Warmth!
Satisfaction!
These were the emotions that surged in Asahi Saiba's heart the moment he finished the last of the Seven-Color Dumplings. As the final bite went down, a pleasant warmth spread throughout his body, dispelling the chill of winter and the weariness in his soul.
At the table, the laughter and chatter of the other diners hadn't faded completely. The joy and happiness brought by the food were deeply imprinted in Saiba's heart.
...
"What's going on?"
"These dumplings are made from ingredients you can buy at any ordinary supermarket, yet they taste..."
Saiba stared at the empty plate in front of him, stunned.
In the world of the tavern, Zane was undoubtedly the heart and soul. Every cocktail he mixed was like a carefully composed symphony—visually appealing, with complex layers of flavor that could soothe the weary hearts of his customers.
His culinary creations, especially the small dishes that paired perfectly with drinks, were a seamless blend of tradition and innovation. Each dish reflected his deep understanding of the ingredients and his masterful control of flavor, leaving people craving more.
But Zane's strength wasn't just in his cooking or mixing skills. More importantly, he had a kind and perceptive heart. In this small tavern, whether it was a white-collar worker disheartened by workplace failures or a lonely traveler far from home, everyone could find a sense of belonging.
Zane often used his gentle but firm words to comfort every soul in need, listening to their stories and sharing the stories behind his recipes, turning the tavern into a haven for many.
He might not have grand ambitions, but he never shied away from life's challenges!
With his own hands and wisdom, Zane turned the tavern into a place filled with love and hope. He ensured that everyone who stepped inside could feel the beauty and possibilities of life.
...
"It seems that the greatest enemy is not Joichiro or Erina, but this tavern owner!"
Finally, after regaining his composure, Saiba couldn't help but sigh deeply.
Although, up until now, Zane's actions and the operation of his tavern had little to do with the Midnight Chefs—they seemed to exist in separate worlds and didn't pose any real threat—Saiba was starting to develop an inexplicable sense of fear towards Zane's "Moonlight Tavern."
This fear stemmed not only from Zane himself but also from his ability to use the simplest ingredients to create dishes like the Seven-Color Dumplings that warmed and healed the soul.
Especially now, in the quiet of the night, Saiba watched as Zane focused on his cooking, saw how every customer's face lit up with happiness from his food, and how the atmosphere was so warm and lively...
Yes!
He was afraid!
He feared that his own cooking, when placed against such pure and sincere warmth, would seem pale and powerless. He feared that the Midnight Chefs' world he was building could never be as essential to people's hearts as this tavern.
This fear left Asahi Saiba at a loss. He knew that no matter how much he tried, no matter how many abilities he stole from others, he would never be able to infuse his cooking with the emotion that Zane did, bringing light into people's lives.
...
"Tavern owner!"
"Allow me to introduce myself. I am the leader of the Midnight Chefs, Asahi Saiba."
With that, Asahi Saiba finally pulled down the mask covering his face, revealing his true identity.
At the same time, a heavy pressure filled the air.
People exchanged uneasy glances; some were filled with fear, as if they had just encountered a grim reaper from another world. Others were full of curiosity and reverence, eager to glimpse the true face of this mysterious chef leader and uncover the secrets behind him.
"Hmm?"
"So he's the one who defeated Erina?"
Nearby, Senzaemon's gaze sharpened as he stared intently at Asahi Saiba.
"I've known who you were for a while now. So, are you here to challenge me to a Shokugeki, just like Davis did?"
Zane responded calmly.
In that calmness, Zane's aura seemed to swell with an invisible force, growing to an undeniable level. It was a light that emanated from within, not relying on external adornment or deliberate display, but coming from his profound inner self. His eyes grew more penetrating, as if he could see right through Asahi Saiba.
Yet, despite this strength, Zane remained gentle, exuding an effortless grace in his every movement.
"Yes!"
"A person like you..."
"If not eliminated, you will become the greatest obstacle to our Midnight Chefs' efforts to revolutionize the old culinary world. So, I must defeat you!"
Saiba answered.
"Alright, I accept your challenge."
Some things were unavoidable, and Zane's tone was resolute.
"Tomorrow night, I'll arrive at your tavern on time, and then..."
Asahi Saiba took a deep breath. His heart pounded, each beat a reminder that this Shokugeki would be different from any before—it would be tough, possibly even despairing. Memories of his journey to this point flooded his mind, from the acknowledgment of his past growth to his hopes for establishing a new culinary era. But above all, he was acutely aware of the present moment:
Victory!
He must win!
Otherwise, all his and the Midnight Chefs' efforts would be in vain.
But before he could finish, Senzaemon interrupted: "The battle will take place at the Moon Banquet Hall in Totsuki Academy."
"It has a bigger stage, more professional judges, and many rare ingredients, tools, and seasonings for you both to use."
"The Moon Banquet Hall?"
Saiba paused, thinking it over before nodding. "That place is indeed quite fitting."
"I have no objections."
Zane shrugged.
"Alright then, tomorrow night at 7:00, let's settle this!"
With that, Asahi Saiba paid his bill and left the tavern.
Every step was heavy yet determined. He knew that with each step, he was abandoning any hopes of an easy win, preparing to face the difficulties and challenges that Zane would bring.
And as he walked away, the world seemed to fall silent, only to be quickly filled with the sound of the wind, the sound of his heartbeat, and the unyielding cry deep within his soul!
...
Night grew darker.
