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00:00:30Obama-san?
00:00:34I'm only going to say it once.
00:00:38Joe, come to the Grand Maison.
00:00:46No, I can't.
00:00:50Why not?
00:00:52Why?
00:00:53I told Linda that I was the culprit.
00:00:56Joe, if I tell her, she'll cause trouble for Grand Maison Tokyo.
00:01:00That's not all.
00:01:04You'd be scared if you didn't tell the truth in front of them.
00:01:10Your name will come up right away.
00:01:13It's now or never.
00:01:19I'm terribly sorry.
00:01:20Then, was that a mistake when Shohei-kun put in the nut oil?
00:01:26Yes.
00:01:27What? Why didn't you tell me?
00:01:30It was too late.
00:01:32Everyone had a hard time because of the wind.
00:01:35Why didn't you tell me?
00:01:37It's all my fault.
00:01:39Obama-san just covered for me.
00:01:41I'm really sorry.
00:01:46I'm really sorry.
00:01:52What about Kyono-san?
00:01:56Did you know he was like that?
00:01:58Yeah, well, recently.
00:02:04To be honest, I'm disappointed.
00:02:06I'm sorry.
00:02:08I'm not mad at Kyono-san.
00:02:10You must be mad.
00:02:11No, I'm not.
00:02:12It's a shock that he didn't tell me.
00:02:15More than that, as a chef,
00:02:18I will never forgive Shohei.
00:02:21Of course, everyone makes mistakes.
00:02:23But, isn't it important how you deal with it?
00:02:29If you're a chef who thinks of your customers first,
00:02:32you should be honest and explain the cause.
00:02:35Apologizing is the least you can do.
00:02:38Hey, hey.
00:02:39Besides, if you had told me honestly that it was your mistake,
00:02:47I might not have had to break up with Escoffieu.
00:02:52Hey.
00:02:53Shohei, why didn't you say anything?
00:02:56At that time, everyone resented Obana.
00:02:59We all thought that if Tatsuboshi continued,
00:03:02he would hit everyone around him,
00:03:04beat up Akeko and Kanyo, and run away.
00:03:07So, we had no choice but to think that Shohei should take responsibility for Obana.
00:03:12I know.
00:03:16I was scared.
00:03:21I was afraid that if I spoke up,
00:03:23I would never be able to cook again.
00:03:28That's why I couldn't tell anyone.
00:03:36I'm really sorry.
00:03:40I was in charge of that plate,
00:03:44but you felt responsible for it.
00:03:46That's a million years too early, you idiot.
00:03:50Mr. Linda said that if he found the culprit,
00:03:52he would never be able to return to the world of cooking again.
00:03:55He also said that if he brought Shohei into the restaurant,
00:03:59the restaurant would never be able to make a living again.
00:04:06It may be wrong for me to say this,
00:04:11but I will always be grateful to you.
00:04:16I will always be grateful to you.
00:04:19I'm sorry.
00:04:26Don't run away anymore.
00:04:28I'm sorry.
00:04:38Shohei, if you're going to quit French,
00:04:41eat the best food.
00:04:45I'll make it for you before you graduate.
00:04:49Kyon!
00:04:58Kyon!
00:05:02Sit down.
00:05:06Hey, Omada.
00:05:12Don't get sick.
00:05:14You're too early.
00:05:16I'm getting ready to open.
00:05:18Yes, sir.
00:05:19Mr. Zerita.
00:05:21Yes, sir.
00:05:28Mr. Zerita.
00:05:52Can you cook?
00:05:54I used to train in Lombardy.
00:05:57Really?
00:06:16Sorry to keep you waiting.
00:06:19This is the menu for this week.
00:06:22Wow!
00:06:24It's so beautiful!
00:06:26It's going to be the menu of your restaurant.
00:06:28This is my favorite dish.
00:06:30It looks delicious.
00:06:34Sorry to keep you waiting.
00:06:36Naniza, you should eat too.
00:06:41Bon appetit.
00:06:43Thank you for the meal.
00:06:57How is it?
00:07:02How is it, Shohei?
00:07:04The sauce goes well with the roast.
00:07:10It's delicious.
00:07:14I see.
00:07:23Is it really delicious?
00:07:37Don't talk nonsense.
00:07:39Don't make a dish like yourself.
00:07:42This is the dish I made with all my heart.
00:07:48But how is it?
00:07:50You don't feel anything that breaks your heart, do you?
00:07:56The dish you made was much more delicious than this.
00:08:03Hey, Shohei.
00:08:07The dish you made has the power to move people.
00:08:22I gave up cooking because I felt my talent was limited.
00:08:27I can't make a dish that can change the world.
00:08:30So I decided to make a dish that can deliver such a dish to customers.
00:08:41But what are you?
00:08:46You have a great talent, but why do you come to this world?
00:08:51That's right.
00:08:55I'm sorry for the person who gave up cooking.
00:09:09But it's still a terrible dish.
00:09:14I'm sorry.
00:09:15But everyone should eat this.
00:09:17When you gave up cooking, you took out your knife.
00:09:25And you swore that you would never make a dish for people to eat again.
00:09:31But you made it.
00:09:35If you don't eat it now, you'll never eat Rikutaro's dish again.
00:09:47I'm sorry.
00:10:05I'm sure you and Aizawa can't accept this.
00:10:08But I can't allow him to leave this house.
00:10:13If Shohei comes to our house,
00:10:17this restaurant,
00:10:21and Glamazon Tokyo,
00:10:24will become stronger.
