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"Koutarou" no Otsumami Wasyoku

$ 35.00

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• 「高太郎」のおつまみ和食 "Kotaro" no Otsumami Washoku

  Written by Kotaro Hayashi, the owner-chef of the popular izakaya "Kotaro" in Shibuya, Tokyo, this book is a guide to a number of the "otsumami" dishes that he creates. The book has great visual guides to different ratios for liquids used in the dishes (dashi, dark soy sauce, light soy sauce, vinegar, etc) as well as detailed recipes and explanations of cooking techniques. Otsumami refers to the small, tapas-esque dishes that pair well with alcoholic beverages and are a staple at Japanese izakaya. Great book for those who enjoy long conversations over a glass of wine or two while nibbling on smaller bites.

  * This book is Japanese language only.

• • Length: 210mm
  • Width: 150mm
  • Height: 9mm
  • Weight: 204g

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1+1 no Wa no Ryouri

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• １＋１の和の料理

  A book from celebrated chef Sakafumi Matsumoto . This Japanese cookbook highlights simple recipes with ingredients commonly found in Japan.

  * Primarily Japanese language with English recipe translations in the rear.
  

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Arimoto Yoko no Marinate ga Areba

$ 40.00

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• 有元葉子のマリネがあれば

  A book from Tokyo-based chef Yoko Arimoto. This book covers a number of recipes and cooking techniques, all rooted in marinating ingredients prior to cooking -- both hot and cold preparation.

  * This book is Japanese language only.

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• • Length: 256mm
  • Width: 191mm
  • Height: 9mm
  • Weight: 300g

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Bunshi Chori no Nihonshoku

$ 58.00

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• 分子調理の日本食 Molecular Cooking in Japanese Cuisine

  This is a bilingual English-Japanese introduction to conceptual molecular Japanese cuisine. Each recipe is followed by short essays relating to the respective dish, providing cultural context or scientific concepts as food for thought.

  * This book is Japanese language only.

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• • Length: 234mm
  • Width: 184mm
  • Height: 15mm
  • Weight: 385g

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Charcuterie Kyohon: France no Syokubunka ga unda Niku Kakohin no Chori Gihou

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• シャルキュトリー教本　フランスの食文化が生んだ肉加工品の調理技法

  This is a cookbook dedicated to charcuterie from a classical French outlook, with sections dedicated to butchery, terrines and pates, sausages, and more.

  * This book is Japanese language only.

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  • * Measurements will be provided when this book comes back in stock.

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Craftsman's Poems

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Den: Shinka Suru Tokyo Nihon Ryori

$ 68.00

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• 傳　進化するトーキョー日本料理

  Den is a highly lauded kaiseki restaurant with one Michelin star to its name and a reputation for innovative dishes. This dual language English-Japanese cookbook is a great view into the chef's methods and processes, covering new dishes alongside Den menu mainstays.

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• • Length: 257mm
  • Width: 184mm
  • Height: 17mm
  • Weight: 508g

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France Ryori wo Egaku - Florilege

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• FLORILEGE　フランス料理を描く　フロリレージュ

  This book is a comprehensive walkthrough of French cuisine via the eyes, brain, and palate of Chef Hiroyasu Kawate of Florilege, a famed French restaurant in Shibuya, Tokyo. The book covers not just recipes and cooking techniques but also dives deep into plating techniques. That being said, the contents of this book don't just touch on French cuisine as you would find in France, but is a reflection of the culture of Japanese cuisine "washoku" applied to modern French cuisine.

  * This book is Japanese language only.

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Giwon Sasaki-Sasaki Hiroshi no Butai

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• 祇園さゝ木 佐々木浩の舞台

  Chef Hiroshi Sasaki's restaurant Gion Sasaki is a staple of Kyoto's Yasakadoori neighborhood, a well-established restaurant that's said to be one of the faces of Kyoto cuisine. This book, while including many recipes, is more of a look at Chef Sasaki's creative process and style.

  * This book is Japanese language only.

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  • * Measurements will be provided when this book comes back in stock.

