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Sam meets with movie star Jun Ichikawa to prepare a special Bento for Hinamatsuri. At the end of the trip, Sam returns to Genoa, where he meets with the Director of the Museum of Oriental Art "Edoardo Chiossone" Aurora Canepari.

In the magnificent Turin, in a special lesson with the master Akira Yoshida, Sam discovers the spring and summer freshness of Hiyashi Ramen. Once again, in the company of the oriental art critic Paolo Linetti, fascinating cultural aspects are revealed.

In the heart of Trastevere, Sam meets the influencer Kenta Suzuki, with whom he prepares a typical Hanami Bento and discovers many gastronomic curiosities on the subject, further exploring them in Genoa with the Bento master Aiko Kanaya.

Once again in the company of Miyako Stella, Sam tells the story of one of the most iconic Japanese dishes: Onigiri. Then, together with the Italian-Japanese content creator Noelle Kondo, we will move to the stove.

Sam in Vincenza meets the Tea Master Makiko Wakita and her assistants for a spring dive into the most representative ceremony of Japanese culture. Equally ancient and noble is the art of calligraphy, called Shodo, together with Shohei Tsuru.

Sam returns to San Miniato with Emiko Davies, this time to cook Ichigo Daifuku, a popular dessert featuring mochi dough and strawberries. Fruit in Japan is very special.

In the splendid Florence, Sam cooks in the traditional Japanese restaurant "Il cuore", supported by the owner Megumi Takayama: the main recipe is Inarizushi, a typical Hanami dish dedicated to the Shinto deity Inari.

In Florence, Sam learns how to prepare the iconic Hanami dish, the colorful Dango. His new Sensei is Mime Kataniwa, a well-known television chef. In Brescia, with the art critic and director of the Mazzocchi Museum, Paolo Linetti.

Sam's journey to discover Hanami begins in San Miniato. Under the guidance of Emiko Davies, an internationally renowned food writer, he discovers how to prepare Sakuramochi. Later, in Genoa, he meets soprano Megumi Akanuma.