Showcasing the new talent of Tokyo’s vibrant food scene, Andrea Fazzari profiles 31 chefs who are shaping the future of one of the world’s most dynamic cities.
In a luxe collection filled with portraits, interviews, and recipes, author and photographer Andrea Fazzari explores the changing landscape of food in Tokyo, Japan. A young and charismatic generation is redefining what it means to be a chef in this celebrated food city. Open to the world and its influences, these chefs have traveled more than their predecessors, have lived abroad, speak other languages, and embrace social media. Yet they still remain distinctly Japanese, influenced by a style, tradition, and terroir to which they are inextricably linked. This combination of the old and the new is on display in Tokyo New Wave, a transporting cookbook and armchair travel guide that captures this moment in Japanese cuisine and brings it to a savvy global audience.
“For all of us cooks, Japan, Japanese cuisine, and Japanese chefs spark fascination—fascination for their movements, their ingredients, and the richness and appreciation of details. Japanese cuisine teaches me that the simple is complex and that the complex is not easy. . . . When I went to Japan the first time I believed that I knew a little bit about Japanese cuisine, but I was wrong. Today, after more than ten trips to Japan, I can assert that I don’t know anything about it, which enhances my fascination. Andrea Fazzari’s beautiful, captivating book enhances this fascination even more.” –Alex Atala, Chef, D.O.M, São Paulo, Brazil “It is so exciting to read Andrea Fazzari’s striking book about this collection of young Japanese talent. They have opened the doors for the world to see one of the most dynamic culinary traditions in full-on evolution. I see cooks from everywhere who are influenced by their ideas and are racing to see more.” –Michael Anthony, Chef, Gramercy Tavern, New York City “Andrea Fazzari is one of the most amazing photographers and food writers. . . . Her photographs always make the food look so seductive.” –Gaggan Anand, Chef, Gaggan, Bangkok, Thailand “Looking at the pages of this striking book filled with Andrea Fazzari’s beautiful photography and insightful words, I inhaled the aroma of a fascinating culture as if I were actually on a journey through Tokyo. Its chefs, although young, are mature beyond their years, constantly offering extraordinary emotion to the world. Buon viaggio!” –Massimiliano Alajmo, Chef, Le Calandre, Padova, Italy “I love Tokyo. It has one of the very best dining scenes in the world, and I have been fortunate to eat in many of the featured restaurants. I am a true fan of Andrea’s work; she is an exceptionally talented photographer. Due to her utilization of natural light, she gives each picture so much appeal and a true storytelling quality. Tokyo New Wave is an amazing work of art that will not only appeal to chefs and foodies, but also to travelers and all those who admire beauty.” –Richard Ekkebus, Chef, Amber at The Landmark Mandarin Oriental, Hong Kong
About the Author
Based in Tokyo, ANDREA FAZZARI is a photographer and writer who specializes in portraiture, travel, and the culinary world. Fazzari was chosen as one of “30 Photographers to Watch” by Photo District News in 2004. Her editorial and advertising clients include Travel + Leisure, Departures, Saveur, Cathay Pacific Airlines, and Four Seasons Hotels. Visit tokyonewwave.com to learn more.
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I have always loved Japanese food because it uniquely explores texture, color and taste. The camera can capture only two of these, but the writing in this book brings a new element, the culture. The photographs in this book are stunning. The light, color, and texture of the images tell a beautiful and intimate story of Japanese culture expressed through, what feels like a religious act of dining. Fazzari proves that she is a master photographer and in a unique position to tour the reader through the exotic world of these master chefs and their edible masterpieces. Her personal reverence for the culture is apparent in the stories she tells of dining in these amazing restaurants. The pages made me feel like I was traveling, with newfound insight of the culture. Each chef has a montage of images that juxtaposes the amazing dishes, their preparation, and personal images that illustrate their personality. I enjoyed seeing the chefs both in the formal role as master, and then outside their restaurant doing something completely different. For example, I loved Yusuke Namai’s spread titled “Music/Openness” that includes an amazing vegetable dish contrasted with a photo of him him carrying his guitar in a crowded train station. Chef Shuzo Kishida’s spread titled “Sensitivity/Restraint” shows an exquisite green scallop cake contrasted with him almost hiding in an enormous rain coat. These beautiful images humanize the chefs while leaving us in awe for their ability to create such amazing culinary art. This book shows a new world I did not know existed. It brought me to a different place. Thank you for the intro tour. Now I need to go to Tokyo.
- Title: Tokyo New Wave: 31 Chefs Defining Japan’s Next Generation, with Recipes
- Autor: Andrea Fazzari
- Publisher (Publication Date): Ten Speed Press (March 13, 2018)
- Language: English
- Download File Format: PDF, EPUB, MOBI, AZW3 (Kindle)