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Mister Ajikko
Volume 4 Chapter 27
: What to do about the sauce
Volume 3 Chapter 26 : Don't let the meat juices escape
Volume 4 Chapter 27 : What to do about the sauce
Volume 4 Chapter 28 : The Match is Decided!?
Volume 4 Chapter 29 : 3 Types of Patties
Volume 4 Chapter 30 : A Fluffy Base
Volume 4 Chapter 31 : A Topping with Volume!?
Volume 4 Chapter 32 : The Deciding Factor is Mentaiko!
Volume 4 Chapter 33 : Even the Judges are Enemies!?
Volume 4 Chapter 34 : Tonkatsu without deep frying?!
Volume 4 Chapter 35 : A Warm Bento
Volume 5 Chapter 36 : Fruits in Omelette
Volume 5 Chapter 37 : The Rice in Bento
Volume 5 Chapter 38 : Where are the Customers?!
Volume 5 Chapter 39 : Extra-Large Kakiage
Volume 5 Chapter 40 : Tare Sauce from Within
Volume 5 Chapter 41 : Cover for Ten-Don
Volume 5 Chapter 41 : The Tendon's Lid
Volume 5 Chapter 42 : Chef Grand Prix
Volume 5 Chapter 43 : Squid Curry
Volume 5 Chapter 44 : My Rival's Curry is...!?
Volume 6 Chapter 45 : Who Will Be Eliminated?
Volume 6 Chapter 46 : Powder for Seasoning
Volume 6 Chapter 47 : Goldfish’s Chilled Chinese Noodles
Volume 6 Chapter 48 : Thin Tare Sauce
Chapter 1 : Super-Special Hyper-Ultra-Thick Pork Rice
Chapter 2 : Spaghetti Is Al Dente
Chapter 3 : Meat Sauce and Vegetables
Chapter 4 : Secret of the Big Eggplant
Chapter 5 : The Decisive Battle with Marui
Chapter 6 : Result of the Spaghetti Battle
Chapter 7 : Nakada and Kouraiken
Chapter 8 : Secret of the Seaweed
Chapter 9 : How Are the Noodles Prepared!?
Chapter 10 : Noodles that Match the Soup
Chapter 11 : The Taste of Burnt Green Onions
Chapter 12 : Curry and Chicken
Chapter 13 : The Spiciness is the Key!
Chapter 14 : The Soft Secret
Chapter 15 : The Trump Is Pineapple
Chapter 16 : Spiciness and Water
Chapter 17 : The Softness of the Black Soy
Chapter 18 : Juicy Steak
Chapter 19 : A Plate that Won't Get Cool
Chapter 20 : Cool Sauce
Chapter 21 : A Challenge of Cooking Styles
Chapter 22 : I Hate Little Fishies!
Chapter 23 : Kamakura Gratin
Chapter 24 : Delicious Sardines
Chapter 25 : Spit-roasted Hamburger
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Volume 3 Chapter 26 : Don't let the meat juices escape
Volume 4 Chapter 27 : What to do about the sauce
Volume 4 Chapter 28 : The Match is Decided!?
Volume 4 Chapter 29 : 3 Types of Patties
Volume 4 Chapter 30 : A Fluffy Base
Volume 4 Chapter 31 : A Topping with Volume!?
Volume 4 Chapter 32 : The Deciding Factor is Mentaiko!
Volume 4 Chapter 33 : Even the Judges are Enemies!?
Volume 4 Chapter 34 : Tonkatsu without deep frying?!
Volume 4 Chapter 35 : A Warm Bento
Volume 5 Chapter 36 : Fruits in Omelette
Volume 5 Chapter 37 : The Rice in Bento
Volume 5 Chapter 38 : Where are the Customers?!
Volume 5 Chapter 39 : Extra-Large Kakiage
Volume 5 Chapter 40 : Tare Sauce from Within
Volume 5 Chapter 41 : Cover for Ten-Don
Volume 5 Chapter 41 : The Tendon's Lid
Volume 5 Chapter 42 : Chef Grand Prix
Volume 5 Chapter 43 : Squid Curry
Volume 5 Chapter 44 : My Rival's Curry is...!?
Volume 6 Chapter 45 : Who Will Be Eliminated?
Volume 6 Chapter 46 : Powder for Seasoning
Volume 6 Chapter 47 : Goldfish’s Chilled Chinese Noodles
Volume 6 Chapter 48 : Thin Tare Sauce
Chapter 1 : Super-Special Hyper-Ultra-Thick Pork Rice
Chapter 2 : Spaghetti Is Al Dente
Chapter 3 : Meat Sauce and Vegetables
Chapter 4 : Secret of the Big Eggplant
Chapter 5 : The Decisive Battle with Marui
Chapter 6 : Result of the Spaghetti Battle
Chapter 7 : Nakada and Kouraiken
Chapter 8 : Secret of the Seaweed
Chapter 9 : How Are the Noodles Prepared!?
Chapter 10 : Noodles that Match the Soup
Chapter 11 : The Taste of Burnt Green Onions
Chapter 12 : Curry and Chicken
Chapter 13 : The Spiciness is the Key!
Chapter 14 : The Soft Secret
Chapter 15 : The Trump Is Pineapple
Chapter 16 : Spiciness and Water
Chapter 17 : The Softness of the Black Soy
Chapter 18 : Juicy Steak
Chapter 19 : A Plate that Won't Get Cool
Chapter 20 : Cool Sauce
Chapter 21 : A Challenge of Cooking Styles
Chapter 22 : I Hate Little Fishies!
Chapter 23 : Kamakura Gratin
Chapter 24 : Delicious Sardines
Chapter 25 : Spit-roasted Hamburger
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