This episode focuses in on Paul Smither, a garden designer from England who's popular in Japan. Smither's gardens are filled with lively plants and trees, season by season. He uses no agrichemicals or chemical fertilizers, drawing instead on plants' natural strengths. As a result, his gardens have been praised as "more natural than nature itself". Smither trained at England's renowned Royal Horticultural Society, and has lived in Japan for 25 years. His philosophy about creating gardens is exceedingly simple - prepare a place where plants can thrive. To Smither, analyzing the complex variations in the environment of each garden, and planting the most suitable vegetation, are the most important things. He notes that Japan is home to some of the richest plant life in the world, but there are still very few people who appreciate it. "There are so many great plants in Japan", says Smither. "I want as many people as possible to like them". Smither believes that by valuing nature, each and every person will help build a bright future.

Every year, 30,000 people in Japan die from liver cancer. Tadatoshi Takayama has performed more operations than any other liver surgeon in the country, completing 300 per year. He's an expert who expanded the potential for treatment by becoming the first to accomplish a new type of procedure. Because the liver contains an intricate network of countless blood vessels, it's referred to as a "clump of blood". One wrong move could trigger massive bleeding. But Takayama's careful approach incorporating extremely delicate techniques have allowed his surgeries to succeed. When operating on liver cancer, a slip of just a few millimeters can prove fatal. With uneasiness as his constant companion, Takayama keeps a certain thought in mind. "I think my surgeries succeed", he says, "because I'm uneasy and I worry". His philosophy has been honed through countless difficult challenges. On this program, we follow a dedicated surgeon who devotes himself body and soul to performing life-or-death operations.

A global boom in Japanese cuisine has put the spotlight on Japan's super-premium wagyu, literally "Japanese beef". Many acclaim Miyazaki beef as the finest wagyu, and one producer of Miyazaki beef in particular has been hailed as the "god of wagyu": 52-year-old Hidetoshi Kamada. His beef was chosen as the best in Japan at a national competition held every 5 years. Beef cattle farmers across Japan look up to him, and the perfectly marbled meat from his ranch commands 5 times the average price. Kamada scrupulously pampers each one of his 200 cattle. Cows are very sensitive to changes in temperature and humidity, so he goes to extraordinary measures to maintain comfortable conditions for them. "Cows just want to live a good life. I owe it to them to give them everything I have. That is my job".