10 - The Salmon Will Dance

Source: Crunchyroll
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(Please feel free to edit the speaker names if incomplete or inaccurate. Names are handled on a best-effort basis depending on the info on the source file. Dialogue is left as is.)
SIGN    The Third Plate
SIGN    Ten
[00:03] Announce
    Kusunoki Rentaro versus Kurokiba Ryo.
[00:06] Ryo
    Let the Shokugeki begin!
[00:11] M
    Wow! He filleted the salmon so fast!
[00:14] M
    He was so dynamic,
[00:16] M
    but the fish was filleted with precision.
[00:18] M
    Kurokiba-kun's even more amazing than he was
[00:21] M
    when I faced him at the Autumn Elections!
[00:27] M
    Kusunoki-senpai isn't holding back, either!
[00:29] S
    His knife work is Kurokiba's equal.
[00:31] T
    Central...
[00:33] T
    All their members do seem to
    possess top-notch skills.
[00:37] Kusunoki
    Well, Kurokiba-kun? How do
    you find your senpai's skills?
[00:39] Kusunoki
    I hope you don't regret having
    accepted this Shokugeki.
[00:43] Kusunoki
    That'd be very off-putting.
[00:46] Oizumi
    What's that?
[00:48] Oizumi
    It's rice!
[00:50] Oizumi
    And two kinds of rice at that!
[00:52] Oizumi
    Not to mention—is that
    bread dough in the bowl?
[00:55] Oizumi
    What's the boy planning to make?
[00:58] Ryo
    This is the best salmon
    dish I can make right now!
[01:03] Alice
    You can't lose, Ryo-kun.
[01:05] Ryo
    What's the matter, Central?
[01:07] Ryo
    All you've done is copy me
[01:09] Ryo
    and act all high and mighty.
[01:12] Ryo
    Hit me with everything you've got,
     you poser elite.
[01:16] Ryo
    Or do you just want a lame
    excuse for when you've lost?
[01:20] Kusunoki
    Yukihira and Aldini were something else,
[01:23] Kusunoki
    but you're also pretty annoying.
[01:26] Kusunoki
    Don't worry. I've been wanting to show off
[01:33] Kusunoki
    my precious partners in crime to you.
[01:37] S
    What's all that?
[01:39] Kusunoki
    Just you watch, riffraff.
SIGN    Food Wars
SIGN    The Third Plate
SIGN    Hall B Entrance
SIGN    The Salmon Will Dance
[03:15] Announce
    Hall B is done with all
    scheduled matches for the day.
[03:20] Announce
    Central has won a sweeping victory!
[03:21] Aoki
    Did you get good footage of that?
[03:23] Sato
    Yeah. Those were some impressive matches.
[03:25] Hisako
    The sixth seat, Kinokuni Nene...
SIGN    Totsuki Elite Ten, Sixth Seat
    Kinokuni Nene
[03:28] Marui
    She's one rank higher than Isshiki-senpai.
[03:31] Marui
    That makes her the top chef
    among the current second-years.
SIGN    Totsuki
    Elite
    Ten,
    Fifth
    Seat
SIGN    Saito
    Somei
SIGN    Meanwhile: Hall A, All Matches Complete
[03:37] Yuki
    You've got to be kidding me!
[03:38] Yuki
    So many clubs and research groups
    have challenged them to a Shokugeki!
[03:42] Ryoko
    And yet, none have won.
[03:44] Ikumi
    Damn it.
[03:45] Ikumi
    This means Nakiri Azami
     really will get his way!
SIGN    Meanwhile: Hall C, Final Match In Progress
[03:51] S
    I've seen those before.
[03:53] S
    Back at the Autumn Elections main tournament,
     when I faced Nakiri Alice.
[03:57] Alice
    It's a steam convection oven and a cryomill.
[04:02] Alice
    Kusunoki Rentaro-san,
[04:04] Alice
    are you actually capable of handling
    all that cutting-edge technology?
[04:09] Kusunoki
    Given the good audience gathered here,
[04:15] Kusunoki
    I'll be using you all to promote myself.
