Iron Chef – Season 5, Episode 23 – Squid – Full Episode

The challenger is the first pizza expert to enter Kitchen Stadium. What pizza can he create with squid?

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

#IronChef #cooking #competition #cookingshow #cookingcompetition #clips #best #classic #kobe #gameshow #Japan #Englishdub #chefs #culinary #battle #gourmet #announcer #comedy

[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.

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. 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,

They’re 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. TAKESHI KAGA THROUGH INTERPRETER: If memory serves me right, I’ve tasted countless Italian dishes, yet I must admit, I love pizza the most. In Italy, they say, if there are 100 pizza chefs, you’ll get 100 completely different types of pizza.

And recently, I was delighted to hear a rumor of a Japanese chef who learned everything he knows about pizza in Italy. That man apprenticed under the world champion of pizza, and at the same time, tasted all the famous pizzas around Italy. That man is today’s challenger.

Head chef of La Voglia Matta, Tetsutoshi Shimazu. He entered the field of cooking at a mere age of 15, to apprentice at a French restaurant in Tokyo. But at age 26, he chose to switch to Italian food. He joined Pappagallo and picked up all the basics of Italian food there.

A few years later, he left for Italy and found a job at a top restaurant to learn more about genuine Italian food. After returning to Japan, he was promoted to head chef of the Italian restaurant he first joined, Pappagallo. But two years later, he suddenly left for Italy

Again, telling others that his quest for Italian food was not over. Great pizza was on my mind. I wanted to search for the greatest pizza in Italy, and I wanted to recreate that in Japan. That’s why. TAKESHI KAGA THROUGH INTERPRETER: So off he

Went to Italy again, to fulfill his quest for the greatest pizza in Italy. While trying all menus at renowned places, he worked under the world champion of pizza, the greatest pizzeria in Italy. And upon returning to Japan, he was scouted as head chef for La Voglia Matta, a top restaurant in Tokyo

Famous for their pizzas. Celebrities flock to this place. The former Japanese Prime Minister Yasuhiro Nakasone, actor Toshiyuki Nishida, and the former Sumo great [INAUDIBLE] were all fans of Shimazu. Shimazu’s dishes represent his loyalty to the culture of Italian food, and his repertoire includes more than 200 pizza recipes.

So now, Shimazu, make us your magic pizza, and let the words “Bravo!” echo in my Kitchen Stadium. I’ll give it my very best. [THEME MUSIC] Today, we’ve got the man who just might make the tastiest pizzas in the country. The celebrities flock to his place.

And joining us today is a celeb herself. Actress Kazuko Katoh, welcome. Thank you for having me. Had a chance to visit the challenger’s restaurant yet? No, I haven’t been there yet, but I’ve heard good things about it. They say his place is dynamite, so enjoy today. Thank you.

And our commentator, Dr. Yukio Hattori. Doc. Always a pleasure. All right, time now to bring them on. Chairman Kaga. KENJI FUKUI THROUGH INTERPRETER: Yes. Entering the stadium, a man who has pursued the perfection of pizza at the highest level. A great opportunity, today, for us

To see what real Italian-style pizza is all about. I think I’ve succeeded in bringing real Italian pizza to Japan. Yes. 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. Chen Kenichi! KENJI FUKUI THROUGH INTERPRETER: All right. Chen it is. Shimazu, opting for a battle with the Iron Chef Chinese, Chen Kenichi, the Sichuan Sage. Son of the god of Sichuan cooking, Chen Kenmin.

With his fiery creations, Chen has built upon his father’s legacy, establishing himself on the short list of the nation’s leading figures in Chinese cuisine. But a tough challenge lies ahead against the pizza specialist. KENJI FUKUI THROUGH INTERPRETER: Across cuisine battle, Italian versus Chinese. Cheese versus hot bean paste.

Challenger Shimazu, a perfectionist in pizza, trying to bump off Iron Chef Chen. Squid, the theme. We are set. Let’s get it on. Allez cuisine. KENJI FUKUI THROUGH INTERPRETER: Bang a gong, we are on. And both men grabbing trays simultaneously. But now it’s Chen, shuffling up to the stairs, up the stand,

Beating Shimazu up there, and now getting a hold of the squid as the challenger. And quickly transferring to his tray the ones he wants to use. And we’ve got a lot of squid up there today, Doc. YUKIO HATTORI THROUGH INTERPRETER: Yeah, you’re right.

There’s the 15 of the large size and 15 small ones, for a total of 30 on the table today. And what should we be looking for today, as this battle progresses with the theme? YUKIO HATTORI THROUGH INTERPRETER: Well, with squid or cuttlefish, things like that,

It doesn’t really matter how you prepare it– boiling, grilling, whatever. You just want to be very careful not to overcook it. KENJI FUKUI THROUGH INTERPRETER: So controlling the heat, the temperature, will be key to their dishes today. YUKIO HATTORI THROUGH INTERPRETER: That is very important, you’re right.

And also, we have to watch to see if the challenger is going to make pizza out of the squid. KENJI FUKUI THROUGH INTERPRETER: That’s what he’s here for, right? I mean, he’s come in this far, so he’s got to make at least one pizza offering, I would think.

And Chen, going against an Italian chef who specializes in pizza, the first one we’ve had here in Kitchen Stadium. And I wonder if that will have any effect on his game plan today. YUKIO HATTORI THROUGH INTERPRETER: Well, you know, you’ve got to be thinking, maybe he might be wondering what the opponents are–

KENJI FUKUI THROUGH INTERPRETER: And how to counter that, too. Chen on a six battle winning streak. But Katoh-san, this is your third time here, right? KAZUKO KATOH THROUGH INTERPRETER: I think so, yes. KENJI FUKUI THROUGH INTERPRETER: For the chefs, bad news. Both times, Iron Chefs losing. KAZUKO KATOH THROUGH INTERPRETER: Oh dear,

I guess I’m bad luck then. KENJI FUKUI THROUGH INTERPRETER: 0 for 2. Even Michiba losing. KAZUKO KATOH THROUGH INTERPRETER: Yeah, I know. KENJI FUKUI THROUGH INTERPRETER: That is a rarity around here. KAZUKO KATOH THROUGH INTERPRETER: We’ll just see what happens today. KENJI FUKUI THROUGH INTERPRETER: Now, the Iron Chef’s side.

YUKIO HATTORI THROUGH INTERPRETER: Oh, he’s already filling the squid there. Still moving there, you can see it. KAZUKO KATOH THROUGH INTERPRETER: Good looking squid. YUKIO HATTORI THROUGH INTERPRETER: Yeah. Yeah, the skin’s coming off very easily there. SHINICHIRO OHTA THROUGH INTERPRETER: Fukuisan. KENJI FUKUI THROUGH INTERPRETER: From the floor, Shinichiro Ohta, go.

SHINICHIRO OHTA THROUGH INTERPRETER: Thank you. When asked about today’s theme, Iron Chef Chen said he thinks these squids are great, really fresh, and he said, I like this ingredient because I’m familiar with it, I use it at my restaurant. He sounded very pleased. Back to you.

