Rina's lips curved into a faint smile. "All prepped. Time to start the appetizer." She retrieved three cobalt-blue plates from her shopping bag, setting them on the counter with deliberate care.
Chiaki watched her with a frown. "I don't get it. Why buy new plates? The restaurant already has tons."
"None of them are cobalt-blue," Rina replied without hesitation.
Chiaki raised an eyebrow. "Why cobalt-blue, specifically?"
A subtle gleam danced in Rina's eyes as she offered a graceful smile. "Because the dish is called Rhythm of the Sea. It deserves a plate that matches its theme."
Chiaki looked puzzled. "Is that really necessary?"
Rina turned to her, her gaze calm but unwavering. "Fine dining is about precision. Presentation, pairing, plating—every detail has to be perfect if you want to bring out the true beauty of the food." Her voice was low and gentle, the tone of someone devoted to her craft.
"Fine what?" Chiaki asked, unfamiliar with the term.
"Fine dining. It means refined, high-end cuisine," Rina explained patiently.
"Oh," Chiaki nodded, her expression unreadable—whether she understood or not, it was impossible to tell.
Rina gave a small smile and said nothing more. She turned and opened the fridge, retrieving the Canadian scallops she had carefully selected earlier that afternoon. They were plump, almost perfectly cylindrical, and shimmered faintly with a pearlescent sheen—like treasures unearthed from the sea floor.
She dabbed them gently with a paper towel, removing every trace of moisture. Then she lit the stove, placed a heavy cast-iron skillet on the flame, and poured a thin layer of olive oil into it. She watched intently as the surface of the oil shimmered and began to ripple. With a fingertip lightly touching the edge of the pan, she gauged the heat with practiced instinct.
When the time was right, she laid the scallops into the skillet. A sharp sizzle filled the air, followed by the rising scent of the sea mingling with hot oil. She leaned in slightly, eyes fixed on the changing color at the base of each scallop—golden brown, crackling with promise.
Using her tongs, she flipped them with precision, ensuring even searing. The crust turned crisp and aromatic, locking in the delicate juices inside.
As they cooked, she slipped a small knob of butter into the pan, and with a spoon, began to baste the scallops. The butter sizzled and melted, blending with the olive oil, filling the kitchen with a scent that danced between ocean breeze and warm cream.
Once done, Lina turned off the flame and carefully transferred each scallop onto paper towels to drain the excess oil. She examined her work with quiet satisfaction, a confident smile touching her lips. "Done. Now for the plating."
With her tongs, she placed two perfectly seared scallops at the center of each deep blue plate. Then, she spooned a modest mound of jet-black caviar on top of each one. The glossy pearls glistened like stars against the golden crust of the scallops, striking and luxurious.
Next came the onion spheres—liquid pearls of red onion essence created through molecular gastronomy. She dotted them around the plate with deliberate grace, each placement appearing random yet artistically intentional.
"Rhythm of the Sea—complete," Rina said, stepping back to admire her creation. The deep blue plates resembled ocean depths, the golden scallops resting like shells on a seabed. The caviar sparkled like hidden treasure, and the onion pearls adorned the edges like scattered gifts from the tide.
Chiaki's breath caught. "It's stunning! This looks like a Michelin three-star dish!"
Rina wiped her hands, her smile tinged with hunger—not for praise, but for the next impossible standard. "Not yet. But someday."
Chiaki looked at her, serious now. "You'll get there. I believe in you."
She raised her phone and snapped a photo. "A dish this beautiful deserves to be remembered."
Once Chiaki was done, Rina said softly,
"Let's serve. Yamada-san's waited long enough."
She picked up two of the plates, and Chiaki followed with the last one. Together, they walked through the warm glow of the dining room toward Chef Yamada, seated at the far table.
Chef Yamada's gaze was already locked on the plates in their hands.
Rina gently set one down in front of him. "Yamada-san, this is the appetizer—Rhythm of the Sea."
Chef Yamada studied the composition—the scallops' caramelized crusts, the caviar's galactic shimmer, the pearls like droplets of liquid garnet.
He smiled. "Then I won't hold back."
With practiced elegance, he cut into one scallop, making sure to include a bit of caviar. As the bite touched his tongue, he paused. His eyes closed, lips slightly parted. He was tasting deeply, attentively.
After a long moment, he opened his eyes slowly, a smile blooming across his face. "Perfectly seared. Crisp outside, tender inside. The saltiness of the caviar complements it beautifully."
Then he picked up a few of the onion pearls with his fork, studying them with a frown of curiosity. "What are these?"
Rina's smile deepened. "Molecular gastronomy—red onion liquid pearls."
Chef Yamada's eyes lit up instantly, his voice tinged with surprise. "Molecular gastronomy? This is truly something I've never tasted before."
He gently popped a few of the onion pearls into his mouth, his expression sharpening with focus, as though waiting for some wondrous sensation. As he chewed, the delicate membrane of the red onion liquid pearls burst open, releasing a rush of intense onion flavor. The taste wasn't just sweet but carried a subtle tang, as though it was awakening the deepest corners of his taste buds. Then, a refreshing liquid followed, enveloping his entire tongue in the sweet and fragrant essence of onion. The sensation felt like the cool breeze of the sea brushing across his mind, or the first drop of dew on a summer morning gliding over his lips, both fresh and astonishing.
Chef Yamada's eyes widened slightly, a look of awe on his face. His voice trembled with excitement. "This flavor… it's impossible to describe! The onion's fragrance is fully released, yet it's not overpowering. Instead, it's refreshingly sweet." He paused for a moment, a flicker of thought passing through his eyes. "This texture… it truly opens my eyes."
Rina smiled faintly. "I'm glad you like it, Yamada-san."
Chef Yamada nodded, his expression sincere. "I love it. I'm very pleased." He cut another small piece of scallop, this time mixing it with the caviar and red onion pearls, bringing it to his mouth. The intertwining flavors made him close his eyes, savoring the marvelous experience. His brow relaxed, as if he were fully immersed in the exquisite taste.
"By the way, we have wine," Rina said, standing up to walk toward the kitchen. She returned with a bottle of Beaujolais, the leftover wine from the red wine sauce, and poured three glasses.
Chef Yamada looked at his glass with a slight frown. "I don't drink this often. I prefer sake."
Chiaki laughed, teasing, "Yamada-san, we're having Western cuisine, so of course, it's paired with red wine."
Chef Yamada chuckled. "Haha, that's true." He raised his glass, gently clinking it with the other two. "Well, I'll just have a taste."
The three sat at the table, enjoying the fine food and wine. The atmosphere was relaxed and cheerful, punctuated by laughter and casual conversation. They all savored the rare peace and harmony of the moment.