Dining with the Chef - Season 16 / Year 2026
Season 16 / Year 2026
Episodes
Authentic Japanese Cooking: Matcha Mochi Ice Cream
Discover Chef Saito's take on Japan's popular mochi-wrapped ice cream, and learn traditional mochi recipes that bring this classic treat to life.
Authentic Japanese Cooking: Tuna and Atsuage on Rice/Tuna and Yuzu Salad
Cook Japanese dishes using canned tuna! Chef Saito shows you a warm rice bowl topped with tuna, fried tofu and egg, plus a refreshing tuna salad enhanced with the aroma of yuzu.
Master Chef's Class: Chef Kuwakino's Rice-Based Plant Cuisine
Join Harry Sugiyama and chef Kuwakino for a fresh, fast master class in Veggie-full Japanese cooking, where rice takes center stage. Let's get cooking!
Authentic Japanese Cooking: Ika-daikon
Chef Saito teaches you how to cook two classic Japanese squid dishes: simmered squid and stir-fried squid. By following his techniques, you can easily enjoy simple yet flavorful squid dishes at home.
Master Chef's Class: Niigata's Legendary "Noppe" Mountain Stew
Join Harry Sugiyama and Chef Kuwakino for a fresh, fast master class in Niigata's soul food! Experience timeless traditions reborn with a fresh, creative twist. Let's get cooking!
Authentic Japanese Cooking: Japanese Cedar-infused Steak
A twist on a regular steak. Chef Saito introduces a dish infused with the aroma of Japanese cedar, creating a distinctly Japanese flavor that delights the palate.
Authentic Japanese Cooking: Fukusa-sushi
Chef Saito introduces a dish often served on special occasions: fukusa-sushi. It's a visually appealing sushi, made by wrapping colorful ingredients and vinegared rice in a thin omelet.
Authentic Japanese Cooking: Pork Ginger
Chef Saito introduces two classic Japanese dishes often served in Japanese homes: pork ginger and sunomono. You can enjoy the taste of Japanese home cooking, wherever you are!
Rika's Tokyo Cuisine: Soupless Miso Pork Ramen
Chef Rika introduces a unique, healthy style of Japanese ramen. Have a go at making soupless miso pork ramen, topped with miso-seasoned ground pork and plenty of vegetables.
Rika's Tokyo Cuisine: Gyudon Beef Bowl
Bring home the taste of Japan with Chef Rika's Gyudon Beef Bowl, a comforting classic. Tender beef and sweet onion is simmered in an umami-rich sauce, and served over steaming rice.
Authentic Japanese Cooking: Crispy Panko-Breaded Kobujime Chicken
Discover the essence of kombu, a cornerstone of Japanese cuisine. Chef Saito demonstrates how to craft umami-rich dashi, plus crispy and flavorful fried chicken, wrapped in kombu.
Authentic Japanese Cooking: Swordfish Yuan-yaki
Prepare swordfish in a classic Japanese style: yuan-yaki. Chef Saito shares marinating techniques and introduces a comforting ochazuke as a delicious variation.
Rika's Tokyo Cuisine: Chicken Tsukune Rice Burger
Chef Rika shares modern Japanese flavors: a juicy chicken tsukune rice burger, and sweet-and-savory bell pepper kimpira—fresh twists on classic dishes that you'll want to try at home.
Rika's Tokyo Cuisine: Soki Soba
From the southern islands of Okinawa comes a beloved comfort food. Chef Rika shows how to make soki soba—a warm, delicious bowl of island flavor with tender pork ribs and savory bonito broth.
Master Chef's Class: Chef Kuwakino's Sansai Tempura
A showcase of Niigata's natural bounty. Simple techniques bring out the fresh flavors of sansai—Japan's wild mountain vegetables.
Master Chef's Class: Chef Kuwakino's Beer-fermented Nukazuke
A masterclass on Niigata's traditional cuisine, featuring simple, delicious dishes that perfectly complement the region's celebrated rice.
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