Eight competing chefs meet judges Masaharu Morimoto, Dakota Weiss and J. Kenji López-Alt; they'll need to prove their mastery of fundamental sushi skills in the first challenge, because one chef will be eliminated.
Chef Morimoto turns up the heat with a spicy sushi challenge; the seven remaining chefs create decadent sushi rolls, then add heat to a Japanese style dish; however, as the dishes get hotter, so does the competition, and one more chef goes home.
The six remaining chefs compete in a three-round conveyor-belt sushi tournament; in the end, two chefs will battle it out to see who keeps their place in the competition.
Chef Morimoto challenges the five remaining chefs to make their own versions of on-the-go Japanese street food and to "think like Morimoto" while using Japanese flavors and sushi techniques to reinvent American classics; only four chefs remain.
The final four chefs must prove their storytelling skills in the kitchen, creating a dessert featuring candy flavors reminiscent of their childhoods and a three-tiered seafood tower that tells their own chef's story; guest judge Shota Nakajima joins.
The three remaining chefs remake a failed dish from earlier in competition, as they battle it out for the title of Sushi Master and $25 thousand; one chef is eliminated, leaving two chefs to serve the final Omakase to the judges.
Eight sushi chefs put their skills to test by chef Morimoto and new judge Phillip Frankland Lee; the chefs show off knife skills and sushi knowledge by preparing nigiri, sashimi and maki rolls, using tuna that's been broken down by Morimoto himself
Chef Morimoto demonstrates how to prepare tamagoyaki before challenging the chefs to make their own version of the dish; the chefs must create a thoughtful, composed and delicious bento box, including an element inspired by a family member.
In their Ikouze Challenge, the chefs work in pairs, using assigned ingredients and Japanese cooking techniques; for the Kesshou Challenge, the winning pair choose new teams of three chefs each; each team must create a pop-up restaurant concept.
The chefs create high-end canapes inspired by origami figures; 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.
Chef Morimoto challenges the chefs to create a dessert that pairs well with the tea of their choice; the chefs are asked to create a Japanese dish that incorporates the flavours of one of the countries where Morimoto has a restaurant.
In the Ikouze Challenge, the chefs get to showcase a skill they haven't yet been able to demonstrate; two chefs cook and serve a final eight-course omakase, showcasing their hospitality, preparation, choices, flavors, creativity, and technical skill.
