Iron Chef – Season 5, Episode 26 – Clam – Full Episode

Called the “Rokusaburo Michiba of the Atami region in Japan,” Challenger Kunio Santo battles it out with Iron Chef Sakai in the battle of clam.

“Iron Chef” is an innovative cooking competition from Japan combining the excitement of a one-on-one sports competition with gourmet cooking.

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[MUSIC PLAYING] KENJI FUKUI THROUGH INTERPRETER: Nearly a decade ago, a man’s fantasy became reality in a form never seen before, Kitchen Stadium, a giant cooking arena. The motivation for spending his fortune to create Kitchen Stadium was to encounter new original cuisines which could be called true artistic creations. Allez cuisine! [SUSPENSEFUL MUSIC]

KENJI FUKUI THROUGH INTERPRETER: To realize his dream, he started choosing the top chefs of various styles of cooking. And he named his men the Iron Chefs, the invincible men of culinary skills. Iron Chef Japanese is Rokusaburo Michiba. Iron Chef French is Hiroyuki Sakai. Iron Chef Chinese is Chen Kenichi.

And Masahiko Kobe is Iron Chef Italian. [SUSPENSEFUL MUSIC] Kitchen Stadium is the arena where iron chefs await the challenges of master chefs from all over the world. Both the Iron Chef and challenger have one hour to tackle the theme ingredient of the day using all their senses, skills, creativity

There to prepare artistic dishes never tasted before. And if ever a challenger wins over the iron chef, he or she will gain the people’s ovation and fame forever. Every battle, reputations are on the line in Kitchen Stadium, where master chefs pit their artistic creations against each other. What inspiration will today’s challenger bring?

And how will the iron chef fight back? The heat will be on. [MUSIC PLAYING] TAKESHI KAGA THROUGH INTERPRETER: If memory serves me right, in the past, many Japanese artists and novelists used to flock to an area called Atami. Indeed, this hot spring town has been used as stages and motifs

From many novels and art pieces. Among the artists, perhaps the biggest name who fell in love with this town is Yokoyama Taikan, one of the greatest modern Japanese painters of our time. In Atami, there is a famous ryokan that is named after the great master painter, or rather, named by him.

Located on a hilltop in Atami with a magnificent ocean view, the very best lodgings in the area, Taikanso. We have invited a challenger from this exquisite inn, head chef of Taikanso in Atami, Kunio Santo. Many of his relatives were chefs, so it was natural for him to follow in the family tradition

And start apprenticeship at age 15. And after working at various restaurants in Osaka for 10 years, he joined the kitchen of Taikanso at age 25. Hailed not only locally as the best, but nationally renowned and highly respected as well. Taikan himself visited frequently when it was the personal villa of the owner’s father.

And when the family decided to turn it into a ryokan hotel, Taikan gave it his name, thus Taikanso. The room he used to stay was named Taikan suite. In 1948, Taikan met with novelist Jun’ichiro Tanizaki in this suite, which made this place significant in the history of modern Japanese literature as well.

It was just around this time Santo had just turned 32, and he was promoted to head chef of this great lodge. What I first came here, they didn’t take me seriously. They were betting how soon I’d quit. That kind of fired me up, you know? I told myself, I’m gonna s–

Stick around for at least three years, I said. TAKESHI KAGA THROUGH INTERPRETER: Determined to surpass his seniors’ and critics’ expectations, he worked tirelessly to acquire new skills. He studied the disciplines and formal rituals of Japanese tea and flower arrangement to add depth to his dishes. Santo’s dishes resemble Taikan’s artwork,

A display of unquestionable skill and perfection. The disciplines of tea ceremony and the artistry of flower arrangement are combined in his culinary creations. Making dishes that are remembered forever is what separates top pros from others. [MUSIC PLAYING] TAKESHI KAGA THROUGH INTERPRETER: Queen Beatrix and Prince Alexander of the Netherlands

Were extremely impressed and highly satisfied with Santo’s dishes. Award-winning novelist Shizuka Ijuin and other celebrities came all the way to Atami just for the food. [SUSPENSEFUL MUSIC] So now, Santo, show us this impressive and exquisite world of yours and make our mouths water at your articulations. I promise to do my best.

[SUSPENSEFUL MUSIC] KENJI FUKUI THROUGH INTERPRETER: The head chef of the top hotel in Atami today is challenger. And our guest, I’m sure, who stayed at many exclusive Japanese inns. Actress Hisako Manda, thanks for joining us today. It’s a pleasure to be here.

Manda-san, have you ever had a chance to stay at Taikanso? No, not yet. But I’m very familiar with the place. It’s a– Well, we’ll have the man who heads the kitchen there. You’ll have a chance to enjoy his cooking today. Thank you. All right.

And our commentator, Dr. Yukio Hattori. Doc. Always a pleasure. OK, let’s bring on Chairman Kaga. [SUSPENSEFUL MUSIC] KENJI FUKUI THROUGH INTERPRETER: From the famous hot springs resort in eastern Japan comes Santo. This calm, cool, collected chef will show us what it takes to be the head chef

Of a top hotel for 25 years. Hello, nice to meet you, sir. [LAUGHTER] Well, huh. No, I don’t think so. But that’s not a bad thing. I feel honored. [MUSIC PLAYING] KENJI FUKUI THROUGH INTERPRETER: Making their ascent into Kitchen Stadium, the nation’s culinary leaders, your iron chefs.

Iron Chef Chinese Chen Kenichi, Iron Chef French Hiroyuki Sakai, and Iron Chef Japanese Rokusaburo Michiba. Here they stand, the invincible men of culinary skills. Yes. Sakai-san, please. KENJI FUKUI THROUGH INTERPRETER: All right, surprise. Sakai selected by Santo. A cross cuisine battle it’ll be with Iron Chef French Hiroyuki

Sakai, one of the first chefs in Japan to fuse Japanese techniques with French recipes, and his artistic presentations have earned him the moniker the de la Croix of French cuisine, challenged today by an expert in formal Japanese dining. [SPEAKING JAPANESE] [SUSPENSEFUL MUSIC] [SPEAKING JAPANESE] [CLASSICAL MUSIC] NARRATOR: Clams.

If memory serves me right, the great chefs of Kyoto say that clams are a “broth from the sea.” This refers to the tasty and rich natural juices that lay within the clam, and chefs should never dare waste it, not even a drop. The succulent broth need not be conjured for it is already

Encapsulated within the clamshell when retrieved from the great oceans. So when you are enjoying clams, give thanks to the blessings from the mother ocean and the “broth from the sea.” [SUSPENSEFUL MUSIC] KENJI FUKUI THROUGH INTERPRETER: Two chefs who offer more than just food but also dishes as works o,

Art, the de la Croix of French cuisine, Iron Chef Sakai, and Challenger Santo, who creates artistic Japanese dishes. A clam fest to come, and let’s get it on. KENJI FUKUI THROUGH INTERPRETER: Bang a gong, we are on. The clam battle beginning with the challenger today,

A real player in the field of hot springs, resorts in Eastern Japan, Challenger Santo. And now up at the stand opposite the iron chef and dock– YUKIO HATTORI THROUGH INTERPRETER: Yeah. KENJI FUKUI THROUGH INTERPRETER: –these clams. How about it? Is this a theme friendly to French cuisine? YUKIO HATTORI THROUGH INTERPRETER:

Well, in France, they sometimes eat the clams raw similar to oysters. KENJI FUKUI THROUGH INTERPRETER: Oh, I didn’t know that. YUKIO HATTORI THROUGH INTERPRETER: But, uh, cooking-wise, not that many recipes, no. KENJI FUKUI THROUGH INTERPRETER: All right. Then– well, then I guess we can safely say today

That, uh, the challenger has an advantage with the selection of today’s theme ingredient. YUKIO HATTORI THROUGH INTERPRETER: I think you can probably say that, yes. KENJI FUKUI THROUGH INTERPRETER: All right. And let’s see the– OK, now on Iron Chef side. And quickly, he got a tray full there. YUKIO HATTORI THROUGH INTERPRETER:

Yeah, that’s Japanese sake that he’s pouring. KENJI FUKUI THROUGH INTERPRETER: OK. Giving them a good douse. YUKIO HATTORI THROUGH INTERPRETER: I’m guessing for steaming. KENJI FUKUI THROUGH INTERPRETER: And went over there. But– huh? What? YUKIO HATTORI THROUGH INTERPRETER: It’s gonna be– sakamushi I think is what we call it.

