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Chef and restauranteur Bobby Chinn ventures into Tokyo, one place where few things are as you’d expect them to be... He kicks off his culinary journey at the central fish market, wherehe has some fresh Sashimi for breakfast.
 Bobby then meets up with a local chef - Kawatasa - who shows him the the delicate technique of making Dashi Maki Tamago, a rolled egg omelette served with Miso Soup.
He decides to get his future (misfortune!) foretold at the Sensoji Temple at Asakusa, before heading off to make a fusion version of the Hiyashi Salad.
After lunch, he checks out the quirky side of Tokyo life at a café where waitresses are dressed as maids and call customers "Master". He then learns the secrets of Tempura making, before rounding off his trip with a spot of Chanko Nabe with an ex-sumo wrestler! |
