THE CHEFS A taste of Japan 20101204 lamb (lamb dishes) THE CHEFS A taste of Japan was published in 2010. The cover is a simple design with a photo of a white plate and the title logo. However, the content is incredibly rich. 32 of Japan's top chefs (from various genres) were selected and listed in alphabetical order. Based on that order, the type of meat to be used (Australian beef and lamb) and the cuts were automatically assigned, and each chef introduced recipes for two dishes using that meat. The following are the chefs and dishes that used Australian lamb. Chef Norihiko Fukuda (Cerulean Tower Tokyu Hotel) Chef Kiyomi Mikuni (Hotel de Mikuni) Chef Osamu Miyazaki (Tokyo Baycourt Club Hotel & Spa Resort) Chef Tetsuji Yasukawa (Ryuko) Chef Hidemasa Yamamoto (SESTO SENSO) Chef Yuichiro Watanabe (Chateau Restaurant Jewel Robuchon) (left) Chef Yoshimi Hidaka (ACQUAPAZZA) Chef Tomoji Wakiya (WAKIYA - Emi-charyo) Despite being composed only of Australian beef & lamb, it is not monotonous but beautiful like an art book. The amazing thing about this book is that, despite the bold method of assigning the meat cuts to be used in the dishes in alphabetical order of the chefs' names, the chefs worked diligently on it, creating creative, beautiful dishes full of confidence, experience, and ingenuity, and without compensation. It's rude to say, but everyone is usually cheerful and fun, but they really deliver when they need to. I heard that when the members were announced to a chef who was hesitant to participate, they asked to be included instead. That's how amazing the members are. It's not easy to gather such a group of people.