KENJI FUKUI THROUGH INTERPRETER: OK. But I– YUKIO HATTORI THROUGH INTERPRETER: I’m not sure yet. KENJI FUKUI THROUGH INTERPRETER: Right here, it came back. Maybe not sakamushi there. [LAUGHTER] Now we’ve had two previous shellfish battles here, oysters and scallops. A third one today. YUKIO HATTORI THROUGH INTERPRETER: Yeah.

And he’s steaming them in sake. You can see there. KENJI FUKUI THROUGH INTERPRETER: OK. Going right in there. YUKIO HATTORI THROUGH INTERPRETER: What he’s gonna do is he wants to open them up– KENJI FUKUI THROUGH INTERPRETER: OK. YUKIO HATTORI THROUGH INTERPRETER: –like the shells. Just cooking it lightly first.

HISAKO MANDA THROUGH INTERPRETER: Oh. KENJI FUKUI THROUGH INTERPRETER: OK. YUKIO HATTORI THROUGH INTERPRETER: And then– he wants them to kind of open up quickly. KENJI FUKUI THROUGH INTERPRETER: OK. As we heard from the chairman, the liquid key to making broth here. YUKIO HATTORI THROUGH INTERPRETER: Right. They’re loaded with succinic acid,

Which is one of the things that actually give our taste buds a kick. KENJI FUKUI THROUGH INTERPRETER: All right. YUKIO HATTORI THROUGH INTERPRETER: And it’s actually very important. Pretty much as important as amino acids or glutamic acids, things like that. KENJI FUKUI THROUGH INTERPRETER: All right. Good to know.

And might be a lot of other things we’ll learn today about clams. And now, Iron Chef side. They are already steaming– steaming the clams. And challenger side here. One of the assistants trying to open this up. YUKIO HATTORI THROUGH INTERPRETER: It looks like it, yeah. KENJI FUKUI THROUGH INTERPRETER: OK.

Lots of different action over there. Different tasks being undertaken by Santo and his two assistants. YUKIO HATTORI THROUGH INTERPRETER: And you also notice he has clams of different sizes there, the large ones and the medium-sized. KENJI FUKUI THROUGH INTERPRETER: All right. And Sakai, too, opening them up here.

YUKIO HATTORI THROUGH INTERPRETER: Oh, yeah. There he goes. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san. KENJI FUKUI THROUGH INTERPRETER: Yes. Floor reporter Shinichiro Ohta, go. SHINICHIRO OHTA THROUGH INTERPRETER: Iron Chef Sakai spoke to us about today’s theme ingredient saying, “You have to be careful not to overcook them,

And clams are a more Japanese ingredient than French. But no excuses. I’m not giving anyone an easy victory.” [LAUGHTER] KENJI FUKUI THROUGH INTERPRETER: All right. No one rides for free. YUKIO HATTORI THROUGH INTERPRETER: All right. Well, if you overcook them, they tend to harden quickly because of the protein.

KENJI FUKUI THROUGH INTERPRETER: Makes them tough then. YUKIO HATTORI THROUGH INTERPRETER: Yeah. You’ve got to cook it, but just very lightly. It’s a delicate thing to do. KENJI FUKUI THROUGH INTERPRETER: All right. So they’ve got to be careful with that. And Challenger Santo, he’s regarded

As the best chef in Izu, the number one hot springs area in eastern Japan. He’s been the head chef of the top hotel in Atami for about a quarter of a century. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san. KENJI FUKUI THROUGH INTERPRETER: Yes, Ohta. SHINICHIRO OHTA THROUGH INTERPRETER:

We just obtained some comments on Challenger Santo from Iron Chef Michiba. He says, quote, “I know about the man very well. He’s a great chef who can prepare authentic formal Japanese dishes, and the ingredient is in his favor, so Sakai-san can’t fool around today.” KENJI FUKUI THROUGH INTERPRETER: Wow. Even Michiba knows him.

SHINICHIRO OHTA THROUGH INTERPRETER: Putting pressure on me, huh? [LAUGHTER] YUKIO HATTORI THROUGH INTERPRETER: All right. A big thanks for that, huh? KENJI FUKUI THROUGH INTERPRETER: Well, he’s all smiles now, but he knows he’s backed up against it today. A challenger of Santo’s caliber and the theme ingredient. YUKIO HATTORI THROUGH INTERPRETER:

Oh, look at the– this is the challenger, right? KENJI FUKUI THROUGH INTERPRETER: OK. Yes. And glutinous rice. YUKIO HATTORI THROUGH INTERPRETER: That’s what it looks like, yeah. KENJI FUKUI THROUGH INTERPRETER: OK. And does that tell you anything right there, that in the steamer? YUKIO HATTORI THROUGH INTERPRETER:

Uh, it tells me I need to see a bit more before I make any judgment. KENJI FUKUI THROUGH INTERPRETER: OK. And with challenger Santo boiling these here in the pot. A little bit of water in there. Or perhaps some sake. YUKIO HATTORI THROUGH INTERPRETER: No, I don’t think sake’s in there.

KENJI FUKUI THROUGH INTERPRETER: Can you make out any kind of broth in there? YUKIO HATTORI THROUGH INTERPRETER: No, I can’t. But I know if you add miso to this, it’s wonderful. HISAKO MANDA THROUGH INTERPRETER: Mm, miso soup with clams. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san. KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER:

I asked Challenger Santo what he thinks about today’s theme ingredient, and he says, “Clams? Well, uh, let’s see. They’re fine. They’re, uh, clams.” [LAUGHTER] HISAKO MANDA THROUGH INTERPRETER: OK. KENJI FUKUI THROUGH INTERPRETER: Playing it close to the vest. Well, he doesn’t have to show his cards if he doesn’t want to.

Now the Iron Chef French. Steamer going and moving back to the food processor. And let’s see. Working on a paste of some sort. Sakai has won his last five battles last time out conquering cod, his fifth straight win. If he can get his sixth straight,

He’ll have certainly earned it today against Challenger Santo. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san. KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: The iron chef now has his food processor in action. And in it, he has boiled cockles and prawns. KENJI FUKUI THROUGH INTERPRETER: All right. HIROYUKI SAKAI THROUGH INTERPRETER: Clams, not cockles.

SHINICHIRO OHTA THROUGH INTERPRETER: Oh, yes, clams. Right. Sorry. What am I saying? KENJI FUKUI THROUGH INTERPRETER: You know, for a split second, I thought we had a different theme ingredient. SHINICHIRO OHTA THROUGH INTERPRETER: It’s clams, right? HISAKO MANDA THROUGH INTERPRETER: He can hear us over here. I didn’t know that.

