Grand Maison Tokyo (2019) s01e11 Episode Script

1
TWO WEEKS UNTIL MICHELIN REVIEW
Why are you cooking here?
The sushi chef gave me permission.
Tuna is best when raw.
There's no way sushi
can lose to French cuisine.
-You're absolutely right.
-Really?
Tuna's flavor comes from its iron content
and acidity, in other words, its blood.
But when it's heated,
the blood coagulates, so it loses flavor.
French cuisine is based on
cooking with heat,
which makes tuna an unsuitable ingredient.
We only have two weeks
until the Michelin review.
You've tried and
failed countless times with tuna.
Just give it up, okay?
The difficulty is what makes it fun.
Think about it.
If we made a French tuna dish
more delicious than sushi,
that's exactly what would get us
those three stars.
Japanese bluefin tuna
is going extinct, you know.
That's right. We shouldn't take tuna
from the sushi chefs.
-That's right.
-For the tuna
We'll use the Atlantic variety,
so that's not an issue.
Fish over there are fatty,
suitable for cooking French cuisine.
-Wasabi mayonnaise.
-How is it?
I don't get it.
Of course it tastes good.
I want to try one more thing.
We don't have time!
Serita, get our things.
-Sure.
-What is it?
Teach me that recipe later.
Thank you.
-This might do it.
-Looks good.
I hear you're at Grand Maison Tokyo now.
Mr. Kakitani?
How's Mr. Tango doing?
He's gone.
There was a coup d'état.
A coup d'état?
This isn't French cuisine.
Imagine we're in France! This is Paris!
Our new chef, Mr. Yuzuki,
makes totally unreasonable demands.
Feel it in your soul!
And he's firing anyone he can't use.
-Here.
-I see.
So this is our rival?
Grand Maison Tokyo, with head chef Hayami
and sous-chef Natsuki Obana.
It got top 10 in
Top Restaurants in its first year.
It's been getting lots of attention.
Two washed up old folks.
Kyono, the phone.
Yeah, I'm on it.
Hello, this is Grand Maison Tokyo.
Hello, bonjour. Do you speak French?
Yes, hello. Who might this be?
This is Villefort.
I'd like to speak to Obana.
One moment, please.
-Obana.
-Yeah?
Hello, this is Obana.
Bonjour. This is Villefort.
It's been a while.
You're smoking it?
Yeah.
The fragrance is good, but
it definitely loses some of its acidity.
So, what did he want?
Our mentor at L'Ambroisie, Chef Villefort.
Oh
He's opening a sister restaurant in Tokyo
in time for the Tokyo Olympics.
He asked if I'd be the chef there.
But you were kicked out
because of the incident, weren't you?
Maybe he read the Marie Claire Dining
article and changed his mind?
I see.
That's big news.
L'Ambroisie, the most influential
three-star restaurant in the world,
is coming to Japan,
and they want you to be the chef.
I'm not going anywhere.
For Ms. Rinko?
For the tuna.
You'll catch a cold.
Let's get those three stars.
TEN DAYS UNTIL MICHELIN REVIEW
The amuse is sea urchin pain perdu.
This is a freshwater prawn soup.
Alright! Fist bump!
Why don't you just say it's delicious?
Mr. Kyono, Kanna. What do you think?
This amuse is an invention.
It has the power
to make you forget your worries.
It's surprising.
The perfect way to start the course.
It will pair well with a dry champagne.
We need one more entrée.
A fish and a dessert.
How's it going, Moe?
I need a bit more time.
Our biggest problem is
Be honest. It's not working, is it?
It's not easy to make.
We don't have time.
The mackerel will be out of season soon.
We have to come up with a new fish dish.
I know that.
Mr. Obana. Give up and try something else.
As if I could give up now.
Mr. Obana, you're the sous-chef.
You're completely focused on the tuna.
The other dishes are all our ideas.
That's no way to work.
I want you to take a look
at all the dishes we've made so far
and think of how we can improve them.
Shohei. You be the sous-chef.
-What?
-I'm going to focus on the tuna.
You check the other dishes.
Wait a minute.
Is making a tuna dish really necessary?
You've got nerve.
Escofille had two stars for six years
and was never able to get three.
Why is that, Aizawa?
Uh, well
Kyono?
We were missing that extra something
to blow the evaluators' minds.
If we serve tuna, we can break down
the wall to three stars.
Even if you're right,
what if it's not ready in time?
If you're that worried,
why don't you make a fish dish yourself?
-What?
-While I'm working on the tuna
Why don't you make
a second fish dish on standby?
