Label
All
0
Clear all filters

Kunio Tokuoka

banner
Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About
Third generation chef

Born in 1960, Kunio Tokuoka is Head chef of Kyoto Kitcho Arashiyama. Grandson of Kitcho’s founder, Teiichi Yuki, at fifteen Tokuoka began training at Kyoto Kitcho Arashiyama, becoming the head chef in 1995. Promoting Japan’s international culinary development and the true spirit of food, his interests transcend culinary genre.

His creed, rooted in the tea ceremony, is to perfect the aesthetics of hospitality. Eschewing a fixed bill of fare when a reservation is made, Tokuoka devises a personalised menu. “Before the meal, what is most important is the connection between people”. From the careful selection of ingredients, to the tableware, service, and decor, meticulous care is taken in order to greet the guests with an immaculate demonstration of hospitality that will be a delight to all five senses’

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title