Page 59 - Exploring Taste Magazine N.2

PLACES—TOKYO

Tokyo Kitcho
• t +81 3 3504 0777
• www.kitcho.com/tokyo 1 Chome– 1-1 Uchisaiwaicho, Chiyoda-ku, Tokyo

hree for one. “Three” are the establishments many other “brothers” of the progenitor have arrived. rather than a luxurious restaurant chain, Kitcho is a
united under that “one”, the name gathering Today in Osaka there is Korabaishi Kitcho and in To- brand renowned and recognizable not only at home
Tall of them: Kitcho. Its founder, Teiichi Yuki, kyo the exclusive Ginza Kitcho, located in the most el- but everywhere in the world. The year 2010 saw the
opened the f rst restaurant in 1930 in Kyoto, the city egant borough of the city. The philosophy of each es- publication of the volume “Kitcho: Japan’s Ultimate
of temples, to escape to for a few days, when in need tablishment is always the same – a place where cuisine Dining Experience”, a book on its almost one-hun-
of a break from the gleaming traf c of the capital city. must be respected in an almost religious way. Teiichi dred-year-old history. Here again we can f nd the con-
It is Kyoto Kitcho Arashiyama, built in the style of a Yuki was a f gure much greater and more important f rmation of a basic detail to appreciate the long – and
tea house and characterized by classic tatami where than just a restaurant manager. In 1987, in Osaka, he still unceasing – route of Kitcho: as in a museum, here
you can sit to savor the most unforgettable of Japanese opened the Yuki Museum of Art, very close to the food is a work of art.
traditional meals. The current chef is Kunio Tokuoka, Korabaishi restaurant. In his collection of art and ar-
grandson of the f rst owner – it is enough to under- tifacts, the most interesting part is dedicated to cups
stand that, rather than a star-awarded sanctuary of and teapots for the tea ceremony, which is the char-
Japanese cuisine, this is a family af air. Over the years acteristic style of his gastronomic company. Today,

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