Rintaro: Japanese Food from an Izakaya in California - Sylvan Mishima Brackett insignia Available in a variety of

Available in a variety of sizes and colours

It’s almost 150 years since someone had the idea of mixing dry vermouth and gin – and yet the Martini is now more popular than it’s ever been

Earning rave reviews for their unforgettable approach

soups and broths

Rintaro: Japanese Food from an Izakaya in California - Sylvan Mishima Brackett insignia Available in a variety ofA BEST COOKBOOK OF THE YEAR: The New York Times, Los Angeles Times, San Francisco Chronicle 2024 JAMES BEARD AWARD NOMINEE: RESTAURANT AND PROFESSIONAL BOOK RINTARO, the debut cookbook from one of San Franciscos most acclaimed restaurants, translates the experience of a Tokyo izakaya to the home kitchen. Crowd pleasing foods like curry rice, tonkatsu, and yakitori, eaten most often at lunch counters and in home kitchens, live alongside sashimi, fresh