Grand Maison Tokyo (2019) s01e10 Episode Script

1
If you hadn't hit that diplomat,
the restaurant would've survived!
I am the culprit.
Three years ago,
I accidentally put peanut oil
in the urchin hors d'oeuvre.
I'll make Grand Maison Tokyo
disappear from the culinary world.
Shohei Hirako, too.
And If I pick him up?
I'll make sure
you never receive a single star.
Rinko won't get her star present.
Mr. Obana?
I'll only say it once.
Shohei.
Come work at the Grand Maison.
I can't do that.
Why?
You know why.
I told Linda that I was the culprit.
I would cause too much trouble
to the Grand Maison Tokyo.
It's not only that.
You're scared of telling
everyone the truth, aren't you?
Your name will be released in the press.
This is your only chance.
Please forgive me.
So the incident happened
because you put peanut oil in by mistake?
Yes.
What? Why didn't you say anything?
It wouldn't matter now.
Our ruined reputation
put us all through hell.
And you still didn't say
It's all my fault.
Mr. Obana was just covering for me.
I've caused you all so much trouble.
I am truly sorry.
Mr. Kyono.
You knew this too?
I found out only recently, yes.
-I'm disappointed.
-I should have told you.
-I'm sorry.
-It's not you I'm angry with.
-Yes, you are.
-No, I'm not.
True, I am shocked you didn't tell me.
However, as a professional chef,
I cannot forgive Shohei.
Everybody makes mistakes.
How we deal with those mistakes
is what's important.
If you really think of yourself as a chef
who cares for his patrons,
coming forward, explaining the cause
and apologizing
would be the least you can do!
Are you listening?
If back then,
you had just admitted your mistake,
if you had just told us,
we might not have all been separated.
Hey!
-Why didn't you speak up?
-Aizawa.
Everyone hated Obana back then.
He took out his two-star rating
on everyone,
even stooping so low as to hit a diplomat.
We all hated him!
Isn't it understandable
that Shohei thought it was right
for Obana to take responsibility?
I know that.
I was scared.
I-If I opened my mouth,
I thought I might never
be able to cook again.
That's why
I couldn't tell anyone.
I'm so sorry.
The responsibility for that dish
was on me as the head chef.
It wasn't time yet for you to take on
that responsibility, you fool.
Linda said that
when she finds the culprit,
she'll make sure they can never
return to the culinary world.
She also said
that if I take you under my wing,
she'll make sure we never
get a single Michelin star.
I may not be in a position
to say this but
From the bottom of my heart,
I hope that Grand Maison Tokyo
can get three stars.
Excuse me.
No more running away.
Shohei, if you're going
to quit French cuisine
eat something good first.
I'll make you a graduation meal.
Mr. Kyono.
Sit down over there.
Hey, Obana.
Don't get it dirty.
Merci.
-Let's prepare to open.
-Right.
-Get in the game, Serita.
-Oh, sorry.
I didn't know Mr. Kyono could cook.
He trained at the three-star
Paris restaurant L'Ambroisie.
Seriously?
Alright. It's ready.
Honshu venison loin wrapped in pastry.
-Amazing.
-It's beautiful.
We could put this on the menu.
My best dish.
-It looks so good.
-Right?
Here you are.
Aizawa, you eat some, too.
-Bon appétit.
-Thank you.
How is it?
How is it, Shohei?
The chestnut sauce on the side
really compliments the meat.
It's delicious.
I see.
Do you really think so?
Don't lie to me.
Guys like you piss me off the most!
I made this with all my might.
This is my best.
But it doesn't
make you feel anything at all, right?
The staff meals that you made
Those were hundreds of thousands of times
better than this!
Right?
Listen, Shohei.
Your food
has the power to move people.
I sensed my own limits and quit cooking.
I can't make food that changes the world.
That's why I decided
I wanted a job where I could
at least deliver that food to people.
That was my choice.
But
What about you?
You have a talent that no one else has.
Why are you leaving it behind?
Do you know what that is?
To someone who gave up cooking
it's rude!
His cooking is awful as always.
-Mr. Obana.
-You should all eat this.
When Kyono quit being a chef,
he got rid of the knife he cherished
and vowed to never make food
for anyone ever again.
And here he is cooking.
If you don't eat it now,
you'll never eat
Rikutaro Kyono's cooking every again.
