Where to Start with Tadashi Ono and Harris Salat
Tadashi Ono is a Tokyo-born chef who trained from the age of sixteen and went on to work in both Japanese and French fine dining, eventually becoming executive chef at La Caravelle, one of New York’s most celebrated French restaurants. Harris Salat is a food and culture writer whose work has appeared in the New York Times, Saveur, and Gourmet. Together, they have written several cookbooks exploring Japanese cuisine for Western audiences.
Their collaboration began with Japanese Soul Cooking (2013), which focused on the hearty comfort food of Japanese street stalls and izakayas. They followed it with The Japanese Grill (2011, actually published first) and Japanese Comfort Cooking (2024). Ono brings professional technique and deep knowledge of Japanese culinary traditions, while Salat provides cultural context and accessible writing. Their books are known for bold flavors, practical instructions, and a focus on the food that Japanese people eat every day rather than the refined cuisine of high-end restaurants.
Start here
Japanese Soul Cooking
Tadashi Ono and Harris Salat · 256 pages · 2013 · Moderate
Themes: japanese cuisine, comfort food, izakaya, street food, ramen
A deep dive into Japanese comfort food, covering the hearty, flavor-packed dishes served in izakayas, ramen shops, and street stalls across Japan. More than 100 recipes cover ramen, tonkatsu, tempura, gyoza, yakitori, curry rice, okonomiyaki, and many lesser-known favorites.
Why Start Here
This is the book that best captures Ono and Salat’s strengths: Ono’s professional technique adapted for home kitchens, and Salat’s engaging storytelling about the origins and cultural context of each dish. The recipes are well-tested and clearly written, with results that taste like the real thing. It is the most comprehensive English-language cookbook focused specifically on Japanese comfort food and izakaya-style cooking.
What to Expect
A 256-page hardcover with atmospheric photography. The recipes range from straightforward (yakitori, gyoza) to more involved (ramen with homemade broth, proper tempura), but nothing requires professional equipment. You will need access to an Asian grocery store for some ingredients, but the pantry requirements are manageable. This is a book for people who love bold, satisfying food and want to understand the soul of Japanese everyday eating.