さかな割烹 | Sakana Kappo: Seafood-Focused Japanese Cuisine

Co-authored by Haruhiko Yamamoto. Features 160 exquisite appetizers perfect for sake lovers and chefs.

Updated 2024 edition. Essential professional guide covering filleting techniques for 33 fish types.

Learn professional fish aging and preparation techniques directly from top sushi master chefs.

The bible of Japanese cuisine basics by Hiromitsu Nozaki. Perfect for mastering fundamentals.

Understand the seafood industry from distribution to business models. Eye-opening perspective on fish.