Rintaro: Japanese Food from an Izakaya in California


Product Details

$40.00  $37.20
Hardie Grant Books
Publish Date
8.6 X 11.2 X 1.3 inches | 3.52 pounds

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About the Author

Sylvan Mishima Brackett is the chef/owner of Rintaro in San Francisco, which was named one of Bon Appétit's Top 10 New Restaurants six months after opening in 2015. Sylvan was born in Kyoto and raised in Northern California. He is the former creative director at Chez Panisse, and trained at Soba Ro in Saitama, and at a Ryotei in Aoyama, Tokyo.

Jessica Battilana is a food writer, recipe developer, and author of Repertoire: All the Recipes You Need (Little Brown, 2018) and the co-author of over 6 cookbooks.


"Rintaro will inspire you to recreate your favorite izakaya dishes at home--and maybe even book a trip to Japan." - Genevieve Yam, Bon Appétit
"Rintaro is vibrant, generous, and the most exciting book on Japanese izakaya food to come out in over a decade. Sylvan Mishima Brackett embodies a deeply ingrained aesthetic sense, thoughtful attention to detail, and a desire to create pure deliciousness. These qualities are infused on each page of this remarkable book, reflecting a total dedication to excellence and community. Rintaro needs to be on the shelves of every cook interested in truly authentic Japanese food." --Nancy Singleton Hachisu, author of Japan: The Cookbook and Japanese Farm Food
"Rintaro is a dream come true restaurant for me, and now I know all their secrets because of this INSANELY beautiful in-depth super book." --Eric Wareheim, author of Foodheim: A Culinary Adventure and owner of Las Jaras Wines
"Brackett captures the elegance of the izakaya for home cooks everywhere."--Saveur
"The debut cookbook from Rintaro, one of the Bay Area's best Japanese restaurants, is transportive, just like dining at the San Francisco favorite. Beautiful design and photographs shot by chef and author Sylvan Mishima Brackett's sister take you into the heart of the Rintaro kitchen, which deftly combines Bay Area seasonality with Japanese cooking."--Elena Kadvany, San Francisco Chronicle
"There's a homeyness to the recipes, but they are refined in the technique and ingredients. It's such a great way to think about food and adaptation of a cuisine to a different region. That really resonates with me."--Geoff Davis, chef and owner of Burdell, The Guardian
"Sylvan Mishima Brackett's first cookbook, 'Rintaro', honors and adapts Japanese traditions with a Californian state of mind, as he does at his restaurant in the Mission neighborhood of San Francisco. From Mr. Brackett, with help from Jessica Battilana, I learned that a seemingly professionally made fluffy cake or an expertly cured fish can each be easily prepared on a weeknight. His recipes, which possess remarkable clarity and detail, will appeal to amateur home cooks and seasoned restaurant chefs alike, and provide insights into Japanese cuisine the whole way."--Eleanore Park, The New York Times