KENJI FUKUI THROUGH INTERPRETER: All right. Now, here’s Santo. YUKIO HATTORI THROUGH INTERPRETER: Oh, he’s got the Chinese winter melon. KENJI FUKUI THROUGH INTERPRETER: OK. Right there. YUKIO HATTORI THROUGH INTERPRETER: That would be for probably a serving dish of some sort. KENJI FUKUI THROUGH INTERPRETER: OK.

And doing that using a winter melon for a bowl. It’s something that Iron Chef Japanese Michiba might do during the course of a battle. YUKIO HATTORI THROUGH INTERPRETER: Right. Yeah. KENJI FUKUI THROUGH INTERPRETER: So Santo, knife in hand and– WOMAN (OVER SPEAKER): 15 minutes have elapsed.

KENJI FUKUI THROUGH INTERPRETER: –carving that one carefully. The initial cut there. 15 minutes gone. YUKIO HATTORI THROUGH INTERPRETER: OK, now it’s time to see his– his display skills just like Michiba-san when he does this. KENJI FUKUI THROUGH INTERPRETER: OK. And Sakai, of course, the de la Croix of French cuisine.

And Challenger Santo’s drawn praise from artist Yokoyama Taikan, perhaps the biggest name in modern Japanese painting. Western versus Japanese artistic sensibilities today. In about 45 minutes, we’ll see their finished art pieces. And in about 45 minutes, we’ll see their finished art pieces to be admired by all. YUKIO HATTORI THROUGH INTERPRETER: Mm-hmm.

KENJI FUKUI THROUGH INTERPRETER: And now Sakai. Let’s see. Scooping that, putting them in there, the small bowls and cups and sliced clam. YUKIO HATTORI THROUGH INTERPRETER: Actually, that’s the mix out of the food processor. And he’ll be putting sliced pieces inside of this. HISAKO MANDA THROUGH INTERPRETER: Oh, in there. OK.

YUKIO HATTORI THROUGH INTERPRETER: And then he’ll steam the whole thing later, I imagine. KENJI FUKUI THROUGH INTERPRETER: OK. And, yes, sir, the piece is going in. YUKIO HATTORI THROUGH INTERPRETER: OK. All right. Good. KENJI FUKUI THROUGH INTERPRETER: OK. And let’s see the Iron Chef. And looks like now cutting up some more clams.

And you say these will go on to the steamer? YUKIO HATTORI THROUGH INTERPRETER: That’s– that’s what we’re guessing, yeah. KENJI FUKUI THROUGH INTERPRETER: OK. And back with the challenger. YUKIO HATTORI THROUGH INTERPRETER: We got some turnips there. KENJI FUKUI THROUGH INTERPRETER: Into the food processor. And go.

We haven’t seen anything like this before, have we? YUKIO HATTORI THROUGH INTERPRETER: Well, I’m not sure we have. Have we? HISAKO MANDA THROUGH INTERPRETER: Different ways of grating. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san. HISAKO MANDA THROUGH INTERPRETER: I guess. KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER:

Yeah, grating turnips up like this in the food processor is a technique called tin kabu in Japanese cuisine, and it’s usually used in a stew dish. Back to you. KENJI FUKUI THROUGH INTERPRETER: All right. Well, that tells us you’ll have one stew dish. At least one. YUKIO HATTORI THROUGH INTERPRETER: All right.

Well, Japanese-style stew is always good. KENJI FUKUI THROUGH INTERPRETER: Stewed dish with processed turnips. And we’ll see how he works the clams in it. And still on the challenger side. The shells, they’re emptied of meat, I believe, and on foil on the iron plate. YUKIO HATTORI THROUGH INTERPRETER: Right.

These would be for grilling on top of the plate. Yeah. HISAKO MANDA THROUGH INTERPRETER: Well, that’s interesting, huh? KENJI FUKUI THROUGH INTERPRETER: OK. And this, too, similar to an approach by Iron Chef Michiba. HISAKO MANDA THROUGH INTERPRETER: This is exciting. Love this. YUKIO HATTORI THROUGH INTERPRETER: Right.

You’ll notice that he’s slicing the clams up to be grilled on the shells. At least that’s what I’m thinking. KENJI FUKUI THROUGH INTERPRETER: OK. YUKIO HATTORI THROUGH INTERPRETER: But my main interest is what kind of sauce he is actually gonna use for this. KENJI FUKUI THROUGH INTERPRETER: All right. Now back with Sakai.

YUKIO HATTORI THROUGH INTERPRETER: Oh. Rather large broad beans. KENJI FUKUI THROUGH INTERPRETER: Right on top of the paste and clam, too. YUKIO HATTORI THROUGH INTERPRETER: They’re right in season now. KENJI FUKUI THROUGH INTERPRETER: They definitely look it. HISAKO MANDA THROUGH INTERPRETER: Mm, cute. Sweet presentation. It’s really nice. KENJI FUKUI THROUGH INTERPRETER: OK.

And now, more paste being added, covering up the broad beans. YUKIO HATTORI THROUGH INTERPRETER: Oh, this is gonna give off a really nice smell. HISAKO MANDA THROUGH INTERPRETER: Mm, I can imagine. YUKIO HATTORI THROUGH INTERPRETER: Sakai-san, good planning. KENJI FUKUI THROUGH INTERPRETER: All right. Now back with Santo and his shells.

Loading them up right there. YUKIO HATTORI THROUGH INTERPRETER: Oh, look at this. Yeah, the sliced clams on top and then grilling them. If it was me, I would put a little bit of grated cheese on top and– OK, getting hungry. [LAUGHTER] KENJI FUKUI THROUGH INTERPRETER: OK. And remember the rice.

Looks like that is ready there. YUKIO HATTORI THROUGH INTERPRETER: Oh, that’s the glutinous rice. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san. KENJI FUKUI THROUGH INTERPRETER: Steam coming off it. Yes. SHINICHIRO OHTA THROUGH INTERPRETER: The challenger plans to stuff this rice back into the clamshells. YUKIO HATTORI THROUGH INTERPRETER: Oh, OK. KENJI FUKUI THROUGH INTERPRETER: What?

YUKIO HATTORI THROUGH INTERPRETER: Then he’ll close up the whole thing. OK. KENJI FUKUI THROUGH INTERPRETER: You’re kidding. YUKIO HATTORI THROUGH INTERPRETER: No, you open up a clam, you stuff them, and then you clam them up again, to put it bluntly. This could be very interesting. I’m looking forward to this, yeah.

INTERPRETER: Man, a lot from Challenger Santo. OK. Let’s see. There he goes. And now, more being added to it. YUKIO HATTORI THROUGH INTERPRETER: Yeah, and it’s going on top there. KENJI FUKUI THROUGH INTERPRETER: See urchin. YUKIO HATTORI THROUGH INTERPRETER: OK. KENJI FUKUI THROUGH INTERPRETER: Mixed it earlier with cooking sake. I saw that.

YUKIO HATTORI THROUGH INTERPRETER: That’s a nice match, too. So this one’s definitely gonna be grilled. KENJI FUKUI THROUGH INTERPRETER: I’ll tell you what, Manda-san, this is looking great. [LAUGHTER] HISAKO MANDA THROUGH INTERPRETER: Really great, yes. KENJI FUKUI THROUGH INTERPRETER: Wow. YUKIO HATTORI THROUGH INTERPRETER: I was mentioning– wondering about the sauce earlier, right?