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Hiden Hamo Ryori

$ 145.00

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• 秘傳鱧料理 Hiden Hamo Ryori

  This is an extremely dense and informative book about "hamo" - daggertooth pike conger - and how it is used in Japanese cuisine. Hamo is an eel that is notoriously complicated to prepare due to the sheer number of small bones in the body that are difficult to remove and are generally cut finely with a speciality knife called a hamokiri bocho. The book starts with an introduction to different seasonal dishes made from hamo, then displays a large variety of preparation methods, and finishes with commentary on the history of hamo-based cuisine.

  * This book is Japanese language only.

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• • Length: 256mm
  • Width: 197mm
  • Height: 31mm
  • Weight: 1228g

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Honkogetsu: The Ultimate Osaka Kaiseki

$ 160.00

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• 本湖月・穴見秀生の世界　Honkogetsu: The Ultimate Osaka Kaiseki

  Honkogetsu is a long-standing and well regarded kaiseki restaurant in the heart of Osaka helmed by Hideo Anami. Accompanied by detailed commentary in both English and Japanese, the lush and vibrant pictures paint Chef Anami’s ethos and methodology towards Japanese haute cuisine. There are chapters on each of the seasons in the beginning of the book with explanations of the displayed dishes at the end.

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• • Length: 298mm
  • Width: 238mm
  • Height: 30mm
  • Weight: 1520g

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Izakaya Baru no Waza Ari Niku Ryouri

$ 64.00

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• 居酒屋・バルの技あり肉料理

  This cookbook is dedicated to meat-centric dishes with knock-out recipes from a number of popular izakaya, bistros, pubs, and tapas restaurants across Tokyo and Osaka.

  * This book is Japanese language only.

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• • Length: 257mm
  • Width: 185mm
  • Height: 16mm
  • Weight: 748g

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IZAKAYA2017

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• 居酒屋２０１７

  This is a guidebook covering Japanese izakaya/pubs spanning all kinds of cuisines from yakitori and pasta to Mexican and New York-style bistros and more. With an index that spans across the majority of the major Japanese cities, this "mook" - Japanese shorthand for a magazine-style book - is a great introduction to Japanese culinary nightlife.

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• • Length: 280mm
  • Width: 207mm
  • Height: 11mm
  • Weight: 591g

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Japanese Kitchen Knives

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• An English language guidebook to the three single bevel Japanese knives found commonly in kitchens -- the deba, the yanagiba, and the usuba.  This book explains basic usage and techniques specifically related to each of the knives and their role in the kitchen, as well as a number of recipes and preparation guides. There's even a section that briefly introduces other forms and styles of Japanese knives, from the funayuki to the menkiri and more.

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• • Length: 256mm
  • Width: 200mm
  • Height: 18mm
  • Weight: 730g

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Jibie(Game) Kyouhon

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• ジビエ教本

  This book showcases the intimate and visceral relationship between animals and their role in the preparation of a meal. The book leads you from the animals' entirety, through the butchery, and into the simple yet refined dishes that are served at La Chasse in Tokyo. The deep browns and vivid reds, the crisp photography and stark lighting, the animals butchery are all inspiring.

  * This book is Japanese language only.

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  • * Measurements will be provided when this book comes back in stock.

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Jyukusei Niku

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熟成肉

Using a sample of popular steakhouses and meat-based restaurants in Tokyo and Osaka, this book is both a guide to the Japanese take on wet/dry-aging of various cuts and types of meat with recipes and as a primer to great restaurants to check out in Japan.

* This book is Japanese language only.

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• 熟成肉

  Using a sample of popular steakhouses and meat-based restaurants in Tokyo and Osaka, this book is both a guide to the Japanese take on wet/dry-aging of various cuts and types of meat with recipes and as a primer to great restaurants to check out in Japan.

  * This book is Japanese language only.

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  • * Measurements will be provided when this book comes back in stock.