[04:18] S
    Steam combo wha?
[04:19] T
    A steam convection oven.
[04:21] Alice
    It's an oven where an internal
    fan circulates heat and steam.
[04:26] Alice
    It's a revolutionary cooking device
[04:27] Alice
    where the temperature and humidity
    are digitally controlled.
[04:29] Alice
    It's all you need to handle almost any
    kind of preparation method that involves heat.
[04:34] Alice
    There's no possibility
     of smell contamination, too,
[04:35] Alice
    so you can prepare multiple dishes at once.
[04:38] S
    Seriously?!
[04:39] S
    That's convenient!
[04:40] Alice
    You can say it's like a
    dream come true for chefs,
[04:43] Alice
    but because of the wide
    range of possibilities,
[04:46] Alice
    you'll feel overwhelmed unless
    you have the necessary knowledge.
[04:48] Alice
    Whether you like it or not,
     this device tests your knowledge
[04:51] Alice
    of ingredients and preparation methods.
[04:54] S
    I have to say, it's kind of unexpected.
[04:56] S
    Can he actually use a
    complicated device like that?
[05:00] S
    He kind of acts like an irresponsible punk.
[05:03] M
    Soma-kun!
[05:04] T
    That's true.
[05:05] T
    He doesn't look very thoughtful.
[05:07] T
    I wouldn't have expected cutting edge
    culinary technology to be his forte.
[05:10] M
    Not you too, Takumi-kun!
[05:12] Mea
    You're not holding back at all, are you?
[05:15] Mea
    But if you're that concerned,
    just keep watching him.
[05:19] Mea
    You'll see what's amazing
    about Ren-chan's cooking.
[05:25] M
    He's marinated the prepared fillets.
[05:28] T
    He's slicing them into sticks.
[05:29] M
    He's wrapping them with bacon.
[05:31] T
    Is he planning to infuse
    them with salt and fat?
[05:34] S
    Oh, here comes the steam convection oven.
[05:37] Kusunoki
    Set the core temperature to
    reach 45 degrees Celsius,
[05:40] Kusunoki
    and heat at 60 degrees
    Celsius for 18 minutes.
[05:43] Mea
    Ren-chan is an expert at using heat,
[05:46] Mea
    particularly low temperature cooking.
[05:49] Kusunoki
    Behave.
[05:51] S
    Low temperature cooking?
[05:53] Alice
    The proteins in meat and fish begin to
    denature at about 58 degrees Celsius.
SIGN    Flesh Begins to Harden
    68°C
    
    Low Temperature Cooking
    
    58°C
    Temperatures Conducive to Bacteria Growth
[05:59] Alice
    Once they reach 68 degrees,
     their flesh condenses and hardens.
[06:04] Alice
    So if you keep the temperature
    between 58 and 68 degrees,
[06:08] Alice
    the ingredients won't suffer heat stress,
[06:10] Alice
    and will remain tender.
[06:12] Alice
    That's the basic idea behind
    low temperature cooking.
[06:17] Mea
    Bingo!
[06:18] Mea
    Steam convection ovens!
[06:20] Mea
    Water bath cooking!
[06:22] Mea
    Circulators!
[06:23] Mea
    Gastrovacs!
[06:25] Mea
    He is a chef who commands all manner
    of cutting edge heating implements!
[06:28] Mea
    That's Ren-chan—Kusunoki Rentaro!
[06:32] Kusunoki
    It's all about the heating!
[06:33] Kusunoki
    If you can master that,
    you can compete in any genre!
[06:37] Kusunoki
    Heat and flames!
[06:39] Kusunoki
    My skills will let me take the top spot!
[06:45] Mea
    He's finally started to focus.
[06:48] Mea
    Once he starts heating ingredients,
[06:50] Mea
    he quickly calms down.
[06:52] Mea
    It's almost as though his usual fiery
    self is transferring over to his cooking.
[07:01] Oizumi
    What?!
[07:02] Oizumi
    Look at that shine!
[07:04] Oizumi
    The ingredients have been
    completely transformed!