Back at the Midnight Chefs' headquarters, Asahi Saiba, like a fierce beast, was meticulously preparing sturgeon.
In his hand was a particularly strange kitchen knife. Well... calling it a knife might be a stretch—it was more like a saw. But with remarkable skill, Saiba quickly and efficiently processed the sturgeon.
Slowly, he extracted caviar from the sturgeon.
At first glance, the caviar was plump, round, and translucent, with a faint golden hue.
The traditional method of making caviar involves catching live sturgeon with nets, stunning them, then immediately removing the roe sac before the fish is killed. The caviar is then sieved, graded, and salted. This salting process is the most crucial step in giving caviar its savory flavor and burst-in-your-mouth texture.
As the salting process finished, the perfectly formed, delicious caviar gleamed like black pearls, captivating anyone who saw it.
"Impressive."
"This caviar might just be the best in the world."
Saji mused, deeply impressed.
Although he already knew that Asahi Saiba's skills had far exceeded his expectations after defeating Erina, he hadn't imagined that the caviar Saiba now prepared would be so stunning!
...
The best way to enjoy caviar is to use it as a garnish, eating it directly on top of food. This simple, straightforward approach is the most delicious.
A small amount of caviar can be placed on seafood, salads, eggs, soups, steaks, or even pizza. Putting it on American pancakes is also a well-known way to enjoy it.
The ideal drink to pair with caviar is white wine, which pairs well with seafood dishes.
What Saiba did next surprised Saji even more.
To Saji's astonishment, Saiba was preparing an omelet, specifically a fluffy omelet.
There's nothing unusual about a fluffy omelet, but pairing it with caviar? That's something Saji couldn't understand.
One ingredient, caviar, is incredibly luxurious.
The other, a fluffy omelet, is quite ordinary.
This...
What exactly was Saiba planning?
Saji couldn't comprehend Saiba's intentions behind this dish.
...
A fluffy omelet.
Crabmeat.
Caviar.
This dish was designed to use the delicate texture of the omelet and crabmeat to highlight the explosive flavor of the caviar on the palate.
Imagine what kind of magical taste would emerge when caviar meets a fluffy crab omelet.
Caviar paired with a steamed egg dish—how would that flavor combination turn out?
Or, more boldly, imagine caviar paired with the natural flavor of free-range chicken—what kind of delicious reaction would that produce?
There's no doubt that Asahi Saiba's fluffy omelet with caviar was a complete departure from traditional caviar preparations.
While food enthusiasts worldwide continued to relish caviar in its traditional forms, Saiba was actively seeking new combinations between caviar and different ingredients, different dishes.
It was clear that this noble and classic ingredient was being "reborn" in Saiba's hands.
For a long time, caviar, truffles, and foie gras were considered the three greatest delicacies in the world.
Furthermore, caviar was regarded as the top of the three.
Top-quality caviar is soft, round
, fresh, with a color that ranges from black with a hint of gray or brown. Its taste in the mouth is slightly reminiscent of the ocean, but its aftertaste is rich and sweet without being overly salty.
When this delicate, luxurious caviar bursts on the tongue, it delivers a rare, exquisite sensation!
"Impressive."
"Caviar paired with a fluffy omelet—this is truly unique."
At this moment, something seemed to dawn on Saji, and his eyes sparkled.
...
The roe, before becoming the exquisite delicacy known as caviar, must undergo meticulous and safe processing.
The entire process must be completed within about 15 minutes, with more than ten steps. Any delay could result in the roe losing its freshness, making it unsuitable for top-grade caviar.
First, the sturgeon is stunned.
Then, the roe is extracted, sieved, washed, and drained, before being handed to a master grader.
The caviar grading master assesses the eggs based on size, color, firmness, density, aroma, and other factors to determine their grade.
The master then decides how much salt to add. This is the most crucial step in the process, ensuring the eggs are turned into caviar without overpowering their flavor and texture—a decision that requires years of experience.
In other words, this fourth step is the most critical, as it determines the quality of the caviar.
Then comes the fifth step. After salting, the eggs are sifted on a screen until they reach the perfect consistency, at which point they are ready to be canned—following the meticulous craft that has been passed down through generations.
Caviar still adheres to the most traditional yet complex methods of production and quality control.
This is the traditional way of making caviar.
...
However, Asahi Saiba went against convention. He placed the caviar in a small dish filled with ice to keep it fresh and flavorful.
"I see."
"The purpose of doing this is to allow for a variety of personal preferences in terms of accompaniments."
"The most classic and popular garnish is to pair caviar with cream and toasted white bread."
"But clearly, that's too basic."
"Also, caviar should not be paired with strongly flavored accompaniments—ingredients like onions or lemons are forbidden. As for drinks, vodka or champagne are the perfect complements to caviar."
At this moment, Saji muttered to himself as he connected the dots.
...
Eating caviar is actually quite simple.
The most authentic method is to add no seasoning at all. The chilled caviar is simply spooned directly into the mouth with a silver spoon, where you can savor the "pop, pop" sound as the eggs burst between your teeth.
Then you carefully savor the taste before finally swallowing.
When you close your eyes, you can even hear the sound of this delicacy.
It's only when you press the caviar between your tongue and palate that you can truly appreciate:
All this effort—
It's all for that explosion of flavor from the tiny caviar pearls.
This ultimate enjoyment is all thanks to the skilled craftsmanship of caviar masters who, like artists, preserve this delicacy with unmatched precision.
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