You're a chef, right?
He's being so selfish.
He just wants to make a tuna dish.
Alright. I'll start with the collar.
Fine, I'll do it.
I'll make a dish
that can rival your tuna dish.
If you think you can, then do it.
Move it.
I don't like how Mr. Yuzuki works.
Everyone will quit.
He's our only choice.
Kakitani. Wait.
This is Kosuke Takeno.
He'll be our sous-chef.
But I'm the sous-chef.
Takeno knows my food better.
You'll support him.
I'm sure you have your opinions,
but right now, you play a pivotal role
in this restaurant. I'm counting on you.
Hey, throw this away for me, will you?
Kakitani, right?
Get rid of everything
in the stock room, too.
Oui, chef.
You've made sure Shohei Hirako's
restaurant won't receive stars, right?
That's right.
AUBERT MONTAN
As a top gourmet, I advised the committee
not to visit Grand Maison Tokyo.
I'm relieved to hear that.
So you'll be monitoring me
to make sure I follow orders?
I know you'd never go against
the owner's wishes, but just in case.
-Look!
-A grouper?
-It's a seven band grouper.
-Oh, I see!
So you're using the tuna's collar?
It's fattier than the red meat
and easier to cook,
but it has a fishy smell.
So when will it be ready?
S-Soon. How about you?
I'll catch up quickly.
SEVEN DAYS UNTIL MICHELIN REVIEW
It was a real mess.
They've boycotted us.
Man
What a group of losers.
Let's just say you breached
your end of the contract.
We're taking this as our severance.
Here.
This is my most expensive wine!
Why are you here?
I got a call from Kakitani.
Did you come to laugh at me?
I know how it feels to lose everything.
When I failed in Paris and was left alone
at that empty restaurant,
I remember you came to help me.
This time, I'll save you.
Chef Tango.
I've hidden everything we need.
I'll bring the team back as well.
Forgive me.
Please let me work with you again.
The dish I made
the other day showed promise.
I didn't tell you then,
but that was a dish worthy of three stars.
But we don't have time.
We already have two stars.
And we have some time
until the three-star evaluation.
I'll help in any way I can.
Thank you.
TUNA, KADAIF, CHICORY FRISÉE, AMARANTH,
GARLIC, GINGER, HONEY, CURRY POWDER
You idiot. What am I doing?
-Good morning.
-Good morning.
You're early.
TUNA, WHITE LIVER, CABBAGE, RED WINE,
PORT WINE, SHALLOTS, VEAL STOCK, BUTTER
Good morning.
GROUPER, ROCK SALT, FLOUR, EGG,
WATER, KOMBU, GARLIC LEAVES, WHITE WINE
GROUPER, PARSLEY, KI-NO-ME, PERSILLADE,
HAZELNUTS, ALBERT SAUCE
You idiot
What am I doing?
Don't panic.
Don't panic.
Ms. Rinko is becoming more like Obana.
She didn't have confidence before,
but I can see that she's willing to fight
to find the answer she's looking for now.
Chef Rinko Hayami has shown
more growth than anyone here.
Please give this a taste.
I knew you could do it, you idiot.
Thank you!
We've got king crab from Hokkaido!
-Wow!
-Amazing.
I've brought information
from North America and Europe
containing the ingredients
used by three-star restaurants last year.
I hope it can help you.
Could you get some natural parsley?
-The best you can find.
-Understood.
I'll bring you the best there is.
Oh, Mr. Obana.
I can't handle the pressure.
I'm going to die before I come up
with a three-star dessert.
How far have you gotten?
Well, I want to pair cacao
with creme d'Ange, but it's too sour.
I just can't seem to get it.
Shohei! Sous-chef.
Are you having trouble?
The acidity is too strong
and I don't know how to fix it.
Instead of fromage blanc,
how about using ricotta cheese?
It's fine, I'll do it myself.
It's better to work together
when you're stuck.
It's like when we made
the Mont Blanc together.
I can't believe we're now both here.
I was pretty happy, you know,
when you said you'd join us again.
-I'm not a chef anymore.
-Right. Shohei Hirako.
You're so annoying.
What happened
when Ms. Ebina came here before?
I want to be with you.
I don't think
we should see each other anymore.
Grand Maison Tokyo
was more delicious than Gaku.
I'm happy you got to join
the best restaurant.
She dumped me.
So what will you do?
I'll just keep cooking.
I will get three stars.
Then maybe Miyu will take me back.
Shohei, could you taste this for me?
Sure. Stir this.
Okay.
