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It's finished.
Renz exhaled a long breath, clearing his mind of all thoughts. When his finished dish was presented, it required an extra-large base plate to accommodate it.
Exquisite Black and White Go Board.
The moment this dish was unveiled, all eyes were immediately drawn to the finished product.
In today's culinary era, where presentation is paramount, Renz's refined creation undeniably had no issues with its form.
Senzaemon Nakiri, who had previously expressed strong dissatisfaction with Renz, slowly revealed a smile that had been absent for a long time.
He relaxed from his stern demeanor.
The display featured a dessert cake with distinct layers of gray, white, and black.
Its overall design resembled a meticulously arranged Go board, with black and white Go pieces poised in a game.
The arrangement of the pieces was incredibly methodical, giving off a comfortable and gentle feeling with just a quick glance.
It was beautifully crafted.
The reason this dish was described as having distinct layers was that the cream, garnishes, and base cake, combined, all exhibited their own progressive effects.
Not to mention the individual black and white Go pieces.
Originally spherified, steamed, and concentrated through molecular gastronomy, then encased in capsule-like shells made of special material, forming beautiful, jewel-like black and white Go pieces, they were a perfect blend of beauty and extravagance, highlighted by the grayish-white board below.
.
The base beneath also emitted a faint, shimmering glow, though it was unclear what cream created this 'fluorescent' effect.
"What a beautiful piece of art!"
The powerful visual impact, coupled with the 'Go' theme, perfectly resonated with Senzaemon Nakiri's interests.
With Renz's exceptional foundation, this exquisite cake before them was nothing short of a 'divine move' in a game played by masters.
The layering of this work was several stages more
complex than the previous one. If the last piece was merely an impromptu creation born from an undeveloped idea, then now...
This dish's structure, professionalism, and visual appeal
were vividly and entirely present in Senzaemon Nakiri's mind.
He could no longer find any professional grounds to deem this dish a failure.
On the contrary, this dish had a terrifyingly solid foundation, combining concept and creativity to achieve the best possible result.
"Can a chef of this age truly create this dish?" Sadamori Ono's astonishment far surpassed that of Senzaemon Nakiri.
Ascending Dragon Sushi had directly defeated the Ono family's signature dish, making Sadamori Ono even suspect that Renz had specifically trained in sushi just to win that one time.
And Renz's 'defeat' in the previous round had further solidified Sadamori Ono's belief, leading him to think that while Renz might be skilled in other cuisines, he still had shortcomings outside of sushi.
Now, Renz's dish was like a shark with its jaws wide open. Just when Sadamori Ono thought Renz was incapable, he bared his fangs and tore apart the prey before him.
Or was it that Renz hadn't put much effort into the first dish, simply improvising a gift for Erina?
Sadamori Ono was deeply skeptical.
Because the caliber of the second dish far exceeded the current standard no, it definitely surpassed the average level achieved by the molecular chefs at Ryugin Cuisine.
"Ms. Alice, can you discern the quality of this dish?"
Hisako Arato asked Alice, who held some authority in molecular gastronomy, out of curiosity.
"I haven't tasted it, so I can't make an accurate judgment, but from its appearance alone, it is already qualified," Alice was reluctant to admit the high standard of the dish. In her eyes, it was merely the basic skills of molecular gastronomy pushed to their limits.
Then, he constructed a decent idea and created a visually appealing work based on that idea.
Hisako Arato understood after hearing this.
The Nakiri family's traditional tsundere trait had emerged again.
This molecular gastronomy dish was indeed of a very high standard.
How did Erina-sama train Renz to such a high level, even making him so proficient in molecular gastronomy?
While Hisako Arato was still contemplating, Renz on the
screen made new movements.
"Alright, let me serve a drink to each of the three judges," Renz extended his hand. Unbeknownst to them, three glass cups filled with warm water were already prepared on a nearby table.
Renz took three Go pieces and flicked them with a precise motion. As a black piece dropped into the warm water.
The warm water released a small burst of bubbles, dissolving the black outer shell made of glutinous rice flour, allowing the concentrated and emulsified sugar syrup fruit liquid to bloom within.
Renz made a gesture, indicating that they should wait a moment.
