【PRESS RELEASE】
April 3, 2023

Japanese-style Auberge TOKITO April 6 (Thursday), 2023 Grand Opening〜
Truly rich Japanese cuisine and experiences
brought to you by an ensemble of chefs offering Artisan Cuisine

History inherited at the Auberge TOKITO main gate

Tachihi Hospitality Management Co., Ltd. (Tachikawa, Tokyo; Masamichi
Murayama, President and Representative Director) is opening Auberge TOKITO(www.aubergetokito.com/en/), a property consisting of a dining room, tea room, andguest rooms in Tokyo’s Tachikawa area on Thursday, April 6.
Auberge TOKITO located a one-minute walk from the Nishi-Kunitachi Station on theJR Nambu Line, unfolds following its sister property, the SORANO HOTEL, which
opened in June 2020. Offering an environment of quiet and comfort the moment you
set foot inside, the auberge is built on the former site of the long-established Mumonan restaurant, inheriting the garden and part of the historic building that has been
revived with a dining room, tea room, and guest rooms accommodating four parties pernight.
Artisan Cuisine for New Luxury is the concept of the cuisine served at Auberge
TOKITO, where chefs offer a full course from start to finish, from a warm welcome toa heartfelt farewell.

Auberge TOKITO〒190 - 0022 東京都立川市錦町一丁目24番地26

Auberge TOKITO
1-24-26 Nishiki-cho, Tachikawa, Tokyo 190-0022 Japan
Tel 042 - 525 - 8888（代表） www.aubergetokito.com

As suggested by the French-derived words “artisan” and “cuisine”, all the craftspeople
involved, including the expert chefs; the ingredient producers, hunters, and fishermen; andthe makers of tableware, which is integral to the cuisine, unite as a team of artisans pouring
their hearts and souls into each dish, making full use of their skills to meet the desires of theguests, rather than serving a one-sided selection of dishes.
Michelin star chefs – Executive Chef-Producer Yoshinori Ishii and General Manager andGrand Chef Kenji Okawara – are joined by Japan- and globally-trained Hiroki Hiyama, Souschefs Kei Sazawa and Kenichiro Ueno, and Pastry Chef Kanako Kuroiwa. The team offers newJapanese cuisine that pursues true abundance unconstrained by the rules of traditional kaiseki
cuisine and new ideas not dependent on the use of extravagant ingredients.

Classic & modern – Shokubo with a courtyard view

We aim to become a place where guests are filled with happiness at every toki, or moment,of their stay and where the richness of Japanese culture takes off into the world like thegraceful toki Japanese crested ibis.
meguru megumi Artisan Cuisine
At the root of Auberge TOKITO cuisine is a sustainable way of thinking of appreciation
and respect for the people, materials, and even the soil, and using these blessings not only forJapan but for the world and the future. The cuisine refers to what is on the plate as well as thephilosophies and stories behind it, the tableware and setting, and the surrounding region andenvironment that the chefs take into consideration as they assemble the course menu with
their outstanding skills and rich experience in Japan and abroad.

Rather than the existingkind of luxury featuring expensive ingredients and high-grade tableware, Auberge TOKITO
makes the following seven promises to offer a truly rich and priceless dining experience.

< Seven Promises of Artisan Cuisine for New Luxury >We will pursue rich bounties across Japan and continue to seek the catches of legendary
hunters and ultimate ingredients.

We will not waste but circulate the blessings of life to create true sustainability in theworld of food.

We will apply skills, time, and effort to ingredients bound for the waste bin and sublimate
them into the tastiest dishes.

We will rethink how tableware should be and create plates to match each dish.

We will inherit important ingredients and techniques, and thoughtfully retell thebackground story.

We will pursue the joy of cooking and create a happy dining environment.

We will bring together talented “masters of food” who will each fly into the world withthoughts of TOKITO on their wings.

Bamboo shoot with “Hokkori” maguro-bushi (dried tuna)

Shokubo, the essence of Auberge TOKITO
The shokubo dining room is the essence of Auberge TOKITO, with counter seats (10 seats)
where guests can see the chefs’ work up close, hall seats (20 seats) overlooking the wellmaintained courtyard, and private rooms (3 rooms with 4 seats each) ideal for a wide rangeof purposes such as private parties, business, and ceremonial occasions.
The course menu featuring carefully selected ingredients from all over Japan, is composedof around 12 dishes and changes according to the season (counter seats from 63,250 yen perguest, hall seats from 31,625 yen per guest, tax and service charge inclusive). While valuingthe basics, Auberge TOKITO chefs who are renowned in Japan and overseas continue to takeon challenges with new ideas, such as making soup stock using not only bonito and kelp but
also vegetables, wild game, and prosciutto ham.
So that our guests can appreciate our cuisine with all five senses, dishes are served inoriginal tableware made by Executive Chef-Producer Ishii. In addition to breathing new life
into pottery and chopsticks by using the soil excavated during construction and felled trees,
the charcoal ash emitted while cooking or burning used chopsticks is reused as glaze for thepottery.

