Review by Booklist Review
Art, storytelling, and food work together on so many levels in this beautiful tale about master chef Niki Nakayama's life. Told in 13 mini-chapters, or "bites," it uses a form mirroring the traditional Japanese meal kaiseki, which is served in many courses. But putting aside the elegance of the form and artwork, the story is not just an inspirational one about a successful female chef; it is an outrage. Nakayama, born in 1974, is put down by her family, employers, and others who say she can't be a chef because she's a girl. No matter how well she does, her parents fawn over her brother. A key Japanese word appears repeatedly throughout: kuyashii, meaning, "I'll show them!" And Nakayama does show everyone, time and time again. She travels through Japan, attends cooking school, and works at a restaurant over her parents' objections. She starts her own successful sushi restaurant, then truly shines in her next venture, specializing in kaiseki. Nakayama makes it her own--a fusion between California and Japan that reflects who she truly is--and becomes a star. Young readers will be inspired and hopefully start saying kuyashii and demanding multicourse meals. Maybe not everyone can be a Niki Nakayama and break through the limitations put on them by others, but it will always be noble to try.
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
Employing the 13-course structure of a traditional kaiseki meal, Michalak and Florence profile Japanese American chef Niki Nakayama, whose Los Angeles restaurant N/Naka holds two Michelin stars. In 13 "Bites," the duo follows Nakayama through food-centered memories, including bonding moments with her grandmother, embarking on a post-high school Tokyo food tour, and trying and then studying kaiseki at a cousin's ryokan. "There, Niki was served a meal of/ many courses. One by one,/ the dishes flowed like a stream," much like the book's prose. Mixed media and digital art by Jones make each vignette atmospheric, with varying angles and insets, toothsome details, and watercolor washes. This biography aptly emphasizes the sexism that trailblazer Nakayama faces, both in the male-dominated restaurant industry at large and as "perhaps the world's only female kaiseki chef." Back matter includes a timeline of Nakayama's life, explanations of kuyashii and kaiseki, and a recipe for wonton pizzas. Ages 4--8. (Sept.)
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Review by School Library Journal Review
K-Gr 3--Well-chosen details in this picture book biography chart a young chef's development as she forges her own path using food to tell her story. Growing up in her family's Los Angeles home where Japanese traditions were observed, it seemed to Niki that her two cultures became one in the kitchen. On holidays, her family ate teriyaki turkey, with ever-present rice. Young Niki enjoyed experimenting and inventing new recipes, but her parents and others scoffed at her dream of becoming a chef. Undaunted, she attended culinary school, interned with a sushi chef, and traveled to Japan. A not-to-scale map traces Niki's trip, sampling foods in Tokyo, then traveling by bullet train to the countryside ryokan (traditional inn) owned by her cousins. At the ryokan, she encountered kaiseki, cuisine focused on fresh, seasonal foods. Back in the United States, and with her family's backing, Niki opened a sushi restaurant. Her hard work led to success, and won her parents' approval. Eventually, Niki made the difficult decision to close the restaurant in order to open a new one, n/naka, featuring her innovative version of kaiseki. Now a Michelin-starred chef, Niki's elegant dishes are "art and story--her story." Back matter includes a time line, further explanation of Japanese terms. and Niki's recipe for wonton pizza. VERDICT This empowering picture book biography is both lively and thoughtful, and a strong choice for primary grade readers who enjoy exploring culture through food, as in Salma the Syrian Chef by Danny Ramadan.--Marilyn Taniguchi, Beverly Hills P.L., CA
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Review by Horn Book Review
Michalak and Florence dish up a sumptuous celebration of chef Niki Nakayama. Born in Los Angeles to immigrant parents, Nakayama grew up in two cultures. "Outside of Niki's house was Los Angeles. Inside of her house was Japan." But Niki's mother combined the two cultures for family meals, cooking American food with Japanese influences -- meatloaf with soy sauce, rice instead of potatoes, and Thanksgiving turkey with teriyaki sauce. Niki wanted to do things her way, too. When young, she would experiment with food, creating such treats as wonton-wrapper pizzas. On a trip to Japan after high school, she learned about kaiseki, a meal of many courses, a "storytelling feast," which begot the passion on display at her current Los Angeles restaurant, n/naka. In an effective matching of book design and content, Nakayama's story is dished up like a kaiseki meal: thirteen bites, from her early years in "Bite 1" to a gorgeous dish resembling an abstract painting viewed from above in "Bite 13." A palette of rich, vivid colors; playful shifts in perspective; and a text emphasizing active verbs highlight the artfulness of Nakayama's meals and the spirit behind them. Not just about food, but also the importance of gathering, love and laughter, and the can-do spirit of a girl finding her path in life. Back matter includes "Ingredients" (timeline), "Kuyashii" (an explanation of the "Yes I Can" spirit), more information about kaiseki, and the recipe for wonton pizzas. Dean Schneider November/December 2021 p.133(c) Copyright 2021. The Horn Book, Inc., a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright The Horn Book, Inc., a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Review by Kirkus Book Review
Niki Nakayama is a renowned chef who found her voice through food. Opening with an illustration of Nakayama in her restaurant kitchen, her story is told in 13 "bites," each depicted as a double-page spread, beginning in Los Angeles, where Niki was born. Mixing cultures, her Japan-born parents fused their Japanese culture with American food. As she grew up, she desired to make her own life story through imagination, exploration, and invention. No one believed she, a girl, could be a success. Her response was "Kuyashii!" (translated as "I'll show them!"), a frustration with these doubts that drove her to work harder. She traveled to Japan, where she discovered kaiseki--a multiple-course meal that told a story, which steered her toward the culinary world. Using her creativity and hard work, she finally opened up her own restaurant, where she was free to cook in her own way, sharing her life story through her dishes. Niki Nakayama set out to show her family and the world what she could do, and she did. This brief biography captures Nakayama's sense of exploration and her determination to follow her passion and dreams. The meticulously detailed illustrations highlight the food, experiences, and Japanese culture. Included at the end are a timeline of Nakayama's life, deeper explanations of the concepts of kuyashii and kaiseki, and a recipe for wonton pizza. (This book was reviewed digitally.) A flavorful, inspirational biography of a woman who showed the world what she could cook up. (Picture book/biography. 4-8) Copyright (c) Kirkus Reviews, used with permission.
Copyright (c) Kirkus Reviews, used with permission.