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Kanzen Rikai Jyukusei Niku Bible

$ 60.00

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• 完全理解　熟成肉バイブル

  A thin but comprehensive guide to wet and dry aging beef. This book begins with covering aged beef in both America and France, then moves on into introducing Japanese producers. There are also brief but detailed guides to trimming and grilling aged beef, and another section dedicated to recipes utilizing aged beef.

  * This book is Japanese language only.

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• • Length: 256mm
  • Width: 190mm
  • Height: 12mm
  • Weight: 416g

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Korekara no Atarashii Charcuterie

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• これからの新しいシャルキュトリー

  * This book is Japanese language only.

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  • * Measurements will be provided when this book comes back in stock.

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Kyoto Wakuden Ryotei no Dekitate Kanmi

$ 38.00

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• 京都・和久傳　料亭のできたて甘味 Kyoto Wakuden Ryotei no Dekitate Kanmi

  Wakuden is a two-starred Michelin restaurant in Kyoto and their Sakaimachi branch is a confectionary shop specializing in "wagashi", or traditional Japanese sweets. This book is a comprehensive recipe book detailing how to make many of the confections they offer as well as introductions to the tools and ingredients they use in house.

  * This book is Japanese language only.

• • Length: 239mm
  • Width: 183mm
  • Height: 8mm
  • Weight: 245g

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Mitsuboshi Ryourinin Sekai ni Idomu

$ 35.00

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• 三つ星料理人、世界に挑む。

  This is a deeply philosophical, autobiographical text-only book by Toru Okuda of Ginza Kojyu and Ginza Okuda. In this book, he describes his experiences and world views that have led him to attaining the elusive three stars in the Michelin guide. He also explains his belief in sharing elevated Japanese cuisine worldwide.

  * This book is Japanese language only.

• • Length: 191mm
  • Width: 133mm
  • Height: 20mm
  • Weight: 270g

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Mukimono Shiki no Kaishiki

$ 68.00

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• むきもの　四季の皆市

  From Toshio Endo of Hirano and Aoyama Club fame, this book is an amazing technical guide to traditional Japanese cutting techniques with incredibly beautiful and detailed pictures. True to the name "Mukimono", the book focuses primarily on mukimono and usuba usage, but also details ways to use certain corer molds, kiridashi, and other kitchen tools to create and utilize beautiful shapes with and within ingredients.

  * This book is Japanese language only.

• • Length: 257mm
  • Width: 184mm
  • Height: 21mm
  • Weight: 919g

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Mutsukari 1st Stage Presentation

$ 68.00

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• Mutsukari is an avant-garde kaiseki restaurant in Ginza; this book is a compilation of technical, futuristic, and artistic plating composed as if they were conceptual art pieces.

  * This book is primarily Japanese language, with sections of English explanations.

• • Length: 290mm
  • Width: 214mm
  • Height: 15mm
  • Weight: 700g

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Nadaman-Nihon Ryori no Shinzui

$ 40.00

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• なだ万　日本料理の真髄

  A collection of recipes from a selection of talented head chefs of the kaiseki restaurants under the banner of Nadaman, a storied restaurant that has expanded to several international locations and 190 years of history to their credit. The book itself is filled with bright pictures of dishes veering more towards the traditional/classical, with the recipes written in a way that makes the book friendly to the home kitchen.
  

  * This book is Japanese language only.

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• • Length: 296mm
  • Width: 214mm
  • Height: 14mm
  • Weight: 479g

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Nihon Ryori 150 Fried Foods - New Ideas and Techniques

$ 70.00

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• 日本料理揚げ物新味150

  This is a comprehensive collection of recipes from 9 younger Tokyo-based chefs focusing exclusively on fried foods. Croquettes, vegetables, tempura, small appetizers, and more are covered in addition to a brief primer on ideal temperature ranges for frying.

  * This book is Japanese language only.

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• • Length: 256mm
  • Width: 193mm
  • Height: 17mm
  • Weight: 584g

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Nihon Ryori Ginza Kojyu

$ 190.00

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• 日本料理　銀座小十

  This book is a glance into 3-star Michelin kaiseki restaurant Ginza Kojyu's - and by natural extension its head chef Toru Okuda's - approach and philosophy towards Japanese cuisine. The book is extremely comprehensive with huge, beautiful pictures. This book itself is also on the bigger side (9.5" x 12"), as so to more accurately convey textures and scale than a smaller book. Highly recommended.

