AISubs v3.4
"Ristorante Lincar".
The chef is a comedian who has no knowledge of cooking or technology.
The chef is not trapped in common sense or preconception.
He is serious about authentic course dishes full of originality.
Tonight, too, comedians who are hungry will visit this restaurant.
In the past five dinner shows,
Hamada Chef is French.
Starbucks' Yamaguchi Chef is Chinese.
Miyasako Itacho, full of confidence, is Japanese.
And Nimura Chef is particular about seasonal ingredients.
On top of that, Otake Chef has prepared a slightly sour stamina dish.
The five of them have successfully completed the course.
And tonight, the one standing in the kitchen is...
"Ristorante Lincar".
In the kitchen, there is Abyss Instructor.
The members have prepared a dish they don't think of as cooking.
Open!
And finally, Matsumoto is...
It's my first time eating this!
If my memory serves me well, this is the sixth time that I'm visiting a restaurant.
In the previous episode of 'Otake Chef's Cuisine',
there was a man who was about to lose his temper when the camera was rolling.
He's standing by with just one piece of meat.
I'm a little irritated.
Hello!
Wow, you've made up your character.
You're late!
What's up with you?
You're really mad at me, aren't you?
The one who set Kotohara's temper on fire was the previous episode of 'Otake Chef's Cuisine'.
When Kotohara ate the souder noodles that Otake had kept for him at the end of the episode,
Kotohara suddenly changed.
What's wrong, Koto-chan?
Did you lose your temper for the first time?
That kind-hearted Koto-chan?
My character is Shugi-chan, Koto-chan.
Would you make such a terrible dish?
I was about to lose my temper for real,
but since I had you and Hama-chan with me,
I held it back for a long time.
I'm serious.
That's why I'm going to teach you today what cuisine is like.
You're going to teach us?
Kotohara Chef's course plan is to teach you what cuisine is like.
I'm going to make the best butter in the world.
But when it comes to baseball,
there are teams like that that you can't win against.
That's not true for cuisine.
The best butter in the world.
I'm going to make the best cuisine in the world.
This time, Kotohara Chef will line up the four dishes that are said to be the best in each country
and make a luxurious course that seems like the main course.
In just one kitchen, Kotohara Chef faced his anger with ingredients.
And three hours later, seven people came to Ristorante Rinkanen.
Welcome to Ristorante Rinkanen!
That's enough!
That's really enough!
What's going on?
All of a sudden, all of you are angry.
That's enough.
But today's chef is someone who is angrier than you all.
So up until now, I was really angry about why I wasn't allowed to eat that kind of food.
I'd like you all to think about your recording time.
What do you mean?
This is the time you eat dinner after this.
If you eat that kind of food at this timing, you definitely won't eat dinner.
Isn't it strange? Is this your dinner?
No, no, no.
I don't want to end it like this.
I've never had a meal like this before.
What is he saying?
I've never heard him say such nonsense before I came here.
Today's chef is Hotawa!
Don't say typhoon!
Typhoon came.
It's the opposite.
I didn't think about cheering.
I don't know what will happen.
I'll let you eat delicious food today.
I'm jealous.
Because I was invited by Summers.
I can't expect it.
I want you to complain after you eat.
This segment is getting longer.
That's right. A really good person doesn't need much time.
- Oh, I see. - You don't have much time.
- That's all you can say?
You have a lot of time for laughing.
- You're making me laugh. - You're making me laugh.
You're making me laugh.
- You're weird. - You're weird.
He's injured. He's injured.
- Today's theme is... - Yes.
Today, we're going to have Yovan Batta from all over the world eat it.
- The representative of the country. - That's right.
Let's start with the first dish.
- The first dish is Yosumi's. - Yosumi.
- Is it Yosumi?
I'm sorry. I don't know what you're talking about.
The moment Gussan puts it down, it's like her chest.
- Gussan. - Gussan.
- The first time. - I saw it here.
But my stomach was showing here.
- That's why I saw it again. - Gussan.
- Gussan.
- I saw it twice. - Gussan.
- Don't shake Eros. - Please, Gussan.
- I'm worried about the food. - Please.
