This is the definitive collection of Japanese cuisine recipes, published as a supplement to Katei Gaho magazine. Eight head chefs from renowned restaurants and high-class Japanese cuisine establishments such as Aoyagi, Kikunoi, and Tokuyama meticulously guide readers on how to recreate the dishes at home. Featuring a total of 228 recipes, from the basics of Japanese cuisine to original dishes showcasing professional techniques. This book is recommended for those who want to deeply savor the deliciousness of Japanese food. Published in 1997 / 306 pages / Price: 3,360 yen *Used book, so there may be some signs of wear, but it is perfectly readable.