Rintaro Cookbook Brings the Izakaya to Your Kitchen

When he opened his popular and award-winning restaurant Rintaro, Sylvan Mishima Brackett wanted to serve “the kind of food you’d expect if the Bay Area were a region of Japan.” At Rintaro, you’ll find dishes like yakitori brushed with tare sauce and seared on a binchotan grill, chicken and cheese katsu atop snowy piles of cabbage, and toothsome udon noodles piled in a clear, umami-packed broth. Now you can try to recreate these dishes that have brought raves from customers and critics at home with the “Rintaro” cookbook, which the New York Times just named one of the best cookbooks of the year. Brackett and his co-author Jessica Battilana join us to talk about all things Rintaro.