The atmosphere in the hall was very heavy.
"Hana-yama'in, didn't you say the taste was the same as before? If so, why are you still not satisfied with the taste of the dishes?"
Alpha steeled himself, stepped forward, bowed, and asked.
This was also the question on everyone's mind present.
"Because there's no progress."
Hanayama-in Natsuki said expressionlessly, "The first time I tasted it the year before last, it was this taste. When I tasted it last year, it was also this taste. This year, it's still this taste."
"No progress means regression. A restaurant that doesn't progress and innovate will eventually slowly die."
After hearing her words, everyone's foreheads were instantly covered in sweat. Satou could even see Miss Sakai's ample chest rising and falling rapidly, her breathing quickening.
"This pan-fried steak, is it your work?"
Hanayama-in Natsuki pointed at the steak and asked Alpha.
"Yes, it is my work."
Alpha said somewhat flustered.
"You presented this same dish in the past two years. The doneness of this steak is very well handled, but the final red wine sauce has a slight flaw. Three years have passed, and you haven't made any progress; the flaw is still there."
Hanayama-in Natsuki said coldly.
Her words were like slaps, one after another, hitting Alpha's face, making his complexion extremely grim.
"This assorted tempura, is it your dish?"
Hanayama-in Natsuki then turned her head to the Neon uncle.
"It is my dish, indeed."
The Neon uncle said with a look of trepidation.
"There's a slight problem with your frying technique. If I remember correctly, your dish last year was fried tofu, and the problem was still with the frying technique."
Hanayama-in Natsuki said in a cold tone.
"And this pan-seared foie gras."
...
The chefs whose names she called out all turned pale, as if they had suffered a severe blow.
"The only highlight is this chicken curry rice. Although the technique is still unrefined and the taste isn't particularly outstanding, there are no obvious flaws, and all aspects are solid."
Hanayama-in Natsuki looked at Izayoi Tsuki and asked, "Is this dish yours? I don't seem to have seen you in the past two years?"
"Yes, I'm a new intern here."
Izayoi Tsuki nodded.
"Your skill is good. It won't take long for you to catch up with these guys whose skills have stagnated."
Hanayama-in Natsuki slightly raised her chin and said coldly, "However, relying solely on such a highlight cannot satisfy me. I will truthfully publish the above evaluation in the next issue of the gourmet magazine."
Upon hearing her words, everyone present's expressions changed.
"Hana-yama'in, please, give us another chance!"
Mr. Mita pleaded, his cheeks pale. If those comments were published in the most influential gourmet magazine, their restaurant's revenue would plummet!
Alpha and the other chefs also looked grim. Those criticisms of their dishes would follow them for life and greatly impact their future prospects.
"I already gave you a chance last year. I won't give it again this time."
Hanayama-in Natsuki said mercilessly.
"Please, give us one more chance!"
Mr. Mita directly knelt on the ground, pleading.
At the same time, he vaguely felt that he had forgotten something, but he couldn't recall it.
"I never give trash a second chance."
Hanayama-in Natsuki haughtily turned her head, stood up, and prepared to leave.
"Um, wait a moment, isn't there still one dish that hasn't been tasted?"
Suddenly, a voice softly rang out.
"There's another dish?"
Hanayama-in Natsuki, who had just risen, stopped, turned her head, and asked in confusion.
"Yes, there's one dish you haven't tasted."
Izayoi Tsuki nodded.
Reminded by Izayoi Tsuki, Mr. Mita finally remembered that there was indeed one dish that hadn't been tasted yet—Satou's dish.
Considering Satou's intern status at the time, Mr. Mita had intentionally placed Satou's dish last, which resulted in it not catching Hanayama-in Natsuki's attention.
However, even after knowing that Satou's dish hadn't been tasted, Mr. Mita still didn't hold much hope. So many chefs before him hadn't received her approval, so Satou's chances probably weren't high either.
"Is this the dish?"
Hanayama-in Natsuki looked at a plate at the furthest end of the dining table, covered by a small bowl, which indeed looked very unassuming.
"Yes, this is the dish I made."
Satou walked out, nodded, and said.
This was the Yangzhou Fried Rice he had just made with Cream Matsutake, and it was also his first time using fantasy ingredients. According to the system, dishes made with fantasy ingredients would gain effects, and he wondered if it was true.
He was actually a bit nervous. If this mission challenge failed, then the initial mission would also be gone.
"You're a new intern, aren't you?"
Hanayama-in Natsuki asked, "What dish did you make?"
"Yangzhou Fried Rice."
Satou said.
"Yangzhou Fried Rice?"
A hint of mocking smile appeared on Hanayama-in Natsuki's lips. "I can't believe I'd encounter such a commoner's dish in a high-class restaurant like this."
She shook her head, sat back down, and said, "Never mind, out of courtesy, I'll taste it again."
However, the other people in the restaurant, including Mr. Mita, had already given up hope. Some had even turned and started walking towards the kitchen.
The waiter placed the plate in front of Hanayama-in Natsuki, then lifted the small bowl covering it.
A rich aroma, mixed with a unique creamy scent, instantly wafted out.
Hanayama-in Natsuki's nonchalant expression immediately vanished. Those who had already started walking towards the kitchen also stopped, looking over in surprise.
The golden fried rice, interspersed with red, yellow, and green colors, was incredibly beautiful and exuded a unique creamy aroma, instantly stimulating one's appetite.
Hanayama-in Natsuki's expression became solemn. She then picked up her spoon, scooped a full amount, and put it into her mouth.
The soft, fragrant rice gently enveloped her tongue, and an unprecedented deliciousness instantly struck her!
"This dish..."
Hanayama-in Natsuki's pupils immediately contracted!
PS: Please give me some flowers and collections, thank you everyone.