Sushi no Subete: Ginza Kyubei

鮨のすべて　銀座久兵衛
The title literally translating to "Everything of Sushi", this book by head chef Yosuke Imada of the celebrated Ginza Kyubey covers just about everything imaginable for sushi from appearance and decor, to the daily tasks and tools (+maintenance and a brief guide to sharpening!), a very clear discussion of how shari (sushi rice) should be done and why it is so important in sushi), and introductions and explanations of different fish and other ingredients.
* This book is Japanese language only.