S1 E1: A Taste of Tokyo
Anthony travels to Tokyo, where he begins in the Tsujiki market and then is introduced to techniques in preparing edomae sushi. He also learns the diets of Sumo wrestlers.
21 minutes
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Bad-boy chef and author Anthony Bourdain goes off the beaten track in search of foods that are rare, highly esteemed and sometimes downright dangerous. The show, which aired for two seasons on the Food Network, was an offshoot of a best-selling book Bourdain wrote in 2001.
Director: Chris Collins, Lydia Tenaglia
Anthony travels to Tokyo, where he begins in the Tsujiki market and then is introduced to techniques in preparing edomae sushi. He also learns the diets of Sumo wrestlers.
21 minutes
Rural Japan: Tony decides to look for a more relaxing, traditional Japanese culinary experience in the countryside. Tony travels to an old-style Japanese inn that specializes in kaiseki cuisine, ancient tea ceremony, and local ingredients.
21 minutes
Ho Chi Minh City, Vietnam: After taking a cyclo-ride through Ho Chi Minh City and trying various foods from roadside vendors and markets, Tony tests his might with a few shots of snake wine and a live cobra heart.
21 minutes
Mekong River, Vietnam: On the river, Tony drinks a lot of Mekong moonshine with the welcoming owners of a duck farm. Although seduced by his Vietnam experience, Tony is not sure the royal dish Birds Nest Soup is all its cracked up to be.
21 minutes
Cambodia: With a friend along for the ride, Tony travels to Phnom Penh, Cambodia, where he explores a food culture that is both pleasing to the palette and slightly frightening.
21 minutes
Cambodia and Japan: Taking his obsession with the film Apocalypse Now a little too seriously, Tony sets out for Pailin, reputed to be one of the most dangerous towns on earth. After his journey, Tony returns to Japan.
21 minutes
Portugal: Portuguese cuisine holds a dear place in Tony's culinary heart. Tony travels to Porto, home of the famous Port wine, where he is immediately exposed to the codfish and the almost mythical place it holds in Portuguese cuisine and culture.
21 minutes
San Sebastian, Spain: Tony explores the food-crazed Basque culture. Tony's guide, Chef Luis Irizar, takes Tony into the underworld of Basque gastronomic societies. Later, Tony explores the city's tapas bars.
21 minutes
Arcachon, France: Here, Bourdain first learned to love food as a child. Returning for a trip down memory lane, Tony enjoys childhood staples, including steak frites, gaufres (waffles), soupe de pecheur (fisherman's soup) and fresh oysters.
21 minutes
Portugal & Southwest France: Visiting his boss's family farm, Tony helps slaughter and feast on a pig the family has been fattening all year. Then, Tony heads to France to experience the rich delights of a foie gras farm.
21 minutes
Morocco (Sahara): Tony traverses the Moroccan desert with one goal in mind, to eat a mud-oven-roasted sheep.
21 minutes
Morocco (Cities): Tony is invited to experience the culinary heart and distinct walled medinas (districts) of the Moroccan city Fes.
21 minutes
St. Petersburg, Russia: Tony plays spy in Russia and sets off to locate the best blinis and borscht St. Petersburg has to offer.
21 minutes
St. Petersburg, Russia: Tony continues his mission with a tour of local working-class specialties. He tries his hand at ice-fishing, drinks a lot of vodka, feasts on Russian foods, eats smoked fish and ends the outing with a dip in the outdoor cold pool.
21 minutes
Oaxaca, Mexico: Chef Tony Bourdain explores the exotic and colorful indigenous zone of Mexico's Oaxaca region where he tastes toasted grasshoppers and other delicacies. His adventure ends with mariachi music and, of course, lots of tequila.
21 minutes
Puebla, Mexico: According to Tony, the best line cooks in NYC come from Mexico, so he travels to the Puebla, and enjoys mole sauces, toasted ant eggs, fried worms, and the legendary pulque (a slightly hallucinogenic drink made from cactus sap).
21 minutes
Los Angeles, CA: New York chef, Anthony Bourdain, descends into the culinary underbelly of his metropolitan nemesis, Los Angeles, where he experiences the trials of celebrity fame and the joys of West Coast cuisine.
21 minutes
Napa, CA: Marooned in San Francisco, Tony tastes local shellfish and durian ice cream before embarking on a pilgrimage to experience the genius of Thomas Keller, chef and owner of The French Laundry.
21 minutes
New York, NY: Passionate about his city, Tony gives us an intimate tour of the New York City foods he loves - sturgeon and bagels, fluke ceviche, pan-seared foie gras, braised veal cheek, authentic cheese and, of course, a hotdog.
21 minutes
New York, NY and Provincetown, MA: Experience the formative moments of Tony's career as he revisits his first job, the culinary institute that taught him the basics, a normal workday at Les Halles Brasserie, and his mysterious mentor, Bigfoot.
21 minutes
Scotland: Beginning in Glasgow, Tony experiences the heart-clogging glory of deep fried pizza, deep fried mars bars, and deep fried pickled eggs! Moving on to more traditional fare, Tony tastes haggis and learns to hunt and fish for his food.
21 minutes
London, England: In London, Tony attempts to dispel the myth that all English food is disgusting and over-boiled. Tony tries Nose to Tail Eating, explores traditional fare at Pie and Mash Shoppes, and then visits a predominantly Indian community.
21 minutes