Blending culinary mastery with pure delight, this captivating cookbook from the founders of San Francisco's groundbreaking Rintaro restaurant is a master class in preparing homemade Japanese food. Its expertly photographed recipes translate the experience of a Tokyo izakaya ("stay-drink-place") to the home kitchen, with crisp, juicy, delectable dishes.

• Contains more than 70 recipes.
• Recipe highlights include Tomato No Sunomono, Bifu Kare Raisu, and Gindara No Sunomono.
• Written by Sylvan Mishima Brackett and Jessica Battilana.
• Hardcover, 304 pages.