Then, the first dish. Open!
- Thank you. - What is this?
- Thank you. - Is it sweet?
- Isn't it sweet? - I don't want to eat it!
No, no, no.
It's said that you don't want to eat it.
Let's see how it's cooked.
- Chef Kotohara, this is today's dish. - Is it here?
- Yes! - Yes.
- I think there are many kinds of butter. - Yes, yes.
- It's the world's best butter. - It's the world's best butter.
- There are many kinds of Japanese vegetables. - I see.
Is it dried tomato?
I don't know. Can you taste it?
- Is it dried tomato? - Yes.
Ah, I made a mistake! I can't do it!
This is red pepper and habanero!
No, I made a mistake!
It keeps coming out of my mouth!
Wait a minute!
Hotohara chef was made to eat red pepper and habanero in Amano.
The world's four countries' favorite dishes are...
The first dish is...
The Russian representative...
Borscht!
Russian borscht?
Have you ever eaten it?
Yes, I have!
I went all the way to Russia and ate it!
Eh, you've really eaten it?
Really! I went all the way to Moscow and ate it!
Eh?!
This is the borscht that Hotohara chef is making.
It is said to be one of the world's three best soups for Russian home cooking.
Hotohara chef is looking for ingredients for any borscht.
What kind of fish is this?
This is amberjack!
Oh, that's good!
It has a lot of oil on it.
Seriously...
What is it?
Well, it's not raw, but it seems like it has a lot of uses.
It does, doesn't it?
Amberjack can grow up to 35cm in length and over 80cm in length.
As amberjack grows, its appearance changes.
It is said to be the most oily fish in summer.
Well then, I hope you'll do your best!
Okay!
Please do!
Alright! Leave it to me!
His lips are doubled!
With only one person left in the kitchen, Chef Kotohara starts making borscht.
Meanwhile, Amano watches from afar.
Um... First of all... What should we put in?
After all...
He prepared this fresh amberjack for me...
Should we put in the amberjack?
We get it from the fish, so I think it'll be interesting if we stew it...
But all of a sudden!
This huge amberjack!
Here we go!
With that log, we're definitely not going to make it!
Whoa!
Yeah, yeah, yeah!
There! There! There!
Yeah, yeah!
Just like that!
Just like that! Shut up! Shut up!
Shut up! Shut up! Shut up!
AHH!
I'm counting on you!
At the beginning, Chef Hotohara is struggling to take out the amberjack from the pond.
But he manages to put it on the cutting board.
And...
Let me show you how big it is.
It's this big.
It's huge!
Now, let me show you how to properly cut amberjack.
First of all, cut it from the buttocks to the chin and remove the organs.
Then, cut one side at a time and remove the head.
Then, cut it from around the belly and cut it into three pieces and remove the bones.
However, Chef Hotohara...
Oh!
The amberjack is gone!
Shut up!
I'm sorry! I'm sorry!
You're really stubborn!
What was that just now?!
- What was that? - Hold up! Hold up! I'm fine!
I'm fine! I'm fine! I'm fine! I'm fine! I'm fine!
- Don't be lazy! - I'm fine! I'm fine! I'm fine!
Go on and do it!
No, no, no, no! I'm fine! I'm fine! I'm fine!
I'm fine! I'm fine! I'm fine! I'm fine!
Focus on your movement.
He is even unaware of it.
- Howpirano, be as energetic as you can! - Oops!
Wow!
That was amazing!
Wonderful!
I've never seen a ego like this before!
Oh no, I dropped it!
Oh no, oh no, oh no...
Wait a minute...
I lost this round.
Is this how cooking is supposed to be like?
Even though they're suffering from their shortness of breath, they manage to get themselves out of there.
Furthermore, they chose carrots and potatoes as other ingredients.
And the next thing they chose was...
Shrimp, right? Shrimp and stuff.
All right, all right. It's coming together now.
It looks like delicious seafood curry.
Did you just eat the mustache?
Just a little mustache.
Seafood curry?
I said I'd go next.
It wasn't bad, was it?
Here's how to make the right borscht.
First, put beef and laurier in a pot and simmer while removing the scum until soft.
