Rintaro: Food and Stories from a Japanese Izakaya in California: Japanese Food from an Izakaya in California

‘I think this might be the most beautiful cookbook I have ever seen! Sylvan is not only an artist in the kitchen, he is also an artist on the page. He understands that delicious food and beauty are inextricably bound together―and that beauty originates in the soil, in the hands of the local, organic farmers, ranchers, and fishers. Readers will find this book irresistible.’ – Alice Waters, Founder of Chez Panisse & the Edible Schoolyard Project

RINTARO, the debut cookbook from one of San Francisco’s most acclaimed restaurants, translates the experience of a Tokyo izakaya to the home kitchen.

Crowd-pleasing foods like curry rice, tonkatsu, and yakitori, eaten most often at lunch counters and in home kitchens, live alongside sashimi, fresh bamboo shoots, and other dishes that are usually considered part of a more elevated Japanese cooking tradition.

Through clear instruction, abundant photography, and utterly delicious recipes, RINTARO demystifies Japanese food for home cooks with over 70 recipes for rice, simmered dishes, homemade udon, and grilled foods.

RINTARO shows a cross section of Japanese food that isn’t usually shown in cookbooks. The book showcases exciting but simple food that tastes both like Japan and California – not fusion food – but the food that you’d expect if the Bay Area were a region of Japan. With gorgeous photography and special design and production touches, this is a book that will live in the kitchen as well as on the coffee table.