Name: La Grande Maison Tokyo
Genre: Drama, Foreign
Cast: Takuya Kimura, Kyoka Suzuki, Yuta Tamamori, Ikki Sawamura, Mitsuhiro Oikawa

Takuya Kimura

Kyoka Suzuki

Yuta Tamamori

Ikki Sawamura

Mitsuhiro Oikawa

Ayako Yoshitani

Anne Nakamura

Kikunosuke Onoe V

Kanichiro Sato

Toru Tezuka

Determined to attain three stars, a middle-aged female chef teams up with a disgraced Michelin-starred chef to start a new restaurant together.

La Grande Maison Tokyo

Maverick French chef Natsuki Obana had it all: a brilliant career and a Michelin two-star restaurant in Paris. But hubris proved his downfall and he lost everything. Now, with the help of fellow chef Rinko Hayami, he’s making a comeback with his sights set even higher: a three-star restaurant, the pinnacle of the culinary world!

Red Shrimp Étouffée

With preparations for the Grand Maison Tokyo’s opening well underway, chef Rinko and maître d’ Kyono try to secure a loan for the 50 million yen needed to open the restaurant, but they are turned down again and again. Then sous-chef Obana steps in and decides to go straight to the bank’s loan officer and offer to cook him a dish that will change his mind.

Eggplant Presse

Rinko and Obana are struggling to come up with the Grand Maison Tokyo’s signature meat dish. They decide to enter a gibier (wild game) cooking competition, only to discover that rival restaurant gaku has cornered the market in high-quality venison.

Venison Roti and Consommé

The staff of the Grand Maison Tokyo learns that Linda, editor of a prestigious culinary magazine, will be attending the restaurant’s upcoming pre-opening party. Obana is eager to make a good impression but Rinko is anxious. At the last minute, Obana decides to change the dessert. Can they create a new one in time to impress Linda?

Mont Blanc À ma façon

Food magazine editor Linda publishes an article about the Grand Maison Tokyo that inadvertently dredges up the scandal of three years ago and sets off a flood of cancellations on the day of the restaurant’s grand opening. In an attempt to salvage the situation and put the unused ingredients to good use, Obana proposes setting up a stall at a local food festival.

Assy-Parmantier

When Obana hears that the annual 50 Best Restaurants awards ceremony is to take place in Tokyo, he decides to create a new fish menu. Meanwhile, Kouichi, who has been secretly passing information to a rival restaurant, angrily quits after complaining about not being given enough responsibility in the kitchen.

Roasted Spanish Mackerel with Crystal Pomelo Sauce

As the announcement of the world’s Top 50 Restaurants approaches, Aizawa’s wife appears and promises to return to Paris with their daughter provided the Grand Maison Tokyo receives a Top 10 ranking. As the announcement approaches, Aizawa is on pins and needles. Will the restaurant do well enough for his family to be reunited?

Galette Champignon

After disappearing, Obana suddenly shows up at the restaurant with his culinary mentor, Ushio. But the master chef barely touches Obana’s food and gets up in a huff in the middle of the meal. All he will say as he’s leaving is that the problem has something to do with the waiter, Kyono.

Beef Stew

Kanna, one of the waitstaff, announces her intention to quit. Then, looking over her resume, Obana notices something strange. Before Kanna leaves, he gives her one final task: to organize a winetasting for the restaurant staff. But during the tasting, Moe, the pastry chef, suddenly falls ill and has to be taken to hospital.

Poached Albacore

Tango, head chef at rival restaurant Gaku, is struggling to create a new menu to impress the Michelin judges. Meanwhile, over at the Grand Maison Tokyo, Obana is faced with a momentous decision while working on a new menu of his own. Will it be good enough to earn three Michelin stars? Don’t miss this exciting penultimate episode!!

Turtle Dove Pie

The staff at the Grand Maison Tokyo is hard at work perfecting its new menu to impress the Michelin judges. But Rinko is worried about Obana’s new dish, which features tuna, a taboo ingredient in French cuisine. After a heated argument, Obana quits. Can the restaurant earn three Michelin stars without its brilliant sous-chef? Don’t miss the thrilling season finale!

Finale

Chef Rinko Hayami as she fights to save her renowned restaurant, which lost its three-star rating due to COVID-19-induced business struggles. When her former partner, Natsuki Obana, resurfaces in Kyoto after disappearing, the team tries to regain their passion, stars, and culinary legacy.

La Grande Maison Tokyo

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