Grand Maison Tokyo (2019) s01e05 Episode Script

1
THREE YEARS AGO
PARIS, ESCOFILLE
Thank you.
It's from Michelin.
We got two stars.
Two stars again?
Two stars is plenty good.
Why are you happy about that?
Two stars.
-Do you think that's enough?
-O-Obana
-Do you think that's enough?
-Calm down, Obana!
Of course we're all upset!
The staff meal is ready.
Hachis Parmentier
with chestnuts and mushrooms.
Wow! Looks great.
Cheer up everyone! Back at it!
Come on, let's do our best!
-Are you Mr. Natsuki Obana?
-Geez
Do you know what caused the food
to be contaminated with allergens?
No, I do not.
Some believe
your staff did it intentionally.
Impossible.
There is also a rumor that
you're the culprit,
since you abandoned your restaurant
and went missing.
If it's the culprit you're looking for
it's me.
So you admit it?
It's not an admission,
but I do take full responsibility
for the dishes served at Escofille.
-That's in the past now.
-You're starting a new restaurant.
Are you worried many people
may not want to eat your dishes?
Even if some people don't,
it doesn't matter.
-Sorry, I have to be getting to work.
-You mean they don't have to eat it?
-Please wait.
-Just a few more questions.
Perhaps the perpetrator who
introduced allergens three years ago
may strike again.
It's Ms. Linda.
It must be her. She's using your name
to try and shut us down.
Good morning.
Oh, good morning.
It's fine.
She complimented the food, right?
How are you so carefree?
We'll be opening soon.
What will we do if no one comes?
-Good work.
-Chef Hirako!
This is the place Matsui went to.
TERRORIST CHEF NATSUKI OBANA
OPENS RESTAURANT IN TOKYO
Can you believe it?
Wow. I feel bad for her.
They shouldn't even think
about three stars
Natsuki Obana and Grand Maison Tokyo
are getting flamed online.
They're finished.
Do you really have the time
to care about that?
The Top Restaurants 50 are chosen
by votes from foodies
and professionals around the world.
We've been featured in a magazine,
so I'm sure they'll be visiting us.
That's exactly why we've hired
new cooks to bring our ratings up.
Kakitani has been a big help.
But we'll need more.
Mr. Nishigori! This is Tango, our chef.
Thank you.
GRAND OPENING DAY
Thank you for calling,
this is Grand Maison Tokyo.
Yes, from 7 p.m.
Yes. Oh, I understand.
The legendary three-star French restaurant
Grand Maison Tokyo.
What a glamorous debut.
-Shall we sing a song?
-No!
I'll pay you monthly if you give me
your new recipes and information.
I'm telling you to take it.
Serita!
-Yes.
-Himo peppers.
Right. Himo peppers.
You had a full house
on the first day, right?
Yes. With regular customers
from my previous restaurant,
and Mr. Kyono's acquaintances.
They canceled
as smoothly as the tide going out.
Well, who'd want to pay 20,000 yen
to eat the food of a chef
that caused an incident?
I'm so glad Ms. Moe is here.
We seem to be very like-minded.
Don't lump us together.
You're still an apprentice.
I've been here longer.
Someone came!
Welcome.
Welcome.
Only one group?
It doesn't matter. Do your best.
So arrogant.
This is all your fault you know.
Move your hands, not your mouth.
Wow.
Did you see the article?
THE OWNER AND CHEF IS RINKO HAYAMI
At your request,
I personally vouched for a loan
with the credit union
for Grand Maison Tokyo.
I believe I told you to sever ties
with that terrible restaurant in Paris
you used to work at.
Are you trying to use me?!
You're breaking up with Miyu.
-Father.
-I'm running in the next election.
I can't have
untrustworthy people around me.
It wasn't terrible.
Escofille was a fantastic restaurant.
You're not recording this, are you?
What are you saying?
You should know.
I know the manager
of your hotel quite well.
Be prepared.
-Don't talk like that.
-Very well.
Shohei?
-Pardon me.
-Shohei, wait.
Shohei, wait!
-Shohei!
-Wait, ma'am.
Out of my way.
-Shohei!
-Wait!
FOR STAFF MEALS
FOR STAFF MEALS
CONSOMMÉ
I'm sorry.
Any customers today?
Hey, Shohei.
-Come in.
-Shohei.
Here to celebrate the opening?
How many dinner guests
did you have last night?
What?
Mr. Obana and this restaurant
are being criticized because of Escofille.
