The essence of one's upbringing is reflected in their cooking.When I savor the dishes at Nishibuchi Hanten, I feel this strongly.Though it is Chinese cuisine, it possesses a certain Japanese-like contour.The flavors are not sharp.Instead, they are meticulously refined.This is what makes a lasting impression.The sensibility cultivated at Gion Sasaki is not merely a skill, but a sense of beauty that has been passed down.When chefs learn from different cultures, it often becomes an additive process.However, truly exceptional chefs reconstruct these influences within themselves.In the dishes at Nishibuchi Hanten, you can see the traces of this reconstruction.It is neither Japanese nor Chinese.It is both and neither at the same time.This is a dish born from the city of Kyoto.Its delicate flavors linger in your memory long after the meal is finished.This is the aftertaste of the dish, as well as the lingering thoughts of the chef.
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