Food Wars: Shokugeki no Soma (2015–…): Season 2, Episode 13 - Pomp & Circumstance - full transcript
After the soft opening, SHINO'S has one more set of important customers for Soma to serve: Shinomiya's Totsuki Academy peers! The final act: the new menu item competition.
TOHTSUKI ACADEMY FIRST-YEAR,
HIGH SCHOOL DIVISION, SOMA YUKIHIRA
A mandatory curriculum requiring
a "visible accomplishment"
at the venue of a professional chef:
the Stagiaire.
It is a trial by fire
that has now reached a fever pitch.
LAST DAY OF SOFT OPENING
No, no!
That's not the right timing for a suer!
Just watch.
Imagine taking your time, cooking slowly
to get a "sweat" off the vegetables.
There.
Don't forget what the surface
of these looks like.
Sir.
French cooking sure is interesting, huh?
It's like, the thinking
is completely different
from traditional Japanese cooking.
That's true.
Japanese cuisine
has a strong "hands-off" approach,
keeping the ingredients close to rare,
but French cooking takes a lot of time
and energy to treat the ingredients.
Even making a fish stock
can take a lot of effort.
It's the polar opposite of the katsuo
fish flakes used in Japanese...
-What?
-It's just...
Abel-san, you really go into detail, huh?
That's your fault for not knowing
the basics of French cuisine!
Do you understand that?
-Yes, sir.
-Yukihira...
you've memorized the recette
for today's fish dish, right?
Ma'am, no problem.
So, Yukihira...
What about tonight's competition?
Have you decided what you'll make?
Yeah, I've got a general idea,
but it's not quite complete.
I assume you're all ready.
This may be the last day,
but no slacking off.
-Let's do this!
-Oui, Chef!
Something only I can make, my specialty.
Tonight, I will show them
how far I've come!
POMP & CIRCUMSTANCE
Chef, the soft opening of SHINO'S Tokyo
has been a great success, hasn't it?
Do you have plans
to open a third location?
That's a bit too ambitious.
I want to make SHINO'S Tokyo famous,
on par with the main restaurant in Paris.
That's the first step.
Yukihira, hurry up with Table 3 next!
Sir!
Yukihira, help me over here.
It looks like the guests
at Table 6 are running late.
Okay, I'll do the fish for Table 5 first.
Thank you very much.
Please take care on your way back.
Well, that's it for the soft open.
You can only close this early
on the last day, huh?
It's not closed yet.
I've invited some other guests
for a private engagement.
Hello there!
Huh? Yukihira-kun?
What are you doing here?
For the Stagiaire.
Jeez! I can't believe you'd pass me
over for Yukihira-kun!
Why didn't you let me help?
You have your own restaurant, idiot.
It's been a while, everyone.
Soma Yukihira...
HITOSHI SEKIMORI
LAURENT CHAPELLE
I see, so this is where
you've come to train.
FUYUMI MIZUHARA
DONATO GOTODA
I haven't seen you
since the training camp, huh?
Good work at the Fall Selection.
Thanks!
Chapelle-sensei took
his post at Tohtsuki...
JAPANESE RESTAURANT "KIRI-NO-YA"
HINAKO INUI
...when we were still students.
It's been a while, Chapelle-sensei.
Kojiro Shinomiya...
As a student, you were
always so full of vitality.
You had some apprehension back then
as well, but now I see no trace of it.
I'm quite proud of you.
Do great things.
Sir!
Please, this way.
I've been made the head chef
here at SHINO'S Tokyo.
Welcome, Madame.
Who're you callin' "Madame"?
Quit horsing around, Kojiro.
Shinomiya-senpai's...
...mother!
I oughtta jerk a knot in your tail, boy.
You ain't shown your face
back home in years,
so where d'you get off tellin' me
to up and come to Tokyo?
Felt guilty, so reckoned
I'd get up with you.
I don't much come to places like this...
You doin' all right?
Dogs ain't barkin', so I'm getting by.
-That's Japanese, right?
-Just relax and kick your feet up.