[07:09] M
    It's really pretty.
[07:11] M
    I can tell it's really tender
    just by looking at it.
[07:14] T
    It'll probably fall apart when touched
     by a knife—an exquisite mouthfeel.
[07:20] S
    That's impressive.
[07:22] S
    It's really like his soul went into his dish.
[07:25] S
    I'm surprised.
[07:27] S
    He's a great chef.
[07:30] T
    The salamander.
[07:32] S
    The salamander? What?
[07:34] S
    It sure sounds cool, though!
[07:37] Alice
    The salamander is a beast of
    legend from medieval Europe—
[07:40] Alice
    a lizard who lives among flames.
[07:43] Alice
    That's where the name comes from.
[07:45] Alice
    It's a category of kitchen devices
    that heat from above instead of below.
[07:49] S
    I see. Salamander, huh.
[07:51] Alice
    It's used to caramelize the surface
    of a dish for color and/or flavor.
[07:56] Alice
    That basically means the cooking's
    entered its final stages.
[08:03] Kusunoki
    It's done.
[08:04] Kusunoki
    I name it Salmon Confit Flamme.
[08:08] Kusunoki
    "Flamme" means "flames" in French.
[08:10] Kusunoki
    Go on. Enjoy this masterpiece of flames.
[08:14] T
    So, a dish by Kusunoki Rentaro—
[08:16] T
    one of the students chosen by Central.
[08:19] Kusunoki
    Oh, right.
[08:21] Kusunoki
    Momo-senpai, please try my dish as well!
[08:24] Momo
    Why me, too?
[08:25] Kusunoki
    This dish has a little gimmick
    that employs a certain sweet.
[08:29] M
    A sweet?
[08:31] Kusu
    I think you'll like it.
[08:33] Momo
    Is that supposed to be a challenge to me?
[08:35] Momo
    I'm picky about sweets!
[08:37] Announce
    First up is Kusunoki Rentaro's dish!
     Judges, please taste.
[08:40] Oizmi
    Here we go!
[08:45] Oizmi
    Look at that shine.
[08:46] Saotome
    Just smell that grilled fat!
[08:49] Oizumi
    Hmph!
[08:50] Oizumi
    It may look and smell like a winner,
[08:53] Oizumi
    but how does it taste?!
[09:00] All
    Delicious!
[09:01] Oizumi
    It's so delicious, I feel faint!
[09:03] Saotome
    The flesh is so tender, it could be raw.
[09:07] Saotome
    However, the outside is fragrant,
    thanks to the salamander!
[09:11] Oizumi
    What artistry of flames!
[09:14] Momo
    Well, it's not bad.
[09:17] Momo
    I'll try the side next.
[09:22] Momo
    I see.
[09:23] Momo
    This is ice cream made from
    salmon with no added sugar.
[09:27] Viewers
    What?
[09:28] Viewers
    What does she mean?
[09:29] Viewers
    A salmon ice cream?
[09:31] Viewers
    But how?
[09:32] Alice
    The cryomill, right?
[09:34] Kusunoki
    Nice, Alice-chan.
[09:37] Kusunoki
    I froze salmon I processed into a paste,
    and put that through the cryomill.
[09:41] Kusunoki
    The spinning blades transformed
    it into silky ice cream.
[09:47] Saotome
    If you eat the salmon after
    tasting the ice cream,
[09:49] Saotome
    the gently heated salmon's warmth
    is more evocative than ever!
[09:53] Oizumi
    The salmon at two different temperatures
[09:55] Oizumi
    enhance each other's
    presence upon the palate.
[09:58] T
    Thermal sense...
[10:00] T
    Nakiri Alice employed the same technique
    during the Autumn Elections.
[10:03] Kusunoki
    Temperature, heat, and time!
[10:06] Kusunoki
    It's all seasoning I use.
[10:09] Momo
    True. Their different temperatures heighten
    the ingredients' flavors to the fullest.
[10:14] Momo
    The salmon's fiery life force is streaking
    through the cold clear stream,
[10:20] Momo
    setting my body on fire!
