Eishi Tsukasa is one of the greatest chefs in Shokugeki no Souma. He once held the first seat on the Totsuki Elite Council. He is also known as "The White Knight of the Table."
His culinary skills are extraordinary, as he can maximize the essence of each ingredient. He is also a perfectionist in presenting his dishes, making them look incredibly elegant and classy.
In this article, we will further discuss the best dishes ever created by Eishi Tsukasa. Intrigued? Check out the full explanation below!
1. Nine Course Meal
Nine Course Meal is a dish created by Eishi Tsukasa for the Moon Festival. As the name suggests, the dish consists of nine ingredients served together to form a dinner menu.
Each ingredient creates a distinctive flavor and blends seamlessly with the other dishes. Eishi admits that he doesn't put "himself" into the dish, allowing the essence and strength of the food to be felt naturally.
2. Venison Roast Showing Two Expressions
Venison Roast Showing Two Expressions is a French-style dish created by Tsukasa during his duel against Souma after cooking class. The dish uses venison as the main ingredient.
Tsukasa is very skilled at preparing the venison. He also complements it with a delicious sauce. Furthermore, the dish looks incredibly beautiful with the harmonious blueberry garnish.
3. Purée Soup from Four Types of Green Teas
In his match against Kuga in the Regiment de Cuisine, Tsukasa prepared a soup dish made from various tea leaves called Purée Soup from Four Types of Green Teas. Like the previous dish, this is also very beautiful and elegant.
Tsukasa uses four types of tea in this dish: gyokuro, fukamushi sencha, genmaicha, and encha. Each tea is cooked at a different temperature and then carefully combined.
4. Lièvre À La Royale
Tsukasa's next best dish is Lièvre À La Royale, which uses rabbit as the main ingredient. Tsukasa created this dish during his battle against Satosi Isshiki in the Regiment de Cuisine.
This dish is quite complex, consisting of five parts: Lièvre Ensemble, Rabbit Blood & Chocolate Sauce, Royale Custard, Chestnut Confit, and Fig-Apple Puree Sauce. However, all of these parts create a harmonious blend that enhances each other's flavors.
5. White Armor Plate: Sauce Chevreuil
White Armor Plate: Sauce Chevreuil is one of the best dishes Tsukasa has ever created, as it is his specialty. He uses a special salting technique to enhance the flavor of the venison to its maximum.
Furthermore, Tsukasa's presentation of the dish was so exquisite that the judges were hesitant to eat it. When tasted, the dish assaulted every sensory organ of the human body, providing an extraordinary pleasure.
6. Demi-Glace Accompanied Beef & Chicken Duet
Demi-Glace Accompanied Beef & Chicken Duet was created by Tsukasa in the second round of the BLUE competition. With only a few ingredients, Tsukasa successfully transformed chicken and beef into a luxurious dish.
Tsukasa successfully created a sweet and sour aroma that tantalized the taste buds. He also masterfully harmonized the ingredients to create a dish with a rich flavor.