Original subtitles

Be delicious!

"Yakiniku Barbeque Negishi-en"

"Opens 5:30 PM"

Watching me again, Yoshito?

Smells good. I'm sooo hungry!

Meat! Meat! Meat!

Put your bag away first. And pray to your father!

Okay!

Quick, the rice!

The cabbage shave ice will melt!

Coming.

Here.

What do you do before eating?

Thanks for the food!

Okay, eat up.

Chew well,

and swallow when the flavor hits you.

Did it hit?

Yummy!

You mean delicious?

Same thing.

Chop this up for my rice.

Alright.

I'm going to open soon, customers are waiting.

There. Your own special rice topping.

Don't waste rice!

Pick it up.

Mr. Toyokawa gave us this rice from his newest crop of...

Real Koshihikari rice, right?

And even the original strain!

You tell me all the time!

Oh, Yoshi-boy.

More meat!

Seconds, huh?

FOOD LUCK

"Thank you for your patronage."

"We have had to close shop. Yasue Sato, Owner"

"18 Years Later"

"Demand of Rent Payment"

Hello?

You alive, Sato?

What is it?

I thought you might want to eat lunch with me.

If it's a job.

There he is! Hey!

Hello, I'm Takenaka.

I found a place that looks good on the Tabelog site.

Shinjo, who is this guy? He smells like alcohol...

Let's just follow him, Takenaka.

Here?

Or here!

Where are you going?

Here...?

"Fish Restaurant Jin"

This place might be nothing but looks.

Barely any reviews on Tabelog, and no rating!

What'll you have?

- Fried mackerel set. - Me too.

Huh?

But they're eating grilled fish.

We should stick to—

Three sets.

Got it.

Are you listening?

Now, now, you two.

Let's start with self-introductions!

Takenaka?

I'm Shizuka Takenaka. I'm a new editor at NEXT AGE.

New...?

She's new, but knows a lot of restaurants.

Well, I eat better than someone who goes to random places.

I'll bet!

Your turn, Sato.

Yoshito Sato... 28...

Sorry, what? You spoke too quietly.

He's a freelance writer.

Isn't that right?

Let's get to the point.

At NEXT AGE, we're starting a new food guide website.

Yes, Takenaka?

There are plenty of sites already.

What's the point?

That is the point!

There's too much info, it's so hard to choose!

This site will introduce truly good food

with truly honest writing.

I see.

Starting with...

This!

This is Real Yakiniku.

You'll conduct a secret search.

Huh! Incognito?

You won't know the real taste otherwise!

They might bring out the best stuff just for journalists.

So, do your best!

Hang on!...With him?

Just what is "real"—

You'll do it, right?

Pay up front.

Sure. How much?

Huh?

I'll pay tomorrow.

Don't ignore me!

Thanks for waiting.

Here it is!

Enjoy.

Thanks for the food.

Now he's proper?

Don't look so surprised. Let's eat!

Right.

Oh!

They've got soy sauce, cutlet sauce, and tartar sauce!

I'll use... cutlet sauce!

Soy sauce.

Thanks for the food.

You sure make things look delicious!

Stick with him, and you'll eat well for sure.

Hm?

Fish Restaurant Jin.

A little-known gem,

their fish is fresh from fishermen nationwide.

Try the fried mackerel set.

Sato, did you look this place up?

No.

You're a regular?

First time. The place just looked right.

Really?

This guy here has "Food Luck."

"Food Luck?" What does that mean?

You'll understand in time. He's got the luck.

This really is delicious!

Let's eat!

Meat sushi is fantastic!

It's so delicious!

Customers want the tastiest menu.

Fabulous!

Furuyama-Approved.

Heard of Tatsuya Furuyama?

I made a reservation after seeing this.

Shall we start with our first incognito visit?

"Boulangerie Nishida"

You're late, Sato!

What're you eating?

Bread.

I can see that!

Why are you eating when we're going to have yakiniku?!

"Yakiniku lki"

The sushi they showed on TV!

Perfect.

Thanks for the food.

Here you go!