00:10:27But if Shohei comes,
00:10:29we won't be able to win because of Linda's pressure.
00:10:33Linda is a real foodie who loves cooking.
00:10:37If we provide the best food, she'll understand.
00:10:41I don't care about Linda's pressure.
00:10:48The important thing is
00:10:50whether we can provide the best food.
00:10:57So what?
00:10:59Our restaurant
00:11:03needs the power of Shohei Hirako.
00:11:11Why?
00:11:17I challenge you to make a dish with tuna.
00:11:20What?
00:11:22Tuna?
00:11:23No, I won't let you make a dish with tuna.
00:11:25I'm sorry, but what is tuna?
00:11:28Tuna is the only ingredient that you can't use in French cuisine.
00:11:33That's why I'll make a dish with tuna with Shohei.
00:11:36But you can't make a dish with tuna or Shohei.
00:11:38Hey, Matsui.
00:11:40Why is it okay for Shohei to come to the restaurant?
00:11:43Within 5 seconds.
00:11:445, 4, 3, 2...
00:11:46We'll keep it a secret.
00:11:47A secret?
00:11:48Yes.
00:11:49It's not okay because Shohei Hirako's name is on the menu.
00:11:52We can do it like we did with Obana.
00:11:54That's true.
00:11:55That's why we'll keep it a secret during business hours.
00:11:58When there are no customers, we'll help develop a new menu.
00:12:01How about we call it Ghost Chef?
00:12:05The name is a bit...
00:12:07Well, let's call it Ghost Chef.
00:12:09What do you think?
00:12:10I'm against it.
00:12:11What about you?
00:12:12I'm against it, too.
00:12:15But Kyono-san made such a bland dish for us,
00:12:21and we can't even move it.
00:12:23The chef's name is on the menu.
00:12:25Bland isn't a bad word.
00:12:28You should praise him.
00:12:30If we have to make a new menu for Michelin,
00:12:36let's call it Ghost Chef.
00:12:38Can you help us develop the menu?
00:12:41No, I can't.
00:12:42Okay, I'll make the tuna.
00:12:43We'll do that later.
00:12:45We don't have time for Michelin.
00:12:47First, we'll make the main dish and appetizer.
00:12:49This is an order.
00:12:51Do you understand?
00:12:55Okay.
00:12:56Hey, Chichi.
00:12:58Oui, Chef.
00:13:01Marie Claire Dining has been scooped.
00:13:03The truth of the case has been revealed.
00:13:07The culprit has been found, and he's been expelled from the cooking club.
00:13:11And now, your neck is connected, too.
00:13:18Can you find out what Hirako Shouhei is doing after that?
00:13:22It seems that your boss is very concerned about the case from three years ago.
00:13:28Because he lost the trust of his readers,
00:13:30our company's reputation was damaged.
00:13:33But he's just a cook.
00:13:37He can't stand it as long as he has authority and honor.
00:13:40To be crushed by a cook.
00:13:46I want to see Hirako Shouhei.
00:13:48How can you say that he was the culprit?
00:13:51Dad!
00:13:52Where is he now?
00:13:54What are you going to do if you find out?
00:13:56He's been expelled, and his daughter was hurt.
00:13:59I'll crush him with all my might.
00:14:02I can't believe it.
00:14:04I can't believe I'm playing with my precious daughter.
00:14:07Just thinking about it makes my heart break.
00:14:13Hurry up.
00:14:14This is his home address.
00:14:16I think he'll be there.
00:14:18Yes, sir.
00:14:20Yes, sir.
00:14:23I'm sorry. I'm in the middle of work.
00:14:30Are you going to ruin his life, too?
00:14:33It's his fault for lying.
00:14:35He's an adult, so he has to take responsibility.
00:14:38Anyway,
00:14:40it's not the time to worry about people.
00:14:43The menu for Michelin seems to be late.
00:14:48How is it, Kitani?
00:14:49Yes, sir.
00:14:50I added caviar.
00:15:03Hey, Kitani.
00:15:05Yes, sir.
00:15:06Do you think you can get three stars with this?
00:15:11No, but I thought it would be good if I improved from here.
00:15:15What are you talking about?
00:15:17You became a sous-chef in place of Shouhei.
00:15:20If you're a one-shot cook, don't make a half-assed dish.
00:15:23Make your own dish!
00:15:29What's so funny?
00:15:31I thought you were pathetic.
00:15:33What are you talking about, Kitani?
00:15:35If you don't have a good sous-chef, you can't cook by yourself.
00:15:40If you're a chef, you have to make the best combination in one shot.
00:15:48Get out.
00:15:49What are you doing?
00:15:51Get out of my kitchen!
00:15:57Calm down.
00:15:59I can't do it with him.
00:16:02He knows that he doesn't have the talent to get three stars.
00:16:07If you don't do it, you'll end up at the bottom of the 8th place in the world.
00:16:12Absolutely.
00:16:16I put hot roasted pecan nuts on the shirako I made the other day.
00:16:21It goes well with this cold breeze.
00:16:24Wine is the main ingredient.
00:16:26How about you, Kyono?
00:16:27No, I can enjoy this dish for 12 servings.
00:16:31I can deliver it with confidence to customers who don't drink wine.
00:16:34How about everyone?
00:16:35It's delicious.
00:16:37Now, the new dish, shirako poche, is ready.
00:16:44It's delicious.
00:16:46It's delicious.
00:16:50Chef Iyako is now a member of Yumeji.
00:16:53You don't have to worry about it.
00:16:57Everyone, I made a new dish with Michelin.
