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.

Tadashi Ono

Tadashi Ono is a celebrated chef who has won plaudits for both his Japanese and French cooking in The New York Times, Gourmet, Food & Wine and other publications. Born and raised in Tokyo, Tadashi began training as a chef at the age of sixteen. He moved to Los Angeles in the eighties, cooking at the innovative French-Japanese fusion restaurant Le Petite Chaya and the legendary L'Orangerie. Relocating to New York, he became the executive chef of La Caravelle, one of America's top French restaurants. After nine years there, Tadashi felt the pull of his Japanese cooking roots and opened up the fine dining restaurant Sono. In 2003 he launched Matsuri, where he introduced vibrant, modern Japanese cooking to wide acclaim. Tadashi is also the coauthor of "Japanese Hot Pots" (Ten Speed Press.) Besides cooking, Tadashi is an accomplished potter and avid student of Japanese food culture. He considers the legendary Japanese chef, ceramicist and author Rosanjin his mentor and inspiration. Check out Tadashi's blog.

Harris Salat

Harris Salat's stories have appeared in The New York Times, Saveur, Gourmet, Salon, and other publications. After stints as a dairy farmer, bread baker and cook, Harris turned to journalism in the early 90s. He reported for Associated Press radio, produced TV news at CBS News and CNBC, and worked in internet media before pursuing his taste for storytelling, travel and good eats. Harris has become increasingly drawn to Japanese cuisine over the past decade, traveling to Japan and writing about the food culture, and training in Japanese restaurant kitchens in Kyoto, Tokyo and New York. He is also the co-author of "Takashi's Noodles" and "Japanese Hot Pots" (Ten Speed Press). Read Harris's stories at and check out his blog, The Japanese Food Report.

Food Photography by Todd Coleman

Location Photography by Jun Takagi