Food Wars: Shokugeki no Soma (2015–…): Season 1, Episode 22 - The One Who Surpasses the Ordinary - full transcript
As judging begins, Hisako, Takumi, and other members of Group B are already winning big. But with Megumi's dish the last one on the judging table, can she pull an upset and take the top spot?
TOHTSUKI FALL SELECTION
One of us will go on to be
the next member of the Ten.
From out of the sixty participants
in the preliminaries...
...only the top four contestants
from A and B Blocks
will move on to the finals!
That means just eight finalists!
Twenty-eight points!
Thirty-one points!
Six points!
No way...
All those dishes were really well done!
Nao Sadatsuka has 84 points!
So then, Hisako Arato's score is...
92 points!
She cleared 90 points!
That's why Erina-sama chose her!
And now, Miyoko Hojo takes the stage!
What will her score be?
There we have it!
Eighty-seven points!
She overtakes Nao Sadatsuka
to grab the second spot!
HISAKO ARATO
MIYOKO HOJO
Rich with the aroma
of spices and pineapple,
a boluo-curry fried rice.
Thinking of it now...
I can still taste
the sweetness of the fruit
mixed with the saltiness
of the fried rice!
It's reminiscent of sweet and sour pork,
which also uses pineapple.
To finish it off,
she placed the rice inside
a hollowed-out pineapple,
which she then re-covered
and baked in the oven.
She was even careful to salt the areas
the rice would come in contact with
so it wouldn't become overly sweet.
That way, it just added a fragrant aroma
and the rice didn't lose moisture, right?
This was another step forward
in the history of Chinese cooking.
It showed unparalleled talent.
And it came in the shape of
someone with the skill to have
tamed the dragon's heat.
The Iron Dragon Girl!
True to form for the daughter
and heir to Chinatown's leading
and long-established restaurant.
Enough to make a man feel shame,
it was a striking dish!
No, a striking blow!
Incredible, I never thought curry
could be made that way!
THAT WHICH TRANSCENDS THE NORM
Hurry up! Judging's about to start!
Yeah, I bet things are
in high gear over here too--
A BLOCK JUDGING IN PROGRESS
What's going on?
It's eerily quiet.
Zero points?
What the heck?
How can you get zero points?
B VENUE
Eighty-six points!
Wow, talk about an attack from behind!
Yuki Yoshino has captured the third spot!
Right now, Hisako Arato
dominates the top spot
with 92 points.
Coming up in second place
is contestant Hojo,
with Yoshino in third
and Nao Sadatsuka in fourth.
I tell ya what, girl!
Your wild game curry was a masterpiece,
far above expectation.
OSAJI KITA
ORGANIZER, KITA GASTRONOMY CLUB
Thank you very much!
You made that stock
with fried duck fat and spices.
The fat imparted a duck flavor
to all the ingredients.
Normally, that would
give it a gamey smell, but...
This aroma is so refreshing!
It's brimming with the scent of the wild!
And the finishing touch is unreal!
You topped it off with a duck cutlet!
ORIE SENDAWARA
HEAD JUDGE
You've used turmeric and other spices
to perfectly mask the smell
and give it an orange-like scent.
Speaking of, duck a l'orange
is a classic French dish, isn't it?
Yes!
I added the fruit
and the rind to the sauce.
It really matches that special
garam masala, doesn't it?
SHINGO ANDO
CULINARY ESSAYIST
I see... Fall is indeed
the season for wild game.
Still, acquiring meat of this quality
for use in the Selection
would require a direct line to the hunter.
Young lady, I'll invite you to
the next meeting of my culinary club!
Oh, really?
You're so kind!
Think nothin' of it!
Her cuteness is enough
to drive men to this?
Yuki, the innocence of
your smile draws everyone in,
and your food is a shot to the heart.
You're just like...
the Little Red Riding Hood
of the Wild Forest!
The wait is over!
Next up is the must-see
competition of B Block!
The Aldini brothers!
First is the younger, Isami Aldini!
Well, I'm up.
Yeah...
