Grand Maison Tokyo (2019) s01e09 Episode Script
Episode 9
1
I think I know who did it.
The culprit is Shohei Hirako.
Natsuki Obana is simply covering for him.
Three stars.
We're going for three stars!
I'll wipe Grand Maison Tokyo off the map.
Shohei Hirako, too.
Why are you still
coming over for breakfast?
-What? Well
-Huh?
His kitchen is too shabby.
Even so, why my house?
Either way,
we always stop by here for morning prep.
It's easier for the three of us
to talk about the restaurant.
That's right. A breakfast meeting.
Let's eat.
I spoke with Kanna earlier.
She asked if she could quit
by the end of the month.
What?
I see. I wish she could stay with us.
-You can't have everything.
-Why not?
After all, we hired her
to work temporarily
while she studied to be a food writer.
It's written here.
Studying?
Yeah. I have to give that back.
FATHER: SOJIRO KUZUMI
I don't have much time left,
but I'll do my best until the very end.
Thank you very much.
-Kanna!
-Thank you.
Ms. Kanna, come visit us any time.
-Okay.
-One more thing.
With the upcoming Michelin review,
Chef Rinko will talk about our strategy.
-Right.
-Ouch!
Leading up to the Michelin review,
I've decided it will be business as usual.
We will only continue
to do what we do best,
which is making our customers happy.
To be able to do that,
we'll renew the course menu.
Does that mean all new menu items?
No, the bavarois
and the meringue ice cream
can be made at any season.
They're both customer favorites,
so we'll leave them as is.
We change everything else.
-Seriously?
-Everything?
Take a look at this.
Amuse-bouche, four appetizers,
fish, main course.
Including dessert,
a total of eight dishes.
We have one month
to complete it before the Michelin review.
All of that in one month?
True, it did take over three months
leading up to the opening,
but we're all much more adept now.
We have Mr. Aizawa working full-time now,
and Moe is here too.
You're ready, aren't you, Serita?
-Listen up.
-Yes!
If you don't give it your all,
you'll never make good food.
You sound like Natsuki Obana.
-Let's try to enjoy it. Right, Chef Rinko?
-Right.
Let's get ready to open.
-Right!
-There's one more thing.
There's one more thing I want to change.
-What?
-What?
The wine.
Wine? We'll change pairings with the menu.
We'll change it more.
What do you mean?
If we're using Japanese ingredients,
shouldn't we use Japanese wine?
Japanese wine.
Mr. Kyono, you're a sommelier,
what do you think?
Because I studied in Paris,
I only know about European wine.
I'll need to study more.
-How about you, Ms. Kanna?
-Me?
That's right!
Kanna is a certified sommelier, too.
-That's right!
-Yes, but, I couldn't
What's wrong?
Were you all talk?
Just passing the time here to study?
-Mr. Obana.
-She was not passing time.
Kanna has been doing a great job here.
Her wine choices are perfect.
I've been watching her.
That's why I'm saying this.
What do you say? Show us what you've got.
Alright. I know many wineries in Japan.
I'll gather some of my favorites.
Will you taste them for me?
That'd be great.
In that case,
because Ms. Kanna is leaving,
why don't we have
a big party on our next day off?
Great idea! I'll help.
Good food isn't complete
without good wine.
I'm counting on you.
Let's do it!
I recommended Escofille
to the French government for Obana.
I went through hell after the incident.
Even further,
while knowing who the culprit is,
Obana disappeared without a word.
How do you plan on
bringing down Grand Maison Tokyo?
As long as you're there,
we can make it happen.
MAITAKE MUSHROOMS
KONBU BROTH, PINE LEAVES, MISO, WATER
I still want more of the maitake's umami.
It's still a bit bland.
-How about we let it age?
-Good idea.
Let's try smoking it with wood
and marinating it in koji oil.
We'll test different sides and make
the perfect maitake recipe.
-Right.
-Our ingredients are the best.
And your skills are unmatched, Chef Tango.
To elevate our rating from
two stars to three, we'll need
-Creativity.
-I know that.
Could you not butt in?
Could I have a minute, Mr. Eto?
What is it? I'm busy.
-It's the French embassy.
-The embassy?
They want to talk to Mr. Hirako.
I'm Gaku's owner, Eto.
Sorry to bother you at this busy time.
Where's Mr. Hirako?
There he is.
You can't just walk into our kitchen.
What business do you have with Mr. Hirako?
Three years ago, at a lunch meeting
between French and Japanese leaders,
allergens were mixed into the food,
and the Prime Minister, Mr. Deschamps,
fell into a critical condition.
Yes. The incident caused
by the foolish chef Obana.
About that, I've got something to ask you,
Mr. Hirako.
He was indeed at the restaurant,
but he has nothing to do with it.
Right, Shohei?
-That's right.
-I've received some new information.
That the culprit
who mixed allergens into the food
was none other than Shohei Hirako.
May I have a minute of your time?
What proof do you have?
Testimony from a powerful person.
-Who?
-I'm not at liberty to say.
Absurd.
Chef Tango!
You don't even have proof,
yet you come here
with accusations about my staff?
We're busy here.
We need him here.
Please.
Leave at once.
Very well. We'll be back.
May I speak with you, Mr. Tango?
You too, Mr. Hirako.
What was that about?
It's all lies. Don't you
I'm asking Mr. Hirako.
You're not the culprit, are you?
I'm not.
Very well.
However, if this becomes a bigger problem,
I'll deal with it as necessary.
The Michelin reviews are soon.
Don't go causing any trouble.
Don't say a word if you
want to keep your job.
It'll come back to hurt you.
I won't allow you to walk out on me.
I understand.
But
Why is your name coming out now?
WINE TASTING
Good job with the appetizers, young team.
We stayed up all night with Ms. Moe.
These guys helped, too.
-Yes.
-We sure did.
I borrowed their youthful energy.
They did it for Kanna.