00:17:02We have to hurry up with other dishes.
00:17:03We have three dishes of shirako poche.
00:17:08We have seven dishes left.
00:17:10If we don't hurry up, we won't make it to the judging.
00:17:13By the way, how do you do the research on Michelin?
00:17:17It's a mystery.
00:17:19According to a rumor in the food industry,
00:17:21there are only about 10 Michelin researchers based in Tokyo.
00:17:26That many?
00:17:27Of course, it's impossible to have all the restaurants.
00:17:30We only investigate restaurants that have already been certified,
00:17:33or restaurants that have been selected based on the reviews of foodies.
00:17:38It's the same as other customers, so we don't know who the researchers are.
00:17:42That's why we have to take each customer seriously every day.
00:17:46There are five criteria for evaluation.
00:17:48The quality of the material, the high level of cooking technology,
00:17:51the unique quality, the price that suits the value,
00:17:54and the consistency of the food that has always been stable.
00:17:58The criteria for evaluation are well known and are common to the rest of the world.
00:18:01In other words, it's good food, right?
00:18:03Sherita.
00:18:04I'm sorry.
00:18:05You're right.
00:18:06It's bad.
00:18:08From now on, we're going to be a team.
00:18:10We're going to aim for three stars.
00:18:12In order to get three stars,
00:18:14we have to clear the judges' assessment three times.
00:18:18Three times?
00:18:19If a restaurant doesn't have a star,
00:18:21a researcher will come first.
00:18:23If that person approves, a star will be made.
00:18:26If a restaurant has one star,
00:18:28two new researchers will come.
00:18:30If both of them approve,
00:18:32two stars will be made.
00:18:34If a restaurant has two stars,
00:18:36two new researchers will come.
00:18:38The results of the two-star restaurant will be summarized in the report
00:18:41and brought to the Star Selection,
00:18:44a meeting where the researchers and Michelin Guide's international directors gather.
00:18:47There, the number of new stars will be decided.
00:18:50In order to get three stars,
00:18:52we need the consent of all participants.
00:18:55It's too difficult.
00:18:56That's why it's difficult.
00:18:58A chef who gets three stars
00:19:00is really a person worthy of being called a legend.
00:19:03You're almost a monster.
00:19:05There's no point in thinking about difficult things.
00:19:07Our restaurant is just going to keep
00:19:09asking each and every customer for delicious food.
00:19:12That's what we've decided.
00:19:15For the next month or so,
00:19:18we're going to do everything we can for this restaurant.
00:19:21Let's provide the best food and the best service to our customers.
00:19:25Michelin!
00:19:52I know we don't have much time,
00:19:54but let's re-examine Japanese food from scratch.
00:19:57Can I have a bite?
00:19:58From scratch?
00:19:59It's disgusting.
00:20:00I want to study the food and culture
00:20:02that are rooted in the mountains as much as possible.
00:20:04Isn't it disgusting?
00:20:05No, it's absolutely disgusting.
00:20:07It's kabukaki.
00:20:08Kabukaki?
00:20:09Kabukaki.
00:20:10It's rare.
00:20:11It looks delicious.
00:20:12It looks delicious.
00:20:14Let's eat.
00:20:16Let's eat.
00:20:20Hajime-san.
00:20:22Are you okay?
00:20:24I'm a professional.
00:20:25I concentrate on cooking to get three stars.
00:20:32Seafood?
00:20:36Let's eat.
00:20:40Here comes the tuna!
00:20:42No, no, no.
00:20:44Let's not eat the tuna.
00:20:45Let's not.
00:20:46Why?
00:20:47What do you mean?
00:20:48I'm just wishing.
00:20:49No, no, no.
00:20:53Hajime-san.
00:20:54Yes?
00:20:55Can I have a bowl, please?
00:20:56Yes.
00:20:57Oh, Kin-chan.
00:20:58Can I have five or six servings?
00:20:59Yes.
00:21:00Here you go.
00:21:05If you say it in an instant, it's a strawberry,
00:21:08but it's not interesting.
00:21:10I want it to have more impact.
00:21:12The meringue ice cream is too sweet,
00:21:14so I'm going to use yuzu.
00:21:16It's not yuzu, is it?
00:21:20It's delicious.
00:21:21The scent of honey and French oak is strong,
00:21:23so it goes well with any dish.
00:21:25Sorry to keep you waiting.
00:21:27I've prepared the best dishes.
00:21:29I'm looking forward to it.
00:21:30Who do you think I am?
00:21:34All of them are wonderful.
00:21:35If you have this, you can enjoy a variety of dishes.
00:21:38And there's a boar, a duck, and a turkey.
00:21:41Can you tell just by looking at it?
00:21:42Oh, Mr. Minegishi.
00:21:43This is the chef I was talking to on the phone.
00:21:46I see.
00:21:47So this is the ghost chef.
00:21:50I'm Shouhei Hirako.
00:21:51I'm the legendary self-proclaimed hunter, Mr. Minegishi.
00:21:54It's a pleasure to meet you.
00:21:55You have a good eye.
00:21:57If you don't make a good dish, I won't forgive you.
00:22:01Yes.
00:22:02Then, I'll have Mr. Obana and Mr. Shouhei
00:22:04be the main developers.
00:22:06What?
00:22:07I have to make other dishes, too.
00:22:09From now on, I'll make the menu with the power of this restaurant.
00:22:14Yes, chef.
00:22:16How is it?
00:22:17Can you make the main dish with three stars?
00:22:23Please let me do it.