Oh, thank you.

Thick-sliced beef tongue,

and the lean aged meat platter.

What're you doing?

Hurry up and—

He takes a piece...

and starts grilling.

That one's...

What about...

Looks tasty.

Isn't this one ready?

Guess not.

What a weirdo.

Alright—

I didn't know you were so particular about yakiniku.

Now.

Thanks for the food.

How is it?

Terrible preparation. The meat is crying.

What?

But how does it taste?

Bad.

Is there a problem?

I'm terribly sorry!

Sato, apologize right now.

It's okay, please be honest.

This tongue isn't fresh.

It's still frozen in places.

Perhaps that can't be helped.

It was defrosted poorly,

washing away the flavor.

Its only impact is thickness,

with no taste whatsoever!

Er...

Sorry, I couldn't help but overhear.

Tatsuya Furuyama!

Really?!

Don't bully poor Ryoko here. I'm her fan.

We weren't! Right, Sato?

This is a busy place, natural thawing just wasn't fast enough.

You have to accept that for the sake of turnover.

This isn't Kuroge Wagyu beef,

it's from the U.S.

I knew by smell.

Smell?

A meat connoisseur, I see. Let's have a serious chat.

Look closely.

It says, "We may use U.S. beef due to supply circumstances."

Can't afford to serve Kuroge to everyone.

Most beef tongue that people enjoy is imported.

Not everyone knows the flavor of quality Kuroge.

What about the grill?

It's disposable.

Easier for a busy restaurant,

but that's all.

Most of the meat is thinly-cut,

and sticks to the grill.

The meat is ruined.

Think of the labor cost!

Changing grills 3 times per table 3 times a night

would need someone to wash almost 100 grills.

Adding that extra staff member

would mean raising the prices.

Disposable is best for business.

Has to be win-win for both restaurant and customer.

If you don't like that, go some place fancy to be pampered.

Why such overly-sharp senses? You like complaining?

Look how popular this place is!

Fashionable foodies make a buzz online,

and wannabe food critics come swarming.

That's how restaurants make a name these days.

Get it?

It's alright, sir...

Pardon me, everyone!

Don't worry, Ryoko. I've approved this place.

And the service is excellent!

Fabulous.

Furuyama-Approved!

Let's eat!

Tongue for all, on me!

Huh? You're leaving?

Don't do that again.

Hm?

This sort of thing.

You argued with a celebrity and lost us an opportunity.

I just said the truth.

But he really fought back.

What he said wasn't wrong, either.

Anyway, how do you know so much about yakiniku?

You were so animated, like a totally different person!

I'm leaving this project.

Huh?

I can't do it.

What? What're you saying?

I'll return the fee.

That's not it! You can't just leave!

You're not answering?!

Hello?

Huh?

She collapsed...?

I understand.

Who collapsed?

My mom.

Yoshito...

You're really leaving?

You're going?

Please complete the admission procedure tomorrow.

Here's what you'll need.

She's been keeping the place up.

Welcome.

Hey.

Good evening.

What's wrong?

Sato's mother collapsed and was taken to the hospital.

Yasue did?

You know her?

When I worked for a weekly magazine,

we wrote about her restaurant.

Is that why you asked Sato to work on this project?

Bingo! You're so sharp, Takenaka!

Say, what time is it?

Just past 10 PM.

Almost forgot my date with that bar hostess. She'll be mad!

See ya!

"Furuyama Says... 'Negishi-en ls a Fake!'"

Negishi-en...

Stage 4 invasive liver cancer.

She was rushed in after collapsing from exhaustion.

Did she know... she had cancer?

Yes, she did.

It's her third hospitalization.

She's been fighting it for about ten years now.

Ten years...

"Yasue Sato"

Hard to believe she was working so hard in this condition.

Working?

You don't know?

Sorry.

The person who brought her in was someone she worked with.

I think he said his name was... Toyokawa?

Toyokawa?

I had a few drinks on your tab.

And here's yesterday's restaurant bill.

If you would.

You don't miss a thing, Takenaka.

