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Japanese Cuisine Guide from C.H.I.P.S.

Shunju: New Japanese Cuisine

by Takashi Sugimoto
and Marcia Iwatate


Shunju represents the latest trends in Japanese cuisine. Only the finest seasonally sourced and farm-fresh ingredients are served in the award-winning restaurants, which are designed by Japan's leading restaurant and bar designer, Takashi Sugimoto.

Shunju's menus vary with the seasons and chefs are supplied in-season specialties from selected local farms. The restaurant's designs are modern, funky, and often quite bizarre. The designs represent the new lifestyle philosophy of Japan's urban culture—in Shunju's interiors, within the chaotic city of design and food, more value should be placed on nature and time, on the textures of genuine materials, the flavor of natural foods.

Stunning photographs 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.



Contents

  1. The Shunju Way
  2. The Seasonal Kitchen
  3. Spring
  4. Summer
  5. Autumn
  6. Winter

Appendices
Index

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Shunju: New Japanese Cuisine
by Takashi Sugimoto and Marcia Iwatate
271 pages $34.95 + shipping

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