Iron Chef – Season 7, Episode 13 – Battle for Foie Gras – Full Episode

Iron Chef Nakamura makes his Kitchen Stadium debut. His first opponent, Kiyoshi Suzuki, is from the world-famous Club des Trentes school of cooking.

“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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[Music] 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 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 kome Nakamura Iron Chef French hiroyuki Sakai Iron Chef Chinese Chen Kenny Chi and Iron Chef Italian masahiko Kobe [Music] kitchen stadium is the arena where Iron Chefs await the challenges of Master Chefs from around 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 there 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 if memory serves me right Iron Chef Japanese retired on January 3rd 1996. as I walked him out of my kitchen stadium that very day ba said to me I will take responsibility for finding the man who will take my place and now two months later he is ready to show us his answer when I first met this guy all my instincts told me he’s the one tell the truth I wasn’t really expecting him to say yes but he did so thanks for accepting and here now is the man chosen by the great michiba himself a man who has been behind the reputation of the prestigious nadaman restaurant our heavyweight in Japanese cooking Iron Chef Japanese the second Comey Nakamura while upholding tradition he constantly studies new techniques and approaches to add to his repertoire choosing the right Challenger for his debut match was not an easy task but I finally spotted the top chef Who belongs to Club De Trent led by Iron Chef’s ishinabayan Sakai he owns a restaurant in a high-end residential area in Tokyo always filled with discerning gourmets today’s Challenger one of the best from Club De Tran owner and Chef of oberjudu Suzuki kiyoshi Suzuki he first stepped into the world of French cooking at age 19. five years later he left for France and spent nine years training at the very best kitchens including laser vaccines and many many others after returning to Japan his skills were quickly noticed by fashion designer hanaya Mori and was offered to head her restaurant [Music] in Tokyo after perfecting his original style Suzuki opened his own restaurant [Music] the customers who live in this area also died in a lot of the top areas of Tokyo like azabu or aoyama so they are very much exposed to high quality food so it’s always a challenge to respond to their expectations I feel like I’m always learning something new every day from my customers Suzuki never forgets to reflect the preferences of his customers and add his own free imagination even in his course dishes changes the visual arrangement of each dish individually when serving the same course to a number of guests at one table on top of the quality of food he goes to Great Lengths to entertain the eyes our French chef of High Caliber going against the new Iron Chef Japanese in his debut match so now Suzuki show us what Chefs of Club Detroit can do and take down the new Iron Chef Japanese new Iron Chef nakamura-san and I are and even match-ups but I think so if possible all we ensure would be nice thank you the new Iron Chef Japanese makes his debut today kome Nakamoto battling for the first time here in kitchen Stadium but he’s got some big kitchen boots to fill replacing roxado michiba whose cooking outfit has been retired and shall hang in the stadium forever all right let’s meet our guests for today’s battle first actor Ken Tanaka thanks for joining us today tanakasan pleasure to be here and the wife of former yakult swallows manager Katsuya nomura sachio namura welcome it’s my pleasure to be here okay in tanakasan the big day has arrived it’s a big day lucky guy yeah and I can feel that tension you know yeah this is great okay I’m very happy glad you could be here and no morasan to show respect for his debut I’m very formal today yes and thanks for putting this handsome guy next to me I just want to remind you hubby’s probably watching at home that’s right and our commentators Dr Yukio Hattori doc always a pleasure all right let’s bring on chairman kaga you know debuts him foreign [Applause] name but nothing ordinary about this French cuisine artist when he’s Manny in the kitchen he’ll give new Iron Chef Nakamura all he can handle in the iron Chef’s debut match [Applause] thank you guys making their Ascent in the kitchen stadium and beginning a new chapter in The Gourmet Academy’s history the nation’s culinary leaders your Iron Chefs Iron Chef Chinese Chen Kenny Chi Iron Chef Branch hiroyuki Sakai and new Iron Chef Japanese kome Nakamura here they stand the Invincible men of culinary skills yes son if you please and making it official Suzuki the first Challenger to call out the name of Nakamura Iron Chef Japanese kome Nakamoto the driving force behind naraman one of the country’s Elite formal Japanese dining restaurants traditional Japanese Cuisine is at its core yet he’s not