So, how was this place?

Not a "real" yakiniku restaurant.

What's more, Sato picked a fight with Tatsuya Furuyama!

You bumped into him?

I worried we'd be found out!

Furuyama thought Sato was just a meat lover, though.

I see... Must be the workings of fate...

Got your next place yet?

Yup, I'm thinking of...

"Yakiniku Stamina-tei"

Seriously? On a weekday?

Oh well...

Sato?!

Did Shinjo call you about this?

Something like that.

Sorry for the trouble!

How is your mother?

Here we go...

Come on in!

Welcome!

You two, you'll be at table 5!

Three at table 9!

"Yakiniku Restaurants Never Sleep"

It's like a quaint old-fashioned place.

Oh, here it comes!

Superior beef tongue and skirt steak.

"Superior Beef Tongue"

"Superior Skirt Steak"

Enjoy.

They use gas grills.

Don't prominent places often use charcoal grills?

Yakiniku, chicken, and eel taste best grilled on charcoal.

Right!

The infrared rays of charcoal are four times stronger than gas.

Thus the cooked meat is tender with added fragrance.

So, this place is no good?

The heat from charcoal is uneven. Too hard for ordinary people.

Gas grills are easier, so the result is better on average.

It that so...

I see!

The restaurant shows it cares by ensuring everyone can enjoy their food!

Now.

I've never had meat with such a satisfying texture!

Did they score the meat, too?

Here's the mixed offal special.

"Mixed Offal Special"

Gleaming in the light...

A panorama of offal!

Everything is delicious.

This is "real" yakiniku, right?

Sure.

Glad you enjoyed everything so thoroughly.

On the house.

Thank you!

Smells heavenly!

Is this your rare oolong tea from the highest quality leaves?

Looked it up, huh? Yup, it's for regulars.

Actually, I'm here from...

A publisher?

We're making a website that only lists "real" yakiniku places.

We'd love to include you on our site.

Sorry, but we turn down offers like that.

Right, Yoshi-boy?

You know each other?

Thank you for helping my mother.

I didn't know at all...

She refused to stop working. That's why she collapsed.

But go pay her a visit before you come here!

Sato, you haven't visited her yet?

Sato.

Still hasn't grown up. What a pain!

So, what's this about "real" yakiniku restaurants?

He got something to do with it?

Yes, he's working as a writer.

Writing articles?

Yes.

For "real" yakiniku, no one could ever beat Negishi-en.

Negishi-en? The place Sato's mother owned?

Yeah.

It was that good?

A wonderful place.

If that hadn't happened, it never would have closed.

The magazine article?

"The markets are closed on weekends and holidays."

"So offal served Sunday and Monday isn't fresh."

"A restaurant that would do that is a fake!"

The guy who wrote that doesn't understand a thing!

There were fewer customers after that article.

But Negishi-en wouldn't have closed because of that.

They had a case of food poisoning.

Food poisoning?

Yasue is always careful,

so I still can't believe it.

Someone had to have set her up.

I told her to go to the police, but she insisted it was her fault.

Such a stubborn, strong-willed lady.

"Negishi-en closed"

"Food poisoning is caused" Detergent in the nukazuke pickles?

"By tableware contaminated with detergent." Detergent in the nukazuke pickles?

I'm Shizuka Takenaka. It's good to meet you.

I'm working with Yoshito.

You are? Thank you for your kindness.

This is from Yoshito.

Brings back memories!

He always saved his allowance

to give me flowers for my birthday every year.

And drew pictures of me, too.

He really loves you, doesn't he.

Yes. He's a very kind boy.

I'll change your lV.

Sorry.

I wanted to ask...

Yes?

Why did you close your shop?

That... It was my fault.

Huh?

It was my fault.

You weren't home, so I looked this place up.

Everything's so neat and tidy.

It could reopen anytime.

So, what is it?

Will you tell me about Negishi-en?

It's closed.

I know.

But I feel like it will help with this project.

Toyokawa said Negishi-en was a "real" yakiniku place.

Well, there's nothing here now.

