Grand Maison Tokyo (2019) s01e03 Episode Script

1
Three years ago at the summit
was an incident of allergic ingredients
Obana is a disgrace to Japan.
I'll make sure you earn those stars.
Sorry, but we can't give you the loan.
I'll bring a famous chef.
I'm not doing it!
You can give us some ideas.
This appetizer was made by a stubborn chef
who gave up his beliefs and listened
to an old colleague.
I trust this dish and the staff
of this restaurant.
Thank you.
See you.
MAIN DISH IN DEVELOPMEN
BEEF, WHITE WINE VINEGAR, FINES HERBES,
MIGNONETTE, EGG YOLK, CLARIFIED BUTTER
It's boring.
-The flavor of the ingredients is lost.
-You can eat it, Serita.
-Wake up!
-Ow!
You startled me.
I told you to cut it to 5mm!
I'm sorry.
You've been working him
late into the night. Serita, go home.
-What are you saying? No way!
-I'll take care of the cleanup.
-I said to cut it to 5mm!
-I'm sorry.
Listen to me.
It's good to work hard on cooking,
but it's not sustainable
if you only sleep three hours!
You can't make good food
without putting everything into it!
You'll collapse at this rate!
Let's stop for today.
If we don't make the main dish,
we can't make anything else!
That's true, but
-How about game meat?
-Game meat?
Good evening.
Ms. Kuzumi Kanna, right?
Long time no see.
So, why game meat?
Ms. Kanna told me something interesting.
The Ministry of Agriculture, Forestry and
Fisheries is promoting domestic game meat
in collaboration with Marie Claire Dining.
Marie Claire Dining is
a globally prestigious magazine, right?
If you win, the restaurant
and the dish will be featured.
It's a great opportunity!
The editor-in-chief in Paris, Linda,
has asked to select restaurants
to participate.
Would you like to participate?
-You'll do it, right?
-What?
-You'll do it, right?
-Participate?
Game meat?
I hope you'll definitely participate,
Chef Tango.
The editor-in-chief is excited
and prestigious eateries are interested.
Beau Plat, Chez Courage, Okanoisme,
and a restaurant with a female chef
will also participate.
A female chef?
Chef Rinko Hayami's Grand Maison Tokyo.
I've never heard of it.
Isn't it odd for two-star Chef Tango
to compete with an unknown restaurant?
-I'll do it.
-Chef Tango?
A chef must always take on new challenges.
Thank you.
-Hello?
-This is Kuzumi.
They accepted the offer.
To think that Tango and Obana
will go head-to-head in Tokyo.
We'll see his serious side
for the first time in a while.
Charcoal grill, fumé, low-temperature,
sous vide, confit, rôti.
Let's try everything.
Yeah. Where shall we start?
We prefer fresh meat over frozen.
We need loin, not tough tendons
from the thigh or shank.
It's hard to get right now.
What do you mean "now"?
Mr. Eto from Office Eats
is buying up all the venison loins
from skilled hunters
for the game meat contest.
Office Eats?
It's run by Eto, the owner of Gaku,
and they have several other restaurants.
Quite a shrewd operator.
Yes, his Kansai accent is fake too.
Fake?
He uses it to get close to people.
He's actually from Saitama.
Mr. Eto has extensive connections
in this industry.
He must really want to win.
So Black Cat Tango is also participating.
-I'll take this.
-What?
-You'll use frozen?
-It's better than nothing.
How is the venison loin I got for you?
It's perfect.
I'll make the best dish.
This won't do.
Frozen lacks flavor
because the moisture content changes.
How did it go?
All the famous hunters are out.
It seems Eto pulled some strings.
They hung up when they heard our name.
It's over.
The difference in ingredients is fatal.
Huh? What?
Who was it that said not to be obsessed
with premium ingredients?
That's a different matter.
-Why are you stepping on my foot?
-It's okay, Ms. Rinko.
Some people say they can make
a three-star dish for 500 yen.
Mr. Aizawa, how about this idea?
Until the restaurant opens,
you could showcase your skills
as a menu developer.
You can even leave on time
to pick up Amelie.
I've never heard of a chef
who leaves on time.
Keep your mouth shut.
