A book by Shinichiro Ogata, the representative of SIMPLICITY.
Japanese pufferfish, wild boar, osmunda japonica, duck, tilefish, bamboo shoot, shiroshita flounder, sweetfish, horsehair crab ──. By reinterpreting traditional ingredients and combining dishes and tableware into one, it is to eat the ephemeral moment of life that is being spun.
Ogata has been working on the essential renewal of Japanese food culture based on Japanese sensibility and his own design philosophy. In this book, he reconsidered the primitive act of "eating" and wrote the beauty and the pleasure of the Japanese food.