Here's something!

The nukazuke pickling jar.

I'm opening it!

Hey...

"Mom & Me"

What's this food here?

Rib meat on shredded cabbage. I called it "cabbage shave ice."

And this is chopped nukazuke on my rice.

It looks like you loved it.

This jar is full of your mother's precious memories.

But isn't nukazuke an odd side dish to serve?

Usually yakiniku is served with kimchi, right?

Nukazuke erases the fat that lingers after the meat.

You enjoy the meat even more.

I see. So they work well together.

Your mother's cooking...

Sounds nice. I'd like to try it someday, too.

You can't.

That nukazuke is gone.

What's this?

It's a TV.

It's not ours.

"Mountain?"

"Yakiniku Mountain"

Here we are!

Why are we here?

It's rated over 4 stars! We've got to cover them.

And it might help in recreating your mother's nukazuke.

Welcome! Table for two!

Smell that sauce!

Hints of Kosui pear. And dried persimmon.

Aren't you just guessing?

This way, please.

Here's your table.

We're really here...

Think they're incognito journalists?

No, they're not.

Steal it!

Huh?

Er...

We're not...

Sorry. We'll go now.

You're not done.

Steal my meat secrets, too.

Skirt steak for Table 3!

They're competitors.

You'll just give your sauce to them?

It's fine.

They've been here twice a week the past two months.

Right?

Still...

By the way, you guessed right.

I'm impressed. You're the first person to guess that by smell.

This is for the lady.

And this is for you.

Grill for 3 seconds on each side.

Use sauce for stronger flavor.

Got it.

"Inner Shoulder"

- Thanks for the food. - Thanks for the food.

This flavor!

Amazing.

The sauce is delicious!

I could eat tons of this!

Is her sauce different?

Me too!

It tastes different!

Your sauce is richer!

That's right.

The sauce is different for each customer.

You're in a suit,

so you work at a company somewhere, right?

So you get scentless garlic that doesn't make you smell.

Mine has tons of garlic on it.

He changes it for each customer!

He's able to slice meat so finely, too.

On the house!

What a special day!

For you two, sirloin with egg dip.

"Sirloin" Here we go! Ready?

Looks tasty!

That's how to do it.

Enjoy.

Oh, wait!

This...

Is it yours?

It was at Negishi-en.

Are you...

I'm her son.

I see. Yasue's son.

You'd know your sauce.

So, this TV...

Yeah, it's mine.

This is from my turning point as a yakiniku restaurant owner.

Yasue took it when I was just starting out.

I didn't take yakiniku seriously.

I used wholesale meat,

and just added garlic to store-bought sauce.

Of course I didn't get any repeat customers.

Then a friend happened to take me to...

Negishi-en?

Exactly.

The sauce was so good!

And after visiting a few times,

I gave in to the temptation to "borrow" it.

She caught me, of course.

It was unforgivable, but I apologized on my hands and knees,

and fled the scene.

But the next day...

Hit it! C'mon, hit it!

What're you doing—

Ma'am?!

Be a pro, and make your own flavor from this.

It was a shock.

She took this as a guarantee in exchange.

She taught me what I told those guys.

Why the TV, though?

Not because she wanted it.

It was to tell me,

"Pay attention to your meat and your customers, not TV!"

I didn't use that high quality of meat.

But what do you do

to make that meat taste fantastic?

You treat it with care and say, "Be delicious!"

That's what Yasue taught me in trade for this TV.

Um...

There's another place I want to take you to.

Curry? We just ate.

It's a famous place.

And maybe it'll help.

Smells good!

Welcome!

The usual?

Yup!

You're not alone today?

Your mother is really cool, isn't she?

No hint about making nukazuke, though.

I never said I would.

At least the restaurant agreed to be on our website.

We finally got one!

I'll write the article.

Huh?

It's been a long time since I tasted Negishi-en's flavor.

Thanks for always coming in.

Thanks for the food.

Wow.

Right?

How come it's so good?

I like tasty food. I just want to eat good stuff.

