Grand Maison Tokyo (2019) s01e08 Episode Script

1
I'm in love with you, Ms. Rinko.
That's why I want Obana
to get out of here as soon as possible.
Kyono. You guys work together, you know.
Don't you think saying things like that
will make a mess for everyone?
We're not children.
You always do whatever you want.
For the restaurant, yes.
Like when you ran away three years ago?
Mr. Kyono.
I'll be leaving then.
Enjoy your night, you two.
Who's the child?
-I'm leaving too.
-Mr. Kyono.
I'm sorry for acting like I did.
-I
-I know, I know.
I'll see you tomorrow.
Things will be the same
as they always were.
Sorry I didn't clean up. Good night.
How nostalgic.
Hello?
Guess who?
Hello?
-You sound old.
-What?
I saw you on the internet.
The least you can do is contact me
if you're back in Japan.
I'm not that courteous.
OKURA, TOFU, MISO, GINGER
What is he doing?
Huh?
-He left?
-Yes.
He didn't come shopping.
What? No way.
He's not going to disappear
on us again is he?
He has a previous offence, you know.
There's no way he did that.
Then why? What could have happened?
It was me, I think.
I told him to hit the road.
That's only natural.
I can't believe you let him stay there.
Maybe he went to stay with a friend?
No, he's not here.
Everyone thinks
he might have run away again.
Everyone's making a fuss.
It's none of my business.
Well, call me if something happens.
Okay, bye.
-What'd he say?
-He hasn't seen him.
Maybe an old girlfriend?
-Ms. Linda!
-Hello.
Is Obana staying with you?
It's nothing!
You're Ms. Yokomizo
from Marie Claire Dining.
-Thanks for the correspondence.
-No problem.
Pretend like you're
cooking something next.
Okay.
Answer the phone, Obana.
Smile, Rinko. Smile.
Wow. Things are really taking off now.
That's what happens
when you get tenth place.
And a female chef to boot.
She's like a late blooming Cinderella.
Chef Rinko will only continue
to grow more famous
and will become
an influential chef around the world
Can I have a private interview with you
outside of Top Restaurants 50?
-I thought we'd do a special column.
-A special column?
About what?
About Chef Rinko's challenge
to receive three Michelin stars.
484 restaurants in Tokyo
have Michelin stars.
Among those, only three have female chefs.
Not one of them is a chef
of French cuisine.
I'd like to ask you what your strategy is
to receive a three Michelin star rating.
We'll talk next week.
Understood.
Hey. You look old, Nattchan!
Stop it.
It's up to you, Nattchan.
Is that my phone?
Ms. Rinko!
-Yes?
-It's a call from Mr. Obana!
Answer it.
-Hello?
-I'm going there now.
Tell Aizawa to get
started on the mussels
We're already on it. What are you doing?
Serita, you rat.
It's on speakerphone, isn't it?
Yes, sorry!
You there, Kyono?
Open a table.
I'm bringing a special friend with me.
-Get in the car, Nattchan.
-Okay.
Bye.
-Want me to drive?
-No, you're a bad driver.
-No, I got it.
-It's fine. I'm driving!
-I got it.
-Hey, wait!
-I heard a woman's voice.
-Yeah.
-Nattchan?
-Natsuki's nickname?
He said "a special friend"
so it must be important.
I know about most of his relationships,
but "Nattchan?" That's a first.
He said to leave one seat open.
Maybe he's bringing an old girlfriend?
What a pain in the ass.
Mr. Kyono, follow me please.
-You told her you loved her?
-Quiet down.
I knew something was off.
I never thought I'd be nearly fifty
and still talking to women like that.
I was so embarrassed when I woke up.
-Oh, young love.
-Young?
-So, what did she say?
-It doesn't matter.
We've got a problem.
This restaurant relies on Chef Rinko
being supported by you and Obana.
If that delicate balance is broken,
we might be toast.
This has nothing to do with work.
No matter how you look at it,
abandoning the restaurant is crazy!
-Sorry I'm late.
-Mr. Obana.
Obana, what are you doing?
At least call us.
-I just did!
-Do it faster!
This isn't like you.
-I left a message!
-Huh?
I listed off all the things we need.
-To who?
-Serita.
Who, me?
Oh, I did have a message.
Serita!
So you met an old fling?
What?
We heard them call you "Nattchan."
Oh, Nagiko?
She left because her husband
and kid were coming back.
She's married?
So your special friend is
-A grandpa?
-Nice place you got here.
-Have a seat until we open.
-Thanks.
Who's that?
He's the man who first trained me
in Japan. Suguru Ushio.
