Kobayashi was the first Japanese chef to earn three Michelin stars for a restaurant in France, in this case the restaurant Kei located in Paris’s first arrondissement.
This is the third restaurant showcase book for his dramatically plated food, which is neither fully Japanese nor fully French: a buckwheat waffle piped with haddock cream and garnished with caviar; an onion-and-truffle gyoza floating in chicken broth; crab with asparagus mousse; purple shiso granita.
As he has with his earlier books, the chef cooperated with the experienced writer-photographer team of Chihiro Masui and Richard Haughton, who do a remarkable job of bringing his cuisine to the page, just as they have done for the likes of Jerome Banctel and Christophe Pele.
Arresting and inspiring.
Hardcover. Color photographs throughout. In French.