Dining with the Chef

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!

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.

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.

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 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.

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.

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.