What?
He had a heart attack three years ago
but he doesn't listen to doctors
so his daughter asked me
to help persuade him.
I don't need medicine!
-Father!
-I'm just fine without it!
The last thing I want is to die
with a bloated belly full of medicine.
Say something, Nattchan!
If you don't take it, you'll die.
So it was his daughter
that called you "Nattchan."
I lived with them for a while.
She's like a sister.
Oh, that's right.
This guy has agreed to let me
stay with him for a while.
Feel better?
Nice to meet you.
I'm the chef here, Rinko Hayami.
I've known Mr. Obana for a long time.
Or he's known me, maybe.
Well, aren't you somethin'?
-Ow.
-The times have changed, gramps.
Natsuki. Show me what you guys can do.
I want to taste it myself.
Before you get three stars,
you'll have to make a dish
that can satisfy
even me.
You got it.
Thank you for waiting.
Our restaurant's menu
consists only of today's
recommended course.
Is that okay with you?
I see.
For wine,
we can recommend a pairing
that will match with your food.
How does that sound?
-None for me.
-Very well.
This is a sablé with
girolle mushrooms and dried chili peppers.
Please eat it with your hands.
This is a goat's milk bavarois.
This is a pressé
of eggplant and white liver.
The toilet's over there.
No. I'm leaving.
Was there a problem?
As I thought. That wasn't worth eating.
You did nothing
but chase tail in Paris, I bet.
You've lost it, Natsuki.
What in particular
didn't meet your tastes?
All of it. The food was awful.
You're the head of this place, right?
What's your reason for cooking?
-You amateur.
-Amateur?
The biggest problem is you.
Me?
You're the closest person
to the customers.
What are you looking at, anyway?
None of you have any idea
what you're doing.
This would make a great third-rate spot.
Our restaurant was just voted
tenth best in the world, you know.
-We're hoping for Michelin stars.
-Stars?
This fool bragged about three stars
and bailed on my restaurant,
fooled around in Paris,
and look at him now.
If you focus on stars,
you lose sight of what's important.
Please, wait.
Please watch your step.
-Welcome.
-Ms. Hayami!
-Congratulations on the ranking.
-Thank you.
Can I get a photo with you?
-Yes, of course.
-Thank you.
No one's ever left food
unfinished like this.
What did he mean by me being the worst?
Don't worry about that grumpy old man.
He probably hates anything
he doesn't make himself.
He may be crass,
but that old guy knows food.
He meant what he said.
Does that mean we really
are lacking something?
Well, tomorrow is a day off,
why don't you take me to his restaurant?
-I can watch him work.
-Go by yourself.
You live there, right? Take me.
We have customers, you two!
We're going tomorrow. Got it?
Just search for Roman-Tei in Asakusa.
Coming to Asakusa makes me
want to see a rakugo performance.
What's he doing here?
He said he wants to try, too.
He said that I was the biggest problem.
I want to know why.
He probably just realized
that you're obsessed with women.
Mr. Obana!
Our hall staff doesn't want the chef and
sous-chef to spend time together.
Why don't you two do some sightseeing
while we're here?
A town like this is a good look
for two geezers like you.
I guess having you two around
on my day off is good.
It'll prevent anything
weird from happening at the shop.
Hey, Obana.
I don't intend to bring my feelings
into the restaurant.
Unlike you and your running away.
Sorry, Ms. Rinko. I'm going home.
I'm going to think about
a strategy for the restaurant.
I have to get back to the reporters, too.
What will you do, grannie?
I'm eating.
Did you call me a grannie?
-What?
-Did you say "grannie?"
-Here we are.
-A classic western-style restaurant.
-Huh?
-Is it closed?
Still trying to fix that thing?
Clean up your stuff in the living room.
-I brought her.
-Hello.
It's the wannabe chef.
Nothing good comes from
calling people names.
I haven't ridden her in a while.
She's not making a peep.
Old, just like me.
-Come in.
-Thank you.
Two beef stews.
Coming up.
Is that the specialty?
It's the only thing anyone orders.
I can already picture what it tastes like.
That nostalgic western restaurant fla
A classic beef stew.
This kind of place is retro now.
But, you know,
people who seek out cheap, delicious food
tend to dislike high-end French.
-Water is self-serve.
-Okay.
COW TONGUE, TENDON, BACON, DRY TOMATOES
FLOUR, RED WINE, WATER
Two beef stews. Here you are.
Looks good.
This is no simple retro dish.
A complex flavor.
You can taste the chef's hard work.
Does a wannabe like you understand?
