Grand Maison Tokyo (2019) s01e01 Episode Script

1
PARIS, FRANCE, 2015
DAY OF THE FRANCE-JAPAN SUMMIT LUNCH
There are ten guests from France
and eight from Japan.
Minister Dejean of France
is allergic to nuts.
-Shohei, are there any nuts?
-They've been removed!
Today's flowers are daisies.
They're France's national flower
and also familiar to Japan.
Then, let's provide
the best cuisine and service.
As always!
Just like always.
Why all the fuss?
Hello.
-Hello, Chef.
-Hello.
Hello. Wash this.
Keep going.
-Does it look alright?
-Yes.
Why did you shell them?
They're easier to handle this way.
Do that in your own shop.
Again!
-But if we start now
-They arrive in 30 minutes!
-What should we do?
-It may look bad but taste
No! It must be done my way.
There's no time!
Get out.
What are you doing? Get out!
-Shohei, bring the sea urchin.
-There's no time.
They are arriving soon.
Got it.
Mr. President, this way please.
No!
-Okay?
-Okay!
Keep going!
-Here it is.
-Thank you.
All the guests have arrived.
I can't believe it.
We made it.
Let's start!
Alright, Chef!
It's impromptu but not bad.
Hurry up.
We seasoned urchin with squid, buckwheat
and oil, and topped it with clam sauce.
Two plates are out.
THREE YEARS LATER
INTERVIEW AT A MICHELIN
THREE-STAR RESTAURAN
-Ms. Rinko Hayami.
-Yes.
You're almost 50 years old.
There are many young chefs
full of enthusiasm.
Age doesn't matter in cooking.
Thank you.
Why are you applying to us now?
Sorry, but
My French is not very
Bring someone who speaks Japanese.
Crap
-The money!
-Excuse me!
What the
There he is!
I can't believe this!
I want to work at this restaurant because
She's Japanese.
I want to earn a Michelin star.
So, I came from Japan to start over
at the three-star restaurant, L'Ambroisie.
Are you seeking fame?
Yes.
But is a Michelin star that important?
Isn't there something
more important in cooking?
That just sounds nice.
It's easy to say
Michelin stars don't matter
but that's
just an excuse
from chefs who can't earn stars.
But you haven't earned a star.
No matter how big you talk
Why are you so obsessed with Michelin?
If you aim for newer
and tastier dishes as a French chef,
it's natural to aim for Michelin stars.
Taste standards vary by person.
To determine the best dish,
you need an objective standard.
In today's culinary world,
the most respected
and trusted standard is Michelin.
Then
I have to compete for Michelin stars.
Please!
Test me.
As you wish.
Let's see your skills.
What about the other three?
Send them away.
Wait, that's not fair!
I don't want people
in my kitchen who scoff at others.
Please leave. Hurry up.
-Have a nice day, goodbye.
-Don't touch me.
-Sir, please
-Excuse me!
Can I also have an interview?
Hello.
Mr. Villefort, please!
Please hire me again.
I'm begging you!
You're the only one I trust.
Please!
Let me cook.
There's no place for you here anymore.
Sir! Sir!
Sir!
-Wait!
-Get out!
Rinko!
Make an appetizer
that suits our restaurant.
-You have 30 minutes.
-Okay.
Use any ingredients you like.
Leo, it's a test. Help her.
Yes, Chef.
What is it?
-What are you doing?
-The test is an appetizer, right?
-I used to work here.
-What?
So, I know the chef's preferences
and the restaurant's concept.
Make an étuvée of langoustine.
In a pot with garlic and oil
This is my test
If you really want to work here,
make it my way.
Then you'll definitely get hired.
Use this nasturtium oil.
It's simple but goes very well.
-Why are you helping
-Because there's no place for me here.
Good luck. If you get hired,
it's 100 euros for coaching.
Please leave!
It's a langoustine étuvée.
Make it exactly as I said.
