Takashi's Noodles [A Cookbook]

Combining traditional Japanese influences, French techniques, and over 20 years of cooking, James Beard award-winning chef Takashi Yagihashi introduces home cooks to essential Japanese comfort food with his simple yet sophisticated recipes.

HARRIS SALAT writes about food and culture for Gourmet, the New York Times, Saveur, and other publications. He lives in New York.


TAKASHI YAGIHASHI opened Takashi's in Chicago in 2008, following successful ventures at Ambria, Tribute, and Okada at the Wynn. He was named the James Beard Foundation Best Chef: Midwest and one of America's 10 Best New Chefs by Food & Wine. Takashi is a member of the Macy's Culinary Council as well as the Japanese Culinary Cultural Association of America. He lives with his family in Chicago. THE AUTHOR SCOOP

Tell me something that other people might not know about you.  I love to play guitar.If you had a superpower, what would it be? To always have a peaceful mind.What's the oddest food you've ever eaten?  Dried Sea Cucumber Ovaries (a very expensive and rare delicacy).What's the meaning of your name?  Takashi (Dragon) Yagihashi (Willow Bridge).Favorite cocktail?  Yuzu LemonadeWhat is your favorite sandwich? Fried Pork with cucumber, lettuce, mayonnaise, tonkatsu sauce.What's the best way to spend a rainy Saturday morning? Making noodle soup.