Count…

>>4

Aren’t you the owner?

>>5

The store side has its fluctuations, so if it’s bad, I’ve gotten used to it being like this.

I think the way you brought it up is just too bad, especially since I’ve been so serious about this.

>>8

You say that, but it seems like your skills aren’t bad…

If I don’t understand why they mixed in milk to dilute it from here…

He’s like a guy who only provokes with one panel, like Yamaoka Shirō.

>>14

A corrupt cheese dealer who is thoroughly knowledgeable about the tactics of corrupt cheese dealers.

Even if you say it’s well-made, the staff can tell with just one bite, so what is the chef doing…?

They are probably a local from Italy, but they are too much like an Edoite.

Is it an expression of the northern dialect or something?

It’s impressive to inflate the quantity and keep the cost low while not significantly compromising the taste.

However, charging a high price for that is fraud.

What I need to reflect on is trying to respond as a malicious complainer.

Isn’t this person actually a big shot instead of a waiter?

>>27

If you’re being called “owner, owner!” and responding to it, then isn’t that making you an owner?

>>27

The owner is out, so it must be the owner!

Maybe the person who appears first is not the waiter.

There’s also the awareness that a generational change has occurred.

It is certainly malicious for someone who tastes every day not to notice.

Perhaps there’s also the assumption that it’s unavoidable for the taste to decline somewhat because the producer has changed.

>>33

They probably intentionally took advantage of that assumption…

>>51

It’s troublesome, so once it gets found out, the count will make it clear to you, nameless thread.

What’s the name of the manga?

>>35

I didn’t notice it at first, but there was a title at the top, my apologies.

This ramen contains dried sardines instead of dried sweetfish.

However, it’s ridiculous to say that they sell sweetfish dried sardines and then use cheap dried sardines.

The skill of deception is certain, so the quality is poor.

I wonder if the fact that they could see through this easily was just a test, even though they had a sharp tongue.

If the whole store is in on the scam, they should be kicking me out at this point with this attitude.

Isn’t it malicious to exploit the trust of producers and intentionally acclimate consumers to the flavor in order to deceive them?

I wonder how they will transition to talking about clothes from here.

>>67

Are you a genuine food connoisseur…?

The man, who has a keen palate but with a somewhat unconventional way of pointing things out, is being warned about customers in chukka boots with a circular notice being distributed.

If you could improve your attitude a little, you would be a valuable person in the industry, so I think it was something like discussing the boots and whatnot.

I can’t remember anything about that part at all.

>>67

As always, it’s forced!

If you Google “Bufala,” it’s around 3000 yen.

Of course I would file a complaint.

The second generation of the impersonation genius is just too amazing…

Just because someone is skilled doesn’t mean they won’t do bad things.

Meat Hope and so on.

Because there was trust in the previous generation, I ended up trusting them even after the succession.

“But there, they took advantage of it with malice and scammed me.”

As a super pro, I am truly grateful for the fact that you come repeatedly to point things out.

I just want to ask for forgiveness for ruining the face of a customer who is loudly enjoying their meal in the restaurant…

>>58

So the count, who was humiliated, got angry.

Is buffalo milk really that different?

>>59

It tastes quite different when you drink it as is.

Quite sweet.

This old man keeps saying “but” a lot.

Can’t you eat it in Japan?

This is the kind of manga that follows you so closely that it’s noisy, so it’s better to read it before making any complaints.

The bearded guy is too embarrassed…

I’ve heard that olive oil often contains a lot of additives.

I wonder if the number of buffalo suddenly decreased?

Isn’t it too extravagant to be below 50% authenticity?

Little by little, I’m going to change it.

It’s too complicated…!

>>76

But it’s a common case of food fraud in reality…

After investigating, it turns out it’s not really a gourmet manga…

I’m just curious about what happened to the person who did this.

A person with skills is valuable, so they likely wouldn’t have been killed the first time.

>>78

It’s certainly malicious, but is it really at the level of potentially causing death!?

>>87

This count is like the head of the mafia!

>>87

Because it’s Naples in Italy…

I feel like I’ve heard the title before, but is it interesting?

>>79

It’s interesting.

It’s good to read because you can read it for free on manga apps.

>>82

Whether good or bad, the flow is similar every time, so it can be read consistently in the Japan edition as well.

>>79

The development of the story basically feels like the dishes in Oishinbo have turned into clothing.

If it seems fitting in the thread image, then I’d recommend it.

>>79

Until halfway…

You don’t have to read the Japan section.

>>93

The Japan edition is interesting at first, but once the high school girls start appearing, it completely turns into something aimed at elderly people…

I’ll read it during the next break, thank you.

Is this the king’s restaurant?

In the past, we used to talk about suits for young people, but after moving to different publications about twice, the tone has changed significantly.