Panicking isn't helping at all.
FOUR DAYS UNTIL MICHELIN REVIEW
Creme d'Ange.
-Here you are.
-Thank you.
Wow.
Thanks.
It has depth but isn't too rich.
The presentation is great.
Thank you.
Isn't it too sweet?
Huh?
I think it's a good dessert.
There's no doubt it's good,
but how do I say this
It doesn't feel very dreamy.
Is that just me?
Maybe we need a stricter judge.
You mentioned that
you've been eating a lot of Mont Blanc,
so I thought you must love sweets.
This is our new desert.
Give it a taste.
Matsui and Shohei
happily made it together.
So if you say it's good, Ms. Miyu,
it passes the test.
Okay.
Bon appétit.
Are these curry leaves?
You're amazing, Ms. Matsui.
To be honest
I was jealous of you.
Without needing to say anything,
you and Shohei
could communicate with food.
I was always jealous of that.
But not anymore.
Knowing that such an amazing sweets chef
is working with Shohei
It's incredibly reassuring.
You know,
your goodie-two-shoes vibe
always bugged me.
It doesn't matter to the customers
how much work we put in.
-Exactly.
-But you
You were always with Chef Hirako, right?
You should know better than anyone
how hard he works.
If that's the case
you need to root for him.
With your support,
he can become an even greater chef.
And you!
Stop eating leaves and say something!
What?
You brought me here because
you knew I'd get angry like this, right?
Cooking is all about quality ingredients,
the chef's skill, and their experience.
What are you talking about?
However
it is true that a chef's mental state
is subtly affected by the taste of food.
This dessert, for instance.
It will have a kinder taste
if it's made with more kindness.
Food made with a bad attitude
will always be missing something.
Just like you mentioned, Matsui
If Ms. Miyu supported Shohei a bit more,
his food might possibly get a bit better.
This dessert, too,
might just get a little sweeter.
I hope the Grand Maison Tokyo
can get closer to achieving the three-star
rating with help from Ms. Miyu.
Thank you for tasting it.
We're leaving.
-Ms. Matsui!
-Oh my god!
I put thumbtacks on your locker!
-Thumbtacks? How old are you?
-Thumbtacks?
I'm sorry!
Treat me to some delicious sweets
as an apology sometime.
Chefs repay debts with food.
Right, Natsuki Obana?
You better learn to address people
with respect.
Ouch!
Don't bullies usually put thumbtacks
in your shoes?
Yeah, it was like that, but
Hello?
Hi, Shohei.
Mr. Minegishi, here please.
This is a tarte boudin.
Wow.
This is insanely good!
I made it with our new sous-chef, Shohei.
Ghost Chef, sous-chef.
How many names do you have?
What a pain.
Sorry.
Have some dessert, too, if you'd like.
Our pastry chef perfected it.
I can't help but smile when I eat this.
It's just so damn good!
Thank you!
Yes!
I'll be going now.
I'll be back with fresh ingredients
when the review starts.
-Thank you.
-Thank you very much.
Thank you!
-The parsley smells great.
-This is Japanese parsley.
Thank you. Please take your receipt.
Dang it, I forgot the receipt again.
You're Mr. Minegishi,
the legendary game hunter.
I'm Eto, from the restaurant Gaku.
So you're the guy
who keeps showing up at my store.
I always miss you
so I thought I'd try to catch you here.
Did you follow me here?
You've got some nerve.
I'm sorry!
I need you to sell me
your Japanese parsley.
-My chef needs it.
-Leave me alone!
-I'm begging you.
-Get out of here.
-I'll come by your home again.
-So annoying!
THREE DAYS UNTIL MICHELIN REVIEW
ANCHOVY PASTE, GARLIC, OLIVE OIL
This looks great.
Almost there.
HAZELNUTS, ANCHOVY SAUCE, PARSLEY
We just need a fish dish now.
Right.
How's the tuna?
Almost there.
The one-star evaluations have started.
PUNTARELLE, FLOUR, EGG, WATER, VERJUICE
This is it!
A dish to replace the tuna.
Can you all taste it for me?
Oui, chef.
You too, Mr. Obana.
Roasted grouper
with hazelnuts and anchovy.
It's simple and beautiful.
What is this?
I roasted the grouper
and added a hazelnut anchovy sauce.
The texture of the skin
and natural sweetness of the grouper.
The fragrance of the nuts,
the umami of the anchovy.
It's all incredible.
This has the power to blow minds.
Ms. Rinko.
You are truly an incredible chef.
You're being far too kind.
