Chugokukusai Naramachi Kuko

Chef Kazuyuki Miyamoto may fall back on home-grown vegetables. Importantly, they swear by pesticide-free cultivation, no fiddling, but in-house fermentations to give year-round produce a role in Kuko's cuisine. The concept revolves around healthy food - food as medicine - for the body, from experimental Sichuan cuisine. It also uses tofu made from native soya beans. Everything is crispy fresh, colourful and full of flavour. Choose for the vegetarian Tenshin menu then you will fully enjoy what this chef stands for!