The Japanese Grill Cover
Yakitori from The Japanese Grill
Salmon from The Japanese Grill
Pork Chops from The Japanese Grill
Ribs from The Japanese Grill
Tuna from The Japanese Grill
Tomotoes from The Japanese Grill
American grilling, Japanese flavors: ThatÆs the irresistible idea behind The Japanese Grill. In this bold cookbook, chef Tadashi Ono and writer Harris Salat, avid grillers both, share a key insight - that the live-fire cooking we adore here at home marries perfectly with mouthwatering traditional Japanese ingredients.


"From the simple (foil-baked green beans) to the sublime (chashu pork), this book boasts some of the most fabulous grilling recipes ever assembled in one volume. If you consider yourself to be a grill aficionado, you must -- and I must -- own it. Your grill library won't be complete without it."

James Oseland, editor in chief of Saveur and author of Cradle of Flavor

"A stunning book about one of my favorite grill cultures. You can see how the Japanese have elevated live-fire cooking to the level of art."

Steven Raichlin, author of Planet Barbecue and the host of Primal Grill on PBS

"Demystifying the seemingly inapproachable is something that Ono and Salat believe in as much as I do. With The Japanese Grill they have taken on a genre of cooking that every home cook wants to become intimate with but thinks they can't execute. This book should get a serious workout on kitchen counters around the country. I love it!"

Andrew Zimmern, host of The Travel Channel's Bizarre Foods with Andrew Zimmern and author of The Bizarre Truth

"The Japanese Grill takes grilling to a new, unexpected level, mixing infinitely familiar grilled fare with a bit of the exotic. I'm hooked on the flavors -- tangy yuzu kosho, sweet mirin and potent sake -- and I'll be working my way through this cookbook all summer, with weeknight, grill-pan suppers and backyard cookouts sure to impress. "

Kristin Vella, Cooking Channel TV blog

"Grill a rice ball according to chef Tadashi Ono's recipe in his book The Japanese Grill, and you'll be eating a ball of socarrat in minutes. Crispy and umami-rich, it's hard to believe it's nothing more than rice, water and soy sauce."

Katy McLaughlin, The Wall Street Journal

"In their second book together, Ono and Salat offer a primer on classic Japanese grilled dishes, marinades, sauces and side dishes, plus the best Japanese approaches to American grilling classics."

Andrew Z. Galarneau, Buffalo News

"The pair, who first teamed to enlighten us on hot pots, devote ample instruction to the country's classic grilled dishes... our favorite dishes, however, draw from both sides of the Pacific, combining familiar proteins such as skirt steak and half-chickens with marinades and methods that coax out entirely new--and delicious--flavors."

Tasting Table National Edition

"The [recipe] that caught my hubby's eye was for a grilled tuna with an avocado and wasabi puree... After a quick marinade in some garlic and soy sauce, the tuna was on the grill for only about 5 minutes. I added the avocado topping and we had dinner in less than 30 minutes. It was fabulous; so good in fact, that I was halfway through my meal when I realized I hadn't taken the photo to run with the recipe. So that explains the half-eaten tuna on the plate. Two seconds later and it was a mere delicious memory."

Kate Lawson, The Detroit News

"What makes this book a wonderful resource is the authors' conviction that by applying traditional Japanese flavors to untraditional Japanese ingredients, home cooks will end up with something unexpected and delicious... With The Japanese Grill, the authors have woven the seemingly disparate cultures and grilling styles to create a cookbook that respects and enriches both."

Esther Sung, Epicurious

"Thankfully a new cookbook, The Japanese Grill, has arrived, and will blow the lid off your grill... By introducing you to a handful of new ingredients and sauces and some key techniques and insights, The Japanese Grill may make this your most successful summer at the grill."

Sonja Groset, Seattle Weekly

"The smoke and char of live-fire cooking marry well with Japanese ingredients such as soy sauce, miso and wasabi... Ono, the executive at Matsuri in New York, begins to demystify many of the flavor combinations for an American audience. Wasabi, for instance, is served with sushi, but it's also a tasty accompaniment to beef."

Jill Wendholt Silva, The Sacramento Bee

"Enjoy delectable grilling with recipes from a new book, The Japanese Grill... simple, well-written recipes call for basic marinades made with fermented products: soy sauce, mirin, miso or sake. (Fermentation preserves foods and creates healthful bacteria, which aid digestion.) These ingredients are responsible for the delicious savory taste, often called umami -- the fifth basic taste."

Ruth Taber, El Paso Times

"Tadashi Ono and Harris Salat's The Japanese Grill captures a grilling culture in which fiery cooking is a revered art form -- whether it's done with a giant porterhouse steak or marinated squid or mild shishitso peppers on a skewer."

Grant Butler, The Oregonian

"Salat and Ono have teamed up once again (and just in time for backyard grilling season!) for their latest, The Japanese Grill... we're firing up the grill, breaking out the miso, sesame oil, and shichimi togarashi, and filling the cooler with tall boys of Sapporo for Japanese-inspired barbecue."

Caroline Russock, Serious Eats

"The photo of the authors on the back flap, beaming huge smiles, arms around each other, seems to say it all: Don't be intimidated by trying something different. Have fun instead!"

Jim Shahin, The Washington Post

"Both avid grillers, the pair realized that the Japanese flavors Ono applied to his food - miso paste, soy sauce and yuzu - paired perfectly with steaks, pork chops and other unmistakably American cuts of meat...The concept works well for amateur cooks because it's so easy to pull off: marinate, then toss on the grill."

Patty Lee, New York Daily News

"Several seasoning recipes mean a grilling enthusiast could work through a different Japanese dish every night for a couple of weeks."

Mary-Liz Shaw, Milwaukee Journal Sentinal