Sanji Himura: Depends. If you actually visited the place, then it would go under Restaurant Recommendations. If not, then maybe under Iron Chef/Challenger discussion.
Jul 1, 2022 18:59:18 GMT -5
okonomiyagi: Say I want to post a restaurant review of a chef featured on an iteration of the show: would that go under the board for the show, or under Iron Chef/Challenger discussion?
Jul 1, 2022 10:50:36 GMT -5
ironnut77: Sanji - I believe that "two victory" rule was in the very early days of the original show, scrapped after 1993 or so.
Jun 28, 2022 8:00:54 GMT -5
Sanji Himura: Few were brave enough to try it in ICJ, I can count a few of them off the top of my head, Toshiro Kandagawa is a top contender.
Jun 27, 2022 18:31:31 GMT -5
Sanji Himura: Tell me the truth here. Am I the only one who is slightly put off over the fact that the challenger in the final battle did NOT get to pick her Iron Chef of choice to do battle with? Two victories over an IC in ICJ earns a chef IC status...
Jun 27, 2022 18:30:13 GMT -5
Man Alive!: Those were the days! Kitchen Stadium took in many refugees from the wonderful Iron Fans community. I miss the old crew!
May 13, 2022 1:43:08 GMT -5
ironnut77: rosdaddy - ManAlive was indeed with us on IronFans. A bunch of the IronFans members followed him here once that site was defunct. Sadly, not many remain active today.
May 12, 2022 10:20:55 GMT -5
rosdaddy: Hey ManAlive - Nice to digitally meet you (or, re-meet if you were on the boards back in the early oughts)
May 11, 2022 23:23:38 GMT -5
Man Alive!: I'm still here! My heart swells every time I see renewed interest in Iron Chef!
May 5, 2022 1:38:18 GMT -5
ironnut77: Haven't seen ManAlive in a while - hope all is well, and that he can see the slight uptick in activity on this site recently. ICJ is STILL alive!
Apr 27, 2022 7:37:05 GMT -5
ironnut77: Dust? More like clumps of clay Welcome back Rosdaddy!
Mar 30, 2022 7:51:16 GMT -5
rosdaddy: *blows dust off his old IronFans username* Well, would you look at that...here I am...again. WHAT'S UP, IRONFANS ALUMS?? (And everyone else!) Hi!!!!
Mar 29, 2022 21:41:10 GMT -5
Man Alive!: A reboot of Iron Chef is coming to Netflix! And welcome, icfanus5!
Jan 20, 2022 20:02:24 GMT -5
icfanus5: Hello all and Happy New Year! Long time IC fan. Started watching when I was probably 10 or 11 years old, I'm 35 now! I'm sad to see a lot of the people no longer with us, like Kobe and Kandagawa.
Jan 2, 2022 16:44:56 GMT -5
Post by miwaneisan on Apr 26, 2013 10:28:54 GMT -5
In the new Iron Chef Japan, there was an outspoken female judge, Setsuko Yuuki (結城摂子). I got interested in her because her reputations among the fans were pretty bad due to her sharp tongue. She was especially harsh to Iron Chef Japanese, Kurogi. I asked one of Japanese IC fans, ”Do you know something about Yuuki?” This question led me to know about “El Bulli”. He gave me some interesting information: (1) About Yuuki (2) Tokyo Gastronomy (you tube) (3) “El Bulli” The World Best Restaurant and Iron Chef members. (you tube)
* It’s a little bit long story, so I’ll post little by little (due to my bad English… )
She was an outspoken judge. We know that there was a critical judge in the original show, too, a gourmet from Hong Kong, Chua-Lam but he was funny. He understood well about entertainment. (He was a vice president of a film company.) But Yuuki’s comments often made Japanese fan’s blood freeze… She used to work for the original Iron Chef Japan as a total coordinator for all about food display. We saw beautiful display of ingredients, tableware and the tasting dishes in the original Kitchen Stadium and thought, “Wow, looks delicious!” That was her job. But now she is not just a background staff.
Post by tetsujin070561 on Apr 26, 2013 19:20:01 GMT -5
Hello Miwa-san. Thank you for this information. Unfortunately, El Bulli closed last year, but it was a legendary shrine of modern haute cuisine.
