Chef Wong introduces us to Ino-San, master knife sharpener for Suisin Inox knives. These traditional-style knives are hand-forged with Swedish inox steel and are a true work of art. If you’re into knives – in a good way – this one’s for you.
Chef Wong wonders down a little lane in Kyoto dotted with restaurants in search of dinner, and reminds us that even when there are no English menus, you can always communicate in the language of food.
According to Chef Wong, tequila in Japan is just weird. But she takes one for the team, this time with friends in a noodle bar in Kanazawa. Kampai!
Chef Wong takes us to Hakobune, a tiny izakaya in Ginza where diners grill their own super fresh seafood over hot coals. The seafood is flown in everyday from Ishikawa Prefecture in northwestern Japan – the next stop on Lee Anne’s gastronomic adventure.