KENJI FUKUI THROUGH INTERPRETER: All right, Chen likes it. YUKIO HATTORI THROUGH INTERPRETER: Yeah, and as you mentioned there, they are very, very nice. You see how they’re almost transparent? Very, very fresh. And you can also see a light brown layer on the skin there. KENJI FUKUI THROUGH INTERPRETER: In the top pan, there?

YUKIO HATTORI THROUGH INTERPRETER: Right. The more brown color you have on this, the fresher they are. Or at least, that’s according to the fishmongers. KAZUKO KATOH THROUGH INTERPRETER: You know, I could eat this just as they are, sashimi style with ginger and soy sauce. YUKIO HATTORI THROUGH INTERPRETER: The noodle form–

KENJI FUKUI THROUGH INTERPRETER: Squid noodles. YUKIO HATTORI THROUGH INTERPRETER: Yeah. KAZUKO KATOH THROUGH INTERPRETER: Very yummy. KENJI FUKUI THROUGH INTERPRETER: Don’t think Chen’s into that, though. Iron Chef Japanese, Michiba, he’d be into that if he was having squid to work with. And, you know, it should be interesting to see

How the challenger uses squid in his pizza. We’ll have to see what he does. This is a man who, after all, in the Chairman’s words, sold his sole for Italian pizza. His reward, his pizza has been very popular. Even celebrities don’t mind waiting in line at his place.

And you have any idea what he’s doing here? SHINICHIRO OHTA THROUGH INTERPRETER: Fukuisan. KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: These are called grissini. KENJI FUKUI THROUGH INTERPRETER: Oh, grissini. OK, that’s Italian bread, like the breadsticks. You see them– you know, they stick them in the glasses in the restaurants.

KAZUKO KATOH THROUGH INTERPRETER: Right, right, OK. Or on the table, right? YUKIO HATTORI THROUGH INTERPRETER: Right, yeah, it’s kind of a munchie more than anything. KENJI FUKUI THROUGH INTERPRETER: Kind of like a cracker? YUKIO HATTORI THROUGH INTERPRETER: Yeah, yeah, they’re called grissini. KENJI FUKUI THROUGH INTERPRETER: OK. YUKIO HATTORI THROUGH INTERPRETER:

Yeah, and he’s just putting them in the food processor there. KENJI FUKUI THROUGH INTERPRETER: Going for some grissini crumbs. Now the Iron Chef side here. YUKIO HATTORI THROUGH INTERPRETER: What’s he got there, ginger? KENJI FUKUI THROUGH INTERPRETER: In the wok. YUKIO HATTORI THROUGH INTERPRETER: Chili pepper, perhaps. KENJI FUKUI THROUGH INTERPRETER: OK,

And some salt there, I think. YUKIO HATTORI THROUGH INTERPRETER: Salt went in. KENJI FUKUI THROUGH INTERPRETER: Beginnings of an end. Wok stir fry with what? YUKIO HATTORI THROUGH INTERPRETER: If I had to take a guess, I’d say the legs. KENJI FUKUI THROUGH INTERPRETER: All right, some there on the side.

YUKIO HATTORI THROUGH INTERPRETER: Yeah, but it’s almost too early to start that, wouldn’t you think? KENJI FUKUI THROUGH INTERPRETER: Yeah, you’d save doing that for later, right? YUKIO HATTORI THROUGH INTERPRETER: OK, yeah. And he’s adding some long onions in there as well. So he’s doing a stir fry.

KENJI FUKUI THROUGH INTERPRETER: Yep, right there, squid legs have gone in. YUKIO HATTORI THROUGH INTERPRETER: Yeah. Perhaps he’ll just want them to cool them down later. KENJI FUKUI THROUGH INTERPRETER: And giving it the stir fry treatment. Now the challenger. And real thin over here. KAZUKO KATOH THROUGH INTERPRETER: Some eggplant.

YUKIO HATTORI THROUGH INTERPRETER: Yeah. Well, it’s almost Chinese in technique, isn’t it? KAZUKO KATOH THROUGH INTERPRETER: You’re right. YUKIO HATTORI THROUGH INTERPRETER: Yeah, and you seek it like that, then when you see the Chinese knife– KENJI FUKUI THROUGH INTERPRETER: Kazuko, can you slice it this thin?

KAZUKO KATOH THROUGH INTERPRETER: I don’t think so. Not quite that thin. KENJI FUKUI THROUGH INTERPRETER: Almost paper thin right there. YUKIO HATTORI THROUGH INTERPRETER: Yeah, well you’ve got to give credit where credit’s due, too. The knife plays a big part. You see the pattern in it?

It prevents the knife from sticking to the ingredient, makes it very easy to control. KENJI FUKUI THROUGH INTERPRETER: I could use one of those at home. SHINICHIRO OHTA THROUGH INTERPRETER: Fukuisan. KENJI FUKUI THROUGH INTERPRETER: Yes? SHINICHIRO OHTA THROUGH INTERPRETER: This hasn’t been confirmed yet, but one of the assistants

From the challenger side has told us that they’re preparing one fried dish, one pizza, one soup, and one sashimi dish– for a total of four dishes we expect from that side. YUKIO HATTORI THROUGH INTERPRETER: And that was from the challenger? SHINICHIRO OHTA THROUGH INTERPRETER: That’s the challenger, that’s correct.

KENJI FUKUI THROUGH INTERPRETER: And one of them’s sashimi, all right. And Chen, even he perked up hearing that. The challenger is going to make sashimi. YUKIO HATTORI THROUGH INTERPRETER: Interesting, OK. KENJI FUKUI THROUGH INTERPRETER: All right, 15 minutes gone in the battle, and challenger Shimazu is going to have to–

Isn’t he going to have to be making his pizza pretty soon here? YUKIO HATTORI THROUGH INTERPRETER: The pizza– KENJI FUKUI THROUGH INTERPRETER: How long will that take? YUKIO HATTORI THROUGH INTERPRETER: Well, if he has the dough prepared, 15, 20 minutes. KENJI FUKUI THROUGH INTERPRETER: All right. He’s got plenty of time then.

YUKIO HATTORI THROUGH INTERPRETER: OK, what’s this now? OK. Oh, that’s the tool that you use to put the pizza in and out of the oven– kind of a big shovel, almost. KENJI FUKUI THROUGH INTERPRETER: All right. And this is what we will see him use, come the second half

Of the battle today, when he is making his pizza in his element. YUKIO HATTORI THROUGH INTERPRETER: Right, because when you get it served up and on your plate, you want it just prepared, right? SHINICHIRO OHTA THROUGH INTERPRETER: Fukuisan? KENJI FUKUI THROUGH INTERPRETER: Yes? SHINICHIRO OHTA THROUGH INTERPRETER:

Here’s the answer to what you were just discussing. The challenger says he’s calculated that he’ll have to start his pizza right around the 40 minutes past announcement, or 20 minutes to go, if you prefer. KENJI FUKUI THROUGH INTERPRETER: All right. YUKIO HATTORI THROUGH INTERPRETER: OK, so we were pretty close.

