Two battles featuring Iron Chef Chen. This was a special put together by Fuji for Food Network. It features highlights from two Sakai battles and two Chen battles. The theme of the preliminary battle is Omurice. The main battle features Yousei Kobayakawa vs Rokusaburo Michiba. How will a traditional Japanese chef like Michiba handle a very non-Japanese ingredient?
Like a master. Even though it is his debut battle, look for the Michiba staples: the written menu and his Inochi no Dashi aka Broth of Vigor. The preliminary battle is a matchup of Spaghetti. Half of the challengers seem to be non-chefs this time. And the eventual winner is an Italian chef.
The theme will be Fugu. Given the specialized skill needed to properly prepare Fugu, Kitchen Stadium provides trained Fugu experts to cut the fish apart for the chefs. It should be noted that the Chairman Kaga character will eventually be "killed" by improperly prepared fugu. The preliminary battle in this episode has a theme of Korokke Croquette. Among the challengers is a 17 year-old student and a chef from Sakai's La Rochelle.
The final is a French on French match-up. The theme is not a French theme, however, as the Chairman unveils Tofu. Ishinabe can only laugh while the challenger has a look of trepidation on his face. Chairman Kaga talks about Yi Yin, a 16th century BC Chinese cook to whom the idea of the five tastes is generally attributed.
The theme for the preliminary battles is Harumaki Spring Roll. The Kaga speech about spring rolls ends with "Glass Skin" perhaps referring to the lightness of the outer skin of properly prepared harumaki.
For the first time, we do not have a preliminary battle. This episode is the first that really looks like an episode of what we now recognize as Ryouri no Tetsujin complete with pre-battle video piece on the challenger. And of course, we have the challenger in black and white looking at the camera and saying "I'll win". Ishinabe takes on challenger Muto Masato in a Daikon battle. The challenger's brother was defeated by Michiba less than one month earlier.
Now, Shu Tomitoku comes to challenge the Iron Chef. The Chairman says, "Michiba beat your younger brother. And now, who do you want to fight? Christmas time is approaching and Chairman Kaga is looking forward to all the special desserts. He holds the first dessert battle in Kitchen Stadium.
A special battle for Christmas. The challenger is a winner of the prestigious MOF award in France. This is the only Ishinabe episode, and the only episode from the first year broadcast on Food Network. The first episode of the second season of Ryouri no Tetsujin. It's the first battle of the new year. Shu Tomitoku is back to take on Michiba once again in the first rematch battle in Kitchen Stadium.
The challenger tells Chairman Kaga he doesn't need to see all three Iron Chefs. Michiba alone is enough. The challenger is a master of Chinese cuisine from Hong Kong.
He has cooked for many celebrities including Jackie Chan and Bruce Lee. This battle is the first to feature an amateur cook as challenger rather than a professional chef. The challenger was a gymnast, then a professional boxer, then a highly trained French chef.
He will be taking on Michiba. We see an all-too familiar face for the first time in the intro to this battle. And as usual, Chairman Kaga is not happy with what he hears. Toshiro Kandagawa wants to take down the Iron Chefs, and he thinks he has the men to do it. The first challenger, Kouichi Taniguchi, began working for Kandagawa at the age of You will enjoy his impressive knife work. He is ready to be the lead-off man in the batting order and get the Kanto vs. Kansai challenge started.
Second up is another hand-picked challenger from Kandagawa, Kazuyoshi Masaki. Michiba says he will not lose to such a young challenger. The second round of this Kanto vs. Kansai challenge is ready to begin with a theme that is handled differently by the regions. Finally, it is time for the heavy hitter in the lineup to step up to the plate. This battle features the first competitive appearance from Toshiro Kandagawa.
Despite the baseball theme, Kandagawa brings in 11 chefs with him, which The Chairman points out is enough to field a team in the J-League. Shinji Kondo. At first glance, the theme might seem a little difficult, but as Chairman Kaga mentioned, flour can be used in things like Gyoza and Ramen. How will these two chefs use the "magic white powder" mahou shiroi kona? The challenger is a chef at a popular restaurant among the celebrities in Tokyo, Basta Pasta.