Wow, that doesn't even seem
like Shinomiya-senpai.
That's good.
Shinomiya-senpai?
I wanted to ask you something...
What made you choose French cooking?
It was a celebration
when I entered elementary school.
Just that once, I went with my family
to a French restaurant in our hometown.
I practiced using a knife and fork
at home, and I put on my best clothes.
To think of it now,
it wasn't that fancy of a place.
Kojiro, it's delicious, huh?
This is the first time
I've had somethin' this good!
French food is great, right?
If I became a French chef,
I could always make my mom smile.
Why should I tell you that, huh?
That's what I thought.
Come on, let's get dessert ready.
Yessir.
That quiche I made on your first day...
What are you talking about?
Apparently, Westerners only
see burdock as a tree root.
They're often surprised
to learn Japanese people eat it.
What's more, other roots
like carrot and parsley root
call to mind meager foods
eaten during wartime,
so they've been looked down on
as ingredients.
Really?
Légumes oubliés:
the forgotten vegetables...
If that quiche were given a name,
it would be something like,
"Quiche of forgotten vegetables."
There must be food that only I can make,
which incorporates
both French and Japanese cultures.
You asked me before, didn't you?
Why I chose to open a branch
in Japan at a time like this?
Yes.
It was to re-explore the basis,
the roots of my cooking.
Roots?
To face my cooking once again,
in the country in which I was born.
It's a necessity
if I'm to gain a three-star rating.
Can you get back to the hotel on your own?
I'll be fine.
Don't go makin' a fool of your mother.
Be careful.
Kojiro...
Those were some good eats.
Now then...
A competition for a new dish?
There's no way I can miss that!
It really is lucky I could make it today!
I'm telling you I don't want you here,
so leave!
How could I leave
after you've told me about this?
It's only natural she feel this way,
Shinomiya-san.
And I heard Yukihira will be competing.
I want to watch too.
Right?
This will be the first one-on-one battle
between Yukihira-kun and Shinomiya-senpai!
It's a revenge match for the Food War
at the training camp!
Did I hear you say
"Food War at the training camp"?
Personally, I have no idea what
she's talking about, Chapelle-sensei.
Inui is probably drunk, sir.
She does drink too much wine!
I see.
An observer from Tohtsuki...
The food that Soma Yukihira puts out will
determine whether he passes the Stagiaire.
I see.
Still, these conditions are a bit harsh.
Tohtsuki's students learn the basics
of French cooking in middle school,
but he lacks that experience.
He seemed able to replicate
the French recipes from my lectures
and Shinomiya's challenge
at the training camp,
but creating a new menu item from scratch
is an entirely different story.
What's more,
he will be judged by that man.
Huh?
Wei-san, are you competing too?
Yes.
She was the meat manager
at the main SHINO'S restaurant
up until six months ago.
Really?
Why'd she go back
to being service manager?
These competitions have been going on
at the main restaurant
a couple times a month.
But in two years,
my dish has only been used once.
I thought to myself,
"This just won't do..."
So I went to being the service manager
because I thought
dealing with the customers directly
might give me some ideas.
But not a single day has gone by that
I haven't practiced my culinary kung fu.
Same here.
I didn't become the meat manager
just because Wei stepped aside...
and I have to prove that.
That's how seriously everyone takes this.
The cooking competition, that is.
Do you have that level of resolve?
When I heard Shinomiya-senpai's story
before, I caught a glimpse of something.
Now, all I can think of
is how to make it a reality.
"Resolve" and all that...
I'm going to serve it atop a plate!
It's time.
Begin cooking!
Oui, Chef!
Heat honey and sugar,
then once it's reached a nice dark color,
add Madeira and red wines
as well as fond de veau,
and let it simmer.
Meanwhile, sauté ground chicken
in butter and suer the onions.
Say, Pops, why do you cook
the fish like that?
Because doing this
will make the skin nice and crispy.
I never knew that technique.
There sure is a lot
to learn from an eatery!
What?
Well, that will do for now.
