Food Wars: Shokugeki no Soma (2015–…): Season 2, Episode 12 - The Magician Returns - full transcript
Soma's been sent to work under Shinomiya at his newest restaurant. However, the grueling work exposes Soma's lack of skill in the French kitchen, putting his future at risk.
Popular Japanese chef-owner of "SHINO'S"
and the man said to be
mentioned daily in Paris,
Kojiro Shinomiya will be opening
his first branch location in Tokyo.
POPLULAR JAPANESE CHEF IN FRANCE
OPNES RESTAURNAT IN TOKYO
The anticipation level among
food connoisseurs for
the cuisine of Chef Kojiro, referred to as
the "Legume Magician," continues to rise.
Huh? I'm so busy prepping for open
that I don't have time to sleep!
That's precisely why Dojima thinks sending
a student to work with your opening staff
would be of mutual benefit.
KOJIRO SHINOMIYA
CHEF AT FRENCH RESTAURANT SHINO'S
"I'm sure you'll be happy to help.
After all, this is a favor asked by
a poor chef employed by Tohtsuki."
...is what he said.
I told him to quit holding that grudge.
What would you know?
You're just some chef employed
by the Tohtsuki Group!
I won't take 'em in unless they at least
made it to the finals
in the Fall Selection.
Afternoon!
Thanks for this chance, Shinomiya-senpai.
THE MAGICIAN RETURNS
Still, I never expected you
of all people, Yukihira.
Yeah, I was surprised too.
Just think, me at your restaurant!
I'll be entering
Kojiro Shinomiya's kitchen...
Also, I've gotta leave some
"visible accomplishment"
to clear the Stagiaire's requirements.
It probably won't be easy,
but I'll give it a shot.
To start...
you can clean the carpentry
and interior areas.
You're not done with that yet?
Hey! Move, dammit!
Otherwise, you're fired!
Yes, sir!
Chef Shinomiya...
GAO WEI
SHINO'S MAIN LOCATION SERVICE MANAGER
We have to work on putting
the menu together too.
LUCIE YUGO
SHINO'S MAIN LOCATION MEAT MANAGER
That's right!
Why not hire someone to do this?
Considering what's left of our budget,
we should do what we can ourselves.
I was very particular about
the interior and dishware.
You can ask for as much
investment as you want, right?
I mean, you have the Brousse-Poiret Award!
Almost all sponsors of our main restaurant
opposed my opening a new one.
There's no way I could ask them.
I swear, he's got too much pride!
And our soft open is tomorrow!
Oh, sorry.
We're staff from the main
"SHINO'S" restaurant.
We came to help with the opening
of the Tokyo location,
and we'll be here till things settle.
Gotcha! Nice to meet ya!
Oh, and that's the head chef
of "SHINO'S Tokyo,"
Abel Blondin.
ABEL BLONDIN, HEAD CHEF, SHINO'S TOKYO
He was assistant head chef
at the main restaurant.
He was Shinomiya's right hand man.
It's a pleasure!
Yeah, same here.
Do your best.
Hey, quit talkin' already!
Yukihira, get over here.
Sir!
Opening a restaurant
is a lot of work, huh?
Still, it's lucky for me that I get
to train here with you, Senpai.
Just shut up and lift!
What the heck is with that kid?
He's being so casual with Shinomiya!
How much time did I spend with Chef
before I thought I'd gotten in with him?
And then, finally, he made me
head chef of the Tokyo location!
I'd never been so moved
as I was at that moment!
Yes, yes, we've heard it
a thousand times already.
Still, Chef Shinomiya really
has mellowed out, huh?
Since he came to Japan
in the spring, I think.
Could be. He was a judge
or something, right?
I feel like he's been a little nicer
since he's come back.
He answers so politely
when we ask questions about cooking.
Yeah!
He complains, but in the end he actually
teaches us and looks out for us!
Stop yapping and start working.
By the way, Shinomiya-senpai,
why'd you decide to open a new restaurant?
And in Japan of all places.
Like they wrote in TohSpo,
it's unusual to open a restaurant when
you're gunning for a three-star rating.
