About
Determined to attain three stars, a middle-aged female chef teams up with a disgraced Michelin-starred chef to start a new restaurant together.
Cast
Takuya Kimura
as Natsuki Obana
Kyoka Suzuki
as Rinko Hayami
Yuta Tamamori
as Shohei Hirako
Ikki Sawamura
as Rikutaro Kyono
Mitsuhiro Oikawa
as Kamehito Aizawa
Ayako Yoshitani
as Moe Matsui
Anne Nakamura
as Kanna Kuzumi
Kikunosuke Onoe V
as Manabu Tango
Kanichiro Sato
as Koichi Serita
Toru Tezuka
as Fumio Eto
Toru Baba
as Satoshi Yuzuki
Aki Asakura
as Miyu Ebina
Ai Tominaga
as Rinda Machiko Richard
Episodes
Season 1
Red Shrimp Étouffée
Maverick French chef Natsuki Obana had it all: a brilliant career and a Michelin two-star restaurant in Paris. But hubris proved his downfall and he lost everything. Now, with the help of fellow chef Rinko Hayami, he’s making a comeback with his sights set even higher: a three-star restaurant, the pinnacle of the culinary world!
Eggplant Presse
With preparations for the Grand Maison Tokyo’s opening well underway, chef Rinko and maître d’ Kyono try to secure a loan for the 50 million yen needed to open the restaurant, but they are turned down again and again. Then sous-chef Obana steps in and decides to go straight to the bank’s loan officer and offer to cook him a dish that will change his mind.
Venison Roti and Consommé
Rinko and Obana are struggling to come up with the Grand Maison Tokyo’s signature meat dish. They decide to enter a gibier (wild game) cooking competition, only to discover that rival restaurant gaku has cornered the market in high-quality venison.
Mont Blanc À ma façon
The staff of the Grand Maison Tokyo learns that Linda, editor of a prestigious culinary magazine, will be attending the restaurant’s upcoming pre-opening party. Obana is eager to make a good impression but Rinko is anxious. At the last minute, Obana decides to change the dessert. Can they create a new one in time to impress Linda?
Assy-Parmantier
Food magazine editor Linda publishes an article about the Grand Maison Tokyo that inadvertently dredges up the scandal of three years ago and sets off a flood of cancellations on the day of the restaurant’s grand opening. In an attempt to salvage the situation and put the unused ingredients to good use, Obana proposes setting up a stall at a local food festival.
Roasted Spanish Mackerel with Crystal Pomelo Sauce
When Obana hears that the annual 50 Best Restaurants awards ceremony is to take place in Tokyo, he decides to create a new fish menu. Meanwhile, Kouichi, who has been secretly passing information to a rival restaurant, angrily quits after complaining about not being given enough responsibility in the kitchen.
Galette Champignon
As the announcement of the world’s Top 50 Restaurants approaches, Aizawa’s wife appears and promises to return to Paris with their daughter provided the Grand Maison Tokyo receives a Top 10 ranking. As the announcement approaches, Aizawa is on pins and needles. Will the restaurant do well enough for his family to be reunited?
Beef Stew
After disappearing, Obana suddenly shows up at the restaurant with his culinary mentor, Ushio. But the master chef barely touches Obana’s food and gets up in a huff in the middle of the meal. All he will say as he’s leaving is that the problem has something to do with the waiter, Kyono.
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