RintaroRINTARO, the debut cookbook from one of San Francisco's most acclaimed restaurants, translates the experience of a Tokyo izakaya to the home kitchen. Crowd pleasing foods likecurry rice, tonkatsu, and yakitori, eaten most often at lunch counters and in home kitchens, live alongside sashimi, fresh bamboo shoots, and other dishes that are usually considered part of a more elevated Japanese cooking tradition. Through clear instruction, abundant