The Origins of Tuna Tartare, Basque Style Wines, Fresh Udon

An udon restaurant is making waves in Little Tokyo by serving handmade, cooked to order, udon noodles. Jonathan Gold describes how the noodles are kneaded, rolled and cut. As Chaya Brasserie celebrates 30 years in Los Angeles, CEO Yuta Tsunoda stops by to talk about his family's 362-year-old restaurant in Japan and why his father chose to move to LA. Good Food's wine guru, Stacie Hunt, finds Basque-style wines in Spain and in Oregon. Plus, Laura Avery interviews raw-chef Matthew Kenney about figs and Jessica Kamper of Shanley Farms returns to the market with their finger limes.