More to the point,
what did you mean before?
You were "lucky" to be training
in my restaurant?
It would've been easier to clear
the Stagiaire at some mom-and-pop eatery.
It's so I can make a specialty.
I can't just keep doing
the same thing as always.
I want to take that step forward,
shine a new light on my cooking.
Break time! I'm beat!
The end's finally in sight, huh?
What should we do for lunch?
Well, I guess I'll cook us some-
I'll make it.
You'll cook it yourself?
What brought this about?
Just set the tables.
We get to eat a meal cooked
by Shinomiya himself?
He's mincing chicken...
Woot! He's added button, maitake,
and shimeji mushrooms
and is slowly sautéing them in butter.
Now he's laid out a pie crust
and is adding a filling of eggs,
soymilk, and white miso!
That looks delicious, huh?
What kind of dish is this?
It's a quiche.
It was originally a local specialty
of the Lorraine region,
but it made its way to Paris
where it's now a lunch item.
Still, given that you
know nothing of the area,
I'm sure this is all lost on you.
Huh, you don't say?
This is perfect
for a staff lunch, isn't it?
I'm diggin' in!
I will enjoy this to the fullest...
the sorcery of the "Legume Magician"!
What is this crunchy texture?
It's burdock root, right?
"Burdock"?
I'm not surprised you don't know of it.
It tends to be overlooked
in Western cuisine.
Sure enough, the crunchiness of
the burdock is a great match
for the creaminess of the cheese.
The juicy chicken meat and the accent of
black pepper make an awesome complement!
He got such depth of flavor
without using bouillon?
He drew out the perfect balance of
the sweet tartness of the burdock's skin
and concentrated the velvety flavors
of the chicken and cheese.
To think, he paired an ingredient
from Japanese cooking
with a provincial French dish!
This is good enough to be served
at the "SHINO'S" main restaurant!
That's the Legume Magician for you!
Still not there yet.
Okay, let's open some wine!
Huh? We're pushing
the budget as it is, right?
This is a staff meal that I made.
It would be a shame
not to pair it with wine.
I've brought some!
Idiot! Get something nicer.
Yes, sir! I'm sorry!
He can make food like this,
but it's not good enough?
Yukihira...
Without a doubt, this week
will let you get closer to your specialty.
If you can keep up with me
up till the end, that is.
Are you ready for that, Monsieur Yukihira?
Sir!
THE NEXT DAY - FIRST DAY OF SOFT OPENING
It actually doesn't seem strange.
What doesn't seem strange?
Your chef's outfit.
I was expecting to get a laugh out of it.
Well, never mind that.
It's almost time for our soft open.
No slacking off.
Sir!
By the way, how is a "soft open"
different from a regular open?
Well, it's kind of a trial run
prior to the official opening.
Mostly friends and associates are invited,
and we see how the staff coordinates
during an actual service.
That makes sense.
Another goal is to try out some new menu
items here at "SHINO'S Tokyo."
We'll adjust the dishes daily
based on the customers' reactions.
Then, on the last day, the staff will have
a competition to decide a new menu item.
Competition?
Yukihira, you've finished
all your assigned tasks, right?
Uh, yes.
I've peeled everything
and made a bouillon of homard lobster,
and let the octopus and daikon
marinade for half the day.
Very good.
For now, you'll be assisting me, okay?
Once you've gotten the hang of things,
I might have you support Abel-san too.
Ma'am! I'll do my best.
They've prepared
three set menus for the soft open.
Each menu will have a different main dish
and a number of palate cleansers.
Well, in any case, having everything
you'll make already decided
makes things pretty easy.
Shinomiya-san, it's been a while!
Welcome, I'm grateful to you for coming.
The first guests are here.
I'd better get to my station.
What the heck? Everyone's so nervous.
Please protect us, O Lord.
We have seated guests.
Let's go.
Oui, Chef!
They're fast!
But so quiet...
All I can hear is the sound of the knife
and the bubbling of pots.
Don't make unnecessary noise.
