Shokugeki: Starting with a Tavern, Leaving Everyone in Tears of Craving.

Summary

. The chapter describes a small, inconspicuous Italian-Japanese restaurant run by Chef Matsushita Kentaro, who trained in Italy and Tokyo before opening his establishment. Despite its modest setup, the restaurant is known for its unique Japanese-Italian cuisine, which combines local flavors with Italian techniques. The narrative highlights a dish of snake soup, praised for its delicate flavor and texture, showcasing the chef's skill in handling rare ingredients. The soup is visually appealing and emphasizes the importance of heat control in cooking. The chapter concludes with a character, Asahi Saiha, expressing delight at the surprising and creative dish. .

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