The destination this time is Paris, France, the "City of Lights." This center of arts and culture is also known for its residents' exceptional interest in food - and of late, this interest has turned to the authentic washoku made by Japanese chefs in Paris. Thirty years ago, chef Saito started his own career as a chef in Paris, as well. We join him for his return trip, as he explores the ways that modern washoku has evolved as a deeply beloved cuisine in this gourmet capital. In addition, host Yu Hayami joins the upcoming young chef Taku Sekine to visit a farm in Normandy that began growing Kyoto's traditional vegetables in 2016, to introduce casual dishes that combine freshly picked vegetables with French ingredients.