Damn it!
Hey! Wait!
That trash is still here.
He looks familiar
It's Natsuki Obana.
The Natsuki Obana from Escofille?
After that incident, he became a wreck.
No one wants to hire him.
He's always causing trouble
with debt collectors and women.
So, have you decided on the dish?
Yes.
You're eating my leaves?
I thought they would go well
with the fish dish.
Thank you.
So, you are Natsuki Obana from Escofille?
That's right, the 100 euros.
You passed, right?
You came to pay me.
Japanese people are so honest.
I failed.
No way.
I made Foie Gras Poêlé.
It's the dish I'm best at.
Idiot.
They said it has the basics
and tastes good but
-The taste is one-dimensional.
-I understand.
They said I lack the experience
to work in their restaurant.
Everyone at L'Ambroisie is capable
of running their own restaurant.
But they praised one thing.
The nasturtium oil you made.
See? You should have done
what I told you to do.
The oil you made in 30 seconds
was better than my 30 years of cooking!
-Do you know how frustrating that is?
-I don't.
-Was it a lack of effort?
-I did my best!
I spent all day in the kitchen.
My hands are covered in blisters.
I would ache all over at night
because I worked so hard at cooking.
On holidays, I would visit farmers
to check the ingredients.
I spent all my salary going out to eat,
living a life obsessed with cooking.
For 30 years!
If you want to rant, do it elsewhere.
I'm here to taste your cooking!
What?
Excuse me!
I'd like langoustine étuvée.
He will make it.
What do you mean?
I brought the ingredients,
and I'll pay 100 euros.
Let me eat a dish that
a three-star restaurant would approve of.
-Sir.
-Yes?
Can I use your kitchen?
-Go ahead.
-Thank you.
This oil is simple but interesting.
Why didn't you use it?
You're not accepted.
We don't need you.
Langoustine étuvée.
Steamed langoustine.
Finished with nasturtium and saffron oil.
Bon appétit.
It's delicious
It's so
delicious!
Oh, come on, it's not something
to cry about, is it?
Why
Why can't I make this?
-How did it feel?
-What?
When you got a Michelin star,
how did it feel?
Don't shout, it's embarrassing.
-It's the blood.
-Blood?
-Yeah.
-The lineage of the place I trained at.
Of course, I don't care about
Michelin stars either!
I'd like to say that working like crazy
for it is foolish!
But
-Saying that means it's over.
-You sound like an old man.
Wait, what do you really think?
Didn't you say it in your interview?
"The most respected
and trusted standard is Michelin!" Right?
Honestly, I used to admire you.
Natsuki Obana, the Japanese chef
who earned two stars in France!
People said three stars
weren't just a dream for you!
But then
You messed up.
That incident three years ago at
the summit with the allergic ingredient.
-Are there any nuts?
-They've been removed!
It was widely reported in Japan.
"The chef who ruined the important summit,
Natsuki Obana is a disgrace to Japan."
Hello, I'm a disgrace to Japan.
People who never even tasted your food
kept badmouthing you.
What?
I once visited Escofille with my mom.
I still remember it.
The main dish was oxtail
braised in red wine sauce.
Oxtail marinated in red wine,
cognac, and mirepoix sauce.
Stuffed with foie gras,
chestnuts, and croutons.
Seared just to brown the outside,
locking in the umami.
Then slowly baked in an oven at low heat.
The sauce was a marinade
with mignonette, right?
Wait a minute, what?
How do you know the recipe so precisely?
I've never taught anyone
I'm confident in my palate.
Just by tasting, I can identify
the ingredients and cooking methods used.
But that's not enough.
I also aimed for stars.
But after 10 years in Tokyo,
I didn't earn even one star.
Then my mother, who lived with me,
passed away and I closed the restaurant.
But I couldn't give up
on the Michelin stars.
So I came to Paris to a three-star
restaurant to start over from scratch.
