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YOSHIHIRO MURATA is the third generation owner/chef of Kikunoi, a Kyoto-based kaiseki restaurant, with a branch in Tokyo. The work of photographer MASASHI KUMA has appeared in numerous publications, including Voce and GQ. This is his first book.
If it has ever occurred to you, as it has to me lately, how the food of some superstar French and Spanish chefs leads right back to the Japanese tradition of exquisite little plates called kaiseki, this book confirms that idea. Preparing the food beautifully photographed in the lush KAISEKI by Kyoto restaurateur Yoshihiro Murata is almost beside the point; understanding, and salivating, is. -- DEGREESlNewsweek Sumptuous photographs. --Gourmet A Striking new book on kaiseki cuisine by one of Japan's top chefs and restaurateurs.... The recipes give insights into the mechanics of a little-understood culinary world. -Financial Times Visually stunning.... Each dish is a beautiful example of the Japanese cooking art form, Kaiseki. --Kirkus Reviews It is an art form.... Full of a collection of carefully formed recipes and photographs of artfully presented dishes. --The Globalist.com If it has ever occured to you, as it has to me lately, how the food of some superstar French and Spanish chefs leads right back to the Japanese tradition of exquisite little plates called kaiseki, this book confirms that idea. Preparing the food beautifully photographed by in the lush KAISEKI by Kyoto restaurateur Yoshihiro Murata is almost beside the point; understanding, and salivating, is. --Newsweek Sumptuous photographs. --Gourmet A Striking new book on kaiseki cuisine by one of Japans top chefs and restaurateurs. The recipes give insights into the mechanics of a little-understood culinary world. --Financial Times Visually stunning.... Each dish is a beautiful example of the Japanese cooking art form, Kaiseki. --Kirkus Reviews It is an art form. Full of a collection of carefully formed recipes and photographs of artfully presented dishes. --The Globalist.com If it has ever occured to you, as it has to me lately, how the food of some superstar French and Spanish chefs leads right back to the Japanese tradition of exquisite little plates called kaiseki, this book confirms that idea. Preparing the food beautifully photographed by in the lush KAISEKI by Kyoto restaurateur Yoshihiro Murata is almost beside the point; understanding, and salivating, is. --Newsweek Sumptuous photographs. --Gourmet A Striking new book on kaiseki cuisine by one of Japans top chefs and restaurateurs. The recipes give insights into the mechanics of a little-understood culinary world. --Financial Times Visually stunning.... Each dish is a beautiful example of the Japanese cooking art form, Kaiseki. --Kirkus Reviews It is an art form. Full of a collection of carefully formed recipes and photographs of artfully presented dishes. --The Globalist.com