  * This book is primarily Japanese language with French and English commentary and translations available towards the rear of the book. 

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• • Length: 306mm
  • Width: 240mm
  • Height: 30mm
  • Weight: 1513g

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Nihon Ryori Ryu Gin

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• 日本料理　龍吟

  Ryugin is a 3-star Michelin kaiseki restaurant headed by Seiji Yamamoto. This book is less a cookbook and more of a philosophical reflection into his approach to all aspects of cooking. The book is a visual pleasure - not just the food being particularly gorgeous but with the earthenware and plates being exceptional as well. For those of you who enjoy watching the process, Yamamoto-san also has a YouTube channel called Tokyo Gastronomy that is highly entertaining.

  * This book is Japanese language only.

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  • * Measurements will be provided when this book comes back in stock.

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Nihon Ryoriten no Dashi Zukan

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• 日本料理店の出汁図鑑

  A comprehensive deep dive into Japanese dashi - soup stocks that are quintessential to Japanese cooking. This book covers both vegetable and fish based stocks common to Japanese cuisine in addition to recipes highlighting the usage of the mother stocks.

  * This book is Japanese language only.

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• • Length: **mm
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  • * Measurements will be provided when this book comes back in stock.

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Nihon Ryouri to Tennou

$ 165.00

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• 日本料理と天皇

  A philosophical and fascinating book on the relationship between the Japanese royal lineage and cuisine throughout history, touching on a variety of subjects. History and culture buffs will love this book and the numerous, beautiful images and eloquent writing that is offered.

  * This book is Japanese language only.

• • Length: 276mm
  • Width: 233mm
  • Height: 22mm
  • Weight: 1149g

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Nippon no Pan Meikan

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• 日本のパン名鑑

  * This book is Japanese language only.

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• • Length: **mm
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  • * Measurements will be provided when this book comes back in stock.

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Nukazuke no Kihon

$ 32.00

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• 抜か漬けの基本

  Nukazuke is a Japanese rice bran fermentation. This book, aptly translating to "The Basics of Nukazuke", is a great introduction to how to start a fresh nukazuke batch, how to maintain the fermentation and use it on ingredients, and relevant & delicious recipes that can be made from the fruits of your labor.

  * This book is Japanese language only.

• • Length: 210mm
  • Width: 148mm
  • Height: 11mm
  • Weight: 260g

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Ogata Yashu to Ryori

$ 300.00

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• 緒方　野趣と料理

  From Toshiro Ogata of the 2-star Michelin kaiseki restaurant Ogata in Kyoto, this book features stunning and evocative pictures of Ogata-san's cuisine with an eloquent foreword by luminary musical artist Ryuichi Sakamoto. The front of the book is full color and huge shots of ingredients, food, and pottery used by Ogata-san, whereas the rear is dual language Japanese-English descriptions of each philosophy, each dish, and each thought process into the things being transposed into photos.

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• • Length: 300mm
  • Width: 277mm
  • Height: 30mm
  • Weight: 1850g

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Osechi Taikan

$ 170.00

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• 御節大観 OSECHI

  Osechi is a traditional Japanese meal that is eaten at the start of the year, notable for the meal being compartmentalized into stacking boxes called juubako. This book covers traditional and modern approaches as to how osechi can be made, the preparation for the various ingredients and the compartments they should be organized in, and the different kinds of juubako that are used in osechi.

  * This book is Japanese language only.

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• • Length: 296mm
  • Width: 219mm
  • Height: 27mm
  • Weight: 1422g

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Otsumami Yokocho

$ 26.00

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• おつまみ横丁

  Otsumami are little tapas-style plates generally geared towards drinking - pub food, essentially. This compact recipe book contains quick and concise instructions for most of the recipes, but also contains detailed instructions for general preparation and ingredient handling.

  * This book is Japanese language only.

