July 16, 2024
In Japan, restaurants recognized by the WGO as star-rated generally share a common characteristic: they are small! Some restaurants consist only of a bar counter with a few seats, and some even have just a few tables, with only one or two main chefs. However, as these restaurants gain fame, they attract more and more patrons, leading to a situation where they are often overcrowded, and securing a seat becomes nearly impossible.
In Japan, to dine at these star-rated restaurants, it's usually necessary to make reservations well in advance. Sometimes, if you're unlucky, you can't even get through on the reservation line. Even more challenging are those restaurants that operate on an "introduction-only" or "membership-only" basis, meaning you must be introduced by a regular customer to gain entry—simply making a reservation isn't enough.
...
Currently, there are 12 three-star restaurants in Japan recognized by the WGO, and 14 three-star chefs. Among them is a legendary three-star chef, Jiro Ishikiwa, who specializes in sukiyaki, a type of hot pot dish. He has recently opened a new restaurant, "Sushi," in the heart of Tokyo, Japan.
The restaurant is located in a bustling gourmet district, ready to welcome food enthusiasts. The interior of the restaurant is elegant yet warm, with every detail reflecting the chef's love for food and his relentless pursuit of flavor. Jiro's philosophy is that the flavor of the ingredients is the most important aspect of a dish. Therefore, he insists on using the freshest, highest-quality ingredients and employs simple cooking methods to maximize their taste. High-temperature simmering is one of his specialties, ensuring that every dish is nutritious and delicate in texture.
In his menu, every dish is interconnected, like a symphony, each part contributing to a larger culinary masterpiece. His exquisite presentation adds to this harmonious symphony, offering diners a full sensory experience.
...
Hot pot, named for the "gudong" sound made when food is dropped into boiling water, is a traditional Chinese cuisine with a long history, loved by people of all ages. Of course, hot pot requires the existence of chopsticks, which came before it. The varieties of hot pot are endless, and one such dish is sukiyaki, a beef hot pot popular in Japan.
As the Midnight Chefs' incidents continue to escalate, Japan's 14 three-star chefs are being forced to confront them in culinary battles. However, they have all been defeated. These chefs, who represent the highest level of culinary skill in Japan and are recognized by the WGO, have fallen, and the implications of their defeat are unimaginable.
At this very moment, in the "Sushi" restaurant, ingredients are being prepared. Onions are sliced, green onions are cut into sections, shiitake mushrooms are scored, and other vegetables are prepared according to portion sizes. A small amount of beef fat is placed in a frying pan, and once it melts, sugar is added. The beef is then cooked over medium-low heat until slightly browned, followed by sautéing the onions for added flavor.
As he completes this step, Jiro takes a deep breath.
...
As the rich aroma of the beef wafts through the air, many people present are enchanted by the smell. Even the on-site judge, Lanterby, a second-class WGO executive officer, can't help but show a satisfied smile.
But just then, another equally rich beef aroma fills the air, matching Jiro's in intensity.
"What's happening?"
"What's with this Midnight Chef?"
"Both of them started by grilling beef?"
"Could they both be making the same hot pot dish?"
"Is that even possible?"
In an instant, the previously subdued competition venue erupts with chatter.
"I see now."
"That Asahi Saiba is copying and replicating Jiro's sukiyaki!"
Narrowing her eyes and staring intently at Asahi, Lanterby finally understands what's going on.
...
Jiro is shocked but narrows his eyes and continues to focus on his sukiyaki. He brushes beef fat onto the bottom of the pan, places the beef slices in to grill, and sprinkles a thin layer of sugar over them. As the beef juices begin to seep out and the sugar flavor soaks into the meat, he prepares for the most crucial step: using the right seasonings.
Soy sauce.
Sake.
Mirin.
Dashi.
The best ratio for these four seasonings is 3:3:2:5!
This precise ratio is something that only Jiro, with countless trials, has perfected.
...
Pouring the prepared sauce over the grilled beef, the pan sizzles loudly. Instantly, thick smoke rises amid gasps from the crowd, and a powerful aroma spreads throughout the venue, overwhelming everyone.
"What a strong smell..."
"It smells so good!"
"I'm starving—no wonder Jiro is such a renowned chef; his cooking is truly exceptional!"
Sizzling sounds fill the air, and at almost the same moment, a thick cloud of smoke rises from Asahi Saiba's cooking station, releasing an equally powerful aroma.
"What?"
Jiro's expression freezes, and he is stunned. The four seasonings took him numerous attempts to perfect the ratio—how could this Midnight Chef also know it?
"Jiro, everything you do is in vain. No matter what you plan to do next, I can anticipate it!"
Asahi Saiba seems to be in a good mood, smiling as he speaks.
"You..."
Jiro begins to understand something, but he still struggles to accept the truth.
...
The richness of the beef, the freshness of the vegetables, the sweet flavor of mirin—all combined with the bubbling broth, create a fragrance that is utterly captivating.
Time quickly passes, and whether it's Jiro or Asahi Saiba, both are making the same dish: sukiyaki. The culinary battle is intense and thrilling. Whether it's the selection and handling of the beef, the blending of seasonings, or the control of cooking time and heat, Jiro performs flawlessly.
On the other hand, Asahi Saiba's abilities leave everyone in awe.