It has been a while since they had an Italian cuisine challenger and The Chairman expects a "high-tension" battle. We all know the history of Iron Chef Chen Kenichi and female challengers. This is the episode that started it all.
She was the first female challenger to do battle in Kitchen Stadium. The challenger follows the style of the North. Michiba will have to deal with another theme ingredient that is not used very often in Japanese cuisine, but he is comfortable working with anything. The challenger is the first to come from Kyoto. Kyoto-style cuisine has a 1, year tradition. The challenger was picked by the chairman of the Kyoto Chefs Association. He decided to become a chef way back in elementary school after receiving a knife from his grandfather.
Takahashi, "Kyoto style cuisine is basically mild. It is light in flavor. So I have confidence in controlling flavors at a very fine level. Sakai must face a former apprentice. Which will prevail - Sakai's traditional methods or Nakagawa's nouveau "third wave" style? Commentator Dr. Hattori issues a challenge to Michiba and is rewarded with an incredible secret ingredient.
Italian chef Hiromi was a legend. After beset by personal tragedy and financial ruin, he seeks redemption in Kitchen Stadium.
Sakai faces the first sushi master in a fish battle for the ages. Hot-flame Chinese cuisine is the challenger's specialty. It's a rematch from the World Chinese Cooking contest. Kiyoshi won 3rd, but Chen won 2nd. This time it's war. Fermented soy beans are the featured ingredient in this battle between two master chefs. The challenger is a certified Maestro of the the Japanese Cuisine Seminar Group, a Japanese chefs organization that has over 20, members. Michiba is also a certified Maestro and the leader of the group.
Kandagawa brings his apprentice to kitchen stadium for a sweetfish battle. Sea Urchin provides a young chef the chance to revolutionalize Chinese cooking.
The challenger has been trained by two of France's most renowned chefs and now heads the kitchen at the chic Club NYX. Chairman Kaga decides on something different in presenting his first liquid theme ingredient.
The challenger is a nomad. He's worked in plus restaurants, so cooking in the new environment of Kitchen Stadium is no challenge. Knife skills will be put to the test in battle tuna. The challenger carries one of the longest knives in Japan. Despite his father being against it, the challenger began to apprentice at age He is well versed in Tea Ceremony dining. He is now head chef at a restaurant visited by many Japanese Prime Ministers. He has chosen to battle Michiba because he does not like the way the Iron Chef uses non-traditional ingredients in Japanese dishes.
Shimizu is a sous chef at the world famous Tour D'Argent. Both chefs appreciate the quality of these expensive lobsters. Paul Bocuse sends two trusted apprentices to take not one, but two, iron chefs. This is the first time two Iron Chefs have been in Kitchen Stadium at the same time.
He has cooked for celebrities and is known for thoroughly researching VIPs so as to be well-prepared. Kandagawa sends another apprentice to take down the Iron Chef in this slippery battle eel, and this chef has talent; he is trained to use knives with both hands.
If this challenger does not defeat Michiba, Kandagawa himself will come to Kitchen Stadium to challenge the Iron Chef.
Still smarting from his challenger's defeat in Sea Urchin Battle, leading gourmet writer Masuhiro Yamamoto sends another contender - Koyama, who is so popular he is a recurring character in a cooking-themed manga.
Chen faces the second female chef in kitchen stadium. She is a television icon to many Japanese housewives. Both chefs enjoy fame. One's an Iron Chef, the other hosts a popular cooking show. Spuds will fly in battle potato. Considered the bad boy of French cooking, Nakazawa takes on Michiba in a battle of culinary rebels.
The challenger earned the nickname Hound Dog after a 2 hour argument with Joel Robuchon in French about his food. He has over 10, recipes written down in French. He writes in French, thinks in French, and even says he dreams in French. Osako is a heavyweight contender out to challenge Iron Chef Chinese in this mushroom battle. The challenger is a German-born French cuisine specialist.
The challenger has traveled through numerous countries collecting recipes and cooking for VIPs. Will his deficiency in the Japanese language hinder his cooking? Kitchen Stadium becomes a temple of food as a Buddhist Priest enters to demonstrate his vegetarian Shojin food skills for the Autumnal Equinox in the Yam Battle. Chen must face a man who was his father's trusted apprentice. When they both prepare his father's signature dish, who will win?