Not good enough?
I'm doing tuna.
Why? Ms. Rinko's grouper is perfect.
Nothing could be better than this.
Old lady.
Do you think you can get three stars
with that dish?
-She can.
-Shut up.
I'm talking to the chef.
So?
Do you think that grouper
can get three stars?
I don't know.
Then I'll say it clearly for you.
That grouper dish
won't get us three stars.
We can serve it
for the one and two-star evaluations.
But we'll go with tuna
for the three-star evaluation.
I promise to finish it by then.
For now, we've completed our menu.
Let's serve it right away, Chef Rinko.
The Michelin evaluators may be here soon.
-Right.
-Excuse me.
There's something
I've been thinking about.
They say the one-star evaluation
is conducted by one customer.
Usually, that reservation
would have already been made by now.
But our only one-customer reservation
is one of our regulars.
So the evaluator isn't coming?
That's strange. After we made the Top 10,
we should be on their radar.
I knew it.
It's because Ms. Linda knows I'm here.
Shohei. That's enough.
Okay.
TWO DAYS UNTIL MICHELIN REVIEW
-Hello.
-Sorry, who are you?
Don't mind him.
Ever heard of an appointment?
-I think I've heard of it.
-An appointment!
-Hello.
-Sorry, who are you?
Don't mind him.
Ever heard of an appointment?
-I think I've heard of it.
-An appointment!
The Michelin evaluators
aren't coming to our restaurant.
It's too late for that.
How many times did I say that a restaurant
with Shohei Hirako will not get any stars?
I respected you for spreading the word
about delicious food around the world,
not caring about money or power,
and only trusting your own palate.
So why are you wasting your time
with all this pointless stuff?
You know how good our food is.
A restaurant with good food and service
deserves to be judged fairly.
-What floor?
-Seven.
You're such a child.
Our owner is angry.
He's a man of noble rank
and well connected in French politics.
The fate of one restaurant
is like a small piece of trash
in the face of true power.
So that's why
the Queen of Gastronomy is so flustered.
You want to crush Shohei
because you're scared of your owner.
You're really going to twist
your principles just to keep your job?
I've never lied to my palate.
Then come visit us again.
-I won't.
-Don't run away.
-You're scared to eat our food, right?
-What are you saying?
"The best food ever."
Foodies travel the globe
in order to experience that thrill.
But after setting the bar too high,
nothing moves you anymore, right?
Nothing can satisfy you.
Don't you want to experience it again?
That thrill.
I will give you the best damn course meal
you've ever had in your life.
So please, I'm begging you.
You're the one who seems flustered.
Welcome. I'll show you to your seat.
Welcome.
Welcome.
All our staff
have been excited for your visit.
We strive to give you
the finest food and service.
-Is there anything you don't like?
-I'll have the paired wine.
Absolutely.
The customer at table four
seems to be a little grumpy.
Oh-la-la.
Let's make sure to make her happy.
Oui, chef!
What's wrong?
Rinko.
Let's show her everything we've got.
That's what I always do.
It's you who needs to behave.
Let's enjoy this.
Please enjoy.
This is sea urchin pain perdu.
-Serita, bavarois next.
-Right.
This is "Breeze," characterized by citrus
and green apple aromas with nice acidity.
This is our signature dish,
goat milk bavarois.
Please enjoy.
This is poached milt chaud-froid.
Excuse me.
Please enjoy it paired with chilled wine.
SHRIMP, ONION, WHITE CELERY, TOMATO,
SPINACH, TARDIVO, BROTH, SHALLOTS, CREAM
Langoustine étuvée.
Ready, Serita?
Thank you.
-Okay.
-Right.
This is a warm, freshwater shrimp soup.
Ready.
This is couscous à la maison
with five types of meat.
Bon appétit.
There's one more.
I'm not here for you.
What will the restaurant's name be?
Grand Maison Tokyo.
Couscous salad with ris de veau.
It's beautiful.
Yes!
PORK BLOOD, APPLE,
PIE DOUGH, SUGAR, BUTTER
I see I'll go buy some liver.
Let's officially bring
Mr. Aizawa on board.
He's essential to this restaurant
in order to earn three stars.
I came to learn
how to make character bento.
GUINEA FOWL WHITE LIVER,
PISTACHIO, CHIVES, OLIVE OIL
This is a tarte boudin.
A tart made with pork blood and apples.
Please use the liver on top
as a sauce and enjoy.
This is roasted grouper.
Well Shall we start?
Welcome to Grand Maison Tokyo.
