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

Yoshihiro Imai is the chef of monk, an omakase-style menu restaurant in Kyoto, which he opened in 2015. Yoshihiro developed his skills while working as head chef at Enboca, an elevated pizzeria with three locations in Japan. He has worked at many celebrated restaurants around the world, including noma in Denmark and Hartwood in Tulum, Mexico.