Kelsey discovers the latest trend in Japanese cuisine with a visit to Yuji Haraguchi, and his unique approach to ramen. Yuji bucks all trends and uses "mazemaen" a dry ramen, and no broth. His blend of dry ramen combined with American favorites like egg, bacon or lox and cheese has Yuji Americanizing a Japanese favorite dish. Kelsey also visits Mimi and Coco who have reinvented a Japanese savory favorite by making Americanized teriyaki balls. She then heads back to her kitchen inspired and makes a roasted shrimp, corn and bacon ramen. And then it's a mouthwatering grilled hamachi collar with a ponzu dipping sauce.