Friendship and adolescence.
This old man is happy.
Thank you so much.
With all this delicious food,
the wine will taste even better.
No problem.
Please, pardon me.
Is Moe okay? She looks kind of sick.
Really? Mr. Aizawa?
-Yes?
-I've got a wine for you.
-Great.
-I'll show you.
Wow. This is great.
-I love this one, too.
-What's different?
Wine is an important part of the menu.
A restaurant's pairings
can make the food better
or ruin the experience.
That's why it's important.
To a chef, a good wine
is a wine that inspires
new ideas with one sip.
I want to make something
that pairs with this.
-Where'd you find it?
-It's called "Breeze" by Sato Winery.
It has a fresh tanginess
and subtle sweetness
with a light and pleasant flavor.
Around 2000 yen a bottle,
it's a great deal.
-Only 2000 yen?
-For this?
-It's decided.
-I want to make a hors d'oeuvre for this.
An hors d'oeuvre that pairs with wine?
Isn't it the opposite?
With a fine wine like this,
the idea of making courses to go with wine
is a new angle we should try.
Wine as the main event. I like it!
Let's try.
The tanginess might go well
with the bavarois.
Maybe it'd be best as a second or third
drink after the amuse-bouche.
An hors d'oeuvre to replace the eggplant.
I want to pair it with local ingredients
from where the wine was made.
Thank you for your contribution,
Ms. Kanna.
It's nothing.
I'll give you their contact info.
Ms. Moe! Moe!
-Ms. Moe!
-Are you okay?
-She just fell down!
-Call an ambulance.
I'm on it.
-Lay her down.
-She's been cut. First aid kit!
Sorry!
-Here!
-Use this.
We need an ambulance.
-Here.
-I brought it.
-Antibiotics.
-Here.
-Hello?
-It's Kuzumi.
What is it? Do you have info?
A staff member has fainted.
It's norovirus.
Oh dear. A fatal blow
to a popular restaurant.
-You're not taking care of yourself.
-Mr. Obana.
I'm sorry to cause you trouble.
It's okay. Just rest.
It's norovirus. Don't go near her!
I'm going back.
Based on the doctor's assessment,
it won't be reported unless further
spread of infection is observed.
It won't have much
effect on their reputation.
Even if they cover it up,
we can leak it later.
This should help you get your revenge.
Who were you talking to?
It was about my food writer job.
-Sorry, bad timing.
-It's okay.
This must be tough,
just before changing jobs.
Right
-How's Moe?
-Well
She should be out in a few days.
I'm happy to hear that.
So are we.
I'll go pay her a visit.
Sure.
RAW OYSTER
FOR INSPECTION
Mr. Hirako. A customer is calling you.
-Me?
-Yes.
They're in the waiting room.
Be careful.
They might be here to investigate.
Right.
I'm sorry I didn't call.
Father was trying to stop me.
I thought you went to Grand Maison Tokyo.
-I see.
-Gaku is incredible.
It's hard to get a reservation here.
It took time to finally
eat one of your meals.
It was so delicious.
Shohei.
Can we get back together?
As long as you're not
at Grand Maison Tokyo,
my father should be pleased, too.
Think it through.
I will.
No one else is infected as of now.
-The problem is the customers.
-Customers?
Norovirus takes a day or two to incubate.
The customers who ate Moe's food
might get infected. Here's the list.
-134 customers.
-What do we do if someone gets sick?
It'd be bad.
If someone gets food poisoning,
and the health department finds out,
we'll be in big trouble.
We could be shut down.
It wouldn't be easy
to come back from that.
This is no joke.
It could be a problem
with our ingredients.
Wait. The ingredients?
-Could it have been those raw oysters?
-Yeah.
Come to think of it,
Ms. Moe was tasting them the night before.
Who bought those?
Ms. Kanna brought them in.
These look great! I love oysters!
-Want to try?
-I can't eat oysters.
Go ahead, Ms. Moe.
I'll try the biggest one.
Let's serve these raw.
-You think so?
-They look great!
So that's what did it.
I knew it was Kanna.
What do you mean?
She's been acting weird.
Weird?
At the hospital,
she was on the phone
talking about Moe fainting.
I asked her what it was about,
and she lied, saying it was for work.
But why?
When Moe collapsed and we were in a panic,
a small, strange vial of liquid
fell out of her purse.
A vial?
What was in it?
I don't know.
But she was in a hurry to pick it up.
Like she didn't want anyone to see.
Wait a minute. You're saying
Ms. Kanna put something in the oysters
and made Ms. Moe eat them?
-She wouldn't do that.
-That's right.
You can't just walk around with norovirus.
No. By ruining the raw oysters,
she may have been planning
to give someone food poisoning.
-Aizawa.
-I don't want to point fingers either.
But it's our responsibility
to serve safe food.
We can't turn a blind eye to risk.
We need to think it through.
How could she?
I'll ask her directly tomorrow.
-I'll search her things.
-Serita.
We still don't have proof. Don't do that.
You never know.
If it really was Ms. Kanna,
why would she do that?
Guessing is a waste of time.
We don't have time to talk like that.
Before we worry about this,
isn't there something
we must do first?
TEMPORARILY CLOSED
What happened?
We discussed things
and are having a health inspection.
You called them yourselves?
Our reputation is at stake,
but we wouldn't want customers
to get sick because of our restaurant.
We want a thorough investigation.
RAW OYSTER
This is the last one.
Great, thank you.
We'll test it over there.
Can you help us, Ms. Kanna?
We've been scrubbing this place
down since morning.
Sure.
Where's Mr. Kyono?
What?
He's meeting with our recent customers.
-What?
-We're explaining everything.
To make sure no one was affected.
We're sorry for worrying you.
-Thanks for your time.
-Thank you.
We'll let you know as soon
as we find out more.
As soon as it's deemed safe,
we'll be reopening Grand Maison Tokyo.
