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銀座 小十の盛り付けの美学: 徹底図解 進化する日本料理とは何か The Aesthetics of Plating at Ginza Koju
An exploration of Japan's seasonal festivals and seasonal ingredients from Toru Okuda of Ginza Koju. Based on his deep knowledge of Japanese cuisine, his dishes are overwhelmingly beautiful and sophisticated in their presentation, born from his refined inspiration. He does not accept the traditional, often monotonous presentation of Japanese cuisine, but instead constantly looks to the future to create “cool” Japanese cuisine. From appetizers, hachiju, sashimi, grilled dishes, simmered dishes, to the main course, this book illustrates the representative dishes of Ginza Koju. It examines the work and hidden intentions behind the completion of each dish's presentation.
* This book is Japanese language only.
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Length: 25.5cm
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Width: 18cm
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Height: 2cm
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Weight: 700g
