At exactly 7 PM the next evening, Zane lit the red lantern outside the tavern.
The warm glow of the sign illuminated the street, casting a welcoming light that made the place feel like a quiet harbor beneath the night sky.
As soon as the wooden door swung open, a rich medley of aromas—sake, grilled skewers, fresh seafood, and more—filled the air. The scent alone seemed to transport guests into a world of comfort, far removed from the hustle and bustle of daily life.
The tavern's patrons came from all walks of life: young and old, office workers, business owners, teachers, scholars, artists, and aspiring musicians. Despite their differences, within this cozy setting, they set aside worldly distractions and shared their stories over food and drink.
After all, most people are like tiny drops in the ocean, humble and unable to fight against the vastness of the world. But at night, here in the tavern, they could find a moment of solace.
A Toast to the Seventh Seat
"Come on, let's toast! Even if it's just with tea!"
Yūki Yoshino raised her teacup high, grinning as she called out, "Congratulations to our dorm's Isshiki Satoshi-senpai for being promoted to the seventh seat of the Elite Ten!"
Laughter rippled through the tavern as everyone clinked their cups together. Yūki eagerly took a sip of the fragrant tea and her eyes lit up.
"Wow! I didn't expect the floral tea here to be this sweet and delicate!"
Sakaki Ryoko, who had also taken a sip, nodded thoughtfully. "To brew tea this well, you need not just high-quality leaves, but also precise control over water temperature and steeping time."
Meanwhile, across the table, Zenji Marui sighed in exasperation. "I still don't get it… why did we have to hold this celebration in my room?"
The Unique Polaris Dormitory
Polaris Dormitory was the only student lodging within Totsuki Academy. Yet, despite its availability, the number of residents was incredibly small—barely enough to count on two hands.
The reason? The dormitory's current manager, Fumio Daimidō, had a strict and unique entrance test. Even Megumi Tadokoro, who was now a resident, had spent three months struggling to pass it.
Though she wasn't the most talented student, her perseverance spoke volumes about how difficult it was to secure a spot in Polaris.
Among the rooms in the dorm, Zenji Marui's Room 205 was the most spacious and the cleanest—thanks to his meticulous nature. Because of this, whenever the dorm's students wanted to hold a gathering, his room inevitably became the designated party space… much to his dismay.
A Change in Plans
"This is so frustrating," Satoshi sighed, rubbing his temples. "Chef Sonoka's Shunkatei restaurant closes at six! Who even does that?"
He had hoped to celebrate at Shunkatei, a high-end restaurant run by a talented chef he'd met during Totsuki's training camp last year. Unfortunately, their plans were thwarted when they arrived only to find the restaurant already closed.
But luck was on their side—right next door stood a warm, inviting tavern.
Little did they know, this seemingly small decision would set the wheels of fate in motion.
A Special Toast
"Megumi, let's toast too!" Yūki suddenly called out, flashing a mischievous grin.
"Congrats on making it to high school—though barely!"
Megumi stiffened, forcing an awkward smile. "Yūki… are you congratulating me or teasing me?"
Totsuki Academy's entrance exams for the high school division were notoriously difficult, but unlike the rigorous cooking assessments in the senior division, the middle school section focused on theoretical subjects: cooking principles, nutrition, public health, ingredient cultivation, and even business management.
With a solid grasp of the basics, Megumi should have passed with ease.
But the moment she stepped into the exam room, her nerves took over. Her mind blanked, her hands trembled, and the once-simple questions turned into an indecipherable mess.
In the end, she had barely scraped by—ranking dead last.
A Masterclass in Tempura
Meanwhile, in the kitchen, Zane was preparing tempura.
The dish sounded fancy, but at its core, it was simply vegetables and seafood coated in batter and fried to perfection.
He selected seasonal ingredients—dried persimmons, bananas, conger eel, squid, and oysters. Then, he mixed a batter using a precise ratio: 15% egg, 35% flour, and 50% water, ensuring a light and crispy texture.
Mastering tempura required delicate heat control. If the oil was too low, the batter would slide off. Too high, and the ingredients would burn. Timing was everything.
Finally, he didn't waste any leftovers. The remaining batter-coated bits were dipped in egg wash, coated in breadcrumbs, and fried until golden brown—a crowd favorite.
With practiced ease, Zane plated the tempura and brought it to the table.
"Here's your tempura," he said. "The rest of the dishes will be ready soon."
As he set the plate down, the dorm students eagerly leaned in, their mouths already watering.
And with that, their celebration truly began.