The Real Japanese Izakaya Cookbook

“…Yokota offers dozens of variations of izakaya that are sure to attract many American hosts seeking to impress cocktail party guests…Color photographs of each izakaya show not only what the food should look like, but also how it may be most attractively plated.” –Booklist“The photos of each recipe are both helpful and mouth-watering. There are extra step-by-step photos when needed. The book is very well-written, organized, and printed. The hardback binding is top-notch and the photos are super professional, transforming the book almost into a coffee-table book.” – Foods4.us blog“Yokota’s recipes are simple and quick, aimed at working folks who don’t have a lot of time to cook but love trying new and interesting flavors. The Real Japanese Izakaya Cookbook provides clear step-by-step photos and instructions for each dish. The introduction gives guidelines for selecting, pouring and mixing drinks to complement the recipes – and even how to quickly grill and smoke meat to give it that authentic izakaya taste!” – Midwest Book Review

Wataru Yokota was born in 1980 in Okayama Prefecture in Japan. He has worked in various well-known French restaurants and in 2012 established his own restaurant consultancy. He now splits his time between working as a restaurant consultant, acting as private chef for special events and writing cookbooks. His latest book introduces California cuisine to Japanese readers.

Foreword writer Makiko Itoh is the bestselling bicultural author of the Just Bento cookbook series. She now writes full-time to introduce Japanese food concepts to Western readers.