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00:00You
00:06Open kitchen
00:08No, I would like to have fun with the live version of the dish.
00:11What menu do you have?
00:12We didn't want to compete with just the recommended course and the Amuse dishes.
00:18There is no room for 100 guests...
00:20What a strong store...
00:22Where is the hall staff? I don't see them.
00:24I'm the only one who specializes in halls.
00:26I decided to ask the kitchen staff to take care of it.
00:28Cook the best dish to the customers.
00:33Is that person such a great gourmet?
00:35The restaurant that was rated by Linda has a reservation until the end of the year, but there are a lot of dreams that have been criticized and crushed.
00:43Really?
00:45But Mr. Obano, who was dating such a great person,
00:48He's just the same kind of cook.
00:51I see.
00:52You're going to do the pre-opening, right?
00:53You're going to invite Mr. Kyono and Chef Rinko, right?
00:57Yes.
00:58Can you call me too?
01:00Yes.
01:01I'll put an article on Marie Claire Dining.
01:04I'll write it.
01:18What do you think, Owner Chef Rinko Hayami?
01:24The opening is confusing, so I'll invite you again tomorrow.
01:28Can I have a seat today?
01:31Of course.
01:34Then I'll have you come.
01:35Mr. Obano.
01:37I'm glad.
01:39I'm looking forward to it.
01:45What are you going to do?
01:47Isn't the pre-opening day suddenly the day of fate?
01:50Isn't it okay to be nervous?
01:52If it's rated, why did you call our restaurant to the end?
01:56I personally don't trust gourmet gourmets or critics.
02:01They connect with the restaurant and twist the rating with money.
02:05Then it's even worse.
02:06But it doesn't matter.
02:09She is a real foodie who loves cooking.
02:13If you provide good food and service, you will get a good rating.
02:18You're buying a lot of that person.
02:20In the first place, it's impossible for the owner chef to run away.
02:25I'm not running away.
02:28I have no choice but to do it.
02:34Because of you.
02:36But there is still a problem.
02:39It's dessert.
02:41Isn't it already completed?
02:43Linda values dessert very much.
02:46Let's improve it in a week.
02:48You don't have time to do that.
02:50Even if you don't have enough people for free.
02:52I'll do it with enthusiasm.
02:54No one will follow you.
02:57It's okay.
02:58You don't have to go with Kakitani.
03:01Well, it's true that this number of people won't run the restaurant.
03:04I'm going to increase the number of chefs by Friday.
03:07Then I want someone I want to invite.
03:15I'm sorry to bother you so many times.
03:17What's wrong?
03:19Don't overdo it.
03:22I need you.
03:27I'm sorry.
03:44It was Matsui Moe.
03:46The one before this?
03:48I decided to start a French restaurant in Mitsuboshi.
03:51Would you like to run a patisserie there?
03:55If it's here, I'll do it.
03:58If it's here, I'll do it.
04:06Thank you very much.
04:09Congratulations, Shion.
04:12Linda.
04:15I ran from Paris because I wanted to see your face.
04:18The real purpose of coming to Japan is Obana, right?
04:21That's right.
04:24You've been a big fan of Obana for a long time.
04:27Is that so?
04:29I was the one who recognized your ability as soon as possible.
04:34Did you come to help his restaurant?
04:37No way.
04:40Escofio wasn't the only one who was damaged at that lunch party.
04:45I was the one who recommended that restaurant to the government.
04:49I bought food for allergies.
04:52I was smeared with mud on my face.
04:55For that revenge?
05:00I don't think you'd bring that kind of personal feeling into the evaluation of food.
05:09I'm Matsui Moe.
05:11I came to see you today.
05:13I'm going to leave the patisserie to her.
05:16I totally agree with that.
05:18It's not decided yet.
05:20I'm sure you have your own ideas.
05:22What about you?
05:25I'm the owner chef.
05:27That's amazing.
05:29What kind of food do you make in this restaurant?
05:32Basically, we use ingredients that are available in Japan.
05:35We use ingredients that are available in Japan.
05:37This is our menu.
05:39Dessert is meringue ice cream and Mont Blanc.
05:42I'm confident in meringue, but I'm thinking of improving Mont Blanc.
05:45I want to eat it.
05:49This is Mont Blanc.
