This English-Japanese bilingual book shows the tips how to enjoy as many as 50 kinds of seafood for sushi, chef’s traditional skills, authentic sushi from representative Japanese restaurants.
CHAPTER 1: Three things you should know before eating sushi.
CHAPTER 2: Let's taste delicious sushi.
CHAPTER 3: Getting to know sushi more deeply.
Author: Yosuke Imada Yosuke Imada, the second-generation owner of GINZA KYUBEY, was born in 1945 and raised in Ginza. After working as a trainee in Kobe, he started working in GINZA KYUBEI in 1965 to be engaged in the management with his father, Hisaji Imada, who was the first owner. In 1985, when his father passed away, he took over the position. In 2012, he was honored as a leading technician and given the title of Contemporary Master Craftsman by the Ministry of Health, Labor and Welfare. (This information was described in the book when it was first published.)