Ms. Rinko and Aizawa,
you may not like this,
but I won't let this kid
quit French cuisine.
You see,
if Shohei works for us,
this restaurant
Grand Maison Tokyo will become stronger!
But if we hire him,
Linda's pressure
will stop us from getting a star, right?
Linda is the foodie to end all foodies.
As long as we serve her amazing food,
I'm sure she'll understand.
I don't care about Linda or her pressure.
What's important now
is figuring out how to make
the best food we can make.
So what do we do?
At this restaurant
we need Shohei Hirako's power.
The reason being
I'm going to try a tuna dish.
-What?
-Huh?
Tuna?
No. You're not doing that.
Excuse me, what are you talking about?
The only ingredient Obana
has continuously attempted
but never succeeded
to incorporate into French cuisine.
-So we hire Shohei, and I work on tuna.
-We can't have Shohei or tuna.
-Hey, Moe Matsui.
-Me? Yes?
Give me a reason
Shohei can join in five seconds.
-Five, four, three
-What?
-W-We hire him secretly.
-Secretly?
Yeah. We can't hire him
because of his name, right?
So we do like we did with Mr. Obana.
That could work.
He stays in the back during open hours,
and helps with the menu when we're closed.
We can call him the "Ghost Chef."
I don't know about that name,
but sure, the Ghost Chef is hired.
-Aizawa?
-I'm against it.
Ms. Rinko?
I'm also against it.
But since Mr. Kyono worked so hard
making this bland food,
it would be wrong of me
as head chef to not do something.
-Did she say bland?
-She means it was pretty good.
That wasn't praise
Right now we have to focus on making
a new menu for the Michelin review.
So, the Ghost Chef is temporarily hired.
Will you help us come up with a new menu?
-But I
-Great. I'll make tuna.
Do that later!
We don't have time until the review!
First, we make the main dish
and hors d'oeuvres.
That's an order. Got it, you two?
-Oui, Chef.
-Oui, Chef.
I can't hear you.
-Oui, Chef.
-Alright.
A Marie Claire Dining Scoop.
The truth behind
the Japan-France summit incident!
The culprit has been found
and removed from the culinary world.
This secures your position.
Will you keep track
of Shohei Hirako for me?
This boss of yours seems quite involved
with this incident from three years ago.
It made us lose our reader's trust
and damaged our company name.
But he's a mere chef.
People with status and honor
find it the hardest to endure
being humiliated by a mere chef.
Give me Shohei Hirako.
To think he is the culprit.
Don't make me laugh.
-Father.
-Where is he?
What do you plan on doing?
He tricked us and hurt my daughter.
I'll crush him with everything I can.
You're absolutely right.
To think even
your precious daughter was toyed with,
just thinking about it
makes my heart ache.
This is his current address.
-He should be there.
-Okay.
Sorry to have disrupted you.
Are you trying to ruin his life?
It's his fault for lying.
He needs to own up like an adult.
Is this really a good time
for you to be worrying about others?
Your Michelin menu is behind schedule.
-How is it going, Kakitani?
-Good.
I added caviar.
ARTICHOKE, BUTTER, LEMON THYME,
PUMPKIN SEED, KONBU BROTH, MISO, CAVIAR
-Kakitani.
-Yes?
Do you really think
this will get us three stars?
No, but if we just improve it a bit,
I think it should be good.
How can you be so naïve?
You replaced Shohei
as sous-chef didn't you?
You can't waste time
with these half-assed dishes.
Show me what you can really do!
Is something funny?
-You're pathetic.
-What?
-Kakitani.
-Mr. Tango
if you didn't have a good sous-chef,
you wouldn't be able to do anything.
If you're the chef, you should be able
to do this all yourself.
-Get out.
-What's all the commotion?
Get out of my kitchen!
Hey. Wait!
Calm down.
I can't stand that guy.
He knows it's true.
He knows he doesn't have
what it takes to get three stars.
This place will crumble under the weight
of its eighth place and two stars.
I guarantee it.
I used the roe we had
and added some roasted pecans.
This is perfect for the chilled Breeze.
It makes the wine the focal point.
What do you think, Mr. Kyono?
Just the food itself is just incredible.
Customers who don't drink
can enjoy it as well.
-What's everyone's opinion?
-It's great.
Our new dish, poached cod roe
with chaud-froid sauce is complete!
Well done!
It's great.
This is so good.
