Shunju: New Japanese Cuisine
- Book Review,
by Takashi Sugimoto, et al
Associated Press, January 23, 2003
This book is well-designed, with lavish color photographs.
Culinary Review, March 15, 2003
Containing detailed recipes appropriate for each of the four seasons, Shunju uses fresh ingredients and minimal cooking methods.
Book Description
Shunju: New Japanese Cuisine takes you on a tour of the restaurants at the forefront of Japan’s cooking revolution. Designer Takashi Sugimoto has revolutionized the act of dining in Japan, and Masano Kawana’s award-winning photography portrays the experience in vibrant color. Shunju: New Japanese Cuisine brings you the experience of dining at one of Tokyo’s most innovative and exciting restaurants: Shunju. Everything about the Shunju restaurants is unique — their design, decoration, and lighting — and especially the cuisine. At the Shunju restaurants the menu changes with the seasons and the specials change daily depending on what is available from the market. The chefs choose from hand-picked farmed and wild vegetables that arrive each morning. The food, though quintessentially Japanese, is fresh and innovative, with unexpected touches from other cuisines. The restaurants’ designs are modern, funky, and often quite bizarre. Sugimoto, the famed interior designer, has incorporated such unusual installations as original sidewalk gratings from the London subway and hand plastered mud walls. In this way, the designs represent the new lifestyle philosophy of Japan’s urban, cultivated youth: that within the chaotic city of design and food, more value should be placed on nature and time, on the textures of genuine materials, the flavors of natural foods. Shunju won the 2004 James Beard award for Photography in a Cookbook for its stunning color images, shot throughout the four seasons. The modern recipes are as beautiful in presentation as they are to taste, making Shunju: New Japanese Cuisine a must for both professional chefs and dedicated amateurs.
About the Author
Takashi Sugimoto is Japan's leading restaurant designer and is responsible for many of Japan's most famous restaurants. The Shunju restaurants represent his most impressive venture so far — in which he has not only created Tokyo's funkiest eateries and bars but has offered Tokyo residents a new lifestyle philosophy. Sugimoto is the author of many design and architecture books and is himself the subject of many more. Marcia Iwatate, of American and Korean descent, is one of the leading lights in the Japanese fashion, design, and food industry. After art directing for Issey Miyake in the US, Marcia moved to Japan, where she has been involved in art direction for fashion and advertising houses. Marcia Iwatate is presently Creative Director for Shunju. Masano Kawana is one of the most exciting food, interior and landscape photographers in Asia today. Born in Japan and based in Singapore, Kawana has traveled, lived and surfed throughout the region, photographing a wide variety of subjects for books and lifestyle magazines. His recent books include Tropical Asian Cooking, New Asian Style, and The Food of Korea.
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