Next, add chopped onions, beets, carrots and other vegetables and season with bouillon and tomato puree.
It's a homemade dish called in Japan, so you can add fish instead of beef.
Simmer for about 30 minutes and top with sour cream and you're done.
Okay, I have to make the soup, so...
The expert chef doesn't add any of the soup stock to the pot where he started simmering the vegetables and adds a lot of tomato puree.
Let's try it out.
Of course, it's just this. It's a thin tomato soup.
It's not thin at all.
That's why everyone wants to know if you're tasting it like me.
To be honest, it's good.
It looks like he's pretty confident in his seasoning, but what kind of borscht did he make?
Let's open the first item!
Thank you!
I don't want to eat it!
The first item is borscht with kampachi from Russia.
He used tomato puree generously and added seasonal kampachi.
This is borscht soup, which can be used for any soup in the world.
Why is the carrot like a camp?
The onion is the first one to be peeled.
I wanted you to peel it!
Do you need a jacket?
You need a jacket, don't you?
Do you have fish in it?
Otake-san, you've come to the right place.
We had fresh kampachi today.
You should have eaten it as sashimi!
It was real kampachi!
You should have boiled it.
Please eat it.
The smell of fish hasn't gone away.
It's like tomato juice!
Otake-san, as far as I can tell, it's tomato juice.
It doesn't taste like anything!
He used tomato puree and tomato ketchup in hot water.
The smell of fish hasn't gone away.
Have you seen this before?!
Don't you feel the dryness of the vegetables?
I don't know about the vegetables.
This is...
For some reason,
you haven't taken off the scum at all!
Don't mess with me!
You're mean!
You haven't taken off the scum!
You don't take off the scum!
I like scum!
Don't mess with me!
You haven't taken off the scum at all!
Why is there a little shrimp in it?!
There's shrimp in it, too!
Isn't it "boryankun"?
What is it, Bimura-san?!
It's "boryankun"!
I don't think it is.
I don't think it's "boryankun".
Otake-san, the taste is...
surprisingly good!
See?! See, Bimura-san?!
No, no, no...
I don't know if it's "boryankun",
but as a tomato soup, it's good!
There's no taste!
I told you last time, too!
When I was making the soup,
I took out the "dashi" from the tomato.
No, no, no...
But, you know, Bussan...
I like it as "boryankun".
I like it as "boryankun"!
You ate it all!
Wait a minute...
Bimura-san, what is the name of this delicious soup?
It's "boryankun".
Well, then...
It's "boryankun".
Chef Kotohara's world famous course "futashiname"
Well, then... It's "futashiname".
Please pay attention to the dish.
Well, then... "futashiname", open!
It's "gyoza".
Well, then...
"gyoza" is noisy, isn't it?
That's right.
"gyoza" doesn't taste good at all.
That's right.
It seems like he made something like "gyoza", but what is it?
Well, then... It's "futashiname".
"futashiname", this is amazing.
What should we make?
The world's three most famous "gyoza"
"gyoza"?!
Yes, "gyoza" is...
Well, it's a dish that represents China.
Chinese god "gyoza" who is known as "iwasu"
Usually, "gyoza" is wrapped with meat or shrimp on its skin,
but what does the world's three most famous "gyoza" mean?
Well, if it's a normal "gyoza", of course it's delicious.
I know it, and it doesn't taste interesting.
Because it's just Chinese food.
I've gathered the world's three most famous "gyoza" and...
You've put in whole foie gras, tofu and caviar...
Yes!
Do you love "gyoza"?
I love "gyoza"!
Well, for example...
It's the best!
Yes!
It's the best in the world!
Yes, Hotoyara's "gyoza" is made of sujigane,
and in the past, he challenged to eat "gyoza" in Donda Kei's spring.
He said it.
I'm the most confident about this.
This is amazing.
What is it?!
It's shimo-gitanen!
Seriously?!
What will it be?!
Here we go!
Wow!
Just like this...
Hotoyara's "gyoza" was such a big "gyoza" fan that he could guess what kind of "gyoza" it was.
And the second thing that Hotoyara, who had decided on "gyoza", had prepared was...
