Serving aesthetic Japanese cuisine, attentive to food presentation, including a good balance of size and plates.<\/h4>\n\n\n- Takashima<\/dt>\n
- Please tell me about the history of Tokyo Kitcho, a member of the Kitcho group. <\/dd>\n
- Yuki<\/dt>\n
- My grandfather, Teiichi Yuki founded Kitcho in Osaka in 1930 (Showa 5). My parents came to Tokyo in 1961 (Showa 36) to open the Tokyo store in Higashiginza. This was the beginning of Tokyo Kitcho. It is now known as Tokyo Kitcho main store, after the opening of the Imperial Hotel store, Hotel Seiyo Ginza store, Shougatsuya-Kitcho in the Isetan Shinjuku main store and the Kabukiza store.
\nOn May 31, 2013, with the closing of Hotel Seiyo Ginza, the Hotel Seiyo Ginza store also ended its history, but we have returned to Ginza as Ginza Kitcho, under the catchphrase \u201cGinza again.\u201d <\/dd>\n - Takashima<\/dt>\n
- I see. Actually, I had Hotel Seiyo Ginza to cater the food for my wedding. Since my husband\u2019s parents run a sake brewery, I wanted to pair something with their sake, so I asked them to include temari-zushi (small ball-shaped sushi) from Kitcho. I remember that they were wonderful.
\nKitcho has had great influence on the history of Japanese cuisine. Do you have a special passion for the culinary arts? <\/dd>\n - Yuki<\/dt>\n
- We do not do anything special. In the end, Japanese cuisine is all about bringing out the best of the raw ingredient. One thing that we are attentive about is size. The texture of food can change according to its size, so we are careful to present food in the size that gives it the best savor.
\nAnother point is the balance of color. Food is not only enjoyed by the tongue but it can taste even better when appreciating it through the eyes. Therefore, we take note of not only the color of the food itself but matching it with the colors of the plate it is served in. In the sense, we also lay great importance on the seasons, For example, in summer, we would use crystalware and lotus leaves to present a sense of summer.<\/dd>\n - Takashima<\/dt>\n
- (gazing a book with pictures of dishes served at Kitcho\u2019s) Your food is so beautiful and artistic that I would be reluctant to eat it. When I cook, I would rather have my children eat directly from the pot (laughs). Have these artistic ideas been passed down for generations?<\/dd>\n
- Yuki<\/dt>\n
- Some were devised by my grandfather, but we have also adopted some that were developed by our staff. Our staff have all been trained here amid friendly competition.<\/dd>\n<\/dl>\n<\/div>\n
![\"\"](\"\/wp-content\/uploads\/Connect_65_01.jpg\")
<\/div>\n<\/div>\n<\/div>\n\n![\"\"](\"\/wp-content\/uploads\/Connect_65_02.jpg\")
<\/div>\n![\"\"](\"\/wp-content\/uploads\/Connect_65_03.jpg\")
<\/div>\n<\/div>\n\nGinza Kitcho has returned after three years as a modern Japanese restaurant<\/h4>\n\n- Takashima<\/dt>\n
- You mentioned earlier that Ginza Kitcho returned to Ginza last October after three years since the closing of its predecessor. How have the first few months been so far? <\/dd>\n
- Yuki<\/dt>\n
- It is quite a thrill to be able to return to Ginza, the center of Tokyo. <\/dd>\n
- Takashima <\/dt>\n
- It is quite surprising to know that Ginza is such a special place even for Kitcho. I recall that the Hotel Seiyo Ginza store was located on the basement floor of the hotel, almost like a secret hideout and required much courage to approach it. However, this one feels more modern, located in a building with a pancake shop and a hair salon. Would you say that you have different customers? <\/dd>\n
- Yuki<\/dt>\n
- You are right. Our previous store didn\u2019t even have a sign outside. Now, we have customers coming down from KAKIMOTO ARMS, the hair salon upstairs and finding us by chance. <\/dd>\n
- Takashima<\/dt>\n
- So it has become easier to dine with you. What is the store concept? <\/dd>\n
- Yuki<\/dt>\n
- Our aim was to creates spacious modern Japanese rooms. We have five rooms, each of which are decorated differently. For example, as for the room in which we are right, the stone sitting in the alcove gives it a modern touch, while the gold lacquer ceiling makes it look gorgeous. We also installed M\u2019s System wave speakers for our BGM, with the hope of having our customers dine in the comfort of natural sounds.
