Restaurateur and chef Teiichi Sakurai brings an authentic Japanese culinary experience to Tei-An, his Dallas Arts District restaurant. In the December episode of CEO, Sakurai joins host Lee Cullum to detail the process of making soba noodles, the house specialty he mastered over the course of nearly two years. Sakurai also shares how rising costs have spurred innovation at Tei-An and his causal eatery Ten Ramen.

Watch this episode on KERA TV:

Friday, December 6 at 7:30pm
Monday, December 23 at 10pm
Sunday, December 29 at 10:30am

Listen to this episode on KERA FM:

Sunday, December 8 at 5pm