Shunju has taken Tokyo's food world by strom! It is the brainchild of Takashi Sugimoto--Japan's leading restarant designer (better known to his friends as the inimitable "Super Potato"). The Shunju Philosophy is to present the finest, freshest ingredients in their purest form and to use minimal cooking methods, in keeping with traditional Japanese esthetics. The exquisite flavor of seasonal delicacies such as lightly grilled spring bamboo shoots, sauteed summer ayu, sake-infused wild autumn mushrooms, and slow-cooked winter crab in spicy hotpot delight the senses. This collection of innovative recipes from Shunju has long been awaited by devotees " new Japanese cuisine."
- The Shunju way
- The Seasonal Kitchen
- Spring
- Summer
- Autumn
- Winter
- Appendices