Shokugeki no Souma 3 – 10

Entering this shokugeki, I was a little dubious: I generally dig the concept of Kurokiba Ryo’s dual identity, but in execution, while cooking Okamoto Nobuhiko yells a lot in that very annoying Okamoto Nobuhiko way (though it has its uses). Meanwhile, this new baddie Kusunoki Rentaro, not only sounds a lot like angry Ryo, he also looks stupid with all his fussy accessories, and his haughty attitude is poised to wear faster than clothes during a foodgasm.

Still, by the time he’s completed his salmon confit flamme, I gotta hand it to Rentaro—the kid knows what he’s doing and he’s supremely confident in victory in a way every chef must be. While I came to love a good many of Food Wars many characters, this episode gets back to the show’s roots, and the thing that got be hooked early on before I knew anyone—the process of creating a dish.

Rentaro is a veritable culinary Radio Shack, employing many of the same innovative gadgets that Alice uses in her molecular gastronomy. And I can tell ya first hand it’s no gimmick—some of the moistest, most flavorful turkey I’ve ever tasted came from the sous-vide water bath method. Rentaro’s “elegant” use of heat (cooking the fish through steam convection) and cold (salmon ice cream from the cryomill) lends his dish a thermal interplay that knocks even Momo’s clothes off.

But while we were hearing all about Rentaro’s dish and how great it is, all we saw at the beginning of the battle was Ryo sauteeing rice and prepping bread dough. The final product is a total surprise: a french dish of Russian royal origin called coulibiac, and it looks every bit as succulent as the confit flamme.

I’m one of those people whose enjoyment of a food—any food, even highly processed—is only enhanced by learning more about it, particularly while eating it. So I can relate to the judges seeming to enjoy the dish even more once they unpack how it was prepared. Like Ryo’s cartoccio in the Autumn Elections, the brioche crust serves as a container for pure, intense umami that causes a brain jolt (and the loss of Megumi’s clothes, sneaking a bite from a portion Alice stole).

So, who’s the winner, eh? Rentaro and his elite colleagues believe the tie will be broken by his dish, because he was able to maintain moisture without drying out the fish. But it isn’t moisture that tips the scales, nor is it Rentaro’s dish that wins—it’s Ryo’s coulibiac.

How did he nab victory after Rentaro’s nearly-perfect dish? With imperfection. His umami was superior due to the use of an outside factor—spinach in the crepe, while his own original blend of spices (using a skill learned at the Indian restaurant where he interned) are unevenly distributed throughout that crepe, a non-homogenous tactic that enables the palates of all who taste it to sense the richness and flavor with greater acuity.

The use and distribution of spices was born out of the guy who ultimately won the Autumn Elections, Akira, as well as Ryo’s circumstance of ending up in the very kind of restaurant where he can bone up on a field he may have neglected in the past.

Then you have Alice supporting him as always (these two should really just get married at this point), and it all adds up to a Ryo who is not the chef who distinguished himself at the Autumn Elections: he’s better. And he gets a sweep and the first blow to the arrogant Central-picked elites.

Nice ep; its main demerit is that it checked in on Erina.

Why is that bad? Because it’s a reminder that, so far, Erina has had next to nothing to do but sit around the dorm. Granted, her movements are limited due to her runaway status, but that amplifies the Princess Toadstool(or Kuchiki Rukia)-esque quality of her arc thus far. But she’s just not the factor I’d hoped her to be so far.

Here’s hoping the series can get her more involved before this Third Plate is finished.