This warm water was best enjoyed when it was lukewarm. And given the somewhat chilly Christmas Eve weather, the warm water, after dissolving the sugar granules, slowly cooled to a slightly chilled state, transforming into a delicious beverage.
"The ultimate variability of molecular gastronomy."
Alice finally couldn't hold back at this sight.
She trembled all over.
After all, molecular gastronomy is known as the master of culinary magic, and the core of this magic lies in the manifestation of molecular gastronomy's variability.
Renz's kind of variability is extremely rare in molecular gastronomy, and also the most difficult to control.
It targets water solubility.
Throughout the entire process, all control must be perfectly executed to achieve a magical effect without compromising the taste.
"If the taste of the drink doesn't distort, Renz will definitely win," Alice stated with an exceptionally firm tone.
Renz had perfectly achieved the magical effect of variability.
And with the dish's taste being impeccable, combined with this variability, it meant he had delivered a perfect score on the two most challenging aspects of molecular gastronomy.
Because molecular gastronomy often prioritizes presentation, with taste sometimes being rather ordinary. Some molecular dishes, in pursuit of extreme appearance, can even result in a weak taste.
In shokugeki, molecular gastronomy often struggled in terms of taste when pitted against other culinary styles.
"You don't seriously think Renz can't win, do you?" Erina said from the side, shaking her shoulders with a hint of amusement.
An axe cannot cut a hair.
Even if Ferran Adria, the former world's number one chef, exerted all his strength and cunning, hurling his axe with all his might into the vast sky.
In front of a focused Renz, he would remain unharmed, for that was the difference between them.
Don't underestimate the peak power of Renz in his complete form.
Now, Erina just wanted to see if Renz would defeat Ferran Adria 3-0 or 2-1.
And when Renz's countdown ended.
Three drinks were served to the three judges.
Senzaemon Nakiri, Gin Dojima, and Asahi Saiba. The first to taste was Gin Dojima. He first lightly swirled the glass bottle in his hand.
He agitated it, trying to discern the raw ingredients within, or perhaps hoping to better integrate the sugar water and liquid through agitation.
When he had finished his actions, Gin Dojima raised the glass and took a gentle sip. The sweet beverage glided across his tongue, and he felt as if he were in an idyllic paradise, with a fragrant fruit aroma filling his mouth.
It had the taste of kiwi, but it wasn't overpowering.
It was blended with another sugar-water-like texture.
This blending effect was excellent. Kiwi juice can be somewhat astringent, and consuming too much can cause a tingling sensation on the tongue. However, the mixed sugar water perfectly showcased the sweet and sour notes of kiwi, while the inherent astringency disappeared.
The concentrated, spherified sugar liquid, impacted by the warm water and re-dissolved, produced a unique sensation as it washed over the palate.
"Wait a moment!"
Gin Dojima's tongue suddenly registered an urgent warning. His mouth felt as if Pop Rocks were exploding, but this sensation was not unpleasant; in fact, the gentle fizzing gave Gin Dojima a tangible sensation.
A tactile illusion of eating actual fruit.
When Gin Dojima regained his senses, the contents of the cup had already been drained, leaving him desiring a second taste.
Upon deeper reflection.
For cake-based dessert dishes, this drink was clearly a garnish.
And the creation of this drink came from the sugar granules dotted on the cake, which dissolved in warm water.
What is the most challenging aspect of dessert dishes?
It's the 'cloying sweetness' brought by cream. This 'cloying sweetness' cannot be eliminated through ingredients or cooking techniques alone.
Whenever you consume too much cream, the sweetness in your mouth will naturally become pronounced, and this sweetness will affect your enjoyment of the next slice of cake.
However, with the addition of this drink, it can effectively wash away that 'cloying' effect, which, while not sickening, can be quite unpleasant.
This was a quintessential example of a mature dish.
Every element, every component, was not merely for show or to flaunt skill, but possessed intrinsic value and purpose.
When Gin Dojima finished tasting these, and then turned to Master Ferran's [Smokeless Smoked Brisket], he suddenly found it somewhat uninspired.
While [Smokeless Smoked Brisket] was indeed a sophisticated dish, when compared to Renz's multifaceted approach, where he showcased virtually every mature technical aspect of molecular gastronomy, it seemed somewhat lacking. Furthermore, in terms of taste and deliciousness alone, Renz's dish was far more memorable.
