Just as New Yorkers have developed a deep appreciation for Japanese cuisine, from hearty noodle dishes like ramen and udon to multi-course kaiseki dinners, New York chefs have found inspiration in Japan’s culinary traditions. Saori Kawano, author ofChef’s Choice and founder of the Tribeca-based Korin Japanese Trading Corp, talks with culinary masters Michael Anthony, Chef and Partner at Gramercy Tavern and Executive Chef and Managing Director of Untitled and Studio Cafe at the Whitney Museum, and Marcus Samuelsson, Chef and Owner of Red Rooster and Streetbird, about how Japanese ingredients, concepts and flavors have shaped their cooking styles. Followed by a reception and book-signing for Chef’s Choice.