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Ninshu RouWhen it comes to the top Chinese restaurants in Japan, I believe of Ninshu Rou in the west and Chazenka in the east. Both are notoriously difficult to book, making it nearly impossible for someone like me, who can only dine out on weekends, to visit!However, thanks to some good fortune from Ise, I had the wonderful opportunity to visit Ninshu Rou for the first time and was captivated by Chef Kamioka's culinary world. I truly hope to return! I am also grateful to the organizer for the kind invitation once again. Thank you very much!On the day of the visit, I arrived with plenty of time to spare and, when the moment came, stepped into the long-awaited Ninshu Rou. I greeted the organizer and my companions once again.Now, I’m excited to indulge in the exquisite Cantonese cuisine crafted by Chef Kamioka, who values sensory experiences. Drinks are up to personal preference!⭐︎ Ninshu Rou Highball → I really enjoy this Ninshu Rou Highball with various nuts! It’s often challenging to pair Chinese cuisine with Chinese liquor, which is why many restaurants opt for wine. However, Chef Kamioka creatively incorporates Chinese liquor into the experience, which is fantastic! Let’s start with this Ninshu Rou Highball. ◎ Ninshu Rou June Menu ◉ Ning Shen Qing Bu Liang A steaming soup made with cooling ingredients like almond, meat bean sprouts, and white fungus to calm the body and mind. → We begin with a hot soup made from dried scallop broth, packed with cooling ingredients to beat the heat. I can feel that I’ve returned to Chef Kamioka’s beautiful world of flavors. This kind of soup is simply wonderful!◉ Seiryu Rokkai, Danen Rokkyo Six types of cold appetizers and six types of warm appetizers. ① Cold Appetizers (6 types) - Pickled Chinese cabbage with jasmine tea and Pione grapes - Jellyfish - Squid with fermented tofu and nuts - Winter melon with hairy crab broth topped with homemade XO sauce - Steamed chicken - Abalone steamed in broth with chives → Chef Kamioka’s Chinese appetizers are truly exceptional! The satisfaction is overwhelming. This time, we have a fantastic lineup of 12 dishes, six cold and six warm. First, we enjoy the six cold appetizers beautifully presented on a cool glass plate. Each dish is delicious without exception! The winter melon with hairy crab broth, steamed chicken, and abalone were all outstanding, but the squid with fermented tofu and nuts was remarkable! This was my first time experiencing fermented tofu used in such a way, and it paired perfectly with the squid. Truly impressive!② Warm Appetizers (6 types) - Pike eel with eel broth sauce - Yunnan province fried spring rolls with porcini - Fried Kamo eggplant with a light sauce - Wild boar shumai - Tom Yum Kung xiaolongbao - Steamed dumplings with pickled Chinese cabbage → Next, we have six warm appetizers, three of which are served as dim sum under glass covers to keep them warm, which is delightful! The wild boar shumai, Tom Yum Kung xiaolongbao, and pickled cabbage dumplings were all impressive, but the presentation and crunchiness of the fried porcini spring rolls and the juiciness of the fried Kamo eggplant were simply the best! The satisfaction from the soup and appetizers is off the charts!⭐︎ Original Alcoholic Drink → This original drink, made with kumquat, osmanthus, 桂花陳酒, and honey mixed with beer, is also fantastic! I believe Chef Kamioka is one of the few who can offer such unique alcoholic beverages with Chinese cuisine.◉ Yuan Zhi Qing Dun Xuan Hai Gan Bao Fresh black abalone and dried abalone served with abalone broth sauce and crispy rice. → The fresh black abalone and dried abalone are cooked together, allowing the flavors of the dried abalone to infuse into the fresh one. The abalone broth sauce enhances the umami of both types of abalone! The dried abalone reveals its flavor the more you chew, while the fresh abalone is beautifully complemented by the richness of the dried abalone, creating an indescribably delicious experience. The crispy rice is also provided to savor every drop of the exquisite sauce. Pure happiness!