Returning to the office, Hisako sat alone by the window, daydreaming.
Meanwhile, Erina was fulfilling her duties as the new Director, holding a meeting with the Ten Elites.
"Sigh!"
"It feels like a dream!"
Recalling the thrilling reform, Hisako couldn't help but sigh deeply.
Just then, Erina walked in, still wearing the same elegant suit from the ceremony, showcasing her graceful demeanor. Her new role added an air of authority to her presence. The experiences from the Totsuki reform had also matured her significantly.
"Miss, how did it go?"
"Were you troubled by Eishi and the other senior Ten Elites during the meeting?"
Seeing Erina return, Hisako anxiously approached her.
"It wasn't too difficult."
"Given the current situation, I'm the most suitable candidate for the Director position."
"Besides, Eishi and the others are about to graduate; they don't want any complications that might hinder their graduation!"
Erina sat on the sofa, looking tired. Though she made it sound easy, dealing with her senior classmates was never a simple task.
"That's good to hear."
"Right now, Miss, you can't show any weakness."
"If necessary, I hope you can make an example out of some of the Ten Elites to keep them in line."
Hisako's bright eyes turned cold as she spoke. She couldn't tolerate anyone causing trouble for the new Director.
"Yes, don't worry."
"During the reform, my father had already weakened the Ten Elites' power."
"Even if a few are unhappy with my appointment, they can't stir up much trouble now."
Erina patted Hisako's shoulder and smiled. "You must be tired too. Get some rest. Tonight, we... we need to visit the tavern."
"The tavern?"
"Hehe, Miss, you still can't forget about Zane!"
Hisako giggled, though she was truly moved by Erina's deep feelings for him.
Every brief separation made Erina think of Zane fondly, always considering him.
"Ha?"
"Of course, I can't forget about him."
"It's been so long since I've tasted his cooking. How could I not miss it?"
Erina's delicate face blushed slightly but quickly regained her composure. "Actually, I have something to ask him."
"When my father was reforming Totsuki, he fired all the teachers and professors who opposed him and had the Ten Elites from the Central Gourmet Organization teach the students."
"As a result, Totsuki now has a severe shortage of qualified teachers."
"We all know Zane's culinary skills, and more importantly, his gentle, calm nature..."
"Anyway, it would be perfect if he could come to Totsuki as a teacher."
To be honest, with Zane's skills, teaching at Totsuki might be beneath him. But from Erina's eyes, Hisako saw a longing, a desire for someone to rely on!
"But didn't he refuse before?"
Hisako said helplessly.
"Yes!"
"But I don't want to give up."
Erina looked up at her and said.
...
Joichiro, the former first seat of Totsuki and the youngest in its history, was widely experienced and unimpressed by world-class chefs.
Even after being expelled from Totsuki, he quickly established the well-funded Nakamura Corporation in the United States. Then he returned to Japan, ousting Senzaemon with bold measures.
He aimed to use Totsuki's resources to declare his "elite cuisine" vision and build a culinary empire.
Totsuki's influence extends beyond its graduates in the culinary industry. It connects with many top-tier groups and prominent figures in Japan's food sector.
Remember the entrance exam where some wealthy people offered millions, begging for a chance to enter Totsuki, but were rejected.
There was also the CEO of a leading curry company who offered Zane a billion-yen salary. Even the bold Joichiro had to lower his head in front of such power.
While Joichiro's charisma and determination to change the culinary world far surpassed Erina's, his policies nearly led Totsuki into despair.
"Father, you didn't nominate me as Director because I defeated Rindo, did you?"
"You visited the tavern. You must have realized from Zane's cooking that he is the one to save the culinary world now."
"That's why you gave up so quickly."
"And by making me Director, you hope that Zane, as your future son-in-law, will take over Totsuki from me and transform the culinary world!"
"Father... I understand your intentions."
Standing by the window, gazing at the distant buildings, Erina murmured softly.
...
Joichiro's admirers include those who are like Eishi, the white knight—perfectionists who make existing dishes flawless and can innovate slightly but not break new ground.
Don't forget.
Back when Gin and Joichiro led the Golden Age of Polar Star Dorm as Ten Elites, Joichiro was still an admirer, a junior to them.
Regarding the "elite cuisine" and "common cuisine" debate, Joichiro's rigid stance on either side made him less effective in embracing both.
