"It's really worthy of Taketa Ishibashi who has the title of sushi master!"

"This ingredient!"

"Even those restaurants in Tokyo that are ranked two or three stars by WGO may not be able to produce ingredients of this quality!"

In the venue.

The eyes of many cooks were firmly fixed on Taketa Ishibashi's movements.

In just now.

Taketa Ishibashi has already actively selected which bluefin tuna to pick, and the next step is to prepare the tuna sushi and other ingredients.

After taking out the bluefin tuna.

The rice used in Ishibashi Taketa's sushi is also a premium pearl rice purchased with a lot of money.

This pearl rice.

It is the rice used in the traditional sushi of neon sushi.

Steamed over high heat.

Soon.

The aroma of rice permeated the entire venue.

"It's definitely more than pearl rice."

"If it were just ordinary pearl rice, it would never have been able to have such a strong aroma...... "Many chefs muttered after smelling the aroma.

Steamed with pearl rice.

Taketa Ishibashi clasped his hands together in front of the pearl rice as if in prayer before he began his next cooking move......

"Didn't get cold?"

"I didn't even use sushi vinegar to flavor ......" Taketa Ishibashi made a move, and the gourmets in the venue couldn't help but widen their eyes.

Sushi cuisine.

After the rice is cooked.

It is also necessary to add an appropriate amount of sushi vinegar, sugar, salt, etc. to taste, and wait for it to cool down before using it to make sushi.

And now.

Taketa Ishibashi directly skipped these steps.

As a sushi expert, it is naturally impossible for Taketa Ishibashi to make such a low-level mistake, which can only be said that Taketa Ishibashi used some new method in this sushi cooking.

Recall.

Just after that special smell of rice.

These chefs and gourmets have strengthened their judgment.

"No wonder ......"

"It's no wonder that Lord Nagikiri Senzaemon, Miss Erina, and the top decision-maker of the WGO, the first-class executive, appear here......"

"It seems!"

"Lord Nagi Senzaemon, they're all here for Taketa Ishibashi's cooking!"

This time, the halberd, the two cooks who came out of the battle.

Taketa Ishibashi and General Secretary Kanda.

The chefs and gourmets present only knew the name of Taketa Ishibashi, and of course subconsciously thought that they were here because of Taketa Ishibashi.

In the beginning.

There was still a trace of doubt in their hearts.

Although Taketa Ishibashi is a well-known chef in Tokyo, it is impossible to attract so many big names with his cooking standards.

At the very beginning.

They still have some attention, focusing on Soji Kanda, who has been slow to move.

However.

After Taketa Ishibashi came up with a reformed sushi dish.

Right now.

They completely dispelled the idea they had just had, and then couldn't help but laugh secretly for what they had just thought......

That's right, too.

If Soji Kanda is a chef who can attract Nagiriri, Senzaemon and others.

So.

How could they have never heard of the name of Kanda Soji.

In front of the cooking station.

Taketa Ishibashi takes out the seaweed that has been treated in advance.

Next.

Buta Ishibashi wraps the steamed pearl rice in seaweed, then kneades the sushi into an oval shape, and solemnly attaches the gills of the bluefin tuna that he had previously split to the sushi.

Sprinkle with a layer of sushi salt.

On the sushi side.

Taketa Ishibashi also prepared a small plate of special sushi soy sauce, wasabi, and vinegar ginger.

So.

Taketa Ishibashi's halberd cooking this time, bluefin tuna sushi is finally officially completed.

When the cooking is done.

The corners of Taketa Ishibashi's mouth couldn't help but rise slightly.

This time the halberd.

And after the appearance of Nagi Senzaemon and others.

Taketa Ishibashi felt an invisible and inexplicable pressure.

In the face of this pressure.

Instead of being crushed by the pressure, Taketa Ishibashi became more motivated and showed an unprecedented state.

Bluefin tuna sushi this time.

Taketa Ishibashi can be said to be the best dish he has ever made.

……

"Ladies and gentlemen!"

"Please try my bluefin tuna sushi!" Taketa Ishibashi put his respect in front of Nagi Kiri Senzaemon and the others, and his voice filled himself.

Taketa Ishibashi believes that his dish will be able to conquer the judges in front of him.

To know.

This is the most proud work I have ever made.

However.

Next second!

Taketa Ishibashi's smile disappeared in an instant.

Five reviewers.

Except for Mito Eize and Ann.

The three of them didn't even move, or rather, they didn't even bother to look at their own cooking.

And.

Except for Mito Eiseze.

Ann only took a sip, then stopped, as if dealing with the work of a judge, and let go of the thick red book in her hand.

"How so?"

"This is the perfect dish I've ever made......

"How is this the case!"

Taketa Ishibashi couldn't wait to ask Erina Nagikiri and the others what was wrong with their cooking, and even let them bother to take a look.

Merely.

Taketa Ishibashi didn't dare!

Five reviewers.

Except for Mito Eise, who made up the numbers, the other four people have the ability to control the life and death of Ajinoken at Ishibashi Taketa Cuisine Restaurant with one word.

"Taketa Ishibashi!"

"The chef of the WGO one-star restaurant Ajinoken......"

"Originally."

"According to Lantabi's evaluation, your Weizhixuan is only barely up to the evaluation of our WGO one-star restaurant......" An said lightly.

"On this year's list!"

"Your cooking restaurant, Wei Zhixuan, was originally on our WGO revisit list."

"That's it."

"For the sake of you bringing out this dish today."

"The expedition passed ahead of schedule!"

"This bluefin tuna sushi has already met our WGO evaluation ......of two-star cuisine," Ann finished speaking, and closed her red book again.

After hearing Ann's words.

The expression on Taketa Ishibashi's face was constantly changing violently like a fan-shaped diagram.

Anger, horror, joy......

Angry is.

Nagi Kiri Senzaemon and others disdain to taste their own cuisine at all.

Frightened.

I was on the WGO's re-inspection list, knowing that once it was on the list, it meant that the WGO did not think that the restaurant had the corresponding qualifications.

Revisited.

WGO executives will have higher demands on restaurants than normal.

Ten restaurants.

Sometimes even one family fails to pass the second assessment.

The joy is.

I actually passed the assessment ahead of schedule.

And An, who is a first-class executive officer of WGO, even admitted that his cooking met the evaluation of WGO's two-star cuisine.

This evaluation.

Enough to make its own Ajinoken restaurant to become the best restaurant in Tokyo, all neon, and even one star in the world.

Sure enough.

In the venue.

After the exit of Ann's evaluation.

Many gourmets have the idea of going to Taketa Ishibashi's restaurant.

This is a WGO-approved two-star dish!

What's more.

Taketa Ishibashi's Ajinoken is still only a one-star restaurant, and the difficulty of making a reservation is naturally not as difficult as those two-star restaurants that have been evaluated by WGO.