Adam Liaw discovers and devours some of the finest miso, Nagoya chicken and Wagyu beef in Japan, before meeting a 74-year-old who free-dives for precious abalone.

In the vast urban sprawl of Tokyo, Adam Liaw explores a food culture that not only sustains the "salaryman" workers in style, but retains the culinary traditions of the annual Cherry Blossom Festival.

Adam Liaw explores the restaurants of food-crazy Tokyo to find food as diverse as yakitori made from the reproductive organs of chickens to a degustation delight called "soil 2013".