After a few bites of the lower-layer dessert cake made by Renz, Gin Dojima's conviction grew stronger.
After symbolically tasting Master Ferran's [Smokeless Smoked Brisket], Gin Dojima wholeheartedly focused on Renz's cake.
The cream was excellent, and the solid cake base Renz made was equally remarkable, with an egg aroma and a soft, tender bite that left a lingering impression.
"My vote goes to Renz." Gin Dojima didn't hesitate. After tasting both dishes, why would he need to deliberate?
In the previous round, he had struggled and ultimately declared a tie.
This round, with professionalism and taste being impeccable, Gin Dojima's vote naturally went to Renz.
Ferran Adria, seeing this, felt an unprecedented surge of pressure. Gin Dojima's vote was too swift, too undeniable.
However, he also conceded that Renz's dish surpassed the one he presented in the first round by a significant margin in overall quality.
Nevertheless, Ferran Adria didn't believe he was utterly incapable of competing. He cast a hopeful glance at Asahi Saiba, an old friend he had met during his time in America.
Asahi Saiba tasted both dishes; unlike Gin Dojima, he didn't just take a few bites of Ferran Adria's dish and then focus entirely on Renz's cake.
Instead, he chewed both repeatedly.
Asahi Saiba hadn't initially favored Renz, but this dish far exceeded his expectations.
"Headmaster, what are your thoughts?" Asahi Saiba asked.
Senzaemon Nakiri couldn't help but marvel at this young man, Asahi Saiba, who was indeed unlike others.
His question showed considerable foresight.
Of course, Asahi Saiba also made his stance clear; he evidently favored Renz's dish.
Moreover, Asahi Saiba also knew that Senzaemon Nakiri would very likely favor Renz's dish.
The question implicitly asked Senzaemon Nakiri to cast his vote first.
Because Asahi Saiba knew that Senzaemon Nakiri would almost certainly give his vote to Renz, and with three judges, two votes would already secure a majority.
3:0, 2:0, or 2:1 all signified a win.
Asahi Saiba's vote, whether cast for Renz or not, would still result in a win for Renz. Coincidentally, Asahi Saiba knew Ferran Adria.
He offered a favor, a courtesy vote.
A 3:0 defeat would be too humiliating.
If Senzaemon Nakiri gave his vote to Renz, Asahi Saiba would give a vote to Ferran Adria.
The dignity of a former world's number one chef still needed to be somewhat preserved. Even if everyone could see that Ferran Adria had lost definitively, there was no need to inflict such a crushing defeat on someone hired by Nakiri International Food Company to lead the head chef of Ryugin. It wouldn't be appropriate to hurt his pride so much.
Senzaemon Nakiri understood Asahi Saiba's implication. As a seasoned veteran of decades, how could he not be aware of these unspoken rules of the game?
The more renowned the chef, the more they value their reputation.
"Renz, let's go, time to rest." Erina greeted Renz. The outcome was already certain; there was no need to watch the rest. "The challenges in the Gourmet Street can wait until tomorrow."
How could Erina not understand these annoying rules?
Since she sensed a courtesy vote was likely, Erina saw no reason to stay. She pulled Renz, and they headed home to rest. The suspense of the match was over, rendering it meaningless.
Renz stretched.
After completing this dish, his energy was completely depleted. He was truly exhausted, and he wondered how much fight he had left for a late-night battle.
Just as Renz turned to leave, Senzaemon Nakiri cast his vote.
The vote went to Renz.
With the head judge's score at 2:0, Renz's second-round
shokugeki ended in an almost overwhelming victory in this molecular gastronomy showdown.
However, Renz's victory in this round was not a simple one. This was a shokugeki battle that clearly provided textbook-worthy explanations.
In this round, Renz aggressively targeted the most impactful points, showcasing every aspect of molecular gastronomy's comprehensive techniques. To put it dramatically, it was a competitive duel with lethal moves, maximizing the destructive power.
Such a focused approach would inevitably be recorded and studied as a reference battle in future shokugeki.
In other words.
Ferran Adria's role as a background character was now a foregone conclusion.
Regardless of whether a courtesy vote was given, Renz had performed exceptionally well, leading to a situation where this shokugeki battle would undoubtedly be further analyzed and scrutinized.
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