But after eating your langoustine étuvée,
I realized something.
Lineage doesn't matter.
I don't have the talent to
earn stars.
Some dreams
are unattainable
no matter how hard you try
Thank you,
for helping me realize that
That's such a waste!
-Do you have any money?
-Not for you!
Would you like to open
a restaurant with me?
What?
I can't work at a Michelin-starred place,
but you want stars.
So you can open a restaurant,
and we can earn stars together.
But
Together, let's create the best
grand maison in the world.
I'll make sure you earn those stars.
THE GOAL IS THE BES
GRAND MAISON IN THE WORLD!
WHAT WILL THE MAN WHO LOST EVERYTHING
GAIN BY COOKING?!
What am I doing?
Including the flight, it's 300,000 yen.
I'll repay you when business goes well.
Hey.
What about living expenses?
Do you have a place?
It'll take six months
to open a restaurant.
I'll figure it out. Let's eat something.
Then, how about sushi, tempura, or udon?
No, I have a question
Chez Yoshizumi in Nishi-Azabu
and Logis et Fleurs in Shirokane.
I confirmed that
an inspector was there last week.
Michelin representatives
will come this week.
There are 100,000 restaurants in Tokyo.
Last year, only 230 earned stars.
That's only 0.2%.
Of those, 55 were French,
and only three received three stars.
The only Japanese French restaurant
with three is Quintessence in Shinagawa.
No other restaurant
has achieved this since.
Who will lead the next generation
of French cuisine in Tokyo?
It's us.
Gaku, which earned
one star in its first year,
will earn three stars in two years.
Of course, being number one in Tokyo
will mean a special bonus.
But!
Never forget that once you earn stars,
you must never lose them.
If you lose a star,
the restaurant is completely finished.
Yes, there's a risk
that we can lose a star.
But we've been preparing for a year,
not to keep them, but to gain more.
We'll prove that
we're number one in Tokyo.
Let's earn those three stars together!
Oui, Chef!
Mr. Kyono, did you get information
on the inspectors?
It's a couple, one of them is a foreigner,
and they appear to be over 30 years old.
-I'm Hayami, I have a reservation.
-We're expecting you, please come in.
This is the best
French restaurant in Tokyo now.
If you know this place, you know
the cutting edge of French in Tokyo.
They have one star, but people say
they could get three stars this year.
Who is the chef?
World-renowned Chef Manabu Tango.
His taste and style are top-notch.
Tango will have a hard time
getting three stars.
-You know him?
-Yes
Thank you for coming today
Kyono!
Obana.
What's going on?
Why are you at Tango's restaurant?
Mr. Kyono!
-Wait a minute
-I'll bring the menu.
They've arrived! The Michelin inspectors
are at table seven.
-Keep going!
-Oui, Chef!
-What did they order?
-Yokoyama!
-Kinmedai and lamb.
-And the wine?
They asked for a recommendation.
I'll handle the service.
My research was perfect.
Catering to Michelin's taste
for innovation,
I got ingredients
from the tip of South America.
With Tango's and my efforts combined,
we will surely earn stars.
My friend Thank you.
Hey.
We came at an interesting time.
Excuse me.
We'll have the same dishes
as that table over there.
Yes, understood.
Watch closely.
One of them will go to the restroom.
The woman will drop her napkin.
-How did you know?
-They must be Michelin inspectors.
What?
I'll bring a new one right away.
-No one knows their identity
-I don't, either.
But they have specific behavior patterns.
And there's always information circulating
on restaurants with stars being visited.
They must have prepared,
thinking they'd come here soon.
One star, excellent cooking worth a stop
if you're nearby.
Two stars, excellent cooking
worth a detour.
Three stars, exceptional cuisine
worth a special journey.
Thank you for waiting,
here is the monkfish liver terrine.
We made bubbles in monkfish liver
and soy milk and froze it.
Please enjoy it with gooseberry puree
and oil infused with sea buckthorn.
