Iron Chef – Season 6, Episode 9 – Battle Sole – Full Episode

In the battle of sole at Kitchen Stadium, Iron Chef Sakai faces off against Chef Takayoshi Kawai who heads the kitchen of the Pan Pacific Hotel in San Francisco.

“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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[INSTRUMENTAL MUSIC] 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! [MUSIC PLAYING]

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: San Francisco. If memory serves me right, in this city is a Japanese chef who has earned himself a big name. His name, Taka Kawai. He heads the kitchen of the Pan Pacific San Francisco.

This hotel has played host for Madonna, Michael Jackson, and many other celebrities. It is considered to be one of San Francisco’s best among the elite. Hearing of his notoriety, I started aggressively pursuing him to offer him a chance to fly over the Pacific to get in the ring with my Iron Chefs.

My persistence paid off. Today’s challenger, the top Japanese French cuisine chef working in the US, head chef of the Pan Pacific San Francisco, Takayoshi Kawai. Taka started his career as a chef at age 20, first working at a French restaurant in Tokyo.

At age 22, he left for Canada and then spent 10 years working at top restaurants in such countries as Norway, Switzerland, and France. At age 32 he came to San Francisco, and his fate as a chef started to change dramatically. He first joined Masa’s, a restaurant which attracts

Guests from all over the US and where the waiting list is usually six months long. With Taka heading the kitchen, it took no time at all for his name to get around. In 1994, the Pan Pacific San Francisco requested that he take charge of their kitchen and their cuisine. It’s freedom.

I mean, the style of food is free from any rules. All chefs in the US are like that. It depends on the individual. For me, French is the base to which I try to add Californian flavors. That’s my intention when I’m cooking my dishes. Simply put, there are many styles over there.

TAKESHI KAGA THROUGH INTERPRETER: Californian cuisine, the newest movement in USA-style French cuisine, identified by the use of healthy sauces accentuating the flavors of the ingredients. Taka’s works are at the pinnacle of this movement. The success story of a Japanese chef in the US is about to be revealed here in my Kitchen Stadium.

French chefs in Japan probably look down on French food in America in a sense. Their perceptions are clouded by hamburgers and hot dogs, and things like that are very different. So now I’m here to show them that not everything is like that in the US. TAKESHI KAGA THROUGH INTERPRETER: So now Taka,

Show me this Californian cuisine that American celebrities speak highly of here in the cooking battlefield of Japan. I’ll do my best. That’s it. [FOOTSTEPS ECHOING] [DRAMATIC MUSIC] KENJI FUKUI THROUGH INTERPRETER: Today, a well-seasoned chef who’s made it big in the States returns home. And with us to enjoy his homecoming

Is TV personality Eriko Kusuda. Welcome. So nice to be here. Thank you. Kusuda-san, I understand, as a world traveler, have you ever had French food in America before? Well, I was in Europe just last week. KENJI FUKUI THROUGH INTERPRETER: Uh-huh.

And for the entire week I had nothing but French food. KENJI FUKUI THROUGH INTERPRETER: Oh. Now I’m back in Japan, and I’m about to have American-style French? – Yeah. That’s right. Wow, I’m really thrilled. Well, it should be a special one, so look forward to it. Thank you.

And our commentator, Dr. Yukio Hattori. Doc? Always a pleasure. All right, let’s bring on Chairman Kaga. [APPLAUSE] [APPLAUSE] KENJI FUKUI THROUGH INTERPRETER: All right, entering the stadium. Today will be his first time to cook in his home country in 17 years. Kawai, the Pan Pacific’s man from Japan coming

All the way to Kitchen Stadium. Yes. I’ve seen it a few times. Wonderful, a form of art. Yes. [MUSIC PLAYING] KENJI FUKUI THROUGH INTERPRETER: Ascending into Kitchen Stadium, the nation’s culinary leaders, your Iron Chefs– Iron Chef Chinese Chen Kenichi and Iron Chef French Hiroyuki Sakai.

Even without Iron Chef Japanese Michiba they stand here, the invincible men of culinary skills. I wish I could have done it with Michiba-san. Yeah. Sakai-san, if I may. KENJI FUKUI THROUGH INTERPRETER: All right, he wants Sakai. One of the best in the West, Kawai

Is going to lock horns with Iron Chef French Hiroyuki Sakai, the leader of French cuisine in Japan. Among the first chefs to fuse Japanese cooking techniques with French recipes and his use of color, his artistic vision have earned him the moniker the Delacroix of French cuisine, but facing a huge challenge today.

[MUSIC PLAYING] [DRUMMING] KENJI FUKUI THROUGH INTERPRETER: One of the top French chefs in the US, a Japanese native at that, back in his home country taking on Iron Chef Sakai, Challenger Kawai. He’s created his own culinary world. He’ll show us just how far he’s gone. We are set. Let’s get it on.

Allez cuisine! KENJI FUKUI THROUGH INTERPRETER: Bang a gong, we are on. An all-French trans-Pacific battle with the challenger coming out of SF. Sole is the theme, and we’ve got two types up there at the stand, Doc. YUKIO HATTORI THROUGH INTERPRETER: That’s right. One is black and– so it’s called in Japan.

And the other is red sole. And you can see the two distinct colors there. ERIKO KUSUDA THROUGH INTERPRETER: So what exactly is the difference in taste? Well, the– that’s a good question. Japan black sole is actually favored by people in the Kanto region or eastern Japan.

On the other hand, overseas it’s– the red sole is considered more luxurious. So just a matter of taste really. ERIKO KUSUDA THROUGH INTERPRETER: Oh, really? So the two types we see here are from Japanese waters then? YUKIO HATTORI THROUGH INTERPRETER: That is correct, yes. ERIKO KUSUDA THROUGH INTERPRETER: Aha.

KENJI FUKUI THROUGH INTERPRETER: All right, and Sakai skinning that one rather easily there. YUKIO HATTORI THROUGH INTERPRETER: Yeah, you can almost just peel it off. ERIKO KUSUDA THROUGH INTERPRETER: Wow. YUKIO HATTORI THROUGH INTERPRETER: It’s pretty easy, actually. KENJI FUKUI THROUGH INTERPRETER: And a black one here. YUKIO HATTORI THROUGH INTERPRETER:

That is black, yes. KENJI FUKUI THROUGH INTERPRETER: All right. And thanks for the skinny on the black and red varieties. And now the challenger’s side, Takayoshi Kawai. The people that know him in the Bay Area, people that work with him just call him Taka rather affectionately, I understand.

ERIKO KUSUDA THROUGH INTERPRETER: Mm, that’s good. KENJI FUKUI THROUGH INTERPRETER: OK. And now Sakai here and more skinning action. Tough loss for him last time out. Certainly doesn’t want to lose a second in a row– that loss against Chef Okabe– SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san? KENJI FUKUI THROUGH INTERPRETER: –from Club Mistral.

From the floor, Shinichiro Ohta– go. SHINICHIRO OHTA THROUGH INTERPRETER: To the question what’s your impression of Challenger Kawai, Iron Chef Sakai responded by saying, hey, thanks for putting even more pressure on me after that loss last time by bringing in a challenger that I really wanted to avoid.

But whatever, I’m not going to lose two in a row. [LAUGHTER] KENJI FUKUI THROUGH INTERPRETER: Well, even though he lost that last one, Sakai’s career record is 18 wins against just four losses. ERIKO KUSUDA THROUGH INTERPRETER: Wow. KENJI FUKUI THROUGH INTERPRETER: That’s an outstanding winning rate, 82%. ERIKO KUSUDA THROUGH INTERPRETER: Yeah.

But still he can’t afford losing against another French chef, he’s saying down there. KENJI FUKUI THROUGH INTERPRETER: Well, that was a tough one against Okabe. And now the challenger here peeling the skin away well, only the first one, I believe. So he is lagging a bit behind in the skinning department.

YUKIO HATTORI THROUGH INTERPRETER: Well, it depends on if you’re used to dealing with fish or not. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san? KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: Yeah, as you know, Challenger Kawai is having a hard time peeling the skin off.