KENJI FUKUI THROUGH INTERPRETER: 15 to 20 minutes, and if that’s what Shimazu says, that’s good enough for us. He’s the authority on pizza in this country. And now, over the Iron Chef right here. YUKIO HATTORI THROUGH INTERPRETER: Oh, his squid legs. KENJI FUKUI THROUGH INTERPRETER: A nice stir fry in progress.

YUKIO HATTORI THROUGH INTERPRETER: This will be better after being chilled. KENJI FUKUI THROUGH INTERPRETER: And some miniature onions in there. YUKIO HATTORI THROUGH INTERPRETER: Yeah, great with steamed rice. KAZUKO KATOH THROUGH INTERPRETER: I can imagine. KENJI FUKUI THROUGH INTERPRETER: Smell with the Iron Chef’s cooking. He’s the authority on pizza in this country,

Now over to the Iron Chef. YUKIO HATTORI THROUGH INTERPRETER: Oh, his squid legs. KENJI FUKUI THROUGH INTERPRETER: Nice stir fry in progress. YUKIO HATTORI THROUGH INTERPRETER: No, this is even better after being chilled. KENJI FUKUI THROUGH INTERPRETER: And some miniature onions in there. YUKIO HATTORI THROUGH INTERPRETER: Yeah, perfect with steamed rice.

KAZUKO KATOH THROUGH INTERPRETER: I can imagine. KENJI FUKUI THROUGH INTERPRETER: Smell what the Iron Chef’s cooking. And you know what? It almost smells like you’re at a summer festival– you know, where you have some of the vendors have set up stands, selling grilled squid. KAZUKO KATOH THROUGH INTERPRETER: Really,

You think it smells like that? YUKIO HATTORI THROUGH INTERPRETER: Actually, I have to agree with you. I don’t think you’re far off base. KENJI FUKUI THROUGH INTERPRETER: Either that, or maybe it smells like sitting on the dock of the bay or something, watching the tide roll away. All right, back to the–

OK, now the challenger side right here. And pot on the stove, and maybe some tomato sauce in that one right there. Give it another shake. YUKIO HATTORI THROUGH INTERPRETER: What is that? SHINICHIRO OHTA THROUGH INTERPRETER: Fukuisan? KENJI FUKUI THROUGH INTERPRETER: Yes? SHINICHIRO OHTA THROUGH INTERPRETER:

Yes, so far the only ingredient in the pot that the challenge is working with is whole tomatoes, which are being stewed. Nothing special. Back to you. KENJI FUKUI THROUGH INTERPRETER: Tomatoes. YUKIO HATTORI THROUGH INTERPRETER: Nothing there. So a pizza sauce, I imagine. KENJI FUKUI THROUGH INTERPRETER: Yeah, starting

To make that right now, then. YUKIO HATTORI THROUGH INTERPRETER: Yeah, but then again, he could turn it into a soup with some other ingredients as well. KENJI FUKUI THROUGH INTERPRETER: Could be, sure. YUKIO HATTORI THROUGH INTERPRETER: It’s kind of a 50-50 shot right now. KENJI FUKUI THROUGH INTERPRETER: Italian cooking, a lot

Of ways you could go with that. And now, we are back on Iron Chef Chen’s side. Broad beans being mixed into this here. YUKIO HATTORI THROUGH INTERPRETER: Oh yeah, the broad beans you can see. KENJI FUKUI THROUGH INTERPRETER: One of the components, and looks like the other is– YUKIO HATTORI THROUGH INTERPRETER:

We’ve got squid, of course. KENJI FUKUI THROUGH INTERPRETER: OK, and adding the liquid there. YUKIO HATTORI THROUGH INTERPRETER: Some ginger in there. KENJI FUKUI THROUGH INTERPRETER: There’s something else in there, too. YUKIO HATTORI THROUGH INTERPRETER: I think that’s lemon. KENJI FUKUI THROUGH INTERPRETER: OK. Could be served as is.

YUKIO HATTORI THROUGH INTERPRETER: Possibly a salad. KENJI FUKUI THROUGH INTERPRETER: Or perhaps a stir fry. YUKIO HATTORI THROUGH INTERPRETER: Well he just ate it, didn’t he? KENJI FUKUI THROUGH INTERPRETER: Taste test, and one of the perks. And 30 minutes gone, got to keep it cranked up for another 30.

YUKIO HATTORI THROUGH INTERPRETER: OK. I think I’ve got the answer here. KAZUKO KATOH THROUGH INTERPRETER: What? YUKIO HATTORI THROUGH INTERPRETER: The tomato puree– the challenger is now stewing that– will be the pizza sauce. KENJI FUKUI THROUGH INTERPRETER: Pizza sauce, right here. YUKIO HATTORI THROUGH INTERPRETER: Yeah,

And because he refuses to use any ready-made stuff, obviously. KAZUKO KATOH THROUGH INTERPRETER: Well, that makes sense, doesn’t it? YUKIO HATTORI THROUGH INTERPRETER: Yeah, so he’s making his own tomato sauce now. KENJI FUKUI THROUGH INTERPRETER: Everything being done from scratch. YUKIO HATTORI THROUGH INTERPRETER: Right.

KENJI FUKUI THROUGH INTERPRETER: Ready to bet the house? That’s the pizza sauce? YUKIO HATTORI THROUGH INTERPRETER: All right, the money is going down. KENJI FUKUI THROUGH INTERPRETER: All right, let it ride. Now in this pot, he’s got some lobster there. YUKIO HATTORI THROUGH INTERPRETER: Yeah, but that’s not Omar lobster.

KENJI FUKUI THROUGH INTERPRETER: Ise lobster? YUKIO HATTORI THROUGH INTERPRETER: Mangosteen, I think. KENJI FUKUI THROUGH INTERPRETER: OK. YUKIO HATTORI THROUGH INTERPRETER: So this could be a soup, then, yeah. KENJI FUKUI THROUGH INTERPRETER: All right. Now giving that a dose. Whoa! Shimazu, la flambé. Flame-throwing Mediterranean cuisine style. KAZUKO KATOH THROUGH INTERPRETER: Indeed.

YUKIO HATTORI THROUGH INTERPRETER: And he put in some clams, too, I think. Some vongele, right? KENJI FUKUI THROUGH INTERPRETER: Loading up and unloading another tray there. YUKIO HATTORI THROUGH INTERPRETER: Yeah. More prawns going in. KAZUKO KATOH THROUGH INTERPRETER: Wow, still lots of flames. Yeah. There they go.

KENJI FUKUI THROUGH INTERPRETER: And a live look at that. YUKIO HATTORI THROUGH INTERPRETER: Yeah, I wonder what it is. Could be the soup. KENJI FUKUI THROUGH INTERPRETER: Seafood rich. YUKIO HATTORI THROUGH INTERPRETER: Yeah. KENJI FUKUI THROUGH INTERPRETER: A Mediterranean seafood soup. KAZUKO KATOH THROUGH INTERPRETER: I’d go along with that.