Sakai attempts to use a traditional "Japanese" ingredient in his French cuisine. The 50th battle in Kitchen Stadium. The challenger is the best in Hong Kong and considered one of the top three chefs in all of China. He says he has never lost in a competition he has entered. Can he keep his winning streak going in Kitchen Stadium? The challenger, a great Italian talent, was thought to have disappeared in disgust over the poor quality of Italian restaurants in Japan, earning the moniker "Mad Kobayashi".
He makes his return in a surprise kitchen stadium appearance. Michiba attacks a rising young apprentice from his hometown who critics have nicknamed "Little Michiba", in this angler assault. He uses the borderless cooking approach that made Iron Chef Michiba successful. Because of the time required to filet the theme fish, this battle is 15 minutes longer than usual.
An actor known for his cooking skills wants a chance to see what it is like to battle in Kitchen Stadium. Two months ago, he appeared as a judge. Now, he steps in as a challenger. Quail is the perfect secret ingredient Can Sakai compete against this master of wild game cooking? This challenger is the right hand man of famous chef Zhou Tomitoku.
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.
The challenger is a favorite of the manager of the Yakult Swallows baseball team. He is the chef at the hotel where they stay when they come to Osaka to play the Hanshin Tigers. He was once the head chef at the Japanese embassy to Morocco. He is skilled at preparing Cajun food. Many members of the Yakult Swallows are present to watch the battle. Christmas day brings a strawberry battle and a female competitor.
Sakai has a poor track record against women competitors. Will victory be his Christmas present? The three battles that make up the "Mr. Iron Chef " tournament. Four challengers battle each other and the winner faces an Iron Chef in the first episode of the next year. The winner of the Mr. Iron Chef tournament takes on an Iron Chef.
The first challenger of The challenger heads a restaurant with seating for only 6, but it has hosted entertainers and even Prince and Princess Mikasa. He apprenticed at one of the oldest restaurants in Japan. Sakai has his mentor in the audience. Diverse factors influence this beet battle. The Iron Chef Chinese takes on a man whose culinary career steered him towards Chinese Medicinal Cuisine: food to improve people's health.
Kondo is the 4th woman challenger to take on Sakai. This time the dessert battle is best suited for Valentine's Day. Acclaimed chef Toshiro Kandagawa sends the only female chef he has ever taught into Kitchen Stadium. The challenger is the head chef at a restaurant that Iron Chef Michiba himself dines at frequently.
Today's challenger was once a top student under legendary Japanese chef Chu Shinoshima, but he instead chose to blaze his own trail in the culinary world. Sakai faces a challenger known as "Mr. The challenger makes magical noodle dishes. He is one of only chefs to have received recognition as a High Class Technician. He is the youngest to have qualified for that license. He once headed the kitchen at the Chinese State Guesthouse.
He is now the head chef for a hotel in Japan. The challenger is the first pizza expert to enter kitchen stadium. What pizzas can he create from squid? Yuasa uses shocking cooking techniques--using test tubes and litmus paper to get his meals to exacting pH levels--that make him seem less a French chef and more a scientist.
Can Sakai prevail in this new age battle? Two hour special featuring Michiba vs. The Kobe earthquake could not shake this talented female chef, and now she will fight an Iron Chef. The Iron Chef French faces the head chef of the legendary ryokan traditional Japanese inn Taikan-so in Atami, named by the artist who once frequented it. Former challenger Kandagawa sends Keisuke to do his bidding. Egos, reputations, and the championship are all on the line.
This challenger is the 6th one sent to Kitchen Stadium by Kandagawa. Kandagawa is angry at Michiba for some comments the Iron Chef made about him. The challenger is the head chef of one of the Kandagawa restaurants.
He has watched 6 battles from the royal box in Kitchen Stadium, so he is very familiar with what it takes to win. Chairman Kaga welcomes his first Korean challenger, bringing with her a distinctive form of cuisine rarely seen in Japan. Old versus new French cuisine, Club Mistral versus Club des Trentes--a complicated battle deserves a high end ingredient. How will the challenger the king of sauces deal with broccoli? Doc Hattori says his sauces are amazing.