Please, eat while it's still hot.
What's this? Has he made a calzone?
Calzone is made with pizza dough
that has been folded over
and stuffed with ingredients.
In Italy it can be either baked or fried,
depending on the region.
But usually, it's filled
with mozzarella cheese
and other ingredients used for pizza.
Meaning...
It's filled with curry!
So this is an Italian-style curry bread!
This is a different approach
from what we've seen so far.
Interesting! Well, let's try a bite!
Splash!
I-- is this tomato?
The depth and juiciness of the tomato
permeates the entire curry!
The only liquid used in
that curry was from tomatoes.
Oh, you used only tomatoes,
and no water at all?
That's right!
Laying tomatoes in a pot and applying heat
will release a surprising
amount of moisture.
I added a special spice blend
suited for the acidity of the juice
to bring out the umami of the tomato,
producing a deep, rich curry.
The dough was baked using
our house-made grape yeast starter.
The surface is nice and crispy.
As you chew, the texture
becomes sweet and chewy.
It produces the perfect harmony
with the depth of the curry!
It's splendid!
You've incorporated
the Japanese idea of curry bread
to make a new kind of Italian cuisine!
"He's always hung on to
his older brother's coattails."
That's probably what a lot of people here
have thought about Isami Aldini.
But that's not true.
He's heading down uncharted
territory on his own.
He's an explorer of flavor horizons!
I want to beat my brother,
this time for sure!
And Isami scores...
87 points!
He's now in second place!
He's tied with Hojo!
So Nao Sadatsuka is out of
the running for the finals, huh?
But look, she's laughing!
Could it be from the shock
of dropping to fifth place?
Big Sister Hisako!
It's a dead heat!
It's only fitting that competition
be fierce at a festival of fine dining!
Now then, making his own move,
is Takumi Aldini!
Buon appetito.
Oh, the next dish is pasta, eh?
Two Italian dishes in a row.
There's bacon, green peppers, mushrooms...
The ingredients are similar
to spaghetti Neapolitan,
but he's used a curry sauce
instead of ketchup.
The pasta is closer
to a fettucine as well.
Aside from that,
nothing really pops out, huh?
That calzone earlier was so unique that
this doesn't appear very promising at--
Wh-- what?
What is this depth of flavor?
It's like a lightning bolt to the brain!
The stock uses beef shank
and chicken carcass,
with fennel and green cardamom
added as aromatics.
This splendid curry sauce
tantalizes the nose!
It binds itself so well
to these wide-cut noodles!
What?
There's a hidden flavor. Is it soy sauce?
No...
It's tamari!
It's produced mainly in the Tokai region.
The flavor is more concentrated
than normal soy sauce,
and it's known for being
uniquely sweet and mellow.
I'm also pickin' up
the smoothness of cheese!
Allow me to explain.
Please look at the noodles' cross-section.
Wh-- what's this?
The pasta has three layers!
The surface layers are flavored
with turmeric,
while the middle layer is filled
with parmesan cheese.
I see!
The mixture of tamari and parmesan
created such richness of flavor?
Yeah, but still, if you add cheese,
the heat from when
you're boiling the noodles would--
That's why he went with three layers!
Sandwiched by outer layers, the cheese
inside would seep into the pasta!
The tamari reinforces the depth
of this curry sauce.
Upon chewing,
the richness of the parmesan cheese
spreads on the tongue
and drives the point home.
The technique of steeping soft cheeses
in soy sauce is well known,
but who would think parmesan cheese
and tamari would go so well together?
It's like a whole new encounter
between Italian and Japanese cooking,
using a curry dish as a vessel.
Takumi Aldini...
"He Who Carves Out New Flavor Horizons"!
They're both talented,
but I think Takumi has more finesse.
I'd like to ask you to make
tonight's main dish, Takumi.
Is that all right?
I can cook too!
Isami!
Why did you alter a dish
that was already completed?
You made the flavors muddled.
You want our diners to lose faith in us?
Brother, I'm sorry.
I ruined your cooking.