And he said it is difficult, but that’s a sign the fish may be too fresh. KENJI FUKUI THROUGH INTERPRETER: All right. Look at him right there struggling with it. YUKIO HATTORI THROUGH INTERPRETER: Right, yeah. KENJI FUKUI THROUGH INTERPRETER: While Sakai ripping that skin away, no problem. Challenger Kawai, relatively young at 39

To be in charge of the kitchen at the Pan Pacific in San Francisco. ERIKO KUSUDA THROUGH INTERPRETER: Wow. YUKIO HATTORI THROUGH INTERPRETER: That’s a great accomplishment. ERIKO KUSUDA THROUGH INTERPRETER: Yeah. KENJI FUKUI THROUGH INTERPRETER: And coming into this he said he wanted to show us the depth of what’s known

As California cuisine, sort of an offshoot of French cuisine in the States, he says. Kawai, a native– SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san? KENJI FUKUI THROUGH INTERPRETER: Yes, go ahead. SHINICHIRO OHTA THROUGH INTERPRETER: Yeah, the Iron Chef heard the challenger’s comments about the sole being too fresh.

And he said, what, is that a complaint? Are you complaining because you’ve got great ingredients? Sakai-san’s knives, ears, and tongue are all sharp today. [LAUGHTER] KENJI FUKUI THROUGH INTERPRETER: Well, maybe still has a sour taste from that loss last time out. And here looks like he’s cutting away the fins.

YUKIO HATTORI THROUGH INTERPRETER: Right. That part has a lot of bones in it. It’s unlike flat fish in Japan that has smaller fins. ERIKO KUSUDA THROUGH INTERPRETER: Oh, OK. KENJI FUKUI THROUGH INTERPRETER: All right. But at the sushi bars, chefs will serve meat from the fins in sushi form.

YUKIO HATTORI THROUGH INTERPRETER: Right, but that is the flat fish. Sole, it’s smaller, it’s thinner, and not much meat on the fins here. KENJI FUKUI THROUGH INTERPRETER: Huh, nothing you could sink your teeth into. ERIKO KUSUDA THROUGH INTERPRETER: I didn’t know that. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san? KENJI FUKUI THROUGH INTERPRETER: Yes.

SHINICHIRO OHTA THROUGH INTERPRETER: The sole that Challenge Kawai has chosen are all black, all 10 of them, no red ones so far. He says the reason is that this particular season, the black ones are without a doubt tasting better. ERIKO KUSUDA THROUGH INTERPRETER: Oh, that’s interesting. KENJI FUKUI THROUGH INTERPRETER: OK.

Doc, what’s the story on that? YUKIO HATTORI THROUGH INTERPRETER: Well, he’s pretty much got it sussed. Yeah. Speaking of the red sole, their best season is from fall to winter. And it’s true that the black ones are in season right now. But if we get back to the cooking, the matter at hand

Here, you know, I’m thinking– KENJI FUKUI THROUGH INTERPRETER: Look at this. YUKIO HATTORI THROUGH INTERPRETER: –Sakai-san is really good at handling this fish. It’s like he’s a fishmonger or something. KENJI FUKUI THROUGH INTERPRETER: He can almost work at the fish market. YUKIO HATTORI THROUGH INTERPRETER: I’ve never seen a French-born French chef

Who can do it as good as this. ERIKO KUSUDA THROUGH INTERPRETER: Really? KENJI FUKUI THROUGH INTERPRETER: Wow. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san? ERIKO KUSUDA THROUGH INTERPRETER: Oh, my. KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: We’ve also confirmed which type of sole that Iron Chef Sakai is using– no red ones.

He says, I only use black in my restaurant. KENJI FUKUI THROUGH INTERPRETER: Well, all the red ones got left at the stand. They got stood up. YUKIO HATTORI THROUGH INTERPRETER: Well, Sakai-san, he’s like an Eastern gentleman now, I guess. OK, now, sole is regarded as a ritzy ingredient, right?

ANNOUNCER: 15 minutes have elapsed. YUKIO HATTORI THROUGH INTERPRETER: Oh, very much so, yes. KENJI FUKUI THROUGH INTERPRETER: OK, now look at the big pot here on the challenger’s side– leeks, tomatoes, carrots. YUKIO HATTORI THROUGH INTERPRETER: I imagine for a sauce. KENJI FUKUI THROUGH INTERPRETER: OK. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san?

KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: Challenger Kawai tells me he’s shooting for four dishes today, but he also added that, if I have time, I’ll make four. I might only end up with three. Back to you. KENJI FUKUI THROUGH INTERPRETER: All right, challenger, three or four dishes.

YUKIO HATTORI THROUGH INTERPRETER: Now, if we look at the Iron Chef here, he’s got baby clams. They’re the short-neck clams. KENJI FUKUI THROUGH INTERPRETER: OK. And he’s really loaded them up right here. YUKIO HATTORI THROUGH INTERPRETER: So obviously for sauce. ERIKO KUSUDA THROUGH INTERPRETER: Mm, a clam sauce. Yes, uh-huh.

KENJI FUKUI THROUGH INTERPRETER: OK, so the chef’s going in different directions. YUKIO HATTORI THROUGH INTERPRETER: Oh, look at this. KENJI FUKUI THROUGH INTERPRETER: Whoa. ERIKO AND YUKIO THROUGH INTERPRETERS: Potatoes. ERIKO KUSUDA THROUGH INTERPRETER: Yeah, it looks like potatoes. KENJI FUKUI THROUGH INTERPRETER: All right. Iron Chef dropping them on. YUKIO HATTORI THROUGH INTERPRETER:

Like a garnish maybe? KENJI FUKUI THROUGH INTERPRETER: A wild combination, clams and potatoes. YUKIO HATTORI THROUGH INTERPRETER: Really. KENJI FUKUI THROUGH INTERPRETER: Gave them a couple of shakes. Never seen that combo before. YUKIO HATTORI THROUGH INTERPRETER: I’ve got nothing to say about this. [LAUGHTER] KENJI FUKUI THROUGH INTERPRETER: While here

The challenger with some tomatoes in the blender. Sakai, potatoes. Kawai, lot of tomatoes. YUKIO HATTORI THROUGH INTERPRETER: Yeah, so they’re all– I guess, what, chopped up, are they? KENJI FUKUI THROUGH INTERPRETER: OK, chopped up will do just fine. YUKIO HATTORI THROUGH INTERPRETER: Probably a sauce. KENJI FUKUI THROUGH INTERPRETER: Now Sakai here pounding.

YUKIO HATTORI THROUGH INTERPRETER: Carpaccio? ERIKO KUSUDA THROUGH INTERPRETER: That might be too simple. KENJI FUKUI THROUGH INTERPRETER: You say carpaccio? YUKIO HATTORI THROUGH INTERPRETER: No, I just react when I see that. I don’t know. It could be served raw. KENJI FUKUI THROUGH INTERPRETER: Well, they say it is very fresh today.

ERIKO KUSUDA THROUGH INTERPRETER: Mm. YUKIO HATTORI THROUGH INTERPRETER: Yeah, that’s true. It looks great, so that’s a possibility. KENJI FUKUI THROUGH INTERPRETER: OK, well, what about aroma concerns, I mean, negative-wise? YUKIO HATTORI THROUGH INTERPRETER: No. No, you don’t have to worry about that. The sole here is from the waters from off Kyushu.

And so the sea bass in there is very much sandy, right? So there’s not going to be a lot of smell to this fish. KENJI FUKUI THROUGH INTERPRETER: All right. YUKIO HATTORI THROUGH INTERPRETER: Oh, we’ve got a risotto happening. KENJI FUKUI THROUGH INTERPRETER: Sakai going to make a risotto.