Now this is the sauce. KENJI FUKUI THROUGH INTERPRETER: Uni as the sauce. YUKIO HATTORI THROUGH INTERPRETER: Yeah. KENJI FUKUI THROUGH INTERPRETER: OK. YUKIO HATTORI THROUGH INTERPRETER: And now Iron Chef. He’s got rice as well. KENJI FUKUI THROUGH INTERPRETER: Sakai. Hmm. Maybe for risotto. YUKIO HATTORI THROUGH INTERPRETER:

Oh, that could very well be. Sure. HISAKO MANDA THROUGH INTERPRETER: I love that. YUKIO HATTORI THROUGH INTERPRETER: Yeah. KENJI FUKUI THROUGH INTERPRETER: All right. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san. KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: Responding to my question, Iron Chef Sakai

Says that, if possible, he’d really like to set four dishes before the tasters today. KENJI FUKUI THROUGH INTERPRETER: All right. Thanks, Ohta. So the Iron Chef. We’ll be looking forward to a quartet of dishes from him. Still no idea how many dishes challenger Santo is trying to finish for the panel of tasters.

But look at that broth in the earthenware pot on the stove. I’ll tell you what, this man’s got an aura about him in the kitchen. With this 40 years of experience, he’s not gonna be fazed by anything and carrying himself very confidently today in this battle. YUKIO HATTORI THROUGH INTERPRETER: Right, yeah.

SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san. KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: I asked the challenger how many dishes he’s planning, and he replied something raw, something stewed, something grilled, and something fried for a total of four. KENJI FUKUI THROUGH INTERPRETER: All right. YUKIO HATTORI THROUGH INTERPRETER: And he just added

Some turnip there, I think. KENJI FUKUI THROUGH INTERPRETER: From the processor. YUKIO HATTORI THROUGH INTERPRETER: Right. That will add to the texture of it. And the turnip’s gonna be cooked together with a few other things as well. KENJI FUKUI THROUGH INTERPRETER: OK. So this, the stewed item. And adding tilefish there.

YUKIO HATTORI THROUGH INTERPRETER: OK. Right, yeah. KENJI FUKUI THROUGH INTERPRETER: And, of course, got to have clams. There they are right there. But he doesn’t want to overcook them. So you see him instructing the assistant right there when to put them in. YUKIO HATTORI THROUGH INTERPRETER: Right. Timing is everything.

SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san. KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: I mentioned to challenger Santo that he appears almost too common in control, and his response was, “Well, I’ve got enough time, so I think I can pull this off.” [LAUGHTER] KENJI FUKUI THROUGH INTERPRETER: Well, this is what really tests

The chefs, the time limit. YUKIO HATTORI THROUGH INTERPRETER: You notice how he never even change his expression. He’s just very controlled. A true veteran, yeah. KENJI FUKUI THROUGH INTERPRETER: You know, the way he’s interacting with his assistance, you can tell he is a leader. WOMAN (OVER SPEAKER): 30 minutes have elapsed.

KENJI FUKUI THROUGH INTERPRETER: Now 30 minutes gone, 30 to go. YUKIO HATTORI THROUGH INTERPRETER: OK. And here, Sakai goes with risotto. KENJI FUKUI THROUGH INTERPRETER: OK. And what about here on the right? That is– YUKIO HATTORI THROUGH INTERPRETER: That’s wild rice. KENJI FUKUI THROUGH INTERPRETER: OK. And we’ve seen that a few times.

YUKIO HATTORI THROUGH INTERPRETER: Right. HISAKO MANDA THROUGH INTERPRETER: Wild rice. I like that. YUKIO HATTORI THROUGH INTERPRETER: Yeah, it’s shown up in a few of the battles. They grow in marshlands around the lake area and those sorts of places. KENJI FUKUI THROUGH INTERPRETER: OK.

And the Iron Chef working that one and giving that a little flip. Let’s see now. He is grabbing for– it looks like olive oil. YUKIO HATTORI THROUGH INTERPRETER: Olive oil. Yeah. KENJI FUKUI THROUGH INTERPRETER: That’s being mixed in. And now here on the challenger side,

It looks like they are stuffing the shells there with the rice, yes. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san. KENJI FUKUI THROUGH INTERPRETER: Go ahead. SHINICHIRO OHTA THROUGH INTERPRETER: Before stuffing the shells, one of the assistants separated the top and bottom shells. And when the challenger saw that, he was horrified.

He shouted, “What have you guys done? Now they won’t close right. We can’t seal them.” KENJI FUKUI THROUGH INTERPRETER: What? I don’t get that. What? YUKIO HATTORI THROUGH INTERPRETER: Well, each clam is different in size, right? KENJI FUKUI THROUGH INTERPRETER: OK. YUKIO HATTORI THROUGH INTERPRETER: And so, there’s

Really only one combination that allows you to close it properly. You need the exact halves. KENJI FUKUI THROUGH INTERPRETER: Incredible. YUKIO HATTORI THROUGH INTERPRETER: Yeah. Well, in ancient Japan, they actually used these shells to play a type of card matching. HISAKO MANDA THROUGH INTERPRETER: Oh. YUKIO HATTORI THROUGH INTERPRETER: Right.

So if you separate them, you’ve got to make sure that you’ve got the pairs set aside. Otherwise, you’ll never match them up again. KENJI FUKUI THROUGH INTERPRETER: Wow. HISAKO MANDA THROUGH INTERPRETER: Yeah, I had no idea. YUKIO HATTORI THROUGH INTERPRETER: You don’t mix and match these.

KENJI FUKUI THROUGH INTERPRETER: It’s gonna be a tricky task of matching the pairs. YUKIO HATTORI THROUGH INTERPRETER: Right. Well, it was the game of, well, clam matching, I guess you’d call it. It was medieval times, yeah. It takes– it takes a lot of time. It’s a game amongst– aristocrats played it,

And they used the artwork done on the shells. HISAKO MANDA THROUGH INTERPRETER: I’ve certainly learned something today. Being Japanese, I had no idea. KENJI FUKUI THROUGH INTERPRETER: OK. And Sakai’s wild rice risotto. YUKIO HATTORI THROUGH INTERPRETER: Yeah, yeah. KENJI FUKUI THROUGH INTERPRETER: The liquid from the clams

Would really make this one a tasty delight. YUKIO HATTORI THROUGH INTERPRETER: Yeah, and it’s hanging on the left there, you can see. KENJI FUKUI THROUGH INTERPRETER: OK, a matching pair there. YUKIO HATTORI THROUGH INTERPRETER: Yeah, he’s– he’s been saving it. KENJI FUKUI THROUGH INTERPRETER: Yep. HISAKO MANDA THROUGH INTERPRETER: Wow.

YUKIO HATTORI THROUGH INTERPRETER: No one’s gonna throw that away then. That’s great. KENJI FUKUI THROUGH INTERPRETER: OK. The clam juice to be added later. And now here– YUKIO HATTORI THROUGH INTERPRETER: He’s adding bouillon to the rice, I think. So then he’ll– he’ll probably add the clam juice after that.

KENJI FUKUI THROUGH INTERPRETER: Tell you what, my mouth is watering already. And now back with Santo. YUKIO HATTORI THROUGH INTERPRETER: Oh, the clams are going in. KENJI FUKUI THROUGH INTERPRETER: Clams have gone in. HISAKO MANDA THROUGH INTERPRETER: It’s smelling wonderful. YUKIO HATTORI THROUGH INTERPRETER: Can you notice that? Yeah?