He even says he wishes he could take on all three Iron Chefs at once. Can he defeat one? Kitchen Stadium has never brought in a diner cook before, but this French-trained chef is no ordinary diner cook. Dissatisfied with the results of their last encounter, the young guns of Club Mistral send another challenger to face Iron Chef French Sakai, representing the old guard of Club des Trentes. The challenger is the top apprentice of the Mother of Chinese cooking in Japan.
Chairman Kaga is in a very bad mood. His Iron Chefs have lost their last two battles. Worse, the stress of the last loss has left the mighty Iron Chef Japanese Michiba in the hospital. And now, he has to answer a challenger representing the famed Italian restaurateur Don Sabatini. His California-influenced cuisine combines French artistry with Californian attention to eating healthy. It takes guts to enter Kitchen Stadium and face an Iron Chef.
This chef who trained at the branches of the famous Tankuma restaurant took the bold step of opening his own place on the Tokyo outskirts so as to better serve ordinary customers. He has guts aplenty. A man who once headed that world-famous kitchen how heads a kitchen in Tokyo. To best put his Cantonese mastery to the test, against the Iron Chef Chinese, Chairman Kaga unveils the ultimate Chinese ingredient: swallow's nest.
Today's challenger grew tired of the hustle and bustle of Tokyo and retreated into the mountains of Nara Prefecture to pursue his own eccentric ideals of seasonal Italian cuisine. He grows his own produce, catches his own fish, avoids using knives, and is so selective he only entertains one party per day. Hisama Hirano is a Japanese culinary media dynamo.
He appears frequently in magazines, teaches Japanese cuisine and hosts cooking shows on television, and he also introduces new concepts in Japanese street dining. He's also popular with the ladies. The challenger is a head chef in Kyoto. He has mastered the style of Ikama-school of culinary arts.
To separate his restaurant from the other more traditional restaurants in the area, he began creating new dishes with local ingredients. He is among the top young chefs in Kyoto. He faces the returning Iron Chef Japanese, back after two months of recuperation, so Chairman Kaga chooses umeboshi pickled plums , an ingredient associated with keeping good health.
Tag Team Battle! Two Iron Chefs vs 2 Italian Brothers in the battle of the tomato. After growing up in Italy, these brothers started their own restaurant in Tokyo. It is so popular that you must make reservations up to 6 months in advance.
It's tough, very tough for a woman to make her way into the kitchen of a traditional Japanese restaurant. But give the infamous Toshiro Kandagawa credit for recognizing the talent of this tough-as-nails woman from Kochi.
The challenger is the head chef at a members only Japanese restaurant in Los Angeles. Pre-Food Network IC days. He was born in Los Angeles, but he went to Japan to live with his grandparents when he was 6 months old.
He was part of a comedy duo in his teens, but he had to give that up. And while he is an American, he wishes he could be a chef in Japan. Chairman Kaga desires to have more experience with the cuisine of France's southern Provence region. He learns of a man from Provence who now serves authentic Provencal cuisine to Japanese diners near Lake Biwa.
He invites the man to Kitchen Stadium and presents him with crayfish as the theme: an ingredient well-suited to his style of cooking. Iron Chef Chinese Chen is placed in an uncomfortable position. As a lower member of the Association, he finds himself feeling like the challenger for once as he has to face his senior. Today's challenger is the third generation of a line of chefs going back to a chef once tapped by legendary culinary scholar Rosanjin.
This battle marks two years since the first Iron Chef battle and is the first battle to feature four judges instead of three. The theme ingredient--rice--goes back to the roots of Japanese cuisine and culture, as taught by Rosanjin. The challenger is one of the best in Japan at Fujian-style cooking. He opened the first Fujian-style restaurant in Japan. He is also a sixth-degree black belt in karate.
Overtime Battle to Potato Battle After 60 minutes of battle, the scores are tied at 71, bringing forth the first ever overtime battle in Kitchen Stadium.
