Anthology of doujinshi from different artists. **Vol 1** (1994) Doujin artists: FUJI Shinichi, NARUSHIMA Yuri, NANKIN Gureko, KAME, SHINONOME Alf, MIZUHO Yuine, Mr. Kuroneko, SHIMOTSUKI Shun, TOONO Maki, HAZAKI Yasumi, EGAMI Shou, NAKAGAWA Ao, SUGIURA Mamiko, AZUMI Tooru, IN-FECT!, MIZUSHIMA Yui, SEJIMA Tomoki, TOKUGAWA Ranko, MAYA Kaoruko, NANAHOSHI Akimi, GIN Kemeko, TOKUDA Midori, ARINA Toshimi **Vol 2** (1994) Doujin artists: FUJI Shinichi, AZUMI Tooru, TOKUGAWA Ranko, TOKUDA Midori, NOBI Nobita, NANKIN Gureko, SHIMOTSUKI Shun, Megane K-suke, NARUSHIMA Yuri, YAMAMOTO Emiko, SUGIURA Mamiko, NITTA Yuuji, Mr. Kuroneko, MIZUSHIMA Yui, SEJIMA Tomoki, JUUJOU Kazumi, KURAMA Tenko, RYUUSEI Mitsuko, MAYA Kaoruko - Scanlated stories: • [color=blue]Fox Trip[/color] by MIZUSHIMA Yui (reprinted) **Vol 3** (1995) Doujin artists: FUJI Shinichi, ARINA Toshimi, KIDO Wataru, SHINONOME Alf, JUUJOU Kazumi, SATOMI Miyoko, NARUSHIMA Yuri, MAYA Kaoruko, YAMAKAMI Riyu, Mr. Kuroneko, PEPPER Vivio, IN-FECT!, TOBA Iori, MATSUO Yuriko, NANKIN Gureko, TACHIBANA Rei, TOUYA Masami, SAGAWA Kano, NOBI Nobita, TSUTA Hiroko, KITAYAMA Mari **Vol 4** (1996) - Doujin artists: FUJI Shinichi, NOBI Nobita, SHINONOME Alf, TAKAHASHI Mako, KITAYAMA Sakana, HOKUSHINA Miyabi, Megane K-suke, SATOMI Miyoko, NARUSHIMA Yuri, TOONO Maki, Mr. Kuroneko, SEONO Shou - Scanlated stories: • [color=blue]Snowy Night[/color] by KITAYAMA Sakana (Pairing: Kurama x Hiei) Note: [color=blue]blue[/color] = scanlated

Ryoji Fubuki, who was working as a servant at a restaurant, prepares the dish for Waniguchi, a food critic, when he orders ``Ise lobster sauce tanbet'' that even the head chef doesn't know about. His older brother was Takashi Fubuki, a genius cook who became executive chef at Mer de Paris at the tender age of 22. When Takashi died in an accident, Ryoji took over the Uminekotei that he left behind. The staff includes Hazumi, who is now a widow, Masuda, a second employee, Toritsuka, an apprentice, and Enami, a waiter/manager. Ryoji, who inherited Takashi's policy of using local seasonal ingredients instead of expensive ingredients to provide Japanese French cuisine that can only be eaten in Japan, at a low price, has feelings for Takashi's sister-in-law Hasumi. He worked hard to create dishes that soothed the soul.