Do that again and I'll throw your ass out.
I get it.
It's so they can pay attention
to the slightest change in sounds, huh?
Amuse-bouche is up for Table 1.
Oui!
This is different from any kitchen
I've ever experienced.
It's delicious!
This flavor lives up to his reputation!
He is indeed a magician!
Hors d'oeuvres are up.
Oui!
Next, see to Table 2.
We have four guests at Table 3.
Guests are seated at Table 4.
Yukihira, don't fall behind,
and strain that fumet de poisson quietly.
-Hurry.
-Ma'am.
There's so much to do.
Even with all the prep work, there are way
more steps compared to a regular eatery.
Also, you have to make the appetizers
while you're prepping the main dish,
which itself takes time.
Yukihira, the langoustines.
Uh, "langoustine" is...
-Scampi!
-Here!
Next, prep the mirepoix
when Table 3 is done eating.
Mirepoix...
A medley of diced flavoring vegetables.
Dammit! It's taking me too long
to figure these out.
Still, I'm keeping up somehow.
Table 3 has barely
gotten their appetizers,
so first I'll prep the fish for Table 1.
Yukihira, is that mirepoix done?
The plates for Table 3
are back already? Oh, no!
I'm sorry! Not yet!
It's a rule in course dinners that
the next dish is brought out once
everyone at the table is done eating.
That means you have to gauge
when to serve the next dish based
on how fast the diners eat.
There are multiple tables,
and everyone arrives at different times.
You can hurry and prep for one table,
but then, all of a sudden, another table
is breathing down your neck!
Yukihira, get on that mirepoix right away.
Lucie, put Table 3 on the backburner.
Get Table 1's fish out first.
Oui!
Wei, Table 3's meat
will be behind five minutes.
Let our guests know.
Oui!
Abel, clean up after Yukihira's mistakes.
Oui, Chef.
I'll take over for Table 1.
-Move!
-Sir.
Not only did I not help out
Abel-san, I cost him time.
Up till now, even if I've fallen behind,
I've been able to make up for lost time.
But here, if I fall behind on my duties,
it affects everyone
who's eating that set meal.
I'll say this up front, I still don't
acknowledge you as a member of our team.
Abel!
You got something to say?
There's no place in the kitchen
for someone who causes delays.
I'm the head chef of "SHINO'S Tokyo."
I have a duty to oversee the workflow.
Do you get it now?
You're just a stagiaire.
Don't think you can force your way
into the ranks of us first-stringers.
If you understand,
keep your position in mind and-
I'm sorry, I'll go back to my station!
The soft open runs for five days.
I can't go back with things like this!
Sorry for the wait!
Before that final day,
I will be a major player on this team!
Hey, haven't you put the ingredients
out yet? Hurry up!
I'm sorry!
This is no good. You fail!
You've failed.
You fail!
Feel free to use the shower room.
The kitchen staff
will show up around noon,
so you're on your own time till then.
But be sure not to oversleep.
Sir.
From what I saw of your performance today,
I'd be more grateful to not have you here.
My success here in Japan
depends on this soft open.
You must be pretty carefree
being just a student.
Am I wrong?
From tomorrow on,
we can expect even more guests.
You'll have two to three times
more work than today.
The way you are now,
there will be no place for you
here come the final day.
Chef Shinomiya, aren't you going
to give him any advice?
I can't go around holding his hand, can I?
Also...
No, it's nothing.
Yukihira, don't fall behind,
and strain that fumet de poisson quietly.
No, no!
These have to be sliced
allumette for this recette!
Do it again!
Do that again and I'll throw your ass out.
Is it delicious or not?
Say it!
Order up!
AKIRA HAYAMA
SOMA YUKIHIRA, RYO KUROKIBA
Food that's...
all mine.
There are three methods of cutting
the potatoes for this recette:
pont neuf, allumette, and paille.
Each is a different length and thickness.
Cutting methods for the fish are:
médaillon, darne, tronçon, and escalope.
They're used differently according
to ingredient and cooking method.
SECOND DAY OF SOFT OPENING
Morning, Abel-san!
