Grand Maison Tokyo (2019)

1 - Red Shrimp Étouffée

Maverick French chef Natsuki Obana had it all: a brilliant career and a Michelin two-star restaurant in Paris. But hubris proved his downfall and he lost everything. Now, with the help of fellow chef Rinko Hayami, hes making a comeback with his sights set even higher: a three-star restaurant, the pinnacle of the culinary world!

2 - Eggplant Presse

With preparations for the Grand Maison Tokyos opening well underway, chef Rinko and maître d Kyono try to secure a loan for the 50 million yen needed to open the restaurant, but they are turned down again and again. Then sous-chef Obana steps in and decides to go straight to the banks loan officer and offer to cook him a dish that will change his mind.

3 - Venison Roti and Consommé

Rinko and Obana are struggling to come up with the Grand Maison Tokyos signature meat dish. They decide to enter a gibier (wild game) cooking competition, only to discover that rival restaurant gaku has cornered the market in high-quality venison.

5 - Assy-Parmantier

Food magazine editor Linda publishes an article about the Grand Maison Tokyo that inadvertently dredges up the scandal of three years ago and sets off a flood of cancellations on the day of the restaurants grand opening. In an attempt to salvage the situation and put the unused ingredients to good use, Obana proposes setting up a stall at a local food festival.

7 - Galette Champignon

As the announcement of the worlds Top 50 Restaurants approaches, Aizawas wife appears and promises to return to Paris with their daughter provided the Grand Maison Tokyo receives a Top 10 ranking. As the announcement approaches, Aizawa is on pins and needles. Will the restaurant do well enough for his family to be reunited?

9 - Poached Albacore

Kanna, one of the waitstaff, announces her intention to quit. Then, looking over her resume, Obana notices something strange. Before Kanna leaves, he gives her one final task: to organize a winetasting for the restaurant staff. But during the tasting, Moe, the pastry chef, suddenly falls ill and has to be taken to hospital.

11 - Finale

The staff at the Grand Maison Tokyo is hard at work perfecting its new menu to impress the Michelin judges. But Rinko is worried about Obanas new dish, which features tuna, a taboo ingredient in French cuisine. After a heated argument, Obana quits. Can the restaurant earn three Michelin stars without its brilliant sous-chef? Dont miss the thrilling season finale!