Chapters 35 chapters
Chapter 34: 3 Types of DelicaciesChapter 33: Mapo TofuChapter 32: Skewered Grilled Pork and Denki BranChapter 31.5: Shizu's Snack BreadChapter 31: KushiageChapter 30: ChikuzenniChapter 29: Skirt SteakChapter 28: Grilled ShellfishChapter 27: Family RestaurantChapter 26: Sillago TempuraChapter 25: Lightning KonjacChapter 24: Boiled Squid and TaroChapter 23: CroquetteChapter 22: Pan-Fried GyozaChapter 21: Assortment of CheeseChapter 20: Finely Chopped BonitoChapter 19: YakisobaChapter 18: Red Vienna SausageChapter 17: Okaki and Dried FishChapter 16: Fried OystersChapter 15: OdenChapter 14: Crunchy Cucumber and Octopus KaraageChapter 13: Agedashi TofuChapter 12: YakitoriChapter 11: Dried Persimmon Cream Cheese and CrackersChapter 10: Salt-Grilled Mackerel PikeChapter 9: Grilled OnigiriChapter 8: Rolled OmeleteChapter 7: Chef's Three ChoicesChapter 6: Serving of TempuraChapter 5: EdamameChapter 4: Beef Tendon StewChapter 3: Seafood CarpaccioChapter 2: KaraageChapter 1: Potato Salad and Sea Cucumber