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Kitcho: Japan's Ultimate Dining Experience
     

Kitcho: Japan's Ultimate Dining Experience

by Kunio Tokuoka, Thomas Keller (Foreword by), Kenji Miura (Photographer), Nobuko Sugimoto
 

"Through his innovative approach to cooking, Kunio Tokuoka reinvents the classic dishes of Kaiseki without deviating from the extraordinary history and tradition of Japanese cuisine. In this book, he shares the inspiration behind his dishes with reference to the seasons, art, natural history and culture of Japan and through the exquisite photographs, he gives

Overview

"Through his innovative approach to cooking, Kunio Tokuoka reinvents the classic dishes of Kaiseki without deviating from the extraordinary history and tradition of Japanese cuisine. In this book, he shares the inspiration behind his dishes with reference to the seasons, art, natural history and culture of Japan and through the exquisite photographs, he gives a glimpse of the beauty and creativity of his extraordinary restaurant." —Heston Blumenthal, Chef de Cuisine/Owner, The Fat Duck restaurant

Kaiseki had its origins in the sixteenth century as an accompaniment to the Japanese tea ceremony. Over time, it has evolved into a highly formalized, artistic cuisine that celebrates the seasons by using only fresh, natural, local ingredients. Today, what we know as "kaiseki" owes much to Teiichi Yuki, founder of Kitcho restaurant in Kyoto and the creator of a contemporary version of this traditional cuisine. Kitcho continues to be world-renowned as the high temple of kaiseki; and its current chef and owner (and Yuki's grandson), Kunio Tokuoka, is revered for his innovative and exquisite interpretations of kaiseki dishes. Now, with this book, readers will get a look behind the well-guarded doors at the secrets, recipes, presentation techniques, and philosophy of one of the world's premiere restaurants.

Chef Tokuoka stands at the top of his profession. Yet his approach to cooking is remarkably simple. How can he draw the best flavors for a hearty stock? How can he cook a fish dish so that it becomes a transforming experience for even the most jaded diner? Answer: Simply by finding the optimum way to prepare or cook each ingredient so as to draw out peak flavor. Over and over again, he demonstrates how he has reinvented an old technique or created new dishes to astonish loyal patrons.

At Kitcho, a full-course meal is a multisensory experience to be savored on many levels. It can be a revelation. It can change the way people think about food. This book will do the same.

From innovative cooking techniques to an artist's touch in food arrangement, Kitcho: Japan's Ultimate Dining Experience reveals every aspect of entertaining in the Japanese mode through brilliant photography; the chef's recipe notes; and essays on cooking, food arrangement, Japanese aesthetics, food philosophy, and the exquisite Japanese art of entertaining at the table, penned by Nobuko Sugimoto, one of Japan's leading food writers.

Editorial Reviews

Library Journal
Japanese chef Tokuoka is the executive chef of Kyoto's Kitcho restaurant, which was awarded a three-star rating in the 2009 Michelin guide to the Kyoto-Osaka area. The restaurant's history and cuisine are the subject of this visually breathtaking book. Tokuoka's grandfather Teiichi Yuki is largely credited with the invention of contemporary kaiseki, a highly artistic style of cuisine rooted in classical traditions, ceremonies, and aesthetics. The book's four main sections contain sumptuous photographs and almost poetic descriptions of Tokuoka's seasonal dishes. The main text is followed by a behind-the-scenes look at the restaurant and a "food notes" section that describes the ingredients, cooking techniques, and elaborate serving vessels used for the dishes. Recipes are not included. Verdict This excellent translation is a pleasure to read from start to finish. Highly recommended for Japanese culture enthusiasts, culinary professionals, epicureans, and readers who love large, glossy photos of elaborate haute cuisine. Another inspiring title that similarly evokes a culture and vision is René Redzepi's Noma: Time and Place in Nordic Cuisine.—Lisa Campbell, Univ. of Alabama Lib., Tuscaloosa

Product Details

ISBN-13:
9784770031228
Publisher:
Kodansha USA
Publication date:
11/01/2010
Pages:
192
Sales rank:
390,007
Product dimensions:
11.96(w) x 11.70(h) x 0.97(d)

Related Subjects

Meet the Author

Kunio Tokuoka is the Executive Chef of Kitcho and the grandson of Teiichi Yuki, the creator of contemporary kaiseki. Tokuoka has worked in the kitchen of Kitcho for thirty-five years, starting at age fifteen. He has attended several important culinary symposia overseas; most recently, he presented a paper at an event held by the James Beard Foundation and the Umami Information Center.

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