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• • Length: 172mm
  • Width: 106mm
  • Height: 13mm
  • Weight: 168g

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Pro no Tame no Gyuniku & Butaniku Ryori Hyakka

$ 65.00

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• プロのための牛肉＆豚肉料理百科

  An introduction to the usage of different cuts of beef and pork meat, and a showcase of dishes from different chefs of different backgrounds primarily geared towards professionals. There are an assortment of sections covering cured meats, sausage making, and animal rearing.

  * This book is Japanese language only.

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• • Length: 277mm
  • Width: 200mm
  • Height: 14mm
  • Weight: 649g

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Pro no Tame no Kai Ryori to Senmonten no Kihon Gijyutsu

$ 90.00

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• プロのための貝料理　貝図鑑と専門店の基本技術

  This book is an extremely comprehensive guide to handling mollusks across a large diaspora of culinary disciplines. From shucking techniques to recipes to taxonomy, just about everything relating to non-crustacean shellfish gets touched on.

  * This book is Japanese language only.

• • Length: 257mm
  • Width: 194mm
  • Height: 24mm
  • Weight: 952g

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Pro no Tame no Niku Ryori Senmonsyo

$ 65.00

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• プロのための肉料理専門書

  An introduction to the usage of different cuts of red meats and poultry, and a showcase of dishes from different chefs of different backgrounds primarily geared towards professionals. There are an assortment of sections covering dish ideas, cooking techniques, and different philosophies in approaching meat-based cuisine.

  * This book is Japanese language only.

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• • Length: 279mm
  • Width: 200mm
  • Height: 16mm
  • Weight: 749g

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Ramen Taizen Kanzenban

$ 185.00

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• ラーメン大全完全版 Ramen Taizen Kanzenban

  This book is a dictionary of ramen from Ryouichi Nishio, one of the cofounders of Ramen Nagi. This book covers everything ramen - noodles, soups, sauces, toppings, regional variants - and is very comprehensive. This book boasts an impressive 1317 recipes that include soups from other cultures, as well as specific recipes from ramen shops across the world, including Nakamura in NYC.

  * This book is Japanese language only.

   
  

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• • Length: 264mm
  • Width: 197mm
  • Height: 53mm
  • Weight: 2100g

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Restaurant no Charcuterie

$ 90.00

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• レストランのシャルキュトリー

  This book is a dedicated guide into covering cured pork in all its different forms in classic French discipline. As the title implies, the contents are primarily geared towards restaurant-style preparation, but are not limited to that.

  * This book is Japanese language only.

• • Length: 265mm
  • Width: 213mm
  • Height: 17mm
  • Weight: 672g

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Restaurant Ogino no Kudamono Ryori

$ 75.00

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• レストランOGINOの果物料理

  From appetizers to desserts, this cookbook details how to use and prepare different fruits in cuisine, organized by season. The book is by Shinya Ogino, a prolific chef in Tokyo.

  * This book is Japanese language only.

• • Length: 257mm
  • Width: 190mm
  • Height: 22mm
  • Weight: 722g

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Ryori no Atarashii Miryoku ga Hirogaru Konsai no Washoku Kobachi314

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料理の新しい魅力が広がる根菜の和食・小鉢314

From esteemed chef Toshio Endo, this book covers root vegetables in depth by season and preparation. As with the food, explained in thorough detail, the plating and earthenware Endo-san employs is a treat for the eyes.

* This book is Japanese language only.

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Ryori no Idea to Kangaekata

$ 55.00

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• 料理のアイデアと考え方

  This book is a highly philosophical view into ingredients -- nine highly revered Japanese chefs including Yoshihiro Murata of Kikunoi and Masahiro Kurisu of Tankumakita fame, having conversations about twelve common vegetables and how to approach these ingredients. This is less of a cookbook and more thought-provoking dialogue toward cookery.

  *This book is Japanese language only.