\nWe also hope they will enjoy both our typical and traditional dishes and surprising fusions. <\/dd>\n<\/dl>\n<\/div>\n\n![\"\"](\"\/wp-content\/uploads\/Connect_65_04.jpg\")
<\/div>\n![\"\"](\"\/wp-content\/uploads\/Connect_65_05.jpg\")
<\/div>\n<\/div>\n\n![\"\"](\"\/wp-content\/uploads\/Connect_65_06.jpg\")
<\/div>\n![\"\"](\"\/wp-content\/uploads\/Connect_65_07.jpg\")
<\/div>\n<\/div>\n<\/p>\n
\n \u201cFolding screens and restaurants will collapse when spread out.\u201d Following old teachings and working diligentky.<\/h4>\n\n- Takashima<\/dt>\n
- As the grandson of founder, Teiichi Yuki, do you follow any of his teachings? <\/dd>\n
- Yuki<\/dt>\n
- There are two. One is that \u201cfolding screens and restaurants will collapse when spread out.\u201d Just as folding screens will collapse when spread out fully, restaurants should not expand their businesses too far, my grandfather taught me that in the end, we can be around for a long time only if we do not expand our business beyond our sit and we can take care of each of our customers one by one. This is very true and when you come to think of it, it can be said for all long-established stores in Ginza.
\nThe other is that \u201cour ancestors experienced great sufferings, which would always be followed by a bright light.\u201d I simply understand it to mean to \u201cwork diligently.\u201d <\/dd>\n - Takashima <\/dt>\n
- That one is meant for me\u2026(laughs) Still, we, as ordinary people imagine Kitcho to be large. There is a certain greatness about you name\u2026<\/dd>\n
- Yuki<\/dt>\n
- I believe that the higher the expectations, the more diligently we should work. We must always surpass our customers\u2019 expectations. Otherwise, our customers would be disappointed in us and say, \u201cI would have expected more from Kitcho.\u201d Therefore we must be very attentive.<\/dd>\n
- Takashima<\/dt>\n
- Your customers must come without doubt that Kitcho\u2019s cuisine is the best.<\/dd>\n
- Yuki <\/dt>\n
- Yes, but being in business for a long time, there are yet moments when I feel my blood freeze. These are the moments when a restaurant\u2019s competence in approaching a problem is challenged. This is also why it is important to keep one\u2019s business within one\u2019s sight and I wish to continue to pursue this style. <\/dd>\n
- Takashima<\/dt>\n
- I would imagine that you have many celebrities from overseas come and dine with you. Do you serve the exact same menu? <\/dd>\n
- Yuki<\/dt>\n
- We serve basically the same menu. However, if they are drinking wine, I may be a little creative and serve rock salt or balsamic soy sauce instead of soy sauce, which would not make a good match with the wine. <\/dd>\n<\/dl>\n<\/div>\n\n
![\"\"](\"\/wp-content\/uploads\/Connect_65_08.jpg\")
<\/div>\n![\"\"](\"\/wp-content\/uploads\/Connect_65_09.jpg\")
<\/div>\n<\/div>\n\nA place for special occasions, Ginza has evolved with the help of its customers. <\/h4>\n\n\n- Takashima <\/dt>\n
- Since its establishment, Kitcho has scaled up Japanese cuisine as an art. Now that Japan is receiving worldwide attention with the Tokyo Olympics coming up, how do you think Japanese cuisine will evolve? <\/dd>\n
- Yuki<\/dt>\n
- Since Japanese cuisine was registered as UNESCO Intangible Cultural Heritage, it has spread worldwide. Just as the \u201cCalifornian Roll\u201d was created a while before, I look forward to chefs from all over the world making various arrangements to create unique fusions. Western cuisine was arranged in a Japanese way, forming a new food culture.