05:55This is really good.
05:57How is it? Can you keep up with this level?
06:05To be honest, it doesn't look good.
06:08The moment I saw it, I wanted to take a picture.
06:12I don't have a good sense of taste.
06:16People who don't have a good sense of taste want to say that.
06:23Japanese confectionery competition.
06:25Newcomer award. World pastry design award.
06:27Royal award.
06:2925 years old.
06:30What is that?
06:31Patisserie Hervé is a famous restaurant in Daikanyama.
06:34I'm tired of it, so I quit it in half a year.
06:36Brandenode.
06:37Chez Motoki.
06:38Antelope.
06:39Aoyama.
06:40There are many famous restaurants after that.
06:42Why is there a buffet in such a long history?
06:45I wanted to make a lot of things.
06:48It's cool.
06:49History doesn't matter.
06:51The point is whether you can make something delicious.
06:55How is it?
06:57Can you make a better dessert than this?
07:07Do you have chestnuts?
07:09Are you going to make it now?
07:10I can't do it right now.
07:12It took us more than a month to make this.
07:17It doesn't matter how long it takes.
07:20No matter how hard you try to cook, if you don't have talent, you'll never succeed.
07:24On the contrary, if you have talent, you can make delicious food right away.
07:30It doesn't matter how hard you try.
07:34As long as you can make something delicious.
07:36But not everyone can do it.
07:40So chefs all over the world are thinking about cooking.
07:46I can do it.
07:48At least I can make a better dessert than anyone here.
07:54Is that so?
07:55Yes.
07:57That restaurant is trying to get a young woman out of the hotel and make a patisserie.
08:03Why do you know so much about that restaurant?
08:07It's a small business.
08:10I don't want you to be a coward.
08:12We're friends.
08:15Let's work together again.
08:25Here it is.
08:29What are you doing?
08:30When it's done, I take a picture of it and upload it.
08:34It looks delicious.
08:36It looks delicious.
08:44It's delicious.
08:46You made it in a short time.
08:49But...
08:50It's not good.
08:51It's not what I expected.
08:53Wait a minute.
08:54What's wrong with this perfect Mont Blanc?
08:57We don't have a patisserie or a buffet for dessert.
09:01French dessert has an important role at the end of the course.
09:06This doesn't play that role.
09:08But it's cuter and fancier than the last one.
09:11If you want to satisfy yourself, do it in your own restaurant.
09:14I understand.
09:15I don't want to admit defeat.
09:20It looks good.
09:22But the liqueur is too strong and the taste is not good.
09:25And...
09:26I used chestnuts, but I can't taste the flavor or the aroma.
09:32That's the fatal flaw.
09:37That's...
09:39In Glamazon Tokyo,
09:41Japanese food is characterized by the flavor and aroma of delicious ingredients.
09:48That's not our menu.
09:52I'll make it again.
09:53We don't have time as guests.
09:56What should we do?
09:58Then I'll make it, too.
10:00What?
10:01I like it better.
10:02Put my dessert on the menu.
10:04I refuse.
10:05Can I do it again?
10:06You called me.
10:07I told you it was not what I expected.
10:09I told you to eat it again.
10:12Well, well, well.
10:13You just have to make it.
10:15I want to eat it, too.
10:17Make it before the pre-opening.
10:20Yes, sir.
10:29What do you think?
10:30She is not only cheeky, but also has a good sense of technology.
10:34Especially, I felt that she was not an old woman.
10:38She is a woman, but she is cute and kind.
10:41The appearance of the dessert determines the popularity of the store.
10:45I think our store needs her.
10:48No.
10:49If the chef and the sous-chef say no, it's out.
10:53She is a fine woman.
10:55But what if I make a better dessert than her?
10:59Her ability is not good enough.
11:02No, no, no.
11:03I don't know if I have a good tutor.
11:06There is no reason to do it.
11:08Even if I make a good dessert,
11:11Ms. Obana won't admit defeat.
11:14I don't think so.
11:15I have never been recognized by Ms. Obana.
11:18She can only recognize her own cooking.
11:24The taste of the consomme is too strong, and Omar is dead.
11:29Be more serious.
11:33Hey, Shouhei.
11:34Didn't you come back to Tokyo and be surprised?
