Sakai vs. Tomoji Ichikawa
Originally aired 4/10/98
Iron Chef, the Official Book episode# 225
Iron Chef Collection episode# 611 (Japanese language version:611-OA)
There’s a special factor in this episode: The use of Wedgewood dinnerware.
Challenger Tomoji Ichikawa is head chef at Tokyo’s top French restaurant, “W”. “For him,” explains Kaga, “Wedgewood china is both a symbol of his restaurant’s decor, and a great source of inspiration for his culinary endeavors.”
“Chairman Kaga,” says Pierre Troisgros, who greatly influenced Ichikawa’s professional development, “before your eyes, my Tomoji will defeat your Iron Chef!”
This is a French-on-French battle against Sakai. “Britain’s finest Wedgewood,” Kaga solemnly explains, “the Queen’s own china, demands the queen of poultry…” Unveiled is guinea fowl from Nagano, Japan.
Guest commentators, dressed to match this special occasion, are actor Masumi Okada (doffing his hat, he remarks that he thinks he looks like a lion tamer), and actress Kuniko Asagi (wearing an elegantly feathered gown). They are joined by Dr. Hattori and Fukui-san.
On hand in Kitchen Stadium are five hundred pieces of Wedgewood, fifty styles, from colorful modern versions to classic designs, and valued at a cool quarter of a million. Ohta reads a message from the president of Wedgewood.
Sakai fries up some foie gras, which Hattori assures Fukui will complement the theme ingredient very well, because it doesn’t have much fat to it. The foie gras is stuffed into one hen. Sakai also wraps grilled white meat in potato noodles.
Ichikawa prepares special tea. A salt crust with lots of black pepper is packed around two birds. But the most attention-grabbing technique is the use of a vessie, or pig bladder, in which one guinea fowl is cooked. Some will find this method distinctly unappealing. “Why is THIS used to steam?” asks Fukui in amazement, or unease, or possibly both. Hattori explains that it retains moisture and flavor. “It’s a very traditional technique.” Ohta lists some of the vessie’s ingredients as white meat, asparagus, carrots, foie gras and stewed truffles.
“You looked focused and in control,” Ohta comments to Ichikawa after the battle. “Not at all–I was scrambling!” the challenger replies, smiling. “It was a lot of fun. Perhaps the most ever since I became a chef! My dishes are perfect.”
“Wow,” Ohta tells Sakai, “I have to say you were on fire today!” “Yeah, I was!” says Sakai. “I was able to prepare the courses like I thought I could.” “So we can expect–?” Ohta prompts. “Good things!”
The challenger’s five dishes:
- White Meat & Eggs Hors d’oeuvre, served on Humming Birds (Humming Birds being the style of Wedgewood)
- Guinea Fowl in Rice Soup, served in Jasperware
- Steamed Guinea Fowl in Vessie
- Celery Granita, served on the latest Wedgewood design (a colorful pattern, name not given) with crispy Guinea Fowl skin cracker
- Guinea Fowl Roasted in Black Pepper & Rock Salt (gravy made from chicken liver and pig’s blood)
Iron Chef Sakai’s dishes are all served on Parnassians style Wedgewood:
- Guinea Fowl in Buckwheat Crepe
- White Meat in Shredded Potatoes
- Guinea Fowl & Vegetable Soup
- Bao-bao Tea Granita
- Roast Guinea Fowl
- Guinea Fowl Salad with Carrot Sauce
On the judging panel are Lower House Member Shinichiro Kurimoto, Kuniko Asagi, Masumi Okada, and Fortune Teller Kazuko Hosoki.
Highly favorable remarks about the contents of the vessie could cause one to rethink initial reactions of distaste. “The colors of the vegetables are just beautiful,” says Asagi, “matching perfectly with the gorgeous plate.” “Guinea fowl,” remarks Kurimoto, “if you’re not careful, can turn out dry. But this one is perfect! Absorbing the fat of the foie gras, and other elements of the soup, it has a subtle taste. It’s fantastic!”
“This is THE way to enjoy Guinea Fowl,” Okada says of Sakai’s foie gras-stuffed bird, “to savor the taste of the bird. Excellent work!” “I enjoyed the variety,” says Kurimoto of Sakai’s overall meal. “I’m very satisfied.” Hosoki daringly remarks that “He should change his title from Iron Chef to something higher.”
“How can the judges decide who should win? We’ll find out!”
Side notes: Restaurant Guy Savoy in Las Vegas is one place I know of that cooks guinea fowl in a vessie. They bring it to the table in the vessie, cut it open, and allow diners to enjoy the alleged incredible fragrance of its contents. It’s returned to the kitchen, cut up, and brought to the diners. I’ve eaten at Guy Savoy twice, but have never had that dish. I think, though, that next time, I’ll just have to order it. I’ll let you know!
Rodney Schroeter
May 2008
Kitchen Stadium Board
2 July, 2008