\nAnd it is our job to preserve the original Japanese cuisine while also being inspired by the new Japanese cuisine born abroad. We wish for people to enjoy Japanese food in the luxury of our country\u2019s four seasons. <\/dd>\n - Takashima<\/dt>\n
- The future looks bright. Before we close, please tell me how you feel about Ginza. <\/dd>\n
- Yuki<\/dt>\n
- I was born in Osaka and moved to Tokyo when I was in junior high school. For people like me, Ginza is a modern town, a place for a adults, and a special place to come to on special occasions. Many visitors to Ginza have refined taste, so our restaurant has developed only with the help of our customers. I am grateful that I can run a restaurant in such a special place.\u3002<\/dd>\n<\/dl>\n<\/div>\n
![\"\"](\"\/wp-content\/uploads\/Connect_65_10.jpg\")
<\/div>\n<\/div>\n<\/div>\n\n![\"\"](\"\/wp-content\/uploads\/Connect_65_11.jpg\")
<\/p>\n\nChisako Takashima <\/h4>\n
Violinist. Takashima started taking violin lessons from the age of 6. After a successful career abroad, she moved her home base to Japan, where she currently performs in concerts across the country. Highly noted for her character in TV and radio appearances, she has currently opened up her career to more diverse fields with an unchanged focus on her profession <\/p>\n
- \n
- Takashima<\/dt>\n
- Please tell me about the history of Tokyo Kitcho, a member of the Kitcho group. <\/dd>\n
- Yuki<\/dt>\n
- My grandfather, Teiichi Yuki founded Kitcho in Osaka in 1930 (Showa 5). My parents came to Tokyo in 1961 (Showa 36) to open the Tokyo store in Higashiginza. This was the beginning of Tokyo Kitcho. It is now known as Tokyo Kitcho main store, after the opening of the Imperial Hotel store, Hotel Seiyo Ginza store, Shougatsuya-Kitcho in the Isetan Shinjuku main store and the Kabukiza store.
\nOn May 31, 2013, with the closing of Hotel Seiyo Ginza, the Hotel Seiyo Ginza store also ended its history, but we have returned to Ginza as Ginza Kitcho, under the catchphrase \u201cGinza again.\u201d <\/dd>\n - Takashima<\/dt>\n
- I see. Actually, I had Hotel Seiyo Ginza to cater the food for my wedding. Since my husband\u2019s parents run a sake brewery, I wanted to pair something with their sake, so I asked them to include temari-zushi (small ball-shaped sushi) from Kitcho. I remember that they were wonderful.
\nKitcho has had great influence on the history of Japanese cuisine. Do you have a special passion for the culinary arts? <\/dd>\n - Yuki<\/dt>\n
- We do not do anything special. In the end, Japanese cuisine is all about bringing out the best of the raw ingredient. One thing that we are attentive about is size. The texture of food can change according to its size, so we are careful to present food in the size that gives it the best savor.
\nAnother point is the balance of color. Food is not only enjoyed by the tongue but it can taste even better when appreciating it through the eyes. Therefore, we take note of not only the color of the food itself but matching it with the colors of the plate it is served in. In the sense, we also lay great importance on the seasons, For example, in summer, we would use crystalware and lotus leaves to present a sense of summer.<\/dd>\n - Takashima<\/dt>\n
- (gazing a book with pictures of dishes served at Kitcho\u2019s) Your food is so beautiful and artistic that I would be reluctant to eat it. When I cook, I would rather have my children eat directly from the pot (laughs). Have these artistic ideas been passed down for generations?<\/dd>\n
- Yuki<\/dt>\n
- Some were devised by my grandfather, but we have also adopted some that were developed by our staff. Our staff have all been trained here amid friendly competition.<\/dd>\n<\/dl>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<\/div>\n<\/div>\n<\/div>\n\n
Ginza Kitcho has returned after three years as a modern Japanese restaurant<\/h4>\n
- \n
- Takashima<\/dt>\n
- You mentioned earlier that Ginza Kitcho returned to Ginza last October after three years since the closing of its predecessor. How have the first few months been so far? <\/dd>\n
- Yuki<\/dt>\n
- It is quite a thrill to be able to return to Ginza, the center of Tokyo. <\/dd>\n
- Takashima <\/dt>\n
- It is quite surprising to know that Ginza is such a special place even for Kitcho. I recall that the Hotel Seiyo Ginza store was located on the basement floor of the hotel, almost like a secret hideout and required much courage to approach it. However, this one feels more modern, located in a building with a pancake shop and a hair salon. Would you say that you have different customers? <\/dd>\n
- Yuki<\/dt>\n
- You are right. Our previous store didn\u2019t even have a sign outside. Now, we have customers coming down from KAKIMOTO ARMS, the hair salon upstairs and finding us by chance. <\/dd>\n
- Takashima<\/dt>\n
- So it has become easier to dine with you. What is the store concept? <\/dd>\n
- Yuki<\/dt>\n
- Our aim was to creates spacious modern Japanese rooms. We have five rooms, each of which are decorated differently. For example, as for the room in which we are right, the stone sitting in the alcove gives it a modern touch, while the gold lacquer ceiling makes it look gorgeous. We also installed M\u2019s System wave speakers for our BGM, with the hope of having our customers dine in the comfort of natural sounds.