Most people would hide it.
Why are you spreading the information?
-It was Obana's idea.
-Serita.
-Yeah?
-Grab the spray.
-Sure.
-Have you done this yet?
Not yet.
You know,
he caused that incident three year ago,
so he's probably doing
everything he can to help.
Don't you think?
We're very thorough
with our sanitation here,
but you never know
when something will go wrong.
Food is beautiful and delicious,
but it can be dangerous.
And also,
if someone were to
purposely taint our food,
there'd be no way to prevent it.
-Thanks.
-Sure.
Leave it here.
Hey, Ms. Kanna.
We've closed the shop until
we're sure it's safe.
I'd like you to take me somewhere.
How about it?
Good morning.
Morning.
You're meeting Ms. Kanna today, right?
Yeah.
Just be careful, okay?
I might be killed.
I don't think you'll be killed.
Wow! Do you mind?
Amazing!
Thank you.
You're praying?
I haven't seen Mt. Fuji
up close in so long.
I'll take a landscape one.
Right. You've been in Paris.
It really is amazing.
-What's wrong?
-Nothing.
What a beautiful day!
This is the sunniest spot in Japan.
And it doesn't rain often.
The perfect soil for grape cultivation.
Yes. It's drainage is good, too.
-Is it good?
-What is it?
Grapes are usually grown on hedges,
but for that wine,
they grow them like this.
Using beds raised about
sixty centimeters above the ground,
they're grown with the high ridge method.
This controls the amount
of water that reaches the roots,
and stresses the grapevines.
That's what gives them
their color and ripeness,
and makes them sweet.
The grapes made here
are up to twenty percent sweeter.
Many wineries in Japan
purchase grapes from other farms.
This is true for many places.
But here, they have their own crops
and make everything from scratch.
They harvest them when they're just right
to make the perfect wine.
I see.
These are still fermenting.
And this is the temperature?
About 22 degrees.
Japanese wine will continue to grow
and establish its position in the world.
I would love to be a part of that.
I have a long way to go, of course.
What is it?
Me? You just sound so happy.
If only you were the same at work.
Could we have a tasting of this?
Sure.
-Thank you.
-Here.
It's delicious.
-This is the one.
-I'm so glad.
-Oh.
-What?
You didn't drink, right? Can you drive?
Thank you.
-That was the plan.
-The plan?
Of course.
We've got some winter flavors.
We stopped at the market, too.
What'd you get?
This soft roe is amazing!
It's so sweet and rich.
-You're all back?
-Welcome back.
I met with every customer that might
have had contact with Moe.
How'd it go?
Everyone was fine.
Thank goodness.
They were all very pleased
to receive thorough care from us.
That's a great way to build trust
with our customers.
-And the health department?
-They're still checking our ingredients.
Serita, can you get me some water?
Sure.
For now,
let's be glad the customers are okay.
Now we can concentrate
on making the new menu.
And also,
an hors d'oeuvre for this wine.
We'll have it ready
before you leave so you can try it too.
Thank you.
I'll start with this
artichoke and soft roe
and make a vichyssoise.
-What's wrong?
-Well, we don't have much time.
Shouldn't we split up our roles?
I'll come up with my own dish.
-How about you, grannie?
-Well, I
The chef should focus on the big picture,
not focus on just one dish.
I'll work on the hors d'oeuvre myself.
I'm going to change.
ARTICHOKE
BLUE CRAB
SOFT ROE
DILL, OSEILLE, CHERVIL
MILK, CREAM, MEIKEI POTATO
LEMON, LEEK, FONDS BLANC
The wine is the main event.
-Rinko, could you check the sauce for me?
-Sure.
They contacted
the health department themselves?
They talked to their customers
and checked for further infection.
They seem to have avoided any problem.
Then try again.
How about Shohei Hirako?
Leave him to me.
Thank you for meeting me here today.
What is it? Why me?
There's something I'd like to ask you.
It was you, right?
You're responsible
for the allergen incident.
Why would you think that?
A little bird told me.
They overheard you and Mr. Kyono.
Three years ago, he disappeared because
he was trying to take the blame
to protect everyone.
You can't escape.
This will be a problem for Gaku, too.
And also Natsuki Obana
at Grand Maison Tokyo.
You don't need to threaten me.
I'm not escaping anything.
I am the culprit.
Three years ago, I made a mistake
on the urchin hors d'oeuvre,
and put peanut oil in it.
Escofille was an incredible place.
However,
it closed because of me.
I don't want to ruin
everyone's dreams again.
Please leave
Grand Maison Tokyo out of this.
Please.
We're finished.
It's you that holds the grudge, no?
This should help you get your revenge.
Oh.
What's up, Shohei?
I told Linda from Marie Claire Dining
that I'm the culprit from three years ago.
-Why?
-A few days ago
I told you that Mr. Obana
was protecting me.
Linda heard about that.
What?
I'm sorry to blame your staff,
but I think there
may be a spy at your restaurant.
Please be careful.
Got it. Thank you.
Are you alright, Shohei?
I'm fine, thanks.
It's your restaurant
you should worry about.
I have to go back to work.
KANNA KUZUMI
Soujiro?
Ms. Kanna!
I'm sorry.
I didn't realize until now.
What is it?
Three years ago,
Obana and I met with your father.
Mr. Sojiro Kuzumi, who was secretary
at the Ministry of Foreign Affairs,
was responsible for selecting the location
for the Japan-France summit, right?
After what happened,
I hear that the responsibility fell
with the Ministry of Foreign Affairs.
I hear he was hospitalized from stress,
and that he was later assigned
to a remote area.
My mother and father
are enduring a long, cold winter.
We are truly sorry
for the trouble we caused
due to our grave mistake.
Why didn't you say something, Ms. Kanna?
And also,
why did you want to work
at a shop like this
with all the Escofille members?
It was so you could get revenge.