00:22:35I tried Japanese brand beef and pork,
00:22:38and the cost performance and taste were overwhelming.
00:22:42I think this Kijibato is the best.
00:22:46I got it.
00:22:48Let's go with Kijibato.
00:22:49Why did you choose Kijibato?
00:22:51It's a little cheaper than deer.
00:22:54If you buy this for 10,000 yen, it's over 10,000 yen.
00:22:57Is it that expensive?
00:22:59It's hard to get, so it's a precious ingredient that is rarely distributed in Japan.
00:23:03There are still a lot of good quality Kijibato in Tetsukazu.
00:23:07It's a wonderful ingredient hidden in Japan.
00:23:10It's just the right name for our concept.
00:23:13Then it's decided.
00:23:18Can I use it for fried rice?
00:23:22Welcome.
00:23:23Welcome.
00:23:29Sorry to keep you waiting.
00:23:31This is Sawara-no-Roast, crystal-clear sauce.
00:23:34Here's the sauce.
00:23:38This is Mont Blanc.
00:23:39This is No. 13.
00:23:41Chef.
00:23:42Yes?
00:23:43Customer No. 11 seems to have a hand injury, so please follow the course.
00:23:47Yes.
00:23:48Serato-kun.
00:23:49Yes.
00:23:50Please.
00:23:51Yes.
00:23:56Maybe Michelin's staff will arrive earlier than expected.
00:24:01If the balance of the course is not broken, let's put out the new menu as soon as possible.
00:24:06That should make the customers happy.
00:24:13No. 4.
00:24:14Yes.
00:24:23I can't do this anymore.
00:24:28Living with three people may be the limit.
00:24:33Why did you move out of the apartment?
00:24:37I thought I couldn't live in Tokyo anymore.
00:24:39What are you going to do?
00:24:40Well, it can't be helped.
00:24:42It can't be helped?
00:24:50Rock, paper, scissors.
00:25:02What kind of rock, paper, scissors is this?
00:25:03So, why are you here?
00:25:05Huh?
00:25:06Well, as a result of a heated discussion, I'm here again.
00:25:13I didn't allow it.
00:25:16It's the job of the owner to protect the lives of the employees.
00:25:22Also, regarding this time, I'm an official today.
00:25:28Nice to meet you.
00:25:30It's cold.
00:25:40It's calm here.
00:25:42You should have found your own house and left early.
00:25:47I told you.
00:25:48I told you I would leave if I had three stars.
00:25:52Good night.
00:26:00You're saying that again.
00:26:18It's done.
00:26:19It's a salad with mizubo.
00:26:23Aizawa-san has completed the preparation.
00:26:25Yes.
00:26:26Aizawa-san has completed the preparation.
00:26:27Yes.
00:26:28There's a lot of food between you, Rinko-san.
00:26:31How is it?
00:26:34It's wonderful.
00:26:49Rinko-san!
00:26:50I did it!
00:26:53Everyone, eat.
00:26:54Let's eat.
00:26:55I've decided on a new menu.
00:26:57I feel like I'm one step closer to Amelie and Elise.
00:27:05Here.
00:27:06Is it okay?
00:27:08It will be useful for the development of the main dish.
00:27:11Let's eat.
00:27:21Wow.
00:27:23I've never seen Aizawa-san so happy.
00:27:27I think it's because Obana-san approved it.
00:27:32At that time...
00:27:33Do it with all your might!
00:27:35Aizawa-san couldn't keep up with Obana-san.
00:27:41This salad was made by Aizawa-san.
00:27:45Obana-san approved it.
00:27:48I'm sure Aizawa-san will be very happy.
00:27:52Yes.
00:27:56Aizawa-san is amazing.
00:27:58Shouhei.
00:27:59Yes.
00:28:00The lunch box.
00:28:01Yes.
00:28:02Thank you for the meal.
00:28:11Once the main dish is decided, you can see the whole course.
00:28:15What's wrong?
00:28:17I'm really...
00:28:19I'm really blessed to have such great friends.
00:28:26But it's just the beginning.
00:28:29I know.
00:28:31Let's do our best for the next 6 days.
00:28:44The next day.
00:29:14The next day.
00:29:17Freshly-made Yuba and Shun-no-hana.
00:29:19It's a mix of Koji and Yamawasabi.
00:29:22Yuba in French is novel.
00:29:25It's a mix of freshly-made Yuba and Shun-no-hana.
00:29:29It's a mix of Yamawasabi and Awa-sauce.
00:29:40As expected of Chef Tango.
00:29:45It's a wonderful dish.
00:29:47Thank you very much.
00:29:49Did you make it by yourself?
00:29:53Yes.
00:29:54It's been a long time since I felt the taste.
00:29:57I feel like I've broken my own shell.
00:30:03Chef Eto.
00:30:05Mr. Yuzuki is here.
00:30:07Why so early?
00:30:15Who are you?
00:30:19You're Mr. Tango?
00:30:21Yes.
00:30:22Nice to meet you. I'm Yuzuki Satoshi.
00:30:25You were a sous-chef at the Futatsubo restaurant in Paris?
00:30:28Yes.
00:30:29I came back early, so I'm working under the kitchen today.
00:30:31This black cocktail is amazing.
00:30:33You're our new sous-chef.
00:30:35Then say hello to me properly before you enter my kitchen.
00:30:40You haven't spoken to me yet?
00:30:43I'm in trouble.
00:30:46At this time, please make it clear in front of everyone.
00:30:48That way, I'll be saved.
00:30:52What is it?
