Miyoko Nishimoto Schinner

The Japanese archipelago, once isolated from the rest of the world except from the infamous Black Ships from the Netherlands, has eagerly borrowed and absorbed as much from the rest of the world as possible. An exciting culinary evolution has taken place, especially in the past twenty years or so, particularly with the influx of French and Mediterranean cuisine.

The utmost care is taken to adorn each dish, whether it be the accent of a tiny leaf resting on one, or the beautiful composition of a few vegetables in another.