◉ Crab Meat Braised Shark Fin Shark fin steak with broth sauce, topped with crab and egg white stir-fry sauce, served with red vinegar. → Next up is the much-anticipated shark fin! Chef Kamioka skillfully sears the shark fin in a wok, creating a steak-like dish. The shark fin is topped with broth sauce and a light stir-fry of crab and egg white. This is an incredibly luxurious dish! I first enjoyed just the crab and egg white sauce, which was a flavor explosion, and then the shark fin coated in the sauce was a delightful combination of aromas and flavors that sent me to heaven! Absolutely divine! Thank you!◉ Special Dish Not on the Menu A beautiful smoked fish made from fresh bonito, marinated for a day in a variety of vegetable-infused water. → This dish is a result of the relationship between Chef Kamioka and the organizer! I am truly grateful! The fresh bonito presented before me is impressive! It’s clear that it’s a large piece of bonito. After marinating in a variety of vegetables for a day, it’s prepared in a style reminiscent of Chinese smoked fish, coated in a sauce. Unlike traditional smoked fish, which is cooked until the moisture is gone, this dish retains its moisture thanks to the quality of the bonito. The sweet and spicy flavor of the sauce perfectly complements the bonito, making it one of the best dishes I’ve ever had!⭐︎ Shaoxing Wine 10 Years on the Rocks◉ Shao Wei Shui Guo Sha Li Pan Crispy Cantonese-style roast chicken, duck, and pork belly served with seasonal vegetables and fruits, accompanied by fermented tofu curry sauce and Beijing duck raspberry sauce. → Next, we have a refreshing summer dish beautifully arranged in a glass bowl with crispy roast chicken, duck, and pork belly, along with summer vegetables and fruits. Each meat is carefully roasted to achieve a crispy skin, allowing us to enjoy their flavors. It’s a joy to enjoy them either plain or with the two sauces! The summer vegetables and fruits provide a lovely palate cleanser!◉ Chou Tang Sha Guo Pao Fan Clay pot rice topped with duck leg and seabass, stir-fried with summer vegetables, served with seabass and duck broth. → Now it’s time for the final course! The rice is cooked in a clay pot, and it’s quite elaborate! Duck leg and seabass are placed on top of the rice, and after cooking, they are moved to a separate plate. The duck leg is stir-fried with summer vegetables and then placed back on the rice, mixed together, and served in a bowl, topped with the seabass. The colorful presentation of the summer vegetable and duck leg rice is delightful! The seabass is delicious, and I can’t stop eating! However, this dish is meant to be enjoyed with the broth made from the seabass and duck bones, which adds even more flavor. It’s truly delicious!◉ Sea Urchin Tomato Cold Noodles Cold noodles with tomato and broth, topped with abalone liver and sea urchin sauce. → The second dish is cold noodles! This dish features a simple yet flavorful broth made from tomato extract and broth, enhanced with abalone liver and sea urchin sauce! I would gladly indulge in this deliciousness, even if it means risking gout!◉ Delicious Desserts Iced almond tofu, duck salted egg cookies, pineapple tart, and mango pudding served with cold lychee tea. → The final dessert is a delightful assortment! The iced almond tofu is beautifully presented in a glass dish, and the mango pudding is also fantastic! It was truly a satisfying course!Thus, the second wonderful banquet by Chef Kamioka came to an end. I was overwhelmed by the variety of dishes and the depth of flavors, leaving me with an unparalleled sense of satisfaction! I can only express my gratitude for this incredible experience!Once again, I sincerely thank the organizer.It was a great meal! I am so happy! Less