So it was you who gave Ms. Moe
the norovirus.
That's right. It was me.
This shop, all the Escofille members,
I want to crush them all!
-How dare you!
-Don't you see?
It would all be fine
if I said it was an accident.
Just like Escofille.
You don't know how it feels.
For me, and my parents, too.
It was fun working here
and tricking you all.
But this is the end.
Goodbye.
Ms. Kanna.
The sample dish is ready. Give it a try.
Who'd want your food?
It's to pair with the wine you chose.
At least take some responsibility.
COD ROE, COURT BOUILLON, SALT,
SNOW CRAB, OLIVE OIL, FENNEL, MIZUNA
ARTICHOKE, EGGPLANT,
LIME ZEST, CHERVIL, DILL
The flavor of the roe is overpowering.
It ruins the wine.
How should I fix it?
A sommelier like you should have an idea.
Make the hors d'oeuvre warmer
with a chilled wine.
If you add something fragrant
and add to the bitterness,
it will draw out
the sweetness of the wine.
I see.
The temperature.
Most chefs see food as the main act
and wine as secondary.
But more respect
must be paid to delicious wine.
Wine is cuisine, too.
Wine as the main act.
That's exactly
what Mr. Obana is trying to do.
Obana's been doing that for a while.
Making wine the main event.
I know. I know that.
Made in a new barrel,
the 2006 vintage of Bon Ange
was paired with a dish
of seafood and Comté cheese.
With asparagus from the Jura region,
the richness of the cheese
highlighted the floral aromas and depth
of the Bon Ange wine.
When I ate that dish,
I was truly moved.
I knew the chef
wasn't serving wine
to compliment the food,
but making food to compliment the wine.
When I realized that such a chef existed,
I was truly moved.
That's why,
before the Japan-France summit,
when my father asked about the restaurant,
I answered with confidence.
I told him that Escofille
was an incredible restaurant.
Actually, we've just gotten the results
from the ingredients we had checked
by the health department.
The oysters you brought in
as well as our ingredients,
were all completely free of norovirus.
-What?
-How?
How could that be?
I think that Moe just happened to
get infected from someone.
Jeez.
Therefore,
that means for Grand Maison Tokyo,
and for Ms. Kanna,
there was no fault. In other words,
we can open again starting tomorrow.
-Um
-Serita.
I'm sorry for doubting you.
We're so sorry.
But why did you lie about doing it?
It wasn't a lie.
I was going to put it in my own food
to ruin this restaurant.
I thought if Natsuki Obana's shop
caused another incident
But you couldn't do it?
Who'd want to do something like that
to such a delicious dish?
Ms. Kanna.
You love food as much as I do.
You did your best for this restaurant.
You worked to make our customers happy.
And it's not only me who knows that.
Everyone here does.
We'll change the other menu items, too.
I want you to find
a pairing for all of them.
-What?
-Ms. Kanna.
I want you to be our official sommelier.
I think that's a great suggestion.
As an apology for doubting you,
I promise to create a dish
that will produce an amazing pairing.
We'd like to ask for your help, too.
-Thank you!
-But
I hated all of you.
Mr. Obana and the Escofille team.
What do you think, Mr. Obana?
If you don't like us, you're free
to get all the revenge you like.
But if we really want to get three stars,
we're going to need a sommelier like you.
Let's work together.
Okay.
-Mr. Kyono.
-Yes?
Get our best wine.
This calls for a celebration.
-Let's make some appetizers.
-She likes cheese, right?
Yes, she loves it.
Speaking of,
it was a test dish, but no one
talks bad about my dishes like that.
I feel awful.
Doubting our friend like that.
-You knew all along, didn't you?
-What?
That Ms. Kanna hated us.
You knew it when you saw
her father's name on her resume.
So you doubted her before we did?
Why did you ask her to get us a wine
when she said she would quit?
It's hot.
He wanted to test her to see
if she really knew wine.
Your barometer
only picks up food and flavor.
Ms. Rinko. This guy here
is a real life, in-the-flesh food fanatic.
The reason I asked her to find a wine
is because Kyono doesn't know
anything about Japanese wine.
That's it.
I knew you'd say that.
How about some rice porridge?
-Let's do that.
-Sure.
-I'll help.
-Thanks.
-Don't move.
-Be careful.
It's hot.
There's someone I'm worried about.
What?
Shohei spilled the beans to Linda.
He told her he's the culprit.
Meeting you,
I thought Tokyo Tower would
remind you of the Eiffel Tower.
It's not like you to contact me.
Do you really want to save Shohei?
I'll be writing a column in
Marie Claire Dining.
An exposé on
the Escofille contamination incident.
Since when did it become
a tabloid magazine?
The gourmet world will know
that Shohei Hirako is the culprit.
It was me.
Three years ago, I made a mistake
on the urchin hors d'oeuvre.
I've allowed them
to search Shohei's locker.
He may have connections to bad people.
AGED MAITAKE, DRIED SAKURA SALT,
KONBU BROTH, PINE LEAVES, MISO, WATER
Mr. Hirako.
You're coming with us.
We'd like to have a word with you.
-Okay.
-Go ahead.
He'll never return to the top again.
And if I pick him up?
I'll make sure
you never receive a single star.
Ms. Rinko won't get her star present.
Damn it.
Shohei.
Your cooking
is incredible.
Thank you for having me.
Thank you for everything.
You fool.
Thank you.
Mr. Obana?
I'll only say it once.
Shohei.
Come work at the Grand Maison.
PENULTIMATE EPISODE
-Michelin is coming.
-The battle begins.
Show her your abilities as a cook.
There's nothing else I can do!
Why are you leaving it behind?
This is no simple threat.
You will not receive three stars.
I'll crush him with everything I can.
Are you trying to ruin his life?
I don't care about Linda or her pressure.
We'll do anything for the restaurant.
I'm fully invested
in the chef named Natsuki Obana.
