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Renz and Erina certainly didn't intentionally want to play like this in front of the audience. Rather, they wanted to work together to make good dishes, and the God's Tongue, as the ultimate arbiter of taste, made tasting the most crucial step.
Whether Renz fed her or Erina ate it herself, it was ultimately for the purpose of tasting.
Renz handing it over was simply more efficient.
With the Gindara Saikyo-yaki already tasted and finished, Renz and Erina moved on to their next dish: Agedashi Tofu with Seasonal Vegetables.
This dish is also a typical therapeutic dish, emphasizing gentle flavors and easily digestible nutrients. Tofu contains a large amount of plant-based protein, as well as rich lecithin and various vitamins.
These substances have effects such as supporting cell health, providing gentle energy, and promoting overall well-being.
It's not only a signature dish of Kaiseki cuisine but also a traditional famous dish of Japanese vegetarian cuisine, and very representative of refined home cooking.
While Renz and Erina were bustling, having already decided on the main theme and continuously presenting one refined dish after another, Gin Dojima's dishes were taking a while to emerge.
Erina and Renz, after all, knew each other inside and out, having collaborated for so many years. While Gin Dojima certainly had extensive knowledge of the chefs in the gourmet street, this was their first team Shokugeki.
Gin Dojima had to integrate a set of dishes from their collective culinary repertoire to tackle this team Shokugeki, considering whether each person's culinary pool could produce compatible dishes.
Some were skilled in Western cuisine, others in traditional Japanese; putting them together would definitely create conflicts.
So, he had to find a compromise, devising a culinary system that everyone could make and was familiar with.
This exploratory state severely hindered the time it took for Gin Dojima's team to produce their dishes. The main course hadn't even been started; instead, they first made a few sets of sushi as an appetizer.
And sushi was considered a strong point for Gin Dojima's team. Hinako Inui, known as the "Empress of Mist," was extremely proficient in sushi.
Without having decided on anything, making a few pieces of sushi as a starter was fine. Next, they would prepare a clear soup to accompany the main course. As for the core main and side dishes, they would have to be carefully deliberated.
Gin Dojima's progressive approach was not wrong, and in terms of efficiency, it was not as bad as everyone might have imagined.
However, compared to Renz, their efficiency could only be described as "terrible."
But what could be done?
Renz and Erina's years of collaboration spoke for themselves. Their culinary repertoire was also first-rate, capable of making various cuisines, and their Western culinary skills were also extremely high.
Moreover, without the interference of other people in the team, and only considering the two of them, their efficiency naturally increased.
When Renz and Erina had finished three dishes, pulling far ahead, Gin Dojima's side had barely finished their first dish. Not only that, Gin Dojima still had to consider what was next and what dish would be most compatible with their team.
The lack of coordination in the team caused efficiency problems for Gin Dojima's side.
However, this also had some benefits: at least it ensured that the dishes made slowly at the beginning would not have quality issues.
While one side was still deep in thought, Renz's side had already begun preparing the core dish for this team Shokugeki: Chawanmushi with Uni and Truffle (Steamed Egg Custard).
Chawanmushi, also known as "Steamed Egg Custard," is
the most classic famous dish of Kaiseki cuisine, representing a typical Japanese dish renowned for its meticulous technique and precise control of heat.
Renz and Erina, in the future, had both served as judges.
They were well-versed in the judges' scoring mechanisms.
Often, dishes that reveal a chef's individual skill are more likely to receive high scores during the judging process.
Because once these dishes are completed, it's possible to assess whether the chef, as a culinary artist, has mastered the most important techniques.
The preparation of Chawanmushi, this famous Kaiseki dish, is extremely refined. First, a delicate dashi stock is carefully prepared, then mixed with eggs and strained multiple times to achieve a silky-smooth texture. Next, it's infused with ingredients like sea urchin (uni) and truffle, and steamed with precise heat control.
This not only utilizes the chef's delicate touch but also reveals their control over steam. In one test, two relatively important techniques are directly assessed.
And for the right heat, both precise simmering and gentle steaming must be used to ensure the flavors meld perfectly and the custard sets flawlessly.
When the dish is ready for serving, it is often garnished with a sprig of mitsuba or a touch of yuzu zest.
Furthermore, the ingredients for Chawanmushi are required to vary with the seasons, which entirely depends on the chef's improvisation.