Our grand opening had
two groups, four guests in total.
Only two groups at a high-end restaurant?
Don't worry about it.
Oh. Since you're here,
why don't you say hi?
Go on.
Shohei.
What are you doing here?
He's worried about you.
Don't worry about us.
You have your own restaurant.
-You're the head chef, right?
-Wait.
Want something to drink?
Oh, Ms. Ebina?
So you're planning on quitting the hotel
and working here, aren't you?
Shohei? You're quitting the hotel?
Who is that?
You're Mr. Obana, right?
It's your fault.
-Hey, Miyu.
-It's your fault things came to this.
I have no idea what you're talking about.
If you hadn't invited Shohei here,
we could have been happy.
-Stop! Don't touch me!
-Huh?
I know everything.
That you and Ms. Matsui worked
night after night making Mont Blanc.
-That's
-You say it was for work.
But you left me.
It had nothing to do with the hotel.
You did it all for this restaurant!
Just apologize, Shohei.
I get it now.
He was working on his own accord.
It has nothing to do with us.
That's not all.
The money for this restaurant.
What? Money?
-Shohei asked my father for a favor.
-Miyu, we're leaving.
To get a loan from the credit union.
Stop! Let go!
So the reason Mr. Shiose from
Josai Credit Union came to eat here
That was because of Shohei?
Did you ask him, Obana?
Of course not.
It was you.
-What?
-It's all your fault! All of it!
-If only you weren't around!
-Miyu!
-It's all your fault!
-I understand.
-It's all your fault!
-Forgive me.
-Calm down, Miyu.
-Just stop.
Is she okay?
She calmed down and took a taxi home.
-Why didn't you see her home?
-Obana.
I'm terribly sorry for the trouble.
It looks like she was angry
about the Mont Blanc.
I'm sorry.
Thank you. You've been a big help.
It's nothing.
Ms. Rinko, listen.
Remember when Mr. Eto interfered
and we weren't able to purchase
game meat under our name?
-Yes.
-We used Shohei's name to purchase it.
The venison thigh?
Thank you.
Hotel chefs sure have a lot of spare time.
Watch it.
So, Shohei. What'll you do now?
I'm planning to quit the hotel.
I'm sorry even though you introduced me.
That's fine. But what do you plan to do?
I'll go back and help out at home.
Back home? At the dumpling factory?
Yes.
Shohei.
You're really quitting French cuisine?
Yes.
What's gotten into you?
You wanted three stars, didn't you?
Then come work for us.
Oh! I agree!
-Me too!
-Me too!
-No.
-Me huh?
Mr. Obana.
We have no space
for unmotivated employees.
We'll be closed in a month
if we keep wasting food like this.
That's true, but
But this is all Natsuki Obana's fault.
What will you do?
You're really pissing me off.
If customers won't come to us,
how about we take it outside to sell?
What?
You mean like a food truck or something?
No, no, not like that.
Something better than that.
-Like a food festival?
-That!
Perfect.
We'll sell curry at a food festival.
-Curry?!
-We can use these leftovers.
Just add spice and it'll be curry.
-Nice idea.
-Serita!
Shouldn't we just order less?
Are you serious?
Not having enough ingredients
when a customer orders is much worse.
Don't you think it's better
if we find a way to get more people
to eat the food we make?
We make good food here.
We're aiming to be the best
in the world, right?
That's right. I came here
to get three stars, too.
If you don't like it I'll do it myself.
But, Shohei! You're helping me.
-What?
-You just told him no.
I said no to the restaurant.
He can help at the festival.
That's so inconsiderate.
You can't do that.
No. I'll do it.
You will?
Mr. Aizawa and Mr. Kyono have
been a big help in the past.
I'd be happy to help
this restaurant in any way.
-Excuse me.
-Welcome.
Where is the coriander?
-It's in the back over there.
-Back there?
We'd like Indian cumin
and the freshest cardamom you have.
How does Shohei know all of that?
He spent a lot of time
at the markets in Paris.
Even so,
we're aiming for three-star French.
Why do we have to make curry?
Do you think he ever feels remorse
for making people do what he says?
I do. That's why he chose curry.
Obana never served lunch at Escofille.
He says top chefs don't sell cheap dishes.
And now he's going to sell
casual food at a food festival.
He'll do anything to keep
his restaurant open.
Why doesn't he just say so?
Why not apologize and ask for help?
He's such a pain.
He really is.
Let's use a lot of coriander.
Why? Japanese people prefer
European style more than Indian.