With all our strengths combined,
we will get three stars
I think I know who did it.
The culprit is Shohei Hirako.
Natsuki Obana is simply covering for him.
Three stars.
We're going for three stars!
I'll wipe Grand Maison Tokyo off the map.
Shohei Hirako, too.
Why are you still
coming over for breakfast?
-What? Well
-Huh?
His kitchen is too shabby.
Even so, why my house?
Either way,
we always stop by here for morning prep.
It's easier for the three of us
to talk about the restaurant.
That's right. A breakfast meeting.
Let's eat.
I spoke with Kanna earlier.
She asked if she could quit
by the end of the month.
What?
I see. I wish she could stay with us.
-You can't have everything.
-Why not?
After all, we hired her
to work temporarily
while she studied to be a food writer.
It's written here.
Studying?
Yeah. I have to give that back.
FATHER: SOJIRO KUZUMI
I don't have much time left,
but I'll do my best until the very end.
Thank you very much.
-Kanna!
-Thank you.
Ms. Kanna, come visit us any time.
-Okay.
-One more thing.
With the upcoming Michelin review,
Chef Rinko will talk about our strategy.
-Right.
-Ouch!
Leading up to the Michelin review,
I've decided it will be business as usual.
We will only continue
to do what we do best,
which is making our customers happy.
To be able to do that,
we'll renew the course menu.
Does that mean all new menu items?
No, the bavarois
and the meringue ice cream
can be made at any season.
They're both customer favorites,
so we'll leave them as is.
We change everything else.
-Seriously?
-Everything?
Take a look at this.
Amuse-bouche, four appetizers,
fish, main course.
Including dessert,
a total of eight dishes.
We have one month
to complete it before the Michelin review.
All of that in one month?
True, it did take over three months
leading up to the opening,
but we're all much more adept now.
We have Mr. Aizawa working full-time now,
and Moe is here too.
You're ready, aren't you, Serita?
-Listen up.
-Yes!
If you don't give it your all,
you'll never make good food.
You sound like Natsuki Obana.
-Let's try to enjoy it. Right, Chef Rinko?
-Right.
Let's get ready to open.
-Right!
-There's one more thing.
There's one more thing I want to change.
-What?
-What?
The wine.
Wine? We'll change pairings with the menu.
We'll change it more.
What do you mean?
If we're using Japanese ingredients,
shouldn't we use Japanese wine?
Japanese wine.
Mr. Kyono, you're a sommelier,
what do you think?
Because I studied in Paris,
I only know about European wine.
I'll need to study more.
-How about you, Ms. Kanna?
-Me?
That's right!
Kanna is a certified sommelier, too.
-That's right!
-Yes, but, I couldn't
What's wrong?
Were you all talk?
Just passing the time here to study?
-Mr. Obana.
-She was not passing time.
Kanna has been doing a great job here.
Her wine choices are perfect.
I've been watching her.
That's why I'm saying this.
What do you say? Show us what you've got.
Alright. I know many wineries in Japan.
I'll gather some of my favorites.
Will you taste them for me?
That'd be great.
In that case,
because Ms. Kanna is leaving,
why don't we have
a big party on our next day off?
Great idea! I'll help.
Good food isn't complete
without good wine.
I'm counting on you.
Let's do it!
I recommended Escofille
to the French government for Obana.
I went through hell after the incident.
Even further,
while knowing who the culprit is,
Obana disappeared without a word.
How do you plan on
bringing down Grand Maison Tokyo?
As long as you're there,
we can make it happen.
MAITAKE MUSHROOMS
KONBU BROTH, PINE LEAVES, MISO, WATER
I still want more of the maitake's umami.
It's still a bit bland.
-How about we let it age?
-Good idea.
Let's try smoking it with wood
and marinating it in koji oil.
We'll test different sides and make
the perfect maitake recipe.
-Right.
-Our ingredients are the best.
And your skills are unmatched, Chef Tango.
To elevate our rating from
two stars to three, we'll need
-Creativity.
-I know that.
Could you not butt in?
Could I have a minute, Mr. Eto?
What is it? I'm busy.
-It's the French embassy.
-The embassy?
They want to talk to Mr. Hirako.
I'm Gaku's owner, Eto.
Sorry to bother you at this busy time.
Where's Mr. Hirako?
There he is.
You can't just walk into our kitchen.
What business do you have with Mr. Hirako?
Three years ago, at a lunch meeting
between French and Japanese leaders,
allergens were mixed into the food,
and the Prime Minister, Mr. Deschamps,
fell into a critical condition.
Yes. The incident caused
by the foolish chef Obana.
About that, I've got something to ask you,
Mr. Hirako.
He was indeed at the restaurant,
but he has nothing to do with it.
Right, Shohei?
-That's right.
-I've received some new information.
That the culprit
who mixed allergens into the food
was none other than Shohei Hirako.
May I have a minute of your time?
What proof do you have?
Testimony from a powerful person.
-Who?
-I'm not at liberty to say.
Absurd.
Chef Tango!
You don't even have proof,
yet you come here
with accusations about my staff?
We're busy here.
We need him here.
Please.
Leave at once.
Very well. We'll be back.
May I speak with you, Mr. Tango?
You too, Mr. Hirako.
What was that about?
It's all lies. Don't you
I'm asking Mr. Hirako.
You're not the culprit, are you?
I'm not.
Very well.
However, if this becomes a bigger problem,
I'll deal with it as necessary.
The Michelin reviews are soon.
Don't go causing any trouble.
Don't say a word if you
want to keep your job.
It'll come back to hurt you.
I won't allow you to walk out on me.
I understand.
But
Why is your name coming out now?
WINE TASTING
Good job with the appetizers, young team.
We stayed up all night with Ms. Moe.
These guys helped, too.
-Yes.
-We sure did.
I borrowed their youthful energy.
They did it for Kanna.
Friendship and adolescence.
