Koushirou Matsumoto, Tsubasa Makoto, Toshikatsu Aoki, Fumio Kondou
Culinary masters of famous Ginza restaurants use ingredients from around Japan for fantastic performances in this one-hour special! Master sushi chef Toshikatsu Aoki heads for Nagasaki with Koushirou Matsumoto the 10th. There, they'll create the finest sushi using Nagasaki seafood and dried boiled radish. Master tempura chef Fumio Kondou heads for Katsuura in Chiba. In addition to covering striped marlin, he'll create fancy dishes with fried Boso Peninsula seafood. What kind of "ultimate mixed tempura" will the two master chefs come up with?