Would you mind telling me, Soma-kun?
How do you know French cooking techniques?
Uh, my dad taught me
how to cook like this.
He said it's perfect
for making fish nice and crispy.
Now I get it.
All the things my dad learned...
he combined them.
All those experiences and cultures,
all the techniques and emotions...
JAPANESE EATERY
YUKIHIRA
He used them to realize his dream:
the perfect eatery!
So what I have to do now is...
Poêlée, suer,
allumette, escalope,
déglace, ciselé,
rôti, braiser.
I'll take the person that I've been...
and smash him to bits!
That concludes
the tasting of their dishes.
Lucie-san, Wei-san, Abel-san...
Yukihira, you're the last one up!
You done cooking yet?
Sorry for the wait.
He cooked a whole quail!
Such a rich aroma!
Soma Yukihira, just what is this dish?
Well, it's an oyako-don.
Oyako-don?
Come to think of it,
it's not in a bowl though.
Still, please give it a taste.
This is the best French dish
I can put out.
Quail meat...
It's served in French
and Italian restaurants, of course,
but is also a staple of household cooking.
It certainly looks
like French cuisine, but...
...an oyako-don?
So the combination of quail
and poached egg makes it "oyako"?
Just what are you up to, Yukihira?
Very well, now for the tasting.
Everything rests on what's on that plate.
Will he be able to impress
Kojiro Shinomiya?
The true intent of the Stagiaire...
Can Yukihira-kun grasp it?
I'm having some too!
This is...
It's filled with egg, and even risotto!
It's delicious!
The soft, creamy egg and the meat of
the quail perfectly complement the rice!
What is this texture?
There are five fundamental ingredients
to oyako-don:
chicken, eggs, rice, onions,
and sukiyaki stock.
I browned the quail in oil,
then slow-roasted it in the oven.
The skin comes out crispy
and the meat is rich and juicy.
I seasoned the eggs with salt,
and black pepper for a little kick,
then added fresh cream
to make it nice and thick.
When it comes to oyako-don, the key is
to get the eggs runny and soft-boiled.
I finished out the risotto with milk
to give it a mellow flavor,
then combined the butter-sautéed chicken
with onions that had been sweated
for added sweetness and depth of flavor.
I added sugar and honey to make
a slightly sweet Madeira sauce,
then finished it with soy sauce.
I used that like a sukiyaki stock,
to tie the ingredients together.
So, I made this with oyako-don in mind,
but reinterpreted it
using French techniques.
Still, stuffing the quail
with something like risotto
should have caused liquid to leak.
Yukihira, how did you stuff it?
That texture earlier!
It was cabbage.
I lined the quail with cabbage
I'd blanched in salt,
then stuffed it with risotto.
Like the Food War at the training camp!
Shinomiya made a chou farci.
The cabbage is expertly blanched.
It retains the crisp texture
while drawing out its sweetness.
It gracefully ties
the richness of the quail
with the flavor of the ingredients within.
What the Academy expects
of students during the Stagiaire
is to contribute something
to their assigned venues.
But there's more to it than that.
Following the war, aspiring young French
chefs traveled to France in droves.
They wandered from workplace to workplace,
watching the legendary greats up close
and learning, stealing,
and distilling techniques
before finally creating their own cuisine.
It was thanks
to the blood and sweat of their efforts
that Japan now has
authentic French cuisine!
The true intent of the Stagiaire
is the same
as what those youngsters
did over and over:
to take something away
from the professionals!
You friggin' did it, Yukihira.
Shinomiya-senpai, you said
you came back to Japan
to aim even higher
with your French cuisine, right?
So then, what I have to do now
is the opposite of that.
JAPANESE EATERY
YUKIHIRA
I've gotta smash down the walls
of the cuisine I was brought up in.
This is the first new "Yukihira" item
I've made.
And now, the verdict.
Will Soma Yukihira's dish
make a name for itself on SHINO'S menu?
No good.
It lacks quality.
The way it is now, that is.