YUKIO HATTORI THROUGH INTERPRETER: Yeah. KENJI FUKUI THROUGH INTERPRETER: The Iron Chef giving that some flip flops. And the rice cooking away there. How about a risotto with sole? YUKIO HATTORI THROUGH INTERPRETER: Yeah, that sounds good, doesn’t it? KENJI FUKUI THROUGH INTERPRETER: Yeah. Meantime on the challenger’s side,

He is still over the blender there. And did you catch it? He added a ton of olive oil to that. YUKIO HATTORI THROUGH INTERPRETER: Oh, really? KENJI FUKUI THROUGH INTERPRETER: Yeah, blended it in there with the tomatoes. YUKIO HATTORI THROUGH INTERPRETER: Well, that’s kind of the trend right now in the US,

Lots of olive oil. It’s very much like cooking from the south of France really. ERIKO KUSUDA THROUGH INTERPRETER: Ah, right. YUKIO HATTORI THROUGH INTERPRETER: So Mediterranean flavor is also very popular in the US right now. KENJI FUKUI THROUGH INTERPRETER: All right. Well, that could very well be the explanation for why he’s

Using a lot of tomatoes so far. YUKIO HATTORI THROUGH INTERPRETER: Sure. Well, California cuisine is– as we all know, they’re very health conscious there. And they use French cooking techniques to kind of add to the flavor for it. So that’s basically the gist of the whole thing.

KENJI FUKUI THROUGH INTERPRETER: All right, a healthy cuisine. YUKIO HATTORI THROUGH INTERPRETER: Exactly, yeah. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san? KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: I’m also told that the challenger is using olive oil to fry the ingredients in this frying pan. KENJI FUKUI THROUGH INTERPRETER: All right.

An East, West, and Mediterranean man. YUKIO HATTORI THROUGH INTERPRETER: Well, California cuisine is, as we all know, rather health conscious. And they use French cooking techniques to add to the flavor. That’s basically the gist of it. KENJI FUKUI THROUGH INTERPRETER: A healthy cuisine. YUKIO HATTORI THROUGH INTERPRETER: Oh, definitely, yeah.

SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san? KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: I’m also told that the challenger’s using olive oil to fry the ingredients in this pan. ERIKO KUSUDA THROUGH INTERPRETER: Aha. KENJI FUKUI THROUGH INTERPRETER: An East, West, and Mediterranean man. YUKIO HATTORI THROUGH INTERPRETER: Oh, yeah.

KENJI FUKUI THROUGH INTERPRETER: All right. And Sakai at the cutting board here. YUKIO HATTORI THROUGH INTERPRETER: Now, what’s he got here? Is that prawns? ERIKO KUSUDA THROUGH INTERPRETER: Oh, yes, prawns. KENJI FUKUI THROUGH INTERPRETER: Are these raw? Correct? YUKIO HATTORI THROUGH INTERPRETER: I can’t see the belly of it. What is it?

ERIKO KUSUDA THROUGH INTERPRETER: Hm, maybe. YUKIO HATTORI THROUGH INTERPRETER: Oh, it could be homard lobster. KENJI FUKUI THROUGH INTERPRETER: OK, well, I did notice some Japanese and homard lobsters, which were brought over by the assistance over there. YUKIO HATTORI THROUGH INTERPRETER: Oh, really? OK. KENJI FUKUI THROUGH INTERPRETER: Yeah.

YUKIO HATTORI THROUGH INTERPRETER: Oh, he’s got some truffles as well. KENJI FUKUI THROUGH INTERPRETER: All right, slicing them up. ERIKO KUSUDA THROUGH INTERPRETER: Oh, yes. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san? KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: What might have looked like prawns on the Iron Chef’s side

Is, in fact, homard lobster. KENJI FUKUI THROUGH INTERPRETER: All right. ERIKO KUSUDA THROUGH INTERPRETER: Mm, fresh lobster as well. I’m on my toes now. KENJI FUKUI THROUGH INTERPRETER: And truffles in the mix too. The luxury quotient getting higher, as is the price per plate. [LAUGHTER] ERIKO KUSUDA THROUGH INTERPRETER: Really, absolutely.

YUKIO HATTORI THROUGH INTERPRETER: Yeah, just be thankful you’re not paying for this. [LAUGHTER] ERIKO KUSUDA THROUGH INTERPRETER: Oh! YUKIO HATTORI THROUGH INTERPRETER: Look at this. Wow. ERIKO KUSUDA THROUGH INTERPRETER: Oh! KENJI FUKUI THROUGH INTERPRETER: Folding it over right there. YUKIO HATTORI THROUGH INTERPRETER: Yeah. KENJI FUKUI THROUGH INTERPRETER: And tucking it in.

ERIKO KUSUDA THROUGH INTERPRETER: And inside he has– KENJI FUKUI THROUGH INTERPRETER: Homard lobster and truffles. ERIKO KUSUDA THROUGH INTERPRETER: Oh, yes, yes. YUKIO HATTORI THROUGH INTERPRETER: OK, so little, mini truffles, an homard sandwich of sorts. ERIKO KUSUDA THROUGH INTERPRETER: Ooh, so exciting. KENJI FUKUI THROUGH INTERPRETER: So small, but a big price.

Would have to be reaching deep into the wallet after this. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san? KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: We’ve just been informed that the Iron Chef’s assistants are gathering together the stringy part of the corn silk from corn shucks. YUKIO HATTORI THROUGH INTERPRETER: Corn silk? OK.

ERIKO KUSUDA THROUGH INTERPRETER: Oh, wow. KENJI FUKUI THROUGH INTERPRETER: Must be this right here. YUKIO HATTORI THROUGH INTERPRETER: What’s that going to be used for? ERIKO KUSUDA THROUGH INTERPRETER: Ooh, mysterious. KENJI FUKUI THROUGH INTERPRETER: You stumped? YUKIO HATTORI THROUGH INTERPRETER: It has to be decoration, right? ERIKO KUSUDA THROUGH INTERPRETER:

Oh, I think so too, yes. YUKIO HATTORI THROUGH INTERPRETER: Well– KENJI FUKUI THROUGH INTERPRETER: But what? YUKIO HATTORI THROUGH INTERPRETER: Boil them or some– I have no idea. KENJI FUKUI THROUGH INTERPRETER: Let you stew on that one for a while. Meantime, Challenger Kawai using the cleaver to flatten the pieces of fillet.

No idea what he’s making, any of it, so far today. YUKIO HATTORI THROUGH INTERPRETER: I know exactly you’re saying. It’s a little early to tell. And the Iron Chef, he’s got something wrapped in a gauze here for steaming, I guess, right? ERIKO KUSUDA THROUGH INTERPRETER: Oh, for steaming? YUKIO HATTORI THROUGH INTERPRETER: OK.

ERIKO KUSUDA THROUGH INTERPRETER: Hm, steam it and maybe a sauce added later. YUKIO HATTORI THROUGH INTERPRETER: I think you’re right, yeah. KENJI FUKUI THROUGH INTERPRETER: All right. And getting those luxurious sole rolls prepped, the Iron Chef. YUKIO HATTORI THROUGH INTERPRETER: Oh, look at this. KENJI FUKUI THROUGH INTERPRETER: OK, the challenger here.

YUKIO HATTORI THROUGH INTERPRETER: Yeah, he’s got– it’s the whole fish here. KENJI FUKUI THROUGH INTERPRETER: Four of them, not skinned. ERIKO KUSUDA THROUGH INTERPRETER: Oh, right. KENJI FUKUI THROUGH INTERPRETER: Has cut some slits into them. YUKIO HATTORI THROUGH INTERPRETER: Yeah, little decorative lines. KENJI FUKUI THROUGH INTERPRETER: These are decorative lines?

YUKIO HATTORI THROUGH INTERPRETER: That’s what I’m guessing. KENJI FUKUI THROUGH INTERPRETER: For a meuniere then? ERIKO KUSUDA THROUGH INTERPRETER: Don’t look at me, Hattori-san, please. YUKIO HATTORI THROUGH INTERPRETER: This big a meuniere? KENJI FUKUI THROUGH INTERPRETER: OK. Meuniere is supposed to be a little smaller then. YUKIO HATTORI THROUGH INTERPRETER:

Well, normally, you know, they’re filleted first, right? ANNOUNCER: 30 minutes have elapsed. ERIKO KUSUDA THROUGH INTERPRETER: I’ve had one as a whole sole. YUKIO HATTORI THROUGH INTERPRETER: Oh, really? ERIKO KUSUDA THROUGH INTERPRETER: Yeah, just a few days ago, in fact. YUKIO HATTORI THROUGH INTERPRETER: I’m shocked. ERIKO KUSUDA THROUGH INTERPRETER: Yeah, it

Was quite big, actually. KENJI FUKUI THROUGH INTERPRETER: All right. And into the second half. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san? KENJI FUKUI THROUGH INTERPRETER: 30 minutes gone, 30 to go. Yes. SHINICHIRO OHTA THROUGH INTERPRETER: Challenger Kawai said that he was planning on using zucchini flowers in one

Of his dishes, but notice that the Iron Chef had taken them all. So disgruntled he says, I’m giving up on that. [LAUGHTER] YUKIO HATTORI THROUGH INTERPRETER: That’s all part of the game, I guess. I didn’t take all of them. KENJI FUKUI THROUGH INTERPRETER: Challenger Kawai has come a long way.

