Imagine meandering through your downtown in the late evening. You find a narrow grungy alley. Down that alley is a door, illuminated by a single red paper lantern. The door opens. There are six seats at a bar that should only seat four. You order a shochu, edamame and chicken gizzard yakitori. By the time you leave, it's light out.
I want that. The izakaya is the original dive. This book isn't a cookbook as much as a declaration of what an izakaya should be.