It's gold? Silver
Let's serve the best dishes
and the best service, just like always!
Let's do this!
Shohei Hirako's cooking
has the power to move people.
You're not quitting French cuisine.
I want to work here.
I want to cook with Mr. Obana
and all of you at Grand Maison Tokyo!
-Okay.
-Table four.
This is a turtle dove demi-en-croute.
Forgive me!
I was being paid to spy.
Can I really stay?
You're the prep cook, right?
This is our signature dish.
Meringue ice cream.
Please enjoy.
I already told you, you let me down!
So try my dessert again!
I want to study more.
I want to work harder.
Please let me work here.
This is a creme d'Ange.
It's made with ricotta cheese, which has
low fat, a milky flavor and sweetness.
If we really want to get three stars,
we're going to need a sommelier like you.
We've done it.
We've assembled the perfect team.
-Thank you.
-Thank you.
We look forward to seeing you again.
Thank you.
How was your meal, Ms. Linda?
I respect that you've always taken pride
and responsibility in your own tastes
and have fairly spread the love
of good food around the world.
That's why I ask you, Ms. Linda.
Is Grand Maison Tokyo's full course meal
worthy of a trip around the globe?
Is Grand Maison Tokyo's full course meal
worthy of a trip around the globe?
Yes.
I didn't think
I'd ever experience this again.
It was the best meal I've ever had.
Thank you.
This is why I can't quit.
I love it too much.
Pardon me.
-Strainer, please.
-Thank you.
Thank you.
This is it!
We have a reservation for
a single customer who's never been here.
It must be
It must be a Michelin evaluator.
Alright!
We did it!
Alright!
We got through to Ms. Linda.
-We can't let our guard down.
-I know.
Hurry up with the tuna.
What will happen with Ms. Linda?
Linda? Good question.
Throwing away your whole career
for the sake of one restaurant?
It's difficult to understand.
When a real gourmet
lies to their palate, it's game over.
I will be back.
With this weapon-like tongue of mine.
Au revoir.
You're naive.
They'll never let you come back.
Don't worry.
Grand Maison Tokyo will prove
that I was right.
Soon, the Michelin review will begin.
Please watch your step.
Evaluators will visit as normal guests
and objectively review our restaurant.
They are hardcore foodies
with extensive knowledge.
They analyze not only the taste,
but also the cooking methods
and the chef's intentions with the dishes
and write a report.
This is how it's understood
in the restaurant industry.
If one star is given, the next evaluation
for two stars will begin.
Two evaluators then come
for the two-star evaluation.
One will be a foreigner,
said to have
a certain pattern of behavior.
-Looking for the restroom?
-Yes.
Right this way.
If they both enjoy the meal,
two stars are awarded.
That two-star report is then taken
to the Star Selection meeting
where the final star count is determined.
After that, two three-star evaluators
pay a visit for the final evaluation.
I beg you for Chef Tango's sake.
I need Japanese parsley! Please!
Don't serve him tea.
Come on, he's visiting us this much.
Don't you think you ought to help him?
-Listen to me!
-Ouch!
This is getting to be a pain for me, too!
-Do something!
-That hurts!
He's freaking me out.
I got it!
There it is!
Whoa!
I can't believe
you were able to persuade Mr. Minegishi.
It somehow worked.
This will improve our food for sure.
How about the evaluators?
There's only one reservation for a man
and a woman, where one is a foreigner.
Please wait a moment.
If we're too innovative,
we might risk losing stars.
But I have faith in the dishes
we have made here together.
Oui, chef!
Thank you for waiting.
This is a scallop mousse
with smoked scallop broth.
You saved my life, Chef Tango.
I'll follow you anywhere.
Let's give them our best food and service.
This is raw white shrimp with
charcoal-grilled malted barley cake.
Edamame, pumpkin seeds, and a pot-au-feu
made with fermented venison.
Please mix in the fermented venison
sausage with the herb bouquet.
Let's get the fourth dish out.
Oui, chef!
This is a king crab and seaweed pie,
baked over charcoal with beach rose.
The stems of the enoki mushrooms were
baked in banana leaves with lemon thyme.
This is the main dish.
A charcoal grilled duck breast.
Please enjoy it
with the kaya fruit and kombu oil.
Please break up
the duck fat crisp and enjoy.
Please enjoy this palate cleanser
of richly sweet beets and pear skin.
Here is your dessert.
This is a soy milk mousse
with semi-dried kiwi and oxalis.
Thank you.
We hope to see you again.
Thank you.
Well done, Chef Tango.