I was trying to show that I can cook too.
I didn't want to be a burden to him.
Mezzaluna
The knife named after the half-moon.
It suits us perfectly, don't you think?
When two halves come together,
it forms something complete.
To be Aldini means
the two of us side-by-side, Isami!
I'm trying to get better
so that you can grow too.
Then one day, our restaurant is sure to be
the best establishment in Italy!
Buon giorno!
Welcome to Trattoria Aldini!
Ciao, Aldini brothers!
Looking forward to some great food today!
We're countin' on you!
Usually he's more of a joker,
but when he puts on his chef's jacket,
it's like he's a different person.
Once again, I couldn't
keep up with him, huh?
Sure enough, my brother's incredible.
Takumi Aldini scores 90 points!
Grazie!
Someone else reached the 90s!
He even beat Hojo!
CACKLE CACKLE
B Block is reaching the final stretch.
Remaining chefs--
Okay, here you go.
She brought it out!
Don't ignore Urara-chan's
commentary, darn it!
Don't ignore Urara-chan's
commentary, darn it!
I was tired of waiting.
Wh-- wh-- what the heck is this?
No way!
Is that really food?
I put my all into this.
Well, please eat up.
The twins on this package are us, right?
How nostalgic!
This photo is from the '90s.
That could give away our age.
Maybe we should change the design?
Wh-- wha...
What is this dish?
Is it really curry?
Is that arch-shaped thing a decoration?
The sauce is a weird green color too.
There doesn't seem to be any roux.
Jeez, what do you think you're saying?
Make no mistake.
Everything on that plate is curry.
What's this?
The judges have been so talky up till now,
but they're totally frozen.
U-- um...
How does it taste?
How to even describe this?
Hot and cold ingredients are...
These seasoned culinary figures
are at a loss for words!
Does that mean the dish is
beyond their comprehension?
This curry sauce has been made
into a foam, and is slightly warm.
It almost melts on the tongue.
And this tomato mousse is cold, and...
I added spices as well as
sodium alginate to harden it.
I made the mousse using turmeric and
a powder of frozen
and pulverized foie gras.
The white substance in the middle
is a puree of potato and
six kinds of cheese.
I flash-froze that as well,
so it melts on the tongue.
If your mouth becomes too cold,
please have some of the spiced pie crust.
It's been flavored with coriander and
other spices to give the tongue a break.
It's a school of thought
in molecular gastronomy
where dishes are made of components
of varying temperatures.
This dish incorporates that concept.
S-- so then, does it taste good?
Of course, it's delicious!
But...
I don't have the words to 100%
describe its deliciousness!
It's so good even that charismatic
essayist can't describe it?
It uses spices as its base,
but has alternating textures
and temperatures.
This dish redefines the field
of cooking itself!
Yes, she could be called...
The Global Innovator!
9... 95 points?
In a single bound, Alice Nakiri
leaps straight to the top spot!
Oh, I didn't get 100?
That's unexpected.
Still...
Look, I beat you, Little Miss Helper.
Wh-- who are you calling
"Little Miss Helper"?
Awesome! All the judges
gave her 19 points!
That's practically perfect!
Impossible! For gourmands
of such renown to...
It's been a while since
we've seen scores this high!
Alice Nakiri takes first place!
She's followed by Arato and Takumi,
with Hojo and Isami tied for fourth place.
Only four contestants
from B Block can move on.
ISAMI ALDINI, 87 PTS
MIYOKO HOJO, 87 PTS
And so, there will be a runoff vote
for the two contestants now in fourth.
Still, they've put out
some interesting dishes,
only fitting for the final contenders.
Yes...
It's hard to say
one is better than the other.
It's been quite the heated
battle this year.
Well, let's move on to the voting.
U-- um...
I... I haven't presented my curry yet.
That girl who did the tsurushigiri.
-She's still here?
-Huh?
Tch! And after we'd built up
to the grand finale!
I'm sorry! I'm sorry!
GLOOOOOOM
All right!
It's Megumi's turn!
PRAYERS FOR A GREAT CATCH!