Morning, Lucie.
Good morning!
Yukihira? You're at it early.
Ma'am!
Um, well, I had some questions about the
ingredients I cut incorrectly yesterday.
Do you have a little time?
Right now, you clean
and prep the ingredients.
Don't you think you're being cocky for
someone who dragged us all down yesterday?
Well?
We're not going to waste
any more time on your--
Abel-san!
The cleaning, the peeling...
It's all done.
Lucie, answer Yukihira's questions.
O-okay!
What is it, Yukihira?
It's about the difference in knife cuts.
He did all this work single-handed...
He must have barely slept.
Oh, tronçon goes like this.
Get it?
No good. Do it again!
Sorry! I'll have it soon!
-Do it in twenty seconds.
-Sir!
Yukihira, the ingredients.
Sorry! I'll do it as soon
as I've finished this.
THIRD DAY OF SOFT OPENING
That's not really an hors d'ouvre, right?
Well, how about as an entrée?
You're taking too long.
Hurry up with the next one!
Sir!
FOURTH DAY OF SOFT OPENING
Again? That's the third day in a row.
I'm really sorry for the bother.
So, today there are about
fifty things I'd like to ask.
Shall I tell you?
Um, it's about this.
Oh! It's done just how I showed you.
There are three or so points
I'd like to work on.
-Like what?
-That boy...
First...
Every day, he gets
reprimanded over and over...
-How can he seem so indifferent?
-So it's okay the way I'm doing it, right?
I've been making it painfully clear
how out of his league he is,
so why won't he cave in?
Yes, tomorrow will be
the last day of our soft opening.
There!
Yukihira!
That's the fish for Table 8, right?
I've finished the prep work already.
Merci!
I've finished breaking down the rockfish.
Could I get a check, please?
I've finished deglazing the suyuk.
Here's the champignon tourné.
Can I get a check on
my minced shallot please?
Sure thing. It's good!
Yukihira, Table 6 is up next.
Ma'am!
I don't have even a second
to get discouraged.
Because right now...
mastering these new techniques
is so much fun that I can't stand it!
He's absorbing this
with incredible speed and skill!
Table 4 is eating really quickly!
Can we hurry with the soup?
I haven't done the prep work yet!
Abel, can you get on it?
Sorry, I can't get away right now.
I've got my hands full here too.
I've finished the prepping.
Yukihira, you've memorized
the recette, haven't you?
Go ahead and finish it.
Sir!
-Man, that food was the best!
-I'm glad we came.
I'd like to bring a few friends next time.
Good work, everyone!
The soft open ends tomorrow.
Don't go slacking off
on your last day, Yukihira.
Of course not!
You did great, Yukihira!
Thanks!
Abel, do you have any objections
to Yukihira staying?
No, I guess he gets a passing grade.
For a while, I wondered
how things would turn out.
He didn't get a single word of advice.
It means nothing if you can't
persevere on your own, does it?
Also...
Shinomiya-senpai, excuse me.
There's just one more thing.
What is it, Monsieur Yukihira?
You have another complaint?
Does that rule at Tohtsuki
still apply after you've graduated?
What are you talking about?
The Food War...
If I beat you in a Food War,
will you take back your decision
to expel Tadokoro?
You are the man
who picked a fight with me.
I doubt you're a chef
who'd be done in by the Stagiaire.
I lost.
I lost...
I lost!
Dammit!
Shinomiya-senpai...
Sorry, do you have a minute?
What is it, Yukihira?
Do you have a complaint?
Ah, no.
It looks like I'll make it
to the last day, so I have a favor to ask.
What is it?
The competition...
When the restaurant closes tomorrow,
you'll have a competition
for a new menu item, right?
I'd like to submit a dish.
The competition?
You had your hands full
just supporting us, right?
Yukihira!
I'd always planned on
submitting something.
I've been putting the idea
together in my head,
and I want to make it for real.
Can you put out a worthwhile dish?
Yes!
Come to think of it, this would be
the first time to taste your recette, yes?
Sir.
Very well.
However...
