#Japan #Tokyo #Western Cuisine #Katsu Omiya #Restaurant Omiya

Experience Authentic Western Dishes at Home

On December 25th, the world of culinary enthusiasts can rejoice with the release of "Katsu Omiya's Western Cuisine: Finally, This is It!" by Chef Katsu Omiya. This book promises to demystify the art of cooking authentic Western dishes, offering a collection of 52 recipes from one of Tokyo's long-standing favorites, Restaurant Omiya.

Having served the community for over 40 years in the heart of Asakusa, Restaurant Omiya is renowned for its mouthwatering selections. In this new cookbook, Chef Omiya shares his expertise, covering everything from gratins and croquettes to simmered hamburgers and spaghetti napolitan. The unique aspect of this book lies in its approach: it aims to show that cooking can be simple without sacrificing authenticity.

Simple Yet Authentic

Typically, home cooks view certain elements like white sauce or stews as daunting tasks that require patience and skill. However, Chef Omiya dispels these myths by presenting techniques that are both "easy-going but remarkably authentic." This book is all about making your cooking experience enjoyable and stress-free. The dishes can be made with commonly available ingredients, promoting accessibility alongside taste.

Mastering the Basis of Western Cuisine

At the core of Japanese-style Western cuisine are sauces, which have evolved to complement rice. The book emphasizes three pivotal sauces: White sauce, Tomato sauce, and Demi-glace sauce, all of which are made easily without fear of failure. The White sauce is as simple as mixing butter and flour with milk. The Tomato sauce only requires blending three types of canned tomatoes. Surprisingly, the traditionally time-consuming Demi-glace sauce can be prepared in under ten minutes! You can finally recreate restaurant-quality meals in the comfort of your home.

Highlights of 52 Staple Dishes

This cookbook features an enticing variety of 52 Western dishes that are beloved by all ages. Items like gratin, creamy stew, spaghetti napolitan, meat sauce, beef stew, croquettes, and potato salad are just a few recipes included that every home cook will want to try at least once.

A Culinary Classroom Experience

What sets this book apart is its presentation. Readers will feel as though they are at Chef Omiya’s cooking class, thanks to the clear and engaging design. The step-by-step instructions are supported by large photographs illustrating key points in the cooking process. This approach ensures even novice cooks will find joy in creating wonderful dishes. The nuances and tips shared from the chef add a personal touch, offering insights that enrich the cooking experience.

Meet Chef Katsu Omiya

Born in 1950 in Asakusa, Tokyo, Chef Katsu Omiya trained in French cuisine before traveling the world to explore diverse cooking styles and cultural dishes in places like New Zealand, the UK, France, Greece, and Morocco. In 1982, he opened Restaurant Omiya, which has reliably delighted patrons for over four decades. As of 2007, he expanded his culinary influence with a second location in the Marunouchi Building. Excitingly, he plans to open "Restaurant Omiya Lab," a snack specialty shop across from the original restaurant by 2025. Outside of the kitchen, his hobbies include outdoor activities.

Book Release Details

"Katsu Omiya's Western Cuisine: Finally, This is It!"

• - Release Date: December 25, 2025
• - Price: 1,980 JPY (tax included)
• - Author: Katsu Omiya
• - Features: B5 altered edition / 108 pages
• - Publisher: Sekai Bunka Publishing

Explore the world of Western flavors and elevate your cooking skills with this must-have addition to your kitchen library. For more information, visit Sekai Bunka Publishing or check it out on Amazon.