Kitcho: Japan's Ultimate Dining Experience

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 ...

See more details below
Other sellers (Hardcover)
  • All (10) from $20.92   
  • New (6) from $28.15   
  • Used (4) from $20.92   
Sending request ...

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.

Read More Show Less

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
Read More Show Less

Product Details

  • ISBN-13: 9784770031228
  • Publisher: Kodansha USA
  • Publication date: 11/1/2010
  • Pages: 192
  • Sales rank: 1,350,432
  • Product dimensions: 11.96 (w) x 11.70 (h) x 0.97 (d)

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.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)