This old man is happy.
Thank you so much.
With all this delicious food,
the wine will taste even better.
No problem.
Please, pardon me.
Is Moe okay? She looks kind of sick.
Really? Mr. Aizawa?
-Yes?
-I've got a wine for you.
-Great.
-I'll show you.
Wow. This is great.
-I love this one, too.
-What's different?
Wine is an important part of the menu.
A restaurant's pairings
can make the food better
or ruin the experience.
That's why it's important.
To a chef, a good wine
is a wine that inspires
new ideas with one sip.
I want to make something
that pairs with this.
-Where'd you find it?
-It's called "Breeze" by Sato Winery.
It has a fresh tanginess
and subtle sweetness
with a light and pleasant flavor.
Around 2000 yen a bottle,
it's a great deal.
-Only 2000 yen?
-For this?
-It's decided.
-I want to make a hors d'oeuvre for this.
An hors d'oeuvre that pairs with wine?
Isn't it the opposite?
With a fine wine like this,
the idea of making courses to go with wine
is a new angle we should try.
Wine as the main event. I like it!
Let's try.
The tanginess might go well
with the bavarois.
Maybe it'd be best as a second or third
drink after the amuse-bouche.
An hors d'oeuvre to replace the eggplant.
I want to pair it with local ingredients
from where the wine was made.
Thank you for your contribution,
Ms. Kanna.
It's nothing.
I'll give you their contact info.
Ms. Moe! Moe!
-Ms. Moe!
-Are you okay?
-She just fell down!
-Call an ambulance.
I'm on it.
-Lay her down.
-She's been cut. First aid kit!
Sorry!
-Here!
-Use this.
We need an ambulance.
-Here.
-I brought it.
-Antibiotics.
-Here.
-Hello?
-It's Kuzumi.
What is it? Do you have info?
A staff member has fainted.
It's norovirus.
Oh dear. A fatal blow
to a popular restaurant.
-You're not taking care of yourself.
-Mr. Obana.
I'm sorry to cause you trouble.
It's okay. Just rest.
It's norovirus. Don't go near her!
I'm going back.
Based on the doctor's assessment,
it won't be reported unless further
spread of infection is observed.
It won't have much
effect on their reputation.
Even if they cover it up,
we can leak it later.
This should help you get your revenge.
Who were you talking to?
It was about my food writer job.
-Sorry, bad timing.
-It's okay.
This must be tough,
just before changing jobs.
Right
-How's Moe?
-Well
She should be out in a few days.
I'm happy to hear that.
So are we.
I'll go pay her a visit.
Sure.
RAW OYSTER
FOR INSPECTION
Mr. Hirako. A customer is calling you.
-Me?
-Yes.
They're in the waiting room.
Be careful.
They might be here to investigate.
Right.
I'm sorry I didn't call.
Father was trying to stop me.
I thought you went to Grand Maison Tokyo.
-I see.
-Gaku is incredible.
It's hard to get a reservation here.
It took time to finally
eat one of your meals.
It was so delicious.
Shohei.
Can we get back together?
As long as you're not
at Grand Maison Tokyo,
my father should be pleased, too.
Think it through.
I will.
No one else is infected as of now.
-The problem is the customers.
-Customers?
Norovirus takes a day or two to incubate.
The customers who ate Moe's food
might get infected. Here's the list.
-134 customers.
-What do we do if someone gets sick?
It'd be bad.
If someone gets food poisoning,
and the health department finds out,
we'll be in big trouble.
We could be shut down.
It wouldn't be easy
to come back from that.
This is no joke.
It could be a problem
with our ingredients.
Wait. The ingredients?
-Could it have been those raw oysters?
-Yeah.
Come to think of it,
Ms. Moe was tasting them the night before.
Who bought those?
Ms. Kanna brought them in.
These look great! I love oysters!
-Want to try?
-I can't eat oysters.
Go ahead, Ms. Moe.
I'll try the biggest one.
Let's serve these raw.
-You think so?
-They look great!
So that's what did it.
I knew it was Kanna.
What do you mean?
She's been acting weird.
Weird?
At the hospital,
she was on the phone
talking about Moe fainting.
I asked her what it was about,
and she lied, saying it was for work.
But why?
When Moe collapsed and we were in a panic,
a small, strange vial of liquid
fell out of her purse.
A vial?
What was in it?
I don't know.
But she was in a hurry to pick it up.
Like she didn't want anyone to see.
Wait a minute. You're saying
Ms. Kanna put something in the oysters
and made Ms. Moe eat them?
-She wouldn't do that.
-That's right.
You can't just walk around with norovirus.
No. By ruining the raw oysters,
she may have been planning
to give someone food poisoning.
-Aizawa.
-I don't want to point fingers either.
But it's our responsibility
to serve safe food.
We can't turn a blind eye to risk.
We need to think it through.
How could she?
I'll ask her directly tomorrow.
-I'll search her things.
-Serita.
We still don't have proof. Don't do that.
You never know.
If it really was Ms. Kanna,
why would she do that?
Guessing is a waste of time.
We don't have time to talk like that.
Before we worry about this,
isn't there something
we must do first?
TEMPORARILY CLOSED
What happened?
We discussed things
and are having a health inspection.
You called them yourselves?
Our reputation is at stake,
but we wouldn't want customers
to get sick because of our restaurant.
We want a thorough investigation.
RAW OYSTER
This is the last one.
Great, thank you.
We'll test it over there.
Can you help us, Ms. Kanna?
We've been scrubbing this place
down since morning.
Sure.
Where's Mr. Kyono?
What?
He's meeting with our recent customers.
-What?
-We're explaining everything.
To make sure no one was affected.
We're sorry for worrying you.
-Thanks for your time.
-Thank you.
We'll let you know as soon
as we find out more.
As soon as it's deemed safe,
we'll be reopening Grand Maison Tokyo.
Most people would hide it.
