Slice the Shytake
Chef de Cuisine
Legacy Name: Chef de Cuisine
The Common Ghostly
Age: 2 years, 8 months, 3 weeks
Born: January 23rd, 2019
Adopted: 2 years, 8 months, 3 weeks ago
Adopted: January 23rd, 2019
- Level: 1
- Strength: 10
- Defense: 10
- Speed: 10
- Health: 10
- HP: 10/10
- Intelligence: 0
- Books Read: 0
- Food Eaten: 0
- Job: Unemployed
You are promptly greeted by a confident young gentleman whom you recognize as the host. His charming smile and appealing appearance is complimented by his surprisingly earthy voice as he begins his scripted yet natural greeting. "Good evening my friend, I am your host Gavin. Welcome to [restaurant name]. Allow me to take your coat and umbrella. Please, make yourself comfortable. May I have your name?" You nod and respond with your name, knowing he knew but was kind enough to not assume. "Excellent," he responds. "we are excited for you to join us tonight. Please, follow me and I will take you to the chef's table for an incredible experience." He bows slightly and turns to take you to the kitchen area.
Spotlights showcase extravagant features in the dimly lit restaurant. No detail has been overlooked and it is apparent that the owner is proud of the establishment. Grand Hinoki Cypress tables are checkered throughout the room, covered in velvety tablecloths with contrasting table settings; a brass cast iron aquarium that hosts an eccentric array of marine life is the unmistakable focal point. You pass by several patrons that are immersed in conversation and glance the delectable meals spread before them and your excitement increases tenfold. Gavin's voice snaps you back to reality. "The aquarium was a gift to the owner, who is also Chef de Cuisine, from Empress Michiko during one of his visits to Japan. He attended a private piano performance by the beautiful Empress and was inspired by her performance. He made a request to serve the Empress a meal, to which the Empress obliged and later claimed he prepared 'her favorite meal in many years.' She was so impressed that she gifted him the aquarium with a note requesting another meal in the future." The admiration Galvin had for his superior was palpable during his narrative. Anticipation was growing for meeting this Chef, as was your hunger.
Gavin waved his hand over an electronic reader on the wall next to an opaque glass door that leads into the kitchen area. As you pass through you are immediately greeted by an array of smells that instantly cause your mouth to water. You see various cooking stations with their own employees dutifully and methodically creating meals that will no doubt be enjoyed. Each of the chefs are scurrying, plating, tossing, and mixing ingredients as you stare in admiration. A boisterous voice emits, breaking you out of your reverie. A stout man with black hair peppered with gray strands and a shockingly large mouth adorned a kept mustache, surrounded by pronounced laugh lines greets you. "Ah yes, welcome! I am the Chef de Cuisine for [upscale Japanese restaurant name here], Hiroshi Tanaka. Are you as excited as I am? Come now, to the best table in the house!" Chef Hiroshi's eyes glisten with excitement as he ushers you towards a uniquely shaped marble table with a place setting with a single chair. There is a small dish, a pair of chopsticks, a napkin, and a tall glass with a pitcher of ice water beside it awaiting you.
You settle down to your seat and Gavin stands across from you and pours you a fresh cup of ice water. "Our meals tonight are accompanied by complimenting beverages, some alcoholic and some not. Before you are served them, is there anything I can get for you in the mean time?" You decline the offer. He smiles, "great, I will let Chef take it from here." He bows and walks away.
"Mmm," Chef responds with a bow. "tonight, we will venture into a seven-course meal that I think you will find quite diverse in flavors that impact each of the five basic tastes. Let us get started." He bows once again and scurries off to begin.
While seated at the chef's table, you observe the Chef de Cuisine as he orders various sous chefs. One-by-one, ingredients, both raw and cooked, are presented to the chef as he begins the plating ritual. His motions are effortless as he creates the first beautiful dish that, though simplistic and minimal, could qualify as a work of art displayed at a gallery. The combination of spices, meats, vegetables, and sauces meld together in a display of artistic Japanese fare. He places the first dish in front of you.
You glance at the dish in confusion. There are tiny pieces of different foods arranged in a single file. Chef Hiroshi grins. "This is my signature Bite of Home. You will find a single edamame soybean, a small piece of tonkatsu, a thin slice of pickled daikon, [add one or two more things to this dish], all topped with a drizzle of my special miso-garlic-chili sauce. This is a fusion of many traditional meals that are from my home and when eaten together in one bite, you will understand why it is just a glimpse into the amazing world of Japanese cuisine." He chuckles to himself, "Lift the plate to your face and eat the contents in one lick." You raise an eyebrow at the instructions, but trust him even if you feel a little silly. He stares at you awaiting a response and you are surprised at how much flavor is packed into a single mouthful.
A small bowl was placed in front of you; it was unmistakably a bowl of tonkotsu ramen. The broth looked milky and creamy, speckled with a black garlic oil. A small portion of straight, thin noodles wallowed in the broth. The soup was adorned with thin slices of charsu pork, half of a marinated soft-boiled egg, pickled ginger, elephant ear mushrooms, and garnished with green onions and nori. The mix of scents pervaded your nose and your mouth watered with anticipation.
"The broth was cooked for no less than eighteen hours," Chef Hiroshi explained, pleased with his traditional ramen. "The noodles are fresh, as is the garlic oil which has my own twist with the addition of spice to kick it up a notch. I am particularly proud of the charsu pork. Please enjoy."
You lifted the last bite on your fork to your mouth and savored soft and chewy dessert. Although each plate seemed like a quarter of a serving, you were surprisingly full. You involuntarily sighed and Chef Hiroshi smiled in response.
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Bamboo Cutting Board
Chef Carving Knife
Bamboo Measuring Spoons