Late at night, as the clock struck twelve, the tavern closed its doors for the night.
Anne, the WGO executive, had finally decided to leave after settling her bill. Sonoka, on the other hand, continued drinking, perhaps feeling the weight of Anne's high praise for Zane's classic tofu dish, which had clearly left a lasting impact.
"Sonoka, you're delicate, but you hold your liquor quite well," Zane remarked, surprised by her tolerance.
"Yeah, back when I was at Totsuki, I used to sneak drinks with Taki Tsunozaki!" Sonoka replied, her beautiful eyes slightly misty, a haze of alcohol clearly clouding her thoughts.
Though her words were a little slurred, she was clearly overwhelmed by the effects of the drink.
Zane recalled Taki Tsunozaki—an under-the-radar figure at Totsuki, a year older than Sonoka. She had graduated as the second of the Ten and, like Sonoka, had ventured into the culinary world. In just two years, she had opened "Taki Amarillo," a Western restaurant that had quickly garnered attention. Both she and Sonoka, with their outstanding talents, were considered "monsters" in the culinary world, capable of competing with Michelin-starred chefs.
Sonoka's eyes glazed over as she gazed deeply at Zane, a look of envy in her dazed expression.
"Chef, I never expected your cooking to conquer Anne," she said softly. "She's a first-class executive, and there are very few chefs whose cooking can truly satisfy her."
"I, for instance, am one of the best in French cuisine in Japan," she continued, taking another sip of her drink before finishing it off in one go. "And yet, even I can't satisfy her."
Sighing, Sonoka drank once more before her eyelids began to flutter. Zane, seeing that she was becoming more and more intoxicated, gently reminded her, "Sonoka, the tavern is closed now. You need to head back…"
Before he could finish, Sonoka slowly raised her drunken eyes and smiled faintly. Then, with a soft "thud," her head dropped onto the table.
…
The night grew darker, and the dim light in the tavern flickered.
Though Zane hadn't expected Sonoka to get this drunk, he wasn't about to leave her there. Shunkatei, her place of residence, was just next door, so he decided to carry her back himself.
Lifting her gently in his arms, Zane paused for a moment. In the dim light, Sonoka's pretty face and flushed cheeks looked even more delicate. Her drunken state gave her an almost inexplicable charm, causing Zane to momentarily stop and appreciate the moment.
"Sonoka, it's getting late. I'll take you back to Shunkatei, alright?"
"Mmm… Thank you, Chef," she murmured softly, her eyes fluttering open just enough to show a faint, dazed smile before she slipped back into unconsciousness in his arms.
With no other choice, Zane carried her back to Shunkatei, feeling a deep sense of helplessness.
…
As Zane returned to the tavern, he suddenly heard a system notification.
[Ding dong!]
[Successfully checked in.]
[Ding dong!]
[Congratulations, Host, on obtaining 10 puffer fish and a -60°C blast chiller.]
[Ding dong!]
[Congratulations, Host, for achieving a guest flow of over 80 people in the tavern within 24 hours. You have successfully unlocked the recipes for Buddha Jumps Over the Wall, Squirrel Mandarinfish, and the Lacerating Knife Skill!]
Zane paused for a moment. The rewards for completing the task and checking in were incredibly generous.
First, there were 10 puffer fish, a highly toxic ingredient. Puffer fish, known for containing tetrodotoxin—a neurotoxin that is thousands of times more lethal than cyanide—was a challenge for any chef to handle. In Japan, chefs must obtain a special license to prepare puffer fish, passing both written and practical exams.
The saying goes:
"Not tasting puffer fish, one doesn't know the taste of fish;
Tasting puffer fish, all other fish have no taste."
Though highly poisonous, puffer fish is considered a delicacy when prepared properly. The flesh is tender and succulent, making it one of the most sought-after dishes worldwide.
Next, Zane had also received a -60°C blast chiller—a highly useful piece of equipment for maintaining the freshness of high-end ingredients like tuna, salmon, and puffer fish. This chiller could rapidly freeze fish to extremely low temperatures, preserving both its texture and color while preventing any deterioration. It would save Zane a great deal of trouble when it came to handling delicate ingredients.
Then, there were the recipes for Buddha Jumps Over the Wall and Squirrel Mandarinfish, two traditional Chinese dishes that would elevate Zane's culinary repertoire.
Buddha Jumps Over the Wall was a legendary dish, known for its rich and complex flavors. Made with a variety of premium seafood and meats, this stewed dish was hailed as the "Number One Soup." Its preparation was a time-consuming process that resulted in a tender, flavorful dish that earned a reputation as one of the finest in Chinese cuisine.
Squirrel Mandarinfish, originating from Suzhou cuisine, was another delicacy with a fascinating history. Legend has it that Emperor Qianlong once visited the Songhe Building in Jiangnan and, after seeing mandarin fish in the lake, ordered them to be served. The chef, worried about offending the sacred fish, cleverly deboned the fish and shaped it into a squirrel-like form. The dish became famous after the emperor tasted it and heard the fish making sounds similar to a squirrel's call. Since then, it became a beloved dish known worldwide.
With these new recipes, Zane was about to take his culinary skills to new heights.