This texture is new to me.
Of course, it's delicious.
Sea urchin and chanterelle.
Golden eye snapper and flower pie.
Only at Gaku can you taste dishes that
bring out new charms of the ingredients.
LIQUID NITROGEN COOKING.
VACUUM COOKING
FLASH FREEZING COOKING
FERMENTATION COOKING
This is a jelly-like sheet
made only from dried plum juice.
-You can eat this with your hands.
-With my hands?
If you roll it up from the front,
you can enjoy it.
Dish five is out!
Chef, 20 minutes until the main course.
-Start the lamb.
-Yes!
LAMB SHOULDER, RED KIDNEY BEAN FLOWERS,
HACKBERRY CAPERS, GREAT MULLEIN
The main dish is ready.
Here comes the showdown.
-Thank you.
-Please come again.
It was delicious.
-Thank you.
-Remember what you said?
That all customers are equal
Was that a lie?
The dishes served to the inspectors
were different from what we got.
Our plating was a mess
and lacked completeness, right?
And on top of it all,
Tango's cooking has changed.
It felt like eating
a chemistry experiment.
Mr. Obana!
-What?
-It was actually quite good, right?
When you silently look at the ceiling,
it means you acknowledge the dish.
Meeting you, Kyono, was good.
I'm going to open a restaurant with her.
Would you like to join us?
If we work together, we can
surpass a place like this in a year.
You talk big, don't you?
Don't you know what happened afterward?
Hey, Kyono.
Are you satisfied with Tango's cooking
served to customers?
You said you wanted to see
the happy faces of the customers.
So then my cooking
What are you doing? I'm still a customer.
Don't come again.
Don't even think about opening
a restaurant with him.
This guy
is the worst person ever.
You're hated by a lot of people.
What are you doing?
It stings a bit
but I think it can be used.
-Do you always do this?
-What do you want for breakfast tomorrow?
-What?
-We don't have money
Can I stay with you for a while?
-What?
-I'll make you delicious meals.
Hey.
Don't you mock me just because
I'm middle-aged!
What woman would let a stranger stay over?
A stranger?
We're partners
who will work at the same restaurant.
Absolutely not!
This is nice, I feel at ease.
-Don't you have friends?
-No.
-Family?
-Far away.
You can stay tonight,
but don't plan on staying
Good night.
Will the Michelin rating be alright?
We provided our usual quality
of food and service.
Since the inspection is over, tomorrow,
lower the grade of the pairing wines.
Wine has the highest profit margin,
so lowering the cost will mean profit.
We are the ones picking
what wine to pair with the meals.
No one will complain
if the wine tastes a bit different.
-But that's
-Mr. Kyono.
Gaku is very special
among our restaurants.
We hired Chef Tango, who has great
pedigree, and use premium ingredients.
We aimed for stars and expected deficits.
At least when Michelin is not involved,
you need to boost sales here too.
Good job.
-Good morning.
-Don't bother me, just get dressed.
You're really in the way.
Grilled salmon and tamagoyaki,
kabosu miso soup and shiitake mushrooms.
I'll have rice and the miso over there
Oh, I threw them out because of mold.
I'll have the pickles.
-Why are you eating Japanese food?
-I eat Japanese food when I'm back.
Thank you for the food.
-He's good at cooking Japanese, too.
-Thank you for the food.
Amazing.
Japanese rice is the best.
What will you do?
We can't run a small restaurant
if we want to earn Michelin stars.
Be careful with the fire and knives
when you start.
Yes!
So you're alive.
I watched your recipe videos
a few times in Paris.
Are you here for an autograph?
I'm here to introduce a woman.
This is Rinko Hayami and she's single.
You
I'm Kamehito Aizawa.
Are you a chef, Ms. Rinko?
-Huh?
-There's nothing on your nails.
-It's a badge of honor.
-Impressive.
I've decided to open
a restaurant with her.
