Shizuo Miyamoto’s quest is for his own style of Chinese cooking with a seasonal aesthetic. Fish in season is stir-fried with chilli peppers. Spring rolls are wrapped in three types of ingredients, so each mouthful tastes different from the one before. Counter seating, right in front of the kitchen, builds diners’ anticipation amidst the clatter of woks and aroma of food. ‘Kyo Seika’ is an abbreviation meaning ‘Chinese cuisine, by Shizuo Miyamoto, in Kyoto’. A concise summation of the offerings by the husband-and-wife team.