Kitcho : Japan's ultimate dining experience

Author(s)

Bibliographic Information

Kitcho : Japan's ultimate dining experience

Kunio Tokuoka ; text by Nobuko Sugimoto ; photography by Kenji Miura ; translated by Juliet Winters Carpenter

Kodansha International, 2010

1st ed

Other Title

京都吉兆 : 英文版

Available at  / 12 libraries

Search this Book/Journal

Note

Includes index

Description and Table of Contents

Volume

ISBN 9784770031228

Description

吉兆創業者・湯木貞一は、「茶懐石」と「宴会料理」を高度な次元で融合。器、設え、庭の風情などとあわせて季節感を取り込み、「五感」で味わうものへと日本料理を発展させ、革新した。本書では、「革新こそは吉兆の伝統」として日々試行する舞台裏にもスポットを当て、創業８０年を迎えてなお進化をつづける「吉兆風もてなしの心」の秘密に迫る。

Table of Contents

  • ＳＰＲＩＮＧ　ＫＡＩＳＥＫＩ（Ａ　Ｊａｐａｎｅｓｅ　Ｗｏｒｌｄ　ｏｆ　Ｃｕｉｓｉｎｅ　ａ｀　ｌａ　Ｒｉｍｐａ；Ｓｅｒｖｉｎｇ　Ｖｅｓｓｅｌｓ　ａｔ　Ｋｉｔｃｈｏ　ほか）
  • ＳＵＭＭＥＲ　ＫＡＩＳＥＫＩ（Ｋｙｏｔｏ　ａｎｄ　Ｐｉｋｅ　Ｃｏｎｇｅｒ—Ａ　Ｃｈｅｒｉｓｈｅｄ　Ｓｅａｓｏｎａｌ　Ｄｅｌｉｃａｃｙ；Ｔｈｅ　Ｈａｓｓｕｎ　Ｃｏｕｒｓｅ　ａｔ　Ｋｉｔｃｈｏ—Ａｗａｋｅｎｉｎｇ　Ｂｏｄｙ　ａｎｄ　Ｍｉｎｄ　ほか）
  • ＦＡＬＬ　ＫＡＩＳＥＫＩ（Ｊａｐａｎｅｓｅ　ａｎｄ　ｔｈｅ　Ｍｏｏｎ；Ｓｈａｒｋ　Ｆｉｎ　ほか）
  • ＷＩＮＴＥＲ　ＫＡＩＳＥＫＩ（Ｍａｋｉｎｇ　Ｗｉｎｔｅｒ’ｓ　Ｇｉｆｔｓ　ａ　Ｐａｒｔ　ｏｆ　Ｆｏｏｄ　Ｐｒｅｓｅｎｔａｔｉｏｎ；Ｕｌｔｉｍａｔｅ　Ｔｏｒｏ　Ｓｕｓｈｉ　ほか）
  • Ｔｈｅ　Ｋａｉｓｅｋｉ　Ｋｉｔｃｈｅｎ（Ｉｎｓｉｄｅ　Ｋｉｔｃｈｏ；Ｏｎ　Ｒｉｃｅ　ａｎｄ　Ｊａｐａｎｅｓｅ　Ｄａｓｈｉ　Ｓｔｏｃｋ　ほか）

by "BOOK database"

Description and Table of Contents

Volume

ISBN 9784770031228

Description

Master Chef Kunio Tokuoka is a magician in the kitchen, yet his approach to cooking is simple. How does he draw out the best flavours for a hearty stock? At Kitcho, a full-course meal is a multisensory experience to be savoured on many levels. It can be a revelation. It can change the way people think about food. This book intends to do the same. KAISEKI has evolved into a highly formalised, artistic, multi-course meal that celebrates the seasons by using only fresh, natural and local ingredients. It is described as perfection on a plate by Time magazine. Standing

by "Nielsen BookData"

Details

Page Top