Amamiya, Nakauchi, and Kobayashi were once high school classmates. The former was class president and an honors student, Nakauchi was quiet and reserved with a penchant for cooking, and Kobayashi was a womanizing charmer. Ten years after their graduation, fate reunites them. Nakauchi has gone on to become a budding chef, but he had to quit his job after losing his sense of taste. He runs into Amamiya, works as a bartender in a quiet establishment called the Three Star Bar in Tokyo’s Nishi Ogikubo District. Kobayashi who became an overnight sensation as a writer with his debut novel, but has been in a slump ever since, was bequeathed the bar from his grandfather, the previous owner, with the agreement that he would keep the place running until he and Amamiya finished all of the canned food that was left stocked in the pantry. Kobayashi and Amamiya convince Nakauchi to join them as their canned food “chef.” The trio is a great success: Amamiya is always ready to lift the mood with a cocktail, the barfly-like Kobayashi is always on hand with sage words of advice, and Nakauchi cooks up a storm in the kitchen. The place becomes a hit with appreciative customers who come with problems, but usually leave with them solved, thanks to these remarkable men. But what will happen when the canned food begins to run out?
After a year of working at a neighbourhood Italian restaurant, Ban Shogo, an enthusiastic, cocky young college student from Fukuoka, comes to Tokyo to perfect his cooking skills as a chef in Italian cuisine. He discovers he has much to learn and has to continually prove himself to the very competitive, quick and efficient staff at the upscale Italian restaurant.
Hao's only hope is that his grandson Mark enters a prestigious university, but Mark's dream is to follow his grandfather's footsteps and become a chef and take over the family restaurant. Due to Hao's difficult personality, the restaurant is on the verge of bankruptcy and he finally collapses. In order to save the restaurant, Mark enters a cooking contest without his grandfather's knowledge and consent in Shanghai. He competes against talented chefs from Japan, Korea and Australia, and freely shows off ravishing cooking skills that he has accumulated from his grandfather over the years. As Mark wins round after round and gains attention, Julia, the contest producer notices something peculiar about him, then slowly realizes that Mark and her husband David resemble each other.
Kiki Inoue works part-time at a convenience store, spending the better part of her day lazing about or reviewing sweets on her social media account. One day at work, she is introduced to the chain’s CEO, Takumi Asaba, who, as it turns out, is familiar with Inoue’s online reviews. Asaba asks Inoue to develop new desserts to sell chain-wide.
As CEO, Asaba is tasked with turning around the chain’s fortunes, as it is now ranked the lowest among its competitors. Close collaboration leads Inoue and Asaba to become sweet on each other.
As CEO, Asaba is tasked with turning around the chain’s fortunes, as it is now ranked the lowest among its competitors. Close collaboration leads Inoue and Asaba to become sweet on each other.