afraid to explore new ways of interpreting the classic recipes today his first battle for the man recommended by michiba foreign [Music] kill them all right a new Iron Chef replacing a legend his debut battle Iron Chef Comey Nakamoto just how good is he he’ll have to be good to beat Challenger Suzuki especially with the chairman choosing a French cuisine friendly theme we are Set Let’s Get It On in bangagong we are on kome Nakamoto there’s a new Chef in town the new Iron Chef Japanese his first battle and he’s facing a highly regarded French cuisine chef with almost 30 years of experience now the men up there getting their share of foie gras today’s theme ingredient and duck feels like there’s a lot of tension in the air today I know what you mean for us too it’s a little nervous here it’s like the first show all over again and right off the bat in his first battle the new Iron Chef Japanese getting a theme ingredient that uh well won’t put him in his comfort zone today true true well I think chairman kaga wanted to raise the bar a little bit maybe separate the the men from the boys so to speak okay well careful he doesn’t slip okay the pressure on right from the start of course fogger was the theme ingredient in the first battle for Iron Chef michiva back in 93 Nakamoto quickly slicing away there this will be a tester of a theme for him very much so I only got the Challenger here that’s uh miso okay I think it just means all right okay right they’re on Suzuki side challenger all right so the Challenger of French cuisine Chef working with the Japanese ingredients right out of the gate too provocative floor reporter I asked challenge Suzuki what he thinks about today’s theme and he said I’m a French chef so I have all the confidence in the world using foie gras I’m going to make very popular dish that I make at my restaurant I’ll give you a hint it’s combined with a type of fruit but that’s all I’m gonna say all right well I don’t know what the fruit’s gonna be but I can promise you it’ll be something that’s a little bit sour okay and there take a look oranges juice extraction right there and oranges how about that I’d say it’s not a bad combination at all yes I put the same question to the new Iron Chef nakamura-san in his very first comment in kitchen stadium was I’m a Japanese Chef so I have to say I’m not used to using foie gras but what I can tell you is I will win that’s my new job back to you all right and at least Nakamoto knows that now speaking of the new Iron Chef I think he’s working on a broth here okay Iron Chef Japanese Nakamoto get used to it yeah this is gonna be exciting to see how different he is from from Michio okay starting a broth there with a load of katsuobushi the dried Bonito shavings and whoa look at him piled him in there that’s quite the load he’s throwing on there isn’t it man alive yeah he’s emptied the whole bag there you know looking a lot like me chiba’s broth the Vigor no motorcycle you ever use this much this amount at home that’s about 10 years worth to tell you so far as broth making style resembles that of machibas and as he proceeds we’ll see what he does with the dried kelp requires a little muscle right there now to take that thing off the stove and straining it now over the Challenger wine there what is he doing using the skin of the oranges I think okay Orange Peel grated okay it does have its place in some French dishes but where he’s going to go with it we don’t know yet and there’s some foie gras being steamed steaming effort in progress one of Suzuki’s assistants on top of that one right there and the Iron Chef a little taste test yeah now if you notice here he’s got his first broth uh whatever what’s called the first broth and the implication is it’s the best well it’s it’s kind of a different process different processes have different purposes really and the first broth is usually taken as a suit okay you press to see them so well controlled very much so yeah okay and now over this one I wonder what what was that all about yeah he was doing something there we kind of uh took the skewers and splashed them around in that first broth think we can check that out on a replay here this is the first brought the correct right right okay apparently the steel skewers were heated saw some steam coming off them still don’t have any idea what yes yeah we were curious about that as well as we watched here from the floor and when I asked Irish Chef Nakamura about it he told me that the broth was a little bitter and that’s a little trick that they used to take away the bitterness okay what well I guess by adding a high temperature for a short period of time you somehow kill the bitterness I think that was the the explanation here on the man definitely walks his own path that’s the first time I’ve heard of that but if that is his game we need to come up with a name for that move definitely definitely yeah got anything in mind um how about the Nakamura swirl be better if his name was Earl he’s got some cooked chilling there