11:37You only learned under Ms. Obana.
11:40But when you entered the hotel,
11:42you felt that you could do better than the other chefs.
11:49You were in Escofieu for three and a half years.
11:51You grew up more than anyone else.
11:54You even became the chef in charge of a restaurant in the hotel.
12:00How is it?
12:02Don't you want to try?
12:05How much can you share with Ms. Obana?
12:16This is our menu.
12:19If you were me,
12:20what kind of dish would you bring at the end of this course?
12:25It looks good.
12:27I'm going to eat it.
12:30Is it a new dish?
12:31Hello.
12:33Is it a new dish?
12:36No, I was studying it.
12:39Wait a minute.
12:42Did you think you could beat Ms. Obana with this?
12:46I admit your ability.
12:48But don't underestimate cooking.
12:52What did you say?
12:53French restaurant desserts are one of the dishes that make up the course.
12:57In addition, there is an important role to play at the end.
13:02Did you see this menu?
13:04It's a course where professional chefs gather together,
13:08come up with ideas, fail many times, and finally get to the end.
13:13After this monster-like dish,
13:16there's no way you can make such a sweet Mont Blanc with liqueur.
13:20You're a good student.
13:22You're saying the same thing as me.
13:23I'm not a student.
13:24I'm not a student.
13:26If you're going to do it, you'll definitely win.
13:28You can't win alone.
13:29I'll help you.
13:30Wait a minute.
13:31Don't decide on your own.
13:32This is my game.
13:33This is our game.
13:37Answer.
13:39Oui, chef.
13:42I'm going to buy another one.
13:44Are you still buying?
13:45Where do you park your car?
13:47Here on the right.
13:49There are so many.
13:51Which one are you going to buy?
13:52It's yours.
13:54It's time for you to hold your own knife.
13:56What?
13:57Does that mean I've finally been recognized?
14:00I'm glad I did my best.
14:03Then this one.
14:06You're so petty.
14:07You've been looking at it for a while, haven't you?
14:09That's what I'm petty about.
14:11Then this one.
14:13Hold it.
14:15It's better not to hit your finger when you cut it.
14:18This is Omiya-kun and Namiki-kun,
14:20who will be in charge of the whole preparation.
14:22Nice to meet you.
14:24The number of seats is 1, 2, 3, 4.
14:27The big table is number 5.
14:29There are four main seats on table 5.
14:31Oui, chef.
14:33Be careful.
14:34It's a little congested.
14:35After all, the line between No. 6 and No. 7 is confusing.
14:39Can't you spread it out a little more?
14:40Should I spread it out?
14:42After all, every kitchen knife is different.
14:45Don't use the tools carefully.
14:47Take good care of it.
14:48It's okay. I won't miss it.
14:50After all, I'm a chef recognized by Mr. Omura.
14:55Wow!
14:56Damn it!
14:57Don't throw it away so easily.
14:59You can still use it.
15:00Oh, I'm sorry.
15:03I remember when I taught it to Shohei.
15:06In the old days, it was a kick.
15:08After he was told by his aunt,
15:10he used the place where he didn't need vegetables to make makanai.
15:12Shohei's stingy cooking.
15:14That's right.
15:15After all, if you combine it with fruits and vinegar,
15:17the taste and flavor of chestnuts disappear.
15:19But if you don't combine it with other ingredients,
15:21it's just chestnuts.
15:23That's right.
15:24No.
15:25There should be something that can bring out the taste of chestnuts.
15:28In theory, chestnuts are dairy products.
15:35Oh, this is it.
15:36You can't eat onigiri.
15:38No.
15:39It may be able to extract aroma and flavor.
15:42Let's try it.
15:54I want to bring out the aroma of chestnuts a little more.
15:58Can't you feel the different expressions of chestnuts?
16:04What do you think about using onigiri?
16:06It's interesting.
16:07The astringency may bring out the sweetness of chestnuts.
16:10Let's try it.
16:11Naobana.
16:12Take a look at this.
16:14Moe-san is working on a new chestnut product.
16:16To bring out the aroma of chestnuts.
16:18I see.
16:19Moe-san is working on a new chestnut product.
16:21To bring out the aroma of chestnuts.
16:23I see.
16:25Can he come up with such an idea?
16:29Maybe.
