(right) Shota Higashizawa: He gained experience as a Chinese chef in Shiga and Kyoto, including Hotel New Oumi, where he served as sous chef, and Shozan Resort Kyoto. (Left) Juna Mori After graduating from culinary school, trained at Chinese Restaurant Kasuga in Otsu, and other restaurants. At her current restaurant, she works as a tea presenter, mainly serving tea and dim sum.

The marriage of Kyo no Miyako Mochi Pork Stewed Pork in Kakuni Sauce - 5 Vinegar Sauce and Japanese black tea produced in Wazuka is a marriage that was created after much hard work. Fermented black tea goes well with acidity and sugar, and the fat from the pork belly has a refreshing aftertaste!