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• • Length: 240mm
  • Width: 172mm
  • Height: 18mm
  • Weight: 539g

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Ryorinin no Tame no Game Meat Guide

$ 80.00

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• 料理人のためのジビエガイド

  A guidebook to handling, preparing, and cooking native Japanese game meats such as duck, boar, quail, bear, deer, and other game meats both of land and air.  This guidebook is geared more for the industry professional, but can be applied to the home kitchen.

  * This book is Japanese language only.

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• • Length: 242mm
  • Width: 195mm
  • Height: 12mm
  • Weight: 554g

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Ryorinin no Tame no Washoku no Utsuwa Atsukai-kata Hand-Book

$ 48.00

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• 料理人のための和食の器・扱い方ハンドブック

  This book by prolific chef and author Toshio Endo goes into vast detail about the types of different Japanese earthenware, plates, bowls, and dinnerware, aimed at the professional food industry. A great book with lots of interesting shapes and formations and how to use them in the context of plating. 

  * This book is Japanese language only.

• • Length: 210mm
  • Width: 150mm
  • Height: 16mm
  • Weight: 342g

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Saishin Tori Ryori- Teiban to Bui betsu Arrange 82shina

$ 75.00

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• 最新鳥料理　定番と部位別アレンジ82品

  Winner winner chicken dinner! ...This book has recipes for 82 different chicken recipes, spanning the expertise of four different chefs from successful Japanese restaurants in the fields of French, Italian, Chinese, and Japanese cuisines.

  * This book is Japanese language only

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• • Length: 259mm
  • Width: 215mm
  • Height: 19mm
  • Weight: 977g

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Saisouzou Suru Kyodo Ryori

$ 60.00

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• 再創造する郷土料理

  From Ginza Mutsukari's Yoshihisa Akiyama comes a book dedicated to reimagining ways to present and approach regional dishes from each major area of Japan. With each dish explained is an opposing page detailing a parallel version of the dish. A great read as it introduces a bunch of beloved local dishes while also showing a modern paradigm on each one.

  * This book is Japanese language only.

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• • Length: 290mm
  • Width: 214mm
  • Height: 15mm
  • Weight: 787g

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Sanpi Ryoron Kasahara Masahiro Tori Daijiten

$ 52.00

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• 賛否両論　笠原将弘　鶏大事典

  This book is a thorough and encyclopedic guide to chicken through the lens of Masahiro Kasahara of Sanpi Ryoron in Ebisu, Tokyo. Fried, braised, steam, in ramen, roasted, skewered and grilled, breast, thigh meat, wingtips... several different ways to prepare chicken have been covered in this book, which tends to veer more towards friendly and casual fare without being too pretentious. Really fun to read.

  * This book is Japanese language only.

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• • Length: 259mm
  • Width: 185mm
  • Height: 18mm
  • Weight: 715g

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Shofukuro Kiki no Omotenashi

$ 160.00

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• 招福樓 季々のおもてなし Shofukuro Kiki no Omotenashi

  Shofukuro is a highly respected kaiseki restaurant in Shiga prefecture, due northeast of Kyoto, with another branch location in Tokyo. This book aims to highlight the seasonal courses, the influence of history on their cuisine, tableware, architecture, tea ceremony, and much more. There is both English and Japanese and text to accompany the bright and detailed photography. This is wonderful book for those who appreciate history and context in addition to elevated cuisine.

• • Length: 283mm
  • Width: 230mm
  • Height: 26mm
  • Weight: 1128g

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Shokudo Ogawa no Ryoricho

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• 「食堂おがわ」の料理帖 Shokudo Ogawa no Ryoricho

  Shintaro Ogawa hails from Fukuoka Prefecture and worked at a kappo restaurant before opening Shokudo Ogawa in Kyoto. This book is an extensive and detailed guide to the elevated izakaya/tapas-forward dishes that he serves. From creative "zensai" (appetizers) to grilled meats to fried dishes and more, there are a plethora of recipes to check out. The accompanying pictures serve as an informative step-by-step guide even if you are unable to read Japanese.

  * This book is Japanese language only.

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• • Length: 210mm
  • Width: 148mm
  • Height: 11mm
  • Weight: 292g

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