Today's challenger is said to be the top Italian pasta chef in Japan, once trained under the legendary King of Pasta, Angelo Paracucchi, and now head chef of the Tokyo branch of the trendsetting El Toula. A unique challenger who began his life as a sumo wrestler but then pivoted to cooking after injury cut short his sumo career. Known as the Golden Boy for his time in Le Golden and for winning the Golden Key award for most creative chef in , he is a trendsetter praised for his creativity and innovation.
A Shanghai cuisine specialist, Sozo Miyamoto rose to prominence at the same time as Iron Chef Chinese Chen Kenichi, and after tying for silver at the Chinese Cooking World Championships several years ago, they're now considered strong rivals.
Chairman Kaga invites Miyamoto to settle the score in Kitchen Stadium with live carp, a mainstay of traditional Chinese cuisine, as the theme. Disappointed in the quality of the Japanese cuisine challengers this year none of which have won to date , Chairman Kaga decides to call in a chef he'd been saving: Vice President of the Japan Chefs' Association and head chef of Nakanoboh-Zuien, a top-class ryokan in Arima Hot Springs.
For Kitchen Stadium's Christmas Battle, Chairman Kaga brings in a highly-prestigious chef from Paris: then-youngest-ever recipient of the Meilleur Ouvrier de France, the highest award the country bestows people of varying trades including cooking; a respected student of Joel Robuchon; and now owner of a two-Michelin-star restaurant. Recap from the best Michiba episodes that weren't broadcast in the U.
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? Valentine's Day chocolate-and-pear dessert battle.
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. 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. 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?
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. 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.
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 The challenger was personally trained in California Cuisine by the legendary Wolfgang Puck. The challenger is a famous comedian in Japan. He is also known to be one of the most skilled chefs among entertainers. The challenger leads the kitchen of a hotel on the island of Okinawa.
Features chefs from each region with a battle between Son vs. 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. 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. 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. New Year's Special: judges taste osechi new year food. The challenger is the year-old son of a prominent Chinese cuisine chef whose restaurant "Kochouran" in Kobe was demolished during the huge earthquake back in It's been 2 years by the time they taped this, and the chairman, while disappointed that the chef of Kochouran permanently quit the business when his restaurant was destroyed, was pleased to find the chef's son as the head chef of Canton Shuka "Ten" in Kobe.
Kaga's theme announcement expressed confidence that Kobe was indeed building its "pillars" or foundations firmly after the disaster. The word for "pillar" in Japanese is "hashira". This immediately brings to mind "kai-bashira" shell-pillars, a common idiom for the adductor muscle of bivalves. But not just any kaibashira - no, they had to be the most prized "kaibashira" in Chinese cuisine - dried scallops, also known as ganbei or conpoy.
Judges: Eimoto Takinori Baseball? The challenger is the head chef of a London restaurant that was established in He is a master of Gibier wild game cuisine. Only four months after this episode originally aired in Japan, Chef Kennedy died after a fall in his restaurant.
It is only the second overtime battle in the history of Kitchen Stadium. The chefs used most of the supplies and ingredients in the first battle, so they must be creative during this minute overtime cook-off. The challenger is Premier Chef in China. She covers the turkey breast with a piece of butter-soaked cheesecloth. The cheesecloth protects the skin and breast meat while it roasts, first at degrees, then at After your turkey has cooked for about two hours, you remove the cheesecloth so the butter-soaked turkey skin can crisp up.
Her other turkey tip is a bit more controversial. Guarnaschelli opts to stuff her turkey with dressing. In recent years, many folks have eschewed stuffing their bird, as it can take a long time for the stuffing to reach a food-safe temperature inside the bird, and can also make it take longer for your turkey to cook.
If the turkey finishes cooking before the stuffing reaches a safe temperature, you can remove the stuffing and put it in a baking dish to finish cooking while your turkey rests.
Did we mention that her stuffing recipe includes pork sausage, mozzarella cheese, and cubed pepperoni? Before you go, check out these Ina Garten-Approved holiday gift ideas :. Click here to read the full article. Scientists search your sewage for clues. More from SheKnows. My Recipes See more videos.
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