Sushi Chef: Sukiyabashi Jiro

Loved restaurateur Jiro Ono's (Jiro Dreams of Sushi) broadened talk on everything sushi stunned the business and fans the same when it was first distributed in 1997 and has stayed vital throughout the long term on account of his unconcerned disclosure of top proprietary advantages. While first and last things can't be so effortlessly instructed and the Sukiyabashi experience has remained as remarkable as he cautioned with a wink, it is no embellishment to call this book, at long last accessible in English, the Bible of sushi gourmet experts. In light of innumerable meetings over an all-encompassing period by a pundit who had been exceptional known for his solace food ability, superbly holding the maestro's wonderfully rational voice, and sufficiently showed with shading photographs, here is an overdue shock blessing to all genuine admirers of sushi who must depend on the vernacular.

About the Author
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.

If you like finding out the behind the scenes stories of things you like and you like sushi, then this is the book for you. It has in depth info about sushi prep by one of the masters of the trade. Plus, there are stories relating to the sushi industry and Jiro's restaurant that are quite interesting as well. Highly recommended.-Jeff Bower

This book is for serious sushi lovers. I mean - SERIOUS. I'm not an expert anywhere near Jiro-San's level, but I do appreciate a broad variety of sushi - I loved having the background and in-depth analysis to provide me with a much broader experience. Just in time too! We had a better sushi experience in Hawaii recently because of this wonderful book. -AJD3

I rarely write reviews, but this is just a lovely, mouthwatering and insightful book about sushi. Whatever the cost, buy. It will give an amazing insight in the minute details of fish and rice. -Fredick

Sushi Chef: Sukiyabashi Jiro