while on the Challenger side a tray full lathered up right that’s the stuff that’s flavored with uh Japanese miso in the Miso he had okay yeah and taking it back to the fridge there so chilling the Miso flavored Foie gra I think that’s where he’s headed here turn in Japanese and flavor very much yes yeah I have the ingredients that he used to season the Foie gra that just went into the fridge let me give you those it’s a sauce made from white miso soy sauce Japanese sake sweet cooking sake sugar grated ginger and garlic okay wasn’t expecting that turning totally Japanese that one it’s flavoring have to say and the Challenger scrambling over to the steamer man is quick and now here Iron Chef Japanese side rice cooker being employed Nakamoto starting in early with that he’ll have rice for a dish with foie gras and now on the stove this pot full is boiling away right there okay yeah that’s the Iron Chef with some turnips these are turnips okay A little scoop taken out of the center two of the halves and uh some book helping okay I think I think it’s going to probably be a bowl for a presentation or something like that okay and still on nakamoto’s side here yes what the Iron Chef is draining here is obviously Foie gra but it’s been boiled and chilled okay that sounds like a Japanese style of liver terrine or something that’s what they’re up to here straining that I guess it could still be making a sauce all right pounding that through and now Suzuki look he is frying this up here that is uh duck meat okay with the Bones still in the pieces sure the bird from which the fogger came right well I’m not sure if it’s the exact one but that’s the type of duck that they use to have uh produce Foie brush okay and Suzuki turning up the temperature there the meat should be a great match with the foager in that one well as you know there’s a famous recipe for braising duck meat with orange sauce so my guess is that he might be combining the Foie raw with that all right the challenge there sure and so the oranges that he had earlier might not be the for the fogger after all but product meat okay so my guess is that he might be combining foie gras with that okay the Challenger Suzuki there right so the oranges that he had earlier might not be for Fogo but for the uh for the duck meat okay yes some new information Iron Chef Nakamura is now preparing truffles on his side all right Nakamoto breaking out the truffles being finely chopped okay so foreground truffles they well I mean they got to be served together don’t they two sides of a coin sure exactly all right now the Iron Chef filling up the food processor here with let’s see oh that’s the uh the strained foie gras surprise yes in the Irish says blender along with the foie gras he’s added steamed edible lily bulbs and pumpkin I’m sorry oh no pumpkin or what edible lily bulbs okay that is a pretty wild Trio of items in there with the strain foagra making the Lion’s Share of the volume of that one like a terrine or something stuffing it into turnips and steaming it oh good idea I think you’re right how about impressed yeah I think possible sure I think it is yeah I think he’ll stuff in the turnips and then steam the whole thing well done now what a sign you may have just nailed that one but what if I’m wrong no problem no no this is a guessing game just just wing it say anything that’s what I do and I get paid for it sure smelling something sweet and sour over this way now there’s something simmering in wine I believe okay right there so wine sauce simmering away in the pot that’s on Suzuki side Pleasant Aroma and you said the duck may get an orange sauce that was that was my guess okay so what about the wine sauce now that would be for the foie gras okay to soak that up all right now back on the iron Chef’s side working this one which is the uh the pumpkin the Blended mix from the processor all right now what do you think this will eventually end up as um you mean the final form do I have the right to remain silent yet you may sir I’ve only had foie gras in chunks yeah so the tasting is going to be very exciting for me okay yeah I know what you mean I can’t wait to see what they do with it well they’ll be doing a lot with it yes the ingredients here in the challenges frying pan include carrots celery onions shallots turnips leeks garlic and parsley all right thanks OTA and check it out okay into the wine sauce not expecting this to happen in the wine yes right not a paragu salsa sorry folks okay cook vegetables in a simmering wine sauce which you would call the sausages okay and it is filled with vegetables there I think you’ll have to strain them a little bit later okay with that yes in this spot the Challenger was simmering red wine and red wine vinegar he’s now added the cooked vegetables and also liver liver that’s chicken livers to be exactly interesting move so I’m saying it’s for sushi What vinegar and rice yeah sure he’s making sushi with foie gras that’ll taste like any idea doc you’re asking me I’ve never had