That's not true!
We don't need it.
What are you doing?
Shohei and I will make it.
I want to help!
-We're all in this together.
-Don't buy it.
-We got this already, right?
-Yes.
Roasting bones before simmering
them brings out more flavor.
Venison loin doesn't simmer well
so I'll do it sep
Do it separately.
Yes.
VENISON SHANK
-I'll fry it up.
-Okay.
LARD, CARDAMOM, CUMIN, CORIANDER
CINNAMON, CHILI PEPPERS, BLACK PEPPER
BAY LEAF, GARLIC, GINGER,
CELERY, ONION, CARROTS
VENISON FOND
That's hot
FLOUR, CURRY POWDER, CORIANDER POWDER,
CUMIN POWDER, BUTTER
-Pour it in.
-Right.
-Thank you.
-Sure.
Okay.
European-style curry.
What a rare sight.
I've never seen Obana and Shohei
cook together like that before.
They used to work together, but Shohei
was always stuck doing menial tasks.
-Shall we taste it?
-Sure.
Ms. Rinko.
It's delicious!
You combined venison and goat's milk.
What a great idea!
I'm good at using leftovers.
Hey, everyone come try it!
Bon appétit.
So good!
This flavor for only 1,000 yen?
What a deal.
Is this going to make us any money?
-It has kind of a nostalgic taste.
-It really does.
I used to make a similar dish
for the staff at Escofille.
How is it? Do you remember?
What? Not at all.
If we make a ton of this
for the food festival,
we'll stink up the restaurant.
-We should make it at home.
-My house?
This is the kitchen layout.
-I see.
-It's pretty narrow, right?
Herb-grilled tongue steak.
Spicy fried chicken.
Excuse me, coming through.
-This looks like the real deal.
-We're here!
Excuse me, coming through.
Sorry, we're late.
What's up with this tent?
It was plain white
so I made it more stylish.
-Three-star curry will go viral.
-That's so lame.
What will you name the shop, Mr. Kyono?
Well, I want to advertise
for Grand Maison Tokyo but I guess not?
I know.
How about "Limited-Time Super-Rare Wildly
Delicious B-Grade Three-Star Curry"?
Awful.
Come on.
I'll make an official Instagram account.
Let's make a Twitter account, too.
Let's do this.
I'll serve the customers.
You make the food
and try not to show your face.
-You make me sound like a criminal.
-You were!
What'd you say?
Did you just take a picture?
Venison curry, come and get it!
-Ready Matsui? Putting it down.
-Sure.
Thank you. That'll be two thousand yen.
How about some venison curry?
-One venison and one cheese.
-Thanks.
-One venison, one cheese!
-Thank you!
Shohei sure is fired up.
Venison curry here!
He must be happy to be working
with Obana again.
Sorry, I have to go pick up Amelie.
Omiya! Take care of it.
Pardon me. Excuse me.
Yum!
Wow. This is really great!
Thank you.
-I'll post it on Instagram.
-Great! Thanks!
Now might be a good time
to restock our change.
-Want me to go?
-Would you? Thanks a lot.
Oh.
What a surprise.
I see you've opened
a school festival food stand.
Mr. Eto? Why are you here?
This event is run by a friend of mine.
Would you like to try some?
No thank you.
Look at that.
You've got these kids working hard.
Working for a restaurant
with no future isn't any fun.
But if you cook up leftovers,
you can make curry.
Good luck.
Thank you very much.
-Venison curry here!
-Come and get it!
Venison curry for sale!
-This looks great.
-Sure does.
That quiche has a great almond fragrance.
Mr. Tango! Please try some.
-I'd love to.
-Thanks.
I heard you're helping out
at Obana's place?
A little bit, I guess.
But not at the restaurant.
You'll be working there soon, I assume.
At the Grand Maison Tokyo.
No. I'm quitting the hotel
and French cuisine.
Why?
Well, come eat at Gaku sometime.
We'll celebrate your new job.
I cut it a little thicker for you.
Thanks. Looks great.
-Do you have a minute?
-What is it?
Mr. Kyono, forgive me.
We sold all that curry
but still only three groups here.
And they were all foreigners.
No Japanese customers will come
with bad reviews like that.
-Aizawa.
-You scared me.
-Do we still have celery?
-Yeah, plenty.
-We'll use it as a side dish tomorrow.
-Right.
We have to do the food festival
again tomorrow?
-I'm sore.
-Everyone.
Go home. I'll finish up here.
Mr. Aizawa, hurry on back to Amelie.