THE TRUTH BEHIND
THE CONTAMINATION INCIDEN
You're famous now, too, Chef Hirako.
Don't worry about that stuff.
Everyone!
We have one month
until the Michelin review.
-We have to hurry up.
-We currently have three dishes done.
That includes the poached cod roe dish.
We need seven more. We need to hurry
or we won't be done on time.
How does the review work, anyway?
Well, it's shrouded in mystery,
but according to theories in the industry,
the number of active inspectors
in Tokyo is only ten.
Only ten?
Of course
they can't visit every restaurant,
so they visit restaurants
that already have stars,
follow foodies that generate buzz,
and visit shops that fit the bill.
They look like normal customers,
so you can never tell when they visit.
That's why we must treat
every customer with incredible service.
There are five criteria for review.
The quality of the ingredients,
the level of cooking skill,
originality, value for money,
and overall restaurant presentation.
These five criteria serve
as the rating system around the world.
-So it's about good food?
-Serita.
-Sorry, I'll shut up.
-You're exactly right.
Thank you.
We need to work as a team
and aim to get three stars.
To get three stars,
we must pass the review three times.
Three times?
First, one inspector
visits a shop with no stars.
If they approve,
the restaurant gets one star.
Next, two inspectors
will visit that restaurant.
If they both approve,
the restaurant gets two stars.
Next, two more inspectors
visit the restaurant with two stars.
The results of the review
of the two-star restaurant
are compiled in a report and brought
to an international board of critics
at a meeting called "Star Selection."
The results are discussed
and the rating is decided.
Getting three stars requires
the full agreement of the committee.
-That is one high hurdle!
-That's why it's difficult.
Chefs who receive three stars
are those who deserve the title "legend."
Real monsters.
There's no point in dwelling on it.
What we need to focus on
is making each and every one
of our customers happy. That's our goal.
We have a little more than a month.
We put everything on the line.
Let's provide our customers with food
and service even better than before.
Oui, Chef.
I know we don't have time,
but I want to start
from scratch again
with our Japanese ingredients.
From scratch?
I want to study as much as I can about
the climate and culture of the region.
-Why don't we use the liver?
-Yes, we should.
-Stripey fish.
-That's quite a name.
Wow, that's rare.
-Looks great.
-It does.
SEA WATER, SOY SAUCE, EZO ISOPOD
Let's eat.
-Mr. Aizawa.
-It's okay.
I'm a pro.
I'll concentrate on food
to get those three stars.
-Seawater.
-Seawater?
-Yes.
-Wow.
-Wow.
-Thank you.
There they are! Tuna's!
No way. Forget about the tuna.
-Don't do it.
-Why?
-Why?
-Let's just check the price.
SPINACH, PARSLEY, CHICKEN BOUILLON,
COOL BOUILLON, SAL
Mr. Aizawa. Couscous, please.
Oui.
Oh, Kin.
Moroccan beans, please.
-Here you are.
-Thanks.
RIZ DE VEAU, CALF'S THYMUS, FLOUR
Strawberries are in season,
but that'd be boring.
We need something with more impact.
The meringue ice cream is sweet,
so how about yuzu?
No, not yuzu.
This is good.
The aroma of honey
and French oak barrels is robust.
This is a great pairing wine.
I'm here.
-I've got some great game for you.
-It better be good.
-Do you know who I am?
-Whoa!
Wow. This is incredible.
-We can try tons of dishes with this.
-Thank you.
Deer, boar, duck and turtle dove?
You can tell by looking?
Mr. Minegi, this is Shohei,
the one I told you about on the phone.
So you're the infamous Ghost Chef?
I'm Shohei Hirako.
You're the legendary game hunter
Mr. Minegi.
-It's a pleasure to meet you.
-Looks good, huh?
You better make something good with this!
-I will.
-Okay.
Shohei and Obana,
you work on developing the main dish.
-Huh?
-We have many other dishes to work on.
We'll put all our strength together
to make a new menu.
Oui, Chef!
So? A three-star main dish?
Can you make one?
Leave it to me.
I tried Japanese pork and beef,
but based on flavor and cost,
Mr. Minegi's game was much better.
I think this turtle dove
will be great, too.
Got it.
TURTLE DOVE
Let's go with the turtle dove.
Really? Why did you choose that?
Doesn't it feel cheaper than venison?
One bird costs more than ten thousand yen.
Doves are that expensive?