Don't come crying to me
if your budding self-confidence withers.
I will knock their socks off...
with a dish only I can make.
My...
specialty!
Subtitle translation by
Javier lopez
and the man said to be
mentioned daily in Paris,
Kojiro Shinomiya will be opening
his first branch location in Tokyo.
POPLULAR JAPANESE CHEF IN FRANCE
OPNES RESTAURNAT IN TOKYO
The anticipation level among
food connoisseurs for
the cuisine of Chef Kojiro, referred to as
the "Legume Magician," continues to rise.
Huh? I'm so busy prepping for open
that I don't have time to sleep!
That's precisely why Dojima thinks sending
a student to work with your opening staff
would be of mutual benefit.
KOJIRO SHINOMIYA
CHEF AT FRENCH RESTAURANT SHINO'S
"I'm sure you'll be happy to help.
After all, this is a favor asked by
a poor chef employed by Tohtsuki."
...is what he said.
I told him to quit holding that grudge.
What would you know?
You're just some chef employed
by the Tohtsuki Group!
I won't take 'em in unless they at least
made it to the finals
in the Fall Selection.
Afternoon!
Thanks for this chance, Shinomiya-senpai.
THE MAGICIAN RETURNS
Still, I never expected you
of all people, Yukihira.
Yeah, I was surprised too.
Just think, me at your restaurant!
I'll be entering
Kojiro Shinomiya's kitchen...
Also, I've gotta leave some
"visible accomplishment"
to clear the Stagiaire's requirements.
It probably won't be easy,
but I'll give it a shot.
To start...
you can clean the carpentry
and interior areas.
You're not done with that yet?
Hey! Move, dammit!
Otherwise, you're fired!
Yes, sir!
Chef Shinomiya...
GAO WEI
SHINO'S MAIN LOCATION SERVICE MANAGER
We have to work on putting
the menu together too.
LUCIE YUGO
SHINO'S MAIN LOCATION MEAT MANAGER
That's right!
Why not hire someone to do this?
Considering what's left of our budget,
we should do what we can ourselves.
I was very particular about
the interior and dishware.
You can ask for as much
investment as you want, right?
I mean, you have the Brousse-Poiret Award!
Almost all sponsors of our main restaurant
opposed my opening a new one.
There's no way I could ask them.
I swear, he's got too much pride!
And our soft open is tomorrow!
Oh, sorry.
We're staff from the main
"SHINO'S" restaurant.
We came to help with the opening
of the Tokyo location,
and we'll be here till things settle.
Gotcha! Nice to meet ya!
Oh, and that's the head chef
of "SHINO'S Tokyo,"
Abel Blondin.
ABEL BLONDIN, HEAD CHEF, SHINO'S TOKYO
He was assistant head chef
at the main restaurant.
He was Shinomiya's right hand man.
It's a pleasure!
Yeah, same here.
Do your best.
Hey, quit talkin' already!
Yukihira, get over here.
Sir!
Opening a restaurant
is a lot of work, huh?
Still, it's lucky for me that I get
to train here with you, Senpai.
Just shut up and lift!
What the heck is with that kid?
He's being so casual with Shinomiya!
How much time did I spend with Chef
before I thought I'd gotten in with him?
And then, finally, he made me
head chef of the Tokyo location!
I'd never been so moved
as I was at that moment!
Yes, yes, we've heard it
a thousand times already.
Still, Chef Shinomiya really
has mellowed out, huh?
Since he came to Japan
in the spring, I think.
Could be. He was a judge
or something, right?
I feel like he's been a little nicer
since he's come back.
He answers so politely
when we ask questions about cooking.
Yeah!
He complains, but in the end he actually
teaches us and looks out for us!
Stop yapping and start working.
By the way, Shinomiya-senpai,
why'd you decide to open a new restaurant?
And in Japan of all places.
Like they wrote in TohSpo,
it's unusual to open a restaurant when
you're gunning for a three-star rating.
More to the point,
what did you mean before?
You were "lucky" to be training
in my restaurant?
