Tokyo Izakaya Cookbook: Delicious Pub Recipes from Six Popular Tokyo Eateries - Kotaro

Kotaro Chef Kotaro Hayashi's hipster-like affinity for the handcrafted comes through in every dish.--Conde Nast Traveler. \nAmetsuchi Chef Miho Tsuchii's simply cooked dishes bring out the full character of the ingredients she uses. Her gentle flavors make every mouthful a delight. \n \nShuko Takigiya Chef Hiroto Kibayashi's delicious appetizers are the perfect accompaniment to drinks. He is known for traditional dishes with modern twists. \n \nShutei Zorome Great attention to fine detail is prevalent in many aspects of the unique, humorous dishes created by Chef Hisato Ohno. \n \nSakebozu Chef Tomo Maeda excels in the use of spices as hidden accents, and in finding the cooking method most suited to a particular ingredient. \n \nNihonshu-ya Chef Ken'ichi Takaya is known for his innovative combinations of Japanese and Western flavors and cooking methods.\n