They're difficult to catch,
so its a rare ingredient in Japan.
They're mostly left alone,
so the good ones are really good.
A hidden Japanese ingredient.
Perfect for our main dish concept.
-Should we go with that?
-Yes.
We can use it for the staff meal.
Welcome.
Thank you for waiting.
Roasted mackerel
with crystal pomelo sauce.
-Here's the sauce.
-Thank you.
Mont Blanc à ma façon.
-Table thirteen, please.
-Right.
-Chef. About table eleven.
-Right.
They have a small hand injury
so make their portions smaller.
-Serita.
-Yes?
Take care of this.
Okay.
There's a chance the inspectors
could come sooner than we expect.
If it won't disrupt the balance,
let's introduce our new menu items.
That should make our customers happy.
-Table four.
-Right.
I can't take it anymore.
Yeah
Three people might be the limit.
Why did you move out of your apartment?
I thought I'd have to leave Tokyo.
What do we do?
-I guess we have no choice.
-No choice?
Rock, paper, scissors, go!
Dang it!
What was that about?
-Why are you here?
-What?
After thorough deliberation
and luck, I ended up back here.
You don't have my permission.
Isn't it the owner's job
to protect her employees?
Oh, also
I got Kyono's permission this time.
Thanks.
It's freezing in here.
This feels like home.
Come on.
-Hurry up and get your own home!
-Like I said!
I'll move when we get three stars.
-Night!
-Hey
Oh well
Always complaining.
COUSCOUS, SPINACH, PARSLEY,
BOUILLON, SALT, SWEETBREADS
It's ready.
Couscous salad with ris de veau.
Aizawa's hors d'oeuvre is ready!
With help from you, Ms. Rinko.
How is it?
It's incredible.
Alright! Ms. Rinko!
We did it!
-Eat up, everyone.
-Thank you!
That's another dish for the menu.
This brings me
one step closer to Amelie and Elise.
What a great pairing.
-Here you go.
-Are you sure?
It'll help with the main dish.
Thank you.
Wow.
I've never seen Mr. Aizawa look so happy.
It must be because Mr. Obana praised him.
Back then
Do it better!
Mr. Aizawa couldn't keep up with Mr. Obana
and suffered because of it.
Mr. Aizawa gave his everything
to make this couscous salad.
And Mr. Obana praised him.
Mr. Aizawa must be super happy.
Mr. Aizawa is incredible.
Shohei. The turtle dove.
Okay, thank you for this.
When the main dish is ready,
the course will come together.
-What's wrong?
-Hmm?
It's nothing.
I'm just so lucky
to have such great friends.
We still have work to do.
I know that.
We need six more dishes.
THREE WEEKS UNTIL MICHELIN REVIEW
This is freshly made yuba with
seasonal flowers served with wasabi sauce.
Yuba in French is new to me.
We wrap the flowers
in the freshly made yuba
and enhance the flavor
with the spice from the mountain wasabi.
Chef Tango. Amazing.
This is incredible.
Thank you.
Did you make this yourself?
Yes, for the first time in a while,
I felt inspired.
I feel like I've come out of my shell.
Mr. Eto., Mr. Yuzuki is here.
Why this early?
Who are you?
You're Mr. Tango, right?
Nice to meet you. I'm Satoshi Yuzuki.
The sous-chef from
the two-star restaurant in Paris?
Yes. I returned to Japan early
so I'm here to see your kitchen.
These black uniforms are awesome.
So you're my new sous-chef?
In that case, properly greet me
before you enter my kitchen.
Haven't you heard?
This is bad.
Let him explain to you all.
That'll make this easier.
What is this?
Starting next month,
Mr. Yuzuki will be the new chef here.
Did you all know?
You all agreed to this?
Yes, we did.
You were preventing us
from getting better.
Everyone thought so.
Mr. Yuzuki just told us,
"I'm here to help you get three stars."
My contract starts next month,
so that's all for today.
To make a new menu
for the Michelin review,
he wants to rent part of the backyard
starting from next week.
-That's not a problem, right?
-He can start today. Use it all.
-Chef Tango.
-Kakitani.
You'll be okay without me, right?
What?
Go with this menu for now.
Don't let the customers down.
Not going to scold me?
You're the owner.
I picked him expecting to get punched.
A chef's hands are his life.
A kick would be better.
You believe a chef's skill makes
the meal but I disagree.
What makes the meal
is the money you put into one dish.