Thank you for getting us
the Japanese parsley.
Well, about that
Is he going to fry the tuna?
What?
The knife?
CHURROS: BUTTER, MILK, SUGAR, SALT, FLOUR
Listen, everyone.
-Is this a good time?
-Yes.
Everyone is doing a great job
so I don't have any special requests,
but I should tell you.
Tomorrow, we have a reservation for two
from a French customer.
We've learned
that the other guest is a Japanese woman.
We can be certain they're from Michelin.
The three-star evaluation.
It's finally time.
And the tuna, Mr. Obana?
It's ready.
Let me try.
Then we'll compare it
with your roasted grouper.
Got it.
Flash-grilled tuna.
Roast grouper.
-It doesn't look like tuna!
-It's so beautiful.
Yum!
I've never seen it cooked like this.
The churros are nice and crispy.
The acidity of the sauce
matches the fish perfectly.
Obana, you've made something incredible.
This is the birth of a new French dish.
I told you.
So? My tuna is perfect, right?
Yes. It's delicious.
I've never seen it before.
Then we'll serve it
for the three-star evaluation.
-Right.
-Oui.
MICHELIN THREE-STAR REVIEW DAY
Good morning.
Let's go.
My face is frozen.
It's so cold in here.
It is cold.
I'm washing my face
while wearing a down jacket.
You can sleep
in the living room if you want.
About that.
You could have said that earlier,
you know.
Why don't you find yourself
a place already?
Don't worry. I'll be out soon.
Come on, you're all talk.
Let's go.
Mr. Minegishi is late.
It's already two.
-Hey, Mr. Obana.
-Yeah?
-About the fish
-Chef!
Chef Rinko. We have trouble.
It's Mr. Minegishi.
Please wait.
-Hello?
-Hey, forgive me.
I'm stuck in traffic.
I might not get
that parsley to you on time.
The couscous needs
its color from the parsley.
Understood. We'll do what we can.
-Serita.
-I'll go buy some.
THREE HOURS UNTIL OPEN
Yeah Your place as well
Will you keep it down?! Geez.
-Well, I'm bored!
-Sorry.
We might not make it
to your place on time.
We still have enough in stock,
so we'll be fine.
I'm more worried about Grand Maison Tokyo.
Please hurry to them first.
Goodbye.
TWO HOURS UNTIL OPEN
No parsley Where's the supermarket?
-Mr. Serita!
-Mr. Obana!
You're so slow!
Did you find it?
What?
-I looked everywhere but this was it.
-Seriously?
-There was nothing else?
-I'll go.
No. We don't have time for that.
What do we do? We're out of time.
-How about using watercress?
-The flavor won't work!
I know, but it's better than this!
What a lively place this is!
Mr. Tango?
What the hell are you doing here?
Is Tango the black cat lost again?
Chef Hayami.
Please use this.
What?
Are you sure?
We've been working with Mr. Minegishi too,
and he contacted us.
He said Grand Maison Tokyo
was in crisis mode.
Are you sure we can have this?
After what you did for us?
Thank you for getting us
the Japanese parsley.
Well, about that
The one who persuaded Mr. Minegishi
was Obana.
It seems he told Mr. Minegishi
that you're a trustworthy chef.
So you do admit that Tango is a good chef?
No way. I just felt bad for him
after he got the boot.
Right.
The favor has been returned.
Now I can bring you down
without any reservations.
Tango.
Don't regret it
if this gets us the three stars.
If you think you can do it, go for it.
Tokyo's number one is Gaku.
Thank you.
Thank you.
-Shohei, hurry.
-Right.
-Hey, Mr. Shohei.
-What?
Could you let me do it?
Are you sure?
I'm a founding member
of this restaurant after all.
Welcome to Grand Maison Tokyo.
-Welcome.
-Welcome.
This is a goat milk bavarois.
Shake it up. Try reversing it.
Thank you.
This is poached milt chaud-froid.
Got it?
Yeah.
This is a warm, freshwater shrimp soup.
Is this enough color from the parsley?
Nice parsley, Seri.
Pardon me.
That was a close one.
Couscous salad with ris de veau.
-Here.
-Thanks.
What's the fish today?
Let's do the tuna.
Aizawa start the churros.
Oui.
Sorry, let's not serve the tuna.
What?
Let's serve my grouper instead.
-Get it ready, Shohei.
-Are you serious?
I bet everything on that dish.
To be honest,
I think my grouper is better.
During the L'Ambroisie test,
you ignored my idea,
served your own, and failed.
I've changed
since we opened this restaurant.