KENJI FUKUI THROUGH INTERPRETER: And look at the flammable action on the replay. YUKIO HATTORI THROUGH INTERPRETER: And the squid going in, wow. KENJI FUKUI THROUGH INTERPRETER: All right. Yes, finally the squid becoming a member of this seafood club in here. YUKIO HATTORI THROUGH INTERPRETER:

OK, but now, the question burning in all of our minds– will he add the tomato sauce? I said this for the pizza. Will it go into this or will it not? KAZUKO KATOH THROUGH INTERPRETER: I’m waiting. YUKIO HATTORI THROUGH INTERPRETER: Well, I’ve already made my guess, so I’m going to stick with it.

KENJI FUKUI THROUGH INTERPRETER: Well, so far, you’ve hit everything thrown your way. And Chen really sweating and smiling for the camera there. And the Iron Chef back in his serious mode. YUKIO HATTORI THROUGH INTERPRETER: OK, so he’s taking– what is that, squid, out of the food processor?

KENJI FUKUI THROUGH INTERPRETER: OK, and that’s off and ready to take it and make something with it. Yes? SHINICHIRO OHTA THROUGH INTERPRETER: Yeah, the ingredients in this pureed mixture that the Iron Chef is smiling about, are squid and shanton soup. KENJI FUKUI THROUGH INTERPRETER: All right.

A pretty exquisite combo in the food processor from the Iron Chef. And now, Shimazu, let’s see what he’s doing. KAZUKO KATOH THROUGH INTERPRETER: Oh, tomato sauce! KENJI FUKUI THROUGH INTERPRETER: Tomato sauce. YUKIO HATTORI THROUGH INTERPRETER: How much money did I bet again? KENJI FUKUI THROUGH INTERPRETER: Just,

Who was betting the sauce was going to be used for a pizza? YUKIO HATTORI THROUGH INTERPRETER: No recollection myself. Who was that, anyway? KENJI FUKUI THROUGH INTERPRETER: Well he didn’t use all of it. KAZUKO KATOH THROUGH INTERPRETER: Oh, yeah. Some’s left. YUKIO HATTORI THROUGH INTERPRETER:

OK, so there’s enough leftover for the pizza sauce, right? KAZUKO KATOH THROUGH INTERPRETER: Have faith, don’t worry, Hattori-san. He’s got some left here. KENJI FUKUI THROUGH INTERPRETER: Still alive. Not a lot for the pizza, though. YUKIO HATTORI THROUGH INTERPRETER: I love my job. Please don’t– KENJI FUKUI THROUGH INTERPRETER: Well, you haven’t completely

Struck out, but do you want to go double or nothing on the next one? YUKIO HATTORI THROUGH INTERPRETER: OK, well, he’s going to be frying these things. KENJI FUKUI THROUGH INTERPRETER: OK, this is squid dumpling there. YUKIO HATTORI THROUGH INTERPRETER: Dumplings, right. KENJI FUKUI THROUGH INTERPRETER: All right.

And what about on the other side? The Iron Chef looks like he could be making a similar type of dumpling, with his paste here. YUKIO HATTORI THROUGH INTERPRETER: Could very well be, yeah. KAZUKO KATOH THROUGH INTERPRETER: Yeah, it looks like it. KENJI FUKUI THROUGH INTERPRETER: My dumplings against yours.

But the Iron Chef’s might be a little different there. YUKIO HATTORI THROUGH INTERPRETER: Yeah, you never know what he’s going to do. KENJI FUKUI THROUGH INTERPRETER: Chen’s with squid and shanton, and now the challenger with his here. YUKIO HATTORI THROUGH INTERPRETER: Yeah, well, definitely squid dumplings. KENJI FUKUI THROUGH INTERPRETER: And there’s

The first one, eased off the spoon into a pot of bubbling hot oil. And these have been processed, squid. YUKIO HATTORI THROUGH INTERPRETER: With the grissini, right? KENJI FUKUI THROUGH INTERPRETER: The breadsticks in the processor. YUKIO HATTORI THROUGH INTERPRETER: Right. Crumbled ones all mixed in. KENJI FUKUI THROUGH INTERPRETER: And what

Does the grissini provide? Why does he want to go with that? YUKIO HATTORI THROUGH INTERPRETER: Well, a little bit for the aroma, but also for texture. KENJI FUKUI THROUGH INTERPRETER: Marvelous to take it and run it through the processor, along with the squid and viola. Italian-style squid dumplings on the way.

Now on Chen’s side, and his mix for a dumpling. Threw something in right there. I wonder if that has any hot and spicy component to it. YUKIO HATTORI THROUGH INTERPRETER: OK, hold on. So can we go back to the challenger here? KENJI FUKUI THROUGH INTERPRETER: Let’s see. YUKIO HATTORI THROUGH INTERPRETER:

I think he’s using something ready-made here, probably due to the time limit. KENJI FUKUI THROUGH INTERPRETER: Apparently the pizza dough, of course, knowing he’d have to prepare that, more than just a single dish. If he wanted to have a shot at winning this thing, no way he could spend the whole time

Making pizza dough from scratch, at the expense of not making other dishes. So he grabs the dough off the shelf here. YUKIO HATTORI THROUGH INTERPRETER: Yeah. Oh, and he’s got circle molds. SHINICHIRO OHTA THROUGH INTERPRETER: Fukuisan? KENJI FUKUI THROUGH INTERPRETER: Yes? SHINICHIRO OHTA THROUGH INTERPRETER: Yeah, here are the ingredients the challenger

Is spooning from this bowl. They include green, yellow, and red bell peppers, zucchini, celery, and onions, all chopped up and mixed together with olive oil. KENJI FUKUI THROUGH INTERPRETER: Oh, a great layer, laying it down there. KAZUKO KATOH THROUGH INTERPRETER: Oh that sounds nice.

KENJI FUKUI THROUGH INTERPRETER: And continuing to lay it on and fill them up on the plates. This is the challenge. YUKIO HATTORI THROUGH INTERPRETER: I’m thinking that he’ll put something on top of this. I think it’s going to be part of his sashimi dish. KENJI FUKUI THROUGH INTERPRETER: Raw squid.

KAZUKO KATOH THROUGH INTERPRETER: Could be. KENJI FUKUI THROUGH INTERPRETER: Raw squid with this one. YUKIO HATTORI THROUGH INTERPRETER: That’s my guess, anyway. KENJI FUKUI THROUGH INTERPRETER: All right, and let’s see. He’s got some rape blossoms right there in the bowl, as well. And looks like it, yes. Here comes the squid.

