but this man used to work in new york for howard stein and it is howard stein who has been teaching me -- >> the financier? >> exactly. so mr. sewagey knew that i was available. i didn't have a restaurant. so come early, we're going to teach you japanese cook. so we went two and a half weeks early, and he organized nine professors and about 12 assistants and we were, four of us-- five of us-- and he had us cooking from 7:00 and eating until 12:00, but going to the best resuran, cook all day long. we made dashe for three days and then we went to all these places like the gluten factory that supplies the monks. we went to the miso factory, all the principals of the foundation of japanese cook. over the years, onekay, he and i started testing. i would go there with my team, and we would test in osacawhere his biggest school is. he has 5,000 students, the biggest cooking school in the world. and he would come to m test kitchen kitchen in new york, three, four professors. but we never had a mission. we were just having fun. one day in tokyo when he was telling me now that the ardisino ingre