Editor’s Note
Auberge Tokito sits in Tachikawa city, a residential area about an hour from central Tokyo. The entrance leads one into a calm harmony, through a garden structured by roji pathways. The architecture, by Shinichiro Ogata, follows a modern ryokan structure: low buildings, warm timber, copper and bronze details, and a continuous relationship with the garden. Some trees removed during construction were reused as tableware, now part of daily service
The project was developed in partnership with executive chef Yoshinori Ishii after a 33-year career spanning Kyoto’s Kitcho, ambassadorial residences in Geneva and New York, and London’s kaiseki restaurant Umu, which he led to two Michelin stars – the first Japanese restaurant in Europe to do so.
There are four suites, each approximately 100 sqm. All include floor-to-ceiling windows onto private gardens, a dedicated massage room, and an open-air bath supplied via a kakenagashi system, with onsen water drawn directly from beneath the property.Dining takes place primarily at a 10-seat counter. The kitchen is led by Exective chef and GM Kenji Okawara, Head chef Shinichi Shibata and Pastry Chef Kanako Kuroiwa. The cuisine follows a seasonal kaiseki structure, based on direct sourcing relationships with producers across Japan. Ceramics are central: Ishii produces pieces on-site in a small studio, alongside commissioned works from Bizen potter Kazuya Ishida. Guests can take part in pottery sessions before dining. Breakfast is Japanese and served with the same level of structure as dinner.
To receive the Luxeat perks, please book by phone (+81 42-525-8888) or email (info@aubergetokito.com) and simply mention "LUXEAT" when making the reservation.
From the use of the in-room onsen, Tpersonalised treatment, followed by a full tasting menu at the counter, and onsen again. In the morning, Japanese breakfast. A late morning pottery session in the studio with Ishii (available as part of specific plans), Japanese Tea settion as a lunch.
Winter here is particularly special. The open-air baths provide a heightened experience in the crisp air, as the menu shifts toward root vegetables, preserved elements and deeper broths.
The 10-seat counter. Guests sit directly in front of the kitchen, with no separation between preparation and service. The sequence unfolds here from start to finish, with each course plated and explained in place.
The ceramics used in service. Some are made by Ishii in the on-site studio, others by Bizen potter Kazuya Ishida. Certain pieces originate from trees that once stood on the property, reworked into plates and bowls. They are used daily, and subtly evolve over time with temperature and humidity.
A partner in precision and perfection. The property has four rooms and a single counter with ten seats. Interaction with the chef and team is direct. For larger groups and private parties, a banquet room is also available.