You can serve that in whatever
hole-in-the-wall restaurant
you run in the future,
but it's a little too unrefined to serve
in a Kojiro Shinomiya restaurant.
That being said...
I can give you some pointers
as to what I'd do with it.
What do you say?
Yes, please!
Listen up! For this,
you should use sherry vinegar.
The red is for after you've deglazed.
Sir! Sherry vinegar is from Spain, right?
And don't forget to skim off the residue.
Sir!
Yes, Soma Yukihira...
passes.
I'm sorry you had to teach
me till morning.
It's because you've got a poor memory.
Thank you so much...
Master Shinomiya!
Cut that out! Who're you calling "master"?
-Master?
-He called you "master"!
That's pretty conceited,
making him call you "master."
Shut up! He did it on his own!
My, someone's not being truthful.
It actually made you happy, right--
Yukihira...
Go get it...
A seat on the Ten,
the number one spot.
Sir!
Now then, how many made it
through this year's Stagiaire?
Between that and the training camp,
several students were eliminated.
Only those who can face
their own limits and overcome them
will bear the fruits of progress.
This is the Era of Jewels!
All right, dammit! Next!
Keep moving, no breaks!
Yes, Kurokiba-san!
My once-delinquent son
has become so responsible!
Welcome!
You all mind your manners too.
Don't go botherin' the customers!
Yes, Kurokiba-san!
Aldini-kun, I want you to work on coming
up with new seasonal menu items too.
Sir, thank you very much.
I can't just stand in my brother's shadow.
Swoony-swoony! Thumpy-wumpy!
Swoony-swoony! Thumpy-wumpy!
Thrilly-willy! Sparkle-warkle!
Thrilly-willy! Sparkle-warkle!
Become tasty!
Become tasty!
Please enjoy, my princesses.
No. 3 has no green onions but extra oil.
No. 8 is a mild, extra large.
No. 9's a regular with a half order of
rice plus a cabbage and char siu stir fry.
No. 11 wants al dente noodles
and lots of bean sprouts.
Hurry up and get that noodle
refill for No. 12!
How can you simply give up?
But Ibusaki-kun,
it's too late for this place...
Please, let me use your kitchen again.
I will turn things around!
Are you serious?
You'd do a waitress' job too?
It would be too much for you!
Please, I want to!
I want to contribute
outside the kitchen too.
Yes, indeed.
I'd say you are worthy of instruction
in the secret firing techniques
that I have perfected!
Sir!
It's delicious!
I didn't think much of you two at
first glance, but you've got real skill!
Don't friggin' sell us short!
Our food will put a smile on yer mug!
Kyokusei rules!
My! To think, just changing up the
flavoring could cut back on our leftovers!
Yes, that is the power of spice.
GRAND OPENING
Chef, I'd like to try another dish.
Do you have anything exotic?
Yes, there is one dish
I can wholeheartedly recommend:
The risotto-stuffed quail with egg,
"cheeky youngster style."
STAGIAIRE - ALL AGENDAS CONCLUDED
I'm home!
Yukihira! So you're the first one back?
It's been a while, Fumio-san.
You certainly look pleased with yourself.
All these came addressed to you.
Whoa! What the heck is this?
LETTER OF CHALLENGE
I CHALLENGE YOU
They're all challenging you to a Food War.
Excuse me!
So you're back, Soma Yukihira.
I'm Tetsuji Kabutoyama,
a second-year in the High School Division.
Please have a Food War with me.
You first-years are already in
the same league as us upperclassmen.
-So--
-Sure.
Let's do it now.
FOOD WAR
BATTLE: START!
Erina-sama!
Welcome back, Hisako.
Breaking news... Food War...
Soma Yukihira?
I want to do as many challenges
at the academy as possible,
to rack up all the knowledge
and techniques I can.
I want to push myself to the limit.
There are countless opportunities
for growth out there.
That's what Tohtsuki Academy is all about.
TOHTSUKI
You're welcome!
Everyone here today,
let me tell you something.
I'll accept any challenge,
from anyone at any time.
Come at me whenever you like.