I can't do it.
If I work with Obana,
I have to pour my life into cooking.
Aren't you in
the same situation, Ms. Rinko?
Yes. It's really tough.
But I can't keep dedicating
everything to cooking like this.
You can't earn three stars
without sacrificing everything.
But maybe we can!
I will protect the precious time
you have with Amelie, Mr. Aizawa.
I realized from the eggplant presseé
that Obana needs your ideas.
Don't make assumptions!
You should also know that we can make
better dishes with Aizawa.
Please, your skills are essential
for Grand Maison Tokyo.
Kamehito.
It's rare for someone
to need you this much.
I'll make Amelie's lunches and
help as much as I can, so give it a try.
Just for two months.
Aizawa.
Thank you!
But it's tough to compete
with fresh meat using frozen meat.
We need to come up with a plan.
-Do you have any ideas?
-There's a legendary ingredient hunter.
Legendary?
SHIZUOKA PREFECTURE HAMAMATSU CITY
Should I drive?
It's fine, I like driving.
It's not that, it's just dangerous.
Just trust me!
You should stop here, stop now.
Don't worry, trust me.
No, we're here, it's right there!
What?
We've passed it, stop now!
GIBIER RESTAURAN
MINEGISHI
So this is the legendary
game meat restaurant.
Oh no! We're closed today.
Is Mr. Minegishi,
the ingredient hunter, here?
Minegishi? Just a moment.
That dog didn't even look at me.
Dear, we have guests!
What do they want on my day off?
You guys first-time guests?
We are chefs.
Chefs?
We have a request. We heard
your game meat is the best in Japan.
Are you joking?!
It's the best in the world!
Sorry.
Could you supply your
world-class game meat to our restaurant?
Supply it?
There's a game meat cooking contest,
and this year, it's venison.
So we need the loin
Forget the nonsense and go away.
Is it really the best in the world?
You stay holed up in the mountains,
catching deer and boar, right?
What?
Have you tasted the best game meat
from around the world?
-Mr. Obana, what are you doing?
-Hold on.
Being proud of your cooking is important.
But an arrogant
and self-righteous chef is pitiful.
Sorry, he's out of his mind.
-Come in.
-What?
After hearing all that,
I can't just stay still.
Excuse us.
EMPLOYMENT CONTRAC
KAMEHITO AIZAWA
So you're using
Ms. Rinko's house as an office?
She lets us use it as an office since
she wants more space in the restaurant.
And Obana lives in the garage, right?
So, you're concerned about Rinko?
What are you saying?
There's no signal here, amazing.
Did you provoke him on purpose?
It's effective on stubborn
and proud craftsmen.
Thank you for waiting.
My husband's specialty.
Seared venison loin and ribs!
This is unbelievable.
How can game meat have no gamey smell?
Right?
It was delicious!
It was tremendously good.
Do you understand the value of that dish?
The ribs were seasoned simply
with coarse salt and pepper.
The lightly grilled meat used
homemade ponzu with yuzu and sudachi.
It also had a bit of dried shrimp,
enhancing the flavor of the venison.
You really brought out
the flavor of the venison.
You have good sense of taste.
Um, I'm really sorry for earlier.
It's the best game meat I've ever tasted.
-Just go away.
-Please.
How do you get rid of the gamey smell?
Why should I tell you?
Is that a trap?
Do you catch them with traps?
If it's a trap
Most people hunt with guns.
But I use these to catch them alive.
I bring the game back alive
and drain the blood here.
That's why my meat doesn't have a smell.
I do it because I believe it's respectful
to eat the meat as deliciously as we can.
We receive life from nature.
I can't give my meat to someone
who wants it for selfish reasons.
Leave!
Will you give us your meat
if we make a better dish than you?
How dare you?!
I've cooked game meat for 30 years.
You think you can beat me?
Let us try just once!
We'll make a dish
that's better than yours.
Stop fooling around and leave!
I'm sorry, we'll go!
Why?
Shohei, rethink the quiche dough.
It lacks fragrance.
It's the almonds, it's so fragrant.
You're a pastry chef,
go back to your station.
I'm just putting things on display now.
By the way, Chef Hirako,
have you seen this?