It would've been easier to clear
the Stagiaire at some mom-and-pop eatery.
It's so I can make a specialty.
I can't just keep doing
the same thing as always.
I want to take that step forward,
shine a new light on my cooking.
Break time! I'm beat!
The end's finally in sight, huh?
What should we do for lunch?
Well, I guess I'll cook us some-
I'll make it.
You'll cook it yourself?
What brought this about?
Just set the tables.
We get to eat a meal cooked
by Shinomiya himself?
He's mincing chicken...
Woot! He's added button, maitake,
and shimeji mushrooms
and is slowly sautéing them in butter.
Now he's laid out a pie crust
and is adding a filling of eggs,
soymilk, and white miso!
That looks delicious, huh?
What kind of dish is this?
It's a quiche.
It was originally a local specialty
of the Lorraine region,
but it made its way to Paris
where it's now a lunch item.
Still, given that you
know nothing of the area,
I'm sure this is all lost on you.
Huh, you don't say?
This is perfect
for a staff lunch, isn't it?
I'm diggin' in!
I will enjoy this to the fullest...
the sorcery of the "Legume Magician"!
What is this crunchy texture?
It's burdock root, right?
"Burdock"?
I'm not surprised you don't know of it.
It tends to be overlooked
in Western cuisine.
Sure enough, the crunchiness of
the burdock is a great match
for the creaminess of the cheese.
The juicy chicken meat and the accent of
black pepper make an awesome complement!
He got such depth of flavor
without using bouillon?
He drew out the perfect balance of
the sweet tartness of the burdock's skin
and concentrated the velvety flavors
of the chicken and cheese.
To think, he paired an ingredient
from Japanese cooking
with a provincial French dish!
This is good enough to be served
at the "SHINO'S" main restaurant!
That's the Legume Magician for you!
Still not there yet.
Okay, let's open some wine!
Huh? We're pushing
the budget as it is, right?
This is a staff meal that I made.
It would be a shame
not to pair it with wine.
I've brought some!
Idiot! Get something nicer.
Yes, sir! I'm sorry!
He can make food like this,
but it's not good enough?
Yukihira...
Without a doubt, this week
will let you get closer to your specialty.
If you can keep up with me
up till the end, that is.
Are you ready for that, Monsieur Yukihira?
Sir!
THE NEXT DAY - FIRST DAY OF SOFT OPENING
It actually doesn't seem strange.
What doesn't seem strange?
Your chef's outfit.
I was expecting to get a laugh out of it.
Well, never mind that.
It's almost time for our soft open.
No slacking off.
Sir!
By the way, how is a "soft open"
different from a regular open?
Well, it's kind of a trial run
prior to the official opening.
Mostly friends and associates are invited,
and we see how the staff coordinates
during an actual service.
That makes sense.
Another goal is to try out some new menu
items here at "SHINO'S Tokyo."
We'll adjust the dishes daily
based on the customers' reactions.
Then, on the last day, the staff will have
a competition to decide a new menu item.
Competition?
Yukihira, you've finished
all your assigned tasks, right?
Uh, yes.
I've peeled everything
and made a bouillon of homard lobster,
and let the octopus and daikon
marinade for half the day.
Very good.
For now, you'll be assisting me, okay?
Once you've gotten the hang of things,
I might have you support Abel-san too.
Ma'am! I'll do my best.
They've prepared
three set menus for the soft open.
Each menu will have a different main dish
and a number of palate cleansers.
Well, in any case, having everything
you'll make already decided
makes things pretty easy.
Shinomiya-san, it's been a while!
Welcome, I'm grateful to you for coming.
The first guests are here.
I'd better get to my station.
What the heck? Everyone's so nervous.
Please protect us, O Lord.
We have seated guests.
Let's go.
Oui, Chef!
They're fast!
But so quiet...
All I can hear is the sound of the knife
and the bubbling of pots.
Don't make unnecessary noise.
Do that again and I'll throw your ass out.
I get it.
It's so they can pay attention
to the slightest change in sounds, huh?
Amuse-bouche is up for Table 1.
Oui!
