Dining with the Chef - Season 15 / Year 2025
Season 15 / Year 2025
Episodes
Authentic Japanese Cooking: Yuan-yaki Salmon with Kinoko Miso
Join Chef Saito as he prepares tender Yuan-yaki salmon, bursting with fresh, seasonal flavors. Paired with a comforting ochazuke, it's autumn and winter on a kaiseki plate!
Authentic Japanese Cooking: Jibuni-style Simmered Duck and Awafu
Chef Saito cooks a traditional simmered dish in a kaiseki style: Jibuni, simmered duck and awafu. It's a great way to warm up during the cold winter months.
Authentic Japanese Cooking: Kaburamushi with Kinmedai
In a kaiseki cooking class, Chef Saito introduces a steamed dish featuring kinmedai fish, and turnips—which are in season during winter. It's a dish that will warm you up in the cold winter months.
Authentic Japanese Cooking: Sakura Octopus Rice
Chef Saito's Kaiseki-style rice dish takes on a delicate pink hue from the octopus, resembling cherry blossoms. Its elegant appearance evokes the arrival of spring.
Rika's TOKYO CUISINE: Rika's Favorite Okonomiyaki
Rika's Signature Okonomiyaki – A perfect combination of crispy and fluffy textures. Made with flour and grated potato for an irresistible chewiness, and a rich, savory flavor.
Rika's TOKYO CUISINE: Rika's Marinated Seafood Donburi
Kaisendon is a colorful Japanese dish featuring fresh sashimi over rice. Master the art of zuke, as Chef Rika shows us how to marinate lean tuna in her signature soy sauce.
Cook Around Japan - Fukui: Flavors of a Northern Homeland
Fukui, a place of rich tradition, natural beauty and pure water, is renowned for its crafts, sake and dinosaur fossils. It's connected to Tokyo by shinkansen, and is a hidden gem worth exploring.
Cook Around Japan - Toyama: Flavors Crafted by Time
Toyama is famed for its sushi. It has a unique tradition based on the union of fresh seafood and premium rice. The award-winning Chef Kuwakino and our host Yu Hayami unveil flavors crafted by time.
Authentic Japanese Cooking: Sansai Tempura
Learn how to cook tempura at home. Chef Saito demonstrates the techniques needed to make crispy tempura using mountain vegetables of spring.
Authentic Japanese Cooking: Mackerel Kabayaki
Learn how to cook kabayaki, a savory grilled dish. Chef Saito introduces a recipe with mackerel, helping us to enjoy kabayaki and rice at home.
Cook Around Japan - Osaka: Chef Saito's Homecoming
Chef Saito was born and raised in Osaka. He guides us around its restaurants, cookware stores, and kombu kelp specialty stores, in an introduction to the prefecture's traditional food culture.
Cook Around Japan - Osaka: A Birthplace of Flavor
In a country renowned for its food, Osaka is particularly noted for its culinary offerings. Join chef Saito Tatsuo as he explores flavors that originated in his hometown.
Rika's TOKYO CUISINE: Beef Steak with Two Japanese Sauces
Learn how to prepare wagyu beef steak, Japanese style! Chef Rika teaches us which cuts are best, and how to cook them. She also shares recipes for two sauces with Japanese flavors.
Authentic Japanese Cooking: Three Types of Miso Soup
Cook miso soup with Chef Saito! Follow his instructions to master three styles of miso soup, featuring three different kinds of miso: inaka miso, red miso and white miso.
Authentic Japanese Cooking: Takoyaki
Make takoyaki at home! Osaka-born Chef Saito shares his recipe for these golden bites—crispy outside, creamy inside, and full of flavor. Our featured recipe is takoyaki with two different toppings.
Rika's Tokyo Cuisine: Savory Oyakodon
Chef Rika makes oyakodon, a Japanese dish of chicken and eggs simmered in a sweet and savory sauce, served over rice. She demonstrates a clever technique for making the eggs soft and golden.
Authentic Japanese Cooking: Chilled Cha-cha Chazuke
Cool down with a perfect summer rice bowl: chilled tuna ochazuke infused with cold, fragrant green tea, topped with refreshing herbs and condiments. Enjoy traditional Japanese cuisine with Chef Saito.
Authentic Japanese Cooking: Eggplant with Sesame Miso
In a Japanese home cooking class, Chef Saito makes pan-fried eggplant with a savory miso and sesame glaze. Paired with fine white somen noodles, this tasty summer dish is sure to whet your appetite!
Rika's Tokyo Cuisine: Fluffy "Fuwa-fuwa" Egg Dishes
Soft bread, fluffy eggs, and a touch of Japanese flavor. Chef Rika demonstrates how to make Japanese egg sandwiches. Complete the experience with a comforting egg drop soup, perfect with any meal.
Rika's Tokyo Cuisine: Two Wasabi Dishes
Wasabi isn't just for sushi! Add its spicy kick and fresh aroma to everyday dishes. Chef Rika introduces two recipes: salad with wasabi dressing, and pasta with wasabi butter soy sauce.
Cook Around Japan - Hyogo: Akashi, the City of Octopus
In the city of Akashi, octopus shapes tradition. Chef Hayashi meets local guardians, and unveils a rice dish with an inventive combination of flavors: octopus and umeboshi—the soul of Japan.
Cook Around Japan - Hokkaido: Home of Kombu
We travel to Rebun, a remote Hokkaido island renowned for its kombu—the seaweed vital for Japanese dashi. We meet a passionate harvester, whose kombu is utilized by Chef Kuwakino in superb cuisine.
Rika's Tokyo Cuisine: Rika's Salmon & Rice
Salmon can be enjoyed raw for sushi, grilled, or even stewed. Chef Rika introduces a colorful, nutritious Salmon and Rice plate, beautifully paired with a light, refreshing ginger and celery soup.
Authentic Japanese Cooking: Colorful Hosomaki Sushi Rolls
Enjoy cute, bite-sized hosomaki: sushi rolls with a nori covering and colorful fillings, like cucumber, crab sticks and natto. They're perfect for a bento. Chef Saito shows us the key to sushi rice.
Rika's Tokyo Cuisine: Tofu Dishes Made Easy: 2 Healthy Ways
Tofu with a twist! Try Chef Rika's recipes: crispy Agedashi Tofu bathed in hot dashi broth and a fresh salad with tofu dressing, while discovering the delicate charm of Japanese tofu.
Authentic Japanese Cooking: Ebi-fry
Ebi-fry—deep-fried breaded shrimp with panko—is crispy on the outside and juicy on the inside. Chef Saito serves it as part of a classic Japanese teishoku set meal.
Rika's Tokyo Cuisine:Beef Tataki/ Udon with Shiso Sauce
Chef Rika's Beef Tataki is inspired by Kochi's beloved Katsuo no Tataki, seared bonito with vegetables. She recreates it with wagyu beef and chilled udon in a refreshing Japanese herb sauce.
Rika's Tokyo Cuisine:Chef Rika's Homemade Korokke
Learn Chef Rika's Japanese-style croquette, Korokke, a family recipe from her mother. She shares quick cooking tips and a simple dessert, coffee jelly with Kokuto, Japanese muscovado sugar.
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