Sushi SanshinI was deeply impressed by the concept of "San-shin," which embodies the three hearts of joy, wisdom, and compassion as taught by Zen Master Dogen. This inspired Chef Ishibuchi to name his restaurant "Sushi Sanshin." I have become completely captivated by the unique sensibilities and dedication that Chef Ishibuchi pours into his sushi, making it a beloved place I want to visit for a lifetime. This was my second visit to "Sushi Sanshin" this year, at the end of May when the summer breeze began to be felt. Since my last visit in February, I had participated in the "Doza Morning" and the "Sanshin Rice Planting Event," so I didn’t feel the overwhelming sense of nostalgia this time and was able to visit with ease. Additionally, I planned to bring my dear friend from Thailand, who has a connection with Chef Ishibuchi, but unfortunately, there was a mishap. I apologize for any inconvenience caused. After regaining my composure, I stopped by my favorite patisserie in Osaka, Patisserie Ravi,e relier (of course, I got some sweets), and then arrived a bit early at "Kizakiya," which serves as a waiting area and sweet shop. Uematsu-san welcomed me with his usual warm smile, which was a relief. When the time came, I headed to "Sushi Sanshin" where Chef Ishibuchi was waiting. The atmosphere was as serene as ever, with a wonderful setup. The lively voices of his apprentices—Kyohei, Kanata, John, Shin, Kaho, and the nervous newcomer Ryunosuke—combined with Chef Ishibuchi's charming smile filled the space with happiness. Now, I’m ready to indulge in Chef Ishibuchi's world from my seat in front of him. I decided to enjoy champagne and Japanese sake selected by the chef and Kanata. ⭐︎Lacourte Godbillon Mi-Panto → The bubbles upon opening were refreshing! Thank you, Kanata! Cheers! ⭐︎Miyagi Suginokawa Special Junmai Sake → This was prepared from the start! It was a dry choice that paired well with the appetizers, making it a perfect match! Cheers again! ★Kagoshima Chiran Tea Cold Brewed Gyokuro → First, Kyohei served a cup of rich cold-brewed Chiran tea! The delicate yet intense flavor enveloped my mouth. ◉Shaved Ice with Furukawa Bay Hairy Crab, Amakusa Purple Sea Urchin, and Kumamoto Tomato Pickles → This dish was perfect for the warming weather, featuring a refreshing acidity and delightful coldness, combined with wonderful flavors! Both the hairy crab and purple sea urchin had no negative elements, enhanced by the tomato sorbet! Summer has begun at Sanshin! ◉Amakusa Isaki Dehydrated Cold Smoked with Charcoal Grilled Kombu Broth and Wasabi → I love Chef Ishibuchi's cold smoking technique, and this was the best I’ve ever had! The preparation of the Isaki was simply exquisite! The layers of flavor from the different parts of the fish combined with the gentle spiciness of the wasabi in the kombu broth were mesmerizing! ◉Akashi Octopus Simmered → Today’s octopus was massaged by John! I must say, John’s massage skills are impressive, as this Akashi octopus was fantastic! ⭐︎Baron de Rothschild Brut → As expected from Rothschild! Elegant yet powerful! Truly wonderful! ◉Kumamoto Amakusa Sawara Charcoal Grilled with Rice Hidden and Spicy Daikon with Sawara Broth → This sawara was also from Amakusa! Thick and flavorful! Grilled over charcoal and served on rice, with a touch of sawara broth and hidden spicy daikon, this dish was elevated to perfection! ◎Kajitani Farm Micro Herbs Kombu Wrapped Sushi → This was the starting signal for the sushi at Sanshin! A small amount of rice with bonito flakes, tightly wrapped with plenty of herbs, and then cut and served! It’s always a joy! Now, the world of Chef Ishibuchi's sushi begins! ◎Yahatahama White Sweetfish Salt-Aged → Starting with the white sweetfish! This time, it was not prepared with the Bresse method but was salt-aged to enhance its flavor! The rice melted in my mouth with joy! ◎Hokkaido Masu Salmon 17kg Marinated with Chopped Green Onion → Next was the cherry salmon? No, it was a light marinade of 17kg masu salmon! This