A Cook's Tour

After sampling the many culinary delights of Japan's main city, Tokyo, Tony decides to leave the hustle and bustle of city life behind for a more relaxing, traditional Japanese culinary experience in the country. He takes the ultra fast Shinkansan bullet train out of Tokyo, and with the scenery whipping by 150 mph, orders up a typical train snack, a bento box of eel and rice. Then the train safely deposits Tony in Atami, a seaside resort town where he makes his way to a ryokan, an old-style Japanese inn that specializes in Kaiseki cuisine; a cuisine that grew up around the ancient tea ceremony and uses ingredients exclusively from the local hills and waters. With traditionally dressed geishas on hand to navigate him through the meal, Tony samples the many, small, jewel-like courses involved in a kaiseki dinner. The next morning he heads back to Tokyo and makes an unscheduled stop at a Japanese freeway rest stop where he's able to get hot french fries and cold ice cream out of...vending machines. Finally, Tony returns to Tokyo where he dares to brave the poisonous blowfish served at Nibiki Restaurant.