HISAKO MANDA THROUGH INTERPRETER: Yeah. It’s fantastic. KENJI FUKUI THROUGH INTERPRETER: Wow. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san. KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: That’s right. And in addition to the clams themselves, he has added of the sake that he used to steam them. KENJI FUKUI THROUGH INTERPRETER: All right, thanks.

YUKIO HATTORI THROUGH INTERPRETER: That’s a pretty typical move. KENJI FUKUI THROUGH INTERPRETER: Steamed and stewed. Great flavors being layered on one another. And now, a flavor adjustment with some sweet cooking sake added. YUKIO HATTORI THROUGH INTERPRETER: Now, what’s the sauce there? KENJI FUKUI THROUGH INTERPRETER: On Sakai’s side here.

YUKIO HATTORI THROUGH INTERPRETER: It looks like a– like a truffle sauce, isn’t it? KENJI FUKUI THROUGH INTERPRETER: OK. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san. KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: The ingredients that the Iron Chef has in this pot are truffles, consommé, leftover stock from the boiled clams, butter, and onions.

KENJI FUKUI THROUGH INTERPRETER: All right, sounds good. YUKIO HATTORI THROUGH INTERPRETER: Oh. So the clam condensed in that. Oh, that looks so good. KENJI FUKUI THROUGH INTERPRETER: I tell you, clam juice getting lots of play all over the place today. The theme ingredient incorporated in the sauce as well.

HISAKO MANDA THROUGH INTERPRETER: Fabulous. YUKIO HATTORI THROUGH INTERPRETER: Yeah, it’s wonderful. KENJI FUKUI THROUGH INTERPRETER: OK. Now here is Santo and the winter melon. WOMAN (OVER SPEAKER): 20 minutes to go. YUKIO HATTORI THROUGH INTERPRETER: Yeah. So part of the bowl, I guess. KENJI FUKUI THROUGH INTERPRETER: OK. 20 minutes left.

HISAKO MANDA THROUGH INTERPRETER: Oh, just for decoration. KENJI FUKUI THROUGH INTERPRETER: The hollowed-out winter melon, ice, and seaweed on top. HISAKO MANDA THROUGH INTERPRETER: It’s beautiful. YUKIO HATTORI THROUGH INTERPRETER: Yeah, he’s got two colors happening there. KENJI FUKUI THROUGH INTERPRETER: I would guess that would be to keep

The sashimi chilled, the raw item he said he would have. YUKIO HATTORI THROUGH INTERPRETER: I think you’re right. HISAKO MANDA THROUGH INTERPRETER: Uh-huh. KENJI FUKUI THROUGH INTERPRETER: OK. And just the beginning, an elaborate artistic presentation. I mean, he has to be artistic if Yokoyama Taikan was impressed by his culinary offerings.

YUKIO HATTORI THROUGH INTERPRETER: Good point. Now, we can get a shot of the iron chef here. KENJI FUKUI THROUGH INTERPRETER: OK, Sakai’s side. Blender action. YUKIO HATTORI THROUGH INTERPRETER: Those are the broad beans. KENJI FUKUI THROUGH INTERPRETER: OK, maybe for a sauce then. YUKIO HATTORI THROUGH INTERPRETER: Right.

Or maybe even the green paint. KENJI FUKUI THROUGH INTERPRETER: Yep. YUKIO HATTORI THROUGH INTERPRETER: Paint a picture on his plates like he is wont to do. And the green, that comes from beans and spinach, normally. KENJI FUKUI THROUGH INTERPRETER: OK. So would he put this one on top of his mousse?

YUKIO HATTORI THROUGH INTERPRETER: One would think. That would be the logical way. But again, you never know with Iron Chefs. KENJI FUKUI THROUGH INTERPRETER: All right. Let’s see. Taking it over this way and– YUKIO HATTORI THROUGH INTERPRETER: OK. KENJI FUKUI THROUGH INTERPRETER: No. YUKIO HATTORI THROUGH INTERPRETER: I just apologize in advance here.

KENJI FUKUI THROUGH INTERPRETER: OK. YUKIO HATTORI THROUGH INTERPRETER: Swing and a miss, sorry. KENJI FUKUI THROUGH INTERPRETER: Cut on and missed, yes. YUKIO HATTORI THROUGH INTERPRETER: Yeah. So this is gonna be an appetizer. HISAKO MANDA THROUGH INTERPRETER: A chilled appetizer, no doubt. YUKIO HATTORI THROUGH INTERPRETER: Right. Chilled, yeah.

KENJI FUKUI THROUGH INTERPRETER: OK. And perhaps he would put clams on top of this. They are to the side there. YUKIO HATTORI THROUGH INTERPRETER: Yeah, I imagine that is the plan. KENJI FUKUI THROUGH INTERPRETER: OK. YUKIO HATTORI THROUGH INTERPRETER: OK, now this time, the iron chef is–

He’s getting very creative, isn’t he, using the clams? KENJI FUKUI THROUGH INTERPRETER: Yes. Sakai working his appetizer. Look at that. YUKIO HATTORI THROUGH INTERPRETER: Yeah. KENJI FUKUI THROUGH INTERPRETER: And now, let’s see. On the other side, Santo is– YUKIO HATTORI THROUGH INTERPRETER: Oh, the grilled item there.

He’s got the sea urchin on top of it. I guess they’re done. KENJI FUKUI THROUGH INTERPRETER: OK. And look at that. A nice golden brown and so many goodies on the half shell. YUKIO HATTORI THROUGH INTERPRETER: Yeah. KENJI FUKUI THROUGH INTERPRETER: And now, adding even more sea urchin.

YUKIO HATTORI THROUGH INTERPRETER: Actually, I think that’s egg yolk. KENJI FUKUI THROUGH INTERPRETER: Egg yolk. OK. Sorry, my error. YUKIO HATTORI THROUGH INTERPRETER: There’s something in it, though. HISAKO MANDA THROUGH INTERPRETER: Sea urchin? KENJI FUKUI THROUGH INTERPRETER: Well, that’s what I thought. HISAKO MANDA THROUGH INTERPRETER: Right. YUKIO HATTORI THROUGH INTERPRETER:

OK, that is a possibility. KENJI FUKUI THROUGH INTERPRETER: OK. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san. KENJI FUKUI THROUGH INTERPRETER: You have it? SHINICHIRO OHTA THROUGH INTERPRETER: Yeah, I have the ingredients for the sauce that he’s brushing on that. Egg yolk, sweet cooking sake, and light soy sauce. KENJI FUKUI THROUGH INTERPRETER: All right.

YUKIO HATTORI THROUGH INTERPRETER: OK. So it’s similar– well, almost the same thing that he had earlier. KENJI FUKUI THROUGH INTERPRETER: Hold on. Doc, sea urchin over here on Sakai’s side as well. [LAUGHTER] HISAKO MANDA THROUGH INTERPRETER: It looks the same, kind of. YUKIO HATTORI THROUGH INTERPRETER: Boy, he’s not

Holding back at all, isn’t he? KENJI FUKUI THROUGH INTERPRETER: Both chefs really pulling out all the stops. YUKIO HATTORI THROUGH INTERPRETER: Oh, look at this. HISAKO MANDA THROUGH INTERPRETER: Oh, gosh. YUKIO HATTORI THROUGH INTERPRETER: Oh. [LAUGHTER] KENJI FUKUI THROUGH INTERPRETER: Almost a type of royale. YUKIO HATTORI THROUGH INTERPRETER: You could

Almost call it that, yeah. KENJI FUKUI THROUGH INTERPRETER: And at the bottom, a broad bean paste or mousse. And clams on top of that. And right there, a consommé jelly. Filling it up and taking that one back to the fridge. Gonna keep that one chilled before the tasting time.

