With an introduction by Nobu Matsuhisa, Chicken Genius sets the standard in any language as a reference encyclopedia to this classic Japanese cuisine, for anyone interested in enjoying the ultimate chicken dishes In 2014, Bernard Radfar moved to West Los Angeles for one reason: to be closer to Toshi Sakamaki and his incredible Yakitori restaurant. Chicken Genius is a visual love letter to Toshi's cuisine and the care and grace with which he makes the best of the classic Japanese street food that is Yakitori (chicken skewers). Bernard is not alone. Toshi's restaurant is the favorite of Chef Nobu Matsuhisa, who provides a glowing introduction to this beautiful book. It is not uncommon to be surrounded by many of Los Angeles' finest sushi chefs when dining in Toshi's restaurant. It's the care and precision with which Toshi puts together his Yakitori delicacies that make his restaurant, Yakitoria, the best of the best. Chicken Genius is an art and lifestyle cookbook to be enjoyed in the kitchen or on your coffee table. With simple recipes from the restaurant as well as complete professional instructions and advanced techniques for butchering and skewering a chicken. The book's uniqueness and craft are part of what's captivated audiences-along with the book's select recipes and 300+ stunning full-color photos. Kanpai.

With his multinational and ever expanding empire of thirteen restaurants, Nobu Matsuhisa has become one of the most talked-about international restaurateurs and arguably the world's greatest sushi chef. In his first, long awaited book, Nobu: The Cookbook, Matsuhisa reveals the secrets of his exciting, cutting-edge Japanese cuisine. Nobu's culinary creations are based on the practice of simplicity the art of using simple techniques to bring out the flavors in the best ingredients the world's oceans have to offer and on his unique combinations of Japanese cuisine and imaginative Western, particularly South American, cooking. While simplicity may be the rule in his cooking, exotic ingredients are the key to his signature style: in Matsuhisa Shrimp he combines shiitake mushrooms, shiso leaves, and caviar; Octopus Tiradito is made with yuzu juice and rocoto chili paste; he even gives away the secrets to making his world-famous Seafood Ceviche, Nobu Style. In all, fifty original recipes for fish and seafood are included with step-by-step instructions and lavish color photographs. It features all Nobu's signature dishes along with salads, vegetable dishes, and dessert recipes, while a special chapter about pairing drinks with the meals rounds out the selections. A chapter dedicated to sushi instructs readers how to make Nobu's own original Soft Shell Crab Roll, Salmon Skin Roll and House Special Roll. Throughout the book the author shares stories of his rich and varied life: his childhood memories of rural Japan; the beginning of his career; his meteoric rise to the top, as one of the most renowned chefs of his generation. Featuring a preface by Robert De Niro, a foreword by Martha Stewart and an afterward by Japanese actor Ken Takakura, Nobu: The Cookbook is sure to be the season's hottest cookbook and a sure-fire classic for Japanese cooks and foodies alike.