I know several people who flew from California to Barcelona, took the drive up the coast to El Bulli, had the 32-course tasting menu, and then flew back home. Ferran Adria, the longtime owner/chef, is considered to be one of the greatest exponents of 'molecular gastronomy' - a term he does not accept.
Wow, celebrities in the US flew for Barcelona just for dinner. And 'molecular gastronomy' sounds interesting. I understand why they call so. Thank you, Tets, for those information. Yes, I found there are many pros and cons about Ferran Adria's cuisine. I gathered a few information but please provide supplementary comment or correction if there is something more interesting or wrong. (what I don't know at the moment is that many Japanese websites say they closed in 2011 but in the US, is it said they closed in 2012: last year?)
Well, first, my friend passed me the following information about Setsuko Yuuki. It’s a Japanese food writer, Tomosato’s blog…I don’t know if it’s true but it is...
That food writer doesn’t like Yuuki as same as many of IC fans in Japan, but one of his blog’s audiences (maybe a chef) posted a caution to him, “Sensei, please be careful. Yuuki is powerful in culinary industry of Japan. I know how you feel but writing critical articles about her would be a little bit risky for you. She is a behind-the-scenes ruler of TOKYO GASTRONOMY.” (The food writer said, “TOKYO GASTRONOMY? Is there really such a faction or an organization in culinary industry of Japan!?” But it looks like a mystery faction of avant-garde cuisine.)
Also the poster says, “Yuuki has control over all rights to global expansion events of Japanese chefs. She is a THOROUGH CULINARY EVOLUTIONIST and the most trident of “Anti-Kyoaji” faction. (Kyoaji is a restaurant of Kurogi’s teacher, Kenichiro Nishi…classical & traditional Japanese cuisine...I think that an old challenger Kimio Nonaga in 2002 Japan Cup special would rather belongs to this side.) That’s why, Kurogi was attacked by her. (My friend and I had some chats and agreed that “They are kind of antithetical to each other. Kurogi’s teacher, Nishi must have watched the Ep.13 of the show feeling heart-breaking grief. But Kurogi should be just as he is. He should get more confident against her even though she is a judge.”) Also he said, Yuuki is more like a controller & an adviser of RYUGIN and NARISAWA (both Michelin 2013’s star restaurant).”
* RYUGIN (New Japanese Cuisine) -- “Michelin Tokyo, Yokohama, Kamakura 2013” 3-star
I ran out of words. This is presented by Chef Seiji Yamamoto, an owner and head chef of RYUGIN. In the new ICJ Ep #13 at 06:05, they showed us a ranking list. It was “Your recommended Iron Chef” vote ranking. The No. 1 was Seiji Yamamoto of RYUGIN.
Here is a documentary show "Professional" about Yamamoto:
Post by miwaneisan on Apr 28, 2013 12:05:03 GMT -5
3. El Bulli – The Last Supper - a challenge of Setsuko Yuuki
As many of you probably know, El Bulli was a Spain’s famed restaurant and the name of “El Bulli” comes from French bulldogs. (see Sanji’s comment in his thread “Ask a Doc”.) There were many bulldog’s pictures & drawings at El Bulli. They had been No.1 five times in total at “The World’s Best Restaurant 50”:
It’s a restaurant magazine and it’s not any authority like Michelin. But I read that many young chefs in the world say they are eager to get this ranking rather than Michelin recently. As for Michelin, their agents select the restaurants and evaluate, but “the World’s best restaurant 50” looks like different:
El Bulli was No.1 in this ranking continuously during 2006-2009 (in the new ICJ Ep #5, “a nominee from Spanish cuisine”, they introduced about El Bulli at 00:00 - 00:08.) but in 2010, they announced that they would close their restaurant business in July, 2011. (*If my information has something wrong, please correct.)
My friend informed me about an interesting video. It’s just “The Last Supper” at El Bulli and a Yuuki’s documentary aired on 9.21.2011 and 4.26.2012 by FujiTV NONFIX. We can see Yuuki, Hattori, Sakai, Ishinabe, Chen Kentaro and a bit of young Wakiya’s photo. As far as I read the food writer’s blog in the above, I thought Yuuki was scary. But after my friend passed me this video and I watched it, I found her good point and understood she is really an expert for all about food culture. (She is not just a food display coordinator anymore.):
* YOU TUBE VIDEO *El Bulli - “Spread the ingredients of Tohoku region to the world” - Challenge of Setsuko Yuuki and Iron Chef Japan
- First, they introduce about Yuuki. She has experienced whatever any top chefs made in Iron Chef Japan as a staff. Hattori and Sakai talk about Yuuki’s great carrier, knowledge, insight about the foods. Hattori says, any chefs are nothing compared to her knowledge. Sakai says, her experiences and insight are rather greater than chefs.