We just do what we should

so that customers will want to come back again.

There are flavors you can't achieve if you don't work on them daily.

This is mine.

I see what you mean.

The more effort you put in, the better it tastes.

Come back again.

Alone.

"Masterly Marination at 'Yakiniku Mountain'"

Can I have one?

Sure.

Sato always brings them.

Better reserve the next place.

"Reservation Confirmed"

We'd like to include you on our site...

What would we gain from being on some unknown site?

You've never even eaten here.

Ridiculous...

I see.

Thank you for your time.

Hard to get highly-rated

I don't think ratings are everything.

That's true.

We have to search for "real" places by tasting them ourselves.

Right, Mountain does excellent sauce. He described it well.

"Notice of Shop Closure"

We had to close.

Nishida...

You don't need to apologize.

But...

Just remember.

Your words...

changed the lives of my family and I.

Welcome.

Answer your phone, for Takenaka's sake.

What happened to writing?

Takenaka said—

I don't deserve to write.

What happened?

Because of me, a shop had to close...

Nishida was a new bakery that could've taken off.

What I wrote became completely exaggerated,

Don't underestimate consumers!

Turning into rumors about ingredient origins.

"The origin of the raw materials seems fake." turning into rumors about ingredient origins.

It's hard to change an image once it's stuck.

Individually-owned bakeries don't make much, either.

It just couldn't hold its own against rumors, it's not your...

No!

It's my fault.

Just one article closes a shop and changes that family's life.

You're not like Furuyama, though.

Huh?

You just wrote the truth.

Furuyama writes ill-informed, sensational articles

that will catch readers' interest.

How do you know that?

His article about Negishi-en.

I was the editor.

The responsibility lies entirely with me as the editor.

I'm sorry.

So that's why you gave someone like me work.

I'm done.

Make amends by writing honestly.

That's why I'm still doing this job.

Your mother raised you to know true flavor!

There are honest words that only you can write.

Where's Shinjo?

On a business trip.

Sato, have you heard of Kawasaki-en?

It's a yakiniku place few people know about.

No one's written about it.

I'm not...

I know.

But I need you to come there with me.

Since I made the reservation under your name.

What?

Just come and eat!

"Yakiniku Kawasaki-en"

"No first-timers" They don't accept new customers.

It's really reserved?

Yoshito Sato, for 8 PM? Enter.

"No photo"

"Rule-breakers entry denied for life" "No talking on phone"

Drinks are over there.

Leave the meat to us. We only do salt seasoning.

Here you are.

First, pour this secret sauce on the cabbage,

and press it with the serving dish to lightly pickle it.

Press it firmly, but with care.

Believe it will taste good.

Miss!

That. Put it away.

Pretty strict.

Salted beef tongue.

"Superior Beef Tongue"

Your plate.

Here.

Now.

Right.

Wow! It goes well with the pickled cabbage.

Yeah... It's good.

Next up is skirt steak. I'll change the grill.

"Superior Skirt Steak" Oh, wow!

It looks so good.

Your cabbage.

Delicious!

It's amazing!

Ma'am...

Do you know Yasue Sato?

Dear!

This is Yasue Sato's son.

It's just like Mom's.

The flavor, and how you cut it.

Indeed.

Shigeru and I studied together.

And your mother watched how Shigeru worked.

My father...

Your eyes look just like his.

How is the cabbage so delicious?

We developed this pickling method together with Yasue.

The soft center and hard outside of the cabbage

are cut differently.

You go that far?

Yup!

Yasue said,

"You have to go the extra mile to make cabbage earn its worth."

She did?

Meat helps bring people together.

Just like Yasue helped bring you here today,

right?

I see. No article, then.

We used to accept offers.

But after what happened with Yasue, my husband stopped.

Stamina-tei, too.

Toyokawa said,

It's a lesson for those wannabe critics!

In revenge for Yasue.

But my husband might change his mind, seeing how you eat.

How he eats?

You know!

With meat, you can't just say "Yum!" the moment you eat it.

You have to chew thoroughly and swallow to know the meat's true flavor.