-It's not decided yet
-Would you like to join us?
Ms. Rinko, do you have money?
What?
Didn't he ask you that question first?
Indeed, Natsuki Obana
will do anything for cooking.
And he's good at charming women,
so be careful.
Won't you
join us?
Of course, the answer is absolutely no.
Don't let him fool you.
Good morning.
-Should we go with cold dish three today?
-Two.
-Prepare for three as backup.
-Okay.
-More of the skin-side.
-Yes.
-Good morning!
-Good morning.
-Can I take this?
-Yes.
I'll take it.
-Hey.
-Yes?
How many times do I have to tell you?
It's unacceptable for the newbie
to be the last one here.
I'm on time.
And I'll make sure everything is ready
before the opening.
She makes me absolutely angry.
-Hey.
-Mr. Kyono.
Mr. Obana?
He's planning to open a new restaurant.
Why would he open a restaurant now?
Shohei, even if he asks you to join,
make sure you refuse.
Of course,
you introduced me to this place.
-How is it?
-Going smoothly.
I'm in charge of the hotel's
buffet corner.
Really? And what about the other thing?
You said you were thinking
about marriage last time.
Yes That's going smoothly too.
If you plan to have a family,
all the more reason
not to work with Obana.
Why are you worried?
You used to admire Obana more than anyone
I've given up on that trash.
Is it Michelin?
Is it Michelin?
-Gaku here, how can I help you?
-No.
That's the reservation line.
Michelin calls come to this line.
What do you think about food?
I have nothing to say
about the chef's cooking.
I'd like to hear the opinion of Mr. Kyono
who earned two stars in Paris with Obana.
At Gaku, Owner Eto researches everything
from ingredients to cooking methods.
We make dishes solely to earn stars.
Working under the owner
means you're ultimately under Obana.
Obana can't accept
other people's opinions.
That's a great talent
that only you have, which Obana doesn't.
Let me know if Michelin calls.
What will you do?
We need Kyono to gather people.
Hey.
Is Mr. Kyono that important?
He's essential for our restaurant!
Who in the world are you?
Oh, uh, yes.
I'm Koichi Serita. I saw your job posting.
Job posting?
You did that?
Starting the best grand maison
in the world is amazing.
Dreaming big is my passion.
I'll dedicate my life to it.
Please hire me!
-First job?
-I worked at a pub for six months.
I'm good at omelet yakisoba.
-Hired!
-Really?
-Nice enthusiasm. Give me your number.
-Mr. Obana!
Seriously? Thank you!
But it hasn't been decided
that we will be opening a restaurant.
But we will.
We'll call you when we're ready.
Understood, I'll be waiting.
Let's aim for the top together. Thank you!
-We got one person.
-He's just part-time.
Find a part-time job yourself.
How long are you going to stay here?
KYONO
OXTAIL, PORK NECK, PIGEON WINGS,
DUCK DRUMSTICKS, CHICKEN WING TIPS
-I'll cut it.
-So fancy!
It looks amazing!
PIGEON INNARDS, GARLIC, ANISE, CARDAMOM
FENNEL, CORIANDER, WALNUT, CARAWAY, ONION
-Did you have fun today?
-Yeah.
Mr. Kyono, Mr. Kyono!
What's with this wine list?
The cost is reduced.
A cost ratio of 25%
on average is nonsense.
But the average wine cost ratio
is around 50%.
Below 25% is difficult. Lowering it more
is disrespectful to our patrons.
You're talking like a newbie.
You'll never make money like that.
The 10-year survival rate for
high-end restaurants is just one percent.
You have to do things to survive.
Are you saying
we should deceive the customers?
It's not deception, it's for management.
I've revised the wine list,
so use this one.
Use it.
-Excuse me.
-Whoa!
-Sorry to startle you.
-You're the one who was with Obana
I need to discuss
something about Mr. Obana.
-What's going on?
-He refuses to leave my house.
