Even with chuunibyou, let's learn together!

Page 239

Rizu Ogata took off her shoulder bag and calmly replied that she was in charge today.

"Okay, please come this way."

The waiter led the three to a table and asked, "Do you have a reservation?"

Rizu Ogata's expression froze instantly: "Do...do we still need to make an appointment?"

"Yes."

The waiter explained, "Because we've had a lot of customers lately, and preparing monkfish by hanging takes a long time, you usually need to make a reservation in advance, otherwise you'll have to wait a long time."

"..."

Ogata Rizu remained silent for a long time, then turned her head and looked at Furuhashi and Hayakawa without saying a word, revealing a pleading expression.

"this…"

Fumino Furuhashi thought to herself, "There's nothing I can do about it," and comforted him, "Why don't you make an appointment now and come back tomorrow?"

Chapter 365 Hanging Monkfish

"Doesn't that mean we have to wait another day?"

Upon hearing this, Rizu Ogata wore a look of hurt, like a child whose candy had been taken away, and whispered, "And what if something else happens tomorrow..."

Fumino Furuhashi hesitated, but there was nothing she could do. Just as she was about to comfort Risu, she saw Hayakawa suddenly stand up.

"I'll go over and ask if the store can find a solution."

Hayakawa said something, then walked over to the waiter and said a few words to him.

The two were quite far apart, and since they had their backs to each other, only their backs could be seen. Fumino Furuhashi couldn't hear what the two were saying, so she and Riju Ogata could only look over there curiously.

Hayakawa said he would try to find a way, but there doesn't seem to be anything that can be done without an appointment. What is he going to do?

"whispering sound"

As Fumino Furuhashi was thinking, she suddenly heard a crisp sound, which sounded like a bank ATM machine successfully withdrawing money, or like a supermarket cashier collecting money.

The next second, Fumino Furuhashi saw the waiter bowing and scraping to Hayakawa before quickly running towards the kitchen.

Fumino Furuhashi: "..."

Hayakawa waved his hand and returned to the private room, saying to the two, "It's resolved. They'll be here in a moment."

Fumino Furuhashi squinted at Hayakawa, her face expressionless: "What did you do?"

"Nothing done."

Hayakawa silently turned her head away: "Just wait to eat, why ask so many questions?"

"Ugh, really,"

Fumino Furuhashi shook her head helplessly, thought for a moment, and said, "Won't this cause trouble for the other guests?"

Furuhashi knew that Hayakawa would probably charge extra, but if he had taken other customers' reservations, he might be confronted.

"Won't,"

Hayakawa shook his head: "That person told me to hurry up with Erjiu Zero now. Remove the fins and send in new fish, it won't affect anyone else."

"That's good."

Fumino Furuhashi glanced at Riju Ogata (Reiyuu Wagyu), and the two smiled at each other, both seeming to be in good spirits. After all, the sooner they could finish eating, the better, so as not to waste time.

"Ahem, how much?"

Fumino Furuhashi coughed lightly and asked.

Japanese islands have always advocated splitting the bill, even when boyfriends and girlfriends go out to eat, they always split the bill. However, this can make them seem a bit distant. But for Furuhashi, Hayakawa paid extra for everyone's experience, so she definitely had to pay for it.

Hayakawa didn't say anything, but shook his head and reached under the table to grab Fumino Furuhashi's hand.

Fumino Furuhashi wanted to speak, but when she realized her hand was being grabbed, her face flushed instantly. She struggled slightly but couldn't break free. She wanted to use force but was afraid of being discovered by Riju Ogata. She could only stare at Hayakawa with wide eyes, trying to use her overwhelming power to make Hayakawa submit. At the same time, she secretly tried to pull her arm back, her eyes nervously glancing at Riju Ogata beside her, afraid of being noticed. She was in no mood to talk about AA anymore.

"Anglerfish is delicious."

Completely oblivious to the two's unusual behavior, Rizu Ogata eagerly introduced Hayakawa, "Moreover, hanging-cut monkfish is a very unique way of cooking in coastal areas, and you must try it when you come to Hokkaido."

"Oh, I see. It's good that you brought me along."

Hayakawa said to Ogata Riju with a smile that made Ogata Riju blush slightly and avoid his gaze.

What a shameless person!

Fumino Furuhashi watched coldly, and upon seeing this scene, she was so angry that she trembled all over. While grabbing her own hand, she didn't forget to flirt with Riko. How could there be such an unreasonable scumbag in this world?

She dared to hold my hand in front of Riko before I even agreed. If this goes on for a while, I'm afraid we'll end up sleeping in the same bed.

No need for further explanation, just execute him.

Execution, execution, execution...

