Unique Chinese dishes using a variety of vinegars
The owner and chef, Tadayuki Yamaguchi, used to work for a famous Chinese restaurant in a hotel in Kyoto. He became independent and opened his restaurant in 2010. Yamaguchi creates unique flavors by utilizing condiments and seasonings following his original techniques. For example, one of his popular dishes is the vinegary deep-fried pork using black vinegar, rice vinegar, balsamic vinegar and biwamin vinegar. This blended mixture produces not only sourness but creates a slight sweetness and soft aroma. “Just fried pork and vinegar”. This is how Yamaguchi humbly displays his confidence in his dishes and ingredients. He adds sweet cloudy Japanese sake to mini chili shrimp and biwamin vinegar to almond jelly. Both create dishes that are typical of Kocho’s unique style that also generally features local Kyoto vegetables.
Translation to English by AD BRAIN INC. Introduced in Hiru, Gion wa Tanoshi magazine, Fujin-gaho, August issue, 2014. *Information is subject to change.
|Address||572-9 Gion-cho Minami-gawa, Higashiyama-ku, Kyoto|
|Hours||11:30-14:00 (L.O.), 17:00-21:30 (L.O.)|
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