Auberge TOKITO (Tachikawa City)

At the counter seats, which are prioritized for overnight guests, you can experience the chef's craftsmanship up close. The sounds of cooking, the aromas, and even casual conversations all become part of the essence, creating a unique and unforgettable dish that can only be experienced here.

Japan's Hidden Ultimate Ingredients Crafted by Chefs Trained Both Domestically and Internationally, Presented to the World

“Auberge TOKITO” is an auberge that provides Artisan Cuisine, carefully curated with the finest Japanese ingredients, in a spirit of deep gratitude for the blessings of Japan’s beautiful bounty. The restaurant prides itself on sourcing only the best ingredients, using a range of techniques and presentations to delight guests and passing the experience down to the next generation.
The term “Artisan” comes from the French word for a skilled craftsperson, and “Cuisine” refers to cooking. Under the theme of “Meguru Megumi” (the Blessings of Circulation), guests can enjoy “Dishes Born from the Handiwork of Masters.”
The executive producer leading the team is Yoshinori Ishii, who honed his skills as the sous-chef at Kyoto Kitcho Arashiyama. He then served as the personal chef to a UN ambassador before spending over 20 years abroad. He was the first Japanese chef to lead the prestigious London-based kaiseki restaurant UMU to its two Michelin star rating.
The General Manager is Kenji Okawara, who was involved in the 2008 G8 Summit in Toyako, Hokkaido, and led Kyoto Kitcho Toyako and other Kyoto restaurants to Michelin star status.
Also, as the young and talented head chef, Hiroki Nishiyama brings a wealth of experience not only in Japanese cuisine but also from working in Italy’s three-star restaurants.
Set in a spacious garden, Auberge TOKITO features carefully designed spaces for lodging, tea rooms, and dining rooms. Even without staying overnight, guests can enjoy the unique “Chaokebako (box)” afternoon tea at the tea room, which is a major attraction. However, the biggest draw is the opportunity to stay in a luxurious auberge with a private outdoor hot spring bath, limited to just four groups per day. Guests can savor the unparalleled experience of witnessing the craftsman’s art up close in the counter kitchen, making it a truly extraordinary and blissful time.

The world of “Tokito” where you can enjoy the one and only luxury

The dining room features 10 counter seats that are prioritized for overnight guests, and the hall has 22 table seats. Additionally, there are three private rooms, each with four seats. The dishes served here are crafted by a chef who personally travels across Japan, seeking out the unknown local seafood and agricultural products unique to each region. Using the skills of master Japanese chefs, the cuisine is prepared with techniques that transcend genres. Furthermore, rare ingredients like game meats—such as deer and wild boar, sourced by legendary hunters with exceptional experience and knowledge—are also served. These meats have no gamey odor and provide a taste that will completely overturn your previous perceptions.
One of the standout dishes made with fresh seafood is served with “Ujio,” a colorless and translucent sauce that coats the dish. Upon tasting, the aroma of the ocean fills your mouth, and you’ll be surprised by the enhanced natural sweetness and umami of the seafood—truly one of “Tokito’s” specialties.
The menu changes significantly every two months, with the ingredients changing daily based on what the chef has sourced as the finest that day. (Counter seats offer a 11-course menu for ¥63,250,
and table seats offer a 9-course menu for ¥31,625.) Executive Chef Ishii shares, “I want everyone to enjoy their meal in a relaxed, informal atmosphere without the need for stiff formalities.”
* Prices are as of November 1, 2024. Please confirm with the restaurant, as they may change.

DATA

Facility Name	Auberge TOKITO
Address	1-24-26 Nishikicho, Tachikawa City, Tokyo
Phone	+81-42-525-8888 (inquiries)
Reservation Numbers	Dining Room: +81-42-525-2492 Tea Room: +81-42-525-1124 Lodging: +81-42-525-2424
Closed	Tuesdays and Wednesdays
Languages	Japanese & English
Menu	Japanese & English
Website	https://www.aubergetokito.com/
Instagram	https://www.instagram.com/aubergetokito/

Using carefully selected ingredients from all over Japan, the dishes are prepared and perfected with the chef's masterful techniques. The “ware” (dishes) used to serve the food are hand crafted by Executive Chef Yoshinori Ishii himself, using clay sourced from Tachikawa, Tokyo.

The restaurant features traditional Japanese crafts, such as Edo-Kiriko glassware, Wajima-nuri lacquerware bowls, as well as pieces by innovative young ceramic artists and Tokyo-based glass artisans. These carefully chosen items are not expensive, but rather, they represent true value. “Tokito” offers a service that combines the collection of items with solid roots and backgrounds, presented with heartfelt hospitality for the guests.

In the tea room, you can enjoy an afternoon tea experience called "Chaukebako (box)," which features three types of tea along with a variety of colorful savories and both Japanese and Western sweets, all carefully packed into a single box. This offers a new and enjoyable modern interpretation of Japanese tea culture.

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