The SORANO HOTEL’s sister property, a Japanese-style auberge, opens in Tachikawa in spring of 2023. Envision a new and beautiful Japan. Enrapture the world. Auberge TOKITO
Tachihi Hospitality Management Co., Ltd., the SORANO HOTEL’s parent company, is set to open a Japanese-style auberge – Auberge TOKITO – to the south of the JR Nishi-Kunitachi Station in spring 2023. Michelin-starred chefs will be invited to the property to create Tokyo’s new gastronomical mecca here in Tachikawa where we strive to become a gourmet destination for travelers from around the world.
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 culture of Japan to ascend gracefully into the world as if it were the Japanese crested ibis, which is also called toki in Japanese. The aim is to enrich the people, community, and Japanese food culture 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’ time with all kinds of happiness and become a place from where Japanese food and culture are projected into the world.
|Dining room:||10 counter seats, 22 hall seats|
|3 private rooms (4 seats each), 1 outbuilding (three-span banquet hall, maximum 20 seats)|
|Lodging:||4 guest rooms with private open-air kakenagashi (hot spring water flowing continuously from the source) baths|
|*Includes spa treatment area (all rooms 106㎡)|
|Tea room:||16 seats *For both tea time and bar time|
As we aim to nurture Japanese food culture together with our producers, our chef visits the production sites in person to collect our main ingredients. Established theories and customs are set aside as we express the true richness of Japanese food by going beyond what is in season to pursue ingredients that are the most delicious at the time of encounter, at the production location, and using a particular method of preparation.
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, here, tranquility and enjoyment are bred anew. Developed under the supervision of Saboe, our 16-seat tea room is also open for bar time in the evening.
Lodging oblivious to the bustle of the city materializes into four rooms, each a generous 100 ㎡ and each uniquely furnished. Our rooms are appointed with private open-air baths with hot spring water flowing constantly from the source 1,300 meters below ground and spa treatment areas. Seek restoration for your body and soul as you experience ultimate healing, made possible by an auberge whose services are carried out by committed chefs.
Chefs with exceptional skills reinforced by techniques of Japanese tradition have come together in pursuit of continuous advancement. A creation by our chefs materializing from the ground up, our Japanese-style auberge strives to become a new dining destination representing Tokyo and triumphing on the world stage.
Auberge TOKITO Executive Chef-Producer
Upon returning to the Japanese restaurant industry for the first time in 20 years, the venue of choice for engaging in a brand-new challenge is Tachikawa, Tokyo.
Responsible for the first Michelin two-star Japanese restaurant in Europe with kaiseki UMU (Mayfair, London). Widely-renowned in the UK as the pioneer of ikejime.
In the UK, he is widely known as the pioneer of ikejime (a method of preparing fish to maintain freshness and quality), which he passionately and persistently taught people involved in the fishery and restaurant businesses. He made it possible to procure bright-eyed fish maintaining a level of freshness never before seen in the UK, contributing greatly to the industry. His uncompromising attitude reveals his motivation and commitment to providing superb ingredients.
His commitment is also present in the tableware, which Ishii creates and uses to present his dishes. At Auberge TOKITO in Tachikawa, Tokyo, his unique view of the world is expressed through his numerous handmade ceramics skillfully coordinated with his dishes.
Auberge TOKITO General Manager, Head Chef
Okawara’s career started at Kyoto Kitcho Arashiyama where he thoroughly mastered not only basic cooking techniques, but also flower arrangement, tea ceremony (tea kaiseki), tableware, scrolls, and other aspects of Japanese culture that are inseparable from Japanese cuisine. In the kitchen, his natural skills, flexibility, and decision-making ability distinguished him as he was entrusted with various duties.
10 years after joining, he was posted as sous-chef at the Kyoto Kitcho Toyako branch (inside the Windsor Hotel Toya) where he worked during the Hokkaido Toyako Summit held 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. In 2019, seeking a new challenge, he was welcomed as the head chef at Ito, a kaiseki restaurant in Kyoto, which received one Michelin star in 2020, just half a year after opening and which maintained the stars in 2021. In August 2021, he was appointed to the pre-opening office of Auberge TOKITO. Young talents have gathered under Okawara not only for his technical skills, but also for his unique natural qualities and ability to take action.
Auberge TOKITO Head Chef
While gaining four years of experience at Kyoto Kitcho, Hiyama’s innate curiosity pushed him to seek opportunities for experience overseas early on in his career.
|Scheduled opening:||Spring 2023|
|Address:||1-24-26 Nishiki-cho, Tachikawa, Tokyo|
|Location:||One minute on foot from Nishi-Kunitachi Station on the JR Nambu Line|
|Dining room – 10 counter seats, 22 hall seats, 3 private rooms (4 seats each), 1 outbuilding (three-part banquet hall, up to 20)|
|Lodging – 4 guest rooms with private open-air gensen kakenagashi (hot spring water flowing directly and continuously from the source) baths|
|*Includes spa treatment area (all rooms 106 m2)|
|Tea room – 16 seats *For both tea time and bar time|
|Building:||1 floor underground; total floor area: 1,629.19㎡; site area: 3,737.10㎡|
|Design:||Basic Design: Guild Design Architects Co., Ltd.|
|Final 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 Ishii|
|General Manager & Head Chef: Kenji Okawara|
|[Inquiries]||Auberge TOKITO Pre-opening Office|
|TEL: 042-536-1111 (Main line)|
【Official Web site】 Auberge TOKITO