"Well, then I think I'm pretty full now."

I don't know if what people said was true, but the dining room was quite quiet, unexpectedly.

Usually, when you come to a place like this, rice is basically a means of conversation and friendship.

It is basic to focus on words in that atmosphere, and William and other staff emptied a bowl of rice into the marinated crab, let alone talk.

Then everyone ordered one more bowl of rice, and the story began as they ate it.

I knew that Korean soy sauce marinated crab was popular with foreigners because I had dealt with a lot of foreigners in oral fairy tales, but I didn't expect it to be this much.

I felt good as always. Perhaps that's why the atmosphere has eased up.

"Let's get down to business."

William twinkled his eyes.

He was still wearing sanitary gloves in one hand, but he was eating marinated crab before and now braised short ribs.

It looked a bit chubby on the outside, but I ate like a food fighter.

Haru and Yumi also focused, thinking that they are a bit like hamsters.

Yumi must have been really nervous.’

Yumi was sitting next to Haru as if it were for granted, and her legs were shaking a little, although it looked no different from usual on the outside.

Being with her, I learned every little habit.

Shaking legs meant Yumi was really nervous.

In fact, if you think about it, it's natural.

Not only in the U.S. and Korea, but there are famous broadcasters around the world who want to shoot their own documentary.

What kind of chef wouldn't be nervous?

'Not me.'

For your information, Haru and Choi Han-seok were not nervous at all.

Whatever the atmosphere here, no matter how great William is.

From their perspective, the kitchen 10 minutes before the guest was much more tense.

The reason was simple, too. If you make a mistake here, you can apologize, but once you're dissatisfied, you never come back. There was nothing difficult.

"Have you read all the e-mails I sent you?"

"If you're talking about the contract and the basic conti, of course I've read it."

"I've read it back and forth several times! I didn't work this hard when I was in school."

"Haha, that's a funny joke."

When Yumi hit passionately, she raised her thumb as if she liked bacon.

This is what I said, but the conti that was actually sent to Haru was literally the basis.

I'm just going to film it in a certain way and edit it in a certain way. About that much?

For Yumi, who is having a hard time, Haru asked me to receive some photographs of chefs from other countries who are editing, and it was completely free-spirited.

In a filming of a chef in Tokyo, he filmed each fish in a very strict atmosphere like a Korean close-up documentary, and when he filmed a British geek chef, he turned the camera around and edited it like a circus performance.

It is the same documentary program, but depending on the chef's tendency, it applies completely different techniques from filming to editing.

That's why today's meeting was important.

Korea

And Haru and Dining Heaven on behalf of Korea.

"What kind of video do you want to make? Chef Haru, please tell me."

Bacon stole the side of his mouth with a wet tissue.

"Our film crew will do their best."

"No matter what the chef asks, it won't be as good as the chef in England, so please feel free to tell me. Ugh, I'm still burning up when I think about his sudden blowout of my bangs.""You got a good video, so that's it!"

Filming team will say a word.

That's why Bacon sent Haru Conti in advance.

As I said my goal is to capture the chef's raw appearance as much as possible, I'm asking him what kind of video he wants to make a day.

Of course Haru and Yumi had already discussed.

I brought up the story that I had prepared without any blockage.

"I personally want my restaurant's theme to be 'warm rice.'”

"Rice? Rice?"

"There is a saying that Koreans are the people of rice. It means a nation that starts with rice and leads to rice. That's how important rice is, and it just so happens that my restaurant makes that kind of rice."

"Exactly a very warm restaurant! That's why it's warm rice.”

Yumi was even more excited when the explanation began in earnest.

The staff still looked a little confused, so Yumi jumped up and began to explain.

It was easy, too.

The vision they're looking at is, in fact, all the staff members have been eating.

"How was the side dishes you had today?"

"It was delicious."

"It's very simple yet……. I felt sincerity at the same time.”

"Then what was the most delicious thing?"

Then everyone shouted, as if they had promised.

"Soy Sauce Marinated Crab, of course!"

"Holly Crab! It was the best.”

That's exactly what Haru and Yumi wanted. The two smiled.

"Then let me ask you this. If only there was soy sauce marinated crab...…. What do you think?”

"It's very salty. It'll be delicious."

"I'm about to get tired of it."

"The same goes for other side dishes. Japchae, braised short ribs, and soup. Most of the Korean dishes are cooked with rice. You have to be with Bob to show his true worth."

Soy Sauce Marinated Crab?