If it ain't something boring,
I'll take you on right now.
Let's do some Food Wars!
YOU'RE WELCOME
Everyone, you're welcome!
Subtitle translation by
Javier lopez
HIGH SCHOOL DIVISION, SOMA YUKIHIRA
A mandatory curriculum requiring
a "visible accomplishment"
at the venue of a professional chef:
the Stagiaire.
It is a trial by fire
that has now reached a fever pitch.
LAST DAY OF SOFT OPENING
No, no!
That's not the right timing for a suer!
Just watch.
Imagine taking your time, cooking slowly
to get a "sweat" off the vegetables.
There.
Don't forget what the surface
of these looks like.
Sir.
French cooking sure is interesting, huh?
It's like, the thinking
is completely different
from traditional Japanese cooking.
That's true.
Japanese cuisine
has a strong "hands-off" approach,
keeping the ingredients close to rare,
but French cooking takes a lot of time
and energy to treat the ingredients.
Even making a fish stock
can take a lot of effort.
It's the polar opposite of the katsuo
fish flakes used in Japanese...
-What?
-It's just...
Abel-san, you really go into detail, huh?
That's your fault for not knowing
the basics of French cuisine!
Do you understand that?
-Yes, sir.
-Yukihira...
you've memorized the recette
for today's fish dish, right?
Ma'am, no problem.
So, Yukihira...
What about tonight's competition?
Have you decided what you'll make?
Yeah, I've got a general idea,
but it's not quite complete.
I assume you're all ready.
This may be the last day,
but no slacking off.
-Let's do this!
-Oui, Chef!
Something only I can make, my specialty.
Tonight, I will show them
how far I've come!
POMP & CIRCUMSTANCE
Chef, the soft opening of SHINO'S Tokyo
has been a great success, hasn't it?
Do you have plans
to open a third location?
That's a bit too ambitious.
I want to make SHINO'S Tokyo famous,
on par with the main restaurant in Paris.
That's the first step.
Yukihira, hurry up with Table 3 next!
Sir!
Yukihira, help me over here.
It looks like the guests
at Table 6 are running late.
Okay, I'll do the fish for Table 5 first.
Thank you very much.
Please take care on your way back.
Well, that's it for the soft open.
You can only close this early
on the last day, huh?
It's not closed yet.
I've invited some other guests
for a private engagement.
Hello there!
Huh? Yukihira-kun?
What are you doing here?
For the Stagiaire.
Jeez! I can't believe you'd pass me
over for Yukihira-kun!
Why didn't you let me help?
You have your own restaurant, idiot.
It's been a while, everyone.
Soma Yukihira...
HITOSHI SEKIMORI
LAURENT CHAPELLE
I see, so this is where
you've come to train.
FUYUMI MIZUHARA
DONATO GOTODA
I haven't seen you
since the training camp, huh?
Good work at the Fall Selection.
Thanks!
Chapelle-sensei took
his post at Tohtsuki...
JAPANESE RESTAURANT "KIRI-NO-YA"
HINAKO INUI
...when we were still students.
It's been a while, Chapelle-sensei.
Kojiro Shinomiya...
As a student, you were
always so full of vitality.
You had some apprehension back then
as well, but now I see no trace of it.
I'm quite proud of you.
Do great things.
Sir!
Please, this way.
I've been made the head chef
here at SHINO'S Tokyo.
Welcome, Madame.
Who're you callin' "Madame"?
Quit horsing around, Kojiro.
Shinomiya-senpai's...
...mother!
I oughtta jerk a knot in your tail, boy.
You ain't shown your face
back home in years,
so where d'you get off tellin' me
to up and come to Tokyo?
Felt guilty, so reckoned
I'd get up with you.
I don't much come to places like this...
You doin' all right?
Dogs ain't barkin', so I'm getting by.
-That's Japanese, right?
-Just relax and kick your feet up.
Wow, that doesn't even seem
like Shinomiya-senpai.
That's good.
Shinomiya-senpai?
I wanted to ask you something...
What made you choose French cooking?
