Chef wa Meitantei (EP7) (Patreon)

Yamashita Shimako came to the restaurant to consult on the wine she wanted to bring in. Although she is still young, it's a surprisingly high-quality wine. It seems that Shimako is a young lady, and her friends who have gathered the next day are fed up with her nosy behavior. Among them, Haruka seems to particularly dislike her... In addition, the restaurant received an unusual reservation for a beef steak tartare, which was not on the menu, and not only to eat it but to put it on the menu. And then there is Ogata, a customer who asks if the restaurant has steak tartare...

GUEST STAR:

Miyashita Kanako as Yamashita Shimako

Sayashi Riho as Haruka

Kumagai Mami as Ogata

Kaneko's Haiku
満腹や今日のまかない過去一番
Manpuku ya kyō no makanai kako ichiban
A full stomach, today's meal was the best ever

NOTES:

• Corkage fee (Bassen-ryō 抜栓料) A corkage fee is the amount a restaurant charges a guest to bring in their own bottle of wine. All of that restaurant’s standard wine service steps and standards still apply to serving that bottle of wine. The only difference is that it’s not service for wine they sold, so they recoup some of that profitability by charging a fee. After all, wine service is one of many steps your server may have taken before becoming a sommelier.
• Krug Champagne is a Champagne house founded by Joseph Krug in 1843. It is based principally in Reims, the main city in France's Champagne region and is one of the famous Champagne houses that formed part of the Grandes marques.  (In the drama, it's Knug to avoid trademark dispute)
• Steak tartare is a meat dish made from raw ground (minced) beef or horse meat. It is usually served with onions, capers, pepper, Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added for taste. It is often served with a raw egg yolk on top of the dish.
• À la carte is the practice of ordering individual dishes from a menu in a restaurant, as opposed to table d'hôte, where a set menu is offered. It is an early 19th century loan from French meaning "according to the menu".
• Daube is a classic Provençal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. A traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid. Water is poured on the lid, which condenses the moisture inside, allowing for the long cooking required to tenderize lesser cuts of meat.