When a Japanese person dreams of quitting his or her rat-race job and opening a restaurant, the type of restaurant they usually envision is either a kissaten or kafe (a café-restaurant) or an izakaya. An Izakaya (居酒屋）is a small traditional pub that serves food, rather like a Spanish tapas bar. Many are quite tiny, with just the counter and maybe a few tables. The best ones are run with a lot of passion and love, and have fiercely loyal customers.
Izakaya, the Japanese Pub Cookbook conveys the atmosphere and love of food and good sake that are hallmarks of good izakaya perfectly. Written by Mark Robinson, an Australian journalist who fell in love with izakaya establishments in Tokyo, with gorgeous photography in both color and black and white by Masashi Kuma, it is part cookbook and part ode to the cult of the izakaya. You don't just get recipes here, even though it's called a cookbook. There are profiles of izakaya masters, useful advice on izakaya etiquette, notes on sake types, anecdotes and a lot more. I think it can reside as happily on a bedside table as in the kitchen - a quality I look for when I buy cookbooks.