Ajikitcho Horie
味吉兆 堀江店

Kitcho is one of Japan’s most esteemed names in traditional Japanese cuisine, founded by culinary master Teiichi Yuki, who upheld the belief that “Japanese cuisine is a world treasure.” Only his family members have been allowed to operate restaurants under the Kitcho name in Osaka, Tokyo, and Kobe.

Ajikitcho is the only exception, a restaurant founded by the late Chef Nakatani, the sole non-family member to be granted permission to carry the Kitcho name. The Horie branch, established by Chef Nakatani, now serves as the flagship location.

Many of Japan’s most acclaimed chefs began their careers here. Michelin 3-starred restaurants like Taian in Osaka and Wa Yamamura in Nara, as well as Yugen (2 stars) and Nishino (1 star), all trace their roots back to Ajikitcho’s kitchen, where they mastered the fundamentals of Japanese cuisine. Even Ryugin’s Chef Yamamoto trained through Ajikitcho, honing his craft in Tokushima under Chef Nakatani’s guidance, further proof of the restaurant’s far-reaching influence.

Ajikitcho is renowned for its seasonal expression, refined plating, thoughtful selection of tableware, and its dedication to the art of dashi. These elements combine to offer a culinary experience that resonates with both seasoned gourmets and first-time diners.

The Horie branch, itself a Michelin-starred restaurant, is led by second-generation Chef Ryusuke Nakatani. Passionate about sharing the depth and beauty of Japanese food culture, he welcomes guests personally. The restaurant is housed in a charming traditional sukiya-style building, with two private rooms upstairs where guests can savor cuisine steeped in history and elegance.