Japan, the land of the rising sun, is associated with sushi, tea, Shintoism, and quirky television shows. Raw fish may not appeal to everyone, but Japan also offers fresh street food, Wagyu, and Yakitori. When Japanese chef Tadashi Ono met American writer Harris Salat, the idea was born to combine both grilling worlds, merging American grill and BBQ dishes with Japanese flavors. The result is a collection of quick and easy recipes, versatile marinades, and step-by-step techniques for fantastic meats, poultry, fish, vegetables, and traditional favorites like Yakitori, Yaki Onigiri, or fish in a salt crust. Whether using charcoal or gas, for beginners or grilling experts, from porterhouse steak with garlic-soy sauce marinade to Yuzu Kosho scallops or a Japanese reinterpretation.