You seem to understand that instinctively.

"Chew well, and swallow when the flavor hits you."

That's what Mom always told me.

You heard what she said. How about we visit again?

They might accept our offer.

Find another writer.

I want you to write the article.

Nishida's bakery...

Negishi-en, too.

It's my fault they closed.

Why'd you appear in this? That's why no one's coming in!

I'm sorry, Yoshi-boy. Our customers will definitely come back.

They did. But then the restaurant was busier than ever.

I wanted Mom's attention.

So I did something unthinkable.

The food poisoning happened here.

Whatever the cause, it's my responsibility.

You're not hungry?

It's your favorite cabbage shaved ice.

With chopped nukazuke on your rice!

I don't want it.

Then Mom will eat by herself.

Shut up.

Shut up, shut up!

I hate nukazuke!

I wish we didn't have this stupid restaurant!

Yoshito!

Yoshito! You're not hurt, are you?

I destroyed everything she had.

Is that why you don't visit her?

I don't deserve to.

You're just running away.

She's been waiting for you, all this time.

You visited her?

I didn't ask you to.

I want you to see her!

You have to!

If you break something, you can rebuild it.

Leave me alone.

Don't run away again.

I brought this pickling rice bran with me when I married.

It's your treasure!

Her treasure...

Um...

Inside.

We'll talk after you've eaten.

Look.

Liver. Brings back memories, right?

Plump with fat.

Three cows' worth, too!

"Liver"

Thanks for the food.

I saw Shizuka at the hospital.

She tells your mother that you sent her.

Huh?

Dessert.

Thanks for treating me.

Of course. It's to thank you for going to visit Yasue.

I lost my mother before I was old enough to remember her.

So I don't have any memories of her smile or cooking.

See people when you can, or you'll regret it.

That's why I want Sato to go see her.

That's kind of you.

I'm just nosy.

I...

I'm probably just using Sato as an excuse to taste a mother's cooking.

Delicious!

Yeah?

That's why...

So, what did you want to talk about?

Remember my mom's nukazuke?

Of course! It was Negishi-en's specialty.

I want to make it.

Tell me anything you know. I want Mom to eat it.

A place called Miyako.

Go eat there.

And dress properly, too.

Yoshi-boy.

Come back when you succeed.

I'll give you some good rice.

I will.

Sato!

Are you hungry?

Are you...

inviting me on a date?

"Miyako Traditional Cuisine"

It's a different world.

I'm Sato.

Welcome. I'll begin serving you now.

I...

I know.

Thank you.

The pickles have turned out particularly good today.

Go ahead.

Thanks for the food!

Amazing!

Um, how do you know my mother?

Rice tastes best freshly steamed, and pickles when freshly chopped.

You mustn't miss that moment.

Yes, sir.

Such wonderful expressions.

This nukazuke tastes a lot like my mom's.

When Shigeru was still alive...

I visited Negishi-en and was so impressed by the nukazuke,

I got them to share a bit of the pickling bran.

It was a first-time customer's shameless request,

but Yasue obliged with a smile.

Few people have such a good character as her.

I haven't seen my mother in a while.

Or rather... I ran away from home.

Hearing that she's sick...

I have to do something.

But I don't have a clue what would bring her happiness.

Pickling bran is alive, you know.

If you don't talk to it every day, it'll get grumpy.

It's taught me a few things, too.

Maybe you should try asking it?

"You stupid egghead!"

"You need to grow up!"

That's what this eggplant has to say.

Sir.

Yes?

I have a request.

Will you share that bran with me?

Yes.

But I'm not sharing it, I'm returning it.

I've cultivated this pickling bran for 30 years since then,

but I've never been able to approach Yasue's nukazuke.

The only one who can receive a full score from Yasue

is her own son.

That's right, she always...

No...

No good.

It's good!

Your mother—

Not yet.

It's not quite right.

I'm sorry I'm not Yoshito.

Just hearing about him from you makes me happy.

Um...

It's okay. I'll wait.

Oh, right.

Can I ask you for a favor?

