Nine Course Meal

Also called A Symphony of Fall Ingredients

Chef: Eishi Tsukasa
In the manga: Chapter 132
In the anime: Episode 42
Cuisine and type: French

The Nine Course Meal is a dish invented by Eishi Tsukasa for the Moon Banquet Festival. It consists of nine separate courses which together form a dinner course.

During the Moon Banquet Festival, Eishi set up booth in the Uptown Area, though he only prepared three tables at a time. He made a Nine Course Meal, with each dish creating a distinctive blend of flavors and fitting in with the rest of the dishes. Eishi states that this natural ability to bring out those strengths is because he does not place "himself" in those dishes. By concentrating on bringing out the goodness of the food and voiding his presence from the dish, Eishi creates a paradoxical state of expressing himself in his dishes without actually doing so.

Real-world dishes

Real facts

An Amuse-bouche (/əˌmjuːzˈbuːʃ/; French: [aˌmyzˈbuʃ]) or Amuse-gueule (UK: /əˌmjuːzˈɡɜːrl/, US: /-ˈɡʌl/; French: [aˌmyzˈɡœl]) is a single, bite-sized hors d’œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons but are served gratis and according to the chef's selection alone. These, often accompanied by a complementing wine, are served both to prepare the guest for the meal and to offer a glimpse into the chef's approach to the art of cuisine. And is French for Mouth Amuser.
Dessert (/dɪˈzɜːrt/) is a confectionery course that concludes a main meal. The course usually consists of sweet foods, and possibly a beverage such as dessert wine or liqueur, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term "dessert" can apply to many confections, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
An hors d'oeuvre (/ɔːr ˈdɜːrv, -ˈdɜːrvrə/; French: hors d'œuvre, [also hors d'oevre] [ɔʁ dœvʁ]), appetizer or starter is a small dish served before a meal. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating. Formerly, hors d'oeuvres were also served between courses.
The main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course.
Bouillabaisse (French pronunciation: [bu.ja.bɛːs]; Occitan: bolhabaissa [ˌbuʎaˈβajsɔ / ˌbujaˈbajsɔ]) is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

Wiki recipe, completed by Totsuki AI

Nine Course Meal (Home Tasting-Menu Edition)

A condensed, cookable version of Tsukasa's Moon Festival menu — sakura-shrimp tuile, lime granité, scallop and uni appetiser, red snapper, steak with mushroom demi-glace, and petits fours with coffee

Difficulty
Total time: 6 h
Hands-on: 3 h 30 min
Cost: ¥¥¥¥
Servings: 4

Equipmentoven, silicone mat, freezer tray, ring moulds, frying pans, saucepans, thermometer

Tasterich, herby, umami, tangy

Ingredients

+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.

Amuse-bouche — sakura shrimp tuiles

15 g sakura shrimp, dried (amount estimated)
30 g flour (added by Totsuki AI)
30 g butter, melted (added by Totsuki AI)
1 egg white (added by Totsuki AI)

Lime granité

2 limes, juice and zest, plus slices (amount estimated)
60 g sugar (added by Totsuki AI)
250 ml water (added by Totsuki AI)
mint leaves, to taste (amount estimated)

Scallop and sea urchin appetiser

4 scallops, sashimi-grade (amount estimated)
40 g sea urchin (amount estimated)
1 tbsp olive oil (added by Totsuki AI)
1 tbsp yuzu juice (added by Totsuki AI)
edible flowers, to taste (amount estimated)

Red snapper fish course

4 red snapper fillets, skin on (amount estimated)
1 mango, golden-fleshed, diced (amount estimated)
100 ml white wine (added by Totsuki AI)
40 g butter (added by Totsuki AI)

Main course — cubed steak with mushroom demi-glace

400 g beef fillet, cubed (amount estimated)
8 baby romanesco florets (amount estimated)
150 g mushrooms, finely chopped (amount estimated)
150 ml demi-glace (amount estimated)

Café et petits fours

coffee, to taste, freshly brewed (amount estimated)
8 small chocolates or macarons (amount estimated)

Method

+ step written by Totsuki AI.

Lime granité (make ahead)
1
Dissolve the sugar in the water with the lime zest, add the juice, pour into a tray and freeze for 3 hours, scraping with a fork every 30 minutes.+
Sakura shrimp tuiles
2
Whisk the flour, melted butter and egg white, spread very thinly on a silicone mat, scatter with shrimp and bake at 170 °C for 6–8 minutes until golden.+
Scallop and sea urchin appetiser
3
Slice the scallops, arrange in ring moulds with sea urchin on top, dress with olive oil and yuzu and decorate with flowers. Keep cold.+
Red snapper
4
Sear the snapper skin-side down until crisp, flip for 1 minute. Reduce the wine, whisk in the butter and add the mango.+
Main course
5
Cook the mushrooms until dry, add the demi-glace and simmer. Sear the beef cubes to medium-rare and blanch the romanesco. Plate the steak over the sauce with romanesco.+
Serve
6
Serve in order: tuile, appetiser, snapper, granité (as the palate cleanser), main course, then coffee and petits fours.+

Tips

The original menu also includes a bouillabaisse course — add a small cup between the fish and main courses if you want the full nine.