《蒙克餐厅》介绍了Yoshihiro Imai开设的 14座餐厅。该餐厅以四季为灵感，位于京都樱花盛开的哲学家之路上。通过个人的文章、感想、食谱和照片，Yoshihiro讲述了农夫、制造商和特殊食材的故事--从采集的蔬菜到草药和鲜花—这些食材为他的omakase风格的菜单提供了灵感。他解释了为什么用火烹饪对餐厅很重要，并描述了朴实、创新和美味的披萨的演变过程。他制作的披萨现在享誉全球。

An evocative and personal chef monograph – and an ode to wood-fired cooking – from Japan's exciting emerging chef

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, explains why cooking with fire is central to the restaurant, and traces the evolution of the unpretentious, innovative, and flavorful pizza for which he is now renowned globally.