It has become a work for the elderly, focusing mainly on the story of an old man who has stepped back and bloomed a second time.

Is it the thing of moving the bus stop little by little…?

The advantage of “The King’s Tailor” is that it can be understood perfectly well even if you start reading from the latest edition, as the stories are basically self-contained.

Sometimes I suddenly start doing parodies of JoJo or Yamajun.

You don’t need to read the Japan chapter.

>>97

To that extent!?

I recommend the story about watches and the one about my brother in England; the one about visiting France is good too.

It’s nice that those who oppose the wristwatch section don’t interfere during work.

Is it really that bad, the Japan edition…?

>>106

Ah… I kind of understand.

The protagonist’s antiquated speech is a bit harsh in the Japanese setting.

>>100

It’s not too bad, but since I feel older in many ways, I think it might not be suitable for those who don’t fit that.

>>100

I’ve almost completely cut off all the previous main characters and have completely changed the direction of the story to be more suited for retirees.

Since the storyline is originally old, the convenient developments are too noticeable and painful when done in the Japan version.

>>100

The Japanese edition is often used as a debate venue in a single page of a manga.

I’m sure you’ve seen it without even realizing it.

The shop owner took a bite after being told, and it seems he had a refined palate that allowed him to understand the accuracy of the words.

People who eat it every day get used to it, while those who come rarely may think, “There are days like this,” but it’s such a trap that no one notices.

You say “up to a certain point,” but isn’t it quite long even just up to the Japan part?

It’s interesting to talk about clothing abroad.

Even if something similar is brought to me in familiar Japan.

I wonder if that’s the case!? It ends up being something like that.

There’s no position for the bearded old man…

I wonder if it can be solved with clothes!

I think you can tell the difference when you compare Jersey milk to regular milk.

The taste of milk really changes a lot depending on the type and breed.

Sometimes, the complainant is knowledgeable in this context.

He has skill but lacks perspective; that’s very much a true Edoite flavor.

>>114

This person has always been like that with manga…

It was once published in Shonen Jump, but for some reason, it was too dark for a young audience and was quickly canceled.

The artwork towards the end also feels somewhat flat, doesn’t it?

I didn’t like that either.

Thanks to the generally cool suit, I was reevaluated! It’s that kind of pattern…

I don’t remember if it was clearly terrible, but I also haven’t read it since halfway through the Japan arc…

Since a sort of apprentice role has finally been created related to Mumu Beauty, the scope of the conversation has slightly expanded, but it’s a bit regrettable.

I have only seen a little bit of the beginning of the original work.

There’s often a story in response threads about how someone got turned away for showing up in casual clothes at a meeting with a wagashi (Japanese sweets) artisan or something like that.

My first visit to Japan was quite interesting because I could hear valuable stories from technicians involved in Japanese fashion.

I know that it’s a comic about a food-loving chubby person.

There was a story about a famous udon shop that his son took over, the reputation went downhill, and then the father came back.

This isn’t just about this, but dealing with fashion or clothing in manga seems really bothersome.

It can’t express colors, and depending on the degree of distortion, it probably won’t be able to convey the parts that I want to express at all.

>>125

Above all, this is a stamp of approval that says the rights are complicated and it can’t be adapted into an anime.

Meat Hope injected water into the meat to bulk it up, but the technique was so clever that it looked like normal meat at first glance, yet it lost almost 20% of its weight when cooked.

The techniques of the bad law were amazing, like mixing in old meat or scraps and coloring them to make them taste good.

>>127

It’s incredible that they’re even stingy with the water they use…

If I hadn’t noticed, the amount of milk might have increased even more.

Processed foods can be processed as much as you want.

Wicked cost-cutting

In fact, the King’s Tailor series is only interesting because of the story.

Whether it can express the goodness of the suit as an illustration is not true at all.

In Japan, do producers get arrested or something?

In this kind of story, Rival Papa is stricter than the Count.

>>134

Mr. Rival is quite seriously a really annoying person…

>>134

Because I’m someone who has struggled… Those who take things lightly despite being born into stability are enemies.

Well, it’s more helpful for readers if they focus on the service scenes rather than the appearance of the suits…

If you had properly advertised it as an alternative product, it might have received high praise.

>>136

If it turns out that Buffala is eating information, then it becomes meaningless to know it’s a fake.

I can understand that knowing the real thing allows you to recognize the fake.

Why do you know so much about fake methods?

>>137

It learns patterns well too.

>>137

You may have been involved in manufacturing something similar to provide a cheese that offers a taste close to buffalo at a low price.

There seems to be an element of anger about the lies, even though the flavor itself is acknowledged.

>>147

As long as you don’t claim it to be pure buffalo, it’s not really a bad thing…

>>149

If it’s sold at a reasonable price, it’s actually a pretty good product.

