Excerpts

Introduction by Nobu Matsuhisa Yakitori. The word makes me hungry, as I remember the humble places in Japan where chicken is handled with honor and simplicity. Chef Toshimitsu Sakamaki has dedicated himself to our culinary tradition, quietly serving some of the greatest Yakitori in the world, right here in Los Angeles. Like all great chefs, he expands our idea of what can be done with an ingredient, handled in the purest manner. I love to enter Yakitoriya and put my trust in Toshi-san's hands. Not all Westerners understand the nature of this exchange, but for me it is an essential part of what dining implies. A relationship is established over decades or even generations, and in Japan it is an essential fabric of daily life. It defines the culture itself. Yakitori isn't only about chicken, any more than sushi is only raw fish. And yet it is exactly that. Great care is taken with each selection and cut. A dish is composed much like an artist who faces the canvas. Juxtapose this with most places we encounter, where quality is not the guiding principle, as it ought to be. This book, therefore, is both an introduction and a celebration of Yakitori. Allow yourself to enter the world of it, as it is a rewarding one. There's elegance in it, to warming yourself by the fire, in expectation of the next skewer. Being with loved ones, sharing a bottle of Sake and drinking the purest of broths. Great food such as this has the power to transform us. I hope this book gives readers the experience of being at Toshi-san's counter, and helps spread awareness of the importance in feeding and eating well. We all need nourishment and beauty. It is after all a journey we are all on, and how we eat and cook and serve seems to me to be an issue of ultimate importance. Excerpted from Chicken Genius by Bernard Radfar All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.