This is different from any kitchen
I've ever experienced.
It's delicious!
This flavor lives up to his reputation!
He is indeed a magician!
Hors d'oeuvres are up.
Oui!
Next, see to Table 2.
We have four guests at Table 3.
Guests are seated at Table 4.
Yukihira, don't fall behind,
and strain that fumet de poisson quietly.
-Hurry.
-Ma'am.
There's so much to do.
Even with all the prep work, there are way
more steps compared to a regular eatery.
Also, you have to make the appetizers
while you're prepping the main dish,
which itself takes time.
Yukihira, the langoustines.
Uh, "langoustine" is...
-Scampi!
-Here!
Next, prep the mirepoix
when Table 3 is done eating.
Mirepoix...
A medley of diced flavoring vegetables.
Dammit! It's taking me too long
to figure these out.
Still, I'm keeping up somehow.
Table 3 has barely
gotten their appetizers,
so first I'll prep the fish for Table 1.
Yukihira, is that mirepoix done?
The plates for Table 3
are back already? Oh, no!
I'm sorry! Not yet!
It's a rule in course dinners that
the next dish is brought out once
everyone at the table is done eating.
That means you have to gauge
when to serve the next dish based
on how fast the diners eat.
There are multiple tables,
and everyone arrives at different times.
You can hurry and prep for one table,
but then, all of a sudden, another table
is breathing down your neck!
Yukihira, get on that mirepoix right away.
Lucie, put Table 3 on the backburner.
Get Table 1's fish out first.
Oui!
Wei, Table 3's meat
will be behind five minutes.
Let our guests know.
Oui!
Abel, clean up after Yukihira's mistakes.
Oui, Chef.
I'll take over for Table 1.
-Move!
-Sir.
Not only did I not help out
Abel-san, I cost him time.
Up till now, even if I've fallen behind,
I've been able to make up for lost time.
But here, if I fall behind on my duties,
it affects everyone
who's eating that set meal.
I'll say this up front, I still don't
acknowledge you as a member of our team.
Abel!
You got something to say?
There's no place in the kitchen
for someone who causes delays.
I'm the head chef of "SHINO'S Tokyo."
I have a duty to oversee the workflow.
Do you get it now?
You're just a stagiaire.
Don't think you can force your way
into the ranks of us first-stringers.
If you understand,
keep your position in mind and-
I'm sorry, I'll go back to my station!
The soft open runs for five days.
I can't go back with things like this!
Sorry for the wait!
Before that final day,
I will be a major player on this team!
Hey, haven't you put the ingredients
out yet? Hurry up!
I'm sorry!
This is no good. You fail!
You've failed.
You fail!
Feel free to use the shower room.
The kitchen staff
will show up around noon,
so you're on your own time till then.
But be sure not to oversleep.
Sir.
From what I saw of your performance today,
I'd be more grateful to not have you here.
My success here in Japan
depends on this soft open.
You must be pretty carefree
being just a student.
Am I wrong?
From tomorrow on,
we can expect even more guests.
You'll have two to three times
more work than today.
The way you are now,
there will be no place for you
here come the final day.
Chef Shinomiya, aren't you going
to give him any advice?
I can't go around holding his hand, can I?
Also...
No, it's nothing.
Yukihira, don't fall behind,
and strain that fumet de poisson quietly.
No, no!
These have to be sliced
allumette for this recette!
Do it again!
Do that again and I'll throw your ass out.
Is it delicious or not?
Say it!
Order up!
AKIRA HAYAMA
SOMA YUKIHIRA, RYO KUROKIBA
Food that's...
all mine.
There are three methods of cutting
the potatoes for this recette:
pont neuf, allumette, and paille.
Each is a different length and thickness.
Cutting methods for the fish are:
médaillon, darne, tronçon, and escalope.
They're used differently according
to ingredient and cooking method.
SECOND DAY OF SOFT OPENING
Morning, Abel-san!
Morning, Lucie.
Good morning!
Yukihira? You're at it early.
Ma'am!
Um, well, I had some questions about the
ingredients I cut incorrectly yesterday.
