Ryo Kurokiba is Alice's personal butler with a unique personality. He may appear lazy and passive, but he can transform into an aggressive person when he's cooking and wearing his signature headband.
Ryo is originally from Denmark and once worked as a chef at a bar. He specializes in seafood dishes, such as fish and lobster. He can determine the quality of fresh fish with a single glance.
In this article, we'll discuss the best dishes Ryo Kurokiba has ever created in Shokugeki no Souma. Intrigued? Check out the full explanation below!
1. French Curry Lobster with Cognac
French Curry Lobster with Cognac is made by Ryo in the pre-elimination round of the Autumn Selection. As the name suggests, the dish uses lobster as the main ingredient with the addition of the distinctive French cognac.
Ryo uses the highest quality cognac, giving the dish a fresh, forest-like flavor with the aroma of trees. This dish made the judges feel like they were flying.
2. Soupe De Poisson Ramen
Ryo's next best dish is Soupe De Poisson Ramen. He served this dish when he faced Megumi Tadokoro in the quarterfinals of the Fall Selection.
This ramen was made using seafood ingredients combined with a French soup base. It also featured additional toppings like cheese in three mouth-watering varieties.
3. Eel Matelote
Eel Matelote is made when Ryo fought Akira Hayama in the semifinals of the Fall Selection. He used eel as the main ingredient, using a French recipe.
The eel was fried in a red wine sauce. The meat was also infused with a combination of sour dried plums. Furthermore, the dish was served with mashed potatoes and brioche bread, adding to its delicious flavor.
4. Autumn Pacific Saury Cartoccio
Ryo served Autumn Pacific Saury Cartoccio as his signature dish in the Autumn Selection final against Akira and Souma. This dish uses seafood ingredients, such as clams and shrimp.
Ryo masterfully made this dish using unique spices to bring out the strong flavor and aroma of the sea. The dish demonstrates the strong bond between Ryo and Alice, which they have developed since childhood.
5. Salmon Coulibiac
Salmon Coulibiac is made by Ryo during Shokugeki with Rentaro Kusunoki. This dish is a French-Russian specialty featuring clams and salmon.
Ryo uses rice butter and kasha wheat to enhance the flavor of the salmon. However, the secret lies in the richly seasoned spinach layer.
6. Red King Crab Innards and Sea Urchin Soup with Salmon Roe
This dish was served by Ryo in the preliminary round of the BLUE competition. Ryo used three of the ocean's finest ingredients: king crab, salmon roe, and sea urchin.
Ryo's intriguing take on the dish was creative. The center of the dish resembled an island that melted and filled the soup. Ryo's dish earned him 954 points from the judges.