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.