Thanks. Don't push yourself too hard,
Chef Rinko.
-I won't.
-Nice work today.
Good work today.
Are you okay?
Why don't you take a break?
You're getting up there, old lady.
You're one to talk, old man.
-Chef Rinko.
Yes?
Do you have a moment?
Omiya and Namiki
have expressed their desire to resign.
I'm sorry.
Honestly, I can't keep going like this.
Understood.
Thank you for your help.
Mr. Kyono. Their paychecks up to today,
please.
-Thank you.
-Thank you very much.
We aren't getting many customers yet,
so we'll be fine without them.
Yeah, sure.
We have no reservations
for tomorrow either.
-Do you live here, Mr. Obana?
-Don't get any weird ideas.
I let him use my garage.
He only has access
to the kitchen and toilet.
We've been trying to get him out.
I have no choice
until the restaurant is back on track.
-Shohei.
-Yes?
-Gimme a hand.
-Sure.
You better not burn it.
Right.
-Where are you going?
-I'm going to change and wash up.
Wash up in the garage?
It's good enough.
Sorry, Shohei.
He's working you too much.
It must be hard for you too, Ms. Rinko.
Working with a guy like that.
It's the worst.
Although it hurts to admit it
this is really good.
There were a lot of kids
at the festival today, right?
He decided to make a few adjustments
and cut the veggies into smaller pieces.
It's not as spicy, either.
It's so cold!
I have no respect for him as a person.
But with him,
I really believe
I can get a Michelin star.
We should be able to
carry these by ourselves.
I'll put them down here just to be safe.
-Mr. Kyono.
-Yes?
How much money is left?
What's gotten into you?
Aren't you struggling?
You don't need to worry about that.
Tell me the truth.
We'll be okay.
Grand Maison Tokyo isn't going anywhere.
I promise.
I'll protect it.
Yum.
Yesterday's curry
tastes even better as leftovers.
Because it's been stored overnight.
-Maybe not the most hygienic.
-Yeah.
I hope it sells.
Yeah.
We'll make it work, right?
Our food is delicious.
We haven't done anything wrong.
Yeah.
We're ready.
-Let's eat first.
-We already started.
-Thanks for the food.
-I bet the leftovers are even better.
-Thank you.
-Thanks.
-I'll drive.
-You've hardly slept.
Neither have you.
Sorry, no license here.
You're useless.
I'll drive. I'm still young.
Don't you say that.
You really just dug your own grave.
There's a super long line.
-Whoa. Wait.
-Two people? Here you are.
How many today?
What's going on?
THREE STARS VENISON CURRY
-Ms. Rinko! Ms. Rinko!
-Mr. Aizawa!
Can you believe this?
What is it?
Three Stars is blowing up online.
Us?
Welcome to Three Stars!
Please wait in line!
Take a look at this.
FOLLOWERS: 2,327
OFFICIAL THREE STARS
Our flavor has been noticed.
Let's hurry and get started.
Sell, sell. Sell as much as possible.
Right!
Put the stockpot in front.
-Here you are.
-Thank you!
-We'll need to restock the roux soon.
-Okay.
-We're almost completely out.
-Put this in front.
-Add more rice until we run out of meat.
-Okay.
One more venison curry.
Venison, then cheese.
We need more rice.
-Rice. Got it. Here you are.
-Thank you.
-We're almost out of rice.
-One more cheese and venison.
Shohei, we need spoons.
-Two venison curries.
-Coming up.
Thank you!
Please line up over there for Three Stars!
-How's the vol-au-vent?
-Ready.
-What?
-Help him.
I see.
The reservation at 8 p.m. for Yamaoka
has been canceled.
Got it.
Table two loved the soup.
NIKU FES
That looks good!
-The meat's ready.
-Great, thanks.
BUN, VENISON, LETTUCE,
TOMATO, ONION, MUSHROOMS, TERIYAKI SAUCE
BBQ SAUCE, SAKE, MIRIN, SUGAR, SOY SAUCE
-Okay.
-Here you are. Thanks for waiting.
Wow!
Check it out.
Would you taste this for me?
-Can I try too?
-Sure.
It feels like it's missing something.
Good morning!
Uh oh. Wake up. We have to get going.
DUMPLING FESTIVAL
-They're ready.
-Great.
Perfect.
Welcome.
MUSTARD DUMPLINGS
THREE STARS
Thanks for waiting.
I'll give you plenty of black pepper.
Here you are.
Here's your order.