Fumino Furuhashi inwardly accuses Hayakawa, pursing her lips as she secretly glances at his profile.

Why would I fall for someone so unforgivable?

……

Having the market deliver the fish would obviously take a long time, and Hayakawa was getting impatient before the waiter finally brought it over.

Wearing a white chef's hat and a pure white chef's uniform, and dressed very much like Ogata's father, a kitchen staff member pushed in a small cart covered with a cloth, which was bulging, obviously with something hanging on it.

"Please keep the guests waiting."

The waiter next to him said apologetically, "We'll handle it for you right away."

As soon as he finished speaking, the chef tore open the cloth, revealing a suspended iron frame with a hideous fish hanging on it. The fish had a smooth but resilient back, somewhat like a turtle's shell, with bulging eyes and a wide-open mouth pointing upwards. Overall, it looked so ugly it was laughable.

"This is…"

Hayakawa and Ogata both knew about this fish before, and Hayakawa had even eaten it. Only Furuhashi Fumino was seeing it for the first time. After seeing it, she said with some disdain, "Is this an anglerfish?"

"Yes, this is a freshly delivered anglerfish."

The chef said succinctly, "Next, I will prepare this fish in front of a few guests."

After saying that, it put on thick black leather gloves, took out a skinning knife from the cart, grabbed the fish's snout with one hand, and began peeling off the anglerfish's hard skin from the head with the other.

His movements were incredibly fast, skillful, and experienced, clearly the result of a lot of hard work. This surprised Fumino Furuhashi, while Ogata Riju's eyes sparkled with excitement as she smiled, her anticipation growing stronger.

Hayakawa watched this scene calmly, clearly unsurprised. He had seen it before and knew about it before coming here.

Unlike other fish, the larger the anglerfish, the more difficult it is to cut. The larger the anglerfish, the more difficult it is to cut on a cutting board like other fish, as the knife will often cut through it. Therefore, a technique called hanging cutting is used, in which the whole fish is hung in mid-air and the fish is processed by gravity. The mucus is also easier to clean.

The way the chef was cutting the monkfish in the private room was a demonstration of the dish, or even an impromptu performance, similar to a roadside stall at a temple fair where the owner stir-fries the food over a high flame in front of many customers. The flames under the wok are churning and the aroma is irresistible, attracting new customers and making those in front of them anticipate more. This restaurant's demonstration of the hanging and cutting method for monkfish in front of its customers is undoubtedly a similar act.

Don't think that handling a fish is something to perform. In fact, it is a difficult technique. There are many details involved in handling fish perfectly. Not only are monkfish large, but the mucus on their body surface and inside their body, as well as their tough and gritty skin, are also difficult to handle. Along the coast of Japan Island, the hanging cut method is a very difficult technique to learn and is very physically demanding. Older people may not even be able to complete the whole process.

Chapter 366 Aizu Udon

Therefore, processing monkfish requires a unique skill. If you can process a total of 10,000 monkfish, you might even be able to be called the Monkfish Master alongside the Sushi Master on the Japanese island.

Before long, the chef, wearing genuine leather gloves, cut off pieces of beautifully textured fish meat, then opened the fish's belly to remove the internal organs. Each type of internal organ was processed differently, cut into different shapes, and mixed with various unidentifiable seasonings. The monkfish was then mixed with perilla, shredded white onions, and chicken oil, and then sealed with a transparent plastic film.

After finishing, the chef put the sealed offal back on the cart, said "Enjoy your meal" to Hayakawa, and then pushed the cart away from the private room.

"Eh…"

It has to be said that this kind of on-the-spot demonstration is quite intriguing. Fumino Furuhashi had already been craving the food while watching it, and her heart was filled with anticipation. Now, seeing the chef take the prepared ingredients away, she was stunned and almost called out to him, but in the end, she calmed down and looked at Hayakawa: "What's going on?"

Her cheeks were slightly flushed, and her tone was confused and aggrieved, as if she were saying, "Why did you take away the delicious food?"

"It's not finished yet."

Hayakawa was a little helpless, but he still patiently moved closer to her and whispered an explanation: "The preparation of those offal is different. Some need to be marinated and then cooked in hot pot, but some are better as cold dishes, and some are sashimi. However, it would be too inconvenient for the guests to process them in front of us, so he just pre-processed them and took them away. We'll eat the fish first, and they'll be brought back after we've eaten for a while."

"Oh."

Fumino Furuhashi blinked, a happy smile returning to her lips: "I see."

Foodie.

Hayakawa's eyes were full of disdain, and he silently withdrew them.

