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Izakaya occupy the same vital space in the Japanese culinary landscape as tapas bars in Spain or tavernas in Greece. Unpretentious, frequently boisterous, they're places to meet with friends or business partners to unwind over drinks and small dishes that range from hearty standards to refined innovations. In this volume of Oishinbo, Yamaoka and Kurita investigate classic izakaya foods such as edamame and yakitori, devise new dishes to add to the menu of an old shop, and discover how the concept of "play" is essential to the enjoyment of food. -- VIZ Media
Izakaya occupy the same vital space in the Japanese culinary landscape as tapas bars in Spain or tavernas in Greece. Unpretentious, frequently boisterous, they'
The best selling and most beloved food manga of all time! As part of the celebrations for its 100th anniversary, the publishers of the Tōzai News have commissi
A quest for the ultimate menu! R to L (Japanese Style). "The Joy of Rice" In this volume of Oishinbo, Yamaoka and company look into the single most essential fo
A quest for the ultimate menu! R to L (Japanese Style). "Izakaya--Pub Food"Izakayaoccupy the same vital space in the Japanese culinary landscape as tapas bars i
The best selling and most beloved food manga of all time! As part of the celebrations for its 100th anniversary, the publishers of the Tōzai News have commissi