'In Kyoto a slick chef is perfecting seasonal Japanese dining served up in the most unlikely way.' - Condé Nast Traveller UK
'Recipes, essays and photos tell the story of Imai's 14-seat restaurant in Kyoto, and the omakase-style menu that's famous for including - among several Japanese courses - an unfussy, expertly fired personal pizza.' - New York Times
'Chef Yoshihiro Imai welcomes connoisseurs of travel, dining and design into his restaurant in Kyoto, Japan.' - New York Times, Holiday Gift Guide
'Celebrated, exquisite, and highly seasonal cooking.' - Forbes
'Expect pizzas topped with mackerel and kamonasu aubergine (a round Japanese variety), plus the likes of kintoki carrot with sake kasu (a by-product of sake-making).' - National Geographic Traveller FOOD
'Here, [Yoshihiro Imai] gets very philosophical about cooking with wood fire, foraging, cooking seasonally, working with farmers, and more. All in the name of pizza.' - Stained Page News
'The heart of this book is the story of the author ...The writing and photography offer a journey to a tree-lined path beside a waterway on the eastern side of Kyoto, where we sit with Imai and have a talk about food, philosophy, and life.' - Harbor News
'monk is a refreshing reminder of the importance of finding and creating beauty in everything we do: our work, food and environment.' - The Caterer
'You don't have to make the intricate pizzas featured in this cookbook to appreciate the sentiment. It's a great coffee table book too, with amazing food photography and great stories that will inspire you too cook better, and more often.' - Men's Health