Why are you spreading the information?
-It was Obana's idea.
-Serita.
-Yeah?
-Grab the spray.
-Sure.
-Have you done this yet?
Not yet.
You know,
he caused that incident three year ago,
so he's probably doing
everything he can to help.
Don't you think?
We're very thorough
with our sanitation here,
but you never know
when something will go wrong.
Food is beautiful and delicious,
but it can be dangerous.
And also,
if someone were to
purposely taint our food,
there'd be no way to prevent it.
-Thanks.
-Sure.
Leave it here.
Hey, Ms. Kanna.
We've closed the shop until
we're sure it's safe.
I'd like you to take me somewhere.
How about it?
Good morning.
Morning.
You're meeting Ms. Kanna today, right?
Yeah.
Just be careful, okay?
I might be killed.
I don't think you'll be killed.
Wow! Do you mind?
Amazing!
Thank you.
You're praying?
I haven't seen Mt. Fuji
up close in so long.
I'll take a landscape one.
Right. You've been in Paris.
It really is amazing.
-What's wrong?
-Nothing.
What a beautiful day!
This is the sunniest spot in Japan.
And it doesn't rain often.
The perfect soil for grape cultivation.
Yes. It's drainage is good, too.
-Is it good?
-What is it?
Grapes are usually grown on hedges,
but for that wine,
they grow them like this.
Using beds raised about
sixty centimeters above the ground,
they're grown with the high ridge method.
This controls the amount
of water that reaches the roots,
and stresses the grapevines.
That's what gives them
their color and ripeness,
and makes them sweet.
The grapes made here
are up to twenty percent sweeter.
Many wineries in Japan
purchase grapes from other farms.
This is true for many places.
But here, they have their own crops
and make everything from scratch.
They harvest them when they're just right
to make the perfect wine.
I see.
These are still fermenting.
And this is the temperature?
About 22 degrees.
Japanese wine will continue to grow
and establish its position in the world.
I would love to be a part of that.
I have a long way to go, of course.
What is it?
Me? You just sound so happy.
If only you were the same at work.
Could we have a tasting of this?
Sure.
-Thank you.
-Here.
It's delicious.
-This is the one.
-I'm so glad.
-Oh.
-What?
You didn't drink, right? Can you drive?
Thank you.
-That was the plan.
-The plan?
Of course.
We've got some winter flavors.
We stopped at the market, too.
What'd you get?
This soft roe is amazing!
It's so sweet and rich.
-You're all back?
-Welcome back.
I met with every customer that might
have had contact with Moe.
How'd it go?
Everyone was fine.
Thank goodness.
They were all very pleased
to receive thorough care from us.
That's a great way to build trust
with our customers.
-And the health department?
-They're still checking our ingredients.
Serita, can you get me some water?
Sure.
For now,
let's be glad the customers are okay.
Now we can concentrate
on making the new menu.
And also,
an hors d'oeuvre for this wine.
We'll have it ready
before you leave so you can try it too.
Thank you.
I'll start with this
artichoke and soft roe
and make a vichyssoise.
-What's wrong?
-Well, we don't have much time.
Shouldn't we split up our roles?
I'll come up with my own dish.
-How about you, grannie?
-Well, I
The chef should focus on the big picture,
not focus on just one dish.
I'll work on the hors d'oeuvre myself.
I'm going to change.
ARTICHOKE
BLUE CRAB
SOFT ROE
DILL, OSEILLE, CHERVIL
MILK, CREAM, MEIKEI POTATO
LEMON, LEEK, FONDS BLANC
The wine is the main event.
-Rinko, could you check the sauce for me?
-Sure.
They contacted
the health department themselves?
They talked to their customers
and checked for further infection.
They seem to have avoided any problem.
Then try again.
How about Shohei Hirako?
Leave him to me.
Thank you for meeting me here today.
What is it? Why me?
There's something I'd like to ask you.
It was you, right?
You're responsible
for the allergen incident.
Why would you think that?
A little bird told me.
They overheard you and Mr. Kyono.
Three years ago, he disappeared because
he was trying to take the blame
to protect everyone.
You can't escape.
This will be a problem for Gaku, too.
And also Natsuki Obana
at Grand Maison Tokyo.
You don't need to threaten me.
I'm not escaping anything.
I am the culprit.
Three years ago, I made a mistake
on the urchin hors d'oeuvre,
and put peanut oil in it.
Escofille was an incredible place.
However,
it closed because of me.
I don't want to ruin
everyone's dreams again.
Please leave
Grand Maison Tokyo out of this.
Please.
We're finished.
It's you that holds the grudge, no?
This should help you get your revenge.
Oh.
What's up, Shohei?
I told Linda from Marie Claire Dining
that I'm the culprit from three years ago.
-Why?
-A few days ago
I told you that Mr. Obana
was protecting me.
Linda heard about that.
What?
I'm sorry to blame your staff,
but I think there
may be a spy at your restaurant.
Please be careful.
Got it. Thank you.
Are you alright, Shohei?
I'm fine, thanks.
It's your restaurant
you should worry about.
I have to go back to work.
KANNA KUZUMI
Soujiro?
Ms. Kanna!
I'm sorry.
I didn't realize until now.
What is it?
Three years ago,
Obana and I met with your father.
Mr. Sojiro Kuzumi, who was secretary
at the Ministry of Foreign Affairs,
was responsible for selecting the location
for the Japan-France summit, right?
After what happened,
I hear that the responsibility fell
with the Ministry of Foreign Affairs.
I hear he was hospitalized from stress,
and that he was later assigned
to a remote area.
My mother and father
are enduring a long, cold winter.
We are truly sorry
for the trouble we caused
due to our grave mistake.
Why didn't you say something, Ms. Kanna?
And also,
why did you want to work
at a shop like this
with all the Escofille members?
It was so you could get revenge.
So it was you who gave Ms. Moe
the norovirus.
