Tony's first visit to Tokyo launches him into an unknown world of meticulously crafted Japanese breads, guided by the practice of "Kaizen," a philosophy of continuous improvement that permeates the culture.

From bread cooked in a volcano to fine dining, a trip across Iceland gives Tony a deeper understanding of how this island's cuisine is uniquely rooted in local flavors and sustainability. He finds that Iceland's dedication to local ingredients makes for a delicious adventure.