YUKIO HATTORI THROUGH INTERPRETER: OK, well I got that one right. KENJI FUKUI THROUGH INTERPRETER: You’re on the comeback. YUKIO HATTORI THROUGH INTERPRETER: Well, we’ll see what they come back, after the whole tomato sauce debacle is finished. KENJI FUKUI THROUGH INTERPRETER: Right. right back on your horse. YUKIO HATTORI THROUGH INTERPRETER: Well,

That’s why I’m sitting here. KENJI FUKUI THROUGH INTERPRETER: I don’t think you’d mind squid more often, huh? YUKIO HATTORI THROUGH INTERPRETER: No. What do you mean? I’m usually fairly close. KENJI FUKUI THROUGH INTERPRETER: Check it out here, it’s an Italian veggie salad. KAZUKO KATOH THROUGH INTERPRETER: Oh, salmon roe?

YUKIO HATTORI THROUGH INTERPRETER: Salmon roe, yeah. KENJI FUKUI THROUGH INTERPRETER: With ikura. They use that in Italy? YUKIO HATTORI THROUGH INTERPRETER: Well, normally caviar is more common. Salmon roe, Russia and Japan use it more. KENJI FUKUI THROUGH INTERPRETER: All right, so his ability

To create on his own, coming to the fore with the use of ikura, salmon roe. Not strictly Italian. Rearrange to suit his interpretation. Challenger Shimazu– wow, what a job on this side. Now let’s see what the Iron Chef’s got going, I think, with the shark fins here, right?

YUKIO HATTORI THROUGH INTERPRETER: Oh yeah, it is shark fin. KENJI FUKUI THROUGH INTERPRETER: Maybe for a soup. YUKIO HATTORI THROUGH INTERPRETER: Right. KENJI FUKUI THROUGH INTERPRETER: And ripping them apart as he drops them in. And have to imagine he’d be adding squid to this one in some form, some shape.

YUKIO HATTORI THROUGH INTERPRETER: Probably in a ground up form, cooked right into the soup. KAZUKO KATOH THROUGH INTERPRETER: Oh, I see. OK. YUKIO HATTORI THROUGH INTERPRETER: OK. Oh, and is the frying done here? KENJI FUKUI THROUGH INTERPRETER: On the other side, the challenger? Yes, his squid dumplings. YUKIO HATTORI THROUGH INTERPRETER: Oh, wow.

KENJI FUKUI THROUGH INTERPRETER: Zooming in on those. YUKIO HATTORI THROUGH INTERPRETER: Oh, golden. Almost looks like fried chicken, doesn’t it? KAZUKO KATOH THROUGH INTERPRETER: Yep, yep. KENJI FUKUI THROUGH INTERPRETER: They look great. YUKIO HATTORI THROUGH INTERPRETER: Oh, man. Yeah, very basic but wonderful. KENJI FUKUI THROUGH INTERPRETER: Go.

YUKIO HATTORI THROUGH INTERPRETER: He’s got to have enough time for the pizza. KENJI FUKUI THROUGH INTERPRETER: Well, we’re coming up on the 20 minute mark right now, and– ANNOUNCER: 20 minutes to go. KENJI FUKUI THROUGH INTERPRETER: In fact, there’s the call. 20 minutes left in the battle. KAZUKO KATOH THROUGH INTERPRETER:

What’s he doing here? YUKIO HATTORI THROUGH INTERPRETER: Tenmenjan, is it? KENJI FUKUI THROUGH INTERPRETER: Iron Chef side, the miso-like stuff there. YUKIO HATTORI THROUGH INTERPRETER: Yeah, it is a miso. I think it’s tenmenjan. KAZUKO KATOH THROUGH INTERPRETER: Oh, it’s kind of like a sweet paste then. YUKIO HATTORI THROUGH INTERPRETER: Right.

It’s a miso made from flour. KENJI FUKUI THROUGH INTERPRETER: All right. And less than 20 minutes remaining. Challenger Shimazu, and you got to wonder what’s going on over there, when he’s going to get that pizza dough going. My goodness, it’s getting late. Hey, he must have heard us. There he goes with it.

And he’ll be rolling that out soon enough. Not rolling his own, but pizza dough off the shelves of Kitchen Stadium. And this is a man who says we have not been exposed to genuine Italian pizza, here in Japan. And he is going to show us what it’s all about today, in this battle.

SHINICHIRO OHTA THROUGH INTERPRETER: Fukuisan? KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: A moment ago, Iron Chef Chen was mincing squid. He has now added more ingredients to that– rice wine, zhaotong, seafood seasoning paste, and hot bean paste, among other things. KENJI FUKUI THROUGH INTERPRETER: All right. Thanks, Ohta. Zhaotong.

YUKIO HATTORI THROUGH INTERPRETER: OK, excellent. KAZUKO KATOH THROUGH INTERPRETER: And now, over to the other side, and there he goes. YUKIO HATTORI THROUGH INTERPRETER: Oh, wow. KAZUKO KATOH THROUGH INTERPRETER: Oh, my. YUKIO HATTORI THROUGH INTERPRETER: You know, it looks very flimsy. KENJI FUKUI THROUGH INTERPRETER: Amazing, doesn’t tear. KAZUKO KATOH THROUGH INTERPRETER: Wow.

YUKIO HATTORI THROUGH INTERPRETER: This is fun to watch. KAZUKO KATOH THROUGH INTERPRETER: Trying to take notes. KENJI FUKUI THROUGH INTERPRETER: Look at that. It just keeps expanding, flipping that out. YUKIO HATTORI THROUGH INTERPRETER: It almost makes it look like it’s made out of rubber, doesn’t it? KAZUKO KATOH THROUGH INTERPRETER: Yes, yes.

KENJI FUKUI THROUGH INTERPRETER: Tetsutoshi Shimazu, turning it loose. YUKIO HATTORI THROUGH INTERPRETER: Oh, the man is amazing. KAZUKO KATOH THROUGH INTERPRETER: Need a lot of practice to do this, I think. YUKIO HATTORI THROUGH INTERPRETER: Lots of practice. KENJI FUKUI THROUGH INTERPRETER: You would need practice just to have practice. YUKIO HATTORI THROUGH INTERPRETER:

Only pros can do this. KENJI FUKUI THROUGH INTERPRETER: How many of these do you think we would drop if we tried? KAZUKO KATOH THROUGH INTERPRETER: Don’t want to think about it. YUKIO HATTORI THROUGH INTERPRETER: Numerous, numerous amounts. KENJI FUKUI THROUGH INTERPRETER: Pretty exciting, seeing that Shimazu in action. And you know what?

Starts to make me hungry for some pizza. YUKIO HATTORI THROUGH INTERPRETER: OK. Now let’s go back to the Iron Chef here. Remember, Ohta was mentioning zhaotong. KENJI FUKUI THROUGH INTERPRETER: Right. YUKIO HATTORI THROUGH INTERPRETER: It’s a pickled duck egg, is what that is. KENJI FUKUI THROUGH INTERPRETER: OK, and in the mix, Chen’s

Assistant there, working on it. On the Iron Chef side. Now Shimazu. KAZUKO KATOH THROUGH INTERPRETER: Ta da! Congratulations! YUKIO HATTORI THROUGH INTERPRETER: Once again, I save the day. OK, he saved mine. KENJI FUKUI THROUGH INTERPRETER: You can come back next week. YUKIO HATTORI THROUGH INTERPRETER: OK, good. I was hoping.

