Season
- Season 0 2013-02-24
- Season 1 2012-04-02
- Season 2 2013-04-01
- Season 3 2014-04-07
- Season 4 2015-04-03
- Season 5 2016-04-08
- Season 6 2017-04-07
- Season 7 2018-04-06
- Season 8 2019-04-05
- Season 9 2020-04-03
- Season 10 2021-04-27
- Season 11 2022-04-05
- Season 12 2023-04-18
- Season 13 2024-04-09
- Season 14 2025-04-22
Season 14 Episode
- Season 3 Rika's TOKYO CUISINE: Tonkatsu Sandwiches
- Season 3 Authentic Japanese Cooking: Cutting - Ushio-jiru (Soup made from tai fish stock)
- Season 3 Rika's TOKYO CUISINE: Fish-free Hand Rolled Sushi
- Season 3 Authentic Japanese Cooking: Sautéing - Swordfish Teriyaki
- Season 3 Rika's TOKYO CUISINE: Chilled Udon with Sesame Dipping Sauce
- Season 3 Rika's TOKYO CUISINE: Kashiwa-meshi Chicken Rice
- Season 3 Authentic Japanese Cooking: Deep frying - Chicken Wing Kara-age (Fried chicken Wings)
- Season 3 Rika's TOKYO CUISINE: Kushiage Deep-Fried Skewers
- Season 3 Rika's TOKYO CUISINE: Niku-jaga with Douban-jiang (Simmered Beef & Potatoes)
- Season 3 Rika's TOKYO CUISINE: Yakisoba with Salt & Nam Pla (Stir-fried Noodles)
- Season 3 Authentic Japanese Cooking: Artisan edition - Soba noodles
- Season 3 Authentic Japanese Cooking: Vinegar-marinated Aji Salad
- Season 3 Rika's TOKYO CUISINE: Japanese-style Pasta with Edamame
- Season 3 Authentic Japanese Cooking: Beef Steak Salad with Ume-sesame Sauce
- Season 3 Rika's TOKYO CUISINE: Rika's California Roll Trio
- Season 3 Rika's TOKYO CUISINE: Japanese Curried Rice with Chicken
- Season 3 Rika's TOKYO CUISINE: Menchi Katsu (Minced Meat Cutlet)
- Season 3 Authentic Japanese Cooking: Simmering - Umami-simmered Taro and Beef
- Season 3 Authentic Japanese Cooking: Deep-frying - Deep-fried Flounder with Soba Noodles
- Season 3 Authentic Japanese Cooking: Grilling - Kabayaki-style Sardines
- Season 3 Authentic Japanese Cooking: Deep Frying - Autumn Kakiage Fries
- Season 3 Rika's TOKYO CUISINE: Foil-baked Salmon and Mushrooms
- Season 3 Rika's TOKYO CUISINE: Rika's Champon Noodles
- Season 3 Authentic Japanese Cooking: Artisan edition - Sushi
- Season 3 Authentic Japanese Cooking: Kneading - Tsukune and Shiitake Soup
- Season 3 Rika's TOKYO CUISINE: Shabu-shabu with Hot SoyMilk Broth
- Season 3 Rika's TOKYO CUISINE: Rice Balls with Seafood Tempura
- Season 3 Authentic Japanese Cooking: Simmering - Simmered Koya Tofu, Shrimp, and Chrysanthemum Leaves
- Season 3 Authentic Japanese Cooking: Marinating - Yuan-yaki
- Season 3 Authentic Japanese Cooking: Hot Pot Cooking
- Season 3 Authentic Japanese Cooking: Artisan edition in Akita - Kiritampo Nabe (Rice Stick Hot Pot)
- Season 3 Authentic Japanese Cooking: Artisan edition in Akita - Koji
Dining with the Chef - Season 3 Episode 23 Rika's TOKYO CUISINE: Rika's Champon Noodles
0.00 48 minutes Our theme of this episode is warm noodles, full of the best of land and sea, to make cold winter days better. The port city of Nagasaki, on the island of Kyushu in southwestern Japan, remained open to foreign trade even when Japan closed itself off from the 1600s to the 1800s. As a result, Nagasaki developed its own unique food culture, and this week Rika will be making her own version of Nagasaki's famous noodle dish, champon.
