Akira Hayama is a talented chef who has speciality in mastery of aroma. He has a highly sensitive sense of smell, allowing him to blend just the right spices for each dish.
Hayama also specializes in curries with a strong and alluring aroma. So, what are some of Hayama's best dishes? Check out the full explanation below!
1. Kozhi Varutha Curry
Kozhi Varutha Curry is a dish Hayama made for Souma and Megumi at a seminar held by Shiomi. This curry is one of Hayama's signature dishes.
Kozhi Varutha Curry is unique in that it uses plain water, without coconut milk. The dish is inspired by the traditional dishes of the Tamil region of India. However, Hayama's creative approach to the dish is evident.
2. Goa Fish Curry
In addition to serving Kozhi Varutha Curry to Souma and Megumi, Hayama also served another dish during the seminar. The menu is Goa Fish Curry. Although both are curry-based, the basic ingredients used in this dish are different from the previous ones.
As the name suggests, Goa Fish Curry uses seafood. This dish is inspired by the region of Goa in India. This region is very close to the ocean, so the cuisine there tends to use seafood.
3. Naan Pot Pie Curry
Hayama's next dish is Naan Pot Pie Curry, which was served in the preliminary round of the Fall Selection. This dish was created exclusively by Hayama, using a variety of interesting ingredients.
Examples include naan bread and the rare holy basil commonly found in South Asia. Hayama also adds yogurt to the dish. The combination of these rare ingredients creates a sensational flavor.
4. Köfta Kebab Burger
Next, there's a Middle Eastern-style menu created by Hayama: the Köfta Kebab Burger. Hayama created this dish when he faced Hisako Arato in the quarterfinals of the Fall Selection.
Hayama uses a variety of ingredient combinations, such as pita bread, yogurt sauce, seasoned kebabs, Turkish köfta, burger patties, and even pickles as accompaniments. Each component of the dish enhances the flavors of the others.
5. Canard Apicius
Hayama created a dish called Canard Apicius when he competed against Ryo Kurokiba in the semifinals of the Fall Selection. Interestingly, the dish was inspired by a Roman gourmet dish called Marcus Gavius Apicius.
The dish consists of duck meat coated in honey. To enhance its flavor, Hayama added a variety of different seasonings. Just one bite is mouth-watering.
6. Scorched Pacific Saury Carpaccio
Hayama chose Scorched Pacific Saury Carpaccio as his signature dish in the final match against Ryo and Souma. The dish was incredibly delicious and boasted a superior flavor, leading Hayama to emerge victorious.
Hayama created this Pacific saury dish using a smoking method to release the aroma of the food. The aroma was so delicious that it wasn't just the judges who were amazed. Even the audience was captivated.
7. Fried Bear
Hayama had a memorable shokugeki duel against Souma. In that match, they decided to use bear meat as the main ingredient. This was certainly a difficult challenge, especially for Souma.
Despite this, Hayama managed to make the bear meat taste strong and delicious with the addition of his signature spices. Furthermore, Hayama served the meat with a delicious sauce.
8. Five Kinds of Curry Soup
Five Kinds of Curry Soup is a new creation created by Hayama for the BLUE competition selection. The aroma alone captivated the judges, leaving them with a fondness for Hayama's cooking.
As the name suggests, Five Kinds of Curry Soup is a dish consisting of five types of curry with distinct flavors that blend seamlessly together. Uniquely, Hayama served the dish in a pie-like shape.