00:30:53Actually, starting next month,
00:30:56Mr. Yuzuki will be my sous-chef.
00:31:03Did you know?
00:31:09Did you all agree?
00:31:12I agreed.
00:31:15Everyone thought that Mr. Tango couldn't go any higher.
00:31:20Mr. Yuzuki told everyone just now.
00:31:22He said that he came here to get three stars.
00:31:28Then, since it's a contract from next month, I'll do it today.
00:31:32Mr. Tango.
00:31:37In order to develop a new menu for Michelin,
00:31:40I'd like you to lend me a part of the backyard from next week.
00:31:43Is that okay?
00:31:44Starting today, it's fine.
00:31:46Use it all.
00:31:47Mr. Tango.
00:31:49Kakitani.
00:31:50You can do it without me, right?
00:31:53What?
00:31:55Let's go with the current menu for a while.
00:31:58Don't betray the customers.
00:32:02Let's go.
00:32:19Don't you hate me?
00:32:22You're the owner.
00:32:25I was prepared to be hit, so I decided to do that.
00:32:32A chef's hand is his life.
00:32:35If you do it, it's a kick.
00:32:40Mr. Tango.
00:32:42Do you think it's a chef's skill to decide on a dish?
00:32:45I'm not like that.
00:32:46To decide on a dish,
00:32:48you have to spend money.
00:32:51If you spend money,
00:32:53and gather the best ingredients and the best chefs,
00:32:56the best dish will be born.
00:32:58But you can't do that.
00:33:00Customers don't spend that much money on a dish.
00:33:07But,
00:33:09if you take Mitsuboshi, everything will change.
00:33:13I don't want to be bound by the cost.
00:33:15I want to make the ultimate restaurant
00:33:19where you can pursue delicious food and the best service.
00:33:26Did you think I couldn't take Mitsuboshi?
00:33:30Mr. Tango gave me a great result of being the 8th in the world.
00:33:35But,
00:33:37I lost confidence after I lost Hirako Shohei.
00:33:42A chef without confidence can't get a star.
00:33:48How was the dish I made just now?
00:33:53I made that dish with confidence.
00:33:57How was it?
00:34:00It was delicious.
00:34:06Thank you for your hard work.
00:34:15Hello?
00:34:17I can't find Hirako Shohei.
00:34:19He left his apartment and didn't come back to his home.
00:34:22What about his former colleagues?
00:34:24He hasn't contacted anyone.
00:34:26I see.
00:34:27I'll look into it.
00:34:33He's our only customer.
00:34:36He might be one of our best investigators.
00:34:39I haven't heard anything about him yet.
00:34:41What kind of person is he?
00:34:42He's a middle-aged woman in her 20s.
00:34:44His nails are short and neat.
00:34:46His clothes are chic.
00:34:47He looks like someone from the hospitality industry.
00:34:50Hey,
00:34:52Michelin's investigators are mostly from the hospitality industry.
00:34:57I see.
00:34:59Hello?
00:35:00Hello?
00:35:01Hello?
00:35:06He's our only customer.
00:35:09He might be one of our best investigators.
00:35:12I haven't heard anything about him.
00:35:13Hello?
00:35:14Hello?
00:35:22Ebina?
00:35:27Yes?
00:35:28Do we know each other?
00:35:29I'll show you the way.
00:35:34Welcome.
00:35:47It's been a long time.
00:35:49I'm sorry to have disturbed you.
00:35:54I'm glad to see you again.
00:35:58Is this your first time here?
00:36:01No, well...
00:36:04I'm sorry.
00:36:05I'm fine.
00:36:08I'm looking for Shouhei Hirako.
00:36:12If you know anything, please tell me.
00:36:15I don't care if I'm safe or not.
00:36:17I've been worried since that article came out.
00:36:25Is he doing well?
00:36:29I thought he was a little thinner than when he first came.
00:36:37I'll treat you to a meal.
00:36:39I'll cook something that will make you feel better.
00:36:44Please enjoy your meal.
00:36:50Seita, get the knapsack.
00:36:53No. 12 is not feeling well.
00:36:55I'm sure he's tired.
00:36:57Be gentle.
00:36:58Yes, sir.
00:37:06You don't have to go that far.
00:37:08Idiot.
00:37:09It's not because she's your girlfriend.
00:37:11I'm just doing what I can for my customers.
00:37:22It's a mix of chirol and Himoto pepper.
00:37:25It's a mix of chirol and Himoto pepper.
00:37:41It's a Barbaros made with goat milk.
00:37:55It's a Barbaros made with goat milk.
00:38:26Thank you for waiting.
00:38:29It's Mont Blanc.
00:39:05Mr. Obana.
00:39:07Yes.
00:39:09I've known that you make Mont Blanc for a long time.
00:39:16I've eaten a lot of Mont Blanc.
00:39:20I'm not good at cooking.
00:39:24I want to know the taste of Mont Blanc.
00:39:29This is the best Mont Blanc I've ever eaten.
00:39:40Mr. Shoei told me that Escoffieu was a great restaurant.
00:39:49It was a great restaurant that changed my life after eating Mont Blanc.
00:39:59I didn't know that such a restaurant existed.
00:40:12If you see Mr. Shoei, please tell him.
00:40:17I don't care about my father anymore.
00:40:23Anyway, Mr. Shoei should work at Grand Maison Tokyo.
00:40:35I understand.
00:40:39But...
00:40:40But...
00:40:45I think you already know.
00:41:00That's enough.
00:41:05I'm glad I came here.
00:41:19Thank you for the meal.
