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1995 Mr. Iron Chef tournament round 2 (part 1)
1995 Mr. Iron Chef tournament round 2 (part 2)
For the first battle of the year, Chairman Kaga accepts the challenge of the head chef of the famed Grand Hotel in Taiwan. It is an all-Chinese affair with Iron Chef Chen chosen in advance to answer the challenge, on his 40th birthday no less, and no expense is spared as they are given dried abalone: a luxurious ingredient well-suited to Chinese cuisine.
While the search continues for a new Iron Chef Japanese, Iron Chef French Sakai accepts the challenge of a rising French-trained chef making a name in hotel dining: head chef of the Terrace at the Westin Tokyo. Wanting to spice up the battle, Chairman Kaga presents them with a challenging theme: curry powder accompanied by five other spices for variety.
The challenger is the head chef at a beachside restaurant. Chairman Kaga calls him the Conjuror of Seafood. He does not think he will lose to an Iron Chef. Is he right?
St. Valentine's Day chocolate-and-pear dessert battle
As the Chairman seeks out a new Iron Chef Japanese, Toshiro Kandagawa boasts he can offer a challenger that could replace Iron Chef French.
Inspired by the chili sauce made famous by Chen Kenmin, this challenger began a quest to create a sauce able to surpass it, and after over 30 years he has created numerous new Chinese sauces along the way. Now he wishes to put his expertise to the test against Kenmin's son, Iron Chef Chinese Chen Kenichi.
After two months, retired Iron Chef Michiba presents Chairman Kaga with his successor: Komei Nakamura, an imposing chef from a prestigious formal Japanese restaurant who both keeps a traditional base and fearlessly seeks out new ideas. For his inaugural battle, he faces two challenges: the owner of Auberge de Suzuki in Seijo, one of the chefs of Club des Trentes; and the theme of Foie Gras, the same ingredient Michiba faced in his debut match three years ago.
The Iron Chef Chinese takes on the challenge of the head chef of the Hokuriku Plaza Hotel, a traditionalist chef who came to love the Hokuriku area and its abundance of seafood. Their seafood skills will be put to the test when presented with four large cod.
Today's challenger has become Japan's premiere culinary authority in the French technique of "vacuum cooking" (sous vide).
Lin Kunbi battled Iron Chef Michiba to the first-ever Overtime Battle before losing. He's back for revenge, this time against Michiba's successor Komei Nakamura.
Chen's opponent has been knighted in France as the Cavalier of Cheese, and is an expert in salad. Can he prevail?
Chairman Takeshi Kaga travels to battle the great chefs of France - witness as Iron Chef French #2 (Hiroyuki Sakai) and Iron Chef Japanese #2 (Koumei Nakamura) battle to defend the honor of Iron Chef and the Gourmet Academy.
For the first battle, Iron Chef Japanese Nakamura battles one of the great French on location at a French castle. For a twist, the chefs are not told of the theme ingredient immediately but must first travel to the castle's courtyard to retrieve it.
Chairman Takeshi Kaga travels to battle the great chefs of France - witness as Iron Chef French #2 (Hiroyuki Sakai) and Iron Chef Japanese #2 (Koumei Nakamura) battle to defend the honor of Iron Chef and the Gourmet Academy. For the second battle, Iron Chef French Sakai and famed French chef Pierre Gagnaire are given a unique challenge. They have 24 hours to obtain authentic French ingredients, then return to the French castle site to hold the actual battle.
The new chef of Akasaka Rikyu demonstrates his distinctive Hong Kong cooking skills.
Chairman Kaga welcomes a woman who opened a restaurant that specializes in home-style Japanese cuisine and presents for the battle a common, everyday ingredient that fits in her style.
Morikawa's restaurant, Cay, is said to have pioneered Thai food in Japan. His patrons include Stephen Hawking and Yoko Ono. Can Chen beat him at his own game?
Mikasa-kaikan is one of the oldest and most respected French restaurants in Japan. Today's challenger is head chef of its coastal Kuganuma branch and the last direct disciple of the restaurant's late founding Grand Chef.
The challenger is the chief instructor of culinary skills at Hattori Nutrition College and was recommended by Dr. Hattori to be the new Iron Chef Japanese after Michiba retired.
Because of the theme involved, the Noodle Rule is invoked for this battle. The Iron Chef must retire from the kitchen after 50 minutes as the challenger completes his dishes and presents to the judges first. As that occurs, the Iron Chef returns to complete his final ten minutes of preparation just before presenting to the judges.
Today's challenger is French-influenced Italian chef of such renown that anywhere he cooks, you'll find lines running out the door.
The challenger is one of the three best chefs in Hokkaido, the northernmost island of Japan. His restaurant has won numerous awards at national competitions. He will be the first challenger from Hokkaido to do battle in Kitchen Stadium. He opened his award winning restaurant at the age of 27.
Judges: Takenori Emoto, Hisako Manda, Yukio Hatoyama, Asako Kishi
The challenger was personally trained in California Cuisine by the legendary Wolfgang Puck.
Judges: Tamio Kageyama, Chizuru Azuma, Ichiro Zaitsu, Asako Kishi
The challenger is a famous comedian in Japan. He is also known to be one of the most skilled chefs among entertainers.
Judges: Tamio Kageyama, Keiko Saito, Ichiro Zaizu Asako Kishi
The challenger leads the kitchen of a hotel on the island of Okinawa.
Judges: Tamio Kageyama, Kazuko Kato, Hideki Takahashi, Asako Kishi
Features chefs from each region with a battle between Son vs. Chen.
The challenger is the head of a very successful restaurant in New York. The New York Times gave his restaurant 3 stars. His grandfather is Japanese, and spent a lot of time talking to young Wayne about the culture of Japan.
Judges: Shinichiro Kurimoto, Mayuko Takata, Tekenori Emoto, Yukio Hattori
The challenger is the head chef for several hotel kitchens. He lives near the largest fishing seaport in all of Japan. He uses his speed in the kitchen to overcome his small stature. He is known as Ushiwakamaru.
Judges: Shinichiro Kurimoto, Nagisa Katahira, Tenmai Kanoh, Asako Kishi
The challenger is the owner/chef at a restaurant known as a favorite of Japanese author Shusaku Endo. He trained in France for five years before returning to Japan. He was unhappy with the direction of French cuisine in Japan, so he opened his own restaurant.
Judges: Tamio Kageyama, Megumi Ooishi, Takao Horiuchi, Asako Kishi
New Year's Special: 100 judges taste osechi (new year food)
