Anthony travels to Tokyo, where he begins in the Tsujiki market and then is introduced to techniques in preparing edomae sushi. He also learns the diets of Sumo wrestlers.
Anthony travels to Tokyo, where he begins in the Tsujiki market and then is introduced to techniques in preparing edomae sushi. He also learns the diets of Sumo wrestlers.
Rural Japan: Tony decides to look for a more relaxing, traditional Japanese culinary experience in the countryside. Tony travels to an old-style Japanese inn that specializes in kaiseki cuisine, ancient tea ceremony, and local ingredients.
Ho Chi Minh City, Vietnam : After taking a cycle ride through Ho Chi Minh City and trying various foods from roadside vendors and markets, Tony tests his might with a few shots of snake wine and a live cobra heart.
Mekong River, Cambodia: On the river, Tony drinks a lot of Mekong moonshine with the welcoming owners of a duck farm. Although seduced by his Cambodian experience, Tony is not sure the royal dish Birds Nest Soup is all its cracked up to be.
Cambodia: With a friend along for the ride, Tony travels to Phnom Penh, Cambodia, where he explores a food culture that is both pleasing to the palette and slightly frightening.
Cambodia and Japan: Taking his obsession with the film Apocalypse Now a little too seriously, Tony sets out for Pailin reputed to be one of the most dangerous towns on earth. After his journey, Tony returns to Japan.
Portugal - Portuguese cuisine holds a dear place in Tonys culinary heart. Tony travels to Porto, home of the famous Port wine, where he is immediately exposed to the codfish and the almost mythical place it holds in Portuguese cuisine and culture.
San Sebastian, Spain: Tony explores the food-crazed Basque culture. Tony's guide, Chef Luis Irizar, takes Tony into the underworld of Basque gastronomic societies. Later, Tony explores the cities tapas bars.
Arcachon, France Here, Bourdain first learned to love food as a child. Returning for a trip down memory lane, Tony enjoys childhood staples, including steak frites, gaufres (waffles), soupe de pecheur (fishermans soup) and fresh oysters.
Portugal & South-West France: Visiting his boss's family farm, Tony helps slaughter and feast on a pig the family has been fattening all year. Then, Tony heads to France to experience the rich delights of a foie gras farm.