SHINICHIRO OHTA THROUGH INTERPRETER: Fukuisan? KENJI FUKUI THROUGH INTERPRETER: Yes? SHINICHIRO OHTA THROUGH INTERPRETER: Iron Chef Chen was gazing in awe at challenger Shimazu, as he was spinning his pizza dough in the air. And as he went back to doing what he was doing,

We heard him mumble, “I may not have a dish that’ll beat that.” KENJI FUKUI THROUGH INTERPRETER: He said that? SHINICHIRO OHTA THROUGH INTERPRETER: That’s what he said. KENJI FUKUI THROUGH INTERPRETER: Wow. You never know. Well, probably said in jest, or maybe for sandbagging purposes.

I’m sure Chen doesn’t think he’s out of this one, not by any stretch. ANNOUNCER: 15 minutes to go. KENJI FUKUI THROUGH INTERPRETER: Now we’re down to 15 minutes, and look here, papaya? YUKIO HATTORI THROUGH INTERPRETER: Actually, no. I think bell pepper. KENJI FUKUI THROUGH INTERPRETER: Bell pepper, OK.

And laying some squid onto bell pepper. KAZUKO KATOH THROUGH INTERPRETER: Oh, look at the challenger. YUKIO HATTORI THROUGH INTERPRETER: Putting something on top. Oh that’s cheese. KENJI FUKUI THROUGH INTERPRETER: On top of the pizza there, yes. YUKIO HATTORI THROUGH INTERPRETER: OK. KAZUKO KATOH THROUGH INTERPRETER: Eggplant’s going on.

KENJI FUKUI THROUGH INTERPRETER: And those are the thin slices of eggplant, remember in the early going? And that, Japanese eggplant, I think. YUKIO HATTORI THROUGH INTERPRETER: Actually, from the size, I’m guessing American-style, yeah. KAZUKO KATOH THROUGH INTERPRETER: You know, the Iron Chef’s dishes are also very colorful.

KENJI FUKUI THROUGH INTERPRETER: All right, Chen, and let’s see, yes. KAZUKO KATOH THROUGH INTERPRETER: Well, what I’m saying is, they don’t actually look completely Chinese, you know, the way they’re displayed. KENJI FUKUI THROUGH INTERPRETER: And a nice trio of appetizers right there. KAZUKO KATOH THROUGH INTERPRETER: Mm, yes.

KENJI FUKUI THROUGH INTERPRETER: And pulling back. Very attractive presentation. KAZUKO KATOH THROUGH INTERPRETER: Really pretty. KENJI FUKUI THROUGH INTERPRETER: Just from the dish alone, you get the idea that Iron Chef Chen is branching out a bit differently today. A little more Euro in his approach in this battle. YUKIO HATTORI THROUGH INTERPRETER:

Yeah, very much so. Kind of a departure for him. KENJI FUKUI THROUGH INTERPRETER: Chen at the chopping block, slicing. And now Shimazu, and squid on top of the eggplant, right there. YUKIO HATTORI THROUGH INTERPRETER: Yeah. Now, he was cooking it very lightly first before he chopped them up, right?

Or is this a different dish? KENJI FUKUI THROUGH INTERPRETER: I thought they had grilled that first. Maybe it’s a different one. And, OK, now he is applying the green, rather thin sauce. And that sauce, going on to the pizza there. And what do you make of that one?

YUKIO HATTORI THROUGH INTERPRETER: I’m guessing some sort of an herb sauce. KENJI FUKUI THROUGH INTERPRETER: OK, well we will have to find out what’s in that. KAZUKO KATOH THROUGH INTERPRETER: I don’t know. KENJI FUKUI THROUGH INTERPRETER: OK, well it’s done, the prep work.

And now, taking it back to the oven, and going in, and he’s got less than 15 minutes. SHINICHIRO OHTA THROUGH INTERPRETER: Fukuisan? KENJI FUKUI THROUGH INTERPRETER: Yes? SHINICHIRO OHTA THROUGH INTERPRETER: While challenger Shimazu was working on his pizza, he said he had to be extra careful when using this oven today, because he’s

Never used it before. He said he’ll set it at 500 degrees Fahrenheit, and then watch it very carefully. KENJI FUKUI THROUGH INTERPRETER: Thank you. That is critical. YUKIO HATTORI THROUGH INTERPRETER: Yeah, well, you can kind of see a piece turning up there, right? He’s got to be very careful.

KENJI FUKUI THROUGH INTERPRETER: What is happening there? YUKIO HATTORI THROUGH INTERPRETER: Well, it’s a convection oven, right? So there’s airflow from the bottom. And that can peel things up, so he’s got to be very cautious with this. KENJI FUKUI THROUGH INTERPRETER: Right. The oven, a factor that will come into play.

And now the challenger’s seafood soup is off. And, ooh, the color there. Look at that. YUKIO HATTORI THROUGH INTERPRETER: Oh, wow, that is a deluxe base, isn’t it? KAZUKO KATOH THROUGH INTERPRETER: What a treat. What a treat. YUKIO HATTORI THROUGH INTERPRETER: I haven’t had anything like this in a long, long time.

KAZUKO KATOH THROUGH INTERPRETER: No, me neither. KENJI FUKUI THROUGH INTERPRETER: The essence of seafood of the Mediterranean, contained in this pot. YUKIO HATTORI THROUGH INTERPRETER: A very good way to put it, yeah. He’s got all the flavors combined in there. You know, I’ve got to say, I’m very impressed by this man.

KENJI FUKUI THROUGH INTERPRETER: He is putting out today. YUKIO HATTORI THROUGH INTERPRETER: He knows good food. KENJI FUKUI THROUGH INTERPRETER: Absolutely, and can’t wait to check out his pizza. YUKIO HATTORI THROUGH INTERPRETER: I have to say, I’m very impressed with this man. KENJI FUKUI THROUGH INTERPRETER: He’s putting out. YUKIO HATTORI THROUGH INTERPRETER:

He knows good food. KENJI FUKUI THROUGH INTERPRETER: Absolutely, and can’t wait to check out his pizza. YUKIO HATTORI THROUGH INTERPRETER: Yeah. Now, the Iron Chef, working on his hot and spicy dish, I believe. KENJI FUKUI THROUGH INTERPRETER: All right, Chen, there he goes. Watch out, a little flame fest over there.

Hot and spicy. YUKIO HATTORI THROUGH INTERPRETER: Yeah. KENJI FUKUI THROUGH INTERPRETER: With the squid already in it, right? It’s getting a hot and spicy finish right there. YUKIO HATTORI THROUGH INTERPRETER: Excellent. KENJI FUKUI THROUGH INTERPRETER: Chen, putting his Sichuan stamp on things. A hot and spicy dish, and a little “flamola” over there.

Finally seeing that from him today, the Iron Chef. Woo! YUKIO HATTORI THROUGH INTERPRETER: Now, he’s got corn in there. I didn’t notice that before. KENJI FUKUI THROUGH INTERPRETER: All right. Up close, corn in that one. And now on the other side. Get ready, here it comes. Shimazu’s pizza coming out of the oven.

