Tokyo New Wave: 31 Chefs Defining Japan's Next Generation, with Recipes by Andrea Fazzari

  • Uni in soy Béchamel sauce [Zaiyu Hasesgawa, Den] (page 13)

    from Tokyo New Wave: 31 Chefs Defining Japan's Next Generation, with Recipes Tokyo New Wave by Andrea Fazzari

    • Categories: Small plates - tapas, meze; Japanese
    • Ingredients: soy sauce; sake; mirin; sea urchins; butter; soy milk; heavy cream; yuba sheets; wasabi
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  • Eat Your Books

    Experience the youthful Tokyo food scene in this brilliantly photographed book filled with profiles, interviews and recipes.

    Full review
  • ISBN 10 0399579125
  • ISBN 13 9780399579127
  • Linked ISBNs
  • Published Mar 13 2018
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

James Beard Award Winner - Photography 2019

Showcasing the new talent of Tokyo's vibrant food scene, Andrea Fazzari profiles 31 chefs who are shaping the future of one of the world's most dynamic food cities.

In a luxe collection filled with portraits, interviews, and recipes, author Andrea Fazzari explores the changing landscape of food in Tokyo, Japan. A young and charismatic generation is redefining what it means to be a chef in this celebrated food city. Open to the world and its influences, these chefs have traveled more than their predecessors, have lived abroad, speak other languages, and embrace social media. Yet they still remain distinctly Japanese, influenced by a style, tradition, and terroir to which they are inextricably linked. This combination of the old and the new is on display in Tokyo New Wave, a transporting cookbook and armchair travel guide that captures this moment in Japanese cuisine and brings it to a savvy global audience.

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