Some zucchini are over there. KENJI FUKUI THROUGH INTERPRETER: OK, now the Iron Chef making some available. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san? KENJI FUKUI THROUGH INTERPRETER: Yeah. SHINICHIRO OHTA THROUGH INTERPRETER: Iron Chef Sakai heard my report about him hogging the zucchini flowers and said, hey, don’t make me look like a criminal.

I didn’t take all of them. Back to you. ERIKO KUSUDA THROUGH INTERPRETER: False alarm perhaps? YUKIO HATTORI THROUGH INTERPRETER: OK, so they’re all looking a wee bit confused down there. KENJI FUKUI THROUGH INTERPRETER: Well, I’ll tell you what– the competition is heating up in this one. [LAUGHTER]

ERIKO KUSUDA THROUGH INTERPRETER: So the challenger is getting some? KENJI FUKUI THROUGH INTERPRETER: Not sure. ERIKO KUSUDA THROUGH INTERPRETER: No-flower zucchini. KENJI FUKUI THROUGH INTERPRETER: Where have all the flowers gone? Come on, people. YUKIO HATTORI THROUGH INTERPRETER: Even the cameramen are panicking now. KENJI FUKUI THROUGH INTERPRETER: They’re

Getting caught up in the case of the squired away zucchini flowers. See we can solve that mystery before it’s over. [LAUGHTER] YUKIO HATTORI THROUGH INTERPRETER: OK, now, I think what he’s doing is cooking the ones with bones in it, right? ERIKO KUSUDA THROUGH INTERPRETER: Oh, I see. OK. YUKIO HATTORI THROUGH INTERPRETER:

So he’s putting them– see how they’re diagonal? KENJI FUKUI THROUGH INTERPRETER: Uh-huh. YUKIO HATTORI THROUGH INTERPRETER: Yeah. ERIKO KUSUDA THROUGH INTERPRETER: Yes. YUKIO HATTORI THROUGH INTERPRETER: Later on he’ll flip it over and place it in a different direction. KENJI FUKUI THROUGH INTERPRETER: Kind of like a mesh pattern. YUKIO HATTORI THROUGH INTERPRETER: Exactly.

KENJI FUKUI THROUGH INTERPRETER: With the grill lines looking like a grid. YUKIO HATTORI THROUGH INTERPRETER: That’s right, yeah. ERIKO KUSUDA THROUGH INTERPRETER: Aha. KENJI FUKUI THROUGH INTERPRETER: OK. ERIKO KUSUDA THROUGH INTERPRETER: Good calls. KENJI FUKUI THROUGH INTERPRETER: And on the stove there to the right is the clam stew with the potatoes.

Now the Iron Chef’s on it. YUKIO HATTORI THROUGH INTERPRETER: And I’m still thinking that’s got to be for a sauce. ERIKO KUSUDA THROUGH INTERPRETER: You did say that. That’s right. YUKIO HATTORI THROUGH INTERPRETER: Yeah. The main ingredient’s sole, right? ERIKO KUSUDA THROUGH INTERPRETER: Right, uh-huh. YUKIO HATTORI THROUGH INTERPRETER:

So it’s very light in flavor. ERIKO KUSUDA THROUGH INTERPRETER: Uh-huh. YUKIO HATTORI THROUGH INTERPRETER: So he’s trying to add body to it by using clams or using the succinic acid, which is really going to add to the flavor. KENJI FUKUI THROUGH INTERPRETER: OK. YUKIO HATTORI THROUGH INTERPRETER:

And again, this is kind of a wish more than a guess. KENJI FUKUI THROUGH INTERPRETER: Well, some good reason behind it. You may get your wish. YUKIO HATTORI THROUGH INTERPRETER: Oh, look at this– zucchini flowers. ERIKO KUSUDA THROUGH INTERPRETER: The much talked about. KENJI FUKUI THROUGH INTERPRETER: All right, challenger’s got them.

ERIKO KUSUDA THROUGH INTERPRETER: How did that happen? KENJI FUKUI THROUGH INTERPRETER: Case is closed. [LAUGHTER] YUKIO HATTORI THROUGH INTERPRETER: All right, justice has been served. KENJI FUKUI THROUGH INTERPRETER: And lines in this case. YUKIO HATTORI THROUGH INTERPRETER: It’s almost like a magic show going on here. KENJI FUKUI THROUGH INTERPRETER: All right,

Now here could be for a sauce too. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san? KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: Yeah, in this bowl we’re looking at the challenger has shallots, tomatoes, basil, olive oil, lemon juice, and green pepper. ERIKO KUSUDA THROUGH INTERPRETER: Wow. YUKIO HATTORI THROUGH INTERPRETER: OK.

KENJI FUKUI THROUGH INTERPRETER: All right. Thanks, Ohta. ERIKO KUSUDA THROUGH INTERPRETER: Mm, a mix of many aromas in that sauce. YUKIO HATTORI THROUGH INTERPRETER: Right. And if he’s thinking Southern French or Italian type of a flavor, probably use balsamic vinegar as well. ERIKO KUSUDA THROUGH INTERPRETER: Ah, right. YUKIO HATTORI THROUGH INTERPRETER:

But right now, actually, American-style French cuisine doesn’t use much balsamic vinegar. ERIKO KUSUDA THROUGH INTERPRETER: Oh, really? KENJI FUKUI THROUGH INTERPRETER: OK, now the challenger frying these pieces of sole fillet, a lot of them in there. YUKIO HATTORI THROUGH INTERPRETER: Right. KENJI FUKUI THROUGH INTERPRETER: And anything you

Can do vis-a-vis, a prediction here, Doc? YUKIO HATTORI THROUGH INTERPRETER: Not a clue. KENJI FUKUI THROUGH INTERPRETER: OK, not able to get a beat on this guy. ERIKO KUSUDA THROUGH INTERPRETER: Is there any reason they don’t use much balsamic vinegar in the US? YUKIO HATTORI THROUGH INTERPRETER: Just a matter of popularity.

Just hasn’t really caught on over there yet. ERIKO KUSUDA THROUGH INTERPRETER: So a matter of preference. YUKIO HATTORI THROUGH INTERPRETER: Just don’t use it that much. ERIKO KUSUDA THROUGH INTERPRETER: Mm, interesting. KENJI FUKUI THROUGH INTERPRETER: OK, now check this out. The pieces that were going to end up with the grid pattern,

Something doesn’t look quite right with these over here by the Iron Chef. YUKIO HATTORI THROUGH INTERPRETER: Oh, OK. ERIKO KUSUDA THROUGH INTERPRETER: Oh. YUKIO HATTORI THROUGH INTERPRETER: What’s happened here? Oh, yeah. ERIKO KUSUDA THROUGH INTERPRETER: Wow. YUKIO HATTORI THROUGH INTERPRETER: OK, I can tell you why this happened.

ERIKO KUSUDA THROUGH INTERPRETER: Please do. YUKIO HATTORI THROUGH INTERPRETER: OK, normally you wait a little longer to flip it over, right? But he couldn’t wait, and it wound up sticking. ERIKO KUSUDA THROUGH INTERPRETER: [GASPS] KENJI FUKUI THROUGH INTERPRETER: OK, should have kept them there longer. Instead the undercooked portion, the skin ripping away.

