Yoshihiro Imai is the chef of monk, an omakase-style menu restaurant in Kyoto, which he opened in 2015. Yoshihiro developed his skills while working as head chef at Enboca, an elevated pizzeria with three locations in Japan. He has worked at many celebrated restaurants around the world, including noma in Denmark and Hartwood in Tulum, Mexico.
"In Kyoto a slick chef is perfecting seasonal Japanese dining
served up in the most unlikely way." - Conde Nast
"Recipes, essays and photos tell the story of Imai's 14-seat restaurant in Kyoto, and the omakase-style menu that's famous for including -among several Japanese courses -an unfussy, expertly fired personal pizza." - New York Times
"Celebrated, exquisite, and highly seasonal cooking." - Forbes
"Expect pizzas topped with mackerel and kamonasu aubergine (a round Japanese variety), plus the likes of kintoki carrot with sake kasu (a by-product of sake-making)." - National Geographic Traveller FOOD
"Here, [Yoshihiro Imai] gets very philosophical about cooking with wood fire, foraging, cooking seasonally, working with farmers, and more. All in the name of pizza." - Stained Page News
"The heart of this book is the story of the author...The writing and photography offer a journey to a tree-lined path beside a waterway on the eastern side of Kyoto, where we sit with Imai and have a talk about food, philosophy, and life." - Harbor News