MISE EN PLACE
MISE EN PLACE
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A technically gifted but undisciplined young cook gets fired from a mediocre izakaya and lands a stage at Shio — Osaka's most austere 12-seat omakase, run by the legendary and reclusive Chef Tanaka Reiko. Over a year of washing daikon, finding fish, running the pass, and learning that restraint is the hardest ingredient, Kenji Mori becomes someone worth watching. Quiet, precise, earned. No villain arc. No power-ups. Just the slow violence of becoming good at something.
Chapters (4)
Sharp
Kenji Mori plates an unauthorized dish, gets fired, and lands a stage at Shio — the most austere 12-seat omakase in Osaka. He washes daikon for two weeks. Then he finds a note on his station.
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Braise
Three months in. Kenji earns the fish station and meets Hana, a food writer who doesn't flatter anyone. Meanwhile Tanaka's supplier crisis threatens everything Shio is built on.
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Smoke
Two critics in one week. Tanaka is sick. Kenji gets called to the pass for the first time — and runs six courses without flinching. His name ends up on the menu.
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Serve
A year later. Shio has a six-month waitlist. Tanaka asks Kenji to take the pass permanently. In an empty kitchen before service, he plates a dish for no one — then closes the Tokyo email and picks up a daikon.
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