Join Tony in Tokyo as he learns about the Japanese respect for food. A world-renowned sushi chef takes him to the Tsujiki market for ingredients for dinner and Tony chows down with sumo wrestlers to see how they maintain their weight.
Tony visits a serene ryokan in rural Japan, an inn that serves Kaiseki cuisine, based around the ancient tea ceremony. He returns to busy Tokyo to brave the blowfish served at the famous Nibiki restaurant.
Travel with Tony Bourdain to Ho Chi Minh City to an exotic market that features some extraordinary choices for breakfast including duck eggs. And for dinner in this exotic locale, Tony travels to a specialized cafe that serves up some wild "flavors of the forest."
Tony's favorite films recall the pace of the Vietnamese river. He brings pal Philippe LaJeunie on his trip to encounter the fresh bread and rich coffee, all made on the river. They look into Vietnam's past, and end with a duck feast and bird's nest soup.
Tony enjoys the food of Cambodia -- yet also finds it frightening. He'll eat everything, from deep fried crickets to tripe and tongue, to a bright green jelly substance that not even Tony likes. Last, there's durian, the Asian fruit that smells like feet.
The heart of darkness, a nameless river in Khmer Rouge is the setting for Tony Bourdain's latest culinary adventure. After feeling slightly up the creek at the hands of his guides, Tony is treated to an exotic Cambodian meal.
In Portugal, the cod is hallowed. Food explorer and Chef Tony Bourdain travels to Porto, famous for Port wine and fishermen. Later in Oporto, Tony and his pal, Jose, eat even more seafood and sample some of the wonderful vino.
In Spain, chef explorer Tony Bourdain samples the Basque food culture, rich in history and taste. Local Luis Irizar takes Tony to the male world of Basque gastronomic societies for a luxurious taste and later hits the tapas bars for some everyday pleasures.
Arcachon France is where Tony's ancestral home is and where he learned to love food as a child. He and his brother take a trip back to remember steak frites, waffles and fishermen's soup, and remembers how one oyster shaped his destiny.
French local, Jose, takes Chef Tony Bourdain to the family farm, where they have been fattening a pig all year. The feast of the pig ensues and the entire village joins in the celebration. Then Tony's off to France to meet his brother Chris in Arcachon, the seaside town where Tony and his family spent the summers of his childhood.
Tony arrives in Morocco with one goal -- to eat roast sheep in the desert. On the edge of the Sahara, Berbers in blue lead him on a camel odyssey. Finally, the sheep roasts in a mud oven, eaten with hrira, a traditional soup eaten on special occasions.
In Fes, a British ex-pat shows Tony the real culinary traditions of Morocco, which revolve around home kitchens that cook pigeon bastilla, couscous with vegetables and salads. At the local market, Tony samples beef kefta balls.
Growing up during the Cold War, chef Tony Bourdain secretly longed to be a spy. Now, he has to settle for a guided tour of St. Petersburg. His guide, Zamir, shows him the best blini and borscht in town plus braised reindeer and pickled salad.
Tony and Zamir tour the working class foods of St. Petersburg. First they meet ice fishermen on the river, followed by a visit to a bath with smoked fish, a steam and an icy dip. To end on a high note, Tony dines on caviar in high luxury.
Oaxacan food has always intrigued chef adventurer Tony Bourdain. Visit local markets to sample the exotic sausages, toasted grasshoppers and tripe soup. Along the way, Tamale teach a tasty lesson and finally, wind down the journey with tequila at a sidewalk cafe.
Tony Bourdain's favorite sous chef hails from Puebla, Mexico, so he decides to journey there, and see what makes his cooking so special. Tony is invited to a huge fiesta featuring home-cooked mole, toasted ant eggs, fried worms and the infamous pilque.
Tony's apprehensive about L.A.'s glitz and glamour so he starts off with some real food -- hot dogs. He tastes the goods at Pink's and Oki-Dog before his guest stint at Campanile for the evening. His day ends very late with burgers and a ne
Chef Tony Bourdain visits Thomas Keller, who he believes is the finest American chef at French Laundry restaurant in Napa Valley, California. Tony is treated to a special meal ending with a dessert made just for him, a custard made of tobacco leaf and coffee!
Chef Tony Bourdain loves his local New York haunts and wants to share them with you. For breakfast, Barney Greengrass is the tops in lox and bagels, and then it's off to Veritas where wine is paired with food. Last it's off to Murray's Cheese Shop and hot dogs at Gray's Papaya. It is New York at its finest.
Go behind the scenes for a day at chef Tony Bourdain's workplace, Les Halles, in New York, Tony takes us on a trip down memory lane from his first kitchen job in Provincetown, Mass., to the Culinary Institute of America to an interview with his legendary former boss, Bigfoot. Tony then takes us to Bellevue Bar for a sneak peek at how restaurant people behave after hours.
Chef adventurer, Tony Bourdain goes to Scotland to show that it DOES have great food. He starts with an all deep-fried breakfast: pizza, eggs and Mars bars. Lunch is a traditional hearty haggis, and then he fishes and hunts for his dinner at serene Cawdor Estate.
Tony is in search of the best British food, so it's off to London. At St. John, he enjoys kid liver salad, roasted pig head, grilled ox heart and breaded pigtail. After trying some traditional pie and mash, Tony takes a final whirl of the Indian Community.
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