Chef Tony Bourdain travels to Tokyo, Japan, where he discovers a whole new attitude to food. His primary point of inspiration is the delicate respect the Japanese have for ingredients, regardless of the dish prepared. He explores the Tsujiki fish market, Tokyo's largest fresh fish market, with an edomae sushi chef. The visit is followed by a look at the delicate preparation of edomae sushi. Finally, Tony has the opportunity to contrast the delicacy of sushi to the stew Chanko, when he visits the Japanese sumo wrestler society. He learns that the food these sumo wrestlers eat, though hefty in portion, still maintains the exquisite balance inherent in Japanese cuisine.