If a professional gets serious, even those who are knowledgeable can get fooled.

>>138

“I think it’s just an assumption due to the change of generations.”

Trust built over a long business relationship

It seems like I’ve gradually changed the ratio…

If a pro does a half-hearted job while holding up the emblem of a professional, it’s really unacceptable, right? I think this is a topic that gets discussed quite a bit.

The Japanese edition also has interesting parts, like the trial and error of cool biz and how to wear suits in Japan…!

>>146

That’s all from the first time…

I like talking about lanterns for the second time too.

Is it a lesson that customers shouldn’t think their knowledge is shallower than theirs?

>>148

I think that’s probably not the case because it seems like there’s an intention to deceive the shop and regular customers.

It’s because of my knowledge and the frequency and reasons for coming to the store, like this serious customer, that I realized it.

When there is a change in generations, there is often a story about how, despite the actual skill not differing, newcomers are labeled as having a decline in quality due to preconceived notions from regulars.

It’s a cliché in cooking manga.

Because they’re serious about Caprese, they come from the northern suburbs all the way to the southern suburbs.

Cheese made seriously with regular milk would probably taste good too.

>>153

But that wouldn’t make customers want to visit frequently, would it?

If it’s actually half, that might be okay, but if it’s around 20%, it probably won’t be noticed.

If you sell it for a price appropriate to the materials, it becomes a business burden that’s just a hassle, so whether to do it or not…

Is it like the old McDonald’s that gradually diminished the taste without the customers noticing?

It’s soba (40% buckwheat flour).

Milk is delicious, but it’s different from buffalo milk. I want to try something that has more than half cow’s milk to see if it can be masked.

Well, if it can keep costs down to a level that doesn’t bother the majority of customers, that’s good, isn’t it?

>>161

If it weren’t for the sign saying “pure buffalo cheese,” I probably wouldn’t have received any complaints.

>>161

Seven Eleven…

Now that there are social media, information spreads quickly.

>>161

If you say it’s a comparable product that can be eaten cheaply, that’s one thing, but if you sell it without saying anything, that’s fraud.

>>161

Food fraud becomes a problem because it’s not good.

Did the protagonist-like character realize it from the very beginning?

Is not saying it considered kindness, I wonder?

>>162

I only noticed that the taste has changed.

This person is not the main character but a recurring supporting character who appears occasionally.

I think there was a story in “Hōchōnin Ajihira” about mixing ingredients to make it cheaper.

It might be a different manga.

Is this the manga that says businessmen should wear expensive watches?

>>166

This manga is one that tells you to dress according to the occasion.

>>166

Was that the president?

>>183

Aren’t you a concierge?

>>187

Sorry, it got mixed up with the business magazine.

If you want to do business with low-cost products, make sure to change the sign properly.

The second generation’s morals are trash…!

>>173

However, under the guidance of his father.

>>180

Yeah…

Only the producers are happy because costs are being kept down.

The store was deceived and ended up with something different, yet the profits remain unchanged, and all that’s gained is the risk of a damaged reputation.

>>174

I mean, since they’re intentionally disguising the materials, isn’t that fraud?

There are parts that you can only understand by eating it fresh from the source, so I definitely want to try authentic mozzarella.

The protagonist is being unreasonable pressured to complete months of clothing sewing for debt in just one week.

Every time I see this image, I’m oddly struck by the fact that the last line has “but” twice.

Even the restaurants providing food are being deceived, which is outrageous.

It’s sad to use the solid skills inherited from the previous generation for deceit.

If you’re a pro, push through even with a mixture, without any impurities.

>>181

For someone who is knowledgeable, insisting on a lie even after being pointed out is simply foolish.

>>181

It seems like a sense of ethics that it’s okay as long as you don’t get caught committing legal violations.

The resolution to the wagyu beef fraud also came from complaints by wealthy customers saying, “It tastes different from usual!”

Well, it’s great that we didn’t embarrass the count.

This person is taking care of the guillotine.

>>185

Whether or not to actually use the guillotine aside, it’s not a problem to move things around and capture one person if necessary.

>>185

I was embarrassed just for myself, so I forgave it, but if it had turned out that this was served to the guests, I really think I would have been guillotined…

A successor who is skilled but puts all their effort into wrongdoing.

If a professional deceives an amateur and it’s discovered, it will shake the trust of the entire industry.

By the way, did Oribe and Laura get together?

Terukado Jimon ate mugwort rice cakes and didn’t use proper mugwort! It’s mugwort powder!

I remembered that we did it live… It was definitely mugwort powder, but… well… the way it was handled…

>>194

They were making jokes about it somewhere in Hidaka.

Back then, I was young, so it seemed like I just went for it.

It looks interesting, but there are so many volumes…