no choice but to accept the rose. As she did so, she felt as if someone was staring at her.

She turned and saw Ogura Nakaji, his face full of curiosity.

Miley blinked, puzzled.

“Miss Miley, I am Ogura Nakaji, the representative of the Japanese Culinary Group. Could we discuss some methods for improving Japanese cuisine?” Ogura introduced himself without hesitation.

“Of course,” Miley’s eyes lit up. She loved culinary exchanges.

Ogura took out his business card.

“I’ll be staying in Great Tang for the next three months.” Ogura Nakaji shook hands with Miley, exuding a natural elegance and gentlemanly demeanor.

However, as they shook hands, he felt an annoyed gaze directed at them.

Ogura Nakaji looked up and saw Captain Reno staring at him with a wary expression.

Ogura smiled.

Reno: … A challenge? Now I’m really mad!

…

“Is this the stage for the global conference opening? Boss Tang, this is my first time seeing such a unique opening venue.” While Reno and Ogura were having their rivalry, in Sky Forest, Steven gazed at the constructed stage in awe.

According to Great Tang’s plans, the global conference opening was set to be held at Sky Forest.

Based on previous visits to Great Tang, Steven had assumed the ceremony would take place in the Sky Castle. And indeed, it was happening at the “Sky Castle.” However, the area that once housed the “Sky Castle,” spanning over 100 acres, had now transformed into a massive open-air plaza, perfectly overlapping the castle’s previous location.

This transformation utilized an overlapping technology employed during the construction of the Sky Castle. The castle hadn’t disappeared; it had been moved underground through a high-tech mechanism.

Given that Sky Forest could float in mid-air, such high-tech spatial conversion was hardly surprising.

“Manager Tang, the best decision I ever made was choosing Great Tang as the global conference venue.” After his admiration, Steven spoke earnestly, recalling the intense voting debate in the global committee five months ago.

Not only him, but he believed other committee members would now share his sentiment.

“Thank you for the committee’s support,” Tang Huai replied sincerely. Five months ago, Great Tang didn’t seem like the best option. The fact that the committee voted for Great Tang showed they had endured considerable pressure.

“Looking forward to the 10th,” Steven waved his hand. He had simply done what was required of him.

Tang Huai nodded. In return for this trust and with global attention on them, he was determined to host the best global conference possible.

Time passed bit by bit as nations around the world began arriving at Great Tang. Official and cultural delegations held meetings and rehearsals, while the culinary groups, after a brief rest, immediately began setting up their areas.

With the help of Sora’s service staff, various scenic spots—Sora Avenue, Snow Village, Bianjing Ancient City—each had designated areas for the global culinary teams.

These included the Japanese Culinary Group, the French Culinary Group, the Indian Culinary Group, and more. Each team had a different setup style and food theme, leaving visitors eager for the food festival.

Amidst all the anticipation, on March 8th, the World Food Festival officially began. A total of 120 countries participated. To enhance the culinary experience, Great Tang updated the Sora Access Card with a new “Global Cuisine” feature. Visitors could input a country’s cuisine into the card and locate nearby food options.

This stirred the taste buds of food lovers worldwide.

It was a grand feast of global delicacies, and as the opening ceremony approached, countless tourists flocked to Great Tang.

By 6 p.m. on March 10th, Great Tang had welcomed 1.2 million overseas visitors. With the coordination of Great Tang’s security team, the resort operated in an orderly manner.

After a brief rest, all the visitors gathered in Sky Forest.

The global conference was set to officially open at 8 p.m.

☀️☀️☀️☀️☀️