Why settle for game night when you can build a $200 million racetrack?
Japanese billionaire Kenzo Watari turned family bonding into full-throttle luxury with the Magarigawa Club—a private motorsport retreat in the mountains near Tokyo.

Designed by F1 legend Hermann Tilke, the track features 22 curves, sweeping elevation shifts, and stunning views of Mt. Fuji. It’s not about competition—it’s about pure, personal joy behind the wheel.

This isn’t just a racetrack—it’s a billionaire’s love letter to speed, family, and freedom.
Peek inside Japan’s most exclusive driving paradise:


#MagarigawaClub #KenzoWatari #LuxuryLifestyle #PrivateRacetrack #MotorsportDream #SupercarHeaven #JapanElite

A gentle reminder: no matter where you stand, it’s the same sky, the same Sun, the same spinning Earth beneath our feet.

Family Shame

Platinum Blonde Wavy Lace Front Synthetic Wig



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Meow 1 or 2

I’m thinking about…..

니니들이랑,

Mình đứng đây, hẹn các ems ngày maiiiii nhaa. Hứa là ôm nhau thắm thiết mới được về nha #lychee #thieubaotram

rilled Lobster Tails with Crispy Fries & Creamy Sauce
Ingredients:
For the Lobster Tails:
2 large lobster tails, split in half
2 tablespoons butter, melted
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon lemon juice
1 tablespoon chopped parsley (for garnish)
For the Fries:
2 large russet potatoes, cut into fries
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
For the Creamy Sauce:
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon smoked paprika
½ teaspoon garlic powder
1 teaspoon hot sauce (optional)
Instructions:
Prepare the Fries:
Preheat the oven to 425°F (220°C) or heat oil in a deep fryer to 350°F (175°C).
Toss the fries with olive oil, salt, black pepper, garlic powder, and paprika.
Bake for 25-30 minutes or fry until golden brown and crispy.
Grill the Lobster Tails:
Preheat a grill or skillet to medium-high heat.
Brush the lobster tails with melted butter, olive oil, garlic powder, smoked paprika, salt, and black pepper.
Grill flesh-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until opaque.
Squeeze fresh lemon juice over the lobster tails and garnish with chopped parsley.
Make the Creamy Sauce:
In a small bowl, mix mayonnaise, Dijon mustard, lemon juice, smoked paprika, garlic powder, and hot sauce.
Assemble & Serve:
Place the crispy fries on a plate and top with grilled lobster tails.
Drizzle with creamy sauce and garnish with extra parsley.
Serve immediately and enjoy this luxurious seafood feast!