16:30He's the only one who can use unnecessary ingredients.
16:33The chef at the hotel buffet is free, isn't he?
16:38Maybe he's helping us out.
16:44Damn it.
16:50Onigiri
16:55The astringency of onigiri is good.
16:57But it doesn't bring out the aroma of chestnuts.
16:59Is there a lot of granulated sugar to suppress the astringency?
17:02No.
17:03But I think the balance of astringency is good.
17:05I want the aroma rather than the taste.
17:14Let's bake onigiri.
17:16Are you going to bake it?
17:17If I do that, I might be able to bring out the aroma of grilled chestnuts.
17:40It's here!
17:41Chestnut?
17:45It's totally different.
17:48Onigiri
17:50This is amazing!
17:52My mouth is watering!
17:54I'll leave the presentation to you.
17:56Can I use this recipe?
17:57What?
17:58It's your recipe, isn't it?
18:00Yes.
18:01I'm sure I can beat Muji-san with this.
18:03Then go right now.
18:04At this time?
18:06They must be still preparing.
18:17Onigiri
18:38It's almost done.
18:41It's done!
18:48Bon Appetit.
18:49Bon Appetit.
18:50Bon Appetit.
18:51Bon Appetit.
18:53She stopped eating caramel.
19:10Did you use grilled chestnuts?
19:13Well, yes.
19:15But I don't know why.
19:20You used the aroma of grilled chestnuts well.
19:27I didn't have the sense to do that.
19:31What do you think?
19:39Tomorrow's dinner time.
19:40Can you make this for 24 people?
19:42What?
19:43I want to put this dessert in our menu.
19:46Can you do that?
19:52It's easy to make.
19:54That's it.
19:56How's the consomme?
19:58You should add a little more glaze.
20:00Good job, Moe-chan.
20:02See you tomorrow.
20:04I'd like to ask you to do this.
20:08Where is it?
20:10I can't find it.
20:13It's so good.
20:16Serita.
20:17What are you doing?
20:19I'm going home after dinner.
20:21Are you going home now?
20:22Yes, I am.
20:24I'm a good cook.
20:26But I have to clean the fan until midnight.
20:31The play-off is tomorrow.
20:33What will happen?
20:37I'm looking forward to it.
20:44The next day
21:02Good morning.
21:06You've grown a lot.
21:08I think so.
21:14Yellow?
21:17Silver?
21:19You've changed your color.
21:23I hate losing.
21:27Did you sleep well?
21:29Yes.
21:34Let's get started.
21:37Shall we?
21:42Yes, chef.
22:07Today's guests
22:10Today's guests are 24 people.
22:13Sugita is not good at celery.
22:16Kano is not good at alcohol.
22:19Nadeshiko is good at cooking.
22:22Hanakotoba is bold.
22:24I'm honored to have Rinko open this restaurant.
22:31Rinko, please.
22:38I was able to celebrate this day.
22:43It's all thanks to you.
22:44Thank you very much.
22:46I haven't done anything yet.
22:48That's right.
22:50If you were here today,
22:53this restaurant might be closed.
22:58Let's cook what we've been preparing.
23:03Let the guests enjoy what we've prepared.
23:15One more thing.
23:17Let's follow the rules of Glamazon Tokyo.
23:20No matter what we do,
23:22if someone says,
23:24welcome to the hall,
23:26let's say, welcome to the hall.
23:28It's the same when you leave.
23:30It's an open kitchen.
23:31Let's feel like we're in the same space as the guests.
23:35Let's welcome them from the bottom of our hearts.
23:37We wish you well.
23:40The best food and the best service.
23:44As usual.
23:46It's the best.
23:49Relax.
23:51Focus only on the dessert.
23:53It's easy.
24:01Sorry to keep you waiting.
24:02Welcome.
24:04Welcome.
24:06Please be careful.
24:12I heard my patissier is making dessert.
24:15Thank you for coming.
24:19Welcome.
24:23Welcome.
24:24I'm looking forward to it.
24:26I'll leave the coat here.
24:32Welcome.
24:34Welcome.
24:38The guests are all here.
24:40Order.
24:42Today's course, 24 people.
24:44Yes, sir.
24:45Come in.
24:59Champagne from the restaurant.
