Samurai from an Island Nation

After the competition ended, Maison Montbell opened its doors again.

And within a few days, I was certain.

‘I really did the right thing bringing him here.’

Marco was a chef who understood the sea.

That didn’t simply mean he was good at grilling fish and skilled with a knife.

He could tell with his fingertips when a fish was firm, when its flesh began to soften, and when its smell was about to rise.

Whenever a seafood crate arrived from Rosenhart, Marco opened the lid before anyone else.

He smelled it first, pressed the flesh to check its springiness, and inspected the eyes and gills before letting it into the kitchen.

Since he joined us, the sashimi course had become much more consistent as well.

If I set the flow of the overall course and how it was presented, Marco found the limits of what the fish could endure...