00:41:22It was really delicious.
00:41:33Mr. Shoei.
00:41:40Mr. Shoei.
00:41:43Mr. Linda.
00:41:45Welcome.
00:41:46You're still working.
00:41:48Yes.
00:41:49I'm sorry, but we're closed for the day.
00:41:52You're looking for Mr. Shoei, aren't you?
00:41:54I'll talk to him downstairs.
00:42:05Mr. Shoei is at the restaurant.
00:42:08I can't do anything about it.
00:42:10I have to make this restaurant a success for the sake of my friends.
00:42:14If you become a chef, I'll pay you back with food.
00:42:16Would you like to come and eat?
00:42:18I'm glad I was able to cook with you at the end.
00:42:21This is not just a threat.
00:42:23I'm going to kill you.
00:42:25It's finally a game.
00:42:27If we all work together, we'll definitely get there.
00:42:35You're looking for Mr. Shoei, aren't you?
00:42:36I'll talk to him downstairs.
00:42:48Hirako Shoei?
00:42:52I'll check.
00:43:07It's a very enthusiastic interview.
00:43:10There's a smoker outside.
00:43:13That's Sakura-chan.
00:43:15The restaurant with Hirako Shoei can't get a star.
00:43:19I told you that, didn't I?
00:43:21Oui, madame.
00:43:25I know one of Michelin's star selection members.
00:43:28This is not just a threat.
00:43:30Why are you so impatient?
00:43:35There's no reason for you to chase Shoei so far.
00:43:42Because I warned him.
00:43:48Three days later.
00:43:49Would you like to come and eat?
00:43:52I'd like to hear what you think of the world's best foodie who made the new main menu.
00:43:59I'm going back to Paris.
00:44:00What is the definition of Mitsuboshi?
00:44:02It's a special dish that's worth traveling for.
00:44:06I'll make that kind of food for sure.
00:44:21That's enough.
00:44:25I thought I was going to die.
00:44:26You don't have to.
00:44:27I'm going to die.
00:44:33Three days later.
00:44:36I knew it.
00:44:37If I stay here, I'll be a nuisance.
00:44:39I can't stay here anymore.
00:44:44I found out after working with you.
00:44:48This restaurant doesn't need my help.
00:44:51I don't want to ruin everyone's dreams for me.
00:44:53Shut up!
00:44:56What are you talking about?
00:44:58Don't talk nonsense. Move your hands.
00:45:00You're going to be the main chef.
00:45:02But if I stay here...
00:45:03I get it!
00:45:05If you want to quit, then quit.
00:45:06You're overreacting.
00:45:07But...
00:45:08You caused trouble for my restaurant.
00:45:12If you want to be a chef, you should be a cook.
00:45:25Your kijiwato is thick and soft.
00:45:28And it doesn't smell at all.
00:45:32You should roast it.
00:45:33I know that.
00:45:34The problem is how to cook it.
00:45:38You should cook it on charcoal.
00:45:40Charcoal?
00:45:45I think it's better to cook it on charcoal.
00:45:49You're good at ordering me around.
00:45:53What?
00:45:57I'll go with you.
00:45:58What?
00:46:00Do you have a good idea?
00:46:02Yes.
00:46:03I want to make use of the kijiwato.
00:46:05I want to make use of the sweetness of the cherry blossoms.
00:46:09I understand.
00:46:11I think it's good to make use of technology.
00:46:14I see.
00:46:15I'll leave it to you.
00:46:18What will you do?
00:46:22What will you do?
00:46:28I have no choice.
00:46:29I'll make use of the sauce.
00:46:31It looks delicious.
00:46:32I'll make use of red wine instead of wood.
00:46:36I think so, too.
00:46:37If possible, I want to make use of the sauce.
00:46:41I can make use of the sauce and the ingredients.
00:46:43You don't have to tell me.
00:46:45I promise to make the kijiwato delicious.
00:46:49What?
00:46:50What?
00:46:53I thought you didn't approve of the kijiwato.
00:46:57I'm so angry.
00:46:59I don't want to be criticized by Linda.
00:47:02Why do you want me to try it?
00:47:06If you meet Linda, we'll have to do it.
00:47:10I don't think so.
00:47:12It's a world-class restaurant to have a regular customer try a new dish.
00:47:20That's because it's a good relationship.
00:47:23Linda is an enemy now.
00:47:26It's the best.
00:47:28That's why you have to be the strictest judge.
00:47:33You can't convince Linda now.
00:47:37I can't let you down.
00:47:41I can't let you down.
00:47:59I want a little more punch.
00:48:02I think this is the best way to cook meat.
00:48:05I'm afraid the sauce will ruin the taste of the ingredients.
00:48:10How about the heat?
00:48:12Heat?
00:48:13I felt it at the hotel buffet.
00:48:15In Japan, cold dishes are hated the most.
00:48:18That's why we cut the roast beef while it was still hot.
00:48:21How about serving this kijiwato to a hot customer?
00:48:26But French food has a temperature close to normal, right?
00:48:29Of course, it's out of French common sense.
00:48:32But if you want to convey the beauty of Japanese food,
00:48:35I think it's okay to have a hot Japanese dish.
00:48:38But the problem is how to keep the heat in this small piece of meat.
00:48:45Wrap it in a pie?
00:48:47If you do that, the crispness of the skin will disappear.
00:48:54What if it's shouhei?
00:49:02I'll put pie crust on one side.
00:49:04One side?
00:49:06I'll bake the pie crust on the other side.
00:49:11Then you can keep the crispness of the skin and keep the pie crust.