25:03Jiroldake and Himoto pepper sable.
25:13Excuse me.
25:15No. 3 and No. 7.
25:17Serta.
25:18Yes, sir.
25:20I'll leave the Barbaroa here.
25:24No. 2.
25:25No. 2.
25:37Barbaroa with goat milk.
25:42Salt and olive oil are the main ingredients.
25:45Yes, sir.
26:04No. 5 is finished.
26:07Kakitani-kun.
26:09Do you have eggplant croutons?
26:10Yes, I do.
26:11I'll go get the dress.
26:12Yes, sir.
26:19Excuse me.
26:25Eggplant and white liver.
26:27Press.
26:42Moulugai from Mont Saint-Michel.
26:43Cold soup.
26:45The soup is served with a bowl of rice.
26:50Bolognaise with mushroom and bok choy.
26:55The soup is served with a bowl of rice.
27:02The soup is served with a bowl of rice.
27:09The soup is served with a bowl of rice.
27:16The soup is served with a bowl of rice.
27:27The soup is served with a bowl of rice.
27:30No. 15.
27:31Yes, sir.
27:33Here you are.
27:41I'd like the fish dish in front of the main course.
27:43Yes, sir.
27:44Kakitani-kun.
27:45Bring me the sea urchin.
27:49Saito-kun.
27:50Bring it to me.
27:51Yes, sir.
27:53Keiko-san.
27:55Kakitani-san is not here.
27:58Aizawa-san.
27:59Yes?
28:00Bring me the sea urchin.
28:01Where is it?
28:06I can't find it.
28:09I haven't cleaned it.
28:10I haven't cleaned it.
28:11But, Kakitani-san.
28:13What are you doing?
28:18What are you doing?
28:19No, I can't connect my cell phone.
28:22What about the customers?
28:25I can only wait for 15 minutes.
28:28What should I do?
28:29I can't make it.
28:31I'll apologize to the customers and cut it in pieces.
28:33You should make it in time.
28:37It's impossible to cut it in one piece.
28:41Help me.
28:44Help me.
28:45I'll help you.
28:46Don't touch the cell phone.
28:52I'll help you.
28:53I'll help you.
28:54I'll help you.
28:56I'll help you.
28:57I'll help you.
28:59I'll help you.
29:00Okay.
29:08How's the wine?
29:14It went well.
29:16Good job.
29:18I can't finish it without fish.
29:20You have a good taste.
29:28Aizawa.
29:29Yes, sir.
29:30Clean it up.
29:31Yes, sir.
29:32When is the next meal?
29:34Soon.
29:44What's wrong?
29:45You're late for the fish meal.
29:47I have a problem.
29:48It takes time to clean the sea urchin.
29:50Are you going to clean it now?
29:53Can you help me?
29:54Yes, sir.
29:55I can make it if you help me.
29:57Don't say anything.
29:59Please.
30:00You don't need me, do you?
30:03Then show him that you need me.
30:08He's a pain in the ass, so I just don't tell him the truth.
30:12Actually, you're the one who should be waiting for the sea urchin.
30:28If I don't make it to the dessert, I'll be in trouble.
30:34Do you have soy sauce?
30:35It's over there.
30:40Serita.
30:41Yes, sir.
30:42Bring me that.
30:45Soy sauce?
30:47I'll leave it here.
30:52Don't take it out of the garden.
30:54You don't have to tell me.
30:57Okay.
31:06Serita, please give me a bat and tweezers.
31:08Yes, sir.
31:09Do you understand?
31:15Serita, take this with you.
31:17I was forced to do all the work.
31:20I was so frustrated that I wanted to graduate as soon as possible.
31:23I was more surprised than anyone else.
31:25I've been practicing for a long time.
31:29You should focus on your work.
31:31Yes, sir.
31:54Chef.
31:55It's done.
31:56It looks good.
31:57I'm going to press it.
31:58Yes, chef.
32:20Thank you for waiting.
32:22Thank you for waiting.
32:25This is sea urchin gratin.
32:44Excuse me.
32:45This is sea urchin gratin.
32:51Thank you for waiting.
32:55Thank you for waiting.
33:06This is sea urchin gratin.
33:07This is sea urchin gratin.
33:20This is sea urchin gratin.
33:34Let's start with table 5.