Please do something about it.
I'm begging you.
Should I eat some myself?
Come in.
-I brought him.
-Thanks, please have a seat.
What's going on?
I see you're still the same,
helping women in trouble.
-Did you deceive me?
-No, I didn't lie.
He threatened to stay forever
unless I brought you here.
You are
-Don't involve innocent people
-What are you saying? We're partners.
Eat up, it's an apology meal.
An apology meal?
A chef apologizes through their cooking.
It means he doesn't
really want to apologize.
-Is that
-A staff meal?
Yeah.
We ate this often
while studying together in Paris.
It's his favorite.
Did you also train
at L'Ambroisie, Mr. Kyono?
That's all in the past.
This is couscous à la maison
with five types of meat.
Bon appétit.
Have a seat.
It smells a bit.
How about adding some yuzu?
Don't criticize a dish full of memories.
But it's a tomato dish with spices
like anise and cardamom.
Seasoned with garlic and meat broth.
It would go well with yuzu!
-Women are different indeed.
-Men like it as it is!
That's because you were both young.
Now it would taste much better with yuzu.
And since we're eating in Japan
-Rice would be better than couscous.
-That's nonsense.
You can't convince him.
He never listens to anyone's opinion
about cooking.
Why did you quit being a chef, Mr. Kyono?
Let's say you're using eggs and butter.
Even if you make an omelet
with the same ingredients and method,
for some reason, the taste varies
depending on who makes it.
-It's really mysterious.
-Yes.
While studying in France,
I realized something after eating a dish
of an arrogant junior from Japan.
No matter how hard I tried, there were
things I could never surpass.
That junior
Manabu Tango was also at L'Ambroisie.
Lacks sweetness?
It's seafood, so you can add acidity
with vinegar.
With such people rising up,
there was no place left for me.
So I gave up being a chef.
Then he started Escofille with me.
He managed the staff, accounts,
public relations, the dining hall,
the wine, the paint on the restroom door,
and even the apprentices' aprons.
He managed everything perfectly.
Kyono is a chef who trained with me
at L'Ambroisie.
He knows cooking better than anyone
and loves cooking like a fool.
I wanted to make Escofille
the best restaurant in the world.
I thought I could
achieve that dream with him.
There's not a man on Earth other than
Rikutaro Kyono who could make it happen.
-What's this?
-300,000 yen.
-You had that kind of money?
-You took out a loan for Escofille, right?
You took it all on yourself.
After I ran away, you were neck deep
in debt and asked Tango for help
So you joined Tango's restaurant.
Settle it with this. Then we can
Don't be ridiculous!
This isn't enough! You ruined everything!
A chef is responsible for all their food!
Using an ingredient that caused an
allergic reaction was your responsibility!
And if you hadn't hit that diplomat,
it would have been a minor incident and
the restaurant would've survived, but
You hit him for a trivial reason,
without thinking of others!
That's right.
I hit him because he insulted my cooking.
Do you think I could start over
with such a selfish person?
Right? Hey!
Running a restaurant
means entrusting your life to the chef!
Do you expect me to entrust
my life to you again?
Don't be ridiculous!
It's not just about the money!
Eto, the owner, helped me!
I need to repay that debt!
I can't quit Gaku for someone like you!
Let's give up.
It's impossible.
We're just beginning.
Mr. Kyono.
I need to talk to you.
This female chef visited our restaurant.
I heard the man
she came here with spoke to you.
Did they offer you a job?
Yes, but I declined.
I have work to do. Excuse me.
Why did this woman come to see you?
Who is the man that came with her?
It was Obana.
Natsuki Obana.
Obana is in Tokyo?
Isn't he the allergy chef
called a disgrace to Japan?
This is very interesting.
He's thinking of opening a restaurant
with her, but that's absurd.
No one will work with him.
I brought you some job listings.