anything like that Sushi Nakamoto taking a walk on the wild side yes I asked Iron Chef Nakamura about the number of dishes that he’s shooting for today and he says he thinks he’ll be able to serve four all right Iron Chef Nakamoto hoping to bring in a quartet of dishes to the table in his debut battle and now challenge aside scallops I believe scallops out of the shell okay and the first of any Seafood we’ve seen so far today coming from the Challenger scallops and foie gras a good matchup I’d say a very good match here all right 30 minutes gone 30 to go into the second half of the debut battle for the new Iron Chef Japanese kome Nakamoto both he and the Challenger first time cooking in this format yes challenge Suzuki told us the number of dishes that he has in mind by explaining quote I don’t watch rush things I want to concentrate on three all right so Suzuki is going to the rain in any urge to go for quantity he’ll concentrate on three quality dishes and now back on the Iron Chef side look at this okay that’s the the soft Row from Blowfish soft row of fugu there yeah all right and uh right on top of it yes an interesting development from the Iron Chef side at the end of his counter he has a bowl with some yellow liquid in it uh this is it here okay this is the Foie gra grease that he extracted while boiling some of the fogart pieces he saved the liquid but threw away the foie gras yeah there it is gone you can see what he’s thrown away right here in this garbage can all right staying on top of things literally over there the camera guys so Nakamura opting for the residual grease to use in a dish oh no idea where he’s going with this not too many chefs we chucking the foie gras kitchen Stadium the academies pay in no problem but uh you’ve got no idea how he’s going to use it none whatsoever no right and he just unloaded some of it right there maybe how about using it as the oil for a dressing Salad Dressing maybe okay made you know that that could happen I think with the vinegar I believe yes yeah yeah adding wine vinegar sure all right okay yes yeah the bottle you just saw you’re exactly right iron Chef’s side balsamic vinegar vinegar how about that yeah right so he mixed it in there I mean uh putting those two together yeah to clear the theme ingredients definitely a dressing sure yeah I’m impressed very impressed okay amazing and then let’s see coming up with an idea of using grease was extracted using it in this form he’s putting us on notice that’s amazing yeah extraordinary man and you know the former Iron Chef michiba you smoke very very highly of this Ryan you know I’m starting to see why now okay he’s really really impressed me so far nakamoto’s got game and now here still on his side laying down the U of B encouraged sheets could very well be used for rolling up pieces of huagra and uh they still have options Galore on that side sure you could roll it up and even fry it okay look he’s using some cooked foie gras okay I am saying he’s gonna fry these okay fry them yeah right and uh let’s see Gonna Roll them up in Yuba then fry them and that’s where you think he’ll be going with this well the reason I’m saying this if I’m not mistaken me Chiba once Incorporated this style right remember when we had the mataki mushrooms and foie gras yeah it was a very similar approach so I’m thinking maybe that’s where you remember that that is two and a half years ago well if if memory serves me correctly I think your memory is serving you very well indeed and the Iron Chef rapping and rolling foie gras in Yuba okay now check out the Challenger here okay back here yeah he’s laying down some sauce on the plates and notice the patterns here on the plates all different we heard about that in the open that’s the style his customers love it too and some say it’s like a fortune cookie you never know what you’re gonna get until you until you’re served that’s his style yeah it looks very neat a variety of presentations yeah Chef Suzuki does that just to entertain his guests very creative yeah and when you go in as a group not one plate the same plate of served to to somebody yeah it’s great great idea with Suzuki a group of five plates gets you five different visual effects now check this out okay nakamura’s side no that’s daikon sitting here Circle molds right right there too cylinder shaped yeah well he’s got the the sushi rice hang on let me think that is daikon right that’s a block daikon which has already been fitted definitely yeah okay yeah but hard to foresee what he’s going to do with the perfectly shaped piece of dicone there now let’s see okay he’s got that in his hand right there and hang on over at The Cutting Board okay so we got daikons we got molds oh hang on hang on I know I think I got it too really you got it what is it that’s for pressing you’re right oh yeah okay he’s making a sushi roll okay it’s functioning as a piston well done well done yeah that’s definitely for pressing well he is showing us a lot yeah you see that right there there you go yeah