Temi Rogers

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.