The cow tongue is perfectly tender.
And this demi-glace is great.
I taste dry tomatoes and bacon.
It's just perfect.
We might be a high-end restaurant,
but this is the real deal.
Who are you to say
that this is any less in quality
than a high-end French restaurant?
Pardon me.
How is it Natsuki? Hasn't changed, right?
Yeah.
-Welome.
-I'll take the usual.
-Me too.
-Sure.
-Did you find your wallet?
-Where do you think it was?
In the freezer.
You know, this reminds me of my old place.
Where you used to work?
Always making certain dishes
for the regulars.
Preparing à la carte dishes.
Even so, you didn't get
a single star for ten years.
It sure was fun though.
The customers were always so happy.
I never thought my own place
would be the best in Asia.
It's like a dream.
Chef Tango's food is deserving
of such a title.
It's no surprise you won.
I deserve some credit too,
for finding him.
-Pardon me.
-Here.
Thank you!
-Come here, Shohei.
-No, I'm fine.
You've been a huge help here.
Be proud of your work.
Alright, here we go. Smiles please.
Ready?
Alright. Great.
Chef Hirako?
Congratulations.
Thank you.
Obana and the Escofille staff
must be thrilled as well
to see you succeed.
But why, Chef Hirako,
did you decide to work
at Gaku and not Grand Maison Tokyo?
Well
He chose the place where
he is free to do his best work.
That's all.
That's right.
So Mr. Ushio really is a good cook.
The second I tasted it, boom.
It felt like I got punched.
But,
making food like that,
how can he call our food bad?
Either way, we can't spend too much time
worrying about one customer.
This is more important.
You need to think of
answers to Linda's interview.
And we have to think about our plan
to get stars.
Right.
Are you okay?
I'm fine.
I'll do my best.
RESTAURANT ROMANTEI
-Natsuki.
-Yeah?
Why do you care so much
about Michelin stars?
-For the ladies.
-You idiot.
Stars this, stars that.
Plenty of delicious restaurants
don't have any stars.
That's just giving up.
You sound like Tora-san.
I promised someone I'd get three stars.
That person said that
if it's new French you seek,
Michelin is the way to go.
And you want her to like you, right?
Hey, are you okay?
It happens sometimes.
I'm calling an ambulance.
He had a minor heart attack.
There are no arrhythmias at the moment.
-He's alright.
-Are you sure?
We'll watch his condition
for two or three more days.
Mr. Ushio. You've got to start
taking your medicine, okay?
Got it.
I'll be excused.
You'll need a change of clothes.
Shall I go get them?
Do you know where they are?
I'll go with you.
-Natsuki.
-Yeah?
Take over the shop for me.
What? I have my own place to run.
-It's only dinner, right?
-We have preparations to make.
The regulars are always
looking forward to my food.
Please.
No.
It's already been
a quarter of a century since you left.
No wonder the old man is losing it.
He's thinking of closing the restaurant.
My husband can't even make instant ramen.
He probably wants you to take it over.
Give me a break.
That was twenty-five years ago.
He told me to never come back.
He was worried about you that whole time.
When you got Michelin stars in Paris,
he was so happy.
"Congrats!"
"It's a celebration! Open another bottle!"
It was all downhill from there.
Three years ago?
What did he say then?
"That idiot got full of himself
and screwed it all up."
But now you're in a top restaurant, right?
Recently, when he saw that your place
won a really important award,
he was worried.
He thought you were
getting full of yourself again.
I'll take twenty of these.
-Twenty bags of white celery please.
-Understood.
-Mr. Aizawa.
-Hey.
Did Mr. Obana bail again?
He called this time.
We're doing his dirty work.
Mr. Kyono will be pissed I'm sure.
Did something happen?
Well,
Obana and Mr. Kyono
don't get along very well.
Three years ago, when Obana ran away,
Mr. Kyono had to take
care of the restaurant' s debt.
I'm sure he doesn't like
when Obana disappears.
Let's see a big smile.
-Try to loosen up.
-I'll fix her outfit.
It's like she's a star or something.
She even got an interview request
from Jonetsu Tairiku.
Think I can be in it?
484 restaurants in Tokyo
have Michelin stars.
Among those, only three have female chefs.
Not one of them is a chef
of French cuisine.
He wasn't here for prep again?
Yeah. Where did he go this time?
He's not trying to run away again is he?
I doubt it.
The liver and tripe
prep was already finished.
Who did that?
-Obana, of course.
-Oh.
Obana came here at night,
and finished prep
so we'd be fine when we opened.
Where are you?
Kyono, I'm sorry
but can you get over here?