33:35Yes, sir.
33:38Thank you for waiting.
33:40This is meringue ice cream.
33:41This is meringue ice cream.
34:07This is meringue ice cream.
34:13This is Mont Blanc Amazons.
34:15Can I take a picture?
34:16Yes, of course.
34:21Table 6, please.
34:37This is Mont Blanc Amazons.
35:07This is Mont Blanc Amazons.
35:22You're lucky.
35:32Thank you for coming today.
35:37It seems that the fish dish was a little late.
35:39The first day was hard, wasn't it?
35:41Thank you for your hard work.
35:43How was the dessert?
35:46Actually, I changed it for you.
35:50For me?
35:51If you don't mind,
35:53could you give me your opinion about the dessert?
35:59I understand.
36:00Let's go.
36:05Let's go.
36:12The first dish was meringue ice cream.
36:14It was sprinkled with salt water with a high concentration.
36:18The taste changed every time I ate it.
36:20It looked simple,
36:21but it was interesting that I didn't get bored until the end.
36:25But,
36:27Mont Blanc Amazons
36:31was wonderful.
36:33It was wonderful.
36:36I wish it was better.
36:39I wonder if they used chestnut onikawa.
36:42The idea of bringing out the scent and taste of chestnuts
36:45with the aroma and astringency of grilled chestnuts is wonderful.
36:49The aftertaste is refreshing,
36:51and it also serves as a key to all dishes.
36:54Above all,
36:56it looked beautiful.
37:01Thank you for the meal.
37:05I'm going out for a while.
37:20Your cooking has changed.
37:24You broke the stairs
37:27and disappeared without contacting me.
37:32Did something change in your mind?
37:38You seem to be mistaken.
37:43That's not my cooking.
37:46It's the cooking of Chef Ayami Rinko.
37:53You're very proud of him.
37:56I'm sorry.
38:01I'm looking forward to seeing you again.
38:09I'll keep this restaurant alive.
38:15If you're the Linda Machiko Richard I know,
38:19don't lie to yourself.
38:24Be careful.
38:37It seems that Moe-san's Mont Blanc was better for dessert.
38:46Right?
38:49Mr. Ofono admitted it.
38:54I'm sorry.
38:56What?
39:01It's a lie that I made it easily.
39:06Actually,
39:08that Mont Blanc
39:11was made by Chef Ayami Rinko with great effort.
39:17I see.
39:19I see.
39:21But I could tell how much effort you put into making it the moment I ate it.
39:27No.
39:29I just made it look good.
39:33I've been doing my best for this day.
39:38I've done something really rude.
39:42I'm really sorry.
39:45But that Mont Blanc was delicious
39:48and really beautiful.
39:50So Chef Ayami Rinko put it on the menu.
39:53But the customers don't care how much effort we put into it.
40:01This Mont Blanc made the customers happy.
40:07That's all.
40:16He said he could do anything with his sense.
40:20I'm sorry.
40:26I want to study more.
40:34I want to work harder.
40:38So
40:43please let me work here.
40:47Please.
40:50Please.
40:58What are you going to do?
41:13I'm strict.
41:43It's almost the same as our recipe.
41:45You're a great student, Shohei.
41:47What are you talking about?
41:48We put a lot of effort into it.
41:52That's your preference.
41:54It looked fun.
41:56Rinko's decision was right.
41:59You don't have to worry about Shohei.
42:04Moe-chan's eyes were on Shohei.
42:08That's up to him.
42:13You really saved me.
42:15I finally understand why you didn't approve of me.
42:21I just didn't know how to cook well.
42:29Be more serious.
42:35Obana told me.
42:38Kishu is getting better.
42:40It's getting better.
42:43Shohei improved Kishu.
42:46Almonds are getting better.
42:54I see.
43:10Kishu
43:16Hey.
43:18Mr. Kakitani.
43:20What are you doing here?
43:22I want to introduce you to someone.
43:26Good evening.
43:28I'm...
43:30This is who I am.
43:36Mr. Eto, I didn't know you were here.
43:38I pay you every month to teach me about new recipes.
43:44I don't have enough money.
43:47I don't have enough food.
43:50I'm suffocating.
43:52Don't touch me.
43:54Don't worry about difficult things.
43:59Here you go.