ERIKO KUSUDA THROUGH INTERPRETER: It sounds like that, yeah. YUKIO HATTORI THROUGH INTERPRETER: That’s my guess anyway. ERIKO KUSUDA THROUGH INTERPRETER: Uh oh, so he’s now changing course, and he’s going to toss that out. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san? KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: The Iron Chef

Heard you guys and said, are you kidding? They taste great charred like this. He’s planning on using it. ERIKO KUSUDA THROUGH INTERPRETER: Oh, really? Well, pardon me. YUKIO HATTORI THROUGH INTERPRETER: Well, OK. It’s a good choice. But you know, he’s a pro, right, so he can change gears.

KENJI FUKUI THROUGH INTERPRETER: Doesn’t look so bad. ERIKO KUSUDA THROUGH INTERPRETER: Now we’ll see a true pro in action. This is going to be interesting. YUKIO HATTORI THROUGH INTERPRETER: Well, that’s why I respect this guy. ERIKO KUSUDA THROUGH INTERPRETER: Learning from his mistakes. YUKIO HATTORI THROUGH INTERPRETER: Yeah. All the Iron Chefs are–

KENJI FUKUI THROUGH INTERPRETER: I wanted to take that back home. [LAUGHTER] All right, now back with Kawai. YUKIO HATTORI THROUGH INTERPRETER: OK, what have we got? KENJI FUKUI THROUGH INTERPRETER: Chopped up zucchini. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san? YUKIO HATTORI THROUGH INTERPRETER: OK. KENJI FUKUI THROUGH INTERPRETER: Yes.

SHINICHIRO OHTA THROUGH INTERPRETER: This is eggplant being sautéed in olive oil. YUKIO HATTORI THROUGH INTERPRETER: OK. KENJI FUKUI THROUGH INTERPRETER: All right. Thanks, Ohta. ERIKO KUSUDA THROUGH INTERPRETER: Huh. Wow. KENJI FUKUI THROUGH INTERPRETER: Some fried eggplant pieces. YUKIO HATTORI THROUGH INTERPRETER: And we’ve got a leftover piece. KENJI FUKUI THROUGH INTERPRETER: OK.

Sole piece of sole. [LAUGHTER] ERIKO KUSUDA THROUGH INTERPRETER: Oh, the challenger’s dicing tomatoes there once again. KENJI FUKUI THROUGH INTERPRETER: OK, mulching those up right there. YUKIO HATTORI THROUGH INTERPRETER: It’s using a lot of vegetables, right? ERIKO KUSUDA THROUGH INTERPRETER: Uh-huh, he is. KENJI FUKUI THROUGH INTERPRETER: Healthy California cuisine, that’s his game.

YUKIO HATTORI THROUGH INTERPRETER: Right. That’s very much in vogue right now in America. That’s the trend. KENJI FUKUI THROUGH INTERPRETER: Today, Challenger Kawai, liberal use of tomatoes. YUKIO HATTORI THROUGH INTERPRETER: OK. ERIKO KUSUDA THROUGH INTERPRETER: Corn silk it was? YUKIO HATTORI THROUGH INTERPRETER: Hang it on corn silk, yeah.

KENJI FUKUI THROUGH INTERPRETER: OK. ERIKO KUSUDA THROUGH INTERPRETER: Yeah, he’s added that. KENJI FUKUI THROUGH INTERPRETER: I wonder where he’s going with this. ERIKO KUSUDA THROUGH INTERPRETER: Oh, it’s going in oil. YUKIO HATTORI THROUGH INTERPRETER: This is pretty wild. ERIKO KUSUDA THROUGH INTERPRETER: Wow.

KENJI FUKUI THROUGH INTERPRETER: No way you can eat this, I’d have to say. ERIKO KUSUDA THROUGH INTERPRETER: No, it’s got to be decoration. YUKIO HATTORI THROUGH INTERPRETER: As we’ve been saying, yeah. ERIKO KUSUDA THROUGH INTERPRETER: Fried– you know, make it fluffy. YUKIO HATTORI THROUGH INTERPRETER: Just put it on top, you mean?

ERIKO KUSUDA THROUGH INTERPRETER: Mm-hmm. KENJI FUKUI THROUGH INTERPRETER: Or around like a nest. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san? KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: Iron Chef Sakai heard you again and replied, hey, who says you can’t eat it? It’s pretty good. ERIKO KUSUDA THROUGH INTERPRETER: Wow, really?

YUKIO HATTORI THROUGH INTERPRETER: You’re kidding. ERIKO KUSUDA THROUGH INTERPRETER: We’re going to eat that? YUKIO HATTORI THROUGH INTERPRETER: I have never had this before. ERIKO KUSUDA THROUGH INTERPRETER: Me either. KENJI FUKUI THROUGH INTERPRETER: Well, if Sakai says it’s good, I’ll take him at his word. Now back with Kawai.

SHINICHIRO OHTA THROUGH INTERPRETER: And Fukui-san? KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: Yeah, the ingredients in this pot are white wine, shallots, fresh cream, and butter. Back to you. KENJI FUKUI THROUGH INTERPRETER: All right, thank you. ANNOUNCER: 15 minutes to go. KENJI FUKUI THROUGH INTERPRETER: And now 15 minutes left.

Challenger’s sauce– white wine, cream, buttered up. Mm. And now here the Iron Chef beginning a deep fry job. Looks like the sole fillets are going in there. ERIKO KUSUDA THROUGH INTERPRETER: Oh, then that one was for this fried item here– the potatoes and clam sauce maybe? YUKIO HATTORI THROUGH INTERPRETER: Oh, OK.

ERIKO KUSUDA THROUGH INTERPRETER: Possible? Hattori-san, what do you think? YUKIO HATTORI THROUGH INTERPRETER: It’s possible, sure. ERIKO KUSUDA THROUGH INTERPRETER: Right. Well, OK. YUKIO HATTORI THROUGH INTERPRETER: Never know. KENJI FUKUI THROUGH INTERPRETER: All right, is going to have fried fillets. It could be paired up with this. YUKIO HATTORI THROUGH INTERPRETER:

Now, I could be way off base, but I think he’ll use the stuff that’s coming out. KENJI FUKUI THROUGH INTERPRETER: Just the broth. ERIKO KUSUDA THROUGH INTERPRETER: Yeah. YUKIO HATTORI THROUGH INTERPRETER: Right, right. ERIKO KUSUDA THROUGH INTERPRETER: He’s straining it. KENJI FUKUI THROUGH INTERPRETER: And toss the rest. ERIKO KUSUDA THROUGH INTERPRETER: Uh-huh.

KENJI FUKUI THROUGH INTERPRETER: OK, the flavors have been condensed. YUKIO HATTORI THROUGH INTERPRETER: Again, it’s loaded with the succinic acid, right? ERIKO KUSUDA THROUGH INTERPRETER: Mm, must be so tasty. YUKIO HATTORI THROUGH INTERPRETER: But then again if he decides to use the solid part instead of the liquid– no. [LAUGHTER]

That’s not going to happen. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san? KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: Iron Chef Sakai seems to be really pressed for time, perhaps feeling the pressure or maybe a little hot. He’s even taken the tie on his chef’s jacket off.

ERIKO KUSUDA THROUGH INTERPRETER: Oh, look at that. KENJI FUKUI THROUGH INTERPRETER: Man at work. Wow. YUKIO HATTORI THROUGH INTERPRETER: Oh, look at the color of this. ERIKO KUSUDA THROUGH INTERPRETER: So appetizing. YUKIO HATTORI THROUGH INTERPRETER: Golden brown and beautiful. KENJI FUKUI THROUGH INTERPRETER: Man alive, crispy looking, golden brown surface,

Deep-fried fillets of sole. Ooh. And the Iron Chef more going into the pot of hot oil over there. And look at that cook. Sakai heating up in the late going. Meantime on the challenger’s side, Kawai reaching for some fresh greens. Health-conscious cuisine, that’s what he does. And still has the whole sole cooking,

And time not an ally for him. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san? KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: Challenger Kawai is also racing against time. All he’s telling his assistants right now is hurry up, hurry up. Make shortcuts wherever you can. KENJI FUKUI THROUGH INTERPRETER: Man

Appears to be in some trouble. Both chefs with the time ticking away on them, scrambling here in the late going. Sole is not an easy item to deal with in just an hour. YUKIO HATTORI THROUGH INTERPRETER: Yeah. Sorry to interrupt, but look at Sakai-san here. KENJI FUKUI THROUGH INTERPRETER: What is he doing?

