Tokyo New Wave: 31 Chefs Defining Japan's Next Generation, with Recipes [A Cookbook]

For the size and quality of the book you can't beat it! Like the other review stated: the corners are a little bent but overall in good condition. I wish there were more recipes but tbh I purchased for aesthetic reasons anyway lol

I have always loved Japanese food because it uniquely explores texture, color and taste. The camera can capture only two of these, but the writing in this book brings a new element, the culture. The photographs in this book are stunning. The light, color, and texture of the images tell a beautiful and intimate story of Japanese culture expressed through, what feels like a religious act of dining. Fazzari proves that she is a master photographer and in a unique position to tour the reader through the exotic world of these master chefs and their edible masterpieces. Her personal reverence for the culture is apparent in the stories she tells of dining in these amazing restaurants. The pages made me feel like I was traveling, with newfound insight of the culture.  Each chef has a montage of images that juxtaposes the amazing dishes, their preparation, and personal images that illustrate their personality. I enjoyed seeing the chefs both in the formal role as master, and then outside their restaurant doing something completely different. For example, I loved Yusuke Namai’s spread titled “Music/Openness” that includes an amazing vegetable dish contrasted with a photo of him him carrying his guitar in a crowded train station. Chef Shuzo Kishida’s spread titled “Sensitivity/Restraint” shows an exquisite green scallop cake contrasted with him almost hiding in an enormous rain coat.  These beautiful images humanize the chefs while leaving us in awe for their ability to create such amazing culinary art. This book shows a new world I did not know existed. It brought me to a different place. Thank you for the intro tour.  Now I need to go to Tokyo.

If you are going to Tokyo, you have to read this book. Are you going to trust Trip Advisor on where to eat? Good luck... If you are not going to Tokyo, this book will create vivid waking dreams of the dynamic world of young chefs in one of the world's best cities for food. It truly is a unique and inspiring volume and Andrea Fazzari does a far better job of presenting the emotions and experiences felt at these restaurants than the chefs themselves could. It is a guide from a reader's point of view and much more valuable, in-depth and approachable than any Michelin or similar guide. Not only do you learn about these wonderful restaurants, but you get to know the chefs, anecdotes from the lives, their philosophy. Also, if you are a fan of photography, you will love the splendid pictures that tell a story of their own. Andrea Fazzari is a well know travel and leisure photographer with a long and distinguished history of photographing some of the worlds leading chefs. I hope this is the first of many similar books. Has Netflix or David Gelb reached out to secure the rights for a new series? They should!!! A rare gem of a book and a must read. Brava!

Tokyo New Wave is a special book. I used to live in Japan many years ago and the book brought back so many feelings and emotions. The author captures the feeling and sensibility of Japan through its many profiles of chefs and their restaurants and the interviews that capture each chef's personality. The book's photography is gorgeous! I read through each profile slowly, a little each night, savoring each like a delicious meal. Many of the photos had me wishing I could get blown up versions to hang in my home. This book isn't a guide book; it's an expert portrait of a contemporary culinary scene. It's a behind-the-scenes view into a coterie of artists reshaping the Tokyo dining landscape and a warm and personal glimpse through the lens of a master photographer. The photography is so good that it's easy to focus exclusively on that and not highlight the insightful and sensitive writing in each profile. The author clearly is a "listener" and, even though she is a visitor to Japan and Tokyo, she writes about each chef with subtlety, respect, and warmth. I'm grateful to Ms. Fazzari for assembling the book and can only hope it will become one of a series.

As a food professional, I have a wide and varied collection of cook books. Ms Fazzari’s Tokyo New Wave is a brilliant addition to my collection. The stunning photographs alone would be enough reason to purchase this book. The recipes, though very aspirational, are written in such a way that a home cook can follow them and come up with satisfying results.The interviews with the chefs offer insight into their minds and hearts, and have offered me a glimpse into Japanese food and culture that I might not have had otherwise.I am on a plane en route to Tokyo as I write this & I’m fortunate enough to have reservations at two Tokyo New Wave restaurants.Arigato, Andrea!

This book should have never been packed and shipped !!!Book content is Great !!!Packing carton was undamaged, book should have been set aside for inspection.

If you want to understand the powerhouse chefs behind the new wave of Japanese cuisine, this is a must read. This book provides a unique and insightful foray into the new world of visual and savory experiences. The author, Andrea Fazzari's, voice is personally compelling and knowledgable. In reading this book, you meet the chefs in person through their interviews with the author. The emotion that they infuse into their work is conveyed through the stories they tell. I enjoyed the book, will try many of the recipes, and predict it will be a resource for other culinary enthusiasts.

Beautiful book! The photography is amazing and the writing really shows how much the author cares about each chef. Really spectacular.

Great book both pictures and content are really terrific.

Nice picture and nice information

Muy bueno recomendado para ver nuevas tendencias y fusion de la cocona japonesa con los conocimientos de los chefs que viajaron por Europa y aplican estas técnicas en su cocina

Consiste en entrevistas a jóvenes cocineros de prestigio que trabajan en Tokio, junto a recetas de casi todos ellos. La selección es acertada y el libro es interesante. Al ser una selección que no tiene en cuenta el tipo de cocina, las recetas son muy diversas, con particular hincapié en cocina japonesa y francesa.

die wenigen Rezepte die im Buch enthalten sind sind eher enttäuschend und für Europäische Verhältnisse eher Old als New Wave. Immer die gleichen langweiligen Fragen an die einzelnen Köche. Leider kein Kochbuch sondern eine Selbstdarstellung von 31 Köchen die nicht erkennbar neue Wege gehen, da natürlich auch die entsprechenden Rezepte fehlen die das Neue repräsentieren würden. Wohl leider eher eine nette Beschäftigung für die Autorin als ein informatives Buch über neue japanische Küche.