NEW RECIPES WILL BE ON HOLD
You knew Mr. Aizawa, right?
Did you hear anything?
Ow
Huh? What's going on? Wait a minute!
Let go of me.
-Mr. Kyono, there's a suspicious person!
-What's going on? Shohei!
Shohei, welcome.
Mr. Aizawa, you were here after all.
He's helping us develop the menu
until the restaurant opens.
Head chef Rinko persuaded me
with her passion.
Mr. Obana isn't the head chef?
That's right,
and Aizawa leaves right on time.
On time?
Hard to believe Obana allowed that, right?
By the way, we're participating in this.
4TH DOMESTIC GAME MEA
FRENCH CUISINE COMPETITION
Tango is participating too.
Does this mean Mr. Tango
is having a showdown with Mr. Obana?
Exciting, right?
-Not really.
-But, you know
Someone's been interfering,
making it hard to get fresh game meat.
Interfering?
-Mr. Aizawa!
-Ms. Rinko, what are you doing here?
I brought gifts for Amelie
and your mother.
Thanks. By the way,
how was the God of Game Meat?
No luck. Mr. Obana upset him a lot.
It went horribly.
Amelie.
Uncle Obana.
-Do you want to eat some?
-No, thank you.
It's a taste that adults like.
Amelie, your dad's here.
Daddy!
Amelie, come on over.
Have you been waiting long?
See you tomorrow.
Thank you, see you.
-Amelie, go rinse your mouth.
-Okay.
Thank you for
going out of your way to get this.
I'm the one who should be grateful.
Make yourselves at home.
No, we'll be leaving.
-Let's go, Mr. Obana.
-Wait, ma'am.
Don't tell me you're staying.
I won't.
What time do you wake up?
Six o'clock.
We got some venison thigh meat!
What?
How did you manage that?
Wow, amazing!
Stop!
Someone who can't handle
a knife shouldn't touch ingredients.
I'm sorry. But I've gotten a lot better.
-Zero points.
-Zero points?
I persuaded a hunter
to give us some fresh meat.
Good work, Mr. Kyono!
But I thought they wouldn't sell
if we mentioned our restaurant.
I managed to get past that.
-Thigh meat
-It was hard to get the loin.
What should we do?
The thigh is tougher than the loin.
-We might have to mince
-What a waste.
Even with the thigh,
there's a part without sinews.
If we can separate that,
we might be able to roast it.
CHARCOAL GRILL
RÔTI
CONFI
You can eat it.
-I want to eat vegetables.
-What?
I've got some more!
Please stop bringing venison.
I don't want to eat any more.
Amelie, how was lunch? Was it yummy?
It was yummy.
That's great!
LOW-TEMPERATURE COOKING
THREE MIN. COOKING, THREE MIN. RESTING
LOW-TEMPERATURE COOKING
It's as tasty as the loin
with an interesting wild flavor.
It's harder to cook,
but this meat should be fine.
-Now for the sauce and garnishes
-Let me try something.
What?
Let's make consommé
using the remaining sinew.
Consommé?
Consommé and roasted meat?
-I've never heard of that before.
-That's why it's interesting.
But won't the consommé
get cloudy with meat in it?
We won't know until we try.
This time, it's consommé hell.
It's better than just eating meat.
But is consommé really that difficult?
They sell it in powder or solid form.
Consommé is made by simmering
bones, sinews, and vegetables.
As impurities rise,
egg whites are added to absorb them.
And only the clear liquid is used.
It's simple, but you need to control
the heat and watch it constantly.
The taste changes completely
depending on the vegetables or meat.
It's a profound dish that requires
skill and knowledge.
I see.
Why do we use egg whites?
-To absorb impurities
-You use egg whites.
-Write it down.
-Okay.
-What are you doing with that?
-Just a little break.
-Passing behind.
-Sure.
Aizawa, is it okay for you
to be here in the evening?
I'll leave after finishing this.
But this means you also
do this at home, right?
It's fine. I don't bother my family.
-How's Amelie?
-She's already asleep.
No, I mean, how is she doing these days?
Now that you mention it, she's brighter
and smiles more. I wonder why?
Is that so?
For the 28th prototype,
I added sherry wine.
