Trails to Oishii Tokyo - Season 8 / Year 2026

Trails to Oishii Tokyo - Season 8 / Year 2026

Season 8 / Year 2026

Network
Datesjanv. 7, 2026 - août 12, 2026
Previous Season

Episodes

Sanma
Year 2026Episode 130 min

Sanma

Each autumn, sanma takes center stage across Japan. Kyle visits a bustling port to explore its traditions, then meets a chef who highlights the fish's subtle bitterness in refined French dishes.

janv. 7, 2026
Wagyu
Year 2026Episode 228 min

Wagyu

Wagyu captivates food lovers worldwide with fine marbling, melt-in-the-mouth texture, and rich aroma. Join us as we explore strict cattle management and the dishes that highlight wagyu's appeal.

Reporter: Safiya Quinley

janv. 28, 2026
Hakusai
Year 2026Episode 328 min

Hakusai

Hakusai, or Chinese cabbage, is a winter staple in Japan. Discover unique farming and harvesting techniques, and see its use in pickles, popular ramen, and French cuisine.

Reporter: GOW

mars 4, 2026
Japanese yams
Year 2026Episode 428 min

Japanese yams

Japanese yams are a traditional ingredient loved for their sticky texture. Experience a harvest using heavy machinery to dig deep underground, then savor dishes including tororo over rice.

Reporter: Michael Keida

mars 11, 2026
Cod
Year 2026Episode 530 min

Cod

In icy Aomori, we join a cod fishing boat and sample local dishes using even the skin and innards. From rock-hard dried cod to French cuisine, we savor cod's many charms.

Reporter: Michael keida

avr. 8, 2026
Japanese oils
Year 2026Episode 630 min

Japanese oils

Oils shape Japan's food culture, where households choose from a wide range of oils to suit each dish. This episode explores Japanese plant-based oils, focusing on flavor, safety, and health.

Reporter: Saskia Thoelen

avr. 15, 2026
Wakame
Year 2026Episode 730 min

Wakame

Wakame, one of Japan's most popular types of seaweed, takes us to Sanriku in Miyagi Prefecture. Experience harvesting giant wakame and explore research advancing environmental protection.

Reporter: Janni Olsson

mai 6, 2026
Red Sea Bream
Year 2026Episode 830 min

Red Sea Bream

Red sea bream, with its beautiful red color, has long been prized in Japan as a symbol of good fortune. Explore advanced aquaculture techniques and enjoy a wide variety of exquisite dishes.

Reporter: Safiya Quinley

mai 13, 2026
Peas
Year 2026Episode 930 min

Peas

Peas shine at every stage of growth, from shoot and pod to full-grown. Enjoy home cooking, Edo-style sweets, and elegant cuisine built around spring peas.

Reporter: Kailene Matsuzaki

juin 10, 2026
Onion
Year 2026Episode 1028 min

Onion

Introducing "New onions," in season in spring, and other onions on Awaji Island, one of the nation's leading production regions. Discover the appeal of Japan's onions from sweets to French cuisine.

Reporter: GOW

juin 17, 2026
Loquat
Year 2026Episode 1130 min

Loquat

The loquat is a lovely golden fruit whose delicate, understated sweetness is the very taste of early summer. Savor it fully in dishes and desserts throughout its brief season. Reporter: Kailene Matsuzaki
juil. 8, 2026
Kibinago
Year 2026Episode 1230 min

Kibinago

Kibinago, sometimes called "jewels of the sea," is a fish seldom seen outside Kagoshima. We travel to its home prefecture and meet devoted locals who reveal what makes the fish so special. Reporter: Michael Keida
juil. 15, 2026
Japanese Frozen Foods
Year 2026Episode 1330 min

Japanese Frozen Foods

Japan is now a frozen foods powerhouse. Cutting-edge technology and producers' passion keep the hits coming. Dive into the world of Japanese frozen foods that are turning the world upside down.
août 8, 2026
Bell Pepper
Year 2026Episode 1430 min

Bell Pepper

Japan's bell peppers are small and green with a distinct bitterness that adds a beloved accent to many dishes. We explore the appeal of this healthy vegetable, from farm to table.
août 12, 2026

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