"Aizu style, local folk cuisine,"

At this moment, the waiter, who had been silent for a long time, directed two people to bring over a large pot full of thick white soup, while introducing it: "The soup base is white miso and dark soy sauce... In addition to the usual dried scallops, we also added dried green beans, shiitake mushrooms, burdock, etc., which adds a sweet flavor to the vegetables. If you think the taste is too bland, you can also add this unique seasoning made from dried plum tomatoes, which will add a unique sour taste."

"Please enjoy, guests."

The waiter said one last thing and then left the room with his men, leaving Hayakawa and his two companions behind.

"that…"

As soon as the person left, Ogata Rizu raised her hand slightly and said apologetically in a low voice, "I chose the Aizu cuisine because my family took me there for a trip before, and the food there left a deep impression on me, so I just chose this when I ordered. I forgot to discuss it with you earlier, I'm sorry. Do you have any dietary restrictions?"

"No, I'm fine with anything."

Hayakawa said calmly that to him, whether it was Aizu flavor, Hokkaido flavor, or Mediterranean flavor, it didn't matter; they were just things that provided sustenance and energy.

"It looks delicious, I really want to eat it."

Fumino Furuhashi was even more direct, her eyes practically lighting up.

Rizu Ogata breathed a sigh of relief: "That's great, let's eat it."

So the three of them started cooking the fish. Monkfish meat is very tender and cooks very quickly. After simmering it in the boiling white broth for about ten seconds, it can be taken out and eaten directly.

“Aizu hotpot...”

Hayakawa glanced at the glistening, cooked fish slices and silently put them in his mouth.

The first sensation upon tasting it is its tenderness and smoothness. The piping hot fish melts in your mouth the moment it touches your tongue, and it is also very soft and bouncy, bringing a unique flavor to your palate.

The second sensation is freshness and sweetness. The dried and dehydrated vegetables, after being boiled, have a more flavorful taste than fresh vegetables. The sweetness of vegetables such as green beans and mushrooms, along with the rich aroma of dried scallops, blend into the soup and the fish, making it incredibly appetizing.

The next feeling is warmth. The tender and smooth texture of the fish and the steaming, sweet and savory soup create a warmth that rises from the bottom of your heart to your stomach. Then the warmth flows throughout your body, giving you a feeling of being full of energy. Even travelers who have come from afar can relieve the fatigue of several days of travel.

Even Hayakawa, who is usually resistant to appetite, had to admit that this flavor was indeed a rare delicacy.

If Hayakawa is like this, then it goes without saying that Fumino Furuhashi, who has no resistance to all kinds of snacks and dishes, and Rizu Ogata, whose family owns a restaurant, would be even more unable to stop eating.

Not long after, side dishes and hot pot ingredients made from various innards and parts of the anglerfish were served again, and the different flavors made the three of them even more satisfied with their meal.

……

"Just coming to this store makes the trip worthwhile."

After leaving the store, Fumino Furuhashi first made a serious summary, then looked back at the electric noodles with some reluctance: "There's still so much left, what a pity."

A whole monkfish, along with other ingredients for hot pot, and a lot of soup, was definitely not enough for three people to finish, so some fish meat was left over.

"How about we pack it up and take it home?"

Fumino Furuhashi was eager to try it, but she felt a little sorry for herself, since the meal was already expensive, not to mention that Hayakawa had added extra money. Although she didn't know exactly how much extra money he had added, it made Fumino Furuhashi even more reluctant to waste it.

"No."

Hayakawa coldly refused.

Fumino Furuhashi pouted instantly, looking at Hayakawa expectantly: "Why?"

Hayakawa's brow twitched slightly. He noticed that ever since the relationship between the three of them started to change, especially after he made things clear these past two days, Fumino Furuhashi's attitude towards him had become increasingly casual. She used to be a cute girl who was well-mannered and knew how to behave, but now she would act like a brat at the drop of a hat. If he said a word and his expression was even slightly fierce, Fumino Furuhashi would immediately start pouting as if she had suffered a great injustice. She was never like this before.

If I can't even be a little harsh, how am I supposed to teach them in the future?

"Since we're staying in a hotel, the fish and meat we bring back won't be able to be cooked and will spoil quickly."

Hayakawa softened his tone and said slowly, "So we can't pack it up."

"Oh fine."

Fumino Furuhashi understood this principle, and although she was somewhat disappointed, she nodded.

"It's alright, Fumino."

Ogata Rizu suddenly offered words of comfort: "When I get back, I'll have my father try making Aizu-style udon noodles, and then I'll invite you over to try the new dish."

"really?"

Fumino Furuhashi immediately nodded and said with a smile, "Okay, I'll definitely go."

I'll pass.

Hayakawa naturally waved his hand to refuse, but seeing Ogata Riju's expectant eyes, he didn't say anything and just nodded silently.

Chapter 367 Sleeping Together