ERIKO KUSUDA THROUGH INTERPRETER: Wow. YUKIO HATTORI THROUGH INTERPRETER: OK, just watch and see what he’s doing. KENJI FUKUI THROUGH INTERPRETER: Huh. Removing the bones right there. ERIKO KUSUDA THROUGH INTERPRETER: I thought it looked good enough as it was, you know. KENJI FUKUI THROUGH INTERPRETER: Well, apparently this was his intention to do this.

ERIKO KUSUDA THROUGH INTERPRETER: Well, the center, he’s doing– YUKIO HATTORI THROUGH INTERPRETER: Yeah. I’m guessing he’s planning to do something with the center, but as far as I’m concerned the shape is kind of ruined now. KENJI FUKUI THROUGH INTERPRETER: Well, we’ll have to see if we can get an explanation

For what that’s all about. ERIKO KUSUDA THROUGH INTERPRETER: The steamed dish is done on the Iron Chef’s side. Do you see that? KENJI FUKUI THROUGH INTERPRETER: OK, still on the Iron Chef’s side. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san? KENJI FUKUI THROUGH INTERPRETER: Removing the gauze. Yes, go ahead. SHINICHIRO OHTA THROUGH INTERPRETER:

I asked Sakai-san if this was an accident or a failure that he was trying to correct, and he looked insulted and replied, how dare you ask me that. [LAUGHTER] KENJI FUKUI THROUGH INTERPRETER: Well, you got his attention. You can say Ohta’s got guts, but I think it might have been a better

Idea to phrase that question just a little differently. SHINICHIRO OHTA THROUGH INTERPRETER: I asked Sakai-san if this was an accident or a failure that he was trying to correct, and he looked insulted and replied, how dare you ask me that. [LAUGHTER] KENJI FUKUI THROUGH INTERPRETER: Got his attention.

You can say Ohta’s got guts, but I think it might have been a better idea to have phrased that question just a little differently. Actually, the Iron Chef’s been a little touchy today. ERIKO KUSUDA THROUGH INTERPRETER: Well, I can understand, working under pressure like that, you know.

KENJI FUKUI THROUGH INTERPRETER: Well, that type of question too gives him a free pass to unload. YUKIO HATTORI THROUGH INTERPRETER: OK. Oh, look at this. KENJI FUKUI THROUGH INTERPRETER: What do we have here? YUKIO HATTORI THROUGH INTERPRETER: It’s the Iron Chef, right? ERIKO KUSUDA THROUGH INTERPRETER: Oh, yeah.

KENJI FUKUI THROUGH INTERPRETER: Sakai’s side. ERIKO KUSUDA THROUGH INTERPRETER: The sole that he changed his strategy on, it looks like he’s going to finish it like this. KENJI FUKUI THROUGH INTERPRETER: OK, and zucchini slices. YUKIO HATTORI THROUGH INTERPRETER: That looks nice. KENJI FUKUI THROUGH INTERPRETER: And healthy too.

ERIKO KUSUDA THROUGH INTERPRETER: I see. Uh-huh. KENJI FUKUI THROUGH INTERPRETER: That one looks to be just about done, zucchini slices blanketing the sole. And now Kawai’s deep-fried sole. Don’t think we’ll see him open his up though. [LAUGHTER] They’ll be served perhaps with the sauce, you think? YUKIO HATTORI THROUGH INTERPRETER: I

Think probably like that, yeah. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san? KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: Challenger Kawai was just saying that he didn’t have time to cut them into portions. He says, all I can do is just put them on bigger plates right now. He’s really scrambling.

KENJI FUKUI THROUGH INTERPRETER: Wow, up against it. Kawai having to do all he can just to get his dishes finished and in on time. ERIKO KUSUDA THROUGH INTERPRETER: Oh my goodness. KENJI FUKUI THROUGH INTERPRETER: It happens so often around here, the time limit near the end rearing its head.

And Sakai, of course, he’s used to that type of pressure. ERIKO KUSUDA THROUGH INTERPRETER: The Iron Chef, what’s he going to add there? KENJI FUKUI THROUGH INTERPRETER: What is this? YUKIO HATTORI THROUGH INTERPRETER: OK. What was that? SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san? KENJI FUKUI THROUGH INTERPRETER: You got it. SHINICHIRO OHTA THROUGH INTERPRETER:

This contains long-clawed prawns, cauliflower, broccoli, fresh cream, maitake and shimeji mushrooms, string beans, celery, and asparagus. KENJI FUKUI THROUGH INTERPRETER: All right. Thanks, Ohta. ERIKO KUSUDA THROUGH INTERPRETER: Wow. KENJI FUKUI THROUGH INTERPRETER: So many different items there. And that’s why he opened them up. YUKIO HATTORI THROUGH INTERPRETER: Yeah, I’m not sure, but–

SHINICHIRO OHTA THROUGH INTERPRETER: And Fukui-san? KENJI FUKUI THROUGH INTERPRETER: Yeah. SHINICHIRO OHTA THROUGH INTERPRETER: Challenger Kawai said earlier that he was shooting for four dishes, but just now he shouted, OK, change of plan. Let’s just go for two. KENJI FUKUI THROUGH INTERPRETER: Only two? ERIKO KUSUDA THROUGH INTERPRETER: Two dishes?

YUKIO HATTORI THROUGH INTERPRETER: Oh, that’s too bad. KENJI FUKUI THROUGH INTERPRETER: Planning for four– now that may not get the job done. That perhaps won’t cut it today. ERIKO KUSUDA THROUGH INTERPRETER: Wow, doing all this in one hour though must be so tough. YUKIO HATTORI THROUGH INTERPRETER:

I can vouch for that. It certainly is. ERIKO KUSUDA THROUGH INTERPRETER: Oh, yeah. YUKIO HATTORI THROUGH INTERPRETER: And now the Iron Chef, he’s shifting gears here again. KENJI FUKUI THROUGH INTERPRETER: Yeah, look, the one with the zucchini slices. YUKIO HATTORI THROUGH INTERPRETER: OK, this one has bones in the center, right?

KENJI FUKUI THROUGH INTERPRETER: Ditched the bones there. ERIKO KUSUDA THROUGH INTERPRETER: Oh, no. YUKIO HATTORI THROUGH INTERPRETER: Yeah, OK. KENJI FUKUI THROUGH INTERPRETER: OK. His prerogative. ERIKO KUSUDA THROUGH INTERPRETER: Probably to make it easy to eat maybe. KENJI FUKUI THROUGH INTERPRETER: Must have rethought it. YUKIO HATTORI THROUGH INTERPRETER: Could be.

You know, like in Kitchen Stadium a lot of the dishes are just ad libbed, like very much first-time creations, right? So it’s got to be tough. ERIKO KUSUDA THROUGH INTERPRETER: Mm-hmm. YUKIO HATTORI THROUGH INTERPRETER: It’s amazing what he’s doing here. ERIKO KUSUDA THROUGH INTERPRETER: He tried the sandwich version, trying

To maybe cut down the time. But now he’s found some time, so he’s making it easier for us to eat, I guess. KENJI FUKUI THROUGH INTERPRETER: Hey, if he’s got the time, why not if it’ll make it better? ERIKO KUSUDA THROUGH INTERPRETER: Sure, I think so. The challenger’s fried item looks

Like it’s done over there. YUKIO HATTORI THROUGH INTERPRETER: Oh, OK. ERIKO KUSUDA THROUGH INTERPRETER: Ooh, it’s so pretty. YUKIO HATTORI THROUGH INTERPRETER: Oh, yeah. Look at that. ERIKO KUSUDA THROUGH INTERPRETER: That slit he made. See? [INTERPOSING VOICES] KENJI FUKUI THROUGH INTERPRETER: On these did he keep the innards in them?

YUKIO HATTORI THROUGH INTERPRETER: I’m not sure. They might have been gut– I don’t know. They saw some eggs today too, somebody said. KENJI FUKUI THROUGH INTERPRETER: Oh, OK. YUKIO HATTORI THROUGH INTERPRETER: So he could have taken advantage of that as well. ERIKO KUSUDA THROUGH INTERPRETER: That would be a nice idea.