Megumi!
Everyone?
Whatch'all doin' here?
We left the fishin' to
the young'uns today.
We wanted to watch you shine, Megumi!
Oh, that's too much.
It looks like that bunch of
rough-looking dudes really like her.
Who the heck is Megumi Tadokoro?
Okay, Tadokoro, if we could get a move on.
Go on, Megumi!
Go stick it to 'em!
Pl-- please!
I want to help my family!
Please! Please!
This is a monkfish dobujiru curry.
"Dobujiru" is a hotpot dish with monkfish
as the main ingredient, isn't it?
Yes, it's a dish passed down by fishermen
in Ibaraki and Fukushima prefectures.
Monkfish in curry?
Just what was she thinking?
AAAAAH...
So that's it?
This is what monkfish cooking is like.
The main trait of dobujiru is
that it takes monkfish liver
and slowly cooks it down in a frying pan.
Then, miso and saké are added to
the liver to create the flavor base.
But this girl added spices
to make a "liver curry miso."
It's racing through my body!
It's so delicious,
I could get addicted to this!
To think, these spices would be such
a match for the rich depth of the liver!
Also, it's like...
after that food earlier,
you can feel it even more.
There's a personal touch to this dish.
Ingredients include the monkfish's
flesh, skin, and fins and...
Kogiku pumpkin, Tachikawa burdock root,
and Akasuji daikon!
Um, yes!
All those vegetables are from my hometown.
I tried various ways of
bringing out their flavor,
but curry is overpowering
and didn't match the sweetness
and bitterness of the vegetables,
so I was very worried.
But in a dobujiru using monkfish liver,
not only is the flavor
of the spices drawn out,
I noticed it acted as a kind of bridge to
the natural flavor of the vegetables.
I wanted to make something where you could
even get the smells of where I was born.
That's the kind of curry I wanted to make!
What? Megumi really made this food?
Yes! If she worked here,
no one could come close to her!
Apparently, there's a famous
cooking school in Tokyo.
You feel like trying to get in?
They say a lot of its graduates
are active across the world.
B-- but...
Mom, I...
In the future,
I was gonna help out at the inn.
If in the end you decide to work here,
that will be fine.
Actually, that would make me happy.
But first,
I'd like you to go out just once
and see the big, wide world.
What the...
You're sayin' Megumi's cooking
is only in the 10s?
I told ya, it's their five scores together
that make a perfect 100!
Way to go! That's our Megumi all right!
ACADEMIC ACHIEVEMENT CHARM
Here, it's a good luck charm
for your schoolwork.
Tokyo, huh?
We're gonna miss ya.
But there aren't many here
that are better than you.
Do your best, Megumi!
Megumi might be the greatest
up-and-comer this town's ever had!
FINAL WARNING
RATING: E
Megumi, how's school?
Mom, I...
It's going great.
My classes are so much fun.
Even though you're so talented, Megumi!
Do you want to get in
some cooking practice?
We'll go with you.
Oh, thank you!
But I thought I'd study alone tonight.
It's finally here, Tadokoro-chan.
The day you leave
your tiny, tiny garden...
to spread your wings and soar.
Megumi Tadokoro scores 88 points!
4th place!
She leaps into 4th place!
Miyoko Hojo is out of the running!
What an upset!
Megumi, you did it!
TAKUMI ALDINI, MEGUMI TADOKORO
ISAMI ALDINI
Megumi! Megumi!
Megumi!
I thought I could only
shut her up through force.
The way I am now...
could I create an atmosphere like that?
ACADEMIC ACHIEVEMENT CHARM
Yes, it's no good.
How could I give points
to a dish like this?
YUA SASAKI
A BLOCK EMCEE
U-- um, wh-- what about the score?
Did you not hear me?
I said this is no good.
S-- so, the total score is...
19 points.
Natsume Sendawara
gave zero points again, huh?
She's already judged more
than ten contestants
and hasn't given a single point.
Even though everything
looked delicious, huh?
What is this weird feeling in the air?