\nWe also hope they will enjoy both our typical and traditional dishes and surprising fusions. <\/dd>\n<\/dl>\n<\/div>\n\n<\/div>\n<\/div>\n<\/div>\n\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n
\n\u201cFolding screens and restaurants will collapse when spread out.\u201d Following old teachings and working diligentky.<\/h4>\n
- \n
- Takashima<\/dt>\n
- As the grandson of founder, Teiichi Yuki, do you follow any of his teachings? <\/dd>\n
- Yuki<\/dt>\n
- There are two. One is that \u201cfolding screens and restaurants will collapse when spread out.\u201d Just as folding screens will collapse when spread out fully, restaurants should not expand their businesses too far, my grandfather taught me that in the end, we can be around for a long time only if we do not expand our business beyond our sit and we can take care of each of our customers one by one. This is very true and when you come to think of it, it can be said for all long-established stores in Ginza.
\nThe other is that \u201cour ancestors experienced great sufferings, which would always be followed by a bright light.\u201d I simply understand it to mean to \u201cwork diligently.\u201d <\/dd>\n - Takashima <\/dt>\n
- That one is meant for me\u2026(laughs) Still, we, as ordinary people imagine Kitcho to be large. There is a certain greatness about you name\u2026<\/dd>\n
- Yuki<\/dt>\n
- I believe that the higher the expectations, the more diligently we should work. We must always surpass our customers\u2019 expectations. Otherwise, our customers would be disappointed in us and say, \u201cI would have expected more from Kitcho.\u201d Therefore we must be very attentive.<\/dd>\n
- Takashima<\/dt>\n
- Your customers must come without doubt that Kitcho\u2019s cuisine is the best.<\/dd>\n
- Yuki <\/dt>\n
- Yes, but being in business for a long time, there are yet moments when I feel my blood freeze. These are the moments when a restaurant\u2019s competence in approaching a problem is challenged. This is also why it is important to keep one\u2019s business within one\u2019s sight and I wish to continue to pursue this style. <\/dd>\n
- Takashima<\/dt>\n
- I would imagine that you have many celebrities from overseas come and dine with you. Do you serve the exact same menu? <\/dd>\n
- Yuki<\/dt>\n
- We serve basically the same menu. However, if they are drinking wine, I may be a little creative and serve rock salt or balsamic soy sauce instead of soy sauce, which would not make a good match with the wine. <\/dd>\n<\/dl>\n<\/div>\n\n<\/div>\n<\/div>\n<\/div>\n\n
A place for special occasions, Ginza has evolved with the help of its customers. <\/h4>\n
\n- \n
- Takashima <\/dt>\n
- Since its establishment, Kitcho has scaled up Japanese cuisine as an art. Now that Japan is receiving worldwide attention with the Tokyo Olympics coming up, how do you think Japanese cuisine will evolve? <\/dd>\n
- Yuki<\/dt>\n
- Since Japanese cuisine was registered as UNESCO Intangible Cultural Heritage, it has spread worldwide. Just as the \u201cCalifornian Roll\u201d was created a while before, I look forward to chefs from all over the world making various arrangements to create unique fusions. Western cuisine was arranged in a Japanese way, forming a new food culture.
\nAnd it is our job to preserve the original Japanese cuisine while also being inspired by the new Japanese cuisine born abroad. We wish for people to enjoy Japanese food in the luxury of our country\u2019s four seasons. <\/dd>\n - Takashima<\/dt>\n
- The future looks bright. Before we close, please tell me how you feel about Ginza. <\/dd>\n
- Yuki<\/dt>\n
- I was born in Osaka and moved to Tokyo when I was in junior high school. For people like me, Ginza is a modern town, a place for a adults, and a special place to come to on special occasions. Many visitors to Ginza have refined taste, so our restaurant has developed only with the help of our customers. I am grateful that I can run a restaurant in such a special place.\u3002<\/dd>\n<\/dl>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<\/p>\n\n
Chisako Takashima <\/h4>\n
Violinist. Takashima started taking violin lessons from the age of 6. After a successful career abroad, she moved her home base to Japan, where she currently performs in concerts across the country. Highly noted for her character in TV and radio appearances, she has currently opened up her career to more diverse fields with an unchanged focus on her profession <\/p>\n
![\"MUSE\u301c12](\"\/wp-content\/uploads\/Connect_cd_muse.jpg\")
<\/p>\n