YUKIO HATTORI THROUGH INTERPRETER: Oh, boy. You pull that one out of the fridge, the taste is gonna be just amazing. HISAKO MANDA THROUGH INTERPRETER: God, I can’t wait. KENJI FUKUI THROUGH INTERPRETER: OK. Now Santo’s raw item. YUKIO HATTORI THROUGH INTERPRETER: Throwing some pepper on the sashimi there. KENJI FUKUI THROUGH INTERPRETER: Oh, OK.

SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san. KENJI FUKUI THROUGH INTERPRETER: Pepper. That is– yes. SHINICHIRO OHTA THROUGH INTERPRETER: Yeah, to these raw clams, the challenger has added pepper. But also to that, wine vinegar. HISAKO MANDA THROUGH INTERPRETER: Wine vinegar. YUKIO HATTORI THROUGH INTERPRETER: Oh, nice job. KENJI FUKUI THROUGH INTERPRETER: Doc, you’re impressed.

YUKIO HATTORI THROUGH INTERPRETER: Well, like Michiba-san, this guy knows when to go beyond the normal boundaries, you know? And more Japanese chefs really need to do this with their traditional recipes. So in that sense, a guy this age– WOMAN (OVER SPEAKER): 15 minutes to go. YUKIO HATTORI THROUGH INTERPRETER: –doing something

Like this, it’s very exciting. KENJI FUKUI THROUGH INTERPRETER: 56-year-old Kunio Santo. 15 minutes left. Sakai’s side here. YUKIO HATTORI THROUGH INTERPRETER: Now this is the truffle sauce with the clam juice. KENJI FUKUI THROUGH INTERPRETER: Right. Laying it down, the white plate his backdrop, the de la Croix canvas. 15 minutes left.

Sakai’s side here. YUKIO HATTORI THROUGH INTERPRETER: Yeah, that’s the truffle sauce with the clam juice. KENJI FUKUI THROUGH INTERPRETER: OK. Laying it down the white plate, his backdrop, the de la Croix canvas for this one. HISAKO MANDA THROUGH INTERPRETER: It looks luxurious already at this stage. YUKIO HATTORI THROUGH INTERPRETER: Oh, it does,

Doesn’t it? HISAKO MANDA THROUGH INTERPRETER: Yeah. KENJI FUKUI THROUGH INTERPRETER: Truffle sauce and clam juice in it. It is loaded with flavor. And now let’s see what he’s doing over here. Is he gonna add something to that one now? YUKIO HATTORI THROUGH INTERPRETER: I saw him handling some long-clawed prawns,

So I’m thinking he’ll add it to this one here. KENJI FUKUI THROUGH INTERPRETER: All right. Well, it looks like some clam meat right there soaking in the truffle sauce. Perhaps it’s raw? YUKIO HATTORI THROUGH INTERPRETER: I don’t think so. I think it’s been lightly boiled, if I’m not mistaken, yeah.

KENJI FUKUI THROUGH INTERPRETER: OK. Well, not overcooked at any rate. YUKIO HATTORI THROUGH INTERPRETER: No. And perhaps it was steamed in the sake. KENJI FUKUI THROUGH INTERPRETER: OK. Now back on the challenger side. Some decorative work steps being taken with some bamboo leaves. HISAKO MANDA THROUGH INTERPRETER:

He didn’t do anything, though, after stuffing them, I don’t think. YUKIO HATTORI THROUGH INTERPRETER: Oh, really? HISAKO MANDA THROUGH INTERPRETER: Did he steam them maybe? YUKIO HATTORI THROUGH INTERPRETER: Maybe you’re right. Maybe nothing. You can’t tell. HISAKO MANDA THROUGH INTERPRETER: I thought– ’cause they are kind of– YUKIO HATTORI THROUGH INTERPRETER: Yeah, maybe.

KENJI FUKUI THROUGH INTERPRETER: Well, no, these are the stuffed ones put back together. YUKIO HATTORI THROUGH INTERPRETER: Oh, these are stuffed. Sure. KENJI FUKUI THROUGH INTERPRETER: Top and bottom shells matched. YUKIO HATTORI THROUGH INTERPRETER: Oh, I thought they’d cook them further, but– KENJI FUKUI THROUGH INTERPRETER: But he hasn’t.

YUKIO HATTORI THROUGH INTERPRETER: No. So I guess he’s done with that. KENJI FUKUI THROUGH INTERPRETER: Working on their display. YUKIO HATTORI THROUGH INTERPRETER: Yeah. HISAKO MANDA THROUGH INTERPRETER: So it’s kind of like sushi [INAUDIBLE] you know, raw. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san. KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER:

I asked the challenger about these, and he told me that he has steamed them once after stuffing them. YUKIO HATTORI THROUGH INTERPRETER: Oh, steamed. OK. KENJI FUKUI THROUGH INTERPRETER: All right. They have been steamed then. HISAKO MANDA THROUGH INTERPRETER: Good. Right. Uh-huh. YUKIO HATTORI THROUGH INTERPRETER: All right.

Oh, Sakai-san, if you notice, now has his favorite toys? KENJI FUKUI THROUGH INTERPRETER: Circle mold. Yeah. And then gonna fill it in with his wild rice risotto. YUKIO HATTORI THROUGH INTERPRETER: Yeah. So he’s got it in the center. And what he’ll do with the clams, I’m not too sure.

We’ll have to wait and see how he prepares that and presents them. KENJI FUKUI THROUGH INTERPRETER: OK. And the risotto cooked in a broth of consommé and clam juice. YUKIO HATTORI THROUGH INTERPRETER: Right. But no actual clam meat here. KENJI FUKUI THROUGH INTERPRETER: No– Yes, but with the clam juice, that does

Clear the theme requirement. YUKIO HATTORI THROUGH INTERPRETER: Right. KENJI FUKUI THROUGH INTERPRETER: OK, and the Iron Chef giving that a little love tap. WOMAN (OVER SPEAKER): 10 minutes to go. KENJI FUKUI THROUGH INTERPRETER: And now, 10 minutes left in the battle. Still on his side. YUKIO HATTORI THROUGH INTERPRETER: How many flavors

Are actually in this, you know? KENJI FUKUI THROUGH INTERPRETER: OK, the mousse with processed clam meat in it. And there are also broad beans and small pieces of clam meat in the center. And we can see a couple of the Iron Chef’s dishes firming up nicely. Said he’d have four. OK.

And now, the other side, Santo. And what does he have wine or– is that water in the wine glasses? HISAKO MANDA THROUGH INTERPRETER: Hmm. I don’t know what that is. YUKIO HATTORI THROUGH INTERPRETER: It could be some sort of maybe an offering of sake. I don’t know.

KENJI FUKUI THROUGH INTERPRETER: Hard to tell. YUKIO HATTORI THROUGH INTERPRETER: Is that sake? I can’t tell. HISAKO MANDA THROUGH INTERPRETER: How about a candle floating in them maybe? I don’t know. Is he gonna do that? YUKIO HATTORI THROUGH INTERPRETER: Come on. Well– and then again, you never know.

HISAKO MANDA THROUGH INTERPRETER: It’s all right. KENJI FUKUI THROUGH INTERPRETER: No, I don’t see a candle coming there, but is that some kind of ritual? YUKIO HATTORI THROUGH INTERPRETER: It could be. Well, he’s got the two glasses that will definitely be displayed. At least two. KENJI FUKUI THROUGH INTERPRETER: All right.

