Season 2

Eight talented sushi chefs from across the country are put to the test by culinary legend chef Morimoto, new judge Phillip Frankland Lee, and host Lyrica Okano. First, the chefs must show off their knife skills and sushi knowledge by preparing nigiri, sashimi, and maki rolls, using tuna that’s been broken down expertly by Morimoto himself. Then, they must create a spectacular sushi platter featuring three kinds of fish to highlight technique, flavor, and personal style. One chef is eliminated.

This week, the chefs take inspiration from the tradition of sushi “on the go.” First, chef Morimoto demonstrates how to prepare tamagoyaki—a delicate, fluffy Japanese omelet—before challenging the remaining chefs to make their own version of the technically difficult dish. Then, the chefs must create a thoughtful, composed, and delicious bento box featuring a variety of different components, including an element inspired by a family member. Another chef is cut from the competition.

Lyrica sets up this week’s theme: teamwork. In their fastest Ikouze Challenge yet, the chefs work in pairs, using assigned ingredients and Japanese cooking techniques to prepare a delicious, composed dish. For the Kesshou Challenge, the winning pair choose new teams of three chefs each. Each team must create a pop-up restaurant concept with dishes that compete head-to-head. A surprise guest judge joins the judging panel, and the chef with the worst dish on the losing team goes home.

The five chefs left standing explore the concept of sushi as art, as their presentation and creativity skills are tested. First, they create exquisite, high-end canapes inspired by origami figures. Then, each chef is presented with a Japanese woodblock print—their inspiration for stunning sashimi platters. Some struggle with literal interpretations of the art, while others flourish with the creative challenge. Another chef is cut in an emotional exit, as the remaining four enter the semi-finals.

In the penultimate episode, the versatility of the four remaining chefs is put to the test. First, chef Morimoto challenges the chefs to create a dessert that pairs well with the tea of their choice. It’s one of the most stressful challenges yet, as the chefs attempt new techniques, and one chef’s dish has an explosive reaction. Next, the chefs are asked to think like chef Morimoto and create a Japanese dish that incorporates the flavors of one of the countries where Morimoto has a restaurant.

The three remaining chefs fight for a spot in the final head-to-head omakase and the chance to win it all. In the Ikouze Challenge, the chefs get to “choose their own adventure” and showcase a skill they haven’t yet been able to demonstrate in the competition. One chef is cut, and two remain to cook and serve a final eight-course omakase, showcasing their hospitality, on-the-spot preparation, menu choices, flavors, creativity, and technical skill. One chef is named Morimoto’s Sushi Master.