Rindou Kobayashi, a 90th Generation student and former Second Seat of Tōtsuki Culinary Academy’s Elite Ten Council, sports long scarlet hair cascading to her shoulder blades, with bangs veiling her left eye. Her feline traits—yellow eyes with vertical slit pupils, pronounced cat-like teeth—hint at her mischievous demeanor. She dons a modified uniform layered with a beige sweater beneath her jacket, sleeves pulled over her palms, and ties her hair into a ponytail while cooking. Whimsical and unbound by convention, Rindou prioritizes amusement above duties, evading paperwork and obligations with playful ease. She allied with Azami Nakiri’s regime solely to satiate her curiosity, observing clashes between rebels and loyalists with detached intrigue. Her carefree spirit shines in moments like taunting Terunori Kuga post-defeat by Sōma Yukihira or abandoning her festival booth to roam stalls, savoring dishes. Renowned as the “Rare Ingredients Master,” she crafts global cuisines using unconventional components sourced from worldwide expeditions—live alligators, insects, and obscure flora. Her knife work dazzles peers like Eishi Tsukasa, effortlessly transforming challenging ingredients into precise cuts. Hands-on exploration fuels her ecological expertise, enabling inventive applications in Chinese, Peruvian, and other international dishes. Post-graduation, she journeys abroad with Eishi Tsukasa, continuing her quest for undiscovered ingredients. Her surname, Kobayashi (“small forest”), and given name, Rindou (“gentian flower”), mirror her connection to nature’s oddities. Though seemingly driven by whimsy, her relentless pursuit of culinary innovation underscores a profound dedication to research, experimentation, and mastery of the extraordinary.