00:49:15I see.
00:49:16It's interesting to add the texture of the pie crust.
00:49:19I thought your pie crust was crispy and useful.
00:49:23What did he make?
00:49:26Bonyari?
00:49:27Bonyari wasn't a waste of food.
00:49:31Let's try it.
00:49:52The atmosphere is completely different, isn't it?
00:49:54What?
00:49:55The atmosphere.
00:49:59Of course, it's the same as before.
00:50:02It's more difficult than that.
00:50:04It's really hard to make a new dish.
00:50:07But Escoffieu was even more desperate.
00:50:12And it was completely broken by shouhei's mistake.
00:50:18I'm really sorry.
00:50:20No matter how much you apologize, I won't forgive you.
00:50:24But if it weren't for shouhei's mistake,
00:50:27Glamazon Tokyo wouldn't have been born.
00:50:29It's strange, isn't it?
00:50:31This world.
00:50:34For the sake of my friends who were broken at that time,
00:50:38I think I have to make this shop a success.
00:50:44Yes.
00:50:45How is it?
00:50:46Can you do it?
00:50:47Yes.
00:50:48I baked the pie crust on the other side.
00:50:55Naoban, if you brought shouhei here,
00:51:00I thought I could stop him somehow.
00:51:03I didn't think he would eat such a vague dish.
00:51:11I wonder if I can stop him somehow.
00:51:15It's impossible because you say you want to quit.
00:51:25Naoban.
00:51:28There may be a way.
00:51:33Ma'am.
00:51:34I'm going.
00:51:35Yes.
00:51:41What time is the ice rink?
00:51:55A few days later.
00:52:05I'm leaving soon.
00:52:07Linda is coming.
00:52:09Chef Ringo, Mr. Aizawa, Mr. Omano.
00:52:14I'm glad I was able to cook with you at the end.
00:52:19Linda is here.
00:52:21She's already here?
00:52:22Welcome.
00:52:23Welcome.
00:52:24Welcome.
00:52:25Welcome.
00:52:53How is it?
00:52:54Good.
00:53:14Shouhei.
00:53:15You bring it.
00:53:18You lied to me when Linda came.
00:53:20You made this dish, didn't you?
00:53:23Taste it every second.
00:53:25Tell me how you feel.
00:53:26Shouhei.
00:53:27It's getting cold.
00:53:29Show them the power of your cooking.
00:53:32Make the best foodie in the world.
00:53:50Shouhei.
00:53:57What are you doing?
00:53:58Heat is important in this dish.
00:54:01Please eat it quickly.
00:54:03This is Lumiére en Croute.
00:54:20Lumiére en Croute
00:54:38You only put pie crust on one side and left the heat.
00:54:43The crust is delicious when it's freshly baked,
00:54:46but the meat is small, so it dries quickly.
00:54:49By putting on the pie crust,
00:54:51not only does it keep the heat,
00:54:53but it also protects the moisture.
00:54:55I tried to maximize the umami of the meat.
00:54:58How was it?
00:55:01The new main dish of Grand Maison Tokyo.
00:55:06Is Lumiére en Croute worth three stars?
00:55:20No.
00:55:24In the first place,
00:55:25the stars belong to the restaurant.
00:55:27It's not something you can judge just by eating this dish.
00:55:31Besides,
00:55:32I won't let Mitsuboshi
00:55:34be added to the restaurant where Hirako Shouhei is.
00:55:45Wait.
00:55:47Wait.
00:55:49I'll go.
00:55:57Thank you for coming today.
00:56:04Are you ready?
00:56:06Yes.
00:56:08We all talked about it.
00:56:12Why did you do that to Hirako Shouhei?
00:56:16We just want our customers
00:56:19to taste the best dish we can make.
00:56:26That's why we decided he was necessary.
00:56:31Would you like to come and eat again?
00:56:36This time,
00:56:37we'll give you a full course of our new dish.
00:56:41We'll give you a full course of our new dish.
00:56:47You're quite confident.
00:56:49You've never been this confident before.
00:56:54It's true
00:56:56that I can't do it alone.
00:56:58But
00:57:01I have friends who can count on me.
00:57:11Obana Natsuki has never taken Mitsuboshi.
00:57:15I trust him.
00:57:20I'm deeply in love with
00:57:26Obana Natsuki.
00:57:41We'll be waiting for your next visit.
00:57:54How did it go, Linda?
00:57:56I don't know.
00:57:57But I can't help thinking about it now.
00:58:01I showed them the ghost chef.
00:58:04I'm leaving this restaurant.
00:58:08I can't trouble you anymore.
00:58:10Thank you for your help.
00:58:12Don't you regret
00:58:15not being able to persuade him with the dish you made?
00:58:24It can't be helped.
00:58:26No matter how good the dish is,
00:58:28Linda won't accept it.
00:58:31No, no, no.
00:58:33What Linda said is right.
00:58:37I wasn't satisfied with the dish you made.
00:58:41That's all.
00:58:43Then what should I do?
00:58:45I can't do anything about it.
00:58:47I told you it would take a million years for someone like you to take responsibility.
00:58:54That's why everyone in the restaurant is here.
00:58:57Let's go.
00:59:04Galson is calm.
00:59:06He welcomes the customers at a reasonable distance and guides them to their seats.
00:59:10And with a surprising amuse and a well-cooled champagne,
00:59:15he grabs their hearts tightly and makes them forget about their daily lives.
00:59:19Then he attacks them with a variety of delicacies
00:59:23such as the wine he chose, Mariajuto.
