[PRESS RELEASE]
November 8, 2022

Following the SORANO HOTEL, Tachihi Holdings to open Auberge TOKITO
integrating Japanese food, tea, and lodging
Tachikawa, Tokyo, Spring 2023

Tachihi Holdings Co., Ltd. and Tachihi Hospitality Management Co., Ltd. (bothlocatedinTachikawa

City,Tokyo;

Masamichi

Murayama,President

andRepresentative Director), which is in charge of hotel management and operation, is set
to open Auberge TOKITO, appointed with a dining room, tea room, and guest rooms
with hot spring water flowing from the source, in spring 2023 in the large-scale
redevelopment area of Tachikawa.
Official website: www.aubergetokito.com

Auberge TOKITO 開業準備室〒190 - 8680 東京都立川市栄町六丁目1番地 立飛ビル3号館

Auberge TOKITO Pre- opening Office#3 Tachihi Bldg., 6-1 Sakae - cho, Tachikawa Tokyo 190- 8680 Japan
Tel 042 - 536 - 1111（代表） www.aubergetokito.com

■Tachikawa, the largest scale active redevelopment site in the Tama area
Tachihi Holdings owns approximately 980,000 square meters of land, which amounts to
one twenty-fifth the size of Tachikawa City. The company takes on a significant role incommunity development as the business grows together with the city. In April 2020, GREEN
SPRINGS, a new urban district expanding approximately 39,000 square meters, opened as a“Well-being Town connecting the Sky, the Earth, and People”. June that same year saw theopening of the SORANO HOTEL featuring an infinity pool on the rooftop overlooking thenatural environs of Showa Kinen Park. As a new urban resort that promotes local tourism,
Tachikawa continues to evolve not only as a new hub for business but as a new area awaiting
exploration.
To quickly and accurately provide value in response to diversely changing social needs isthe goal of Tachihi Holdings, and to further contribute to the local community, the company
believes it is necessary to expand inbound luxury tourism and facilities and services catered
to business executives.
■Opening an auberge for showcasing Japan’s food and culture to the world
Against this backdrop, Auberge TOKITO is opening in the spring of 2023 as a platformfrom which Japanese food and culture is shared worldwide from Tachikawa. In Japanese, tokimeans ‘time’ or ‘moment’, and it is the interest of Auberge TOKITO to fill every guest’s timewith happiness. The name TOKITO encapsulates the eternal question of what it means to fill
one’s time with happiness. The name also expresses the company’s desire for the rich cultureof Japan to ascend gracefully into the world as if it were the Japanese crested ibis, which isalso called toki in Japanese. The aim is to enrich the people, community, and Japanese foodculture through food based on the concept of meguru megumi – regenerative bounties.
We strive to achieve the evolution of Japanese food, tea, and lodging to fill our guests’ timewith all kinds of happiness and become a place from where Japanese food and culture areprojected into the world.
< Dining Room >Toki, a time to encounter the true richness of food in JapanAs we aim to nurture Japanese food culture together with our producers, our chef visits theproduction sites in person to collect our main ingredients. Established theories are set aside
as we express the true richness of Japanese food by going beyond what is in season to pursue
ingredients that are delicious at the time of encounter.
< Tea Room >Toki, a time to respect the aesthetics of tea and enjoy its creation
Our 16-seat tea room came about under the supervision of Saboe. Japan’s tea culture
evolved in a myriad of ways with the regions, customs, eras, and recipes. By interpreting tea
in modern ways and developing it independently, tranquility and enjoyment are bred anew.
< Lodging >Toki, a time of grace and generosity to heal your mind and body from the core
Lodging oblivious to the bustle of the city materializes into four rooms, each a refined spacefurnished with an open-air bath with hot spring water flowing constantly from the source
1,300 meters below ground. Seek restoration for your body and soul as you experience
ultimate healing, made possible by a property whose services are carried out by the chefs.
Auberge TOKITO Executive Chef-Producer Profile
Yoshinori Ishii
After building his career on achievements as the sous chef at Kyoto Kitcho Arashiyama, Ishii
pursued an overseas career and worked as a chef at the UN ambassadors’ residences in Geneva(Switzerland) and New York (USA). In 2010, he was appointed as the executive chef at UMU,a kaiseki restaurant in London where he maintained one Michelin star. In 2015, he led thefirst Japanese restaurant in Europe to receive two Michelin stars, which he maintained until
2021. With a thorough commitment to providing superb ingredients, he became widely
known as a pioneer of ikijime preparation, making it possible to procure fresh fish maintaining
a level of freshness never before seen in the UK.
And now, Ishii returns to the Japanese restaurant industry for the first time in 20 years as
executive chef-producer of Auberge TOKITO. His unique view of the world is expressed
through skillful coordination of his handmade ceramics and dishes.
Auberge TOKITO General Manager, Head Chef ProfileKenji Okawara
After joining Kyoto Kitcho Arashiyama, Okawara thoroughly mastered not only cooking
techniques, but also flower arrangement, tea ceremony (tea kaiseki), tableware, scrolls, andother aspects of Japanese culture that are inseparable from Japanese cuisine. He has a wide
range of experience, including preparing kaiseki cuisine at the Kyoto Imperial Palace, temples,and overseas such as Italy, Ukraine, and India. In June 2008, he was posted as sous chef at theKyoto Kitcho Toyako branch (inside the Windsor Hotel Toya), and worked during theHokkaido Toyako Summit in July 2008. In 2010, he became the head chef of the Toyako
restaurant, and since then was awarded two Michelin Hokkaido stars in 2012 and 2017. In2019, seeking a new challenge, he was welcomed as the head chef at Ito, a kaiseki restaurant
in Kyoto.
In August 2021, Okawara was appointed to the pre-opening office of Auberge TOKITO.
Young talents have gathered under Chef Okawara not only for his technical skills, but also for
his unique natural qualities and ability to take action.

