Shunju: New Japanese Cuisine brings you the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju.

Japanese cuisine in its cultural context.

125 new recipes that highlight the best of Japanese cuisine, but in new, simpler ways.

An introduction to Japanese food, this illustrated guide talks you through the food, how to eat it and even how to order in Japanese. It is pocket size and should be ideal to take along to a restaurant or for travel to Japan.

This guide offers practical tips on what to order and how to enjoy it.longside sample menus, this volume also explores the history of Japaneseestaurant etiquette, the emphasis on visual presentation, and regionalariations.

Fortunately, The Connoisseur's Guide to Sushi is here to help. With detailed explanations of everything from maki to sake, Dave Lowry demystifies the language, lore, and - of course - the food that diners may encounter.

This is the cookbook for anyone who enjoys the simple, fresh and beautifully presented foods of Japan, and is the ideal introduction for those who have yet to taste its delights.

Tabemasho! Let's Eat! is a tasty look at how Japanese food has evolved in America from an exotic and mysterious--even "gross"--cuisine to the peak of culinary popularity, with sushi sold in supermarkets across the country and ramen ...

The book also features a glossary of kaiseki terms and exact recipes from the Kikunoi kitchen.