If you don't gag on the endless cook shows that clog up the evening's TV of late then A Tale of Samurai Cooking will certainly whet the appetite - this occasionally-charming love story is made less for those who like their samurai films and more for those who record MasterChef.
In Edo-era Japan the army of cooks that man the kitchens are almost as essential as the lord's soldiers and are lovingly dubbed 'kitchen samurai'. Despite wishing to the one of the sword-slashing kind, Yasunobu (Kengo) is such a samurai; like his father before him he serves the powerful Kago Domain who are the kind of overlords to demand perfection from their kitchens. Only Yasunobu can't cook and his paltry efforts bring dishonour to his father, his family and his lord.
Enter Haru (Aya Ueto), the brilliant cook from the nearby town. She's four years Yasunobu's senior and reluctant to marry the petulant would-be swordsman but persuaded by his kind and desperate father she finally relents, encouraging her new husband to give up his dreams of being a 'real' samurai, explore his latent kitchen skills and realise is real purpose in this life.
With its light-hearted tone and welcoming atmosphere, A Tale of Samurai Cooking is a pleasant watch. It's pretty too - the boxes of beautifully arranged food that burst with colour are framed with loving care by Yuzo Asahara's camera, the placing of which is meticulous as the contents of boxes themselves. It's all very ordered and professional and everything is delivered on time, like a well-drilled kitchen. Prepare to feel more than slightly peckish post viewing.
But it's all rather soapy and exposition heavy. The dialogue can be clunky, regaling large chunks of story that are unfolding off screen (we don't get to see a samurai massacre but get to see the aftermath - thanks). It seems more effort and thought went into the presentation of the food that the narrative and that is hard to stomach.
A must for those interested in what bonito shavings are; if a dish might be crane, venison or tofu; the correct angle to slice a fish; how certain spices compliment the texture of the zzzzzzzzzzzzzzzzzzzzzz.
