Flipping, tossing, cooking, and entertaining his way through, Adam joins Benihana executive chef Chris Kuwayama for in-depth teppanyaki lessons and access to the restaurant's signature recipes before serving guests that evening. Next, Adam works alongside sustainable mollusk expert, Brad Buckley, as an abalone farmer. From harvesting kelp to sorting out abalone by size, Adam grills off and enjoys this costly seafood delicacy with a new appreciation.