The color looks good.
I added tarragon for fragrance.
I see.
It's delicious, but
It doesn't complement the roasted venison.
The taste of the thigh overpowers it.
What about adding spices?
How about we handle the meat differently?
We could age it.
Aging venison is hard and finding
the optimal state takes too long.
What do you think?
You're the head chef!
Take responsibility for your dishes.
Well, that's true, but
Ms. Rinko, what's wrong?
Sorry, I need a break.
I'll take a short rest.
-Want some coffee?
-Please.
What's wrong?
For the past two weeks,
I've been watching Mr. Obana and
Mr. Aizawa and realized something.
I thought I couldn't get a star
because I didn't have talent
It was just a lack of effort.
The passion they have for cooking
Their enthusiasm is incredible.
Realizing that restaurants
that are aiming for a star go this far
I'm feeling overwhelmed.
Did you lose confidence?
No, quite the opposite.
It made me want to work harder.
Then that's a good thing.
But I'm still not keeping
the promise I made to Mr. Aizawa.
Leaving on time?
He does pick up Amelie every day.
But if he continues working afterward,
it defeats the purpose.
But that's something Aizawa chose to do.
But if I hadn't brought him here,
it wouldn't have happened.
I don't think this is the time
to be worrying about these things.
It may sound cold, but
They're working so hard
because the menu isn't finalized.
That's your responsibility
Ms. Rinko, as the head chef.
It's important to care
about your staff's family,
but what you need to focus on now
is creating better dishes.
I'm sure they're waiting for
clear directions from their chef.
Do you think I can do that?
Who knows?
I wonder.
But
One thing I can say for sure
A chef who doesn't believe in themselves
can never earn a star.
Thank you, Mr. Kyono.
You're welcome.
Alright!
Everyone, I have a suggestion.
Chef, go ahead.
How about a Périgourdine sauce?
Périgourdine
What kind of sauce is that?
It's a traditional French sauce.
A sweet and sour sauce made with vinegar
or fruit purée and pork blood.
Pork blood?
It may be an old sauce,
but the wild taste of venison thigh
would pair well with pork blood.
Unfortunately, I already tried it at home.
I tried it as grand veneur
with red currant jam.
It tasted familiar,
so it lacked freshness.
I don't really get it,
but it doesn't work?
Sorry, thinking of blood
for a wild taste was too obvious.
No, it might still work!
Consommé and blood.
Let's combine my idea with the chef's.
Can you give us some blood?
Blood?
Can we have some blood
from the deer you caught, Mr. Minegishi?
I apologize for my sous chef's
rude behavior last time.
You should bow too!
Don't you discard the blood in the drain?
-Yes.
-Then, could we have that blood?
Should I drive?
No, trust me.
Is this deer blood?
Mr. Minegishi caught the deer alive,
so the blood is fresh.
I've never worked with deer blood.
We'll need to heat treat it.
The taste is unpredictable,
so it'll be hard.
But it sounds fun.
Let's get started.
AGED VENISON LOIN, WILD MUSHROOMS, FRUITS
HAZELNUTS, REDUCED MISO, PARSLEY OIL
The flavors should be more complex.
Let's use some fermented foods,
as they're trending now.
But with such good loin,
why not let the main ingredient shine?
Mr. Tango, what are you talking about?
Our concept is surprises
and new experiences.
Our charm is in an unexpected,
complex flavor.
I'll try again.
-It seems good.
-It's delicious!
I'm really impressed.
The problem is cooking it.
The pieces from the thigh are small,
so it's hard to cook them
at a low oven temperature.
With a different oven,
we have to cook differently.
We'll need to sear the outside at low heat
and keep the inside rare
or it'll get tough.
We have to trust
Mr. Obana's instincts for this.
What? You've been cooking it too,
so you can do it.
Well, yes, but I might mess up.
True, when Chef Rinko cooked it,
it was hard inside and out.
Be quiet!
Sorry.
Should we try again?
Yes please.
The phone you're calling
cannot be reached
DAY OF WILD GAME COMPETITION
and cannot be connected.
I can't get in touch with Obana.
Where could he be on this important day?
Who's going to cook?
I'll do it.
