An evocative and personal chef monograph – and an ode to wood-fired cooking – from Yoshihiro Imai, Japan’s exciting emerging chef, and his cult restaurant, monk
monk is the story of Yoshihiro Imai’s 14-seat, seasonally inspired restaurant, set on the cherry blossom-lined Philosopher’s Path in Kyoto. Through personal essays, reflections, 75 contemporary Japanese recipes, and photography, Yoshihiro describes stories of the farmers, makers, and exceptional ingredients – from foraged vegetables to herbs and flowers – that inspire his omakase-style menu, explains why cooking with fire is central to the restaurant, and traces the evolution of the unpretentious, innovative, and flavorful pizza for which he is now renowned globally.
International media attention in theWall Street Journal MagazineandMonocle Travel Guide Serieshave solidified Yoshihiro’s influence on the Kyoto dining scene and both his visibility as a global chef and his restaurant monk have global appeal, with diners flying in from around the world to eat there.