I'll use this skin.
What?!
"Gyoza"?
Mr. "gyoza" gave it to me, and I'll use this skin.
Hotoyara's chef's favorite ingredients are "gyoza" skin, which was produced in the 1940s.
And speaking of the world's top three delicacies, you know them, right?
Foie gras, caviar, and truffles.
By the way, truffles are generally sliced and served with food, and you can enjoy their rich aroma.
Put them in your head and watch Hotoyara's chef's cooking.
Truffles are...
Let me cut it in half.
Wow! Luxury!
Can you eat the skin?
It's for the aroma.
Should you peel the skin?
No, no, no! What a waste!
Should you peel the skin?
What a waste!
It's like peeling a mushroom.
Hey! Are you throwing it away?!
Luxury!
No way!
That's the skin!
But the skin is hard, isn't it?
Wow! What a treasure!
This is...
I have to peel the skin for you. You don't like it, do you?
I don't like it! How much do you want me to peel it for you?!
No way!
For now...
Wow! It's not easy!
I should have cut it in half.
It's fine! I don't need the skin anymore!
It's fine!
It's like a treasure house!
I'm surprised.
Hey! Hey!
I'm angry!
Are you playing a game with me?!
I can't believe you're playing a game with me!
I've never made dumplings before.
I've seen you making them at the counter.
So I know what you're doing.
Using a familiar way of using the truffle,
he puts it on the dumpling skin.
Then, he adds oil and caviar.
The luxurious appetizer is done!
All that's left is to grill it in a frying pan.
Let me grill it first.
Now, I'll carefully wrap it.
The world's three biggest delicacies are inside of the dumpling.
You've lined it up well.
It's time to add water.
It's starting to burn.
It's just the right timing.
I'll add a little more water.
Dumplings are easy!
Super luxurious dumplings!
Will it be a flavor suitable for its ingredients?
Let's start the fire!
Fire!
Dumplings are ready!
Dumplings are noisy.
That's right.
Dumplings don't taste good at all.
That's right.
"Tashinome" is the world's three biggest delicacies of dumplings.
Caviar, foie gras, and truffle are put in large quantities.
It's a food treasure chest.
Oil?
It looks delicious.
Where's the soy sauce?
It's sticky.
The oil is coming out.
Could it be this?
Caviar, foie gras, and truffle are included in it.
It's a luxury.
The three biggest delicacies are in one river.
What about the sauce?
The sauce is made in Japan.
It's made of miso.
It's made of miso sauce.
And this is gyoza skin.
Do you know what it is?
What is it?
I got this gyoza skin from Osho.
Thank you for giving me this.
You brought it for the first time.
Yes, I brought it for the first time.
You always want to wrap it with this skin.
It's a good skin.
This is also the best in the world.
Recently, people call you "Osho's little sister" because of your combination.
No, it's not like that.
It's nothing like that.
I just like it.
It's good.
What?
You said it's good.
It's good.
See?
It's good.
How about the skin of the gyoza skin?
I don't know about that.
You don't know about the gyoza skin, do you?
It's not that bad.
How about the skin of the gyoza skin?
It's pretty good.
I like it.
It's not like that.
These are the world's three most delicious gyozas.
Among them, there is one that makes me happy.
Yes, there is only one.
Yes.
There is only one.
Yurine Gyoza is mixed in it.
Put it on your cheek.
Yurine?
There was a reason why Otohara was particular about Yurine.
It was the time of Miyasako Itacho.
What is this?
Yurine.
This is Yurine Gyoza.
It's amazing.
It's Yurine Gyoza.
Itacho.
Yes?
I like Yurine Gyoza a lot, but it's not in it.
I'm serious.
Yurine Gyoza is made with Yurine's special feelings.
What did Mimoto say about it?
It's pretty good.
Isn't this Yurine Gyoza?
Mimoto, you got it right!
I got it right!
It's Yurine Gyoza!
Yurine Gyoza is correct!
It's Yurine Gyoza!
So it's better than Sandai Jimmin's Gyoza?
It's better than Yurine's Gyoza.
Sandai Jimmin's Gyoza was good.
Otohara likes Yurine's Gyoza.
