Chef wa Meitantei (EP5) (Patreon)

Kaneko Yuki quits because of her girlfriend's job transfer. When Takatsuki Tomoyuki found out that Mifune Shinobu did not stop her from leaving, he became very angry. Without Kaneko, a former regular customer, Tateno, comes to "Pas mal". She is remarrying. Wakita, who came to the restaurant two days in a row, was depressed because his wife Yumiko had run away from home. One is starting a new family, the other is troubled by a wife he has lost touch with... Mifune offers a helping hand to both families with his exquisite cuisine.

GUEST STAR:

Riju Go as Wakita

Douguchi Yoriko as Wakita Yumiko

Kaneko's haiku phrases:  
Haiku #1
サヨウナラ 今この時を 美しく
Sayōnara ima kono toki o utsukushiku
Sayonara, make this time beautiful

Haiku #2
再会に 嬉しすぎての 涙出る
Saikai ni ureshi sugite no namida deru
I'm so happy to see you again, I could cry

NOTES:

• Poireaux vinaigrette is a dish of marinated leeks from French cuisine. It's a classic French dish still served at traditional cafes and bistros.
• Hayashi rice or Hashed beef rice is a dish popular in Japan as a Western-style dish or yōshoku. It usually contains beef, onions, and button mushrooms, in a thick demi-glace sauce which often contains red wine and tomato sauce. This sauce is served atop or alongside steamed rice.
• Satay, or sate in Indonesian and Malay spelling, is a Southeast Asian dish of seasoned, skewered, and grilled meat, served with a sauce.
• Bainara (ばいなら) good-bye​ (Colloquialism) composed of bye and nara from sayonara. It was used on a variety show in 1976. The complete farewell greeting was "Bye-nara, ranaiba"
• Garbure is a thick French stew traditionally based on cabbage and confit d'oie, though the modern version is usually made with ham, cheese, and stale bread added. The name derives from the use of the term garb to describe sheaves of grain depicted on a heraldic shield or coat of arms.
• Piperade or Piperrada, from piper, is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavored with red Espelette pepper. The colors coincidentally reflect the colors of the Basque flag. It may be served as a main course or as a side dish.
• Ossau-Iraty is an Occitan-Basque cheese made from sheep milk.
• Romanée-Conti is an Appellation d'origine contrôlée (AOC) and Grand Cru vineyard for red wine in the Côte de Nuits subregion of Burgundy, France, with Pinot noir as the primary grape variety.