[10:23] Momo
    No!
[10:24] Momo
    I can't avoid the salmon's attack
    on my senses any longer!
[10:33] Audience
    It's decided, then.
[10:34] Audience
    This match is another victory for Central—
[10:36] Audience
    an overwhelming victory for Kusunoki Rentaro.
[10:38] Ryo
    You can decide that after looking at my dish!
[10:45] Ryo
    My salmon dish is coulibiac!
[10:50] Kusunoki
    Coulibiac...
SIGN    Polar Star Dormitory
[10:56] E
    It's so quiet...
[11:09] (Flashback) Hisako
    That perhaps the one who'll
    save Totsuki from Azami-dono
[11:12] (Flashback) Hisako
    is that man.
[11:18] I
    Hey.
[11:20] I
    Is anyone home?
[11:23] I
    Oh, is it just you here, Nakiri-kun?
[11:26] I
    Do you know where everyone's gone?
[11:32] E
    I thought my heart was going to stop.
[11:35] I
    What?
[11:35] I
    Hey, Nakiri-kun?
SIGN    With Heart
[11:38] I
    Oh, so everyone went to check things out.
[11:41] I
    The Shokugeki Alice-kun's involved in should
    be happening right around now, as well.
[11:45] E
    What?!
[11:46] E
    Alice?
[11:47] E
    Why's she involved?
[11:49] I
    Are you curious about what might be going on?
[11:53] Oizumi
    Coulibiac!
[11:55] Oizumi
    Hmm.
[11:56] Saotome
    I see.
[11:57] Saotome
    That's why there was bread dough.
[11:59] S
    What kind of dish is that?
[12:01] Alice
    It involves a baked brioche shell
    stuffed with salmon and rice.
[12:06] Alice
    It's a French dish that originated in the
     Russian royal court in the 19th century.
[12:09] S
    Huh.
[12:11] T
    You add grains along with mushrooms,
    shallots, and other vegetables in the filling.
[12:17] T
    What the judges thought were
    two different kinds of rice
[12:19] T
    are actually butter rice
SIGN    Buckwheat Kasha
SIGN    Butter Rice
[12:20] T
    and kasha, a sautéed buckwheat
    dish served in Eastern Europe.
[12:25] Oizumi
    Ah!
[12:26] Oizumi
    What wonderful aromas from the crusty
    golden bread and the fragrant salmon.
[12:29] Saotome
    Just look at the juicy cross-section
    with the butter rice and kasha!
[12:34] Ryo
    Quit gabbing and dig in before it gets cold.
[12:38] Ryo
    You'll taste the irresistible deliciousness
    of the salmon's explosive flavors!
[12:54] Oziumi
    I'm speechless!
[12:55] Saotome
    The brioche is a solid casing
    around the fillings' flavors.
[12:59] Saotome
    The main fish, rice, buckwheat,
    vegetables, and bread!
[13:03] Saotome
    This dish has everything in one!
[13:05] Oizumi
    The essential flavors and umami of
    salmon are dancing in this dish!
[13:08] Oizumi
    The sheer volume of it is...
[13:12] Oizumi
    ...enough to send a jolt through your brain!
[13:16] Alice
    Would you like to try some?
[13:18] Alice
    I got some without asking.
[13:20] M
    What? B-But...
[13:22] M
    Thank you.
[13:26] M
    Within the bread, the energy
    of the salmon is concentrated
[13:29] M
    and unleashed in a single powerful shock!
[13:31] M
    I can't!
[13:33] M
    Faced with such force, I can't avoid...
[13:39] M
    ...taking a direct hit!
[13:45] M
    So good...
[13:47] S
    Good job, Kurokiba!
[13:49] Oizumi
    This dish, originating in
    grandiose regal cuisine,
[13:52] Oizumi
    is in excellent harmony with Kurokiba's
    brute talents, which quell men at port!
[13:58] Oizumi
    This dish must have been nurtured by the
    many years of competition between those two.
[14:04] Audience
    So, which one wins in the end?