A Block's judges are pretty tough!
All right, th-- the next contestant!
Ryo Kurokiba, if you please!
TO BE CONTINUED
Subtitle translation by:
Javier Lopez
One of us will go on to be
the next member of the Ten.
From out of the sixty participants
in the preliminaries...
...only the top four contestants
from A and B Blocks
will move on to the finals!
That means just eight finalists!
Twenty-eight points!
Thirty-one points!
Six points!
No way...
All those dishes were really well done!
Nao Sadatsuka has 84 points!
So then, Hisako Arato's score is...
92 points!
She cleared 90 points!
That's why Erina-sama chose her!
And now, Miyoko Hojo takes the stage!
What will her score be?
There we have it!
Eighty-seven points!
She overtakes Nao Sadatsuka
to grab the second spot!
HISAKO ARATO
MIYOKO HOJO
Rich with the aroma
of spices and pineapple,
a boluo-curry fried rice.
Thinking of it now...
I can still taste
the sweetness of the fruit
mixed with the saltiness
of the fried rice!
It's reminiscent of sweet and sour pork,
which also uses pineapple.
To finish it off,
she placed the rice inside
a hollowed-out pineapple,
which she then re-covered
and baked in the oven.
She was even careful to salt the areas
the rice would come in contact with
so it wouldn't become overly sweet.
That way, it just added a fragrant aroma
and the rice didn't lose moisture, right?
This was another step forward
in the history of Chinese cooking.
It showed unparalleled talent.
And it came in the shape of
someone with the skill to have
tamed the dragon's heat.
The Iron Dragon Girl!
True to form for the daughter
and heir to Chinatown's leading
and long-established restaurant.
Enough to make a man feel shame,
it was a striking dish!
No, a striking blow!
Incredible, I never thought curry
could be made that way!
THAT WHICH TRANSCENDS THE NORM
Hurry up! Judging's about to start!
Yeah, I bet things are
in high gear over here too--
A BLOCK JUDGING IN PROGRESS
What's going on?
It's eerily quiet.
Zero points?
What the heck?
How can you get zero points?
B VENUE
Eighty-six points!
Wow, talk about an attack from behind!
Yuki Yoshino has captured the third spot!
Right now, Hisako Arato
dominates the top spot
with 92 points.
Coming up in second place
is contestant Hojo,
with Yoshino in third
and Nao Sadatsuka in fourth.
I tell ya what, girl!
Your wild game curry was a masterpiece,
far above expectation.
OSAJI KITA
ORGANIZER, KITA GASTRONOMY CLUB
Thank you very much!
You made that stock
with fried duck fat and spices.
The fat imparted a duck flavor
to all the ingredients.
Normally, that would
give it a gamey smell, but...
This aroma is so refreshing!
It's brimming with the scent of the wild!
And the finishing touch is unreal!
You topped it off with a duck cutlet!
ORIE SENDAWARA
HEAD JUDGE
You've used turmeric and other spices
to perfectly mask the smell
and give it an orange-like scent.
Speaking of, duck a l'orange
is a classic French dish, isn't it?
Yes!
I added the fruit
and the rind to the sauce.
It really matches that special
garam masala, doesn't it?
SHINGO ANDO
CULINARY ESSAYIST
I see... Fall is indeed
the season for wild game.
Still, acquiring meat of this quality
for use in the Selection
would require a direct line to the hunter.
Young lady, I'll invite you to
the next meeting of my culinary club!
Oh, really?
You're so kind!
Think nothin' of it!
Her cuteness is enough
to drive men to this?
Yuki, the innocence of
your smile draws everyone in,
and your food is a shot to the heart.
You're just like...
the Little Red Riding Hood
of the Wild Forest!
The wait is over!
Next up is the must-see
competition of B Block!
The Aldini brothers!
First is the younger, Isami Aldini!
Well, I'm up.
Yeah...
Please, eat while it's still hot.
What's this? Has he made a calzone?
Calzone is made with pizza dough
that has been folded over
and stuffed with ingredients.
