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.
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