YaSu had experience working in the restaurant industry while living in Japan, and had also worked in a Japanese-style pub. So he had the idea of opening a pub in Donghe. He went on to reveal that numerous Japanese surfers flock to Donghe during the winter months. He stated, “During the winter, 99% of the people on the beaches in Donghe are Japanese!” With a serious expression, he emphasized that “a boss that can speak Japanese and a pub that serves Japanese cuisine will provide Japanese tourists with the feeling of familiarity and give them peace of mind. Beginning in October, the northeast winds blow until March or April, resulting in an endless influx of Japanese surfers. Marketing via his website and blog, his pub is not only filled with customers during the winter evenings, but he is also a local guide and surf instructor during the day. He locates the best waves for Japanese surfers. He also introduces them to the mountains and rivers of the beautiful East Coast and returns to the pub to serve specially crafted meals for them. “The ingredients I use are freshly purchased at the Chenggong harbor each morning. I don’t like frozen fish. When cooking, I like to use some special local seafood,” YaSu said while taking out that mornings goods from a bag. “This is a very rare Sebastiscus tertius (a species of fish in the rockfish family), the nerves are very poisonous, but the meat is very delicious. It seems the uglier the fish, the more delicious it is!” YaSu joked. “I am going to use it and show off my cooking skills. I want to share this specialty with my guests this evening.