• The art of transforming ingredients through human techniques / Ryuichi Sakamoto
• Finding beauty in rustic cuisine / Toshirō Ogata
• Water
• Soil
• Aroma
• Heat
• Salt
• Cuts
• Vessels
• About cuisine.

Ogata, a Japanese restaurant, was opened in 2008 by Toshiro Ogata, who previously worked as Head Chef at the distinguished Kyoto cuisine restaurant Muromachi Wakuden. The restaurant has won two Michelin stars and is currently one of the most difficult to reserve in Kyoto. The cuisine using the finest seasonal ingredients from across Japan and, naturally, Kyoto vegetables is making a deep impression on gourmands with its reputation. This books is a collection of pictures by Gozen Koshida, a photographer with an established reputation in food photography, communicating Ogata's delicately and daringly interpreted genuine Japanese cuisine of the modern age, and its philosophy.