triadacave.blogg.se - Yasu restaurant

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Known as the Yagou kōkoku-gun (ヤゴウ公国軍, Yagou kōkoku-gun, literally translated to "Principality of Yago"), Abnormal was kicked out of the group and replaced with DJ Nira and joined by Ace Pilot X. Yago Aznable (dressed in Char Aznable cosplay) and Abnormal debuted for DDT in early 2010 and proved themselves to be an annoyance to DDT owner Sanshiro Takagi. In 2010, Hoshitango was involved in a storyline to celebrate the 30th anniversary of Gundam. After a successful title defence against Poison Sawada Julie in March, he lost the title to Danshoku Dino in a three-way match that also included Masa Takanashi on May 31. On January 24, 2009, he defeated Sanshiro Takagi to win the DDT Extreme Championship.

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He won his first professional wrestling championship on June 3, 2007, when he briefly held the Ironman Heavymetalweight Championship. Due to his age and outside activities, he is a semi-regular performer. As a finishing maneuver, Hoshitango uses the Argentine backbreaker and chokeslam.

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Imachi is currently a professional wrestler for the Japanese company DDT Pro-Wrestling (DDT), debuting on December 29, 2006, under his shikona Hoshitango, and has also wrestled for All Japan Pro Wrestling, Ice Ribbon and Wrestle-1. His most common winning kimarite were hataki-komi (slap down), hiki-otoshi (pull down) and okuri dashi (push out from behind). Hoshitango was an oshi-sumo specialist who preferred pushing and thrusting techniques to fighting on the mawashi. Retirement from sumo Īfter retiring he opened a sports bar and restaurant called Tan & Go Dining which specialized in Japanese and South American fusion cuisine. His Japanese name was registered as Tango Hoshi. Hoshitango became a Japanese citizen in October 2000. Hoshitango was joined at Michinoku stable in 1988 by another Buenos Aires native, Hoshiandesu, who reached a highest rank of jūryō 2 before retiring in 2000. His retirement ceremony or danpatsu-shiki was attended by around 150 people including stablemates Jumonji and Toyozakura as well as the former Terao and Kirishima, who as his stablemaster made the final cut of his topknot. In July 2000 he lost every one of his fifteen bouts and fell, once more, to the third division where he remained until his retirement in January 2004. He was not able to break into the top makuuchi division, peaking at jūryō 3 in January 2000. In September 1998, at the age of 33, he demonstrated his fighting spirit by once again returning to jūryō, this time remaining for 12 straight tournaments. He managed another three tournaments in the second division in 1994 but once again fell back. He reached the second highest jūryō division for the first time in September 1992, but lasted only one tournament there before being demoted back to the unsalaried third makushita division. He was given the shikona (ring name) of Hoshitango, with "Hoshi" (star) a common prefix in Michinoku stable, and "tango" a reference to the popular dance. He was the first, and to date only, Jewish professional sumo wrestler. After studying at Chuo University, he joined Michinoku stable in May 1987 at the age of 21 to support his family.

6 Professional wrestling championships and accomplishmentsĪ former swimming instructor, Salomon was spotted by a visiting Japanese coach at a gym in Buenos Aires who encouraged him to try sumo.

A meal for two, without drinks or tip, is about 100 Canadian dollars, about the same in U.S. Le Filet, 219, avenue du Mont-Royal Ouest, Montreal (514) 360-6060 lefilet.ca. Not surprisingly, the wine list skews white, and has some excellent choices. And from Earthly (turf only), we enjoyed a free-form tart with mushrooms, pleasantly spongy snails and bacon, all cut with an arugula pesto. The restaurant’s versions of surf and turf (Amphibians) were next: flavorful morsels of sweetbread, mingled with pieces of Magdalen Islands lobster and morel mushrooms. There’s also a terrace with a view of the park and, beyond it, Mount Royal.)įrom Warm Tide, we had the Gaspé char, served very rare, with seasonal vegetables and a lemon confit vinaigrette. (All our dishes were pleasing to the eye, as is the sleek dining room, accented by a huge portrait of a sea anemone behind the bar. The tuna tartare, with egg confit and nori, also had a luscious texture. During a recent visit, selections were all Canadian.įrom the Raw list, we tried the fluke, paired with a pleasing accompaniment of Japanese plum, wasabi and cucumber it melted on the tongue.