It's time for you to leave my house
I'VE GONE TO LOOK FOR
A PLACE FOR THE RESTAURAN
I've seen you in magazines many times.
They called it
French home cooking by a woman.
It was delicious.
Would you like to work here?
Pardon?
If you come here, I will teach you
all my knowledge and skills.
I plan to open a branch
in Singapore eventually.
If you do well,
I could let you run that restaurant.
Are you worried about Natsuki Obana?
-How did you know?
-Mr. Kyono told me.
He said you're being deceived.
You don't need to worry about Mr. Obana.
Head-hunting is common in this industry.
It's standard practice.
I won't insist.
But I sincerely want to work with you.
Give me some time to think about it.
Do you really need to go this far?
Obana and I learned to cook
together at L'Ambroisie.
A chef with the same pedigree
in a restaurant in Tokyo
would be bad for Gaku.
But sending someone so inexperienced
as the chef of another branch
I can't agree with that.
It's a temporary measure.
There are plenty of young
and talented chefs.
If she's not good enough,
you can fire her.
Welcome home.
How did you get in?
The kitchen door was open.
More importantly, I found a good place.
Let's go check it out together.
Don't come in uninvited!
Sorry.
I really wanted to cook.
Mr. Obana,
are you looking for a part-time job?
Not yet.
I asked you to leave as soon as possible.
What kind of person do you think I am?
An old maid who lets you stay for free?
A good source of money?
You're my partner
for creating the best grand maison.
That's just a fantasy
No one wants to work with you.
Everyone talks badly about you
wherever you go!
It's impossible to create
the best grand maison!
I'm a disgrace to Japan too.
Stop joking.
I
have been walking this path for 30 years.
So I know
that you couldn't really consider
an untalented chef
like me as partner
But I respected you.
So I got excited without thinking.
But I've had enough of this fantasy.
Just now, Mr. Tango offered me a job.
He said he would hire me.
I'm going to accept his offer.
I see.
This is over.
Please leave!
When you ate the shrimp étuvée
It's delicious
It's so
delicious!
It reminded me
of when I first started cooking.
How happy I was just to hear
someone say it was delicious
That's why I chose you as my partner.
After eating my food,
no one has ever understood it
as perfectly as you did.
You have talent.
If you have trouble at Tango's,
please discuss it with Kyono.
It would go well with yuzu!
That's nonsense.
You really aren't good at being honest.
Hello. This is Restaurant Gaku.
Thank you for always supporting us.
Yes.
I see.
Understood. Goodbye.
From Michelin.
The stars?
They gave us two stars!
Hooray!
Let's celebrate today.
Even though we're not open yet,
one drink won't hurt!
Everyone, great job!
We didn't get three stars, but two
in two years is a great achievement.
Take pride in two stars and work hard!
Oui, Chef!
You came at the perfect time.
We just got a call from Michelin.
We got two stars.
I see. Congratulations.
Have you decided?
Yes.
Everyone, we have a new colleague.
Welcome.
What is this?
It's ten million yen.
With this
I'm paying off Mr. Kyono's debt.
-Ms. Rinko!
-If it's not enough, I'll pay more.
-What are you talking about?
-I've come to
take Mr. Kyono from this restaurant.
That's quite a joke.
Do you think this will be tolerated?
Head-hunting is common in this industry.
-It's a standard practice.
-How dare you take me lightly?
Don't underestimate me
because I'm a woman.
Just because you're paying off his debt,
do you think Mr. Kyono will
go with an unknown chef like you?
Mr. Kyono, you wouldn't be so foolish
as to return to that man, would you?
No.
I know how frustrated you were
when you had to give up being a chef.
I've always been obsessed with stars.
I believed if I worked hard enough,
I'd get a star.
But when I ate Mr. Obana's shrimp étuvée,
I felt an insurmountable
difference in skill.
And I decided to quit being a chef.
Then he said,
"We can earn the stars together."
We can earn stars together.
Let's create the best
grand maison in the world.
