Summary
Etsuya Eizan serves as a student at Tootsuki Culinary Academy and holds the position of the ninth Seat on the Elite 10 Council. Recognized as a prodigious food consultant who achieved professional status in his teens, Eizan boasts an extensive track record of success. He often claims that the food industry’s standards are guaranteed by his accurate consultations, earning him respect from academy staff, students, and numerous small culinary businesses that he has helped flourish. Having personally handled nearly 500 such cases, he is known for his sharp mind and cautious demeanor. The dynamic between Eizan and Souma Yukihira shifts when Eizan learns from his client, Nakamozu Kinu, owner of the Mozuya Karaage, that Souma defeated her shop. Viewing this as a threat to his client’s reputation, Eizan attempts to persuade Souma to join him. When Souma declines, Eizan seeks to humble the so-called Yukihira Genius through his consulting methods, establishing himself as another antagonistic arch-rival within the academy. As a professional consultant, Eizan is highly calculating and vigilant regarding all situations. He is an astute figure in both internal and external academy affairs, constantly anticipating possibilities to ensure outcomes align with his flawless plans. His wealth stems from his counseling services and deep ties with affluent franchise shops, where he often acts as a benefactor to his clients. Despite his wise-cracking exterior and cautious nature, Eizan is a grudging egomaniac with immense pride. He is willing to make anyone, particularly Souma, suffer for their insolence, especially since Souma was responsible for the loss of a major client whose business he had elevated to nationwide fame. Eizan views successful culinary ventures through the lens of privilege and fame, a perspective shaped by his background as a young delinquent. During his teens, he was a notorious and ruthless gang leader who demanded submission from those who lost to him and mercilessly crushed any opposition. His services are prohibitively expensive, with consultation fees often costing a fortune for restaurant owners.