[14:06] Audience
    Kusunoki must be the winner.
[14:08] Audience
    It can't be Kurokiba, can it?
[14:10] Announce
    Cast your votes, please!
[14:17] Judges
    Th-They're equal!
[14:19] Judges
    I can't vote for one as superior!
[14:22] Judges
    I can only say they both served
    the ultimate salmon dish!
[14:26] Oizumi
    Don't be too hasty.
[14:28] Oizumi
    If you compare them one last time,
[14:31] Oizumi
    you can tell there is a decisive
    difference between the two!
[14:34] M
    A decisive difference?
[14:36] M
    It looked to me like they
    both served great dishes.
[14:39] Oizumi
    The most critical factor in judging this
[14:41] Oizumi
    is to what degree each chef prevented
    the loss of the salmon's umami.
[14:44] T
    Does one of the dishes still hold a secret?
[14:49] Mea
    I bet that secret's in the steam
    convection oven Ren-chan used.
[14:53] Mea
    I bet the judge realized it.
[14:57] Kusunoki
    You're a sharp one, Mea.
[14:59] Kusunoki
    This is the answer.
[15:01] T
    It looks like olive oil to me.
[15:03] M
    Huh?
[15:04] S
    Hmm...
[15:05] Mea
    The decisive difference
    between the two dishes
[15:08] Mea
    can be found in the moisture
    content of the salmon.
[15:10] Kusunoki
    Right.
[15:11] Kusunoki
    When I sealed the salmon in plastic
    wrap and cooked it at a low temperature,
[15:14] Kusunoki
    I submerged it in olive oil.
[15:18] Kusunoki
    If you just prepare fish
    through normal means,
[15:20] Kusunoki
    no matter how tightly you seal the fish,
[15:22] Kusunoki
    the weight of the fish itself
    will put pressure on the flesh
[15:25] Kusunoki
    and cause the juices to run out.
[15:28] Kusunoki
    That's where olive oil comes in.
[15:31] Kusunoki
    Thanks to the oil's buoyancy,
[15:32] Kusunoki
    you can heat the salmon without
    placing any pressure on it—
[15:35] Kusunoki
    without losing a single drop of moisture.
[15:37] Judge
    Right!
[15:38] Judge
    That's exactly right!
[15:40] Judge
    When you bite into the dish,
    it falls apart in your mouth,
[15:43] Judge
    but most surprisingly, it's not dry at all!
[15:46] Judge
    It's moist and juicy throughout!
[15:48] Judge
    The salmon's lost none of its juices!
[15:51] Judge
    His handling of the ingredients
    may have surpassed Kurokiba Ryo.
[15:55] T
    What?!
[15:55] S
    Wow.
[15:57] M
    But Kurokiba-kun is an expert
    in cooking with seafood!
[16:00] Kusunoki
    Now do you get why I'm better than you?
[16:03] Kusunoki
    What was that dish you served at
    the Autumn Election finals again?
[16:06] Kusunoki
    Oh, right—the cartoccio.
[16:10] Kusunoki
    Both that dish and this coulibiac
[16:12] Kusunoki
    intended to concentrate the
    various ingredients' umami
[16:16] Kusunoki
    by wrapping them up before cooking them.
[16:18] Kusunoki
    But if you were to ask me, that's not enough.
[16:21] Kusunoki
    The delicate and elegant
    heating of ingredients
[16:25] Kusunoki
    while maintaining their absolute freshness—
[16:27] Kusunoki
    That's the way an elite cooks!
    You can't possibly come close.
[16:31] Kusunoki
    This Shokugeki is yet another example
    of how absolute the difference between us is!
[16:34] Kusunoki
    Isn't that right, judges?
[16:37] Kusunoki
    You haven't changed at
    all since the Autumn Elections.
[16:42] Mea
    A chef who conquers the people's palates
    with violent umami, huh.
[16:47] Mea
    There are more elegant
    approaches to things, you know.
[16:50] Mea
    Well, you can just do your best
    working under us from now on.
