Rintaro

₪230

Rintaro
Sylvan Mishima Brackett /Jessica Battilana
Japanese Food from an Izakaya in California
Deeply personal, carefully crafted, and beautifully produced, Rintaro is destined to become the new definitive Japanese cookbook.

RINTARO, the award-winning cookbook from one of San Francisco's most acclaimed restaurants, translates the experience of a Tokyo izakaya to the home kitchen.

From one of San Francisco's most celebrated restaurants, Rintaro translates the soul of a Tokyo izakaya for the home kitchen. Crowd-pleasing classics like curry rice, tonkatsu, and yakitori sit alongside sashimi and seasonal dishes, showcasing a cross section of Japanese food rarely seen in American cookbooks – not fusion, but the food you'd expect if the Bay Area were a region of Japan.

With over 70 recipes for rice, simmered dishes, homemade udon, and grilled foods, clear instruction and abundant photography demystify Japanese cooking for home cooks at every level. Gorgeously designed, this is a book that earns its place both in the kitchen and on the coffee table.

70+ recipes: From everyday izakaya classics to elevated Japanese cooking, all made achievable for the home cook

Unique culinary vision: The food of Tokyo filtered through a California lens – vibrant, exciting, and entirely its own

Stunning photography: Gorgeous images and special design touches make this as beautiful to browse as it is to cook from

Named a Best Cookbook of the Year by the New York Times, Los Angeles Times, and San Francisco Chronicle, and was a 2024 James Beard Award Nominee for Restaurant and Professional Book. It was also a Bon Appetit Best Cookbook, a Washington Post Best Cookbook, and one of NPR's Books We Loved in 2024

hardcover | ‎ 28 x 12.5 cm |‎  304 pages | Hardie Grant Books

About the authors:
Sylvan Mishima Brackett is the chef/owner of Rintaro in San Francisco, which was named one of Bon Appétit’s Top 10 New Restaurants six months after opening in 2015. Sylvan was born in Kyoto and raised in Northern California. He is the former creative director at Chez Panisse, and trained at Soba Ro in Saitama, and at a Ryotei in Aoyama, Tokyo.

Jessica Battilana is a food writer, recipe developer, and author of Repertoire: All the Recipes You Need (Little Brown, 2018) and the co-author of over 6 cookbooks.  

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