By spending money and gathering
the best ingredients and the best chefs,
the best dishes are born.
But that is impossible.
For just one dish, customers cannot
afford to dish out money like that.
But,
if we get three stars,
everything will change.
Without being worried about costs,
I'll be able to provide
the finest food and service.
That's the kind of restaurant
I want to make.
So you didn't believe I could do it?
Thanks to you we took
eighth best restaurant in the world.
However,
after losing Shohei Hirako,
you lost confidence.
Unconfident chefs can't get stars.
What did you think of my yuba dish?
I made that with confidence.
How was it?
Thank you for all that you've done.
Hello? You can't find Shohei Hirako?
He left his apartment.
He's not at his family home, either.
And his former coworkers?
No one has heard from him.
Understood. I'll do what I can.
We have a customer.
They may be a one-star inspector.
But we haven't gotten word yet.
What do they look like?
A woman likely in her twenties.
Her nails are short and clean.
Her clothing is chic.
She appears to work in hospitality.
Hey, I've heard
that a lot of Michelin inspectors
come from jobs in hospitality.
Okay?
-Follow me, please.
-Welcome.
We have a customer.
They may be a one-star inspector.
-Follow me, please.
-Welcome.
Ms. Ebina?
-Take over on the grill.
-Oui.
-Do you know her?
-I'll seat her.
Welcome.
It's been a while.
I caused a lot of trouble before.
-Please forgive me.
-It's alright.
We're happy to see you again.
Is this your first time eating here?
No, well
Sorry, I'm not here to eat.
I'm looking for Shohei Hirako.
If you know anything,
could you please tell me?
Just let me know he's alright.
I've been worried
since the article came out.
Are you feeling alright?
You seem to have lost
a bit of weight since your last visit.
Let me feed you.
I'll make some food
to make you feel better.
Please enjoy.
-Serita, get the wrap.
-Okay.
The customer at twelve looks a bit ill.
Her stomach must be burdened.
-Make the food light for her.
-Got it.
Use less chili pepper,
and less salt in the bavarois.
-Make the grilled tripe soft.
-Oui, Chef.
Mr. Obana, you don't need to do all that.
Idiot.
It's not because she's your girlfriend.
We need to give
each of our customers supreme care.
This is a sablé with girolle mushrooms
and dried chili peppers.
This is a bavarois made with goat's milk.
Please.
Here you are.
This is a Mont Blanc à ma façon.
Mr. Obana.
Yes?
I
When I learned that Shohei
was making a Mont Blanc,
I tried so many different kinds.
I'm not a very good cook,
but I wanted to learn
all about its flavor.
Even among all the ones I tried,
this is the very best.
Thank you.
Shohei talked about it a lot.
He said Escofille
was a truly amazing place.
He said that once you enter
and try the food,
it changes your life forever.
He said that's how amazing it was.
I think I understand now.
There really are restaurants like that.
If you happen to see Shohei,
please tell him this.
I don't care what my father thinks.
For now,
I believe that Shohei
needs to work at Grand Maison Tokyo.
I will.
However
I think he already knows.
That's enough for me.
I'm glad I came here.
Thanks for the meal.
It was truly delicious.
-Thank you very much.
-Thank you very much.
Shohei, are you sure?
Ms. Linda?
-Welcome.
-You still work here?
I'm truly sorry, but we're closed.
-Shohei Hirako is here, isn't he?
-Let's talk downstairs.
-Shohei Hirako is here, isn't he?
-Let's talk downstairs.
Shohei Hirako?
Want to check?
It's freezing in here.
Freezing.
It was quite an enthusiastic interview.
Here we have a smoke machine.
These are sakura chips.
Any restaurant with Shohei Hirako
will not receive Michelin stars.
I told you that, did I not?
Oui, Madame.
Ouch!
You know I'm a member
of the star selection committee.
This is no simple threat.
What is Linda Machiko Richard,
the queen of food, in such a panic about?
Do you have a reason
for chasing Shohei around like this?
You've been warned.
I'd like you
to come dine here in three days.
We'll have a new main menu.
I want to hear the opinion
of the world's biggest foodie.
-I'll be in Paris.
-What does three stars mean?
"Exceptional cuisine
worth traveling the globe for."
That's what we'll serve you.
You're safe.
-I was about to die.
-You're fine.
This thing could kill someone.
My presence here only causes trouble.