If guided towards a balanced approach, recognizing that both elite and common cuisines are valuable depending on context, he could have been a leader in a new culinary era.
But history has no "what ifs." From the moment Joichiro started his bold reforms at Totsuki, his tragic end was inevitable.
...
Meanwhile.
After Sonoka and Taki were defeated by Asahi, Shunkatei, a one-star restaurant certified by WGO, was immediately closed.
Later, at a restaurant in Japan named "Kirinoya," the interior bar, kitchen, and decorations were all distinctly Japanese. Even the welcoming electronic lucky cat had Japanese labels.
As the head chef and owner, Hinako personally buys ingredients every day. Japanese cuisine emphasizes light flavors and the natural taste of ingredients, so quality is always the top priority.
By using seasonal ingredients and creating a timely dining experience, along with Kirinoya's environment and meticulous layout, the restaurant has been very popular since opening!
Hinako also upholds the "Ichiza Konryu" philosophy.
What is "Ichiza Konryu"?
Created by Sen no Rikyu, it means:
The host wholeheartedly serves the guests.
The guests feel grateful.
This mutual understanding creates a unique bond.
"I've always pursued a deeper meaning behind the words 'delicious'!" This philosophy defines Hinako's understanding of Japanese cuisine, earning her high regard in Japan's culinary scene.
However, a group of mysterious people forced her to prepare over ten dishes in succession.
Her knife skills were exceptional, making every ingredient taste different and unique.
For example:
Squid has a tough outer layer.
Her knife skills removed this thin layer, maximizing the squid's natural flavor.
Charcoal-grilled skipjack tuna.
Monkfish liver.
Pepper and crispy eel.
Stone sea bass sashimi.
Hokkaido hairy crab.
Cod.
Foie gras sushi.
Crab meat egg custard.
Sea urchin baked rice.
Tempura.
Blowfish milt.
...
Who could have imagined that this seemingly delicate woman could prepare so many dishes in just three hours?
The final dish, blowfish milt, was stunning. It melted like jelly, bursting in the mouth, filling it with the delicate flavor of the milt mixed with perilla, refreshingly delightful!
"No wonder she's called the 'Mist Empress.' This blowfish milt is among the top in Japan's culinary world, surpassed by few!"
Swallowing, Sarge, dressed in a military uniform, showed appreciation.
"Who... who are you?"
"Why do you use Totsuki Academy's Shokugeki rules to force us restaurant owners into these battles?"
"And why do we have to close our restaurants if we lose?"
Exhausted from three hours of intense work, Hinako spoke with a panting tone.
"Hehe, didn't your senior Shinomiya tell you?"
Sarge asked with a faint smile.
"Shinomiya?"
"Did his restaurant in France close because of you?"
"Wait, are you Midnight Chefs?"
Realization dawned on Hinako, her face filled with shock.
"Smart."
"Like Shinomiya, you defeated ten of our chefs in one go!"
"But unfortunately, your blowfish milt pales in comparison to my sushi."
Sarge pushed his tamago sushi towards Hinako.
...
Nigiri sushi is made by shaping rice by hand, adding wasabi, and topping it with raw fish.
In Japan, without specification, "sushi" usually refers to nigiri sushi, the most familiar type.
Nigiri sushi requires high-quality ingredients.
Firstly, the ingredients are diverse.
Depending on the ingredients and techniques, it can range from conveyor belt sushi to high-end sushi.
Naturally, the taste and price vary greatly.
Seeing the exquisite tamago sushi, the exhausted Hinako leaned in, sniffing it lightly.
"Hmm?"
"This sushi has no scent?"
Hinako was astonished.
...
The best Japanese restaurants aim for a scentless environment, which means:
No scented fragrances or flowers.
Employees must avoid wearing perfume or using strong-smelling hand creams or shampoos. This prevents any scent from affecting the food or the guests' sense of smell.
At Kirinoya, any leftover fish scales or guts would leave a fishy smell on the floor.
So, Hinako had her staff clean the place three times a day: after prepping ingredients in the morning, after dinner prep in the evening, and after closing. This ensured no residual odors.
Gently grabbing the sushi, she dipped the fish side in soy sauce, letting the fish touch her tongue first, then ate the whole sushi.
It was soft.
Slightly sweet and sour.
The nori wrapping added texture and a unique sea flavor to the
tamago sushi.
"Ah!"
"How can this be?"
Hinako was stunned after just one bite!
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