Harris Salat

A James Beard Award–nominated writer, Harris Salat's stories about food and culture have appeared in The New York Times, Saveur, and Gourmet. Besides writing about Japanese cuisine, Harris has also completed kitchen stages at RyuGin, a three-star Michelin restaurant in Tokyo; Hyotei, a hallowed four-hundred-fifty-year-old establishment in Kyoto, where he was the first Westerner ever allowed into their kitchen; and Tadashi’s restaurant Matsuri.