Working with the convection oven today, and that’s got to throw his game off just a bit, you’d think. They’ve gotten the pizza out there now. YUKIO HATTORI THROUGH INTERPRETER: He’s going to be putting it onto that wooden pad now. KENJI FUKUI THROUGH INTERPRETER: All right, now.

But he didn’t use that other utensil, which I guess he had brought in. YUKIO HATTORI THROUGH INTERPRETER: I think that was just too big for the convection oven, yeah. KENJI FUKUI THROUGH INTERPRETER: All right. Now, I’m sure he does use that with his pizza

Oven at his place, but today, not able to use it. And now, he is adding more here on top of the pizza. YUKIO HATTORI THROUGH INTERPRETER: Wow. KENJI FUKUI THROUGH INTERPRETER: And you know most of the time– or most times, I or the family, we have pizza,

We just call one of the home delivery outfits, you know? Motorbike it over the house. So I’m not really the pizza gourmet, you know. And generally, we’re getting pizza with the thicker crust– thicker than the one made here by Shimazu. Now, this one is a lot bigger, you know.

YUKIO HATTORI THROUGH INTERPRETER: Right, yeah. KAZUKO KATOH THROUGH INTERPRETER: I was going to mention that. YUKIO HATTORI THROUGH INTERPRETER: Yeah, it’s totally different from what you get delivered to your door. KENJI FUKUI THROUGH INTERPRETER: Authentic pizza, the real deal in Italy, must be of a thin crust, then. YUKIO HATTORI THROUGH INTERPRETER: I

Believe that is the case, yeah. KENJI FUKUI THROUGH INTERPRETER: All right, the challenger’s promised us the genuine article. And now Chen, his shark fin soup. No squid in there yet, I believe, as of at this point. YUKIO HATTORI THROUGH INTERPRETER: No, and now the challenger is making something here.

Oh, this isn’t finished yet, OK. KENJI FUKUI THROUGH INTERPRETER: His seafood soup, but he’s got squid in it right there. YUKIO HATTORI THROUGH INTERPRETER: Right, so he’ll maybe be doing the serving himself on this one. KENJI FUKUI THROUGH INTERPRETER: All right. ANNOUNCER: Three minutes to go. KENJI FUKUI THROUGH INTERPRETER: Three minutes left,

And hearing that, they go into hurry up offense mode on the Iron Chef side. SHINICHIRO OHTA THROUGH INTERPRETER: Fukuisan, he calls this powder snow. KENJI FUKUI THROUGH INTERPRETER: One more time? SHINICHIRO OHTA THROUGH INTERPRETER: Powder snow. KENJI FUKUI THROUGH INTERPRETER: Which– YUKIO HATTORI THROUGH INTERPRETER: Well, technically meringue. KENJI FUKUI THROUGH INTERPRETER: OK,

With some egg white in there. And assistant’s beating it. Now let’s get back over to Shimazu’s side. YUKIO HATTORI THROUGH INTERPRETER: Oh, the squid going on top here. KENJI FUKUI THROUGH INTERPRETER: Along with the langoustine. YUKIO HATTORI THROUGH INTERPRETER: Yeah, wow. Guess he wanted to really accentuate the flavor here.

KENJI FUKUI THROUGH INTERPRETER: Soaking up the flavors of the seafood soup. YUKIO HATTORI THROUGH INTERPRETER: Oh, a true Mediterranean soup, a bouillabaisse. KAZUKO KATOH THROUGH INTERPRETER: Wow. YUKIO HATTORI THROUGH INTERPRETER: Oh man. KENJI FUKUI THROUGH INTERPRETER: Look at that one right there. And what an effort with that one, by the challenger.

YUKIO HATTORI THROUGH INTERPRETER: Yeah, very much. KAZUKO KATOH THROUGH INTERPRETER: Hey, you know, Chen-san’s soup is also looking pretty interesting. YUKIO HATTORI THROUGH INTERPRETER: Right, and he just added this into the shark– KENJI FUKUI THROUGH INTERPRETER: Yes, right there, piling it right in and on, and mixing it up.

And the meringue and shark fins, and I guess squid will go with this. YUKIO HATTORI THROUGH INTERPRETER: I have to say so, yeah. KENJI FUKUI THROUGH INTERPRETER: It’ll have to. YUKIO HATTORI THROUGH INTERPRETER: Yeah. KENJI FUKUI THROUGH INTERPRETER: No squid in there yet,

But he’s got to get it in there to clear the theme ingredient requirement. And that one is really thickening up nicely there. The Iron Chef’s shark fin meringue soup so far. KAZUKO KATOH THROUGH INTERPRETER: Wow, look at that. YUKIO HATTORI THROUGH INTERPRETER: Oh, this ought to be so good.

KENJI FUKUI THROUGH INTERPRETER: So fluffy. What will the taste be like? YUKIO HATTORI THROUGH INTERPRETER: Well, actually, it’ll probably be very similar to something along the lines of a crab meat, I guess. KENJI FUKUI THROUGH INTERPRETER: All right. And the Iron Chef, we could ask him. Just a quick taste test.

And fluffy, not stuffy. And the imagery of that one in the wok, as he was working on. It kind of like the foam, riding on top of the ocean waves, as they crashed ashore. And it’ll feature a combo of ingredients from the sea– shark fins and squid. So that’s good, appropriate.

ANNOUNCER: One minute to go. KENJI FUKUI THROUGH INTERPRETER: A minute to go, the final 60 seconds. All squid, all the time, with a couple of chefs who belong on anyone’s all-pro cooking team. Challenger Shimazu, the man who’s brought real authentic Italian pizza to Japan, the first chef we’ve had in Kitchen Stadium who

Specializes in making pizza. He’s made one today for the panel– against the Sichuan Sage, Iron Chef Chen, scurrying here to put it together and finish it up in the last minute of this one. And now, getting his meringue mix unloaded. The squid’s got to be in it by now.

ANNOUNCER: 30 seconds to go. KENJI FUKUI THROUGH INTERPRETER: Less than 30 seconds to go. And a finishing touch, something added to the top there. KAZUKO KATOH THROUGH INTERPRETER: What’s that? YUKIO HATTORI THROUGH INTERPRETER: I think it’s Chinese ham. KENJI FUKUI THROUGH INTERPRETER: A last touch, added in the final half-minute for some flavoring.

And now, one more bit. Maybe some ginger there. And we can see Chen’s got a couple of dishes done to go with his appetizer. His appetizer has three items on it, so the Iron Chef’s really been cooking today. And now Chen, a nod of the head. OK, tells you he is done.

Challenger Shimazu, going for the wine. Good a sign as any, the final seconds tick down, and that’s it. The cooking is done, the squid battle is over! Very nice job. How was that hour for you? It was short. Short, yes. I understand. I had to think hard.