It was a celebration
when I entered elementary school.
Just that once, I went with my family
to a French restaurant in our hometown.
I practiced using a knife and fork
at home, and I put on my best clothes.
To think of it now,
it wasn't that fancy of a place.
Kojiro, it's delicious, huh?
This is the first time
I've had somethin' this good!
French food is great, right?
If I became a French chef,
I could always make my mom smile.
Why should I tell you that, huh?
That's what I thought.
Come on, let's get dessert ready.
Yessir.
That quiche I made on your first day...
What are you talking about?
Apparently, Westerners only
see burdock as a tree root.
They're often surprised
to learn Japanese people eat it.
What's more, other roots
like carrot and parsley root
call to mind meager foods
eaten during wartime,
so they've been looked down on
as ingredients.
Really?
Légumes oubliés:
the forgotten vegetables...
If that quiche were given a name,
it would be something like,
"Quiche of forgotten vegetables."
There must be food that only I can make,
which incorporates
both French and Japanese cultures.
You asked me before, didn't you?
Why I chose to open a branch
in Japan at a time like this?
Yes.
It was to re-explore the basis,
the roots of my cooking.
Roots?
To face my cooking once again,
in the country in which I was born.
It's a necessity
if I'm to gain a three-star rating.
Can you get back to the hotel on your own?
I'll be fine.
Don't go makin' a fool of your mother.
Be careful.
Kojiro...
Those were some good eats.
Now then...
A competition for a new dish?
There's no way I can miss that!
It really is lucky I could make it today!
I'm telling you I don't want you here,
so leave!
How could I leave
after you've told me about this?
It's only natural she feel this way,
Shinomiya-san.
And I heard Yukihira will be competing.
I want to watch too.
Right?
This will be the first one-on-one battle
between Yukihira-kun and Shinomiya-senpai!
It's a revenge match for the Food War
at the training camp!
Did I hear you say
"Food War at the training camp"?
Personally, I have no idea what
she's talking about, Chapelle-sensei.
Inui is probably drunk, sir.
She does drink too much wine!
I see.
An observer from Tohtsuki...
The food that Soma Yukihira puts out will
determine whether he passes the Stagiaire.
I see.
Still, these conditions are a bit harsh.
Tohtsuki's students learn the basics
of French cooking in middle school,
but he lacks that experience.
He seemed able to replicate
the French recipes from my lectures
and Shinomiya's challenge
at the training camp,
but creating a new menu item from scratch
is an entirely different story.
What's more,
he will be judged by that man.
Huh?
Wei-san, are you competing too?
Yes.
She was the meat manager
at the main SHINO'S restaurant
up until six months ago.
Really?
Why'd she go back
to being service manager?
These competitions have been going on
at the main restaurant
a couple times a month.
But in two years,
my dish has only been used once.
I thought to myself,
"This just won't do..."
So I went to being the service manager
because I thought
dealing with the customers directly
might give me some ideas.
But not a single day has gone by that
I haven't practiced my culinary kung fu.
Same here.
I didn't become the meat manager
just because Wei stepped aside...
and I have to prove that.
That's how seriously everyone takes this.
The cooking competition, that is.
Do you have that level of resolve?
When I heard Shinomiya-senpai's story
before, I caught a glimpse of something.
Now, all I can think of
is how to make it a reality.
"Resolve" and all that...
I'm going to serve it atop a plate!
It's time.
Begin cooking!
Oui, Chef!
Heat honey and sugar,
then once it's reached a nice dark color,
add Madeira and red wines
as well as fond de veau,
and let it simmer.
Meanwhile, sauté ground chicken
in butter and suer the onions.
Say, Pops, why do you cook
the fish like that?
Because doing this
will make the skin nice and crispy.
I never knew that technique.
There sure is a lot
to learn from an eatery!
What?
Well, that will do for now.
Would you mind telling me, Soma-kun?
How do you know French cooking techniques?
Uh, my dad taught me
how to cook like this.
He said it's perfect
for making fish nice and crispy.
Now I get it.
