Ever since the Hokuriko Shinkansen line opened in 2015, getting from Tokyo to Toyama has become easier than ever. This two-part episode will help to share the delights of rural Japan with the rest of the world, with a focus on Toyama's food. In this second half, chef Rika Yukimasa meets Eiji Taniguchi, the avant-garde owner-chef of a trendy Toyama restaurant, to learn about his cuisine. He prepares two of his specialties: firewood-grilled young chicken, with a special breed of chickens, and roast young boar with wild mountain vegetables. Chef Rika also leaves the usual studio behind, to go meet farmers and dish makers who are also working to raise Toyama's profile on the international stage.
