Michael Ryan is one of Australia's best regarded chefs and since 2009 he has operated the acclaimed Provenance restaurant in rural Australia. He is also a Japanophile and conducts regular culinary tours of Tokyo. Luke Burgess is similarly smitten with Japan and specifically its food culture. He is a food photographer and stylist turned chef, who has returned to his first love to capture an unvarnished take on Tokyo's hospitality scene for the purposes of this book.