44:02Here you go.
44:09I'm sorry.
44:25The rich food of Japan.
44:28The innovative French.
44:31Grand Maison Tokyo.
44:33A new gastronomy.
44:36How should I translate this?
44:37A new gastronomy.
44:39A new gastronomy.
44:41You might notice it.
44:43Isn't it amazing?
44:46The article of Grand Maison Tokyo is very popular.
44:49It has more than 30,000 retweets.
44:51Here you go.
44:59Mr. Nenda.
45:01You evaluated my restaurant.
45:03You'd better read it to the end.
45:05What?
45:07The last article is also worth noting.
45:10The chef who caused contamination and injury in Escoville, Paris, three years ago.
45:15He's a chef called Matsuki Obada.
45:18What?
45:21Why did you go so far?
45:25The criminal who bought the allergic substance three years ago.
45:29Will he start again?
45:31What do you think?
45:33I have an eye on him.
45:36Who is he?
45:38He's the one who's jealous of Matsuki Obada.
45:55Mr. Matsuki Obada.
45:57I'd like to ask you about the incident at Nichifutsu Shunō-kaidan three years ago.
46:03Who are you?
46:06We must not lose that restaurant.
46:09Sell curry.
46:11Curry?
46:12Grand Maison Tokyo is very popular on the Internet.
46:14I'll quit the hotel and leave French.
46:16You help me.
46:18If no one comes to the store, I'll go out and sell it.
46:21Gekiuma B-class gourmet shop.
46:23Three stars.
46:25I will never let Grand Maison Tokyo end.
46:27Sell it. Sell it.
46:29It's getting interesting.
46:32Renko.
46:33Ambulance.
46:34If you want to watch this program again,
46:37watch Grand Maison Tokyo from midnight on TVer.
46:50Grand Maison Tokyo.
46:53Hey, Shohei.
46:55What are you doing?
46:57Developing a new menu.
47:00Why all of a sudden?
47:01I wanted to cooperate with Matsui, who develops Grand Maison Tokyo's desserts.
47:06Did you develop the new menu by yourself?
47:11Of course, I did it by myself.
47:14Hirako Shohei made a plan for Ebina Mie, her girlfriend.
47:21Shohei, what's wrong with this car?
47:25Get in.
47:27Reservation of the best restaurant.
47:30Mie's mood was also good. It was the best date.
47:34It looks good on you.
47:36This is the first present Mie gave me.
47:40It's very nice.
47:43However, the worst moment will come soon.
47:51Why are they here?
47:53They are here.
47:55I mean, Matsui is here.
47:57This restaurant is not a place for women and drunkards.
48:01That's terrible.
48:03This restaurant was booked by Mashima-kun to come here with his girlfriend.
48:08So that's why they are here.
48:10Are you okay?
48:12No, I'm fine.
48:19What's going on?
48:21I'm sorry.
48:23I'm sorry.
48:25I'm sorry.
48:27Hirako-san.
48:29I'm sorry.
48:31I booked this restaurant to propose to my girlfriend.
48:36But I was rejected.
48:38I found someone else.
48:40Hirako-san.
48:47Are you okay?
48:48What are you doing?
48:50Mie's necktie got dirty.
48:54Mie was drunk when she came back to the table.
48:57What's that?
48:59I bumped into it.
49:01I can't forgive you.
49:03It's okay.
49:05I'm going to complain.
49:07Mie.
49:09This is the worst situation.
49:12It's a miracle that Moe is not here.
49:18Isn't it a miracle?
49:22Shouhei forced Moe to go home.
49:24Are you dating him?
49:26Why did you say that?
49:28Are you dating him?
49:30Mie and Moe are going to have the worst meeting.
49:34Get out of my way.
49:36What are you doing?
49:38What's going on?
49:40It's a good story that two women fight over a man.
49:45Who are you?
49:48Who are you?
49:50Chaos.
49:53But the next day.
49:56I have a headache.
49:58Was there really nothing?
50:00It was as usual.
50:02I went to a restaurant with Takahashi-kun.
50:05We drank a lot.
50:07I don't remember anything.
50:09Miraculously, everyone lost their memories.
50:12I'm glad.
50:14Shouhei was relieved.
50:16But there was a suspicious shadow approaching him.