We also hope to turn our guests’ attention to our tableware and stories behind theircreation, including Edo Kiriko glassware in which delicate glasswork combines Japanesepatterns with Western techniques, the works of Japanese glass artists who specialize inblown and frosted glass, contemporary lacquerware by lacquer artists who aspire to carryon the tradition of lacquer, and the creations of a group of young Bizen ware artists whoperceive the land where they were born and raised from a global perspective.

Hirame halibut presented on “Ujio” Horiguchi Kiriko glassware

Sabo for experiencing Wabi-sabi
The aesthetic world of tea spreads out beyond the wooden door of the teahouse hidden
away in the garden. Under the supervision of Saboe in Nakameguro, Tokyo, we have createda new, modern interpretation of Japanese tea culture, which has evolved in various ways
depending on the region, customs, eras, and recipes in a space woven with the harmony of yinand yang. Here, guests can experience peace and enjoy wabi-sabi transience and imperfection.
With a total of 16 seats consisting of sunken kotatsu (tables with foot warmers) and chairs,

the tea room serves afternoon tea (from 7,590 yen per guest, tax and service charge inclusive)
complete with a chaukebako box of sweets and savories that change with the season and threevarieties of tea. We also have a tea room with a sunken hearth that has been preserved fromthe historic Mumon-an restaurant.
Restoration at the shukubo, forgetting the hustle and bustle of the city
The four shukubo guest rooms appearing at the end of the stone pavement and rock garden
offer the ultimate relaxation unique to a lodging facility where the focus is on mental andphysical recovery and all services are provided by our chefs. Our spacious 106-square-meter
guest rooms, where guests spend the most time during their stay, are each appointed with aliving room, bedroom, bathroom with an open-air bath with free-flowing hot springs pumped
from 1,300 meters underground, spa treatment bed, and kitchenette (Grand Opening
Commemorative Package from 342,250 yen for two guests with dinner, breakfast, and tax andservice charge included).

Open-air bath with free-flowing hot spring water

Our comfortable, well-appointed rooms incorporating Japanese shoji screens and mud walls
are furnished with hand selected bedding intended for a good night’s sleep and the mostpleasant experience when waking up. Reclining beds allow guests to spend time reading andchatting, metal-free wood springs support a comfortable sleep environment free fromelectromagnetic waves and geomagnetic disturbances, and elastic, breathable horse hair
pillows are tangible conveyors of the culture and charm of Japan during the stay.
A record player and high-quality speakers are also provided in these rooms for an out-ofthe-ordinary experience. Guests can choose their favorite music from over 50 analog records
and spend their time as they please.

Auberge TOKITO Property Overview
Name:

Auberge TOKITO

Address: 1-24-26 Nishiki-cho, Tachikawa, Tokyo
Phone number:+81(0)42-525-8888

Scheduled opening:Thursday, April 6, 2023

Facilities:■Shokubo Dining Room
Number of seats: 10 counter seats, 22 hall seats, 3 private rooms (4 seats each), 1 annex(three-span hall for up to 20 guests)
Hours: Hall from 12:00 p.m. and 1:00 p.m. for lunch and two seatings from 6:00 p.m. and7:30 p.m. for dinner; Counter from 7:00 p.m. for dinner■Shukubo Guest Rooms
Number of rooms: 4 (each room is 106 square meters and appointed with free-flowing openair hot springs and spa treatment room)■Sabo Tea Room
Number of seats: 16
Hours: < Tea room > 11:00 a.m. to 4:30 p.m. by reservation only for two hours at a time
< Bar time > 7:00 p.m. to 11:00 p.m.
Site area:

3,737.10 ㎡

Total floor area: 1,629.19 ㎡ (1 floor above ground)
Location:

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

Tachihi Hospitality Management Co., Ltd.
(wholly owned subsidiary of Tachihi Holdings Co., Ltd.)
Address: 6-1 Sakae-cho, Tachikawa, Tokyo
President and Representative Director: Masamichi Murayama
Director & COO: Hiroyuki Sakamoto
Executive Chef-Producer: Yoshinori Ishii
General Manager and Grand Chef: Kenji Okawara
Official website: www.aubergetokito.com/en-### -[Inquiries]
Mai Iwamoto, Kanako Murayama
Auberge TOKITO Pre-opening Office
Tachihi Hospitality Management Co., Ltd.
TEL: +81(0)42-525-8888

Email: info@aubergetokito.com*The photographs seen in this release can be downloaded here.
https://bit.ly/3TSKwOZ