Auberge TOKITO Property Overview
Scheduled opening: Spring 2023
Address:

1-24-26 Nishiki-cho, Tachikawa, TokyoLocation:

One minute on foot from Nishi-Kunitachi Station on the JR Nambu

Line
Facility composition: Dining room – 10 counter seats, 22 hall seats, 3 private rooms (4 seatseach), 1 outbuilding (three-part banquet hall, up to 20)
Lodging – 4 guest rooms with private open-air onsen kakenagashi (hotspring water flowing continuously from the source) baths*Includes spa treatment area (all rooms 106 m2)
Tea room – 16 seats *For both tea time and bar timeBuilding:

1 floor underground; total floor area: 1,629.19 ㎡; site area: 3,737.10㎡

Design:Baseline Design: Guild Design Architects Co., Ltd.
Detailed Design: Sumitomo Forestry Co., Ltd.

Construction:

Sumitomo Forestry Co., Ltd.

Interior design:

Simplicity Inc.

Management:

Tachihi Hospitality Management Co., Ltd.
(wholly owned subsidiary of Tachihi Holdings Co., Ltd.)

Head office location: #3 Tachihi Bldg., 6-1 Sakae-cho, Tachikawa, Tokyo
President and Representative Director: Masamichi Murayama
Director & COO: Hiroyuki Sakamoto
Executive Chef-Producer: Yoshinori IshiiGeneral Manager, Head Chef: Kenji Okawara[Company Overview]
Company name: Tachihi Holdings Co., Ltd.
Business details: Real estate
Address: #3 Tachihi Bldg., 6-1 Sakae-cho, Tachikawa, Tokyo
Representative: Masamichi Murayama, President and Representative Director
URL: https://www.tachihi.co.jp/-### -[Inquiries]
Tachihi Hospitality Management Co., Ltd.
Auberge TOKITO Pre-opening Office / Murayama, Marketing (inside SORANO HOTEL)TEL:042-540-7777

E-mail:k.murayama@aubergetokito.com