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.

Adam Liaw explores Japan's high-energy financial centre, Osaka, and finds the world's best fast food, a sumo wrestler turned chef and soba noodles to die for.