-Serita, prepare the frying pan.
-Yes.
Mr. Aizawa,
handle the consommé and garnishes.
-Oui, Chef.
-I'll try calling again.
Hello!
Isn't today the contest?
Our chef is handling things there,
so it's fine.
That woman is the chef?
She'll be cooking well.
But this is more important to me.
Will you judge us?
Will you judge our main dish?
The judging has begun.
We have 30 minutes left.
Got it.
There are five teams.
You can give each team up to ten points.
First, the entry
from Beau Plat in Shirokanedai.
This is venison and goose
foie gras tourte with truffle sauce.
-We have five minutes.
-Shall we start? Can you cook with me?
We'll time it perfectly.
Next is the dish from the soon-to-open
Grand Maison Tokyo in Meguro.
The dish from Grand Maison Tokyo.
Honshu deer thigh rôti with consommé.
Please, enjoy.
This is a rare combination.
I've never seen a consommé this dark.
Please, enjoy.
What a pretentious dish.
It's delicious.
It's fantastic!
Delicious!
-Is this thigh meat?
-Yes.
It's quite tender.
We used the part without tendons
from the innermost thigh.
It was slowly cooked at low heat
to retain the umami.
-What's this soup?
-It's consommé.
Consommé?
We boiled the bones and tendons
with vegetables for five hours.
There's something else in it, isn't there?
Normally, you'd use egg whites to absorb
the impurities and clarify the broth.
But that makes it too refined.
So this time, we used something different.
Blood?
Yes.
Blood is a protein, like egg whites,
so it can be used for clarification.
Thanks to the blood, we created a consommé
that retains the wild flavor of game meat.
You just wanted to win the contest, right?
Why go to such lengths?
To be honest
I was reminded of something
when I ate your dish.
As chefs, we must make the most
delicious meals from the life we take.
Chefs exist for that purpose.
We're just doing what we should as chefs.
This is stupidly delicious!
Thank you.
It's really delicious!
How was it?
We did everything we could.
The cook was perfect.
Yes, it was a dish
we could confidently present.
-Thank you.
-Only five minutes left!
-Are the beets ready?
-Plenty.
-Start plating.
-Oui, Chef!
It's the climax at Gaku as well.
A loin tartare?
Raw cep mushrooms with hazelnuts.
VENISON (LOIN), KOJI, CEP
MUSHROOMS, HAZEL NUTS, BEETS, MARIGOLD
I can't even imagine how it will taste.
It must be Mr. Eto's idea.
Finally, the dish
from Gaku in Minami Aoyama.
Finely chopped venison marinated in Koji
with raw cep mushrooms and hazelnuts.
Please, enjoy.
This is quite interesting.
Delicious.
The texture is excellent.
It enhances the flavor of the game meat.
Now, we will announce the results.
The winner of the 4th Japanese Game Meat
French Cuisine Contest is
The winner of the 4th Japanese Game Meat
French Cuisine Contest is
Gaku's venison tartare!
-Yes!
-We did it!
-We did it!
-We really did it!
-Chef, we did it.
-We did it!
-Good job, everyone.
-Thank you.
Today's dish will be featured
in Marie Claire Dining.
Thank you, it's an honor.
However, the supply of fresh loin
has sharply declined.
It seems other restaurants
couldn't get good meat.
Even under those circumstances,
getting the best loin meat
shows your skill, Chef Tango.
Excuse me.
We look forward to working
with you again next time.
I'll take my leave.
Goodbye.
Why did the head judge come?
Just to say hello.
Mr. Eto, what happened?
They said the supply
of fresh loin decreased
You're behind this, right? Answer me!
I will do anything for the restaurant.
I did some lobbying to secure votes.
Isn't that natural?
Why would you do such a thing?
I believe you'll earn
three stars someday, Chef Tango.
But don't be mistaken.
The stars are attached
to the restaurant, not the chef.
Raising Gaku's status
by any means necessary
That's my job.
Shohei, I'm sorry.
I got the thigh meat in your name
It's okay, I just lent my name.
Roast venison.
And a consommé soup to go with it.
You should understand
how amazing this dish is.
Chef Hirako!
What are you doing here?
I left my phone behind.
