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Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant, by Yoshihiro Murata

PDF Ebook Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant, by Yoshihiro Murata

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Review

"If it has ever occurred to you, as it has to me lately, how the food of some superstar French and Spanish chefs leads right back to the Japanese tradition of exquisite little plates called kaiseki, this book confirms that idea. Preparing the food beautifully photographed in the lush KAISEKI by Kyoto restaurateur Yoshihiro Murata is almost beside the point; understanding, and salivating, is." —^lNewsweek"Sumptuous photographs." —Gourmet"A Striking new book on kaiseki cuisine by one of Japan’s top chefs and restaurateurs…. The recipes give insights into the mechanics of a little-understood culinary world." –Financial Times"Visually stunning…. Each dish is a beautiful example of the Japanese cooking art form, Kaiseki." —Kirkus Reviews"It is an art form…. Full of a collection of carefully formed recipes and photographs of artfully presented dishes." —The Globalist.com

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About the Author

YOSHIHIRO MURATA is the third generation owner/chef of Kikunoi, a Kyoto-based kaiseki restaurant, with a branch in Tokyo. The work of photographer MASASHI KUMA has appeared in numerous publications, including Voce and GQ. This is his first book.

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Product details

Hardcover: 192 pages

Publisher: Kodansha International; Reprint edition (August 31, 2012)

Language: English

ISBN-10: 1568364423

ISBN-13: 978-1568364421

Product Dimensions:

9.4 x 0.8 x 11.5 inches

Shipping Weight: 2.8 pounds (View shipping rates and policies)

Average Customer Review:

4.2 out of 5 stars

17 customer reviews

Amazon Best Sellers Rank:

#308,479 in Books (See Top 100 in Books)

This book gets my vote for the most beautiful cookbook to come out this year. The photography is amazing and literally takes you on a journey to Japan. The book very well portrays what the Chef and Restaurateur were trying to achieve in design and menu. The dishes served in the Restaurant are Seasonal, and this is reflected throughout the book. At first glance, I was afraid that it was strictly a pictorial but found the coinciding recipes at the back. This was a bit confusing to me but as I read through the book, the layout had such a wonderful unobstructed flow through it. The recipes range from the simple preparation of Dashi to the more complex Yuzu Sansho Cup. This book is definitely not for a beginner, but a well seasoned cook whois looking for challenge and inspiration will definitely find it here.

Excellent book with a wealth of knowledge. Yoshihiro Murata is truly inspirational. Highly recommend to anyone interested in upping their game in Japanese Cuisine.

A lot of kaiseki books only talks about technique and doesn't give me the recipes, but this one does.

There is no way anyone outside of Japan will be able to make any of the recipes in this book. Don't even try. Just enjoy the beautiful photos and the charming descriptions of a very exotic cuisine that is inaccessible even to the Japanese!I rated it high because most people will never get the chance to have a Kaiseki meal so this is the next best thing. Just gorgeous.

Wonderful book, now I need to make up some of the dishes featured.

great book

Kaiseki is reputedly an exquisite Japanese cuisine that I had hoped to explore in this volume. The book is lavishly produced and a feast for the eyes. The next time I am in Kyoto or Tokyo, I will book a table.Unfortunately, the ingredients needed for most of these dishes are either unknown or unavailable to the Seattle area where fresh seafood abounds. If you have ready access to sea bream milt, salted cherry blossoms, fresh sea cucumber roe, and tosa-zu vinegar jelly, ingredients from the first four recipes for illustration, then you should have this book in your kitchen. No substitute ingredients or resources are provided. Although lavishly produced, it is destined for a dusty corner of my pantry, being fairly useless as a practical resource.

I have two sorts of cookbooks in my collection. There are the books that I cook from, in which many pages have food stains, folded-down corners, and bindings that fall open to favorite recipes. I also have cookbooks that I consider "picture books." Sure, they have recipes, but I look at them primarily for inspiration or entertainment or fantasy ("Yeah, like I'm gonna cook something with two pounds of fois gras!" or "That's over the top, but isn't it beautiful?"). I rarely cook anything from the picture books, but that's okay; I enjoy them nonetheless.Kaiseki is very much in the latter category. If this book isn't nominated for an award on visual merit alone, I shall be appalled. Photographically, it's simply stunning. If you appreciate how beautifully food can be presented... well, it earns its five stars right there. It's also a stunning example of how good Japanese food can be; many of the photos make me yearn to consume them.The cookbook is organized in an unusual manner. The recipes are all in the back of the book, in small type (too small, I think). Most of the book is given over to the delicious photos, menus, and text. The text is largely what you'd expect as a long headnote in a regular cookbook. For example, you get two long paragraphs about the seasonality of fresh bamboo shoots, accompanying a blow-you-away picture of bamboo shoot sushi (it looks like a bird of paradise flower arrangement). These sections are divided into Spring, Summer, Fall, and Winter, reflecting the restaurant's focus on eating whatever is ripe right now.I can't imagine that I'm going to cook anything here, though. The author doesn't try to Americanize anything, or to suggest "if you can't find sea bream, substitute [something else]." It's definitely a Japanese book. Maybe, if you have more Asian markets than I do and you know the cuisine better, you're better able to contemplate the recipes. If so, you'll probably be interested in steamed tilefish with fresh green tea leaves; or abalone in a salt dome; or fresh black soybean skewered on pine needles.But don't worry if your ability to make these recipes is as distant as my own. Kaiseki may spend more time on your coffee table than in your kitchen, and that's okay. This is a gorgeous, gorgeous book, and well worth it for anyone who simply loves to admire food treated well. It would make a superb present for any foodie, too.

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