PHILOSOPHY

In 2014, VELROSIER opened in Ashiya/Kurakuen.
Our restaurant's cooking philosophy, which has drawn instant attention, is the technique of "adding on."
While a great many chefs prepare food by subtraction, whittling their dishes down to the flavors of the ingredients themselves, Owner & Chef Iwasaki engages in combining key ingredients to create new flavors. In this case, the most important thing is the harmony of the individual ingredients. One must determine the distinctions of each component and its texture, drawing out the exquisiteness of this symphony of flavors through repeated trial and error.
We present an original interpretation of Chinese cuisine, which comes with its own history and traditions - redefined with a Japanese respect for ingredients, and freely expressed in new combinations - towards an evolution of tastes and flavors that no one has experienced before.
In December of 2019, we relocated to Kyoto, the heart of Japanese food culture. We strive towards making unforgettable gastronomy in pursuit of an even newer form of Chinese cuisine.