I wouldn't be able to translate them well enough. Unlike most Japanese cookbooks, the recipes in this book are rather brief and assume a certain (and rather high) skill level, much like a French cookbook. Some killer knife skills, for sure. Great pictures, though, with nice inspiration for arrangements and colors.
couple examples from the book that look fun and probably taste very Japanese-y
some sort of homemade tofu in dashi jelly (900ml of dashi to 10g of flake gelatin) and okra slice, wasabi, and shiso flower garnish
Somen noodles, crushed dashi ice, and then julienne of shiso, carrot, daikon and lilybud (nice summer recipe)