What We Did:


Write, Produce, Direct, Line Produce

This was a fun pilot to produce. We produced this with the help of the Ministry of Internal Affairs and Communication, a show about the flavours and not so well known elements of Japan. We travelled through 8 Different Japanese Destinations, to find some out of the ordinary places and some of the best food we’ve ever eaten. Waiting for it to be syndicated, contact Michael Stanish to get a preview. 

Director: Helen O’Hanlon
Presenter: Jim Moir
Executive Producer: Kimimoto Nishijima, Michael Stanish
Line Producer: San Takashima


The goal of the program is to be delicious and fun. Not heavily technical. Not laced with false narrative or conjured drama. Simple, delicious fun – a way to show our audience that Japan is there for the taking. No snobbery, no fancy crazy meals that are out of reach to the average wallet, but an attainable level of wonderful that is humorous, curious, happy go-lucky and utterly mouth-watering to watch.

Japan is unique to travel, the welcoming culture, the Shinkansen, the vending machines, those loos! We would, in between meals, weave in the experiences of travelling across Japan, visiting old school food markets, as well as a bustling fish market, taste the varieties of sake at a brewery while seeing how it’s made, experience Onsen (natural hot springs in which you can actually boil an egg), learn a little about the unique local flavours, and the breadth of skills.

It’s imperative that we mould the trip to be achievable and enjoyable for our talent. We may reduce the number of destinations to make it more manageable.


The recent success of ‘Chef’s Table’ on Netflix is a key reference for us. We will be creating very beautiful footage, the highest quality imagery – a whole level above standard TV food shows. The key difference between a show like Chef’s Table and ours is that we are not courting a heavy narrative or serious tone. We are having fun taking the audience with us on our ride through 8 of the best bites you could wish to have.

So it must and will look utterly gorgeous. Our host will be the audiences’ mate: affable, immersed, their relationship to camera being as if talking to a friend, having a good a laugh together with us. We also want our host to narrate the show in VO.

Japan is safe, clean and welcoming – but the language barrier alone creates naturally comedic moments. We want to enjoy our host experiencing the culture, to watch their practical experiences, such as interactions with chefs, customers, learning about and enjoying the food itself. We want to find out a bit about what’s in a Japanese larder; the processes involved in miso fermentation, sake brewing, why kobe beef is just so freakin’ good. We want to hear stories of regional influences on Japanese cooking.

A slick, fun, pacey, ridiculously delicious dalliance through some of the best bites in Japan.