Anyone else reading "Chicken and Charcoal" by Matt Abergel. Right off, I wish I had known about his restaurant, Yardbird, in Hong Kong back in March when I was there. It really wasn't that far from my hotel. Seems like a funny place for a Japanese style yakitori grill but there is a lot of money in that city. My complaint so far with the book is the same one I have with most Japanese cook books, I don't have access to many of the ingredients. Yes, I have plenty of miso but not 6 different kinds, etc. I never seem to have as much problem with this on Chinese or Thai recipes.