Well, he’s setting them up on his sushi or trying to if he can get them balanced OK. I don’t know what they’re there for, but that is one Sterling effort by Santo. And Sakai now. Butter up and sauté time. YUKIO HATTORI THROUGH INTERPRETER: Oh, yeah. KENJI FUKUI THROUGH INTERPRETER: And you’ll

Often see scallops cooked like this, but these are clams. It’s like situation substitution. YUKIO HATTORI THROUGH INTERPRETER: Right. It’ll still work, though. KENJI FUKUI THROUGH INTERPRETER: Just OK or better than that. YUKIO HATTORI THROUGH INTERPRETER: It’s– you know, the essence of simple cooking, right?

You can do all this at home, but the way these guys do it, it’s just amazing. KENJI FUKUI THROUGH INTERPRETER: All right. HISAKO MANDA THROUGH INTERPRETER: Ah, dried ice. KENJI FUKUI THROUGH INTERPRETER: Over there, yes. YUKIO HATTORI THROUGH INTERPRETER: OK. KENJI FUKUI THROUGH INTERPRETER: OK, now we get it. YUKIO HATTORI THROUGH INTERPRETER:

A little smoking action. I see. KENJI FUKUI THROUGH INTERPRETER: All right. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san. KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: The challenger says that he actually wanted to use shot glasses with Japanese sake for this. But since he couldn’t find any, he resorted to wine glasses.

KENJI FUKUI THROUGH INTERPRETER: All right. Thanks, Ohta. YUKIO HATTORI THROUGH INTERPRETER: Well, at a hotel like Taikanso where they have, like, large banquets and things like that, you’ve got to have the visual as well as the taste to go along with it. KENJI FUKUI THROUGH INTERPRETER: He had this one up his sleeve.

YUKIO HATTORI THROUGH INTERPRETER: Yeah. No, wait. Hang on here. Iron chef, he’s– KENJI FUKUI THROUGH INTERPRETER: OK, sautéed– YUKIO HATTORI THROUGH INTERPRETER: What’s on top here? KENJI FUKUI THROUGH INTERPRETER: Sautéed clams, sautéed scallion, too. YUKIO HATTORI THROUGH INTERPRETER: Nice match. Look at that. HISAKO MANDA THROUGH INTERPRETER: I was going to say, yeah.

YUKIO HATTORI THROUGH INTERPRETER: OK. HISAKO MANDA THROUGH INTERPRETER: Oh yes. YUKIO HATTORI THROUGH INTERPRETER: He was thinking about this in advance. OK. And that’s going on top there now. Wow. KENJI FUKUI THROUGH INTERPRETER: Yes, on both of these dishes. Doubling down on the theme ingredient. To tell you, I love clams, and everything

Is looking great to these eyes. HISAKO MANDA THROUGH INTERPRETER: Yeah. KENJI FUKUI THROUGH INTERPRETER: The dishes of both chefs, superb. YUKIO HATTORI THROUGH INTERPRETER: Oh, definitely, definitely. KENJI FUKUI THROUGH INTERPRETER: Looking fine. WOMAN (OVER SPEAKER): Three minutes to go. KENJI FUKUI THROUGH INTERPRETER: And now, three minutes left. Three minutes. [LAUGHTER]

YUKIO HATTORI THROUGH INTERPRETER: Got to step it up, Chef. HIROYUKI SAKAI THROUGH INTERPRETER: Oh, well. KENJI FUKUI THROUGH INTERPRETER: All right. Now here’s the challenger side. And soup. YUKIO HATTORI THROUGH INTERPRETER: OK. OK, well, he had mentioned a stew earlier. KENJI FUKUI THROUGH INTERPRETER: Right. YUKIO HATTORI THROUGH INTERPRETER: But it’s

So– it is soup in style there. KENJI FUKUI THROUGH INTERPRETER: That’s how it looks. YUKIO HATTORI THROUGH INTERPRETER: So clams in a soup. OK. Grated turnip making it a little thicker. KENJI FUKUI THROUGH INTERPRETER: Right. YUKIO HATTORI THROUGH INTERPRETER: Wow. KENJI FUKUI THROUGH INTERPRETER: Turnips

Being used as a natural thickening agent for this one, the vegetable in that. And there’s the soup by Santo. YUKIO HATTORI THROUGH INTERPRETER: Yeah. Now the Iron Chef is pouring some sauce here of some sort. What is this? HISAKO MANDA THROUGH INTERPRETER: What sauce is that, I wonder. YUKIO HATTORI THROUGH INTERPRETER:

I’ve got– no, I didn’t– didn’t even see him doing this. [LAUGHTER] KENJI FUKUI THROUGH INTERPRETER: Any guesstimate? YUKIO HATTORI THROUGH INTERPRETER: Well, it looks like– but I definitely can– it’s not gravy. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san. KENJI FUKUI THROUGH INTERPRETER: You got it? SHINICHIRO OHTA THROUGH INTERPRETER:

The sauce is sea urchin blended into fresh cream. HISAKO MANDA THROUGH INTERPRETER: Wow. YUKIO HATTORI THROUGH INTERPRETER: Oh, OK. KENJI FUKUI THROUGH INTERPRETER: All right. Well, that sauce smothering the clam-topped mousse. And let’s see on another one. What else there? That– let’s see. YUKIO HATTORI THROUGH INTERPRETER: See what do we got.

KENJI FUKUI THROUGH INTERPRETER: OK, that’s looking good, too. YUKIO HATTORI THROUGH INTERPRETER: Yeah. And then we’ve got the one with mousse with the consommé jelly, right? KENJI FUKUI THROUGH INTERPRETER: Uh-huh. HISAKO MANDA THROUGH INTERPRETER: And laying them down in the shapes of broad beans on top. YUKIO HATTORI THROUGH INTERPRETER: Oh, right, right.

We got the broad beans. HISAKO MANDA THROUGH INTERPRETER: Well, no. No, I mean the shape, even, because, you know? YUKIO HATTORI THROUGH INTERPRETER: Oh, OK. KENJI FUKUI THROUGH INTERPRETER: Yes. And these have been chilled for a while. YUKIO HATTORI THROUGH INTERPRETER: You know, during the early summer

When it starts to get warmer and stuff, this is perfect for breakfast. HISAKO MANDA THROUGH INTERPRETER: Oh, wow. KENJI FUKUI THROUGH INTERPRETER: And check it out. Still creative with the swirl. YUKIO HATTORI THROUGH INTERPRETER: Oh, the Tai Chi symbol, yeah. A little yin and yang there. HISAKO MANDA THROUGH INTERPRETER: Wow.

KENJI FUKUI THROUGH INTERPRETER: Yeah. We are all familiar with that one by now, Tai Chi symbol, and that’s the French version of it. WOMAN (OVER SPEAKER): One minute to go. KENJI FUKUI THROUGH INTERPRETER: Now, a minute to go. The final 60 seconds. And what an exhibition today.

Both Challenger Santo and Iron Chef Sakai, so many creative moves and fulfilling to the max the potential of clams. Seeing clams in a new light today as Sakai continuing to paint, embellish with his truffle sauce. The Iron Chef having to make sure he’s on top of it

In both his cooking and presentation today. Going against such an accomplished culinary artist is Kunio Santo, almost 25 years of experience presenting artistic dishes. WOMAN (OVER SPEAKER): 30 seconds to go. KENJI FUKUI THROUGH INTERPRETER: And now, 30 seconds left in the battle. And the challenger, a wipe of the brow.