The reservation for Osako at 7 p.m.
has been canceled.
Ms. Rinko, forgive me. Amelie has a fever.
-Go on home, then.
-Thanks. I'm leaving early.
Are you okay?
Yeah. I'm fine.
Have a drink.
Serita, get the loin for me.
The loin, right.
Loin.
A wine festival, even on your day off?
I'd love to cover it.
Very well.
I'm sorry for the inconvenience
caused by Ms. Linda's article.
I feel responsible.
You don't need to apologize, Ms. Kanna.
So
why did Ms. Linda put
Mr. Obana's name in the article?
Ms. Linda is
still searching for the culprit of
the allergen incident three years ago.
She thought that by
including Mr. Obana's name,
the culprit might
decide to make a move again.
Make a move?
They might come to
get in Mr. Obana's way again.
Are you saying this might
happen at my restaurant again?
Or perhaps, the opposite.
The opposite?
Perhaps they regret what they did.
Maybe if they see Mr. Obana working hard,
they'll confess their crime.
Ms. Linda will show no mercy
for the culprit.
Grand Maison Tokyo is receiving
more criticism than I thought.
We'll see if Obana can
work his way out of this.
The restaurant will close
if they don't get customers.
What will happen will happen.
More importantly, if you find
the culprit, let me know right away.
What do you plan on doing?
I'll make sure they can't survive
in the restaurant world.
What's your plan, Kanna?
-Me?
-It's you that holds the grudge, no?
Fancy seeing you here.
Thank you.
How was it?
Simply incredible.
Colorful, and surprising.
All the flavors were refined and profound.
I can tell you put as much effort
into the flavor as the presentation.
And the lamb?
Hey, can you make us some coffee?
-What would you change?
-Me?
The sauce, perhaps.
Listen, Shohei.
We're having a sous-chef test soon.
Would you like to try?
Don't be silly.
I told you, I'm done with French cuisine.
Have you forgotten, Shohei?
In Paris when you tried
to cut ties with Escofille,
you said you'd do anything
to study under Obana.
I've long wondered about that.
You were always infatuated with him.
But even when he started
a restaurant with Aizawa and Kyono,
you didn't join them
at Grand Maison Tokyo.
Why is that?
And when the incident three years ago
threatened to close his restaurant,
you decide to go help
and claimed you were
quitting French cuisine.
Shohei.
Was it you?
Did you contaminate
the food with nuts three years ago?
Shohei.
Was it you?
Did you contaminate
the food with nuts three years ago?
This isn't my recipe.
Who did it? What's in there?
Who's in charge here?
Very well.
Let's talk.
I need to ask you some questions.
What's your plan?
I'll quit the hotel.
And before I cause any trouble
for my friends
I plan on revealing
what I did three years ago.
And you think that will save
Grand Maison Tokyo?
Thanks for the meal.
Is this what you want?
You'll never work in French cuisine again
if you admit it.
You'll never work in fine dining again.
You'll be completely shut out.
Think of the times you claimed
French cuisine as king.
Are you really sure you want to lose this?
When I ate Grand Maison Tokyo's course,
I knew it had to be experienced
by more people.
That restaurant has the potential
to get three stars.
I absolutely cannot
let that restaurant fail.
-Thanks.
-Thank you.
One thousand yen please.
-I'm going to check on the others.
-Okay.
Ms. Linda will show no mercy
for the culprit.
-Thank you.
-Thank you.
-What's next?
-Thank you.
-One order of pinchos.
-Sure.
Thanks for waiting.
THREE STARS IS AT THE WINE FESTIVAL
DELICIOUS FINGER FOOD FROM THREE STARS
I ask for your cooperation.
You wouldn't want to suffer
reputational damage.
The sous-chef test is
Yes, excuse me.
How's it looking?
I think we've assembled the best.
Thank you!
Pardon me.
I'm sorry.
This shop will no longer be serving food.
What?
Hold on. You're halting sales? Why?
-We've received a complaint.
-What?
Customers were worried
about the legitimacy of this shop.
That's
I believe the infamous
Mr. Natsuki Obana is here, isn't he?
You were the ones hiding it.
Sorry folks, this shop is closed.
-What?
-Excuse me.
Don't touch that!
Obana!
Get out!
Obana!
Rinko!
Rinko!
Ms. Rinko!
Someone, call an ambulance!
Do you have a phone on you?
I just got lightheaded.
I just need a break.
I'll help.
Thank you.
You take this.