Originally, I had five in mind, but that seemed impossible, so I had to focus on only four. I see. And how about your pizza? You said you had difficulty with the oven, but how did turn out? How? Well, not as fine-tuned as what I can make in my kitchen,

But good enough, I think. How’d you do? Well, I made a three-flavor appetizer today. I tried to do too much. That’s why I was pressed on time for the other dishes, but I did pull off the dishes I had in mind. OK, so you have a variety of dishes.

What about the taste? Taste? Well, yeah, it’s up to the tasters. I did my best. KENJI FUKUI THROUGH INTERPRETER: Challenger Shimazu is offering four dishes. First, squid and eggplant pizza, a most modern version of pizza, even for Italy. Squid is the focus of the thin crust pie,

With eggplant and other items all brought into harmony by the sauce. Second, squid and vegetable salad– raw, sliced squid rides atop chopped and marinated vegetables. Salmon roe and caviar play the role of a dressing, adding just the right touch of saltiness. Third, squid fritters– the subtle sweetness of the squid

Is accentuated by garlic and anchovies. The fritters are served with an original scallion sauce. Last, squid in tomato soup– soft, grilled squid, which has soaked up a bevy of seafood flavors, is featured atop a truly luxurious bouillabaisse-style soup. Iron Chef Chen is offering a set of three dishes. First, squid appetizer, three flavors–

The head of the squid, served in an open yellow bell pepper, is flavored with balsamic vinegar. The legs are served in oyster sauce, and the minced squid meat initiates his hot and spicy pitch. Second, squid and shark’s fins Foo Young, demonstrating, once again, Chen’s magical touch in balancing texture

And flavor in a single dish. The firm texture of shark’s fins, wrapped gently in the sweetness of squid. Last, spicy stir fried squid, to be enjoyed aboard shrimp crackers. Tasters are in store for a surprise by the pairing of hot bean paste and sweet corn. Italy, home to pizza.

Authentic Italian style, which has been virtually unavailable in Japan. Not anymore, not after this man returned from his second stint there. Possessing the skills and knowledge to make great pizza, today’s challenger, Tetsutoshi Shimazu. His call, and he makes the call for a cross-cuisine battle against Iron Chef Chinese, Chen Kenichi.

Chairman Kaga, having wracked his brain to come up with the theme ingredient, comes up with this– it is squid. And promising a real Italian-style pizza, challenger Shimazu delivers one in his set of four. Iron Chef Chen fights the challenger’s pizza punch with his set of three.

And now, the moment of truth– tasting and judgment. On the panel today for the squid battle are former lower house member, Shinichiro Kurimoto, actress Kazuko Katoh, and culinary critic, Asako Kishi. First, the dishes of challenger Shimazu. TETSUTOSHI SHIMAZU THROUGH INTERPRETER: This is a modern version of pizza, now found in Italy. Good.

ASAKO KISHI THROUGH INTERPRETER: Yes. Yeah, good, isn’t it? SHINICHIRO KURIMOTO THROUGH INTERPRETER: Good. So smooth. Not a classic pizza. It’s almost like a crab– you know, so delicate, like silk. I’m talking about the crust. And adding to it is the thinly sliced eggplant. Also, the squid is tender.

This kind of squid can be tough, if not done just right. It’s very well balanced. Great pizza. The eggplant slices in this work, really, as part of the crust, absorbing the flavors and all the other ingredients. You know, he’s really– was so skilled in adding depth to it.

There’s depth and flavor here, yet it’s quite light to eat. The vegetables are firm, and the squid is soft. And when the two blend in my mouth, it’s really nice. Now, I’ve never had raw squid in Italian food before, so I wasn’t sure about it, but the olive oil was OK.

And it was nice. Instead of using an overpowering sauce, you use caviar as the dressing. Nice idea. And you control the texture just right. This kind of squid is difficult to handle, but you made good use of it. The sauce is good. And the squid is good.

But the oil that you use for frying it is still there, and the smell of it– well, it bothers me a bit. I don’t know, it might just be me. I like the source very much, but I’m not sure whether it helps accentuate the flavor of the squid.

To me, they are two separate elements. KENJI FUKUI THROUGH INTERPRETER: And now, Shimazu will serve his dynamic-looking, bouillabaisse-style squid and tomato soup. This is wonderful. The texture of the squid– well, it tells me it’s very fresh. And there’s lots of other great ingredients

In this one, all packaged into one sophisticated tomato soup. This is so luxurious. Oh, thank you for making this. Oh, yes. The rich flavor of lobster, shellfish, all blended together. It really is a tasty essence, borne of the sea. KENJI FUKUI THROUGH INTERPRETER: And now up the dishes of Iron Chef Chen.

Each of these has a different taste and different texture– very skillful. And I thought the squid legs were going to be served warm, but the stew was chilled and turned into hors d’oeuvre. But a bit too much soy sauce for my taste, anyway. Yeah when I ate all three, I said

To myself, now, why does the same squid taste so different? I like the stewed item very much, and I wished I had rice with it. It’s really, really good. It is good. Chen-san’s food is always like this. You’re eating totally different dishes, but you’re chewing them in the same way.

Of course, there are ones that are firm, and there’s soft ones, but it only takes one bite to enjoy the sourness, and the sweetness, and the thickness of all the flavors. My teeth and taste buds– I don’t know how I should say this– my teeth

My taste buds don’t have to work that hard to enjoy them. After that set of appetizers, the sweetness of the squid is emphasized, and the fiery spiciness we had the last one is sort of eased in this dish– and a bit softer.

So in that sense, the courses are cleverly designed, I think. I don’t think the viewers of the show will be able to tell what this really tastes like. I had no clue until I first ate it. It’s not tough, yet firm enough, and, well,

The sweetness of the squid just spreads in my mouth. You designed it that way, right? Yeah. This isn’t by chance? IRON CHEF CHEN: No, no, no. You’re the master. ASAKO KISHI THROUGH INTERPRETER: This is sweet. Yes, right. ASAKO KISHI THROUGH INTERPRETER: And the squid is not tough at all.

It almost melts in my mouth. Yeah, that’s right. The squid isn’t tough at all. Well, you know, squid tends to harden quickly. And the filet was not so thick. When I was watching, I thought it was going to be tough, but it’s really nice and soft in texture. I liked it.

Thank you. KENJI FUKUI THROUGH INTERPRETER: Pizza chef Shimazu delivered. Time, now, for the panel to deliver the verdict. KENJI FUKUI THROUGH INTERPRETER: Today’s battle, even after aromas filling the air– cheese, tomato sauce, hot bean paste, across-cuisine affair. Challenger Shimazu, bringing us the real deal, the pizza of Italy.

Iron Chef Chen, all-encompassing once again. Who takes it? Whose cuisine reigns supreme? KENJI FUKUI THROUGH INTERPRETER: It’s the Iron Chef. Chen wins it, surviving squid. And Shimazu, a stunned reaction, thinking maybe he had captured it. But goes over. Congratulations, a great showing. But the verdict is delivered to this man,

His seventh win in a row. Iron Chef Chinese, Chen Kenichi. [MUSIC PLAYING]