Michiba vs. Yukio Hattori
Originally aired 4/29/1994
Iron Chef, the Official Book episode# 26
Iron Chef Collection episode# 216
Kitchen Stadium was only seven months old at the time of this interesting episode. The Chairman explains that he has been searching for the heir of Rosanjin, but–
He has discovered a traitor in his midst. Dr. Yukio Hattori, President of Hattori Nutrition College, dares aspire to become a fourth Iron Chef. The Chairman graciously agrees to that, if Hattori wins.
“Actually,” the Chairman explains, “this man has two faces. One, as his official role as the fifth president of his school — the face of an educator. The other face, is as the heir to a 500-year long tradition of Hattori style cooking. The style originated back in the 1400s. It established the protocol for cooking in a Samurai family. And Hattori is the one who succeeds this tradition… Underpinning Hattori’s dishes are years of interaction with top chefs around the world.
“Also, today, I have invited a VIP to my arena, a man who is often called the god of French cuisine. His name — Joel Robuchon.
“So now, Hattori! In front of Joel Robuchon, this god of French cuisine, reveal to us all, your burning ambition!”
Daunting words to Hattori, but he replies, “Iron Chefs — you’re going down!”
“An unusual scenario, to say the least,” begins Fukui, who introduces former Iron Chef French Yutaka Ishinabe as the only other commentator for this battle.
The chairman first introduces Joel Robuchon, who is joined by Jacques Borie, who challenged Ishinabe in the Chicken Battle. These two chefs sit in the Royal Box.
Hattori enters holding an apple, which will be his symbol should he win. And he sets his sights high, by challenging Michiba. Now, what ingredient could possibly be worthy of this battle, which is doubly special? Kaga did not hesitate at all:
“Truffles. If my memory serves me correctly, truffles are said to be amongst the most luxurious ingredients in the world.”
Ishinabe explains that the boxful on the ingredient platform would cost between $5000 to $6000. “And the price is still going up.” He also tells how the truffle’s pattern, revealed when it is sliced, can indicate its quality.
Hattori breaks out his own ceramic knife. His assistant pours a load of chopped truffles into a pot, as he starts a Perigueux sauce. The ice cream maker is started on his side. Celery root is sliced and boiled. Despite Ishinabe’s doubts about having enough time, Hattori creates a chilled gelee of truffles. His assistant presses the celery root through a strainer.
After writing his menu, Michiba cuts up lobster, which goes into a pot with broccoli and truffles. Ishinabe exclaims over Michiba’s use of blowfish soft roe: “This is so elegant!” Michiba purees this soft roe with yogurt, prawns, and fresh cream in his food processor. Sea urchin roe comes into use, and a risotto with abalone is made.
Borie and Robuchon, not content to watch from afar, make their way down to the Stadium floor. Robuchon later tells Ohta, “This is very impressive and interesting. I’ve never seen a program quite like this.”
Challenger Hattori presents four dishes:
- Truffle-flavored Sake
- Celery Root & Truffle Puree (soft-boiled egg yolk on top)
- Foie Gras & Truffle Pie
- Truffle Ice Cream
Iron Chef Michiba counters with six dishes:
- Truffle-scented Aperitif
- Steamed Blowfish Soft Roe with Sweet & Sour Truffle Sauce
- Boiled Egg with Truffle & Turnip
- Lobster & Truffles Salad (with abalone and caviar)
- Truffle Spring Roll
- Truffle Rice Porridge (with abalone)
On the judging panel are Joel Robuchon, actress Mai Kitajima, and Rosanjin scholar Masaaki Hirano.
“This tastes very… unusual,” Robuchon says of Hattori’s Sake.
“You mean you like it?” the Chairman asks.
“Well… heh heh heh heh.” Hattori bows in apology.
But Michiba’s aperitif scores higher with Robuchon: “The aroma of the truffles is skillfully drawn out. It would have been perfect if the sourness were suppressed a bit more.”
“I am from France, the homeland of truffles,” Robuchon sums up. “I never imagined this ingredient could be used in Japanese cooking. Michiba-san’s dishes are great! I was really moved today.”
Fukui-san: “With an endorsement like that, Hattori’s hopes may be dashed! We’ll find out!”
Mignardise: A new Robuchon book is due out in late 2008! The Complete Robuchon, ISBN-13: 9780307267191, by Joel Robuchon and Robin H. R. Bellinger (Translator). Over eight hundred pages, over eight hundred recipes!
Rodney Schroeter
July 2008
Kitchen Stadium Board
25 July, 2008