---

In Junk Food Japan ex-Nobu Head Chef Scott Hallsworth showcases the incredible food that is making his Kurobuta restaurants some of the most talked-about places to eat in London

---

Packing a heavy punch and offering a fresh new look at Japanese food, Junk Food Japan showcases Kurobuta´s ´insanely delicious delicacies´ (Jay Rayner, Guardian). It is food that is both incredibly inventive yet comfortingly familiar. Signature dishes featured in this exciting new cookbook include Barbecued Pork Belly, Tea Smoked Lamb and Kombu-Roasted Chilean Sea Bass. It is food full of flavour and guaranteed to wow friends, family and hungry gatecrashers.

Chapters with titles such as Snack, Junk Food Japan, Significant Others, Something Crunchy and On the Side give an idea of the gastronomic fun that is to be found within. Featuring approximately 100 recipes brilliantly showcasing Scott´s wild and inventive style, Junk Food Japan presents Japanese classics with twists and turns alongside a selection of new, stunning Scott-conceived dishes, including Tuna Sashimi Pizza and Wagyu Beef Sliders. Superb photography from legendary photographer David Loftus features throughout.

---

Introduction
Cold, Raw Salad
Junk Food Japan
Something Crunchy
BBQ and Fire Pits
Sushi´s F d Up Friends
Significant Others
Into the Stream
Drinking
Snack
Sweet

---

Scott Hallsworth has been forging a mighty path in Japanese cuisine for nearly two decades, having worked for many years as Head Chef at the legendary Nobu in London and later opening Nobu in Melbourne in his native Australia. He has appeared on BBC1´s Saturday Kitchen with more television and press profile planned.

kurobuta-london.com / @KurobutaLondon / @scotthallsworth

---