Izakaya: The Japanese Pub Cookbook

Everyone who's ever been to Japan could tell you anecdotes about their best meal there in a tiny, off-the-beaten-track traditional inn. Obviously, closed-minded people who think that Indians eat curry, Americans eat burgers, and Japanese eat sushi, will have carefully avoided eating in such "not in NY times reviews" places, and that's the whole point of this book. Having lived for a year there (and been there another dozen times), I had the chance to discover these fantastic traditional eateries, with original, uncommon, and incredible house recipes: the Izakaya. Obviously, most of them have no English menu nor does anyone there speak a single word of English - which is why they are hard to access for tourists, and this book recreates the atmosphere of such places: nice locals that will start talking to you (in Japanese), the sake pouring wild, fresh beer with crunchy bits of fried never-heard-of parts of even-less-heard-of animals (or is it?) that taste incredibly good. These recipes are simple and mostly quick, none of the fancy/schmoozy elaborations of Nobu or Morimoto. Everyday items that you can cook at home (obviously Japanese stores nearby and access to fresh seafood will help).The book itself is gorgeous, with great photos that recreate the ambiance and mood in the various "favorites" of the author, this is much more than a cookbook. It's almost an ethnographic study about these gems that make the Japanese food scene so varied, so colorful, so alive. This book was born out of the passion of his author, and you can feel his enthusiasm on every page, which makes it grasping. If you've ever been to Japan with friends yet felt that, somehow, you missed a chance to eat something really local, really unique, really Japanese that no tourist alone would have found on its own, this book is for you then.Granted, I do have a fetish for Japanese food (and have a pretty abnormal collection of Japanese cookbooks), but this one stands out as informative, visually pleasant, original (as in I've never found another book on this topic), and especially filled with simple recipes you can try at home with little effort. Definitely worth every buck!

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When in Japan, eat as the Japanese do. You will enjoy the Izakya experience. It is much more than just food - it is the warmth and welcome of the chefs and staff that bring you delicious things even if all you can do is point at the stuff you like to eat. Some of the most amazing meals we had while traveling were in the Izakaya that were off the beaten track - in Kyoto,Tamagawagakuen-mae, Machida, Akihabara, Ueno, near Kunitachi Music School, and near Tokyo Denki University. Here we are, two Americans who don't speak Japanese beyond please and thank you, but we welcomed and well-fed by the owners of the Izakaya. Admittedly, we were brought to some Izakaya by Japanese hosts, but we bravely went into others all on our own and had excellent experiences. I call it an "experience" because it goes beyond food and drink, to a cultural experience. This cookbook captures the experience as well as provides instruction on how to create the flavors at home. I will use it for many dinners - just to remember our excellent adventure in Japan.

I quite like this book. It's an interesting look into Japanese pub culture and food. The little anecdotes about each izakaya give some context for the recipes, but more importantly, paint a picture of this style of restaurant. The recipes included are concise and the ones I've attempted have been successful. The photography is largely well done, though the way they alternate between color and B&W makes it seem like it was a cost-saving measure, rather than an artistic choice. It is nice that a picture of each finished dish is included, so you get a better feel for the dishes as they are actually served. The dishes have the ring of authenticity, calling for many ingredients that require a visit to a store specializing in Japanese products, though never having been to Japan, I can't really judge.Unfortunately, this book attempts too many things and provides too little depth to really get a feel for any one. For a book about drinking establishments, you'd think they would have lots of information on alcohol. This is not the case, as there are really only three pages on the subject. Similarly, the author writes a few pages on each izakaya, but offers relatively little overview and no real conclusions drawn from this exploration.Ultimately, this is a fun book to have, but not an essential on anyone's cookbook shelf.

What a wonderful book! Mark Robinson does an excellent job of creating mental images of the sights, sounds, and aromas of the Japanese izakaya -eating/drinking pubs. Typically smaller, locally owned and operated, these restaurant/bars are unique and endearing. Well written with vivid descriptions and beautiful photographs by Masashi Kuma I could almost taste the cuisine and hear the laughter. Having lived and worked in Tokyo and Toyotashi (yes, the home of Toyota トヨタ自動車) I have been privileged to visit many izakaya. Whether or not you've been to an izakaya in Japan or in the USA or elsewhere I'm sure you will enjoy this book. If you haven't already been, then make plans now. You'll be greeted with a warmいらっしゃいませ Irasshaimase! (Welcome).In the mean time try the delicious recipes in this book. Create your own izakaya in your kitchen.乾杯！Kanpai! (Cheers).