Master Chef Kunio Tokuoka is a magician in the kitchen, yet his approach to cooking is simple. How does he draw out the best flavours for a hearty stock? At Kitcho, a full-course meal is a multisensory experience to be savoured on many levels. It can be a revelation. It can change the way people think about food. This book intends to do the same. KAISEKI has evolved into a highly formalised, artistic, multi-course meal that celebrates the seasons by using only fresh, natural and local ingredients. It is described as perfection on a plate by Time magazine. Standing
