A faint noise came from the kitchen—nothing dramatic, just the subtle sound of a curtain shifting and footsteps approaching. Moments later, Chef Yamada stepped into view from the back.
His eyes swept across the dining area, eventually settling on Rina. For a heartbeat, his gaze lingered—not just on her face, but slowly tracing the contours of her body, taking in the way her outfit hugged her form. His breathing hitched slightly, eyes glazing over before he instinctively swallowed hard.
Rina seemed oblivious, her smile never wavering.
Yamada cleared his throat, forcing himself back to reality. "Miss... are you here about the job?"
Rina nodded brightly. "Yes, I saw the hiring notice outside and thought I'd give it a shot. I graduated from culinary school and worked in a five-star hotel kitchen for two years."
He frowned slightly, a skeptical tone slipping into his voice. "A five-star hotel kitchen?" he repeated, his eyes involuntarily scanning her again—this time lingering longer at her chest before darting away. He felt a dryness in his throat and swallowed again, almost embarrassed by his own reactions.
Rina remained cheerful, completely unfazed by his stare.
Chef Yamada paused, seemingly weighing how to test this unusually confident young woman. At last, he spoke in a more measured tone. "Since you claim to have experience, let me test you with two questions."
She nodded, a flicker of competitive spark lighting her eyes. "Of course, Chef. Please go ahead."
He folded his arms. "First question: When preparing unagi-don (grilled eel rice) how do you handle the eel? What's the trick to getting that crispy exterior while keeping the inside tender, with that signature glossy finish?"
Without missing a beat, Rina answered, "First, you clean the eel, remove the gills and guts. Then you grill it over charcoal. Timing is everything—just enough to crisp the skin without drying out the flesh. You glaze it several times during grilling with a special tare sauce to build up layers of flavor and shine. And just before serving, you brush on one last coat."
Chef Yamada's eyebrows rose ever so slightly. A glimmer of approval flashed in his eyes, though he quickly masked it. "Alright," he said. "Second question: when simmering mackerel, how do you prevent it from falling apart while keeping the broth rich?"
Rina's tone turned firm and assured. "You remove the head and tail, score the flesh gently so it absorbs flavor. Simmer in a mixture of soy sauce, mirin, and kombu dashi on low heat. The key is to keep the surface of the broth just below boiling—no rough bubbling, or the fish will break apart. Add scallions and a touch of cilantro at the end to enhance the aroma and cut any fishiness."
Chef Yamada blinked, then gave a thoughtful nod. He wasn't quick to compliment, but her answers impressed him. "You sound like you know your stuff," he muttered. "Still… talking isn't cooking."
Rina raised her chin slightly, her smile never wavering. "Would you like me to show you, Chef? I'll cook something right now."
After consideration, Yamada nodded. "Make egg fried rice then. Simple dishes reveal true skill."
Rina nodded, a spark of confidence flickering in her eyes. "Don't worry, Chef. I won't let you down."
As she strode confidently toward the kitchen, her movements smooth and unhesitating, Chef Yamada and Chiaki followed behind, curious.
Inside, Rina moved as if she owned the place, immediately locating the ingredients.
She cracked the eggs into a bowl and stirred them with chopsticks until the yolks and whites blended into a golden mixture, tiny bubbles forming at the surface.
She watched the oil shimmer in the pan before pouring in the eggs with precision. The sound of sizzling filled the room as the eggs bloomed into golden curds. Without hesitation, she stirred them expertly, breaking them into even pieces.
Next, she added the pre-cooked rice. As she flipped the ingredients with the spatula, the fragrance of toasted egg and steamed rice mingled in the air. The movements of her wrist were fluid and fast, spatula and wok dancing in unison.
Chef Yamada and Chiaki stood nearby, watching her every move, completely captivated by her technique.
"Her flipping technique... it's faster than most chefs," Chiaki whispered in awe.
Yamada observed closely. "Good heat control. Soy sauce timing exact. Color's perfect...She's not just talk."
Rina gave the wok a final toss, the rice now evenly coated with a rich golden hue. She added a dash more soy sauce and stirred swiftly, the scent intensifying and drawing everyone's attention.
With practiced ease, she plated the fried rice. Each grain looked distinct, glossy, and inviting. Turning back to them, she set down the spatula and smiled. "Please taste it, Chef."
Chef Yamada took a bite with a spoon. The flavors were balanced—egg, rice, and seasoning all singing in harmony. The texture was perfect: grains separate, moist but not greasy.
He set the spoon down with a nod, eyes full of approval. "Not bad. You've got real technique."
Chiaki took her own bite, her eyes widening at the first chew. "Wow… you really passed the test."
A flicker of pride passed through Rina's eyes, though she quickly masked it with a bright smile. "So, when can I start?"