I’d love that. KENJI FUKUI THROUGH INTERPRETER: OK. And cook them with the heads on too. YUKIO HATTORI THROUGH INTERPRETER: Mm-hmm, right. KENJI FUKUI THROUGH INTERPRETER: They look pretty good. ERIKO KUSUDA THROUGH INTERPRETER: Mm. The quality of the fish is so good. YUKIO HATTORI THROUGH INTERPRETER: Right.

And again, the key will be the sauce. KENJI FUKUI THROUGH INTERPRETER: Right. YUKIO HATTORI THROUGH INTERPRETER: Yes. KENJI FUKUI THROUGH INTERPRETER: And still on Kawai’s side– look. YUKIO HATTORI THROUGH INTERPRETER: So three dishes. Well, let’s go through them. We’ve got, number one, the– what is it– the raw, marinated–

KENJI FUKUI THROUGH INTERPRETER: Uh-huh, yeah, and the carpaccio-like item. YUKIO HATTORI THROUGH INTERPRETER: Right, he’s working on that. KENJI FUKUI THROUGH INTERPRETER: Right. YUKIO HATTORI THROUGH INTERPRETER: And then got the whole sole. ERIKO KUSUDA THROUGH INTERPRETER: Yeah, he was frying that. KENJI FUKUI THROUGH INTERPRETER: That’s the third one. OK. All right.

So he does have three after all, Challenger Kawai. So what was that all about two anyway? ERIKO KUSUDA THROUGH INTERPRETER: Ah, good, he’ll be able to have three. What a relief. KENJI FUKUI THROUGH INTERPRETER: Now Sakai. And he is adding a sauce here, becoming more and more elaborate with this one.

ERIKO KUSUDA THROUGH INTERPRETER: Wow. YUKIO HATTORI THROUGH INTERPRETER: Oh. It holds everything together. It looks great as soon as you have a sauce on the plate. ERIKO KUSUDA THROUGH INTERPRETER: Mm-hmm, yep. YUKIO HATTORI THROUGH INTERPRETER: I wasn’t happy the way it looked originally, but now with the sauce it looks absolutely amazing.

KENJI FUKUI THROUGH INTERPRETER: Those plates are looking great. SHINICHIRO OHTA THROUGH INTERPRETER: Fukui-san? KENJI FUKUI THROUGH INTERPRETER: Yes. SHINICHIRO OHTA THROUGH INTERPRETER: I just wanted to say that the sauce Sakai-san is using on this dish is made from butter, capers, veal broth, lemon juice, and parsley. ALL: Mm.

KENJI FUKUI THROUGH INTERPRETER: Laying it on thick. YUKIO HATTORI THROUGH INTERPRETER: OK, and it’s going on top. ERIKO KUSUDA THROUGH INTERPRETER: Oh, my. YUKIO HATTORI THROUGH INTERPRETER: I’m sorry. I’m talking about the challenger here. KENJI FUKUI THROUGH INTERPRETER: Ah, Kawai’s side. YUKIO HATTORI THROUGH INTERPRETER: Yeah.

ERIKO KUSUDA THROUGH INTERPRETER: Oh, I see now. KENJI FUKUI THROUGH INTERPRETER: So this was the plan. ERIKO KUSUDA THROUGH INTERPRETER: That’s what he intended, it looks like. KENJI FUKUI THROUGH INTERPRETER: From the pot that he’d been stewing. YUKIO HATTORI THROUGH INTERPRETER: So the whole sole served as well, right?

And what’s going on here? If we can get a shot of– is that the corn silk? KENJI FUKUI THROUGH INTERPRETER: On the other side. That’d be Sakai’s side, right? ERIKO KUSUDA THROUGH INTERPRETER: Oh, corn silk, uh-huh. Yeah. YUKIO HATTORI THROUGH INTERPRETER: Yeah, OK. KENJI FUKUI THROUGH INTERPRETER: Unbelievable, resting on top there.

They really are edible? YUKIO HATTORI THROUGH INTERPRETER: That’s what he said. ERIKO KUSUDA THROUGH INTERPRETER: Wow. He’s serving that for real. YUKIO HATTORI THROUGH INTERPRETER: You know, I’d like to try this at home, in the privacy of my own home. KENJI FUKUI THROUGH INTERPRETER: Well, I’ll tell you,

I’ve got absolutely no idea what they’d taste like. Kusuda-san, I’m just going to have to listen and hear what you say about that. I’ll be paying attention when you’re eating this, OK? [LAUGHTER] All right, the Iron Chef continuing to lay on another sauce. Seems to have no problem in relation to the time.

ERIKO KUSUDA THROUGH INTERPRETER: Mm-hmm, right. YUKIO HATTORI THROUGH INTERPRETER: This is Colbert in style. KENJI FUKUI THROUGH INTERPRETER: OK, just a little over three minutes left in this one. The challenger now, believe that this is his sauce of blended tomatoes. And he’s doing some quality presentation work with that.

We are under three minutes left in this one. ERIKO KUSUDA THROUGH INTERPRETER: Wow. This is so pretty, all of it. YUKIO HATTORI THROUGH INTERPRETER: Oh, look. This is the charred one. KENJI FUKUI THROUGH INTERPRETER: Iron Chef’s side here. YUKIO HATTORI THROUGH INTERPRETER: So he salvaged it and turned it into something else.

KENJI FUKUI THROUGH INTERPRETER: Going in another direction. ERIKO KUSUDA THROUGH INTERPRETER: Mm-hmm. He added that to this one. YUKIO HATTORI THROUGH INTERPRETER: The steamed one is almost too light in flavor. So this crispy texture on top will help it a lot. KENJI FUKUI THROUGH INTERPRETER: What a stroke.

YUKIO HATTORI THROUGH INTERPRETER: Oh, yeah. ERIKO KUSUDA THROUGH INTERPRETER: It really ties it all together, doesn’t it? KENJI FUKUI THROUGH INTERPRETER: From what was originally a mishap. ERIKO KUSUDA THROUGH INTERPRETER: So clever. Wonderful. He never gives up under any circumstances, this guy. YUKIO HATTORI THROUGH INTERPRETER: That’s why he’s an Iron Chef.

ERIKO KUSUDA THROUGH INTERPRETER: That’s right. KENJI FUKUI THROUGH INTERPRETER: Situation substitution. YUKIO HATTORI THROUGH INTERPRETER: Oh, he’s got alternatives. KENJI FUKUI THROUGH INTERPRETER: OK. Now, not a risotto, but rice. YUKIO HATTORI THROUGH INTERPRETER: Yeah, saffron rice, right? KENJI FUKUI THROUGH INTERPRETER: That is looking great.

Now, the challenger, he knows how to make use of color as well. ERIKO KUSUDA THROUGH INTERPRETER: Ooh, I like that. KENJI FUKUI THROUGH INTERPRETER: Black plate. YUKIO HATTORI THROUGH INTERPRETER: Oh, yeah. It’s nice presentation, isn’t it? ERIKO KUSUDA THROUGH INTERPRETER: Gorgeous. Uh-huh. And it seems like a healthy dish, as you’ve been saying.

YUKIO HATTORI THROUGH INTERPRETER: Very much so, yeah. KENJI FUKUI THROUGH INTERPRETER: And the sauce with all kinds of healthy goodies in it. This is our first exposure to California cuisine, Challenger Kawai. ANNOUNCER: One minute to go. KENJI FUKUI THROUGH INTERPRETER: And now a minute

To go, the final 60 seconds of an all-French cuisine battle with the theme ingredient popular in French cooking, sole. The men have been constrained by the time limit using this theme though. Challenger Kawai looks like he will have three dishes. There’s one of them, his fried sole. The Iron Chef gunning for four.