Together
let's create the best
grand maison in the world.
What nonsense is this?
You sound like students
opening a food stall at a festival.
Hearing those words made me want to try.
You know better than anyone
how Mr. Obana is, right?
Natsuki Obana's cooking
has the power to move people.
Honestly, like you said, Mr. Kyono,
Mr. Obana is the worst.
He's reckless, does things half-heartedly
and never listens to anyone's opinion.
But I think he's just clumsy.
A person who is rotten to the core
can't make such delicious food!
-I'm really sorry.
-Who did this?
It's all my responsibility.
Hand over the work visas
and passports of the staff.
Most of them are immigrants, right?
Have you assessed their ideologies?
What do you mean by that?
They could be planted terrorists.
Are you suspecting my staff?
There might be someone
linked to such organizations.
Say that again!
Don't act so high and mighty
with such rotten thinking!
Honestly, I don't know how it'll turn out.
But I can tell you this.
Every dish served at our restaurant
will be something you can recommend
to diners with confidence.
I promise to only make dishes
you can proudly present to diners.
You know nothing about management!
Mr. Kyono, would you start
a restaurant with me and Mr. Obana?
Mr. Kyono!
Please lend us your strength. I beg you!
Mr. Kyono, you know
what kind of person he is.
This is trespassing!
What?
You didn't go to Tango's?
You're one to talk!
You knew that leaving that dish
would bring me here.
-Crafty old man.
-Stupid old woman who came knowingly.
There's one more.
One more?
I'm not here for you.
Ms. Rinko paid off the debt.
I'm going to work for her now.
I did good, right?
You should try complimenting people.
Say it out loud.
Is this place about 40 tsubo?
What's the rent?
-500,000 yen.
-Cheap.
Isn't it too far from the station?
Ah, I see.
But rather than accessibility
A place to enjoy food away from daily life
suits our restaurant better, right?
Right, customers who come
will definitely return.
We'll offer cuisine and service
that make this possible.
What will the restaurant's name be?
Me?
We couldn't have started without you.
You should decide.
Grand Maison Tokyo.
-And the concept?
-The world's best grand maison in Tokyo!
-I guess that's fine.
-What's with that tone?
You'll really get the stars, right?
What do you mean?
You're the one who'll get the stars.
The head chef of Grand Maison Tokyo
is Rinko Hayami.
-Obana
-We can't use my name.
And I promised I'd help you get stars.
So I'll get my first star in Tokyo
Three stars.
The goal is three stars.
No way, no way
No!
Rinko Hayami's restaurant
Grand Maison Tokyo
will be the new three-star
French restaurant.
Fresh and good.
Next is the red fish?
Yes?
-I'm Kuzumi.
-You're a famous food journalist, right?
I'm preparing a feature on
restaurants opening in Tokyo next year.
I came today to introduce myself.
I look forward to working with you.
-Hello?
-This is Kuzumi.
I heard Natsuki Obana
is really opening a restaurant.
Really?
Not tired after all that?
The nut incident 3 years ago?
That was an attempted murder.
Someone deliberately put
allergic ingredients in there.
Someone will try to take him down again.
The person called a disgrace to Japan
is buying ingredients in Tokyo.
-Who is he?
-Just someone I know.
How is Mr. Kyono doing?
You're lavishly indulging
in chemical experiments.
-Where did you get that?
-We got two stars.
You're happy now that
you've gotten to where I am?
Not because of that.
I earned two stars here in Tokyo
where evaluation
is stricter than in Paris.
I look forward
to the new challenge you bring.
I'm looking forward to it too.
The next Michelin review
You're being treated like baggage?
This one dish has that much value!
I really want to open this restaurant.
Do it like your life depends on it!
I have to pick her up,
so I can't join you.
Obana will definitely aim for stars.
He'll aim for three stars to surpass me.
Let's make the best dish together!
-Yes!
-Not "Yes."