that’s wonderful I wonder what’s going on Cersei from the circle mold yeah it’s funny using sakai’s favorite tool left on the page from the Iron Chef wrench right there right and it’s gonna make layers okay check it out yeah he’ll sandwich some other ingredients in there as you can see what a stroke nice work tell you what folks first battle replacing me Chiba no less and a Japanese Chef given huagra this guy is doing just fine so far so good what a stroke oh nice work first battle replacing me Chiba no less and given Foie gra this guy is doing just fine so far so good yeah now take a look at the Challenger he’s doing something kind of similar too okay breaking out the circle molds on both sides yes yes the Challenger also has Circle molds with consummate jelly made by mixing gelatin with consummate okay yeah it’s firmed up already yes and the garnishing that you see these adding to it is made up of chopped herbs like tarragon chives mush and basil Etc okay okay so it’s loaded up with herbs too oh the battle of the circle mode and the winner is at least for the first piece Iron Chef Nakamoto mold man alive so it’s a combined Japanese French ingredient using a French yes I like it yeah in this layered Sushi he is also out of the Gotti already all right Gotti sushi bar jargon for pickle Ginger chopped up Pickle ginger in the sushi that’ll be a nice refreshing little Tang to it when you eat it okay and you know it’s a definite Japanese cooking philosophy here I’ll tell you I’m gonna bet the tasters can’t wait to get into that definitely definitely with foie gras an example of crossover Cuisine and now here’s Suzuki frying them up the Miso flavored ones right correct yeah and that’ll be a very interesting delicate flavor on that too okay maybe you could describe it as a miso Satay no you can because there’s no such word in French but it is crossover cuisine at any rate but you know that would go so good with a big old bowl of steamed rice yeah yes I asked the Challenger how he’s doing on time and his reply was oh man I need more of it I may not make it he sounded pretty serious all right a sense of urgency building on that side Challenger Suzuki feeling the pressure of the clock trying to get three dishes done a little iffy on that and upstairs in the Royal box misses Suzuki and the couple’s two children looking on somewhat apprehensively it appears dad’s dishes are on the bubble and he’s got to get them done in the next 10 minutes now iron Chef’s side working out a good clip himself with this one yes in this spot the Iron Chef has a mix of Sakura miso and strained foie gras got it thanks it’s really thick in there too boy this guy is good very good strained foie gras mixed into that yeah and that will match really really nice with the Miso you know I’ve never seen a done like this but I’m sure doing it this way it will become a very good match and look more restraining action this on the Challenger side this this is the Challenger yeah okay so now what about the Iron Chef okay here yeah he’s pan-frying the Uber rules okay Foie wrapped in Yuba almost no no oil in the pan there and no motorcycle and baseball parlance this Iron Chef he doesn’t throw fastballs yeah moving balls difficult to read we can never get these at restaurants well that part of the package is true only in kitchen Stadium could you see such an assortment of creative dishes being made and then taste them gotta believe that Nakamoto is making all of these dishes for the first time too let’s see here copying it with caviar oh caviar too the foie gras Sushi and we are getting an appreciation of just why me Chiba thought Nakamoto was the man to succeed and I’ve got something to even add to this March 3rd as we know is girls festival here in Japan right and the shape of the diamond is a symbol check out the plates a little seasonal interest there yes new Iron Chef Coleman Nakamura thinks he has enough time to finish four dishes as planned but on the other side Challenger Suzuki says he may not even have time to finish his three my goodness no that’s what I’m hearing all right can he cook in the clutch we’ll find out Suzuki’s got one dish here done the one with the oranges oh the oranges for fog right yeah okay a good pairing there sure of course yeah that’s what you said yeah exactly citrus fruit goes very well with foie gras but now if we can swing over to the Iron Chef side here okay this is what we call dengaku style dish right so it’s using miso like this right and don’t forget that this is combined with with Foie gra already right all right yes strained Foie gra mixed into the Miso a little dollop into onto the turnip there yeah and this is a brand new creation you’re seeing brilliant yeah you guys are gonna be so lucky you’re lucky to eat this I’ve never seen a show like this before it’s amazing yes Iron Chef Nakamoto has pulled out a Hibachi on his side is preparing to use it all right so the Iron Chef gonna do some late q and over there going with the Hibachi and very late we’re down to