Shunju: New Japanese Cuisine

Front Cover
Periplus, 2002 - Cooking - 271 pages
3 Reviews
Shunju: New Japanese Cuisine brings you the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. Everything about these restaurants is unique--their design, decoration, and lighting--but most especially the cuisine. At the Shunju restaurants the menu changes with the seasons and the specials change daily depending on what is available from the market. The chefs choose from hand-picked farmed and wild vegetables that arrive each morning. The food, though quintessentially Japanese, is fresh and innovative, with unexpected touches from other cuisines. Stunning photographs, shot on location throughout the four seasons, and modern recipes that are as beautiful in presentation as they are to taste, make Shunju: New Japanese Cuisine a must for both professional chefs and dedicated amateurs.

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Review: Shunju: New Japanese Cuisine

User Review  - Mathew - Goodreads

Some really interesting recipes in this book from the flick through I've had so far. Read full review

Review: Shunju: New Japanese Cuisine

User Review  - titi - Goodreads

I have more than 50 books on Japanese cuisine and this my most favorite; the recipes are extremely challenging, photography impressive and the writing is not too bad. Read full review

About the author (2002)

Marcia Iwatate is one of the leading professionals in the Japanese design and food industry. She is the author of "Eat.Work.Shop.", and co-author of "Shunju: New Japanese Cuisine", which won a James Beard Award in 2004.

Takeshi Nakasa of Nacasa & Partners, Inc., a photographic studio in Tokyo, has been taking commercial interior design and architectural photographs since the 1970s.

Is known for his unique attention to detail and ability to capture the sensual qualities of his subjects. Born in Yokosuka, Japan, he has worked as a commercial photographer in countries as diverse as New Zealand, Japan, Singapore since.

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