In Italy it can be either baked or fried,
depending on the region.
But usually, it's filled
with mozzarella cheese
and other ingredients used for pizza.
Meaning...
It's filled with curry!
So this is an Italian-style curry bread!
This is a different approach
from what we've seen so far.
Interesting! Well, let's try a bite!
Splash!
I-- is this tomato?
The depth and juiciness of the tomato
permeates the entire curry!
The only liquid used in
that curry was from tomatoes.
Oh, you used only tomatoes,
and no water at all?
That's right!
Laying tomatoes in a pot and applying heat
will release a surprising
amount of moisture.
I added a special spice blend
suited for the acidity of the juice
to bring out the umami of the tomato,
producing a deep, rich curry.
The dough was baked using
our house-made grape yeast starter.
The surface is nice and crispy.
As you chew, the texture
becomes sweet and chewy.
It produces the perfect harmony
with the depth of the curry!
It's splendid!
You've incorporated
the Japanese idea of curry bread
to make a new kind of Italian cuisine!
"He's always hung on to
his older brother's coattails."
That's probably what a lot of people here
have thought about Isami Aldini.
But that's not true.
He's heading down uncharted
territory on his own.
He's an explorer of flavor horizons!
I want to beat my brother,
this time for sure!
And Isami scores...
87 points!
He's now in second place!
He's tied with Hojo!
So Nao Sadatsuka is out of
the running for the finals, huh?
But look, she's laughing!
Could it be from the shock
of dropping to fifth place?
Big Sister Hisako!
It's a dead heat!
It's only fitting that competition
be fierce at a festival of fine dining!
Now then, making his own move,
is Takumi Aldini!
Buon appetito.
Oh, the next dish is pasta, eh?
Two Italian dishes in a row.
There's bacon, green peppers, mushrooms...
The ingredients are similar
to spaghetti Neapolitan,
but he's used a curry sauce
instead of ketchup.
The pasta is closer
to a fettucine as well.
Aside from that,
nothing really pops out, huh?
That calzone earlier was so unique that
this doesn't appear very promising at--
Wh-- what?
What is this depth of flavor?
It's like a lightning bolt to the brain!
The stock uses beef shank
and chicken carcass,
with fennel and green cardamom
added as aromatics.
This splendid curry sauce
tantalizes the nose!
It binds itself so well
to these wide-cut noodles!
What?
There's a hidden flavor. Is it soy sauce?
No...
It's tamari!
It's produced mainly in the Tokai region.
The flavor is more concentrated
than normal soy sauce,
and it's known for being
uniquely sweet and mellow.
I'm also pickin' up
the smoothness of cheese!
Allow me to explain.
Please look at the noodles' cross-section.
Wh-- what's this?
The pasta has three layers!
The surface layers are flavored
with turmeric,
while the middle layer is filled
with parmesan cheese.
I see!
The mixture of tamari and parmesan
created such richness of flavor?
Yeah, but still, if you add cheese,
the heat from when
you're boiling the noodles would--
That's why he went with three layers!
Sandwiched by outer layers, the cheese
inside would seep into the pasta!
The tamari reinforces the depth
of this curry sauce.
Upon chewing,
the richness of the parmesan cheese
spreads on the tongue
and drives the point home.
The technique of steeping soft cheeses
in soy sauce is well known,
but who would think parmesan cheese
and tamari would go so well together?
It's like a whole new encounter
between Italian and Japanese cooking,
using a curry dish as a vessel.
Takumi Aldini...
"He Who Carves Out New Flavor Horizons"!
They're both talented,
but I think Takumi has more finesse.
I'd like to ask you to make
tonight's main dish, Takumi.
Is that all right?
I can cook too!
Isami!
Why did you alter a dish
that was already completed?
You made the flavors muddled.
You want our diners to lose faith in us?
Brother, I'm sorry.
I ruined your cooking.
I was trying to show that I can cook too.
I didn't want to be a burden to him.
Mezzaluna
The knife named after the half-moon.
It suits us perfectly, don't you think?
When two halves come together,
it forms something complete.
