This book is a pretty epic guide on the plating philiosophy of the head chef of “Ginza Koju” a 2 Michelin Star Restaurant in Tokyo.
There are lots of easy to understand pictures of dishes and different plates, just know that the recipes are minimal at best. If you know how to make Kaiseki already though it’s the perfect book to level up your plating technique!
Japan has no fair use law, so unfortunately I can’t show you sneak peaks of the inside of the book. But on Amazon a few pages are shown, so maybe check it our there. It’s definitely one of my favourite books!
I am adding a link to the book here. For transparency I want to tell you that I might earn a small comission (at no additional cost to you) from qualifying purchases as an Amazon associate. You can actually order things directly from Amazon Japan if you can’t find them on your own country’s page! You just need to log into Amazon Japan with your usual username and password and put your home adress in. It will automatically calculate shipping costs and customs taxes (if needed) so you don’t get any nasty surprises. I have personally gotten a lot of stuff from Japan this way when I wasn’t living here.
Japanese Cuisine 
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