The Kitcho Story｜KYOTO KITCHO｜Japanese Cuisine Restaurants

Kitcho began in 1925 as a tiny restaurant of Japanese cuisine in Osaka, and has devoted itself ever since believing Japanese cuisine as specialty in the world. Kyoto Kitcho is currently run by the third generation chef. This journey would not have been possible without the support of so many who have joined us in building this proud history.

We would like to take this opportunity to thank everyone and share some of the key relationships and events that have helped weave the history of Kyoto Kitcho.

Foundation 1930～
1950～
1975～
2000～

1925Founder Yuki Teiichi finds a collection of kaiseki cuisine menus

At the age of 24, Yuki was training in the family business when he came across Chakaiki - records of tea gatherings made by tea ceremony master Matsudaira Fumai. It contained a collection of menus for kaiseki cuisine, the seasonal nature of which fascinated Yuki. He could sense the joy in cuisine and started to think about opening his own restaurant with a brand new style, combining what he had learned so far with tea ceremony cuisine.
Foundation 1930～
1930"Otaicha dokoro KITCHO" opens in Osaka

Yuki Teiichi goes independent, leaving his father's restaurant to open his own - a tiny space with frontage of just 1.8 meters and 11 meters deep. The narrow restaurant perfectly reflected Yuki's passion for the world of tea with tableware loved by tea ceremony masters, cuisine including sea bream ochazuke, a la carte dishes and sake. And every meal finished in the traditional tea ceremony style.
1933Yuki Teiichi comes across tea utensils which form the inspiration for the Shokado boxed lunch

When participating in a tea ceremony one day, Yuki saw former farm tools such as seed trays being used as tea ceremony utensils and had the innovative idea to also use them for lunch boxes. Experimenting with different sizes, he found that he could places dishes containing sashimi, grilled items and simmered items together in one box divided into four spaces. Presenting freshly prepared warm dishes and cold dishes at once, the revolutionary bento boxes came to be known as "Shokado boxed lunch", the forerunner of the typical lunch box style available in Japan today.
1939Establishment of KITCHO Co., Ltd.

Teiichi Yuki establishes Kitcho Co., Ltd, and assumes the role of President and CEO. Amidst the very difficult circumstances of world war and despite Yuki's limited knowledge of shares and finance, the incorporation of Kitcho was made possible through the provision of knowledge and finances by several of Yuki's regular customers.
1948Kyoto Arashiyama KITCHO opens in a former private home

Present KYOTO KITCHO Arashiyama opens in the former villa of an antique art dealer, made possible through the support and capital assistance of many - mere pocket money for financiers at the time.
1949Koraibashi KITCHO opens in Osaka

Opened in the main residence of an antique art dealer.
1950～
1955Kobe KITCHO opens

Kobe KITCHO opens in the space where Teiichi's father's restaurant had stood. Operated until 1960.
1961Tokyo KITCHO opens in Ginza, Tokyo

Tokyo restaurant opens in anticipation of the 1964 Tokyo Olympics and the opening of the shinkansen bullet train the same year. Around this time, Yuki develops a new creed for his restaurants: "Japanese cuisine perfected by a hospitable spirit should be praised as 'a specialty in the world'. That's the kind of restaurant I intend to continue pursuing."
1966 Tokuoka Koji becomes manager of Kyoto Arashiyama KITCHO

Teiichi's second daughter Junko marries Koji Tokuoka. Together they assume the management of Kyoto Arashiyama KITCHO. Many customers visited the restaurant thanks to the new endeavors and efforts of this second generation. (Photos left: Tokuoka Koji; right: Yuki Teiichi)
1975～
1979In charge of cuisine at Tokyo Summit lunch banquet

Yuki Teiichi put in charge of cuisine for the lunch banquet during the Tokyo Summit held at Geihinkan, the State Guest House in Akasaka. It was the first time Japanese cuisine had ever been served at the summit. From the cuisine to the room setting, he worked tirelessly to make the event an unforgettable one for all the heads of state, and achieved such high accolades that he was invited to cater for the event again the second and third times it was held.
1981Yuki Teiichi awarded Medal of Honor with Purple Ribbon

The Japanese Government's Medal of Honor with Purple Ribbon is awarded to individuals who have contributed to academic and artistic developments, improvements and accomplishments. Teiichi was recognized for his contributions to the improvement of Japanese cuisine and became the first recipient of this award in the field of cuisine.
1987Yuki Museum of Art opens in Osaka

The Yuki Museum of Art opens in Osaka displaying the collection of tea ceremony items gathered by Yuki Teiichi throughout his life. The first curator was Teiichi himself. Exhibitions are held twice a year in spring and autumn. The collection includes incredible pieces from the Nara Period through Edo Period, twelve of which are classified as Important Cultural Properties and three as important works of art.
Yuki Museum of Art
1988Yuki Teiichi honored as Person of Cultural Merit

Teiichi is the first individual in the world of cuisine to be honored as a Person of Cultural Merit. He was recognized for his outstanding cultural contributions, elevating Japanese cuisine to food culture as a comprehensive art unprecedented in the world, influencing the general public by recording his perspectives on cuisine in various publications, and contributing to instruction of the next generation while also sharing Japanese cuisine with the world.
1991KITCHO Co., Ltd. is split up; newly incorporated as KYOTO KITCHO Co., Ltd.

