This little bilingual book is part of an excellent series on Japan.
I purchased this book while in Japan, and I use it frequently. All of the recipes are easy to follow and the flavors come out perfectly authentic, bringing back all of the wonderful memories of the time I spent in Tokyo.
The first few pages of the book are devoted to beautiful color photos of each dish - an important reference to see the proper presentation. I also appreciated the seasonal menu recommendations at the back of the book.
I rated the book with 4 out of 5 stars because some of the ingredients are not translated very well, making it difficult to find them at a regular grocery store. I'd recommend purchasing "A Dictionary of Japanese Food: Ingredients & Culture" by Richard Hosking as a companion guide to make informed decisions if you need to substitute ingredients not available in the United States.