Noriyuki Hamada, Restaurant Yukawatan, Karuizawa Japon (book)

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Noriyuki Hamada – Restaurant Yukawatan, Karuizawa Japon
Book by Chihiro Masui and Noriyuki Hamada – Photographs by Richard Haughton
Bilingual French/Japanese edition – Glénat – 2014 – 352 pages
Large format: 36.1 × 27.7 × 4 cm – ISBN 9782344000878
First edition – Very good condition (a few light marks on the spine, interior like new, textured cover).

A true gastronomic revelation! This magnificent book pays tribute to the exceptional cuisine of Noriyuki Hamada, chef of the Yukawatan restaurant in Karuizawa (Nagano Prefecture, Japan).

Sporting a samurai-style topknot, this Japanese chef made history by winning the bronze medal at the 2013 Bocuse d’Or, becoming the first Japanese chef to reach the podium of this prestigious international competition.

A master of classic French techniques (Escoffier) ​​while remaining deeply rooted in the Shinshū tradition, Noriyuki Hamada brilliantly blends Western cooking methods with Japanese culinary expertise. His signature dish, “The Book of Nature,” astonished the international jury and captivated chefs such as Régis Marcon, Pascal Barbot, and Philippe Mille.

Born by the sea, he works exclusively with freshwater fish from the lakes and rivers of his region—a detail that reveals his unique culinary identity.

Structured around the five basic tastes (salty, sweet, sour, bitter, and umami), this beautiful book, illustrated with stunning photographs by Richard Haughton, is both a work of art and a sensory journey between France and Japan.

Perfect for lovers of haute cuisine, Franco-Japanese fusion, and beautiful chef’s books.

Additional photos are available in the upper left corner. Feel free to browse them! — Click on one to see a larger, close-up view!

Want to pay in Euros? Before placing your order, click the orange word “French” located just below the main product photo. This instantly switches the page to the French version with prices in €.