Hello?

Huh? Right now?

"Kawasaki-en"

Here's your skirt steak!

Um, I wanted to ask something.

Afterwards. I'm busy today!

Let's eat first.

Thanks for the food.

You look like you're enjoying it more than ever.

It's absolutely wonderful!

I finally get it.

The cabbage and meat

are cut to match each other perfectly.

It's all to make the customer smile.

That's comedy for you!

Hey there.

It's Furuyama.

Oh? If it isn't Mr. Meat Connoisseur!

They let you in, huh?

How's the lean meat joint I ordered?

Just ready to be eaten! Here you go!

Be seated.

It's best not to fuss with meat too much.

Mr. Meat Lover.

You know these two, right? The TV stars Miku and Buruma.

Furuyama, I wanna have offal!

Miku, today's Sunday.

The market's closed, and a real yakiniku place

would only serve offal fresh.

Then what's that?

A secret menu treat from my husband.

So tender!

How'd you like it?

The marinade balances out the fat perfectly.

Miku.

Offal on Sundays is stale and isn't worth eating.

But I'm a little peeved

you'd serve the secret menu to this newbie.

Since when do you play favorites?

We always have. You've been favored, too.

We don't serve joints of meat.

And...

When someone enjoys our meat as much as Sato,

we favor them.

Favor?

You're behind the times.

No aged meat, no joints of meat.

This might be Kuroge,

but without aging it's dry and tasteless!

Get with the times!

All my restaurants serve aged meat!

Their popularity proves it's the best!

Aged meat is magic!

I can hear it making money now.

"Clinkety-clink!"

You misunderstand what aged meat is.

What?

Furuyama. A word with you.

You seem to think aged meat is special,

but very little meat isn't aged.

Aren't you aggressive today.

Listen here.

True aging means bringing good meat to peak condition.

The chef works with

that meat's qualities and determines when it will taste best.

That is aging.

Kawasaki-en doesn't serve "aged meat."

Because a real yakiniku restaurant doesn't need to call its meat "aged!"

And that joint of meat you said was dry?

You killed the flavor yourself!

To begin with, a joint that size becomes juicy

when slowly heated to the core in the far infrared rays of charcoal.

She set the grill on low for you, but you turned it up!

Not all meat is improved by aging.

Sometimes amazing flavor can be brought out in only a day.

Aging meat isn't what makes it good.

What's important...

is the chef's wish for it to "Be delicious!"

Too long!

Can't you sum up?!

Whatever you say about effort, this is A5-grade Kuroge Wagyu.

From a female!

You're ruining the best meat

with the worst grilling!

Good meat should always taste good!

This place is falling behind.

You have to move on to aged meat

and lean beef!

Some things shouldn't change!

Some things have to change!

You two.

Thank you.

You can write about us, Sato.

What? Seriously?

Thank you!

Wait a second. I asked to, over and over.

You have no gratitude for the chef or the food. So my answer is no!

Hmph!

How disappointing, they accepted an amateur!

Well, plenty of other places want me to visit!

One second.

Pardon my bad manners...

Open up!

Wow.

That's offal from a perfectly ordinary steer.

You're always eating fancy meat. Perhaps you've lost your food luck?

Furuyama.

Many places want you to visit.

That's how much influence your words have.

Please realize that offal can be served on Sunday

with the right effort.

Our job...

is to convey that.

Come back again!

Thanks for today.

Sorry for making a scene.

Nonsense. Everything you said was true.

Sato, what did you want to ask her?

Do you know my mother's recipe for nukazuke?

Recipe?

You said it yourself, just now.

Huh?

I did?

Yup.

I bought vegetables!

Recreating a flavor is tough.

The answer's in you somewhere.

I'm sure you'll find it. I'll help out.

Thanks.

Your mother looks better and better every time I see her.

Your nukazuke will help her recover even more!

Yeah.

How can I help?

The eggplants...

"Keisei Hospital"

She can probably hear you, so please talk to her.

Yasue, your son came to see you.

Mom, can you hear me?

