Made by MENDOAbout the books
Who will recognize a great book better than a bookstore? A bookstore run by graphic designers. Here’s why: at MENDO we get market feedback seven days a week, we are blessed to be surrounded by a bunch of talented, inspiring people – photographers, writers and publishers – and after being a bookstore for more than 15 years, we can easily say we know what book aficionados are looking for. Don’t you agree that initiating, creating and realizing jaw-dropping books now, only comes natural?
A MENDO publication is a well-designed book with visually stunning creative content, browsed by people to be amazed and inspired. The subject-matter is one of our pre-defined curated categories, fashion, photography, interior, sport, lifestyle, food and traveling. In general, a MENDO book is a piece of furniture in itself.
A delight for anyone who believes in simple cookery, using local ingredients
monk is the story of Yoshihiro Imai’s 14-seat, seasonally inspired restaurant, set on the cherry blossom-lined Philosopher’s Path in Kyoto.
Through personal essays, reflections, recipes, and photography, Yoshihiro describes stories of the farmers, makers, and exceptional ingredients – from foraged vegetables to herbs and flowers – that inspire his omakase-style menu.
monk is a hugely evocative culinary monograph that captures the refined simplicity of Imai, his restaurant and his food. The book includes the chef’s own personal reflections and essays; his recollections of foraging for flowers, herbs and vegetables, as well as his profiles of monk’s suppliers, from its cheesemaker to his fishmonger, the ceramicists that supply its simple plates, to the forester who supplies the wood for monk’s pizza oven.
The book is a delight for anyone who believes in simple cookery, using local ingredients. Lovers of Japanese culture will appreciate the way the restaurant serves remarkable dishes with zen-like precision and simplicity. Pizza fans may not look at the dish in the same way, after topping a base with fiddlehead fern and wild koshiabura greens.