All the things my dad learned...
he combined them.
All those experiences and cultures,
all the techniques and emotions...
JAPANESE EATERY
YUKIHIRA
He used them to realize his dream:
the perfect eatery!
So what I have to do now is...
Poêlée, suer,
allumette, escalope,
déglace, ciselé,
rôti, braiser.
I'll take the person that I've been...
and smash him to bits!
That concludes
the tasting of their dishes.
Lucie-san, Wei-san, Abel-san...
Yukihira, you're the last one up!
You done cooking yet?
Sorry for the wait.
He cooked a whole quail!
Such a rich aroma!
Soma Yukihira, just what is this dish?
Well, it's an oyako-don.
Oyako-don?
Come to think of it,
it's not in a bowl though.
Still, please give it a taste.
This is the best French dish
I can put out.
Quail meat...
It's served in French
and Italian restaurants, of course,
but is also a staple of household cooking.
It certainly looks
like French cuisine, but...
...an oyako-don?
So the combination of quail
and poached egg makes it "oyako"?
Just what are you up to, Yukihira?
Very well, now for the tasting.
Everything rests on what's on that plate.
Will he be able to impress
Kojiro Shinomiya?
The true intent of the Stagiaire...
Can Yukihira-kun grasp it?
I'm having some too!
This is...
It's filled with egg, and even risotto!
It's delicious!
The soft, creamy egg and the meat of
the quail perfectly complement the rice!
What is this texture?
There are five fundamental ingredients
to oyako-don:
chicken, eggs, rice, onions,
and sukiyaki stock.
I browned the quail in oil,
then slow-roasted it in the oven.
The skin comes out crispy
and the meat is rich and juicy.
I seasoned the eggs with salt,
and black pepper for a little kick,
then added fresh cream
to make it nice and thick.
When it comes to oyako-don, the key is
to get the eggs runny and soft-boiled.
I finished out the risotto with milk
to give it a mellow flavor,
then combined the butter-sautéed chicken
with onions that had been sweated
for added sweetness and depth of flavor.
I added sugar and honey to make
a slightly sweet Madeira sauce,
then finished it with soy sauce.
I used that like a sukiyaki stock,
to tie the ingredients together.
So, I made this with oyako-don in mind,
but reinterpreted it
using French techniques.
Still, stuffing the quail
with something like risotto
should have caused liquid to leak.
Yukihira, how did you stuff it?
That texture earlier!
It was cabbage.
I lined the quail with cabbage
I'd blanched in salt,
then stuffed it with risotto.
Like the Food War at the training camp!
Shinomiya made a chou farci.
The cabbage is expertly blanched.
It retains the crisp texture
while drawing out its sweetness.
It gracefully ties
the richness of the quail
with the flavor of the ingredients within.
What the Academy expects
of students during the Stagiaire
is to contribute something
to their assigned venues.
But there's more to it than that.
Following the war, aspiring young French
chefs traveled to France in droves.
They wandered from workplace to workplace,
watching the legendary greats up close
and learning, stealing,
and distilling techniques
before finally creating their own cuisine.
It was thanks
to the blood and sweat of their efforts
that Japan now has
authentic French cuisine!
The true intent of the Stagiaire
is the same
as what those youngsters
did over and over:
to take something away
from the professionals!
You friggin' did it, Yukihira.
Shinomiya-senpai, you said
you came back to Japan
to aim even higher
with your French cuisine, right?
So then, what I have to do now
is the opposite of that.
JAPANESE EATERY
YUKIHIRA
I've gotta smash down the walls
of the cuisine I was brought up in.
This is the first new "Yukihira" item
I've made.
And now, the verdict.
Will Soma Yukihira's dish
make a name for itself on SHINO'S menu?
No good.
It lacks quality.
The way it is now, that is.
You can serve that in whatever
hole-in-the-wall restaurant
you run in the future,
but it's a little too unrefined to serve
in a Kojiro Shinomiya restaurant.
That being said...
I can give you some pointers
as to what I'd do with it.