I cannot stay here.
I understand now after working here
You don't need my help.
I don't want to ruin your dreams any
Quiet!
Who do you think you are?
Shut your mouth and get to work.
-We're making a dish for Linda.
-But if I stay here
Fine! If you want to quit, then quit.
Obana.
However, you did cause us trouble, right?
If you're a chef, pay us back with food.
Minegi's turtle dove
has a thick, tender cut.
It's prepared perfectly
with no smell at all.
-We should roast it.
-I know that already.
The problem is how to heat it.
To retain its wild flavor and aroma
Charcoal.
-We'll cook it with charcoal.
-Right.
You've got some nerve giving me orders.
-I'll make the sides.
-Huh?
Do you have any ideas?
Yes. To bring out
the wild flavor of the turtle dove,
I thought we could use
the sweetness of pomegranate.
Got it.
I thought maybe
we could purée beets as well.
I see. Sure, sounds good.
What will you do, Mr. Aizawa?
I guess I'll do the sauce.
Mr. Aizawa?
Maybe just
an old-fashioned red wine and veal stock.
That's a great idea.
Oh, and if you can,
we should use the innards as well.
It'll add depth and flavor
and saves waste.
You don't have to tell me that.
I promised Mr. Minegi to make the best
use out of everything he brought us.
What's your deal?
What is it?
Wasn't it you
that didn't acknowledge Shohei?
-What is it?
-That's so annoying.
We're in trouble
if Linda gives us a bad review.
Why'd you ask her to try it, anyway?
You must of thought we had no choice
after what she said.
Not really.
Testing new ideas on regulars and foodies
is what restaurants around the world do.
But those are people
you have good relationships with.
Linda is our enemy, isn't she?
-That's perfect.
-What?
She'll be our strictest critic.
If we can't make a main dish
that will satisfy Linda,
we'll never get three stars.
TURTLE DOVE
POMEGRANATE, TURTLE DOVE,
BEETS, OLIVE OIL, SAL
RED WINE, VEAL STOCK, VENISON JUS,
SALT, CORNSTARCH
HONEY, BUTTER, CAMPARI
It's good but it needs more punch.
The meat is just right.
If the sauce has more impact,
it might ruin the main flavors.
How about heat?
-Heat?
-Yes.
While working at the hotel buffet,
I realized that Japan hates cold food.
That's why we carve
and serve roast beef while it's hot.
Why don't we serve
the Turtle Dove still warm, too?
But with French, isn't it usually served
at close to room temperature?
It does differ from French cuisine but
If we want to show off
these Japanese ingredients,
it might be good to serve it warm,
like Japanese food.
There's one problem.
How do we keep
this small piece of meat warm?
Maybe wrap it in pastry?
That will ruin
the crispness of the bird's skin.
What would you do, Shohei?
We'll put a crust on one side.
One side?
We'll cook one side on high,
and use a thin layer of dough
on the meat before baking.
That will keep the skin's fragrance,
and add texture with the pastry.
I see. The texture of the dough
would be interesting.
I thought Mr. Kyono's pie crust
had a great crunch. We should use that.
That guy's dish. What was it?
-The bland one?
-His bland dish.
It came in handy.
-Let's try it.
-Thank you.
-Will you do the pastry?
-Leave it to me.
-The vibe has changed, don't you think?
-What?
You know, the vibe.
Of course things are just
as challenging now as they were before,
and coming up
with new food is truly difficult.
But Escofille felt much more tense.
And with your mistake, it all fell apart.
I'm truly sorry.
No matter how much you apologize,
I won't forgive you.
But if it wasn't for that mistake,
Grand Maison Tokyo wouldn't exist.
The world sure is a strange place.
For our friends who suffered back then,
I have to make this restaurant succeed.
Yes.
-How's it going? Well?
-Yes.
I cooked the entire thing over charcoal,
then applied the dough.
I then cooked one side in a pan.
Hey, Obana.
If you brought Shohei here,
you thought I would try
and keep him here, didn't you?
I didn't think you'd feed him
that bland food.
Isn't there any way we can keep him here?
He said he wants to quit.
What's there to do?
There might be a way after all.
Really?
-Grannie. Aizawa.
-Yeah?
Come here.
What time is Linda coming tomorrow?
Tomorrow?
I should get going.
Linda will be here soon.
Chef Rinko. Mr. Aizawa. Mr. Obana.
