After a moment of hesitation, Nobuyuki decided to serve simmered Makogarei (marbled sole).
Compared to the ones he had received yesterday, these were slightly inferior, but they were still good enough to be served as sashimi.
He wanted Tohara to taste this simmered dish, prepared in the style of the old capital.
He paid close attention to the presentation, carefully preparing a single plate.
Tohara gazed intently at the plate placed before him, subtly checking the aroma.
He picked up his chopsticks and took a bite.
Closing his eyelids, Touhara chewed slowly.
A time slightly shorter than eternity passed, and he quietly opened his eyes.
“…There’s hesitation in the flavor.”
Tohara’s words pierced Nobuyuki’s heart.
Indeed, there was hesitation. That’s why he changed the flavor every day.
To have that seen through in an instant made his knees tremble.
“But, it’s a good kind of hesitation.”
“…A good kind of hesitation?”
“Yes, you’re wavering between the flavor I taught you and the flavor you’re aiming for. Isn’t that right?”
“Yes.”
Picking up a second bite with his chopsticks, a smile spread across Tohara’s lips.
“How much do you cater to the customer’s preferences? Where do you set the root of your own flavor? What is truly the right way? I also struggled a lot when I was your age.”
“Is that so?”
“I’m human, too. I wasn’t born a chef. I also struggled and suffered.”
That was unexpected.
Tohara had watched over Nobuyuki almost like a parent since he graduated from high school. He somehow felt that Tohara had always been the way he was now, even back then.
“There’s a saying, ‘Shuhari’. Learn, break, and then become independent.”
“Shuhari?”
Translator’s Note
Shuhari (守破離) is a Japanese martial arts concept that describes the stages of learning to mastery. Shu (守) means to protect, obey, and adhere to tradition. Ha (破) means to break or detach from tradition. Ri (離) means to leave or transcend tradition, creating one’s own approach.
“You’re currently at the ‘Ha’ stage. You’re trying to break the shell of my teachings. It’s the most crucial time.”
“…Break, and become independent.”
“The answer isn’t written anywhere. You have to find it yourself. While being nurtured by your customers.”
The words “being nurtured by your customers” resonated deeply with Nobuyuki.
Was he truly creating dishes that would delight his customers?
Was he simply making dishes that were unusual because they used ingredients not found in the old capital?
“Complacency is scary. It rusts your skills without you realizing it. Well, I don’t think I need to worry about that with Yazawa.”
“No, I’ll continue to strive.”
Hearing Nobuyuki’s reply, Tohara nodded repeatedly and poured himself another beer.
It was such a cheerful smile that it made Nobuyuki want to drink as well.
“By the way, Yazawa. Let’s put the serious talk aside for now.”
“Yes, what is it?”
“Could you cook that octopus from earlier with anchovies, garlic, and chili peppers in olive oil?”
Nobuyuki was first surprised that words like “anchovies” and “olive oil” came out of Tohara’s mouth. When he was at Yukitsuna, Tohara never let anyone see him eating anything other than Japanese food.
“We don’t have anything fancy like anchovies at our restaurant.”
“What are you saying, Yazawa? This is an izakaya. It’s not a ryotei. All right, all right. You can use shiokara instead of anchovies. I’ve never tried it, but it should probably turn into something like Ajillo.”
Translator’s Note
Shiokara (塩辛) is a Japanese dish made from fermented seafood, often squid, in its own viscera.
“Ajillo?”
He had heard the name before. It was a Spanish dish cooked in oil, if he remembered correctly.
“It’s good with wine, but it also goes well with beer. That octopus from earlier has a firm texture, but that means it also has a good flavor. It should stand up well to the garlic and chili peppers.”
“I’ll give it a try.”
They had olive oil in stock because Shinobu used it to make pasta for staff meals.
He cut the ingredients and cooked them in olive oil to infuse the flavor, then added the bite-sized octopus. Since it was his first time trying it, he used a small amount of shiokara.
Then, an indescribable aroma began to waft through the kitchen.
“This scent, isn’t it irresistible?”
“Yes, it stimulates the appetite.”
“If you tear off some baguette and dip it in this, it’s even more exceptional.”
When the octopus was cooked through, he took a piece to taste.
This was delicious.
He was a little worried about the shiokara, but it did indeed have an anchovy-like flavor.
The combination of garlic and chili peppers was also excellent.
“See, it’s delicious, right?”
He placed the octopus ajillo, served in a small dish, in front of Tohara, who was grinning.
He also added another bottle of beer from the refrigerator.
This flavor would definitely make you drink more beer.
“Well, try various things. And consult with Shinobu-ojousan.”
“Shinobu-cha… Ojousan?”
“Hey, hey, Shinobu-chan… well, whatever. That young lady, she may not look like it, but she has the palate of her great-grandfather. Don’t let that treasure go to waste.”
“Y-yes.”
Come to think of it, Shinobu’s sense of taste was indeed sharp.
If he asked her to taste his dishes, his research into flavors suited for the old capital might progress much faster.
“Thank you for everything today.”
“Don’t mention it. The young president and the Okami were, well, they were worried, even if they didn’t show it. I’m relieved to see you looking well.”
Translator’s Note
Okami (大女将) is the title for the female proprietor or hostess of a traditional Japanese inn or restaurant. It indicates a position of seniority and respect.
“Aren’t you going to see Shinobu-ojousan?”
“I’d like to, but it might make the young lady homesick, and that wouldn’t be good.”
“Ah…”
The crisis at Yukitsuna hadn’t passed.
If Shinobu returned to the restaurant now, the problem would likely flare up again.
Even if no one wanted that to happen.
“Well then, I’ve disturbed you enough today.”
“We look forward to your next visit.”
Tohara ruffled Nobuyuki’s deeply bowed head.
“Next time, I’ll have you treat me to the cuisine of Nobuyuki Yazawa, after you’ve become independent.”
“Yes!”
As he watched Tohara’s retreating figure disappear through the back door, Nobuyuki was already thinking about the flavor of his next new dish.
He would definitely create his own flavor. And he would impress Tohara.
Just as Tohara turned the corner and his small back disappeared from view, Shinobu arrived, as if they had switched places.
“Ah, Taisho. You made a prototype, didn’t you? I smell something delicious.”
“I was just trying out an ajillo with Reinhold-san’s octopus.”
“Ajillo? The Spanish dish? That’s unusual. And you’re going to let me try it, right?”
He turned around and looked at the counter. Tohara had eaten everything cleanly.
Nobuyuki had also eaten all the octopus in the frying pan, calling it “tasting”.
That’s how delicious it was.
“Ah, well. But, you see, there’s pudding…”
“With such a delicious smell, I can’t not eat it!”
“S-sorry…?”
In the end, Nobuyuki had to make ajillo again for Shinobu, and he also ended up serving it to Deacon Edwin, who had been drawn in by the smell.