The ubiquitous red and white table cloths that adorned their tables provided the pattern for the book's cover and inner pages.
Directing us to a few standout recipes, Kenjiro highlights Martino Gamper's take on Ginger Passatelli in Brodo, Goshka Macuga's recipe for Chlodnik, and Åbäke's submission of Hackney Nagashi Somen.
Brimming with a whole broadchurch of recipes, alongside photographs and drawings, Studio Cookbook Three is a perfect amalgamation of everything that makes Hato the studio it is.
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