Do you have a little time?
Right now, you clean
and prep the ingredients.
Don't you think you're being cocky for
someone who dragged us all down yesterday?
Well?
We're not going to waste
any more time on your--
Abel-san!
The cleaning, the peeling...
It's all done.
Lucie, answer Yukihira's questions.
O-okay!
What is it, Yukihira?
It's about the difference in knife cuts.
He did all this work single-handed...
He must have barely slept.
Oh, tronçon goes like this.
Get it?
No good. Do it again!
Sorry! I'll have it soon!
-Do it in twenty seconds.
-Sir!
Yukihira, the ingredients.
Sorry! I'll do it as soon
as I've finished this.
THIRD DAY OF SOFT OPENING
That's not really an hors d'ouvre, right?
Well, how about as an entrée?
You're taking too long.
Hurry up with the next one!
Sir!
FOURTH DAY OF SOFT OPENING
Again? That's the third day in a row.
I'm really sorry for the bother.
So, today there are about
fifty things I'd like to ask.
Shall I tell you?
Um, it's about this.
Oh! It's done just how I showed you.
There are three or so points
I'd like to work on.
-Like what?
-That boy...
First...
Every day, he gets
reprimanded over and over...
-How can he seem so indifferent?
-So it's okay the way I'm doing it, right?
I've been making it painfully clear
how out of his league he is,
so why won't he cave in?
Yes, tomorrow will be
the last day of our soft opening.
There!
Yukihira!
That's the fish for Table 8, right?
I've finished the prep work already.
Merci!
I've finished breaking down the rockfish.
Could I get a check, please?
I've finished deglazing the suyuk.
Here's the champignon tourné.
Can I get a check on
my minced shallot please?
Sure thing. It's good!
Yukihira, Table 6 is up next.
Ma'am!
I don't have even a second
to get discouraged.
Because right now...
mastering these new techniques
is so much fun that I can't stand it!
He's absorbing this
with incredible speed and skill!
Table 4 is eating really quickly!
Can we hurry with the soup?
I haven't done the prep work yet!
Abel, can you get on it?
Sorry, I can't get away right now.
I've got my hands full here too.
I've finished the prepping.
Yukihira, you've memorized
the recette, haven't you?
Go ahead and finish it.
Sir!
-Man, that food was the best!
-I'm glad we came.
I'd like to bring a few friends next time.
Good work, everyone!
The soft open ends tomorrow.
Don't go slacking off
on your last day, Yukihira.
Of course not!
You did great, Yukihira!
Thanks!
Abel, do you have any objections
to Yukihira staying?
No, I guess he gets a passing grade.
For a while, I wondered
how things would turn out.
He didn't get a single word of advice.
It means nothing if you can't
persevere on your own, does it?
Also...
Shinomiya-senpai, excuse me.
There's just one more thing.
What is it, Monsieur Yukihira?
You have another complaint?
Does that rule at Tohtsuki
still apply after you've graduated?
What are you talking about?
The Food War...
If I beat you in a Food War,
will you take back your decision
to expel Tadokoro?
You are the man
who picked a fight with me.
I doubt you're a chef
who'd be done in by the Stagiaire.
I lost.
I lost...
I lost!
Dammit!
Shinomiya-senpai...
Sorry, do you have a minute?
What is it, Yukihira?
Do you have a complaint?
Ah, no.
It looks like I'll make it
to the last day, so I have a favor to ask.
What is it?
The competition...
When the restaurant closes tomorrow,
you'll have a competition
for a new menu item, right?
I'd like to submit a dish.
The competition?
You had your hands full
just supporting us, right?
Yukihira!
I'd always planned on
submitting something.
I've been putting the idea
together in my head,
and I want to make it for real.
Can you put out a worthwhile dish?
Yes!
Come to think of it, this would be
the first time to taste your recette, yes?
Sir.
Very well.
However...
Don't come crying to me
if your budding self-confidence withers.
I will knock their socks off...
with a dish only I can make.
My...
specialty!
Subtitle translation by
Javier lopez