Looks like they are just about done over there. The Iron Chef, still continuing to lay it on. This time, the sauce going down and around his wild rice risotto. That one topped by lightly sautéed clams and scallions. WOMAN (OVER SPEAKER): 15 seconds to go. KENJI FUKUI THROUGH INTERPRETER: 15 seconds.

We’ve seen not a single mishap nor any mess ups by either man. WOMAN (OVER SPEAKER): 10 seconds to go. KENJI FUKUI THROUGH INTERPRETER: Well-thought-out, cleanly executed game plans with clams. WOMAN (OVER SPEAKER): Five seconds. KENJI FUKUI THROUGH INTERPRETER: All the dishes looking great. WOMAN (OVER SPEAKER): 3, 2, 1.

KENJI FUKUI THROUGH INTERPRETER: Now, we’ll find out about the taste. The final seconds ticking down. And that’s it. The cooking’s done. The clam battle is over. Well, how’d the hour go? It was a bit short overall, I must say. Shorter than I thought. I wanted more time to finish.

INTERVIEWER: Uh-huh, uh-huh. And how are your dishes? Mm, I think they are acceptable, about 80% of what I aim for. So how do you feel after another one? As usual, I needed more time. And you have to cook clams just before serving them, so it was pretty tough. INTERVIEWER: Huh.

Yeah. INTERVIEWER: I see. And using this Japanese ingredient, are you pleased with the results? Oh, well, yeah. I don’t mind. INTERVIEWER: OK. [LAUGHTER] KENJI FUKUI THROUGH INTERPRETER: Challenger Santo is offering four dishes. First, clam sashimi, an exciting presentation. Wine vinegar and shallots combined to give his opening

Dish a slight Western touch. They also accentuate the slight sweetness of the clams. Second, rice steamed in clamshells. The shells were stuffed with glutinous rice and steamed. The clam’s natural saltiness is adjusted to just the right level. Third, clam soup with tilefish and grated turnip, which works to expand this joyful experience.

And the turnips surprisingly enhances the flavor of the clams. Last, baked clams, sea urchin flavor. He charred the top surface but kept the inside rare, allowing the sweetness of sea urchin to find a pleasing harmony with the clams. Iron Chef Sakai is also offering a set of four.

First, clam soup with broad bean mousse. The fresh aroma of green broad beans is soothing and is a wonderful partner for the softly done clams and consommé. Second, zucchini, potatoes, and clam. The presentation here, so representative of Sakai’s artistic skills. The clam juice is penetrated into the zucchini

And other vegetables while the truffle sauce harnesses the clams. Third, clam and prawn mousse. It’s served with pasta and doused in a creamy sea urchin sauce, which effectively softens the bitterness of the clam liver. His last dish, clam risotto, regular and wild rice mixed together and cooked to be served al dente.

And the grilled scallions on top are a wonderful match with the clams. Considered by many the greatest figure in modern Japanese painting, Yokoyama Taikan. He loved the hot springs area of Atami. The famous hotel there named after him is the top one in the area where this man’s been the head

Chef for nearly 25 years. Today’s challenger, Kunio Santo. He’ll pit his artistic culinary skills against those of Iron Chef French Hiroyuki Sakai. Chairman Kaga is in a shellfish state of mind as he unveils clams as the theme ingredient. And challenger Santo, presentation with innovation, offers up a set of four dishes.

Iron Chef Sakai cooks, paints, and creates a marvelous quartet as well. And now, the moment of truth, tasting and judgment. On the panel today for the clam battle are novelist Tamio Kageyama, actress Hisako Manda, and culinary critic Asako Kishi. First, the dishes of challenger Santo. And he begins with his served-in-shell clam sashimi.

HISAKO MANDA THROUGH INTERPRETER: The sweetness of the clams is very well-expressed. It’s very good. Yes. The chopped long onions are a nice accent. And the use of pepper is good. But a lemon or a fruit-based sauce might have given it, um, more delicacy. Marinated skillfully like this, you showed me something

Really quite good here, yeah. KENJI FUKUI THROUGH INTERPRETER: And here they come, the rice-stuffed steamed clams. First, when I put this in my mouth and I eat the clam and the glutinous rice together, because the clam is on top, the smell of the whole ocean, wow, it spreads in my mouth.

HISAKO MANDA THROUGH INTERPRETER: The flavor of the clam is perfectly absorbed into the rice here. This is so good. This soup is nice. I like this. I can’t stop. TAMIO KAGEYAMA THROUGH INTERPRETER: I can’t put it down. I know. Basing. The soup the– the clams are so nicely accentuated,

You know, not overpowered. ASAKO KISHI THROUGH INTERPRETER: The flavor is intense. Very deep. And I think you did the right thing by adding tilefish to the clams. It adds a bit of fat to it. TAMIO KAGEYAMA THROUGH INTERPRETER: When I eat this, the texture is great.

The sea urchin roe and clam is really nicely balanced, I think. Yeah. A dish that piques my appetite. I think you probably wanted to serve it first as an appetizer. The way you used raw sea urchin was very bold with soy sauce and sake. A nice touch.

KENJI FUKUI THROUGH INTERPRETER: And now, up the dishes of Iron Chef Sakai. So nice. Tasty, yummy. The clam is so tender. And the use of the broad beans has made it so soothing. This really wakes up the appetite. The clams are tender, not overcooked. So plump and juicy. Mouth-watering.

But the jelly could have used a stronger essence of the clams. A clam is a clam is a clam. But the flavor of clam juice permeated the vegetables well. It’s a new experience for me. The zucchini and potatoes, having absorbed the clam nectar, give out an entirely new flavor.

It’s French– it’s French-style clams. The sauce brings out the sweetness with the truffles in it. It’s delicious. Really good. Now this dish here, this is top-notch. I– preparing clams like a canal, well, it is tres unique. I’ve never had anything, really, like this. ASAKO KISHI THROUGH INTERPRETER: The broad bean

Appears from the center. TAMIO KAGEYAMA THROUGH INTERPRETER: Can you say cute? A nice surprise, isn’t it? Very good. I love this one. HIROYUKI SAKAI THROUGH INTERPRETER: It’s only simmered in clam juice. ASAKO KISHI THROUGH INTERPRETER: The use of scallion here is interesting. Ala Japanese. HISAKO MANDA THROUGH INTERPRETER:

The scallion is just placed on top here, but it makes a great difference in the– in the flavor. It’s amazing. The design of this dish is really well-thought-out, I think. And, well, if I may say so myself, it works. KENJI FUKUI THROUGH INTERPRETER: Clam battle.

Time now to pry the verdict out of the panel. [APPLAUSE] KENJI FUKUI THROUGH INTERPRETER: Today, a clam fest of a different kind with a feast for the eyes, pleasure for the palate, and nourishment for the soul. Challenger Santo, the artistic veteran proving himself. And now, we know why Taikanso has gained its reputation.

Iron Chef Sakai, stroke for stroke, dish for dish, keeping pace. Who’s got the edge? Who takes it? Whose cuisine reigns supreme? KENJI FUKUI THROUGH INTERPRETER: It’s the Iron Chef. Sakai has done it. And, oh, my. The body going limp. Looks like he had braced for the possibility of it going

The other way with Santo, surely, the number one chef and Izu, and the mighty effort he put up today. But Sakai and the feeling there, one of relief. Experience in this format, perhaps the edge, claiming victory in clams, Iron Chef French Hiroyuki Sakai. [THEME MUSIC]