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Chugokusai Naramachi Kuko
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Kazuyuki Miyamoto abides by the concept of a balanced diet leading to a healthy body, a fundamental of Chinese food culture. He has experience with Cantonese and Sichuan cuisine and also studied yakuzen with his wife, who is in charge of service. He selects quality Nara ingredients and grows Chinese and traditional Japanese vegetables himself. Various fermented seasonings and spices are used, including greens stir-fried with fermented tofu and mapo tofu made with native soybeans.
"We are a husband-and-wife team engaged in sustainable farming. We grow the Chinese and traditional vegetables used in our dishes. Using organic farming methods, we protect the natural environment and keep the soil healthy. We have also set our sights on local ingredients and support local producers."
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