"Done!"
Finally, Jiro adds the vegetables to the pot to simmer before arranging the rest of the ingredients. A complex sukiyaki is completed.
At the same time, Asahi Saiba also finishes his sukiyaki.
"He's finished too?"
Jiro is visibly stunned. He had poured all his energy into making this sukiyaki, only to find that Asahi Saiba completed the same dish at nearly the exact same moment.
"A mere imitation can't possibly be better than my original," Jiro mutters to himself.
"Time for judging," Lanterby announces, and Jiro's sukiyaki is presented first.
As the pot continues to bubble and steam, Lanterby finds herself marveling at the dish.
...
"Not bad, not bad at all."
Lanterby nods in approval, saying, "Jiro, your cooking has certainly improved."
"Thank you, Executive Officer. This is a new dish I've been developing recently," Jiro responds, his face expressionless, revealing neither joy nor anger.
Lanterby gives a small nod before picking up her chopsticks. Under the watchful eyes of the crowd, she places a tender, juicy slice of marbled beef from the sukiyaki into the bubbling broth.
After a few seconds, she dips the beef in the smooth, raw egg and takes a bite.
"What... is this?"
Lanterby's eyes light up, staring in disbelief at the still-bubbling sukiyaki pot. The taste is simply divine, as if she's discovered a new world. The sweetness of the sukiyaki, the tenderness of the beef, and the smoothness of the egg are a perfect match! This fresh dish and the delighted taste buds make anyone who takes a bite exclaim, "How can there be food this delicious in the world?"
She savors the beef, sips the sweet, fragrant broth, and marvels at the precise blend of seasonings. The smooth egg coating the sweet beef creates a delicate flavor that melts in your mouth—it's simply... delicious!
"Amazing! This sukiyaki is incredible."
"The rich beef flavor, enhanced by the aroma of the beef fat, mixed with the egg—it's so good it's almost unreal! The egg sticks to the meat, locking in the broth's umami while adding a smooth texture."
"When the tender beef absorbs the essence of all the ingredients in the pot, its flavor comes alive on the palate!"
...
The key to a delicious sukiyaki lies in the seasoning, and if this step is done well, everything else falls into place. The perfect ratio of 3:3:2:5 for soy sauce, sake, mirin, and dashi creates a broth that elevates the sukiyaki to a whole new level.
With a good broth, fresh ingredients are the next requirement.
Beef is the star of the dish.
The better the beef, the better the sukiyaki. Each grade and cut of beef has its own unique flavor, and the choice depends on one's budget.
For Jiro, the beef is, of course, the finest A5-grade Kobe beef. His exceptional skill in handling the beef further enhances the sukiyaki's texture.
In short, this sukiyaki is Jiro's masterpiece, his sword. It's a weapon he uses to strike at Asahi Saiba, aiming
to prove his superiority.
Despite anticipating the outcome, everyone is still slightly surprised to see Lanterby devouring the sukiyaki so eagerly. Those who know better understand that Jiro's sukiyaki has won her over. To those unaware, it might seem as if she hadn't eaten for days and was starving!
In no time, Lanterby has finished the entire sukiyaki.
...
The dish is rich in ingredients and flavors, yet quick and easy to make. The broth is straightforward to prepare. If you have a small iron pot and a stove, even better.
The first time you dip the beef in the egg and let it roll around, the cooked beef becomes tender and not greasy at all. It must be said that Jiro's sukiyaki is absolutely delicious.
No, "delicious" might not even be enough to describe it.
"Now, let's try your dish," Lanterby finally says after clearing her throat, lifting her gaze to Asahi Saiba.
In the next moment, Asahi Saiba's sukiyaki is presented. As a dish that was entirely copied, Asahi Saiba's sukiyaki is identical to Jiro's. From the ingredients, the cooking method, the timing, the beef handling, to the seasoning—all of it is exactly the same.
Even upon close inspection, it's hard to see any differences.
...
The fragrant beef sits quietly on a black stone plate, with clearly defined marbling and a beautiful color. Each slice is uniform in size and thickness, making everyone's mouth water.
Next, dip it in the egg.
As everyone knows, eating sukiyaki always involves raw egg—first, to cool the hot meat, and second, to enhance its tender texture. The beef shoulder, a well-used muscle, has a slightly coarse texture, making it chewy and providing a delightful contrast when combined with the fat.
After a roll in the egg, the beef melts in your mouth without needing much chewing, releasing a rich milky flavor. Though thin, it offers a crispness when bitten into, with a "giji giji" sound, without any greasiness.
"What... is going on?"
Lanterby's eyes widen in disbelief as she stares at Asahi Saiba's sukiyaki.
...
"How can this be?"
"The beef, though sliced very thin, has an incredibly satisfying chew."
"And the moment you bite into it, all the juices burst out, catching you off guard."
"This feeling is amazing!"
Lanterby continues to gaze intently at Asahi Saiba's sukiyaki. Without a doubt, this dish, which mimics Jiro's, has exceeded her expectations.
It's delicious.
Incredibly delicious!
In Lanterby's mind, only words like "delicious," "amazing," and "tasty" float around. Her thoughts become hazy, and her gaze turns dreamy. In front of everyone, without caring about the heat, she starts eating the sukiyaki with large, greedy bites!
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