What?
Please.
Here it is.
-Welcome.
-What are you doing?
It's not what you think.
I'm running lunch to repay him
for little me stay here.
Hey, can I order?
-Ask the hall staff.
-Me?
I'm ready to order.
-Over here.
-Sorry to keep you.
-I'll take your order.
-Beef stew, large.
-One large beef stew.
-Coming right up.
-Where are the receipts?
-Next to the register.
-Order for table three.
-Which one is table three?
Count up from the door.
Here's your beef stew.
-You can handle this alone.
-No, I can't.
-Excuse me.
-Yes?
-The food is different than usual.
-Huh?
Mine too.
-I don't like cream.
-Why are there carrots in mine?
-That's what's on the menu.
-He doesn't get it.
Mr. Ushio makes special changes
for his regulars.
I have dentures,
so he cuts everything small for me.
He makes the food special
for each customer.
Like a mother.
Forgive me. We'll fix it right up for you.
-Thanks.
-Sure.
Sorry, may I take your order once more?
Please tell me exactly how you'd like it.
Why, Chef Hirako, did you decide to work
at Gaku and not Grand Maison Tokyo?
What's up, Shohei?
I heard Mr. Obana left.
Yes, but he's back now.
He was helping another shop with lunch.
Can you believe that?
I thought he ran away again.
Mr. Kyono.
Three years ago,
I don't think Mr. Obana really ran away.
What?
Three years ago, he disappeared because
he was trying to take the blame
to protect everyone.
He's always putting the restaurant first.
He's always thinking about his coworkers.
I'm sure there's a good reason
he's at another shop.
Enough. Enough!
You don't need to worry about anything.
It's okay.
It's over.
Thank you, Shohei.
Thanks for talking to me.
I know it's hard.
Prepping so you can do lunch
again tomorrow?
He gets out of the hospital tomorrow.
I'll help until then.
In that case,
let's have him
come here again to celebrate.
Save a seat.
I know why he didn't
like his experience here.
I'll get it right next time.
Leave the food to me.
1.1 already?
Cured ham.
Do we have radish?
Nothing wrong with the cab.
The starter is turning
so the electrics must be good.
Welcome.
What will you make?
A classic beef stew?
-We'll make what we always make.
-Huh?
Then it will just end up
the same as last time.
Well, I'm not the same me as last time.
Welcome.
Today I'd like to ask you
specifically what you'd like to eat.
I also hear you were in the hospital.
How are you feeling?
It's just like you said.
-What did he order?
-Today's recommended course.
-Order in. One course menu, please.
-Oui, chef.
I'll make everything for number fourteen.
You follow.
Mr. Aizawa, what is Mr. Obana doing?
We'll see.
This is
For the old man
this is just right.
I'm sorry.
I was a fool.
It's ready.
Right.
-Here you are.
-Okay.
This is a sablé
with girolle mushrooms and string chilies.
This is a goat's milk bavarois.
This is Fleur de Sel salt.
Use as much as you like.
This is a pressé
of eggplant and white liver.
Mr. Obana.
He finished it.
This is a chilled soup made with mussels
from Mont Saint-Michel.
What is this? What is this smell?
This is a vol-au-vent
with mushrooms and surf clams.
Serita, got a minute?
Got it. He's eating it all!
-What's different?
-Hey, Obana.
The broccoli sprout side dish
could use a bit of tweaking.
Why?
He seemed to like the smell
of the sudachi in the soup,
so adding an aroma might be good.
But what?
A refreshing, citrusy herb.
Lemon balm.
Aizawa.
-Voilà.
-Thank you.
-Please enjoy.
-Chef.
Isn't it too fragrant?
The hall staff knows all.
He's closer to the customer than anyone.
-Moe, get number six.
-Oui, chef.
-Alright.
-Okay.
This is a grilled beef stomach.
Mr. Iwai, plates on table three.
Oui, chef.
Excuse me.
How was it?
Yes. This is it.
It was delicious.
Thank you very much.
Thank you very much.
Don't just polish my things.
And put them back where you got them.
You don't really care, do you?
When did you find out?
When you made the beef stew.
The flavor wasn't right.
Good guess.
My tongue is no good anymore.
The miso soup in the fridge
was thinner than water.
-A taste disorder?
-Yes. I asked him directly.
Everything he eats tastes extremely salty.
What a nightmare. Especially for a chef.
That's why he didn't like it.
So he made it all super bland?
Not only that.
Because he just got out of the hospital,
the food was made to be easily digested.
And added fragrance so that he
could at least enjoy the fragrance.
