Chef Tatsuo Saito, famous for his Japanese cuisine, and our host Yu Hayami leave the studio and head for Washington, D.C., where the cherry blossoms are in full bloom. In April, Chef Saito was a participant in the Sakura Matsuri Japanese Street Festival, a cherry blossom festival held in Washington, D.C., where he took the stage at the Food Culture Pavilion and gave a fantastic talk and demonstration to everyone there about the world’s quickest soup stock to make: dashi stock, the lifeblood of Japanese cuisine. We’ll give you a look at this big hit event and the audience's excitement. We’ll also introduce our special menu for the day, designed for our guests drawn in by the cherry blossom trees! We’ll take a look at two authentic Japanese dishes we made with a variety of local ingredients including seafood and vegetables. In spring, cherry blossoms are often to add a seasonal look and feel to dishes. We’ll be using salted cherry leaves and local ingredients from Washington, D.C. with careful Japanese cooking techniques, for a beautifully colorful result. In addition, we'll show you our hosts' report on Japanese food in the Washington, D.C. area, as well as Chef Saito's secret history with Washington D.C. In this special, we go beyond just showing you recipes! You’ll be able to get a feel for the seasonal beauty and warm hospitality at the heart of Japan’s food culture.