Nihon Ryori Ginza Kojyu

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.