Explore Tokyo's revolutionary Shunju restaurants through stunning seasonal photography and innovative recipes that blend quintessentially Japanese cuisine with unexpected global influences. Chef Takashi Sugimoto and interior designer Sugimoto have created dining experiences where menus shift with the seasons, featuring hand-picked vegetables sourced fresh daily from local markets. The restaurants themselves embody modern, unconventional design—incorporating salvaged London subway gratings and textured mud walls—reflecting a philosophy that values nature and authentic materials within Tokyo's dynamic urban landscape. This award-winning cookbook captures the essence of each season through breathtaking food photography and accessible recipes suitable for both professional chefs and home cooks.