Wake up.

There's still so much I haven't told you.

After I broke the pickling jar, you stopped making nukazuke.

So I want to make nukazuke for you.

But...

It's not like yours at all.

So get better and eat with me.

And swallow when the flavor hits.

Right?

Swallow when the flavor hits you.

I'm sorry I broke your treasured jar!

You knew about the food poisoning!

Get mad at me!

I'm sorry.

I don't want you to die, Mom!

The nukazuke isn't even close...

I'm pathetic.

Not even one photo of her.

Sorry I'm late.

Here.

I was searching for this.

I'm truly sorry for everything.

Yasue's Negishi-en...

No.

Negishi-en never truly closed.

Prep work at Stamina-tei,

cutting method at Kawasaki-en,

sauce at Mountain,

and nukazuke at Miyako.

They all carried on Yasue's flavor.

Shinjo.

I finally understand why my mother kept working despite her poor health.

To convey truly delicious flavor as a chef.

That was her mission in life.

Mine is to convey the truth through honest words.

I'll keep writing.

Takenaka,

you better make this guy earn his pay!

Please listen to this.

It's from your mother.

I'll head home now.

Wait!

Yoshi-boy.

Happy 29th Birthday!

It's not your birthday yet, but I'll say it now while I can.

You're just like me, too shy to talk face to face.

Delicious!

I loved seeing your smile as you enjoyed your food.

Thank you for being born as my son.

Thinking of you was all I needed to fill me with happiness.

For next year, and the year after,

and all the years to come, Happy Birthday.

Hearing about the nukazuke made me happy, too.

But I've already received what I need.

A lifetime of your happy smiles as you eat.

So in return, I'll say a magic spell

so that everything you eat from now on will taste wonderful.

Now, be delicious!

Who put that there?

It's been pickling since she died.

No good.

Wash it.

Okay!

This...

This is it!

Now I see.

I always wanted it on rice, so she made the flavor stronger

by pickling for days, depending on the weather.

As a kid, I always thought her food was good

because of those magic words.

But it wasn't that simple!

Despite how busy she was,

she cut into her own sleep to put her full effort in for me.

Now I realize that...

Maybe she came back to life, just for a little bit.

To guide you to that nukazuke.

Sato, smile for her!

She's watching you now!

Welcome.

Is it ready?

Look at this!

A joint must be cooked slowly.

True aging means bringing good meat to peak condition.

Aging meat isn't what makes it good.

It's the chef's wish for it to "Be delicious!"

That's what matters.

He's just quoting you, word for word.

What a scary industry.

As long as what he says is true.

So this is what you drew.

Yup. Cabbage shaved ice and nukazuke on rice.

It won't be as good as hers, though.

Thanks for the food!

It looks so good!

Alright...

Here we go.

Delicious!

Delicious!

Delicious!

This is "real" yakiniku.

Female Kuroge Wagyu is praised

as the pinnacle of Japanese beef.

With a low melting point,

the fat rubs off at just a simple touch.

This low melting point is what makes female beef seem sweet and tender.

It's aromatic, and instantly melts in your mouth.

An indescribable flavor lingers on your tongue.

However, the majority of domestic beef used for food in Japan

comes from steer.

In sum, most yakiniku restaurants and places that serve beef

use meat from steer.

But, chefs who approach meat earnestly

can hear its voice.

They can hear it telling them the best way to serve it.

By listening to that voice

and giving the meat the best treatment,

ordinary beef can become heavenly.

Some favor only rare female Kuroge Wagyu,

building their own supply routes.

They work to let the flavor stand on its own,

serving the meat with as little treatment as possible.

With steer, chefs create sauces that match its qualities,

working to bring out its flavor.

They tenderize its texture by scoring the meat.

They marinate offal so that it can even be served

when the market is closed.

Or they choose to leave

No matter what work they do,

they put love into it, thinking "Be delicious!"

This site will introduce yakiniku restaurants run by such chefs.

Masterful techniques by chefs

who have dedicated their lives to meat.

That's what you'll find here.

"The End"