[16:54] S
    But has the match been decided yet, actually?
[16:59] S
    Even though I haven't tried either dish,
[17:02] S
    I know Rentaro-senpai said one thing wrong.
[17:15] Judge
    The salmon's delicious umami and flavor
    are far more vivid in this dish!
[17:24] Judge
    In Kurokiba Ryo's dish!
[17:27] Mea
    What?!
[17:28] Oizumi
    Indeed, there is no doubt.
[17:31] Oizumi
    Kurokiba has the edge in maximizing
    the salmon's potential!
[17:35] S
    Yeah!
[17:36] Kusunoki
    What?!
[17:37] Kusunoki
    What the—?!
[17:38] Kusunoki
    What are you geezers saying?!
[17:41] Kusunoki
    My heating method was impeccable.
[17:43] Kusunoki
    There's no way my dish is inferior to his—
[17:45] Ryo
    Shut your mouth.
[17:48] Ryo
    If you're not convinced,
[17:50] Ryo
    just try it yourself.
[17:51] Ryo
    Try my coulibiac!
[18:02] Kusunoki
    What?!
[18:04] Kusunoki
    The salmon's... The salmon's umami is
    overwhelming me in a neverending torrent!
[18:10] Kusunoki
    How is this possible?!
[18:13] Kusunoki
    What's this?
[18:14] Kusunoki
    There's a green layer between the
    brioche dough and the filling.
[18:18] Ryo
    I'm showing you, Central,
[18:21] Ryo
    that I'm not the same chef I was
    during the Autumn Elections.
[18:24] Ryo
    That's a crêpe made with spinach
    incorporated into the batter.
[18:28] Kusunoki
    A crêpe?
[18:29] M
    I see!
[18:30] M
    The soft, gentle flavor I sensed
    when I tried the dish was spinach.
[18:35] M
    It really highlighted the mellow
    fattiness of the salmon!
[18:39] S
    Wow, sounds really good.
[18:41] T
    A double layer of brioche
    and crêpe—impressive.
[18:45] Kusunoki
    That's not all!
[18:46] Kusunoki
    There's got to be another
    trick to the umami torrent!
[18:50] Ryo
    I added a custom seasoning
    blend to the crepe as well.
[18:55] S
    Seasoning...
[18:57] Alice
    He made the spice mix himself.
[18:59] Ryo
    It contains thyme, oregano,
    garlic, and rock salt, among other things.
[19:04] Ryo
    Dried bacon powder is one
    of the ingredients, too.
[19:07] Kusunoki
    Bacon?
[19:08] Kusunoki
    The same as my dish.
[19:10] Oizumi
    Indeed.
[19:11] Oizumi
    As luck would have it,
     both chefs paired bacon with salmon.
[19:14] Oizumi
    The idea was the same, but the
    execution was completely different!
[19:18] Oizumi
    Kusunoki wrapped the bacon around the salmon
[19:21] Oizumi
    and used low-temperature cooking to
    subject them to a slow, elegant heat.
[19:25] Oizumi
    Similar to the seafood and pork bone
     broth commonly used in ramen,
[19:28] Oizumi
    he combined the umami of fish and meat
[19:31] Oizumi
    without letting any of the flavors escape.
[19:34] Oizumi
    Put another way, he retained all the
    delicious flavors of salmon on the plate
[19:37] Oizumi
    in one perfect package!
[19:39] Mea
    Then why are you saying
    Ren-chan's dish is inferior?!
[19:42] Saotome
    The key distinction was "unevenness."
[19:45] M
    Unevenness?
[19:46] Saotome
    The human palate is designed to sense
    richness and flavor with greater acuity
[19:52] Saotome
    when the flavors are not homogeneous.
[19:54] Alice
    It's the same principle that
    explains why many people
[19:57] Alice
    prefer to enjoy sesame oil in
    ramen broth and milk in coffee
[20:01] Alice
    without mixing it up first.
[20:02] S
    True.
[20:03] S
    When you mix raw egg with rice,
[20:05] S
    it tastes better if you don't mix it all up.
