by Masui, Hamada, Haughton
ISBN 9782344000878
Noriyuki Hamada Yukawatan Karuizawa – French-Japanese cuisine Bocuse d’Or Glénat – Book
$833.00
1 in stock
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Discover the exceptional book *Noriyuki Hamada – Restaurant Yukawatan* (Karuizawa, Japan), co-authored by Chihiro Masui and the chef himself and featuring photography by Richard Haughton. Published by Glénat in 2014, this large-format 14.21 x 10.90 x 1.57 inches (36.1 × 27.7 × 4 cm), 352-page bilingual edition (French/Japanese; ISBN 9782344000878) showcases the masterful cuisine of the first Japanese chef to win the bronze medal at the 2013 Bocuse d’Or. This original edition is in very good condition—featuring a structured cover and pristine interior, with only minor marks on the spine.
A master of Escoffier’s techniques deeply rooted in the natural landscape of Shinshu, Noriyuki Hamada—sporting a samurai-style topknot—marries Western cooking methods with Japanese craftsmanship, centering his work on the five flavors: salty, sweet, sour, bitter, and umami. His signature dish, “The Book of Nature,” dazzled the jury as well as renowned chefs such as Régis Marcon, Pascal Barbot, and Philippe Mille. Although born by the sea, he works exclusively with freshwater fish from the lakes and rivers of his region.
This magnificent volume is both a work of art and a sensory journey—perfect for enthusiasts of haute cuisine, French-Japanese fusion, and fine chef’s books.
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Additional photos are available in the upper left corner. Feel free to check them out! Hover your cursor over the images to enlarge them.
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 €.
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