I love Yurine's Gyoza.
Is everyone done eating?
Huh? Huh?
Except for Hama-san.
Hama-san, do you want another one?
No, no. This is enough.
The oshima was a little...
The meat juice was a little disappointing.
And the truffle...
The truffle is just as it is.
In the end, it's something you use for fragrance.
So wrapping that fragrance in the skin was like a miracle.
I didn't think the truffle would come this far.
But it was like almonds.
It was good, wasn't it?
The texture...
It was amazing!
What's with the texture?!
The texture...
Mimoto-san, did you like Sandai Jimmin's Gyoza?
No, Sandai Jimmin's Gyoza was better.
What about Yurine's Gyoza?
I didn't need Yurine's Gyoza.
When I ate Sandai Jimmin's Gyoza twice,
I didn't want Yurine's Gyoza to be eaten by me.
I'm eating it today.
You were eating it positively!
I'm sorry.
The world's four countries' first full course, Sanshiname.
Now, we will continue with Sanshiname.
Open!
It's open!
What is this?!
One bite!
I've never seen this before!
Matsumoto is excited.
Take a look at the cooking pattern.
Now, Hotara-san, this is the third dish.
Yes!
What did you make for the third dish?
From Mexico...
Yes!
Saboten Steak!
If it was a full course,
wouldn't you have used tacos or something like that?
No, it's because I don't know the real Mexican full course.
Is it a saboten full course?
It's a real saboten!
What?!
Really?!
I've never eaten it before.
You haven't?!
I've seen it before, but I've never eaten it!
No, I really want you to eat it.
Hotara-chef chose Mexican saboten for the third dish.
It's hard to get in Japan,
but I wonder if it makes your blood flow smoothly.
The correct way of making saboten steak.
Saboten can be eaten raw,
so stir-fry both sides lightly in a buttered frying pan.
In Mexican saboten, you only season it with salt,
but you can also season it with soy sauce and other seasonings you like.
Okay, I'm going to do this.
Is this okay?
And what Hotara-chef got before seasoning was...
It's Mexican.
Tequila and butter.
He's trying to do flambe.
I'm going!
Flambe is a cooking method where you add wine or brandy to increase the aroma of the dish and cook off the alcohol.
So, it's Hotara-chef's first attempt at flambe!
Alright!
It's huge.
Here I go!
Flambe!
Hey! Hey! Mexico! Mexico! Mexico!
Idiot! Idiot's cooking!
This is good! This is good!
Here we go!
Wow! It's becoming white!
The cactus is really...
Chef Otohara felt satisfied with the success of flambe.
Next, he started making sauce.
It's Mexican, so...
A little... Salsa? Like...
Salsa-style sauce... This is hard!
Tomatoes and...
Wow!
Can we put this in? The habanero?
Can we put this in?
Habanero is Mexican chili pepper.
This will make the sauce spicy enough to make you use siren spray.
Since it's spicy, wear a mask, goggles, and gloves when cooking.
And with that...
Alright.
Who is this?!
This is dangerous!
Alright.
Alright, let's do it!
Wow!
If you're watching from the middle, you'll be like "what is he doing?!"
What in the world is he doing with his gloves?!
It's like he's cooking in a science lab!
It's really good!
He's starting to look like a bad guy!
Eeeek!
If only... If only I could make him try this!
Will Kyoku's Saboten Steak be ready?!
Let's see.
Really?
Open!
Eew!
What is this?!
Eew!
Is it edible?!
Eew!
You have to do this properly!
Properly!
Do it properly!
The third dish is Saboten Steak.
They are growing cactus in Mexico's strong sunlight and they are grilled as it is.
They are a species that has made full use of the charm of the material.
Wow!
Look at the color!
Wow! I'm happy!
I'm very happy!
It's good for your health!
What's wrong with you guys?
It's cold! It's cold!
It's impossible! Impossible! Impossible!
It's impossible! Impossible!
It's smelly! It's smelly!
It's really smelly!
It's smelly! It's smelly!
As a duo, it's a little hard.
Don't exaggerate!
I want you to say it from the beginning.
It's impossible! Impossible! Impossible!
