Japan: Tokyo, Hokkaido and Kyushu

Join travel journalist, public TV travel host and broadcaster Rudy Maxa and Washington, DC, restaurateur Daisuke Utagawa as they co-host new Rudy Maxa’s World episodes that highlight three distinct regions of Japan by focusing on their food and the people who work the fields and waters, with three individual episodes on Tokyo, Hokkaido, and Kyushu.

“This isn’t a food show per se,” says Maxa. “This is a travel show that uses food and local producers to tell the story of a nation and its culture.”

There are more three-starred Michelin restaurants in Tokyo than in Paris—Tokyo wins 13 to 9. More starred restaurants than in New York City—Tokyo wins 217 to 76. But it’s not all about celebrity chefs. The history of multi-generational producers of the nation’s bounty and their exacting commitment to quality sets Japan apart from the rest of the world.

From the ramen of the northern islands of Hokkaido to the sushi of Tokyo to the Wagyu beef raised on the tropical island of Kyushu, food is the window on the soul of Japan, where less can be morewhether discussing flower arranging, design, or cuisine.

Approximate runtime: 75 minutes



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