- We see Yuuki travel to Spain to enjoy the last dinner of El Bulli before they close. They explain that El Bulli’s capacity for the guest is 50 people a day but they receive 2 million people’s applications to make a reservation a year. That’s why they are called the most difficult restaurant in the world to make a reservation. The avant- garde culinary techniques we can see in Iron Chef today were all invented by Ferran Adria, the last head chef of El Bulli. (They did research the molecular structure, the temperature of freezing point and melting point and chemical reaction of the ingredients and invented the advanced cooking equipments or techniques.)
- Yuuki talks about her experience. She experienced many chef’s focused culinary skills when she worked for Ryouri-no-Tetsujin but she thought El Bulli was quite an evolutionary stage apart when she ate El Bulli’s dishes. She thought, “Picasso came in culinary world.” Also Ferran Adria talks, he was affected so much by Japanese cuisine techniques that Yuuki introduced him in Japan.
- Yuuki visits a market in Spain and her favorite restaurant. She shows us her extraordinary knowledge and cultural histories of each food fluently. She says she referred to beautiful display in European market for the food display in Ryouri no Tetsujin she used to work for.
- She visits Tohoku, Japan before leaving to Spain. She is going to bring some ingredients of Tohoku to Ferran Adria. Because any unusual ingredients he uses would spread to the world so quickly. eg. “Yuzu” en.wikipedia.org/wiki/Yuzu she introduced Adria before is now used by the chefs in all over the world. That’s one of her biggest purposes for this trip to El Bulli. She visits the restaurant of an old challenger in Ryouri no Tetsujin, Shimamura and they discuss what she should bring to Adria. She picked up two ingredients: “Sake-kasu”: kyotofoodie.com/what-is-sake-kasu/ “Kuro-ninniku” (black garlic): blackgarlic.com/
- We can see many amazing culinary techniques of El Bulli. Some are like chemical experiments. And…holy! Yuuki complains to the world’s best restaurant’s No.2 chef’s dish and advises some improvement to him! - And finally the last dinner at El Bulli begins. 50 chefs serve 50 guests. Adria says, he is planning to serve 44 or 45 dishes!
- 32:51 --- Hotdog of Mojito - 33:20 --- Ball of green olive liquid - 33:40 --- Macaroon of Parmesan - 33:48 --- Balloon of Gorgonzola - 35:30 --- They eat something like a brown bean on a spoon. There is something white on the bean. It is miso soup with tofu. - 36:04 --- Match stick of soy source and Wasabi. - 37:19 --- Tofu Tiramisu and soy source powder with Dashi soup. Chen Kentaro eats it and says with laugh, “I can’t explain the view of Adria’s world in my own words!” - 38:02 --- Sushi-roll of Sake-kasu Gelato and laver powder. Yuuki says it’s perfect. - 39:24 --- Kuro-ninniku Glace. - 39:55 --- Hattori comments, ”I totally admire Adria and his creativity.” - 40:00 --- Ishinabe comments, “Fantastic! That’s my only word.” - 40:40 --- Tartar of Oyster - 40:42 --- Taliatelle of Consommé, Carbonara source - 40:44 --- Caviar source appended with Hazelnut Caviar - 40:51 --- Ceviche of Clam - 40:57 --- Gazpacho (White Gazpacho) - 41:26 --- Cappuccino of Gibier - 41:32 --- Ravioli of Rabbit with Bolognese source - 41:45 --- Dr. Hattori looks FULL…! (everybody laughing) - 41:50 --- Nippon Pond (Adria made this dish contributing to one of his today’s guests. It’s a message from Adria that El Bulli’s close doesn’t mean the end but mean the new start. After ice of pond melting, spring comes.) - 42:47 --- Coke of Glass - 42:54 --- Chocolate in Jewel box. (The last course.)
49 dishes served after all.
Last Edit: Dec 22, 2013 9:03:48 GMT -5 by miwaneisan