three minutes left in this one and Nakamoto barking instructions hurrying up they are scrambling a tattoo I wonder if they’re up against it with the clock too his first time to have to deal with the 60 Minute time limit now on the other side Suzuki and crew plating this one oh that looks great the duck meat dish I believe oh it looks delicious and he’s alternating it with pieces of duck meat and yes and a second dish just about done there as the clock continues to wind down inside of two minutes remaining the two minute warning here you’re kidding two minutes only okay and here’s the Challenger Circle mold effort wow oh okay it’s beautiful yeah this is called aspect in French cooking yes it’s a dish like this you put together held together by gelatin okay and the origin of the word comes from a snake a Viper type so that probably resembles the snake’s skin as you can see if you look at the pattern in the gel okay and the offering resting on plates where the patterns of the sauce laid down on them are different as is his want exactly kiyoshi Suzuki a French cuisine artist High Caliber too reminding of of our own delacroix French cuisine the Iron Chef Sakai meantime other side Nakamura let’s see here okay that’s uh that’s in the pumpkins yes okay and adding something to that one I couldn’t see what it was though okay and I guess it’s gonna go as a soup I’d have to say so yeah all right the Iron Chef maybe a potage perhaps some taste testing it there we that’s the best term I can think of a potassium yes what the orange Chef just added to the soup was light flavored soy sauce awesome sweet cooking socket all right thanks and a minute to go the final 60 seconds concluding 60 Minutes of cooking for nakamotuna’s debut battle the Challenger in hurry up mode and now the Iron Chef labeling this one into the earthen pot over there all right most likely to keep it warm resting above the Hibachi an elaborate effort there to bring in a warm Foie gra pumpkin potage to the table and he’s dumping something in there what is that oh that’s the the soft Row from the Blowfish my goodness incredible the soft row of blowfish to be cooked in the soup is it rests in the earthen pot above the charcoal prior to its being served to the tasters man alive Iron Chef Nakamoto coming up with the novel concept and showing us he’s going to be having an impact here from day one and a sauce now smothering Suzuki’s duck and foie gras offering now the Iron Chef dressing up the potage dried seaweed there no no that’s the truffles the sliced Truffles and on the other side Suzuki is he managing to get it done yes he’s got it done second stick down and that’s it the cooking’s done the Foie grub battle is over you seem to be a little impressed for time towards the end of that hour how did it feel to you you’re right I was scrambling walking on thin ice you know yeah but how would you rate your dishes today my quality well the flavor not bad I think you know it’s pretty good so facing a new Iron Chef doesn’t really make any difference to you then oh no no no no no I could not say that no you know there’s really an honor to have the chance to do this thank you well first time stepping up how to feel very short short of course yeah but you know you seemed to be relaxed calm in control oh no no no no no no no how about your dishes well I think they’re all right for the first time yeah yes do you think you’ll win I think I can yes yeah okay thank you very much and good job Challenger Suzuki is offering three dishes first Foie gra in Grand Marnier sauce the Challenger succeeds in dampening the impact of the Miso Sweetness by using the tartness of oranges and the pieces combined with the foie gras [Music] second foragra crab and scallop and wine jelly with a number of herbs it’s a sensitive dish from a seasoned French chef who knows how to highlight each of the ingredients in his creation last foie gras sandwiched by roast duck dressed by a truffle sauce with the most profound flavor the almost melt in your mouth foie gras should provide a wonderful conclusion to his meal Iron Chef Nakamura is offering the first four dishes of his career beginning with foie gras Sushi served with the Petals of a cherry blossom a sign of the coming of spring the gently cooked foie gras still has a crispy surface and the saltiness of caviar blends perfectly with the vinegared rice second Foie gra and pumpkin soup an amazing effort a first of its kind offering he takes Western and Japanese ingredients and cleverly puts them together to create a masterful soup third puagra in Yuba rolls very simple in presentation yet a complex flavor is the result here the stroke of matching foie gras with Yuba bean curd sheets is a great illustration of the caliber of the new Iron Chef and the balsamic vinegar-based sauce using residual oil from boil foagra adds even more depth last quagra and miso sauce on a turnip the gentle and natural flavor of turnip and the aroma of the Foie gra miso paste in its Center are well balanced achieving a