Flavour Network HD Chef Morimoto demonstrates how to prepare tamagoyaki before challenging the chefs to make their own version of the dish; the chefs must create a thoughtful, composed and delicious bento box, including an element inspired by a family member. 2026-08-06 In their Ikouze Challenge, the chefs work in pairs, using assigned ingredients and Japanese cooking techniques; for the Kesshou Challenge, the winning pair chooses new teams of three chefs each; each team must create a pop-up restaurant concept. 2026-08-06 The chefs create high-end canapés inspired by origami figures; each chef is presented with a Japanese woodblock print-their inspiration for stunning sashimi platters; some struggle with literal interpretations of the art, while others flourish. 2026-08-06 Chef Morimoto challenges the chefs to create a dessert that pairs well with the tea of their choice; the chefs are asked to create a Japanese dish that incorporates the flavors of one of the countries where Morimoto has a restaurant. 2026-08-06 The three remaining chefs remake a failed dish from earlier in competition, as they battle it out for the title of Sushi Master and $25 thousand; one chef is eliminated, leaving two chefs to serve the final Omakase to the judges. 2026-08-06 Braun storms Fort Worth for ribs, shareables, and a deep dive into Texas food and heritage. 2026-08-06 Stanley Tucci visits Umbria, nicknamed "The Green Heart of Italy"; with the highest consumption of pork per capita, Umbria is a carnivore's dream; from wild boar hunts to black truffle farms, Stanley explores all Umbria has to offer. 2026-08-07