What are you up to?
It's none of your concern.
Wow! Is this a new dish? Let me taste it!
Thank you!
Incredible! What is this?
Venison?
This consommé is so clean.
Yet it has a wild, rugged taste.
Is there something else in it?
Are you crying?
Be quiet.
I'll take the bigger cut.
Why are you so down?
Where have you been?
We lost to Gaku.
I have someone to introduce.
Mr. Minegishi!
From now on, we will be
receiving ingredients from him.
What?
I had the dish you made earlier.
It was delicious!
I've decided to supply my meat
to this restaurant.
If you want, I'll send the highest
quality mushrooms and wild herbs.
Please make the best dishes
with the life I've taken.
We'll accept with pleasure. Thank you!
-We look forward to working with you.
-I'll make sure it's delicious.
-I'm counting on you.
-Yes.
ONE MONTH LATER
The sixth dish, grilled beef stomach.
Please evaluate the taste.
Delicious, absolutely the best!
The entire ten-dish course is complete.
The menu will change depending on
the ingredients available that day.
Well, I'll be leaving now.
Thank you for everything.
You're leaving?
We only agreed on menu development
until the opening.
I hope the restaurant is a success.
Au revoir.
Obana, is that okay?
I feel relieved.
-What's tomorrow's bento?
-What's tomorrow's bento?
-Today's bento was amazing too.
-It was cute.
-Amelie, Daddy is here.
-Daddy!
-Did you wait long?
-Amelie, bye-bye!
Shall we go home?
Why are there so many bags?
Today was my last day at the restaurant.
So we won't be able to eat
Obana's bento anymore?
Bento?
Wasn't it your grandmother who made it?
It was Obana.
What?
Amelie's bento was extremely popular.
Really?
Daddy.
They all look delicious.
Yes, it was tasty.
-Be careful.
-Okay.
-Mr. Obana, are you okay?
-I'm fine.
Mr. Aizawa!
Didn't you quit?
I came to learn
how to make character bento.
But Naruto is more for boys, isn't it?
What are you talking about?
It's one of the top three anime in France.
But the series is over.
Good things are always good. Believe it!
You said the phrase!
Um I have a suggestion.
Let's officially bring
Mr. Aizawa on board.
He's essential to this restaurant
in order to earn three stars.
Yes, I agree with the head chef.
However, make sure you handle
Amelie's pick-up and drop-off.
Mr. Obana said to dedicate
your life to cooking,
but I think differently.
When everyone combines
their efforts and shares opinions,
we can create delicious dishes.
Besides, someone who can't make
their own family or colleagues happy
can't make diners happy.
Obana, what do you think?
Hmm? Our sous-chef doesn't seem confident.
Will the restaurant not function
if Mr. Aizawa leaves on time?
Are you trying to provoke me?
It's effective when dealing
with stubborn and proud craftsmen.
I'll tell you this.
A chef who doesn't believe in themselves
can never earn a star.
You're the head chef, so do as you please!
Mr. Aizawa, is that alright?
I look forward to working with everyone!
Thank you!
He's started listening to others a little.
Indeed, before,
no one complained to Obana.
It's thanks to Ms. Rinko.
I'm happy to help.
Because my life is on the line!
I can hear everything!
This might become the best team.
Ow
It's almost time.
We need to rehearse
until the opening and resolve any issues.
Hello.
Ms. Kanna.
-You came.
-Someone wanted to see you.
Who?
It's been a while.
-Who is that?
-What?
This is Madame Linda Machiko Richard.
She's the editor-in-chief
of Marie Claire Dining, right?
Yes, and Obana's ex.
What?
I came to eat
your cooking.
Welcome, Linda.
Welcome to Grand Maison Tokyo.
Suddenly, our pre-opening
has become a fateful day.
In French cuisine,
desserts play a crucial role.
How presumptuous
to not let the customers choose.
Linda places a lot of
importance on dessert.
Can you make a dessert better than this?
Don't you want to see how well
you will fare against Natsuki Obana?
If we're doing this, we have to win.
This is our competition.
It might be tough with her current skills.
Let's serve the best dishes
and the best service
with heartfelt hospitality!
-This is it!
-Chestnuts!