[20:07] S
    It's better when you just dash soy sauce
    over it without overworking it, too.
[20:11] Ryo
    That's exactly what I went for.
[20:14] Ryo
    The seasoning was applied unevenly
    through the crepe on purpose.
[20:17] Ryo
    That created two parts:
[20:19] Ryo
    one where you can appreciate the
    unvarnished umami of salmon by itself,
[20:22] Ryo
    and one where the salmon combines with
    the bacon's umami into a powerful
[20:24] Ryo
    and deep flavor combination.
[20:27] Ryo
    That's why with every bite, the flavors
    resonate so heavily in multiple stages.
[20:33] Ryo
    The salmon's distinct flavors burst on
    the palate in neverending succession!
[20:36] Ryo
    You can never achieve such a world of flavor
[20:38] Ryo
    just by slapping bacon onto salmon!
[20:43] Oizumi
    Kusunoki's dish may appear
    superior at first glance,
[20:47] Oizumi
    but Kurokiba not only used the brioche
    and crêpe to envelop the umami,
[20:51] Oizumi
    but also accelerated the
    salmon's delicious flavors.
[20:54] Kusunoki
    He even thought of using an uneven
    application of spices to his advantage?!
[20:59] Kusunoki
    You were supposed to be a chef who just
    slams ingredients' umami together!
[21:04] Kusunoki
    You weren't capable of coming up with such a
    delicate approach during the Autumn Elections!
[21:08] Ryo
    You're right.
SIGN    Authentic
    Indian
    Cuisine
[21:10] (Flashback) Owner
    Hey!
SIGN    Approximately 1 Month Ago
[21:11] (Flashback) Owner
    What are you doing?!
[21:12] (Flashback) Owner
    I'm letting you come to my
    restaurant for the Stagiaire.
[21:16] (Flashback) Owner
    Work harder!
[21:18] (Flashback) Ryo
    'Kay.
[21:19] Ryo
    Shit...
[21:20] Ryo
    Why'd I land in a curry
    restaurant of all places?
[21:22] Ryo
    I can't help but be reminded
    of that spice asshole.
[21:27] (Flashback) Ryo
    Done!
[21:28] (Flashback) Ryo
    Check, please!
[21:29] (Flashback) Owner
    No, no!
[21:30] (Flashback) Owner
    You don't know anything
    about the depth of spices!
[21:33] (Flashback) Owner
    If I had a choice, I'd have
    preferred having the student who
[21:36] (Flashback) Owner
    won the Autumn Elections!
[21:37] (Flashback) Owner
    From what I hear, he's a spice expert, right?
[21:39] (Flashback) Owner
    Not like you!
[21:44] (Flashback) Ryo
    Hello.
[21:45] (Flashback) Alice
    Hello, Ryo-kun.
[21:47] (Flashback) Alice
    The Stagiaire is going well, I hope?
[21:49] (Flashback) Ryo
    Well, I guess.
[21:51] Alice
    You'd better not be losing your
    temper in front of the owner.
[21:54] (Flashback) Ryo
    Not yet, no.
[21:56] (Flashback) Alice
    We can't let things end here, now can we?
[21:59] (Flashback) Alice
    We must redeem ourselves after the
     humiliation of losing the Autumn Elections.
[22:03] (Flashback) Ryo
    You're right.
[22:04] Ryo
    I'll do it!
[22:06] Ryo
    Now that I've come here,
[22:08] Ryo
    I'm gonna master the intricacies of spices
    and how to take advantage of them!
[22:14] S
    Of course you're not the same chef you
    were in the Autumn Elections, Kurokiba!
[22:18] Ryo
    I've changed.
[22:21] Ryo
    From where I stand,
     your salmon might as well be frozen!
[22:28] Oizumi
    Kurokiba is the winner!
[22:30] Oizumi
    Kurokiba Ryo has won!
SIGN    Totsuki
SIGN    Food Wars
SIGN    The Third Plate
SIGN    Next Episode: Der Weiße Ritter der Tafel
[24:07] M
    I hope you savor the next episode!