This is different from that foie gras.
Are you saying
that your cooking is better than mine?
I'll fight with my own dish.
Forget our promise then.
Even if you don't get three stars,
it's none of my business.
I don't work here anymore.
Do as you please.
Mr. Obana!
Shohei, get the grouper sauce ready.
-Hurry.
-Oui, chef.
-Mr. Aizawa, get the puntarelle.
-Oui, chef.
Serita, be on standby
with the turtle dove.
Oui, chef.
I'M GOING TO A NEW RESTAURAN
-Morning.
-Hey.
Why'd you call me here so early?
There's something
I want to talk to you about.
We will now announce the restaurants
listed in 2020's Tokyo Michelin Guide.
I'm so nervous. I wasn't expecting this.
It's announced differently every year.
It looks like they're presenting live
without any prior notice this year.
But being called here
means we're getting stars, right?
-What?
-All the evaluated restaurants are here.
It doesn't guarantee a star?
Of course not.
Sometimes stars
are even revoked from restaurants
after the Star Selection evaluation.
We can't relax.
Don't worry, Ms. Rinko.
-Thanks.
-Ladies and gentlemen.
We'll start by introducing this year's
one-star to three-star restaurants.
Now presenting the one-star restaurants.
There are 167 one-star restaurants
this year.
As for first-time recipients,
there were 19 restaurants.
We weren't listed.
How do you feel?
I'm thrilled.
-This is great.
-Yes.
It's fine. We'll get two.
Next, we'll introduce
this year's two-star restaurants.
There were 48 two-star restaurants.
There were three first-time recipients.
The new two-star recipients are
Inua, Ginza Shinohara, and Prisma.
Chefs, please come to the stage.
We still have a chance.
From Inua, here's Mr. Thomas Frebel.
And from Ginza Shinohara,
Mr. Takemasa Shinohara.
Grand Maison Tokyo and Gaku
haven't been called yet.
Maybe we should have served
Mr. Obana's tuna after all.
No, I didn't say anything before,
but your grouper was amazing.
It had real impact.
It was just as good as Obana's tuna.
Obana knows that better than anyone.
He was so happy he was about to cry.
You made a dish more delicious
than he could have imagined.
Not good enough?
I'm doing tuna.
But he said he wanted to serve the tuna
because my dish was no good.
He was testing you.
Do you think that grouper
can get three stars?
He wanted to see if you really had
the confidence to serve it to customers.
Are you saying
that your cooking is better than mine?
He told me something
when he left the restaurant.
Three years ago, I caved
to the pressure of having two stars.
What are you saying?
If this restaurant ever gets stars,
Rinko Hayami
will feel the same pressure that I did.
When that happens
what do you think will be necessary?
What?
The power to believe in yourself.
That, and the conviction
that you've gotten
Michelin stars with your own cuisine.
When you think about it that way,
Natsuki Obana
is simply standing in her way.
So that's why you focused on tuna
and had her make everything else?
No. I just wanted to focus on the tuna.
What's with you?
-Do me a favor, Shohei.
-What?
I know the restaurant
is in good hands with Kyono.
But in the kitchen,
having a partner is so important.
Did you do all this for Ms. Rinko?
No, I called you
because I want to make a tuna dish.
Right, sorry.
You're the sous-chef.
This part is silver.
Fill out the rest yourself.
Mr. Obana
Are you an affiliated member?
Well
This is me.
-Shall we?
-Indeed.
Next, we'll be introducing
the three-star restaurants.
This year,
there were 12 three-star restaurants.
There was one first-time recipient.
We will now present
the restaurants and chefs.
Your presenter today is Michelin Guide's
International Director, Mr. Aubert Montan.
We'll start with sushi
and Japanese cuisine.
From Sushi Yoshitake,
Mr. Masahiro Yoshitake.
Mr. Masahiro Yoshitake.
They continue to provide customers
with seasonal ingredients, fresh seafood,
and best-in-the-world technique.
Japanese Cuisine, Azabu Yukimura.
Here's Mr. Jun Yukimura.
Japanese Cuisine, Kadowaki.
Mr. Toshiya Kadowaki.
Japanese Cuisine, Kagurazaka Ishikawa.
Mr. Hideki Ishikawa.
Good luck, Dad.
Dear God, please let Dad get three stars.
Three stars!
Three stars!
Three stars!
Mr. Akio Makimura.
Three stars!
Please, God.
And next, French Cuisine.
Once again
Quintessence. Mr. Shuzo Kishida.
Mr. Shuzo Kishida.
