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".

In Kyoto, traditional Japanese culture is thriving (as is the food scene), so when Adam Liaw takes us on a journey of discovery, we meet a tea master, a Maiko and Michelin star chef who turns risotto into sushi.