At Mr. Ushio's restaurant,
he was making beef stew
exactly the way each customer wanted.
He said it's not the food
we should look at, but the people.
Obana called me there
so I could discover it myself.
But you can't know everyone's tastes.
No, but what I need
is better communication.
Excited about our top restaurant award,
I wasn't giving the customers respect.
What'll you do about the shop?
I'm only getting more senile.
It might be time soon.
And this was my last lecture?
You told me to practice chopping.
The first time you bought me a knife,
you told me that.
No matter what you do,
your core will never change.
You told me I mustn't ever
stop thinking about the customers.
You still have it?
All I cared about was stars.
I almost forgot.
I wanted to be the best once, too.
I tried making
all kinds of different foods.
But you know,
people get old.
Our reasons for wanting to cook
change as well.
I'm happy to receive compliments from
the ten or so regulars I have now.
That may sound like I'm giving up,
but that's like a star to me.
I want to show you something.
Damn! You're still kicking?
You give up too easy.
If you ever want to make something new,
give me a call.
I'll work under you.
Don't talk like that to me, you twerp.
I've got more experience.
When I stand in that kitchen,
I can cook with my eyes closed.
Take this.
You're my best disciple.
She'll still run.
Don't close the shop.
Regular customers are waiting for you.
I won't.
If you're going to do it, do it right!
Get the three stars!
Nothing beats taking a bath at home.
This is my house, you know.
You still have all these?
Wanna read issue forty-two?
That one about the fresh butter?
-Yeah, that one's great.
-These pants are huge.
-Early morning, I gotta get to sleep.
-Huh?
-Now wait just a second.
-What?
Why are you taking the bed?
Move it!
Alright. Rock, scissors, paper!
-First to three.
-What?
Rock, scissors, paper!
Rock, scissors, paper!
-One to three?
-Two to one?
Rock, scissors, paper!
Got ya! Rock, scissors, paper!
-Go!
-Alright!
I don't think so.
Out! You have a sleeping bag.
Alright. Lights out.
-Goodnight.
-Night.
-Hey, Obana.
-Yeah?
I'm sorry.
I was wrong.
Accusing you of running away
three years ago.
Shohei came by.
He said you were covering for someone.
I was running, too.
I could only ever get two stars.
I was sick of everyone's judgement.
I couldn't enjoy cooking.
I forgot why I even started
cooking in the first place.
To escape that,
I ran away.
Then you're just like me.
All I cared about was
making the shop famous.
Then we don't want our chef
to make the same mistake.
Yeah.
We'll be okay.
As long as you and I do our best.
Good morning.
-Where's Chef Rinko?
-This way.
Follow me.
Hurry up. Get out there.
Once again,
as a female French cuisine chef in Tokyo,
what is your strategy
for getting a Michelin star?
Grand Maison Tokyo will not
be making any special strategies
for getting Michelin stars.
We will continue to change
our course menu,
but not for Michelin.
For our customers.
As usual,
we plan to give
each and every one of our customers
the greatest food
and the greatest service.
Isn't that obvious?
Continuing to do the obvious
can be very difficult.
My staff taught me something.
As a restaurant gets famous, many want to
raise prices and use nice ingredients.
To earn stars, you have to
incorporate a trendy Nordic style
and have waiters wear bowties.
Some replace all their cutlery
with fine silver wear.
But that's not the point.
We must not be swayed by that.
And instead, face our customers one by one
and serve them delicious food.
The world's best chefs
toil away at strategies for
receiving Michelin stars.
Pardon me, but do you think
your pretty words will get you a star?
Three stars.
We're going for three stars.
Grand Maison Tokyo will continue
to strive to satisfy our customers
and be the next
three-star French restaurant.
They've taken a liking to you.
I think I know who did it.
The culprit is Shohei Hirako.
Natsuki Obana is simply covering for him.
Is that so?
So that means I selected
the restaurant where the culprit works
and the restaurant where
his accomplice works
to be in the top ten restaurants.
Three stars.
We're going for three stars.
Ouch! It's hot.
Be careful.
Three stars, huh?
How dare they mock me!
I'll wipe Grand Maison Tokyo off the map.
Shohei Hirako, too.
Are you okay?
If you don't like us, you're free
to get all the revenge you like.
I don't want to point fingers either.
There's something we must do first.
We'll renew the course menu.
We'll make courses to go with wine.
It's all for the customers.
I've got something to ask you, Mr. Hirako.
I won't allow you to walk out on me.
You can't escape.
I don't want to ruin
everyone's dreams again.
I'll only say it once.
Come work at the Grand Maison.