I feel so honored to
have been able to cook with you again.
Thank you.
-Linda is here.
-Already?
-Welcome. Right this way.
-Welcome.
-Is the sauce ready?
-Oui.
Shohei. Bring her the food yourself.
Did you lie about her arrival time?
This is your dish.
It loses flavor by the second.
Ask her what she thinks.
-Hurry.
-Before it gets cold.
Show her your abilities as a cook.
Go take down the world's biggest foodie.
-What is this about?
-Heat is crucial for this dish.
Please eat it right away.
This is a turtle dove demi-en-croute.
You retained the heat
by coating one side with a pastry.
Turtle dove is delicious
and fragrant hot off the grill,
but the meat is small
and it loses flavor quick.
The pastry not only helps retain the heat,
but retains moisture,
bringing out the full umami of the meat.
How was it?
What did you think
of Grand Maison Tokyo's new main dish?
Does this turtle dove demi-en-croute
have the value of three stars?
No.
Stars go to restaurants.
I can't make a judgment with one dish.
I told you. Any restaurant where Shohei
works will not receive three stars.
Wait. I'll go.
Thank you for coming today.
Your patronage is appreciated.
Are you prepared?
Yes. We all made this decision together.
Why go so far for Shohei Hirako?
All we want to do
is provide our customers
with the most delicious food we can.
To make that happen,
we determined that we needed him.
Won't you come eat here again?
We'll serve you our new course menu.
Food and service worthy of three stars.
Confident, aren't you?
Last time I checked you were a nobody.
True, I couldn't do it by myself.
However,
I have friends that I can trust.
Natsuki Obana
has never received three stars before.
I believe in him.
I
I'm fully invested
in the chef named Natsuki Obana.
We hope to see you again soon.
How did it go with Linda?
I have no idea.
But it's not worth thinking about.
We showed her our Ghost Chef.
I'll be leaving this restaurant now.
I can't cause any more trouble.
Thank you for everything.
Listen, kid.
Aren't you upset
that your dish didn't change her mind?
What am I to do?
No matter what I make,
Linda is never going to praise my food.
No, not that.
What she said was right.
She wasn't satisfied
with your turtle dove. That's it.
Then what should I do?
There's nothing else I can do!
You're way too young
to understand responsibility!
I told you, didn't I? Idiot.
That's why we're all here for you.
The calm, collected waiter greets
customers and shows them to their seats.
Then, we capture their hearts with
an amuse-bouche and chilled champagne.
They forget about their woes.
After that,
we give them hors d'oeuvre by the chef
and a wine selected by a sommelier.
Drive them crazy with a fish,
and knock them out with the main dish.
Then send them to heaven with a desert.
Finally, the chef asks them how it was
and they enjoy that moment together.
That's a French full course!
With all our strengths combined,
we can take care of Linda.
We will get three stars.
You worry too much.
We're a team.
We don't need your uncertainty.
If you want to stand around
moping then just get out.
I want to join you.
I
want to work here.
I want to cook with Mr. Obana
and all of you at Grand Maison Tokyo!
We don't have time.
Hurry up and come up
with the next new dish, Shohei!
-Oui, Chef.
-I can't hear you!
Oui, Chef!
-Wash the dishes.
-Right.
Ouch. What was that for?
We've done it.
We've assembled the perfect team.
You look well.
I'm doing well. You?
You look better in white, Shohei.
Thank you.
Tuna is so damn good.
Obana. We're not doing tuna.
It's the one ingredient
you're never able to use.
The acidity is the problem.
Why do you want to use tuna so bad?
French cuisine
still has infinite possibility.
In my life, I've taken the best
ingredients from all over the world
and turned them into amazing dishes.
But this tuna is different.
What if we could make
a French dish that was better than sushi?
Wouldn't that be exciting?
We don't have time.
By applying heat,
the unique umami of tuna disappears.
It's just not made for French cuisine.
A forbidden ingredient.
I just got a call
from my friend's restaurant.
The inspectors are on the move.
Michelin is coming.
Our judgments extend to the restaurants
and people working there.
We are very influential.
Let us be responsible,
and conduct a proper review.
The battle begins.
We can't let our guard down.
I've decided.
I'll use the forbidden ingredient
to get three stars.
FINAL EPISODE
I don't work here anymore.
I'll fight with my own dish.
Do as you please.
This year's three-star restaurant is
Mr. Obana!