Chef Yoshihiro Murata, the third-generation owner-chef of Kikunoi, the celebrated kaiseki (a light "tasting-menu" meal) restaurant, presents a vivid journey of kaiseki through spring, summer, fall and winter. The book both describes and illustrates the innovative and imaginative ideas behind Murata's seasonal cuisine.
Unlike his more traditional ancestors, Murata traveled around Europe, observing and mastering cuisine from all over the world. As a result, Murata says in his personal introduction, he "began to better appreciate Japanese food, and to understand that our cuisine is a product of our own DNA."
Indeed, the book itself is an intricately detailed "diary" that shares Murata's technical expertise, thoughts and methods. As an added rare treat, at the end of the journey, Murata gives us step-by-step directions of his very own kaiseki recipes, complete with instructions on how to make dashi, the soup broth so fundamental to Japanese cuisine.