00:00This Izakaya was no ordinary place, its back door connected directly to the otherworldly land of
00:04Adilia. The customers there paid in gold coins, and the owner was in the middle of revising his
00:08menu. Most of his guests were Adilian locals, and all the dishes were made from ingredients
00:12their world didn't have. Turning simple food into exotic delicacies, but that also meant one thing.
00:17Sooner or later, people might get tired of the novelty. He needed a signature dish,
00:21something strong enough to become the backbone of the restaurant. Just then, a man walked in.
00:25It was Jack, the head chef from the owner's old workplace. They had once worked together in a
00:29Japanese restaurant. The owner greeted him with a glass of beer, and prepared vinegared octopus and
00:33wakame seaweed. From the pot, he scooped out a piece of simmered fish, poured hot broth over it,
00:38added shredded scallions, and served the dish. Simmered yellowtail and daikin broth. After
00:42finishing it, Jack ordered something new. He wanted octopus and anchovies sautéed in olive oil,
00:46with garlic and chili peppers for flavor. The owner was stunned. Jack liked Spanish-style tapas too.
00:51Following Jack's instructions, he successfully recreated the dish. It paired beautifully with
00:55beer. That night, a strange customer entered the izakaya. Will was an ascetic monk. The owner
01:00poured him a glass of cold water. Will was shot. Water, such a precious resource in his own world,
01:04was free here. He ordered a salad, but quickly learned there was more than one kind, so he decided
01:09to try every salad the owner could make. Before the salads arrived, Effia brought him a serving of
01:13salted boiled fava beans. Even paired with plain water, the beans tasted surprisingly delicious.
01:17The first salad was a soft-boiled hot spring egg Caesar salad, with a silky onsen egg, and crispy,
01:22crackling bacon. The crisp lettuce, rich egg, savory bacon, and crunchy croutons, made a
01:27captivating combination. The second salad was made from daikin radish and snowyam. The third
01:31was a simple potato salad. But once mixed with mayonnaise, it tasted completely different from
01:35plain potatoes. A sprinkle of cracked black pepper added a sharp kick. That elevated the flavor even
01:40more. In Adilia, black pepper was as precious as jade. Yet here it was used casually as an everyday
01:44seasoning. Then came the shark cartilage salad. Its transparent appearance was striking. The first bite was
01:49sharply sour, but also incredibly refreshing. With a crisp bite, when we'll learn that crystal-like
01:54ingredient was the soft cartilage of farm shark. Everyone around him became intrigued.
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