Next is another
well-known French restaurant.
Mr. Joël Robuchon.
Mr. Michael Michaelidis.
French restaurant L'Osier.
Mr. Olivier Chaignon.
Mr. Olivier Chaignon.
And lastly, our first-time recipient.
This restaurant achieved a remarkable feat
in the Top Restaurants 50
and has since garnered
well-deserved attention.
Grand Maison Tokyo! Ms. Rinko Hayami.
Ms. Rinko Hayami!
-What?!
-Wait!
No way! You're kidding! Rinko!
We did it.
Chef Hayami, please take the stage.
Using fresh Japanese ingredients,
they provide customers with
incredible food and outstanding service.
Ms. Rinko!
They've achieved their dream
of receiving three stars!
And now, Tokyo's newest
three-star chef, Ms. Rinko Hayami.
A word, please.
Thank you.
Thank you.
Um
To the chefs who have gathered here today
All members
of the food and beverage industry.
I would like to pay respects to you all.
I would like to thank you
from the bottom of my heart
for letting me be here today.
Dreaming of being here one day,
I continued to cook.
However, I couldn't go on.
The reason is simple.
I didn't put in enough effort.
The people who made me realize that
were my amazing staff.
They taught me everything.
To have passion.
To never give up.
To always put the customer first.
And of course
to believe in yourself.
These people
have brought me here today.
Thank you, everyone!
Ms. Rinko!
Our job is a methodical one.
We bring customers food
and make them happy.
However
much like politicians,
we have the power to change the world.
Like performers and artists,
we bring out emotions in people.
Like doctors or lawyers
we have the power to save people.
I believe our job to be
an incredible profession.
I love my job.
I'm proud of it.
And now
our food has become a message
to share with the entire world.
Standing here today,
I've realized once again
the importance of that potential.
Food has the power to move people.
The person who taught me that
is a chef I respect very much.
If it weren't for him,
we wouldn't be here at all.
I will continue
to live up to the three-star honor.
So that chefs and cooks
can be respected even more,
I send this message
from Tokyo to the world.
And lastly
I will make sure to never lose
to the chef I respect, Natsuki Obana.
I'll continue to do my best.
Thank you very much!
That's such a waste!
Do you have any money?
Not for you!
You can open a restaurant,
and we can earn stars together.
But
Together, let's create the best
grand maison in the world.
I'll make sure you earn those stars.
Mr. Obana!
You really got those stars.
Come here.
We did it. We did it!
Thank you.
That roast grouper of yours.
It was so
incredibly
delicious.
Wow.
CHARLES DE GAULLE AIRPOR
-Amelie!
-Dad!
Hey, you!
Welcome home.
I'm home.
We'll just start from scratch.
I have one request.
Quit using that fake Kansai accent.
No can do.
Ain't that something.
Hands off. You're not ready yet.
Déjà vu?
Thank you for visiting us this evening.
-Hey.
-Yes?
Do you think your three stars
could get me some votes?
Ms. Matsui.
Apology gift, part seven.
Chef Rinko sure looked dolled up.
Well it is L'Ambroisie's
sister restaurant, after all.
They have a dress code.
And also,
she'll be seeing Mr. Obana
for the first time in a while.
Are you teasing me, Ms. Kanna?
Not at all.
I'm just wondering what kind of life
our beloved chef will continue to lead.
Chef Rinko Hayami
will be a chef who inspires dreams
in chefs all over the world.
You've got to be kidding me.
I swear
You meant this restaurant?!
Stop banging like that.
RESTAURANT ROMANTEI
I'm still getting ready.
What happened to L'Ambroisie's
sister restaurant?
-What's with those gloves?
-What?
Well, well.
The old man decided
to take a trip around the world
so I'm taking over until he comes back.
And here, I'll be able to do
all the research I want.
What do you plan on doing?
Didn't I tell you before?
We're going to make
the world's greatest Grand Maison.
Yes, but
we created Grand Maison Tokyo, right?
That's not where this ends.
Food has infinite potential.
Just like how Tokyo has tuna,
the world is full
of incredible ingredients.
I have an idea.
How about you and I sweep up
all the stars around the globe?
You mean open a sister restaurant
to Grand Maison Tokyo overseas?
Do you have any money?
Not for you!
That outfit of yours.
Don't waste it on a place like this.
Welcome to Grand Maison Tokyo.
It'll change French cuisine
all over the world.
This is our competition.
We can do it this time!
You fool.
Let's go for three stars!
Grand Maison Tokyo will be
the next three-star French restaurant.