The Documentary Podcast Chef Yoshifumi Yamaguchi
Nov 10, 2025
Chef Yoshifumi Yamaguchi, a Kyoto native and co-founder of Cots Cots in Uganda, delves into the art of fusion cuisine. He crafts Japanese dishes using Ugandan ingredients, like creating tilapia sashimi and adapting the local kachumbari for ceviche. Alongside Temi Rogers, the head chef at Yamasen, they explore how to elevate simple dishes like cassava through Japanese techniques and presentation. The duo also emphasizes sourcing local produce, merging culinary traditions to deliver a unique and harmonious dining experience.
AI Snips
Chapters
Transcript
Episode notes
Food As Multisensory Art
- Yoshifumi Yamaguchi frames his cooking as a multisensory art that includes taste, appearance, smell, plating and service.
- He treats each dish as an impermanent artwork designed to evoke feeling and memory.
From Kyoto To Kampala
- Yoshi left Kyoto when his wife got a job in Uganda and brought Japanese techniques to Kampala.
- He runs omakase and a la carte menus blending Japanese foundation with daily Ugandan life.
Use Omakase To Curate The Experience
- Offer both set tasting menus and à la carte to showcase creative fusion while serving regular customers.
- Use omakase to control pacing, texture and emotional arc of a meal.