Moments before the closing gong sounded, Bai Xiaobai finally finished his knife work.

Shigemitsu Nara led the jury and began to evaluate the works at each venue.

In addition to Shigemitsu Nara, there were also three judges and one woman, all of whom wore kimonos.

The judging process has officially begun.

First of all, participants who have five balloons that have exploded will not be able to enter the judging stage.

On the field, only five competitors were left who could meet the standard.

In addition to Bai Xiaobai, Sakura, and Hattori Sota, there are also two Japanese benzene men, one fat and one thin.

Looking at the clothes, these two are also professional chefs, similar to the uncle in the Japanese drama 'Late Night Izakaya', both of them are wearing Japanese chef clothes, light blue chef clothes with square white aprons, and a white towel hanging around their necks.

Sakura is also wearing a lady's chef uniform today.

In the audience, only Bai Xiaobai was wearing a down jacket, which looked a little unprofessional.

Shigemitsu Nara, led by four other judges, has already begun judging Hattori's work.

Sota Hattori's sashimi platter was actually made into a Fujiyama shape.

Although he was the opponent of the game, Bai Xiaobai took a serious look at it, and couldn't help but praise it in his heart.

Hattori Sota is really powerful.

In the middle of the shallow decorative plate, he was able to use white radish and Beijing onion to make the shape of Mt. Fuji.

I don't know how he made it in a short period of time, but the shape of Mt. Fuji has almost reached the point of being fake.

That's what he's capable of.

The summit of Mt. Fuji is decorated with white radish slices to show that it is covered with snow, and on the cone-shaped surface under the snow line, shiso leaves are densely laid diagonally, and then on top of the shiso leaves, the cooked sashimi is placed diagonally.

The white radish as white as snow, the green shiso leaves, and the perfectly cut sashimi are all in perfect harmony.

The whole sashimi platter has a simple structure and is elegant and chic.

Of course, Hattori Sota's sashimi cutting method has no flaws, and the knife work is neat.

His sashimi platter, in appearance, was almost impeccable, and was immediately unanimously recognized by the five judges.

After the five judges picked up the sashimi and tasted it, they all showed satisfied expressions.

The knife is neat, and the cut sashimi is also exceptionally good in taste.

After tasting the food, one of the judges asked Hattori Sota in Japanese, "Sota-kun, what kind of creativity has been incorporated into your sashimi multi-platter?"

Hattori Sotamichi "Mt. Fuji represents not only Lake Kawaguchi, but also Japan. Sashimi is a traditional delicacy in Japan, and I have combined the two to create this 'Mt. Fuji Sashimi Assortment', which is not only to highlight the style of Kawaguchiko overlooking Mt. Fuji, but also to show foreign tourists our Japanese food culture. ”

The judge couldn't help but give a thumbs up and praised in Japanese, "It's worthy of Sotai-kun of the Hattori family, your Mt. Fuji sashimi platter is so perfect, it's really amazing." ”

Shigemitsu Nara, who was on the side, also nodded in approval.

The crowd of onlookers outside had already climaxed, especially the Japanese boiled women and Japanese girls, who all screamed when they heard the judges praise Hattori Sota's platter.

It was as if the victory was being celebrated in advance.

Bai Xiaobai was almost expressionless.

In fact, Hattori Sota's 'Mount Fuji' idea is not particularly new, it can only be regarded as decent.

But the strength lies in the fact that the Fujiyama shape he made is indeed vivid, almost unmatched, and if ordinary people only use white radish, they will not be able to reach his production height.

This is the power to turn decay into magic.

Bai Xiaobai also admired him in his heart.

After a brief comment by the five judges, they moved on to the next seat.

Sakura makes a comprehensive platter of fresh flower sashimi.

The salmon fillets are surrounded by peony flowers, and the other sashimi are arranged symmetrically in turn, and the different seafood sashimi are staggered with ingredients such as perilla leaves, seaweed, lotus, and celery.

In fact, it is a little more special decoration, and it looks very pleasing to the eye, and the creativity is a bit lacking.

This is Bai Xiaobai's evaluation in his heart.

Really.

The five judges all had a relatively flat response, and after tasting the sashimi on their plates, they neither praised nor belittled it.

Next up is the sashimi platter made by the chef of one fat and one thin.

Similar to Sakura, the platter of these two is also beautiful, but the problem is still a lack of creativity.

Many of the shapes can be found exactly the same in Japanese benzene cuisine, and their knife skills are not as good as Hattori's Sota.

Overall, none of them made the judges feel refreshed.

Bai Xiaobai's work is the last to comment.

When the five judges walked to the No. 44 position, they couldn't help but be stunned after seeing Bai Xiaobai's work.

The only female judge directly said 'dead brother' (so amazing!)

No wonder she was surprised.

In terms of sashimi knife work, Bai Xiaobai is no worse than Hattori Sota.

Moreover, the platter made by Bai Xiaobai is very Chinese and Japanese, which can be described as full of creativity.

It turned out that the platter he made, in terms of carving and decoration, was neither Mt. Fuji spliced by Sota Hattori nor the flowers created by Sakura.

Instead, the theme is decorated with three kinds of food carvings: pine, bamboo, and plum.

You can imagine how difficult it is to carve pine, bamboo, and plum trees out of white radish in a short period of time.

In addition, Bai Xiaobai carved not an ordinary pine tree, but a welcoming pine.

Under the pine tree, a crane is also carved.

The carved bamboo is Banqiao bamboo, and there is a giant panda gnawing on the bamboo under the bamboo.

The plum blossom food carving is a cluster of plum blossoms, which is extraordinarily enchanting.

Of course, time is limited, and the three kinds of food carvings of Bai Xiaobai do not belong to the meticulous carving, but focus on freehand.

However, it is such a freehand food carving that highlights the ability of a chef to carve it.

Just like the art of painting, realism may be easier, but freehand must be integrated into the creative source of the painter to be successful.

Bai Xiaobai clearly belongs to the latter.

The expressions of the five Japanese judges were all amazingly consistent, and they were all dumbfounded, and they couldn't believe the work in front of them.

Shochikumei is still strong at the end of the cold year, and it is a symbol of festivity in Japan, so it is widely loved by the public, and many restaurants even offer three courses of shochikumei.

Cranes and giant pandas are also animals that the Japanese people like, the former thinks they have a long life, and the latter because they are cute.

It can be said that the platter made by Bai Xiaobai is completely the counterpart of the Japanese benzene judges.

Of course, he is not blindly pandering, he also has his own unique creativity, these food sculptures do not contain Chinese elements.

Shigemitsu Nara couldn't believe that the work in front of him was made by Bai Xiaobai, and he asked, "Is there any special creativity and significance to your platter?"

Bai Xiaobai had already eaten high-end Japanese biscuits in the morning, and he replied in fluent Japanese, "My work is called Suihan Sanyou - Seafood Sashimi Platter." ”