Looks like he’ll complete everything he started. ANNOUNCER: 30 seconds to go. KENJI FUKUI THROUGH INTERPRETER: 30 seconds left now. And Sakai having to call a couple of audibles along the way, but not on his rice there– golden yellow saffron rice. Iron Chef trying to come back after that loss

To Club Mistral’s Chef Okabe. Challenger Kawai, the head chef of San Francisco’s Pan Pacific– ANNOUNCER: 15 seconds to go. KENJI FUKUI THROUGH INTERPRETER: –coming across the Pacific to come home and compete– ANNOUNCER: 10 seconds to go. KENJI FUKUI THROUGH INTERPRETER: –and show why he’s regarded as one of the best

French chefs in the States. But to win he’ll have to go through this man. ANNOUNCER: Five seconds. KENJI FUKUI THROUGH INTERPRETER: It’s all going to shake out in the tasting. The final seconds are ticking down in this one. ANNOUNCER: 3, 2, 1. KENJI FUKUI THROUGH INTERPRETER: And that’s it. The cooking’s done.

The sole battle is over. [APPLAUSE] Nice job. Thank you. SHINICHIRO OHTA THROUGH INTERPRETER: Albeit a little rushed. Yeah, really. SHINICHIRO OHTA THROUGH INTERPRETER: The one-hour time limit seemed to be a factor. That was so short. SHINICHIRO OHTA THROUGH INTERPRETER: Sure, of course. Yeah.

If it were a bit longer, I could have done more. SHINICHIRO OHTA THROUGH INTERPRETER: But the dishes you did finish, how are they? [SIGHS] I really don’t know, probably so-so. So you’re not sure of a victory or not then? Well, if– you know, if I would have had more time.

SHINICHIRO OHTA THROUGH INTERPRETER: I understand. How’d it go? Sole takes a lot of time to prepare. SHINICHIRO OHTA THROUGH INTERPRETER: Really? There’s a lot to do with fish, eating up a lot of the time. SHINICHIRO OHTA THROUGH INTERPRETER: Huh. I was really under pressure today.

And what did you think about Kawai-san. I had no information about his dishes because he works in the US. SHINICHIRO OHTA THROUGH INTERPRETER: Uh-huh. I had no means to know what his California cuisine may look like. SHINICHIRO OHTA THROUGH INTERPRETER: Right.

I know he’s such a fine chef, so the only thing I could count on was to do my job right. SHINICHIRO OHTA THROUGH INTERPRETER: Yeah. I don’t remember the last time I was sweating as crazy like I am today. SHINICHIRO OHTA THROUGH INTERPRETER: Yes, you really are. Yeah.

KENJI FUKUI THROUGH INTERPRETER: Challenger Kawai is offering three dishes. First, sautéed sole millefeuille. His opening dish takes advantage of the saltiness of caviar. It achieves a nice harmony with the American-style sweet sauce in this most delightful starter. Second, sole minute steak. The dish comes with a splendid assortment of fried herbs,

Which besides being healthy make for a pleasant contrast with the silky smooth texture of the sole. Last, his fried sole, Southern French style, finished in a colorful assortment of bell peppers and zucchini– a basic but bold way of bringing forth the natural flavor of the theme ingredient.

Iron Chef Sakai ends up offering three dishes as well. First, fried sole with tomato dressing, his interpretation of California cuisine. The slight sourness of the tomatoes and the sweetness of the corn silk help draw out the natural flavor of the sole. Second is fried sole with Colbert butter, a specially prepared butter sauce

Containing raisins and capers raises to exquisite heights the sole that was perfectly deep fried. Last is homard lobster in sole, potato, and clam sauce. The crispy, fried skin of sole works as an accent, adding a twist to the steamed sole wrapping of truffles and homard lobster.

The texture is also special because of the use of cabbage and a stroke of imagination, Sakai’s idea of serving it together with the saffron rice. The concept should find favor, allowing the tasters to fully savor the sole’s flavor. [DRAMATIC MUSIC] The city by the bay, San Francisco, California.

Its golden gates beckon and are always welcoming to those who pursue excellence in the culinary arts, including this son of Japan, today’s challenger Taka Kawai. The French cum California cuisine artist will go against Iron Chef French Hiroyuki Sakai. For a man who’s come this far to challenge,

Chairman Kaga’s laying out a spread, unveiling the theme ingredient, sole. Challenger Kawai, giving it his all for one hour, in the end completes a trio of dishes. Iron Chef Sakai with amazing resourcefulness completes a set he’ll offer as three. And now the moment of truth, tasting and judgment.

On the panel today for the sole battle are novelist Tamio Kageyama, TV show hostess Eriko Kusuda, and culinary critic Asako Kishi. First, the dishes of Challenger Kawai. It’s very light and nicely done. And it’s– well, you’ve used the caviar in a very clever way. The saltiness brings a nice tension

To the flavor of the sole. Mm. This is very good. The sauce is on the sweet side, perhaps appealing to American taste, but I must say the sole could have been on the rare side. It was a bit overcooked. OK. A bit too dry.

If the sole presented itself just a bit stronger, this dish would have been even more wonderful, I think. Mm, this– the herbs, the fried herbs add a lot to this. The herbs and the vegetables, especially the tomatoes, and the sole, the harmony among them is magnificent.

This is not pure French, maybe closer to Italian food, in my opinion, you know. TAKA KAWAI THROUGH INTERPRETER: That’s right. I’m enjoying this a lot. The sole is so smooth, yes. I quite like this texture, but it mustn’t be raw. So I’m impressed with the way you managed

To control the heat on this. KENJI FUKUI THROUGH INTERPRETER: And now preparing servings of his last one, the fried sole finished with the balsamic vinegar sauce. This is just like Japanese sweet and sour sauce without the kudzu starch. It was a great idea, very tasty.

One thing I’m a bit disappointed about, again, is that the sole itself is overpowered by other ingredients, in my opinion, you know. But I assume that this was because you were perhaps preparing another sole dish with a strong– That’s right. –impact, if I’m not mistaken, right?

I guess without that, the impression of the sole was a bit weak in the courses, I think, yeah. KENJI FUKUI THROUGH INTERPRETER: And now up, the dishes of Iron Chef Sakai. By adding the silk of the corn, you achieved a very unique flavor. What a surprise.

I didn’t know I’d find the same sweetness of corn in its silk, you know. Well, this is an all-time first for me, and I’m 72. [CHUCKLES] On this plate the sole stands most gallantly, expressing its own flavor, I think. It’s like on the still water of a quiet lake.

You throw a stone in and see the ripples opening out. It’s that kind of impact this sole has with the first bite. TAMIO KAGEYAMA THROUGH INTERPRETER: : This is good. The butter sauce is so good. And although it’s the second fried item, this one is totally different from the first one in texture.

This is good. Let’s face it– sole is not a fish you want to eat one after another. But you added depth to this one, made us hunger for more. The first one, as well as this one using raisins and the previous one using the corn silk,

It’s the slight sweetness he’s added in all the dishes that takes us to culinary heights that we have never been to. The dynamism of his dishes keeps us waiting with great expectations. I saw the skin getting extra crispy during grilling. As I saw it cooking, I thought, this is something

That’s going to be scrumptious. And lo and behold with this sauce, oh, boy. It’s really– it’s divine. But that was an accident, right? No, it was calculated. Oh. HIROYUKI SAKAI THROUGH INTERPRETER: I was planning to char the skin and use the skin only. Excuse me. [LAUGHS]

So I take back what I said during the battle. The sole expresses itself very well in this. And the charred, crispy skin, which we thought was a mere serendipity, was in reality your strategy. Mm, bravo. I’m enjoying this immensely. KENJI FUKUI THROUGH INTERPRETER: Verdict coming.

We’ll see which one’s the sole survivor right after this. [MUSIC PLAYING] [APPLAUSE] KENJI FUKUI THROUGH INTERPRETER: Today, a trans-Pacific clash in French cuisine, one of the best battles we’ve seen with both chefs leaving it all in the kitchen. Challenger Kawai making good in the city by the bay,

Now coming home with his California cuisine. Iron Chef Sakai determined to redeem himself. Who takes it? Whose cuisine reigns supreme? KENJI FUKUI THROUGH INTERPRETER: It’s the Iron Chef! Sakai, the sole survivor winning this battle, besting Kawai. The challenge immense coming in, uphill like the steep uphills

Of San Francisco, but overcoming it by putting his heart and soul into his dishes. The W back where it belongs, Iron Chef French Hiroyuki Sakai. [INSTRUMENTAL MUSIC]