pleasing Harmony thank you a new chapter begins in kitchen stadium with the new Iron Chef Japanese he’ll have to defend the honor of The Gourmet Academy taking on the challenge of one of the country’s foremost French cuisine chefs today’s Challenger kiyoshi Suzuki [Music] in his debut battle new Iron Chef Japanese kome Nakamura chairman kaga unveiling the theme puts the new Iron Chef under the gun first time out the French cuisine friendly foie gras Challenger Suzuki thinking quality finishes a just-in-time trio of dishes Iron Chef Nakamura first time in the format finishes with the foursome and now the Moment of Truth tasting in judgment on the panel today for the foie gras battle are former lower House member shinichiro kurimoto sachio nomura actor Ken Tanaka and culinary critic asako Kishi first the dishes of Challenger Suzuki the sourness of the sauce is accentuated a bit by some sweetness and the charred portions of foagra they maintain an interesting texture here the fragora it’s actually a bit sweet in this I love the way you cook the Foie grass still rare and creamy and you use miso its sweetness goes well with ginger I’m not a good cook at all so I’m always amazed to see how people can cook like this it’s just wonderful I can sense all the individual ingredients used in this dish each one has has a clear identity it’s very good you don’t need the crab or scallops you could have done it with foie gras only do I look so happy together sorry I’m out of words to describe this the Dexter is like that urgent rather creamy this is very good the sauce has depth to it it’s really the highlight of your course duck meat and truffles who could ask for more very good all the courses were well designed he had a dish focusing only on Foie and another allowing fogura to help the others I was very impressed with the sauces too and now up the dishes of Iron Chef Nakamura [Music] But first you don’t recognize this as fogura but then the more you chew it you start to notice the that it is foie you say the sushi of foghata it’s fantastic it’s a first for me this is totally different an approach from Chef Suzuki’s son’s dishes this is beyond my perception of foie gras very light in flavor You overcooked it to draw out the fat and this gave it a crispy texture a nice touch and now Nakamura serving the eagerly anticipated soup I know luxurious I like it ask kishi-san for details please pumpkin and foie gras I was a bit worried when I heard it but it’s fine the only thing though I wish you had put a bit more soup in the bowl the sauce or should I say soy dip is very good and well the foie gras oil is nice this is perfect for dipping the Udo into as a Fogo dish this is really avant-garde the dip it’s it’s just so wonderful it’s so complex yet at the same time a very light this miso is very nice how should I describe it um very complex flavor yet it lets the natural flavor of the foie gras come through the dish is made by Iron Chef Nakamura will be praised by anyone and what I mean by that is they can be enjoyed so many different ways you take this turnip here as you’re eating it you can adjust the volume of the Foie sauce on top or you can have it without as you like it if I may add one thing I think you should relax a bit you didn’t get too fancy in future battles so far so good for the new Iron Chef last bit of business when we return foreign [Applause] foreign era beginning in kitchen stadium with the new Iron Chef Japanese pressed hard from the start unaccomplished culinary artist on the other side Challenger Suzuki and getting a theme to his liking and making three quality Foie gra dishes Iron Chef Nakamoto knows none of that matters his job is to win period who takes it whose Cuisine Reigns Supreme [Music] [Music] it took ages for the chairman to make the call but make it he did for Nakamura Iron Chef Japanese Nakamura winning his debut battle he will certainly remember this one we will too the new Iron Chef wins it battling against a premier French cuisine artist all right let’s check out the scores kirimoto 1918 the Iron Chef nomoda 1918 the Challenger Tanaka 1918 Iron Chef Kishi 1917 iron ship 3-1 Nakamoto winning it not an easy one for him to navigate given the opponent and the theme but he’s got his first W under his belt Iron Chef Japanese kame Nakamura for me it was his Sushi matching the sourness of vinegar and foie gras I liked his courage in pulling it off that’s why I gave him more points Chef Suzuki was also great it’s really a matter of how you look at things the one using psycho miso was his original dish that was great but on the other hand the other two really didn’t have much originality even though they were the best fragra dishes that you can get in Japan it’s uh well again it’s a matter of how you look at things but the dishes made by the new Iron Chef were all original they were you could say avant-garde he had so much to offer and I have to say at this point I’m really looking forward to what he comes up with next oh [Music] foreign [Music] foreign