Sushi Chef: Sukiyabashi Jiro
2016. g. maijs · Kodansha USA
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Revered restaurateur Jiro Ono’s (Jiro Dreams of Sushi) extended chat on all things sushi shocked the industry and aficionados alike when it was first published in 1997 and has remained indispensable over the years thanks to his nonchalant revelation of top trade secrets. While first and last things cannot be so easily taught and the Sukiyabashi experience has stayed as unique as he warned with a wink, it is no exaggeration to call this book, finally available in English, the Bible of sushi chefs. Based on countless interviews over an extended period by a critic who had been better known for his comfort food expertise, marvelously retaining the maestro’s pleasantly down-to-earth voice, and amply illustrated with color photos, here is a belated surprise gift to all serious lovers of sushi who must rely on the vernacular.
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Shinzo Satomi (1937-2002) is the pen name used by Atsushi Naitoh for his gourmet writing. A columnist for Japan's leading monthly magazine Bungei Shunjuu (the Time magazine of Japan), Satomi covered the food and dining beat for the magazine for decades. He is considered among gourmands to be the father of Japan's B-Class Gourmet boom of the '90s, which developed after Japan's economic bubble burst in the late '80s. His "BEST OF" series of essays were trend-setting and king-making for those establishments that found themselves detailed with his passionate words.
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