SUSHI BOOK

DESCRIPTION 

In Japan, cooking often has aesthetic value and sushi making is considered one of the best culinary crafts. In keeping with this ideal of food as art, the Japanese often use the word shokunin, loosely defined as "artisan", to refer to highly skilled sushi masters. Evoking excellence and dedication to one's craft, this title is reserved for those who approach their work with an artistic eye and a seemingly spiritual sense of purpose, or ikigai.

In this stunning monograph, James Beard Award-winning photographer and author Andrea Fazzari profiles twenty of the most celebrated sushi masters in the Japanese culinary scene. Through a combination of striking photography and intimate essays, each chapter introduces readers to a new master and restaurant, capturing the aesthetic, philosophy, and level of dedication that exemplify their status as the world's finest culinary shokunin.

Essential for sushi lovers—and for anyone interested in food culture—Sushi Shokunin is the first book of its kind about sushi's most revered masters and restaurants. Fazzari invites readers to explore the rarefied world of top shokunins who view sushi-making not only as a career, but also as a way of life.

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