Renz's improvisation needs no further explanation, and this dish is very well-suited to Erina's characteristics. For seasonings, the God's Tongue can choose the most suitable flavor balances for this dish, making adjustments and selections very convenient.
This dish was also a major killer move.
Perhaps compared to "Fugu Sashimi (Pufferfish Sashimi)", its fame might be slightly less, but the latter's widespread renown is mainly due to its dangerous exclusivity and the chef's absolute mastery over deadly ingredients.
In Japanese cuisine, no dish presents a greater challenge or a higher display of skill than perfectly executed Fugu Sashimi. This leading reputation naturally led to its illustrious renown.
However, the evaluation of Chawanmushi in Japanese cuisine is not necessarily lower than that of Fugu Sashimi. This is a dish that, like Fugu Sashimi, represents the pinnacle of refined technique and seasonal appreciation.
It is not only famous throughout the country but has also been hailed by foreign guests as "Culinary Poetry of Japan."
As the core of Renz's team dish this time, it was more than sufficient. Renz's lips inadvertently curved into a smile while cooking.
Cooking alone might not always be enjoyable, but
cooking with Erina was always a joyous occasion.
As time passed,
One by one, the dishes on the table gradually took shape.
Gindara Saikyo-yaki, Chawanmushi with Uni and Truffle, Agedashi Tofu with Seasonal Vegetables, Suimono (Clear Broth), Tempura Moriawase (Assorted Tempura), Seasonal Sashimi Platter, and a Simple Fruit Anmitsu.
This table, with a total of seven dishes, had a mix of difficult and easy, cooked and raw, and was very well-balanced, a quintessential Kaiseki progression.
"We're done," Erina said, raising her hand, a confident smile on her face.
Erina didn't think that Gin Dojima's team would fail to
make good team dishes; after all, he was an experienced senior chef.
Everything that should be there would be there.
The quality was definitely guaranteed, but Erina was
more confident that her and Renz's dishes would definitely be better than Gin Dojima's team's dishes.
Their confidence was clear.
There's always a stronger hand.
Even if Gin Dojima was good, it didn't mean Erina and Renz couldn't make better dishes. They had the confidence.
And with Erina's side having finished their dishes,
Senzaemon Nakiri approached, carefully scrutinizing the team dishes that Erina and Renz had collaborated to make.
Seven dishes.
Not many, but enough for a small, exquisite banquet.
The pairing was excellent; all the necessary types of dishes for a Kaiseki experience were present. And placed on the table, the aroma continuously wafted from them.
Azami Nakiri frowned, staring at the dishes on the table.
He had known about Renz challenging the gourmet street yesterday, but Azami Nakiri hadn't paid it any mind until today, taking a moment to observe.
In his understanding, this challenge seemed to have a marketing motive.
First, challenging the most famous gourmet street in the
Japanese culinary world meant, in other words, even if it was just piggybacking on their popularity, it was directly piggybacking on the top tier of the Japanese culinary world.
Second, without the internal support of his father-in-law, how could this young man have the confidence to challenge? Losing a challenge would certainly be a loss of face.
Azami Nakiri hadn't paid any attention to yesterday's first battle, believing there was more likely an inside story. Since it was marketing, they would surely let Renz win a few matches, and his father-in-law would secretly help him boost his reputation.
However, after carefully looking at the team dishes made by Renz and Erina together, he felt it wasn't entirely like that.
However, this didn't mean Azami Nakiri wouldn't interpret it with "malicious" thoughts.
"This is Kaiseki cuisine, isn't it?" Senzaemon Nakiri was different; he took one look and recognized the origin of this set of dishes.
Chawanmushi was a very representative Kaiseki dish, and it certainly demonstrated a chef's mastery.
So, after Senzaemon Nakiri realized that the core dish in Renz and Erina's team cuisine was Chawanmushi, he
asked this question.
Erina nodded.
"You two know quite a lot of dishes. I remember you didn't usually make this kind of elaborate Kaiseki set, Erina, did you?" Senzaemon Nakiri said with some surprise.
Erina's early understanding of Japanese cuisine, while theoretically advanced, was practically rudimentary when it came to such traditional, multi-course forms.
Her early expertise was mainly in Western cuisine. She only later caught up and gradually delved into Japanese traditional and Kaiseki cuisine after meeting Renz.