That's right. It was me.
This shop, all the Escofille members,
I want to crush them all!
-How dare you!
-Don't you see?
It would all be fine
if I said it was an accident.
Just like Escofille.
You don't know how it feels.
For me, and my parents, too.
It was fun working here
and tricking you all.
But this is the end.
Goodbye.
Ms. Kanna.
The sample dish is ready. Give it a try.
Who'd want your food?
It's to pair with the wine you chose.
At least take some responsibility.
COD ROE, COURT BOUILLON, SALT,
SNOW CRAB, OLIVE OIL, FENNEL, MIZUNA
ARTICHOKE, EGGPLANT,
LIME ZEST, CHERVIL, DILL
The flavor of the roe is overpowering.
It ruins the wine.
How should I fix it?
A sommelier like you should have an idea.
Make the hors d'oeuvre warmer
with a chilled wine.
If you add something fragrant
and add to the bitterness,
it will draw out
the sweetness of the wine.
I see.
The temperature.
Most chefs see food as the main act
and wine as secondary.
But more respect
must be paid to delicious wine.
Wine is cuisine, too.
Wine as the main act.
That's exactly
what Mr. Obana is trying to do.
Obana's been doing that for a while.
Making wine the main event.
I know. I know that.
Made in a new barrel,
the 2006 vintage of Bon Ange
was paired with a dish
of seafood and Comté cheese.
With asparagus from the Jura region,
the richness of the cheese
highlighted the floral aromas and depth
of the Bon Ange wine.
When I ate that dish,
I was truly moved.
I knew the chef
wasn't serving wine
to compliment the food,
but making food to compliment the wine.
When I realized that such a chef existed,
I was truly moved.
That's why,
before the Japan-France summit,
when my father asked about the restaurant,
I answered with confidence.
I told him that Escofille
was an incredible restaurant.
Actually, we've just gotten the results
from the ingredients we had checked
by the health department.
The oysters you brought in
as well as our ingredients,
were all completely free of norovirus.
-What?
-How?
How could that be?
I think that Moe just happened to
get infected from someone.
Jeez.
Therefore,
that means for Grand Maison Tokyo,
and for Ms. Kanna,
there was no fault. In other words,
we can open again starting tomorrow.
-Um
-Serita.
I'm sorry for doubting you.
We're so sorry.
But why did you lie about doing it?
It wasn't a lie.
I was going to put it in my own food
to ruin this restaurant.
I thought if Natsuki Obana's shop
caused another incident
But you couldn't do it?
Who'd want to do something like that
to such a delicious dish?
Ms. Kanna.
You love food as much as I do.
You did your best for this restaurant.
You worked to make our customers happy.
And it's not only me who knows that.
Everyone here does.
We'll change the other menu items, too.
I want you to find
a pairing for all of them.
-What?
-Ms. Kanna.
I want you to be our official sommelier.
I think that's a great suggestion.
As an apology for doubting you,
I promise to create a dish
that will produce an amazing pairing.
We'd like to ask for your help, too.
-Thank you!
-But
I hated all of you.
Mr. Obana and the Escofille team.
What do you think, Mr. Obana?
If you don't like us, you're free
to get all the revenge you like.
But if we really want to get three stars,
we're going to need a sommelier like you.
Let's work together.
Okay.
-Mr. Kyono.
-Yes?
Get our best wine.
This calls for a celebration.
-Let's make some appetizers.
-She likes cheese, right?
Yes, she loves it.
Speaking of,
it was a test dish, but no one
talks bad about my dishes like that.
I feel awful.
Doubting our friend like that.
-You knew all along, didn't you?
-What?
That Ms. Kanna hated us.
You knew it when you saw
her father's name on her resume.
So you doubted her before we did?
Why did you ask her to get us a wine
when she said she would quit?
It's hot.
He wanted to test her to see
if she really knew wine.
Your barometer
only picks up food and flavor.
Ms. Rinko. This guy here
is a real life, in-the-flesh food fanatic.
The reason I asked her to find a wine
is because Kyono doesn't know
anything about Japanese wine.
That's it.
I knew you'd say that.
How about some rice porridge?
-Let's do that.
-Sure.
-I'll help.
-Thanks.
-Don't move.
-Be careful.
It's hot.
There's someone I'm worried about.
What?
Shohei spilled the beans to Linda.
He told her he's the culprit.
Meeting you,
I thought Tokyo Tower would
remind you of the Eiffel Tower.
It's not like you to contact me.
Do you really want to save Shohei?
I'll be writing a column in
Marie Claire Dining.
An exposé on
the Escofille contamination incident.
Since when did it become
a tabloid magazine?
The gourmet world will know
that Shohei Hirako is the culprit.
It was me.
Three years ago, I made a mistake
on the urchin hors d'oeuvre.
I've allowed them
to search Shohei's locker.
He may have connections to bad people.
AGED MAITAKE, DRIED SAKURA SALT,
KONBU BROTH, PINE LEAVES, MISO, WATER
Mr. Hirako.
You're coming with us.
We'd like to have a word with you.
-Okay.
-Go ahead.
He'll never return to the top again.
And if I pick him up?
I'll make sure
you never receive a single star.
Ms. Rinko won't get her star present.
Damn it.
Shohei.
Your cooking
is incredible.
Thank you for having me.
Thank you for everything.
You fool.
Thank you.
Mr. Obana?
I'll only say it once.
Shohei.
Come work at the Grand Maison.
PENULTIMATE EPISODE
-Michelin is coming.
-The battle begins.
Show her your abilities as a cook.
There's nothing else I can do!
Why are you leaving it behind?
This is no simple threat.
You will not receive three stars.
I'll crush him with everything I can.
Are you trying to ruin his life?
I don't care about Linda or her pressure.
We'll do anything for the restaurant.
I'm fully invested
in the chef named Natsuki Obana.
With all our strengths combined,
we will get three stars