In Zane's original world, there was a globally recognized gourmet guide organization—restaurants rated by them would instantly become fully booked and gain immense prestige.
In the world of Food Wars, a similar organization exists:
WGO—the World Gourmet Organization.
Because the idea that "food is supreme" is deeply ingrained in society, WGO's importance, authority, and influence surpass even the Michelin Guide of Zane's previous world.
Currently, the highest rating WGO bestows upon restaurants is three stars, but ascending from zero to one star, one to two stars, and two to three stars is a challenge akin to crossing a vast chasm.
For many chefs, earning even one star in their lifetime is a crowning achievement.
Even Kojirō Shinomiya—the first Japanese chef to receive the prestigious "Pluspol" in France—operates SHINO'S, a two-star French restaurant. That alone illustrates just how rigorous WGO's three-star standard is.
On the other hand, if a well-established restaurant were to lose its WGO star, its reputation would likely plummet, sometimes even leading to closure.
Each year, WGO dispatches a group of inspectors known as "Executives"—elite food critics tasked with evaluating restaurants worldwide.
To ensure fairness and prevent favoritism, Executives typically conceal their identities, reviewing establishments anonymously. However, in some cases, they may reveal themselves and provide direct feedback.
Regardless of their approach, their evaluation criteria are merciless.
A restaurant is not judged solely on the presentation, taste, texture, and precision of its dishes.
Executives assess:
• Ingredient quality
• Profitability & ambiance
• Service standards & etiquette
• The restaurant's uniqueness, innovation, and creativity
• Pricing and overall value
Each criterion contributes to a comprehensive assessment, ensuring that a WGO-starred restaurant consistently delivers the highest caliber of cuisine and service.
This relentless pursuit of excellence is what makes WGO the most authoritative gourmet organization in the world.
An Executive's Visit
"No need for formalities. Let me taste what your restaurant has to offer first."
Anne's gaze fell upon the golden, glistening foie gras on the table.
In French, foie gras means "fat liver," and the classic sautéed preparation is called Foie Gras Sauté.
As a WGO First-Class Executive, Anne had tasted foie gras countless times throughout her career—yet something about this particular dish intrigued her.
Without hesitation, she sliced off a small portion and took a bite.
Golden.
Delicate.
Velvety smooth.
As expected, the foie gras melted on her tongue, its rich fats dissolving precisely at 35°C—the temperature at which goose liver's natural oils begin to liquefy.
However, the true test of foie gras lies in its preparation.
Because goose liver is naturally marbled with veins, any imperfections in cleaning would be immediately noticeable. The process requires a level of precision akin to preparing bird's nest soup, making it a dish that only the most skilled chefs can execute flawlessly.
This foie gras, however, went beyond flawless execution.
It had been elevated.
Sonoka had paired it with caramelized apples and black vinegar, creating an impeccable harmony of sweet, tangy, and umami flavors.
Anne closed her eyes briefly, savoring the experience before speaking.
"Not bad."
She placed her utensils down and began analyzing the dish in meticulous detail.
"You used a classic approach to foie gras preparation, but the key lies in your choice of complementary ingredients."
"First, the Fuji apple."
"Fuji apples contain 9-11% monosaccharides, making them sweeter and crisper than most varieties. Their natural sweetness balances the rich, buttery foie gras, enhancing its overall flavor."
"Next, the caramel and vinegar."
"You caramelized the sugar to a perfect amber hue before tossing in the apples, allowing them to soak up the deep, nutty aroma of the caramel."
"And the black vinegar—a blend of red wine vinegar, olive oil, honey, and black pepper—adds the necessary acidity to cut through the foie gras' fattiness, preventing it from becoming overwhelming."
"The result?" Anne concluded.
"A foie gras dish that is not just rich, but also complex, layered, and harmonious in every bite."
Sonoka, despite being a seasoned chef herself, couldn't help but be impressed.
This was the level of precision required to achieve a WGO two-star rating—and unfortunately, she had fallen short.
Her heart sank slightly at the realization.
A Visit to the Tavern
That night, thick fog swirled outside as the tavern opened for business.
Surprisingly, the first guest of the evening was none other than Sonoka.
The once-proud former Second Seat of Totsuki's Elite Ten silently took a seat, ordering two bottles of the strongest shochu.
Shochu—Japan's signature distilled liquor—is typically around 25-30% alcohol by volume.
Despite being reformulated by Zane, its fiery burn remained potent.
As Sonoka gulped it down, a searing heat spread through her body, while the strong aroma of alcohol lingered in her breath.
Zane, watching from the counter, immediately sensed that something was off.
For someone with Sonoka's reserved nature, visiting the tavern alone—and consuming shochu in large quantities—was unusual.
Yet, instead of interfering, he let her be.
He could tell she was drowning her frustrations in alcohol.
Omurice for the Soul
"Owner… do you have omurice?"
"Yeah."
"…Then I'll have one. Can you… add two extra eggs?"
"Sure. Please wait a moment."
At that moment, a simple housewife entered the tavern, ordering a hearty serving of omurice.
Sometimes, the simplest dishes bring the greatest comfort.
While omurice is often considered a basic home-cooked meal, a well-made version can evoke powerful emotions.
Zane retrieved his super-light non-stick pan, pouring in the beaten eggs. As the bottom layer set, he skillfully folded the egg inward, allowing the uncooked portions to flow out evenly.
With precise chopstick movements, he shaped the egg into a delicate, fluffy cocoon, enveloping the steaming rice beneath it.
Finally, he plated it, slicing a gentle cross into the surface.
At once, the molten golden egg flowed outward like a cascading waterfall, draping the rice in its silken embrace.
A rich aroma—eggs, ham, onions, and savory sauce—permeated the tavern, making even Sonoka's alcohol-numbed senses stir.
Her stomach growled.
Her pride fought against her desire.
But in the end, hunger won.
"…Could I… also have an omurice, please?"
Zane smiled.
"Coming right up."
As she took her first bite, the velvety egg, fragrant rice, and luscious curry sauce melded together in perfect harmony.
She closed her eyes, exhaling softly.
For the first time that day, the sting of rejection faded—replaced by the simple warmth of a home-cooked meal.
"This… is the most delicious omurice I've ever had in my life."
And for now, that was enough.