To be Aldini means
the two of us side-by-side, Isami!
I'm trying to get better
so that you can grow too.
Then one day, our restaurant is sure to be
the best establishment in Italy!
Buon giorno!
Welcome to Trattoria Aldini!
Ciao, Aldini brothers!
Looking forward to some great food today!
We're countin' on you!
Usually he's more of a joker,
but when he puts on his chef's jacket,
it's like he's a different person.
Once again, I couldn't
keep up with him, huh?
Sure enough, my brother's incredible.
Takumi Aldini scores 90 points!
Grazie!
Someone else reached the 90s!
He even beat Hojo!
CACKLE CACKLE
B Block is reaching the final stretch.
Remaining chefs--
Okay, here you go.
She brought it out!
Don't ignore Urara-chan's
commentary, darn it!
Don't ignore Urara-chan's
commentary, darn it!
I was tired of waiting.
Wh-- wh-- what the heck is this?
No way!
Is that really food?
I put my all into this.
Well, please eat up.
The twins on this package are us, right?
How nostalgic!
This photo is from the '90s.
That could give away our age.
Maybe we should change the design?
Wh-- wha...
What is this dish?
Is it really curry?
Is that arch-shaped thing a decoration?
The sauce is a weird green color too.
There doesn't seem to be any roux.
Jeez, what do you think you're saying?
Make no mistake.
Everything on that plate is curry.
What's this?
The judges have been so talky up till now,
but they're totally frozen.
U-- um...
How does it taste?
How to even describe this?
Hot and cold ingredients are...
These seasoned culinary figures
are at a loss for words!
Does that mean the dish is
beyond their comprehension?
This curry sauce has been made
into a foam, and is slightly warm.
It almost melts on the tongue.
And this tomato mousse is cold, and...
I added spices as well as
sodium alginate to harden it.
I made the mousse using turmeric and
a powder of frozen
and pulverized foie gras.
The white substance in the middle
is a puree of potato and
six kinds of cheese.
I flash-froze that as well,
so it melts on the tongue.
If your mouth becomes too cold,
please have some of the spiced pie crust.
It's been flavored with coriander and
other spices to give the tongue a break.
It's a school of thought
in molecular gastronomy
where dishes are made of components
of varying temperatures.
This dish incorporates that concept.
S-- so then, does it taste good?
Of course, it's delicious!
But...
I don't have the words to 100%
describe its deliciousness!
It's so good even that charismatic
essayist can't describe it?
It uses spices as its base,
but has alternating textures
and temperatures.
This dish redefines the field
of cooking itself!
Yes, she could be called...
The Global Innovator!
9... 95 points?
In a single bound, Alice Nakiri
leaps straight to the top spot!
Oh, I didn't get 100?
That's unexpected.
Still...
Look, I beat you, Little Miss Helper.
Wh-- who are you calling
"Little Miss Helper"?
Awesome! All the judges
gave her 19 points!
That's practically perfect!
Impossible! For gourmands
of such renown to...
It's been a while since
we've seen scores this high!
Alice Nakiri takes first place!
She's followed by Arato and Takumi,
with Hojo and Isami tied for fourth place.
Only four contestants
from B Block can move on.
ISAMI ALDINI, 87 PTS
MIYOKO HOJO, 87 PTS
And so, there will be a runoff vote
for the two contestants now in fourth.
Still, they've put out
some interesting dishes,
only fitting for the final contenders.
Yes...
It's hard to say
one is better than the other.
It's been quite the heated
battle this year.
Well, let's move on to the voting.
U-- um...
I... I haven't presented my curry yet.
That girl who did the tsurushigiri.
-She's still here?
-Huh?
Tch! And after we'd built up
to the grand finale!
I'm sorry! I'm sorry!
GLOOOOOOM
All right!
It's Megumi's turn!
PRAYERS FOR A GREAT CATCH!
Megumi!
Everyone?
Whatch'all doin' here?
We left the fishin' to
the young'uns today.
We wanted to watch you shine, Megumi!
