Putting the Spirit of Hospitality into Kaiseki Cuisine

It is said that the name “Kiccho” was invented by Mr. Suma Taisui, a town painter, when he opened a restaurant in Shinmachi, Osaka. On the day of Tokaebisu (October Ebisu) at Imamiya Shrine in Naniwa, the vendors call out “Kicchou, Kicchou. Kitcho-basa,” decorated with sea breams, small gold coins, rice bales, and other ornaments, is believed to bring good fortune to prosperous business, and the shrine was crowded with people seeking these decorated bamboos. The name “Kitcho Sasa” comes from the call of the people who used to come to the restaurant to buy them.
Arashiyama Kitcho, the leader of Kyoto Kitcho, has preserved and developed the essence of kaiseki cuisine. Kaiseki cuisine has a fixed flow and has been systematized following the culture and ideas of the tea ceremony. However, with the passage of time, the “form of hospitality” for diners has also undergone changes.

Kyoto’s Kaiseki Cuisine Spreads Around the World

The ability to receive a three-star rating in the Michelin Guide Kyoto-Osaka 2021

One of the highlights of kaiseki cuisine is the “hakusun” dish, which is not limited to the traditional balanced arrangement of two or three dishes from the sea and mountains, but is also accompanied by several delicacies and sweet dishes that go well with sake. Furthermore, he incorporates a play on the seasons, and in each dish of the auspiciously arranged “hakusun” (eight-sided dish), he conveys a message that can be felt through all five senses. His inquisitiveness and creativity in cooking are said to be so great that he receives requests for training from overseas chefs as well.
At the G8 Hokkaido Toyako Summit held in 2008, a dinner was held at the sister restaurant “Arashiyama Kitcho,” located in the Windsor Hotel Toya, where guests stayed. This is the stage where the world’s dignitaries are entertained and Japanese culture is promoted. The “real pleasure” of representing Japan can be found at “Kyoto Arashiyama Kitcho”.

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