Has anyone ever eaten a cactus steak in this state?
No one has eaten it.
Is there such a thing?
Yes, there is!
For those of you who are in your 40s or close to your 40s,
you are quite middle-aged,
so think about your health.
It's really good for you
so that your blood flows smoothly.
Wait a minute!
Gussan has already prepared it!
I'm interested!
Gussan!
I'm going to Gussan!
Gussan!
You can't eat like that!
He pulled out a string!
You can't eat like that!
He pulled out a string!
I have no choice but to eat it.
Cactus steak.
Asaka's...
What's in it?
It's like a medicinal herb snack.
He's stupid!
It's embarrassing!
It's not good!
It's only bitter!
It's bitter!
You still have it!
You're disgusting!
You're trying to protect yourself!
I'm sorry, but I can't eat it.
It's disgusting!
It's okay!
It's hard and I can't cut it!
I think you can peel it off.
Can I peel it off?
You can eat it!
It's not cooked!
It's raw.
It's cooked, so it's okay.
Look at this!
It's hard and I can't eat it.
What's "winder"?
It's "finally let go of it"!
Oh, it's not "finally let go of it" but "finally let go of it"?
What?
I'm sorry!
At this table...
Oh!
Everyone...
Oh!
Masumo-san and Udo-chan...
No, this is spicy! Spicy! This is spicy!
Doesn't it go well with that spiciness?
Does it?!
But everyone seems to be more energetic than before!
Ah, they're energetic!
As if it's a penalty game-like dish...
An unprecedented storm of negative comments...
And finally...
That man went out of his way to shake up the foundation of the project!
Yeah...
That's terrible...
Terrible...
That's terrible...
The smell is...
You said you wouldn't eat it.
It's your first time, isn't it?
Moto-chan, why don't you try eating it yourself?
If you don't do it, you won't be able to eat it.
It looks delicious.
It's big.
This is...
It's like a snack for Mexicans.
It's big.
How is it?
It's coming out of my mouth.
Don't do it, Moto-chan. Don't do it.
It's like this.
Hey!
What are you doing?
Don't mess with me!
Don't show it to the audience!
Motodara Chef's world's four countries' first full course meal!
Now...
I'm looking forward to everyone's reactions to this dish.
I see.
Lastly!
It's the fourth dish!
Don't put it in your mouth!
It's okay if I put it in my mouth?
It's okay if you put it in your mouth.
No, no, no.
Then...
Open!
Okay!
Thank you very much!
No, no, no.
This is after the war, right?
Again, a subtle reaction.
What did they make?
Now, it's finally the fourth dish!
It's finally the main dish.
The main dish is here.
The main dish is from Spain!
Paella!
It started with Russia and now it's finally paella from Spain!
It's Spain, of course.
When you say "Spain's fourth wave", you think of paella, right?
That's right!
Spain's most popular dish, paella!
Leaving the rice grains and making it al dente is the characteristic.
In Japan, using seafood is a very popular dish.
Seafood, right?
Of course, it's seafood.
First, squid.
First, we'll put in the squid.
We'll put in the squid.
This is what Chef Otohara chose as ingredients.
Aori squid from Izu Peninsula.
It's the most expensive squid for 8,000 yen.
This time, he prepared something fresh that he caught in Izu Peninsula.
He immediately started cooking the most expensive squid.
Is it like this?
Wow, wow, wow!
Chef Otohara cuts the squid according to his image.
Smoothly!
Quickly!
Wow, it's coming out!
The ink!
Wow, amazing! Ink!
Ah, there it is! There's the ink bag!
I see!
This is where the ink comes out!
Maybe it's okay?
Huh? Did something pop up?
That squid ink spaghetti is really good!
How about squid ink spaghetti?
Well, it goes well with rice, doesn't it?
Using this ink, I'm sure it's going to be good!
Chef Otohara used the squid ink he accidentally found and changed the line of the squid ink spaghetti.
Squeeze it out.
Just squeeze it out.
Wow, amazing!
But this squid ink spaghetti is definitely good.
Of course, I'm going to use this squid leg as well.
Right?
In addition to the cut up squid, there's also sea bream.