Oh, that's too much.
It looks like that bunch of
rough-looking dudes really like her.
Who the heck is Megumi Tadokoro?
Okay, Tadokoro, if we could get a move on.
Go on, Megumi!
Go stick it to 'em!
Pl-- please!
I want to help my family!
Please! Please!
This is a monkfish dobujiru curry.
"Dobujiru" is a hotpot dish with monkfish
as the main ingredient, isn't it?
Yes, it's a dish passed down by fishermen
in Ibaraki and Fukushima prefectures.
Monkfish in curry?
Just what was she thinking?
AAAAAH...
So that's it?
This is what monkfish cooking is like.
The main trait of dobujiru is
that it takes monkfish liver
and slowly cooks it down in a frying pan.
Then, miso and saké are added to
the liver to create the flavor base.
But this girl added spices
to make a "liver curry miso."
It's racing through my body!
It's so delicious,
I could get addicted to this!
To think, these spices would be such
a match for the rich depth of the liver!
Also, it's like...
after that food earlier,
you can feel it even more.
There's a personal touch to this dish.
Ingredients include the monkfish's
flesh, skin, and fins and...
Kogiku pumpkin, Tachikawa burdock root,
and Akasuji daikon!
Um, yes!
All those vegetables are from my hometown.
I tried various ways of
bringing out their flavor,
but curry is overpowering
and didn't match the sweetness
and bitterness of the vegetables,
so I was very worried.
But in a dobujiru using monkfish liver,
not only is the flavor
of the spices drawn out,
I noticed it acted as a kind of bridge to
the natural flavor of the vegetables.
I wanted to make something where you could
even get the smells of where I was born.
That's the kind of curry I wanted to make!
What? Megumi really made this food?
Yes! If she worked here,
no one could come close to her!
Apparently, there's a famous
cooking school in Tokyo.
You feel like trying to get in?
They say a lot of its graduates
are active across the world.
B-- but...
Mom, I...
In the future,
I was gonna help out at the inn.
If in the end you decide to work here,
that will be fine.
Actually, that would make me happy.
But first,
I'd like you to go out just once
and see the big, wide world.
What the...
You're sayin' Megumi's cooking
is only in the 10s?
I told ya, it's their five scores together
that make a perfect 100!
Way to go! That's our Megumi all right!
ACADEMIC ACHIEVEMENT CHARM
Here, it's a good luck charm
for your schoolwork.
Tokyo, huh?
We're gonna miss ya.
But there aren't many here
that are better than you.
Do your best, Megumi!
Megumi might be the greatest
up-and-comer this town's ever had!
FINAL WARNING
RATING: E
Megumi, how's school?
Mom, I...
It's going great.
My classes are so much fun.
Even though you're so talented, Megumi!
Do you want to get in
some cooking practice?
We'll go with you.
Oh, thank you!
But I thought I'd study alone tonight.
It's finally here, Tadokoro-chan.
The day you leave
your tiny, tiny garden...
to spread your wings and soar.
Megumi Tadokoro scores 88 points!
4th place!
She leaps into 4th place!
Miyoko Hojo is out of the running!
What an upset!
Megumi, you did it!
TAKUMI ALDINI, MEGUMI TADOKORO
ISAMI ALDINI
Megumi! Megumi!
Megumi!
I thought I could only
shut her up through force.
The way I am now...
could I create an atmosphere like that?
ACADEMIC ACHIEVEMENT CHARM
Yes, it's no good.
How could I give points
to a dish like this?
YUA SASAKI
A BLOCK EMCEE
U-- um, wh-- what about the score?
Did you not hear me?
I said this is no good.
S-- so, the total score is...
19 points.
Natsume Sendawara
gave zero points again, huh?
She's already judged more
than ten contestants
and hasn't given a single point.
Even though everything
looked delicious, huh?
What is this weird feeling in the air?
A Block's judges are pretty tough!
All right, th-- the next contestant!
Ryo Kurokiba, if you please!
TO BE CONTINUED
Subtitle translation by:
Javier Lopez