00:59:26He makes them lose their minds with fish dishes
00:59:29and twist them with the main dish of their hearts.
00:59:31And then he makes them dream of dessert.
00:59:34At the end, he asks the chef how it was
00:59:38and they enjoy that moment together.
00:59:41That's the French full course, right?
00:59:48If we all work together,
00:59:53we can beat Linda.
00:59:58We can beat Mitsuboshi, too.
01:00:02Don't worry too much.
01:00:04We're a team.
01:00:08We don't need your half-hearted determination.
01:00:12If you're still hesitating, get out of here.
01:00:24I want to join.
01:00:32I want to join this restaurant.
01:00:39I want to cook with all the people in Grandmaison Tokyo.
01:00:43I want to enter this restaurant.
01:00:48I want to cook with Grandma and everyone at Grand Maison Tokyo!
01:01:13I don't have time. I'm in a hurry for the next menu.
01:01:27B7.
01:01:28Keep your voice down!
01:01:30B7!
01:01:32I'm hungry.
01:01:35I'm hungry.
01:01:42Ouch!
01:01:43What are you doing?
01:01:49We did it.
01:01:52The best team ever.
01:02:04B7.
01:02:06B7.
01:02:08B7.
01:02:10B7.
01:02:12B7.
01:02:14B7.
01:02:16B7.
01:02:18B7.
01:02:20B7.
01:02:22B7.
01:02:24B7.
01:02:26B7.
01:02:28Do you see me?
01:02:30Yes, I can see you.
01:02:32I want to enter the dining room.
01:02:35Black suits me better than white.
01:02:41The tuna is the best.
01:02:43Yes, the tuna is his curry.
01:02:44This was the source of the pudding.
01:02:47No, the sour is the problem.
01:02:49Why even care about the tuna?
01:02:52There still a infinite of possibilities in French cuisine.
01:02:56There's a possibility.
01:02:58Up until now, I've used ingredients from all over the world to make delicious food.
01:03:05But this tuna is different.
01:03:07If I could make French food that exceeds sushi,
01:03:12I wouldn't be excited.
01:03:14I don't have time for that.
01:03:16Tuna loses its unique umami by heating it up.
01:03:19It's a forbidden ingredient that's not good for French food.
01:03:24Wait a minute.
01:03:25I just got a call from my friend's restaurant.
01:03:28They say the investigation team is on the move.
01:03:31I'll go with you.
01:03:48It's finally time to fight.
01:03:50But I'm not done yet.
01:03:54I've decided.
01:03:57I'll use a forbidden ingredient to make mitsuboshi.
01:04:05I'm not a part of this restaurant anymore.
01:04:08You want to fight with my food?
01:04:10Do as you please.
01:04:12This year's mitsuboshi restaurant is this one.
01:04:17Mr. Obama!
01:04:18Mr. Obama!
01:04:48Grand Maison Tokyo.
01:04:50Hirako Shouhei has started working at Grand Maison Tokyo again.
01:04:54I'm sorry.
01:04:56You have to be grateful to everyone.
01:04:59I am.
01:05:02You too.
01:05:04Huh?
01:05:05Now that I think about it,
01:05:06I think it was because we made Mont Blanc together.
01:05:12Meanwhile, Miu...
01:05:14I kissed Matsui.
01:05:18You're the worst.
01:05:20I'm sorry.
01:05:24Hello?
01:05:25I'm going to school now.
01:05:28Get me Hirako Shouhei.
01:05:31I don't have him anymore.
01:05:33I will never forgive you.
01:05:35Dad, please stop.
01:05:37Shut up!
01:05:38That's enough.
01:05:39Forget about that man.
01:05:43And then, a man approaches Miu who is depressed.
01:05:47What do you want to talk about?
01:05:49You understand, don't you?
01:05:51How terrible that man Hirako is.
01:05:54He was the culprit of the Matsui incident.
01:05:57I didn't know anything about Shouhei.
01:06:01I don't want you to worry like that man.
01:06:06I want you to go out with me.
01:06:07Please let me see Shouhei once.
01:06:11I'll meet him and talk to him.
01:06:13Then I'll give you my answer.
01:06:15Shouhei was surprised to see Miu.
01:06:17He hid himself.
01:06:18But Miu's words touched Shouhei's heart.
01:06:22If you meet Shouhei, please tell him.
01:06:27I don't care about my father anymore.
01:06:31Shouhei, you should work at Glamazon Tokyo.
01:06:39I drank too much.
01:06:40On that night, Shouhei and Moe were on their way home after work.
01:06:48It's a Matsui pattern.
01:06:50What are you talking about?
01:06:53I didn't do it on purpose.
01:06:55I know.
01:07:03What's wrong?
01:07:10Hirako Shouhei.
01:07:13Moe tells Shouhei what she thinks.
01:07:16And where did Moe go?
01:07:19Moe, what's wrong?
01:07:21It's a great energy to like someone who has a girlfriend.
01:07:25I can't believe you still like her.
01:07:28It's amazing to meet such a person.
01:07:34It's the darkest before dawn.
01:07:38Well, let's get a little brighter.
01:07:42Glamazon Tokyo and me.
01:07:47Let's do it.
01:07:57I have a favor to ask you today.
01:08:01You were exiled to the world of cooking.
01:08:04Why are you still here?
01:08:08I met Miyu the other day.
01:08:10She was crazy about you.
01:08:12What are you talking about?
01:08:15You're a star.
01:08:17You steal food and women.
01:08:23You...
01:08:30You...