"I learned it gradually after getting married," Erina explained simply. "I'm still more skilled at other dishes, but Renz has a deep personal understanding of traditional Japanese culinary arts."
Erina was a girl who loved to showcase herself.
She secretly wished all the spotlights were on her. With a calm and composed heart, Erina seemed born to stand on a grand stage.
However, this was Renz's main stage, and the challenge was also Renz's. Erina had no intention of stealing the limelight, so she casually said a few words and then redirected the conversation back to Renz.
She deliberately tried to shift more attention to Renz, rather than having it focused on herself.
Erina specifically tried to bring the conversation back to Renz, but Renz apparently didn't grasp Erina's deeper meaning.
"Erina is being modest," Renz said, engaging in a bit of "commercial flattery" beside her. "In terms of understanding cuisine, I'm still far behind her."
"Many concepts and ideas, I learned from Erina. She taught me a lot."
Asahi Saiba felt somewhat helpless.
In his eyes, Renz's statement was a bit too modest. He could still see the skill Renz had displayed in these past few matches.
It was absolutely beyond reproach.
It was clearly impossible to cultivate Renz's level of skill in just one or two years of marriage.
He was intentionally pushing the good reputation onto Erina.
Renz and Erina were already chatting with the judging panel, while Gin Dojima's progress remained slow.
Pursuing high quality while simultaneously having to improvise and integrate these chefs, who had never collaborated before, into a well-trained unit was quite "tormenting" for Gin Dojima's mental state.
This was far more exhausting than cooking alone.
Especially within a team, there are many different voices, and everyone has their own ideas, which makes it even harder to lead.
These renowned chefs all had their unique cooking methods, and Gin Dojima truly couldn't always command them.
The more capable a person is, the more independent-minded they are.
The culinary world is no exception.
Gin Dojima's status, skill, and experience, even if they were at a very high level among this group, didn't mean that these individuals would be willing to fully follow
Gin Dojima's ideas and proceed accordingly.
Humans are not robots.
They don't just execute commands without individual thought.
People are very complex.
Gin Dojima's instructions could be listened to, but there was no need to follow all of them.
This kind of individuality made leading the team quite painful for Gin Dojima.
During his time at Totsuki, when he led a team, they were all roommates from the same dormitory. They had frequent contact and built a strong relationship foundation through practicing cooking together.
Commanding them was effortless.
However, in this team Shokugeki, except for Hinako Inui, everyone was very opinionated, and many different opinions arose internally.
Solving their opinions one by one, even if they were seemingly convinced, they might not actually change, which was quite troublesome.
Gin Dojima discovered that each chef he was leading was very confident, believing they had no problems, and that the dishes they presented would be the decisive blow in this team Shokugeki.
This was even worse than just him and Hinako Inui forming a two-person team Shokugeki.
But the problem was that these people would still have opinions, because this team Shokugeki represented the reputation of the six restaurants behind them, and not participating was definitely not an option.
If Gin Dojima's team Shokugeki lost, it would affect
them. They didn't want their fate to be in Gin Dojima's hands, wanting to contribute themselves to win the Shokugeki, yet they were unwilling to be commanded by Gin Dojima.
No, it can't be said that they were unwilling to be
commanded.
They outwardly listened to commands, but in reality, everyone had their own ideas. They heard Gin Dojima's commands, but they definitely wouldn't change.
In this situation, Gin Dojima could only try his best to make each member of his team produce one dish, rather than trying to make them cooperate with each other to make dishes.
This method could only relatively solve the problem, but not absolutely.
When Gin Dojima's peripheral vision caught sight of the finished dishes on Renz's side, he felt a momentary sense of despair.
Their dishes were well-reasoned, orderly, with clear dish categories, and a progressive layering, making the structural composition very scientific.
Erina completely followed Renz's ideas in making the dishes, acting as a supportive and competent assistant, not disrupting Renz's ideas, but rather cooperating as much as possible with his vision.
Just this point alone made it incomparable.
What could Gin Dojima do?
He could only take a deep breath and continue to face his "annoying" teammates. However, he wasn't a good-tempered person either.
If he saw a dish that wasn't up to par or a chef with too
many personal ideas, Gin Dojima would simply say nothing and dump the finished dish into the trash can.
Without such pressure and suppression, it would be impossible to control these seasoned veterans who had been working in the industry for years.
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