The Last Recipe

Revered sushi chef Jiro Ono strives for perfection in his work, while his eldest son, Yoshikazu, has trouble living up to his father's legacy.

On a quiet street in Helsinki, Sachie has opened a diner featuring rice balls. For a month she has no customers. Then, in short order, she has her first customer, meets Midori, a gangly Japanese tourist, and invites her to stay with her, and meets Masako, a formal and ethereal middle-aged woman whose luggage has gone missing. The three women work in the diner, interact, and serve customers. A somewhat brusque man teaches Sachie to make delicious coffee, then he returns under other circumstances. Three neighborhood women inspect the empty diner every day; will anything bring them inside? We learn why Sachie serves rice balls; but why Finland?

An overworked career woman leaves her life in the city for an island vacation only to encounter eccentric local inhabitants.

Sayaka works at a office. She's not very good at her job or with love. One night, she finds a man, Itsuki, collapsed in front of her home. She takes him inside and they begin to live together. Itsuki teaches Sayaka about cooking wild herbs and collecting wild herbs, but he has a secret.

A Chinese man who is living illegally in Japan bluffs his way into a job preparing traditional Japanese soba noodles.

Ryosuke lives in a small house in Toshima, Tokyo. Since his wife died, he has adjusted to living alone. He used to teach at a university and he now works as a translator. Meanwhile, Ryosuke has one child, Yuriko. She is married to Shigeyuki, who works as a teacher. Yuriko and Shigeyuki live in Azumino, Nagano Prefecture. One day, Yuriko visits her father Ryosuke without advance notice. Ryosuke is surprised by her sudden visit. Yuriko doesn't give any reason for the visit. Ryosuke only learns that Yuriko isn't sure how long she will stay. They haven't talked as father and daughter in a long time. They begin to live together in a nervous, but warm atmosphere.

A disgruntled researcher injects his former employers' meal with a serum that turns their sushi into flesh-eating monsters.

A restaurant opens at midnight. Both the menu offerings and personality of the owner draw a series of flawed patrons including Tamako, whose boyfriend has passed away, live-in worker Michiru, and ruckus-raising Kenzo.

Kosuke is 31, and tired of his hometown where nothing happens. On a whim, he departs for New York with dreams of making it big. 6 months later, he straggles home... defeated, and saddled with debt. Awaiting him are his old friends, a caring sister, a disgruntled father ...and a bowl of noodles. Namely, "udon" noodles. The town is built around udon, sustained by udon, nationally famous for udon.

Mysterious transfer student Mitsukuni Naruto (Ryo Narita) appears in front of Koizumi (Akari Hayami). Koizumi and Mitsukuni have different opinions about ramen which leads them into arguments. They decide to have a battle over who has a deeper love of ramen. --asianwiki

The Master’s late-night diner welcomes a woman troubled by funeral fans, an elderly scam victim, and a noodle delivery man struggling with love.

After she inherits an Italian restaurant in Brooklyn, manager Amy teams up with a blacklisted master chef looking for a second chance. They discover that the most important ingredient for any recipe is always love.

The owner of a historic inn decides to enter a prestigious cooking contest to win funds for renovations and get free publicity, but she is a horrible cook. She recruits a renowned chef to help but the kitchen isn't the only thing heating up.

Yumi is a victim when the triple disaster of an earthquake, tsunami and nuclear meltdown occur in Japan of 2011. She is a guest of her aunt now. She finds a job at a local bar and works under the owner Sugiya, a man who has amnesia and barely recalls anything except his recipes. The two begin to develop feelings for one another.

When Ayumi Mastuda (Eiko Koike) worked as a freelance writer she met Chinese cameraman Gyoukou (Kingone Wang), who worked at the same publishing company in Tokyo. They married 5 years ago. After his employer's went bankrupt, Gyoukou and Ayumi Matsuda moved to Ishigaki Island. Gyoukou also decided to apply for naturalization as a Japanese citizen. In order to prove they are real married couple they have an interview at a local Bureau of Judicial Affiars branch. As the interview goes along, they find it more difficult than expected ...

One of the first cooking shows on American television, created and hosted by Julia Child on public television to introduce the French way of cooking. It emphasized fresh ingredients, many of which were unfamiliar to Americans. Based on the books she co-authored, entitled Mastering the Art of French Cooking.

Chef Jamie Oliver travels across Europe and North Africa to find authentic ingredients to prepare recipes.

Handa Sen is the "okami" (proprietress) of a long-standing restaurant in one of the lower parts of Tokyo. Though she is normally airheaded and loves to drink, she has an impressive mastery of a wide range skills, from cooking to ceramics to calligraphy. While the drama follows various events surrounding the restaurant, one of the series' highlights is its illustration of Japanese food and culture.

The drama series depicts the life of Tokuzo Akiyama, head chef of the Imperial Household Ministry’s Imperial Cuisine Division during the Taisho (1912-1926) and early Showa (1926-1989) eras. Based on a true story and book by Hisahide Sugimori, 'The Emperor’s Cook' follows the life of country boy, Akiyama, who arrives in Tokyo in pursuit of the culinary arts. Driven by a deep love for his wife and family, a great reverence for his teachers, strong reliance on friends and an abiding love for cooking, Akiyama eventually rises to become 'the Emperor’s cook'.

The Hairy Bikers cook some of their favourite comfort food. From feasts for friends and family to meals inspired by pub grub, they create the ultimate feel-good dishes.

Pastry chef Claire “Half-Sour” Saffitz attempts to make gourmet versions of popular snacks and desserts without the hard-to-pronounce chemical ingredients.

Dougie Vipond and Nick Nairn celebrate some of the best food Scotland has to offer.

Nadiya Hussain’s Time To Eat promises recipes that can be cooked in a hurry but have buckets of flavour.

Vegan chefs Henry Firth and Ian Theasby cook up their favourite recipes showing just how accessible and tasty vegan cuisine can be.

James May is not a chef. But that’s the whole point: you don’t need to be a brilliant cook to make delicious food. Transporting us to the Far East, the Med, and the local pub – all from the comfort of a home economist’s kitchen – he’ll knock up delicious recipes that you can actually make yourself, with ingredients you can actually buy. And all without the usual television cooking format trickery.

Paris Hilton can cook...kind of. And she’s turning the traditional cooking show upside down. She’s not a trained chef and she’s not trying to be. With the help of her celebrity friends, she navigates new ingredients, new recipes and exotic kitchen appliances.

Ainsley Harriot celebrates delicious food that gives people a boost, showcasing the flavours, ingredients and methods that go into creating spirit-lifting meals.

Celebrated chef Michel Roux takes us on a culinary adventure through the South of France to create the simple French food he loves to eat when he’s relaxing on holiday.

Higa Nobuko was born and raised with her four siblings in a farmhouse in the "Yanbaru region" in the northern part of the main island of Okinawa. She aims to become a chef drawing inspiration from Okinawan cuisine. The four siblings follow very different paths, but the memories of their hometown connect their hearts and they're able to overcome their hardships as a family.