森本正治 - Morimoto Masaharu

i've been reading The New Art of Japanese Cooking by Morimoto which has been quite an experience. it is really interesting to see how he has used distinctively japanese dishes and has infused them with multicultural influences. he believes most of his customers would not relate to traditional japanese rules of presentation and garnish so he prefers to draw on more suitable points of reference for his visual puns. the presentation of his food though still reveals the simplistic nature of japanese cuisine at its core. a little interesting fact in his work are the deer horn handles of the knives he uses retail for between $4,000 to $5,000! the pictures in the book are very visually appealing as well.