Of course it's delicious - it's a really expensive, expensive dish.

But what if you only eat soy sauce marinated crab without rice? The first or two bites may be delicious, but soon the mouth will be salted and become Shinan salt field.

Is that all you've got? The same is true of other dishes.

Basically salty or spicy. Anyway, it's made for rice and goes best with rice.

Rice thief Soy Sauce Marinated Crab.

This single word explains everything.

To see if everything was understood, this time bacon jumped up and touched both cheeks with a slightly exaggerated body.

"Aha, so! So the topic is rice!"

"We understand. I have a good idea how to film it."

"First of all, focus on food. And I put it in the hands of the cook who makes it...…. put a big frame on rice, which is a luxury supporting role and perhaps the restaurant's real specialty."

"Wow, I can already imagine a good picture. It feels completely different from Japan. It's similar, but it's definitely different."

"Hey, Molly, come on, let's do this. There was one thing we were sad about when we filmed in Japan. Smoke! Don't you think it would be nice to focus more on the smoke in the food? I'm emphasizing warmth as Chef Haru said. The temperature of this restaurant.”

To be honest, Haru and Yumi have little knowledge of filming.

Therefore, it was not clear what the staff were talking about, but I could tell from their expressions that they were genuinely giving good opinions.

Of course, the pinnacle is.

"Oh, my, goodness."Of course it was bacon, the head of Made Fur Films.

"Give me the camera, Ben."

"What are you going to do?”

"Let's start with the camera! And Chef Haru, would you mind stepping out here for a second? Can you lean over here and stand?"

He glittered his eyes and searched his luggage like a pirate who found a treasure chest and brought a big camera.

Then I went out of the restaurant with Haru, and the staff didn't follow me out as if it was a familiar thing, they were just giggling in the restaurant.

"I like the air at night. "In Korea,"

"There's only fine dust."

"It's much better than America. It's a shame that you can't see the stars, but the moon is bright.”

When I went out of the restaurant, darkness fell and the moon was up.

The night air in Seoul was cold, but it was strangely cozy.

"Ah!"

It wasn't long before I knew why.

A day's table heaven was surrounded by residential areas on one side and markets on the other.

And behind it, there was a small collection of detached houses.

White smoke was coming out of there little by little.

Cold night air, bright moon, smoke from chimneys and warm restaurants. There was a day right in the middle of it all.

Haru stood obliquely next to the entrance to the table heaven as Bacon said.

He angled the camera with a look of ecstasy, and pressed the shutter.

"Sei, cheese!"

"Cheese!"

I didn't make a V with my fingers.

He just smiled as small as he did when dealing with customers, but it looked better on him.

"Fantastic!"

Bacon's mouth, looking at the picture taken, had a bigger smile than the moon.

He approached Haru without a moment's delay.

"I'm going to use this photo as the cover of the chef's documentary. What do you think?"

"Wow……"

Yumi, who peeked out her head between the two, exclaimed. Every single day he nodded.

"That's fantastic."

That's how the cover was set.

Filming began the very next day.

* * *

[Information]

[Dining Heaven will collaborate with 'Made Fur Films' in the U.S. during this month to film a documentary. If you don't want to film, please tell me separately.….]

A notice written by Yumi in pretty handwriting was posted at the entrance to the table's heaven.

To be honest, I was very sorry that customers who felt shy about this wouldn't turn around, but why? Rather, the number of hall customers has doubled.

Even customers who used to order delivery often came to the restaurant on the news of filming.

This is because rumors spread faster than expected that the neighborhood was narrower than expected.

Of course, the staff didn't guard the restaurant all day long, but when they went grocery shopping or preparing ingredients at dawn.

And when I was cooking, I was close to the camera.

Yumi initially struggled a little to see if the camera was awkward, but it was only a day or two.

"Does the chef go grocery shopping every early morning like this?”

"Most of the time I don't decide what to make on that day. Of course, sometimes customers can make requests for them, but I usually go to the morning market to see if there's anything good, and I cook with them."

"Wow, that's great! Then where are we going today?”

"There's always a set route. Although they are all shops with stories and memories...…. The biggest one is separate."Haru naturally answered and took a step.

The beginning of the early morning market.

"Mr. Haru, are you here? But on the side...…?”

Yong-soo, who was greeting happily after discovering Haru, suddenly opened his mouth to foreigners who appeared with cameras.

Haru introduced him and said.

"This is the Korean Badible Master."