Last month, I found myself back at @aubergetokito - an exclusive ryokan on the outskirts of Tokyo with just 4 guest rooms, a fine dining restaurant and a dedicated tea room by Chef @yoshi_ishii_ who started his career at Kitcho Arashiyama and spent 20 years abroad before returning to Japan 3 years ago! His team comprised of head chefs who have also trained at Kyoto Kitcho and various other restaurants in Japan and abroad. Served on ceramic plates made by Ishii San himself, the meal in itself was a contemporary Japanese culinary journey not bounded by the rules of traditional kaiseki cuisine. The hospitality and humor of Ishii San is unmatched, and it was great to catch up with @kyokonakayamatv, @jocelyn_tastytrip, @sofialou526 and @kate_cheang here!
Our menu:
“Shugakuin” - Turnip, Snow Crab
Remote Island - Kue Grouper, Yum Head
“Ujio” - Blowfish
Fermentation 1 - Cuttlefish, “Ishiru”, Cheese
Fermentation 2 - Bottarga
Charcoal
Surf & Turf - Tuna, Fond de Veau
“Buri-Daikon” - Yellowtail, Daikon
Tuna Flake - Budding Veggies
“Ino-Shika-Cho” - Boar, Deer, Pheasant
“Mottainai” - “Kajika Bushi”, Noodles
Snow
Garlic
Petit Fours
ご馳走さまでした！
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Auberge TOKITO
Tokyo, Japan
#supermelJapan #supermelTokyo
