Along with renowned gourmet restaurants, Tokyo is also home to many food producers. Urban farms have grown traditional vegetables for centuries. Rooftop beekeeping is made possible by the beautiful flowers found in gardens and parks. The local fishing industry also thrives! This special episode introduces unsung heroes responsible for Tokyo specialties ranging from a world-renowned spice to unforgettable fish delicacies.

In this episode on wagyu, discover meaty secrets with our American reporter, Kailene. Visit a long-established shop in Ginza where cuts for sukiyaki, shabu-shabu and BBQ are perfectly sliced down to the millimeter based on fat content. Witness the special conditions under which Japanese Black cattle are reared to produce Matsusaka beef, and learn how to make sukiyaki like a pro. (Reporter: Kailene Falls)