What do you say?
Yes, please!
Listen up! For this,
you should use sherry vinegar.
The red is for after you've deglazed.
Sir! Sherry vinegar is from Spain, right?
And don't forget to skim off the residue.
Sir!
Yes, Soma Yukihira...
passes.
I'm sorry you had to teach
me till morning.
It's because you've got a poor memory.
Thank you so much...
Master Shinomiya!
Cut that out! Who're you calling "master"?
-Master?
-He called you "master"!
That's pretty conceited,
making him call you "master."
Shut up! He did it on his own!
My, someone's not being truthful.
It actually made you happy, right--
Yukihira...
Go get it...
A seat on the Ten,
the number one spot.
Sir!
Now then, how many made it
through this year's Stagiaire?
Between that and the training camp,
several students were eliminated.
Only those who can face
their own limits and overcome them
will bear the fruits of progress.
This is the Era of Jewels!
All right, dammit! Next!
Keep moving, no breaks!
Yes, Kurokiba-san!
My once-delinquent son
has become so responsible!
Welcome!
You all mind your manners too.
Don't go botherin' the customers!
Yes, Kurokiba-san!
Aldini-kun, I want you to work on coming
up with new seasonal menu items too.
Sir, thank you very much.
I can't just stand in my brother's shadow.
Swoony-swoony! Thumpy-wumpy!
Swoony-swoony! Thumpy-wumpy!
Thrilly-willy! Sparkle-warkle!
Thrilly-willy! Sparkle-warkle!
Become tasty!
Become tasty!
Please enjoy, my princesses.
No. 3 has no green onions but extra oil.
No. 8 is a mild, extra large.
No. 9's a regular with a half order of
rice plus a cabbage and char siu stir fry.
No. 11 wants al dente noodles
and lots of bean sprouts.
Hurry up and get that noodle
refill for No. 12!
How can you simply give up?
But Ibusaki-kun,
it's too late for this place...
Please, let me use your kitchen again.
I will turn things around!
Are you serious?
You'd do a waitress' job too?
It would be too much for you!
Please, I want to!
I want to contribute
outside the kitchen too.
Yes, indeed.
I'd say you are worthy of instruction
in the secret firing techniques
that I have perfected!
Sir!
It's delicious!
I didn't think much of you two at
first glance, but you've got real skill!
Don't friggin' sell us short!
Our food will put a smile on yer mug!
Kyokusei rules!
My! To think, just changing up the
flavoring could cut back on our leftovers!
Yes, that is the power of spice.
GRAND OPENING
Chef, I'd like to try another dish.
Do you have anything exotic?
Yes, there is one dish
I can wholeheartedly recommend:
The risotto-stuffed quail with egg,
"cheeky youngster style."
STAGIAIRE - ALL AGENDAS CONCLUDED
I'm home!
Yukihira! So you're the first one back?
It's been a while, Fumio-san.
You certainly look pleased with yourself.
All these came addressed to you.
Whoa! What the heck is this?
LETTER OF CHALLENGE
I CHALLENGE YOU
They're all challenging you to a Food War.
Excuse me!
So you're back, Soma Yukihira.
I'm Tetsuji Kabutoyama,
a second-year in the High School Division.
Please have a Food War with me.
You first-years are already in
the same league as us upperclassmen.
-So--
-Sure.
Let's do it now.
FOOD WAR
BATTLE: START!
Erina-sama!
Welcome back, Hisako.
Breaking news... Food War...
Soma Yukihira?
I want to do as many challenges
at the academy as possible,
to rack up all the knowledge
and techniques I can.
I want to push myself to the limit.
There are countless opportunities
for growth out there.
That's what Tohtsuki Academy is all about.
TOHTSUKI
You're welcome!
Everyone here today,
let me tell you something.
I'll accept any challenge,
from anyone at any time.
Come at me whenever you like.
If it ain't something boring,
I'll take you on right now.
Let's do some Food Wars!
YOU'RE WELCOME
Everyone, you're welcome!
Subtitle translation by
Javier lopez