And for those who don't have experience in cooking, shrimp is a good choice.
In addition...
Well, but...
A little bit of vegetables?
Carrots and onions?
That's about it!
Chef Otohara was excited when he accidentally saw the light.
If you eat paella...
Hurry up and make paella!
That's it!
That's what I'm saying!
With the frying pan warmed up, he decided to stir- fry the ingredients.
But after this, Chef Otohara took an outrageous action!
Before that, I'm going to show you how to make squid ink paella.
In a paella pan, stir-fry onions, minced garlic, paprika and shrimp.
Then add white wine, bouillon and saffron.
Season with salt and pepper.
Lastly, add raw rice, squid ink and sea bream.
Simmer for about 20 minutes and it's done!
And now that the color has changed...
The rice...
Wow!
I put it in!
This is fried rice!
Isn't it good? Isn't it good?
This is fried rice, isn't it?
I've never seen anyone use a frying pan like this in a paella restaurant.
Chef Kotohara makes perfect fried rice with brilliant skills.
And...
Finally, Sumiya! Squid ink paella!
It's done like this! Look at it!
It's completely squid ink fried rice!
Here we go!
I'll put it in!
It was such a beautiful color.
Paella is a win-win method.
And that "orange" is...
And now, open!
It stinks!
It's squid ink paella from Spain!
It stinks!
No, no, no. This must be something after the war.
What's this?
I've never failed before.
It smells like the ocean.
I don't think this is good.
I didn't mean it!
Easy!
The fourth dish is paella with squid ink.
Chef Fotohara completely ignores the original recipe and is overflowing with originality.
But a miracle happens with this dish!
Isn't it supposed to be like this?
My squid is like this.
It's not in good shape.
It doesn't matter.
It's not like this.
Are you okay?
He doesn't know what he's asking for.
Are you okay?
This is...
But...
But?
It's not bad at all.
I think so too.
The taste wasn't that bad.
Seriously!
Don't worry about the appearance.
It's chewy.
It's good.
You usually start with the rice, right?
I see.
If you don't leave a stone in the rice...
Do you put garlic in it?
He puts garlic in it.
It's good.
It's good!
Look!
It's good.
It's good!
Is it good?
It's getting better.
It's different from how it looks.
But I don't think the taste is wrong.
It doesn't smell that bad.
I don't like paella itself.
But this is okay.
Isn't this good?
It's good.
It's finished.
Look!
At the end, he's even impressed.
Look!
He wants to know the recipe.
He really wants to know the recipe.
That's how happy he is.
Isn't it good?
But there's something you want to say to someone who's feeling like this.
If you eat paella, you'll get paella.
This is what Samaru-san wants you to say.
What do you think about that?
It's dangerous! I won't forgive you!
I won't forgive you!
On this day, Chef Otogara prepared...
Kampachi Riboschi.
The world's three most famous Chinese dumplings.
Saboten Steak.
Paella with squid ink, K4 style.
Here's the judgment of the seven judges.
If you think it's delicious, you get a circle.
If you think this dish is bad, you get a X.
If everyone gets a circle, you get 100,000 yen.
How will Chef Otogara rate this dish?
Are you ready?
Everyone, please raise your cards!
Circle! Circle! Circle! X! X! X! X!
And with that, Circle gets 3 points!
Circle gets 3 points!
Why did Circle get 3 points?
Because Circle got 3 points.
Because Circle got 3 points, Circle got 3 points.
I don't usually give Circle points.
No, no, no.
I've decided it since last night.
No matter how good the food is.
You said it was good, didn't you?
No, no, no. It was close. It was close.
It was close. Think about it.
But it wasn't as good as Circle.
Yes.
This squid ink pie.
I think it was the best restaurant pie in history.
Really?
I think everyone but Circle is crazy about it.
What about you, Miyasako?
I'm going home now.
I hate paella, but I could eat it.
But it wasn't as good as Circle's.
You really enjoyed it.
Yes, if you eat paella, it's paella.
Yes.
Thank you.
Goodbye.
Next week's special!
Sensei!
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Downtown will form a team and have a passionate battle with veteran and young people!
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