蜜芽传媒

Exploring the culinary artistry of Chef Yoshifumi Yamaguchi, a visionary bridging Kyoto and Kampala. As co-founder of Cots Cots, an artistic Japanese landmark in Uganda, he crafts authentic Japanese cuisine with a unique twist - infusing local Ugandan ingredients to create a vibrant fusion of tradition, innovation, and cultural exchange.
After training at the renowned 鈥淭akeuchi鈥� in Kyoto, Chef Yoshifumi founded 鈥淵amasen鈥� in 2010 in Kyoto. In 2015, he made a bold move: closing his Kyoto restaurant and relocating to Uganda to open Cots Cots in Kampala, where he now serves as executive chef.
Behind the scenes, blending traditional Japanese techniques with Uganda鈥檚 rich local ingredients, Chef Yoshifumi says he creates a dining experience that celebrates both heritage and innovation.
The challenge: his commitment to sustainability. But how does this expensive project resonate with Ugandans? Eric Mugaju finds out how he mitigates the challenge of growing Japanese ingredients in a landlocked country like Uganda.
As a former chef, Eric has exclusive access to Chef Yoshifumi at his flagship restaurant to uncover the artistry, culture, and philosophy behind his unique culinary journey.