monk

monk is the story of Yoshihiro Imai’s 14-seat, seasonally inspired restaurant, set on the cherry blossom-lined Philosopher’s Path in Kyoto.

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.