KITCHO Co., Ltd. is split up. Five independent corporations established - HONKITCHO Co., Ltd., Tokyo Kitcho Co., Ltd., KYOTO KITCHO Co., Ltd, Senba Kitcho Co., Ltd., and Kobe Kitcho Co., Ltd - each to be managed by one of Yuki Teiichi's son and four daughters. Tokuoka Koji becomes President and CEO of KYOTO KITCHO Co., Ltd. At the time Kyoto Kitcho group included two restaurants: the main restaurant in Arashiyama, and the one within the Rihga Royal Hotel.
1991HANA‐Kitcho opens in Kyoto adjacent to the Minamiza Theater

New restaurant opens adjacent to Minamiza Theater in Kyoto, the birthplace of kabuki theater. It was given the name "Hana" (flower), as that Japanese character is found in the word hanamachi, meaning geisha quarters, a reference to the new restaurant's location in the middle of Kyoto's three geisha quarters of Gion, Pontocho and Miyagawacho.
1995Tokuoka Kunio becomes head chef at KYOTO KITCHO Arashiyama

Kunio's appointment as head chef occurs right as the Japanese economy plunges into decline at the end of the economic bubble, forcing him to make a number of significant changes. He invests in the growth of the organization as a whole, not just in cuisine, starting a website and paying special attention to human resources, abandoning job ads in the newspaper in favor of recruiting at four year colleges around Japan and through the internet.　
1997Yuki Teiichi dies

95 years old at the time of his death, notices in newspapers included praise for his many successes: "famed director of cuisine whose fastidiousness extended to tableware and the atmosphere of a space"; "he elevated Japanese cuisine to a culture and cultivated Kitcho to worldwide fame"; "Yuki Teiichi made Japanese cuisine an all-encompassing art without parallel in the world"; "he sought beauty of form in both tableware and cuisine and layered touches to serve up a true sense of the season"; "a master at serving up the seasons and a genius in the art of hospitality".

1997KYOTO KITCHO Granvia opens inside Kyoto Station Building

A new restaurant opens within HOTEL GRANVIA KYOTO, the brand new hotel directly connected to the Kyoto Station Building, which had undergone major remodeling.
2000～
2002KYOTO KITCHO Shokado opens

In 1933, founder Yuki Teiichi came across tea utensils in Yawata City, Kyoto, and reinvented them as items exhibiting both beauty and function, later well-known as Shokado Boxed Lunches. To commemorate these beginnings, a new restaurant opens in Yawata City adjacent to the Shokado Garden Art Museum.
2007KYOTO KITCHO Nagoya opens

A new restaurant opens on the 41st floor of the new Midland Square (Landmark Toyota / Mainichi Building) around Nagoya Station. In the middle of this bustling business town, carefully selected local and seasonal ingredients are served in keeping with Kyoto Kitcho's philosophy of Japanese cuisine, against the backdrop of shifting seasons as seen from a skyscraper.
2008KYOTO KITCHO Toyako opens

KYOTO KITCHO Toyako opens within The Windsor Hotel Toya Resort & Spa and serves as the venue for the dinner banquet during the Toyako G8 Summit held the same year. The restaurant offers blessings from the beautiful yet harsh natural environment of the surrounding plains, mountains and seas in the Kyoto Kitcho style of refined Japanese cuisine, established on the spirit of hospitality found in tea ceremony.
2009Tokuoka Kunio becomes President and CEO of KYOTO KITCHO Co., Ltd.

In addition to taking charge of the six restaurants in the Kyoto Kitcho group, Kunio participates in an individual capacity in overseas food conferences and projects for regional revitalization. He continues his active involvement in broad activities related to food and Japanese culture, including through publications and media appearances.
2009KYOTO KITCHO Arashiyama and HANA‐Kitcho awarded Michelin stars

KYOTO KITCHO Arashiyama awarded 3 stars and HANA‐Kitcho awarded 1 star in the MICHELIN GUIDE Kyoto Osaka 2010, an achievement that has been repeated for 12 consecutive years (as at 2020).
2010HANA‐Kitcho reopens with brand new interior design

HANA‐Kitcho newly reopened after remodeling on the concept of tradition and innovation. The elaborate interior design which differs by floor is the work of Japanese traditional handmade paper artist Horiki Eriko, plaster craftsman Hasado Syuhei, and landscape bonsai artist Kobayashi Kenji.
2010KYOTO KITCHO website renewed, online shop opens

The website is given a makeover, and an online shop is newly opened allowing customers to purchase gifts and souvenirs previously only available by visiting one of the restaurants or in department stores.
2011Publication of KYOTO KITCHO, (Kodansha International)

KITCHO Japan's Ultimate Dining Experience by Kunio Tokuoka (text by Nobuko Sugimoto / photography by Kenji Miura) was published and sold around the world in Japanese and English in the same year.
2012KYOTO KITCHO Toyako awarded Michelin stars

KYOTO KITCHO Toyako awarded 2 stars in the MICHELIN GUIDE Hokkaido 2012 special edition, an achievement repeated in the 2017 edition.
2018Website renewal

Website is given a fresh new look.
2019KYOTO KITCHO Nagoya awarded Michelin star

KYOTO KITCHO Nagoya awarded 1 star in the MICHELIN GUIDE Aichi Gifu Mie 2019 special edition.

THE KITCHO STORY