In Japan, cooking often bears aesthetic value, and the making of sushi is exalted as one of the finest culinary crafts. In line with this ideal of food as art, the Japanese often employ the word shokunin, loosely defined as artisan, to refer to highly skilled sushi masters. Connoting excellence and devotion to ones craft, this title is reserved for those who approach their work with an artistic eye and seemingly spiritual sense of purpose, or ikigai.

In this stunning monograph, James Beard Award-winning photographer and author Andrea Fazzari profiles twenty of the most celebrated sushi masters on the Japanese food scene. Through a combination of striking photography and intimate essays, each chapter introduces readers to a new master and restaurant, capturing the aesthetics, philosophy, and level of dedication that illustrates their status as the worlds finest culinary shokunin.

A must-have for sushi enthusiastsand for anyone interested in fine food cultureSushi Shokunin is the first book of its kind ofthe most revered sushi masters and restaurants. Fazzari invites readers to explore the rarefied world of top shokunin who view sushi making not only as a career, but also as a way of life.