THREE STARS CLOSED FOR BEING SKETCHY
THREE STARS CRIMINAL CHEF NATSUKI OBANA
IT'S GRAND MAISON TOKYO
POISON RESTAURAN
Hey, what are you doing?
Preparing for tomorrow.
What's the point? No one will come.
We can't even go to festivals.
This is the end.
No, it's not.
Don't you think
it's pointless to keep trying
as long as you're here?
It was me.
I did it.
Three years ago.
I mixed allergens into the food.
It was me.
Don't be silly, Mr. Kyono.
Ms. Kanna.
Tell the public it was me.
I'll resign at once.
Please.
I hurt everyone. This is all my fault.
I caused you so much trouble.
What's wrong with you?
It was me.
I did it.
-It wasn't you!
-It was me!
There's still
a chance to save the restaurant.
-Please understand.
-You're wrong.
I did it!
-No, you didn't!
-It was me!
This restaurant can't afford to lose you!
Don't you know that?
-That's you!
-Obana, listen to me!
Excuse me.
You two geezers.
Can you stop with
the over-exaggerated buddy fight please?
You're not kids anymore.
And stop deciding things by yourselves.
I'm the head chef here.
Who cares about three years ago?
The source of the contamination,
finding the culprit, the reason.
Saying you punched someone,
are a terrorist, or a criminal.
Who cares what they say?
No one has to eat anything
if they don't want to.
We're making delicious food now.
The customers who eat it
are happy.
We're not doing anything wrong.
Isn't that right?
Yeah.
One day soon,
our food,
and our service
will resonate with our customers.
-Listen.
-Shohei.
Eat and go home.
-What?
-You've been very cooperative.
I'll make something.
OXTAIL, GARLIC, ONION, CARROTS, CELERY,
SHALLOTS, RED WINE, COGNAC
COW TAIL IN RED WINE WITH MUSHROOMS,
CHESTNUT AND CROUTONS
GRUYÈRE CHEESE, PARSLEY
The staff meal is ready.
Hachis Parmentier
with chestnuts and mushrooms.
Wow! Looks great.
Why are you talking like that?
Hachis Parmentier
with chestnuts and mushrooms.
Wow! Looks great.
-Mr. Obana
-Let's eat.
The recipe.
You changed it.
Yeah.
Peanut oil.
Yeah.
It was my mistake.
Mr. Obana.
The festival was so fun.
You know
I believe French cuisine
still has infinite potential.
Who knows when someone
will make something amazing?
Or when a new three-star place
will emerge?
That's the dream of us chefs.
Let's do our best!
That time,
the staff meal you made saved me.
Shohei Hirako's cooking
has the power to move people.
That rare talent is yours and yours alone.
-I'm sorry.
-Don't say a thing.
Just one thing.
You're not quitting French cuisine.
-You scared me.
-Wait. Look at this.
-Whoa.
-What?
Ms. Rinko. It's our online reservations.
-What?
-Is this us?
I just searched our name. This is crazy.
-Are we being bashed again?
-Not this time.
In the Top 50 Restaurant candidate list
Gaku.
And
Look. It's us.
-What?
-Huh?
-I want pork!
-Hey, wait!
This is the place.
-It's cute.
-This is it. Nice place.
Welcome.
We don't have a reservation.
No problem. I'll show you to your seat.
Looks like it resonated.
We did it.
It really is the staff from Three Stars!
Are children allowed here?
All are welcome.
Yay!
-Welcome.
-Welcome.
Welcome to Grand Maison Tokyo. Come in.
Just one? May I have your name, please?
-Yamamoto.
-Just a moment please.
Thank you!
-Thank you for your patronage.
-Thank you.
Good morning.
It's Kakitani.
This is just the preliminary
round for Michelin.
Unlike stars, restaurant rankings
are clearly indicated.
I know that, but I don't know
what you have up your sleeve, Mr. Eto.
This time, it'll be a competition
based solely on the restaurant's merits.
Let's make it clear who's better.
The announcement is next month.
Chef Tango. We're tough, you know.
So are we.
Shohei.
This is getting interesting.
Let's beat them.
Grand Maison Tokyo.
You'll have to make the real thing.
Let's become a world-famous restaurant.
Show them we're the best in Tokyo!
Oui, Chef!
I want to show the world
the joys of fresh fish.
Obana is at his best.
If he can keep it up.
You're not ready for this restaurant yet.
Then I quit myself!
Talent takes time to be understood.
They can't copy the dishes
we put so much thought into.
Thank you!