One year after its grand opening, Hayami Rinko becomes the first Asian woman to lead a three-star restaurant. But when COVID-19 devastates the food industry, Grand Maison Tokyo is pushed to the brink. To survive, the restaurant partners with a major food consulting group and explores new possibilities through gourmet frozen dishes, mail-order cooking, and innovative recipe platforms. A story of resilience, reinvention, and culinary passion.
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