was an incredible piece that felt like a climax! ◎Korean Live Conger Eel with Red Shiso Sprouts Pickled → This was my third season enjoying live conger eel with red shiso sprouts! I was completely captivated by this piece, which has reached perfection! ⭐︎Saga Nabeshima Junmai Ginjo Akaiwa Omachi → As expected from Kanata! You remember well! ◉Gifu Snap Peas Cold Broth Chawanmushi → The snap peas were so vibrant, I’ve never experienced anything like it before! Amazing preparation! ◎Hon Maguro Chutoro with Coarse Salt → The chutoro was also expertly prepared! The chutoro from the bloodline was enhanced with slices of otoro and finished with coarse salt! Marvelous! ◎Amakusa Kohada → Here comes the kohada! Its dignified appearance made me sit up straight! It was well-prepared yet still allowed the natural flavor of the kohada to shine through! ⭐︎Miyagi Abekan Shiogama Gencho → This is great! ◎Chiba Musashi Clam Simmered with Citrus Peel → I named this Musashi clam simmered with citrus peel! Nothing more to say! ★Kagoshima Ikeda Sencha Chiran Tea Roasted Tea → This marks the start of the second round of sushi, with fragrant roasted tea! Chef Ishibuchi has mastered the roasting technique perfectly! ◉Tottori Sardine with Green Onion Roll → The sweet vinegar used in the sardine roll was delightful! This wide range of flavors is part of Sanshin's charm! ◎Amakusa Squid with Pickled Ginger and Squid Tentacle Preparation → Here comes the pickled squid! Chef Ishibuchi explained the reason for changing the order of the pickled squid, and it was spot on! The longer pickling time enhanced the flavor! I loved it! ◎Amakusa Seaweed Rice with Amakusa Purple Sea Urchin → This luxurious piece was meant to enjoy the seaweed! Having experienced its evolution last year, I can sense it will continue to change! ◎Amakusa Horse Mackerel with Kikaijima Green Onion and Sesame → This horse mackerel was truly delicious! The green onion and sesame from Kikaijima further enhanced its flavor! ◎Hokkaido Hokkigai Grilled → Next was the hokkigai! It was incredibly thick with plenty of liver! Chef Ishibuchi carefully cut it to match the shape of the clam! The meticulous preparation resulted in a blissful taste! ⭐︎Fukui Kuro-ryu Shizuku → I’m still enjoying! ◎Tsushima Simmered Conger Eel → The standard course ending with simmered conger eel! Of course, it was flawless! ◉Isaki and White Sweetfish Broth Miso Soup → Enjoying the isaki and white sweetfish together! This comforting miso soup was full of flavor! ◎Thin Omelet with Coarse Salt → And the standard ending is this! Perfect! Now, the fun at Sanshin continues! It was time for extras, and since some items were sold out, I ordered the following 8 pieces and 3 rolls! ◎Kisu Pickled → First, a light pickled kisu! This was a refreshing piece to reset my palate for the extras! ◎Hon Maguro Marinated → The marinated hon maguro was cut into bite-sized pieces! ◎Ohagi → Chef Ishibuchi prepared various ohagi! This time, I had the most standard toro-taku ohagi! Delicious! ◎Nitari Whale Marinated → I was shocked by the nitari whale marinated in the past few visits! I finally realized how delicious whale can be! ◎Kensaki Squid with Raw Tentacles → The pickled squid was fantastic, but I wanted to enjoy the regular version too! The tentacles were delicious! ◎Matoya Oyster Confit → I absolutely love Chef Ishibuchi's oysters! This confit, slowly cooked in low-temperature oil, was outstanding! It’s great that the flavor doesn’t escape! ◎Masu Salmon Marinated → The highlight of the day was definitely this! I couldn’t help but order it again! ◎Green Onion → The green onion was carefully cut to make it easy to eat! Starting with the herb roll and finishing with the green onion was quite stylish! ◎Kohada Gari Roll ◎Squid Shiso Roll ◎Mizukuchi Kanpyo Roll → To finish, Kyohei served three rolls! The kohada gari is a recent favorite! The squid shiso was a first for me, but the ume paste was a nice touch! Finally, the mizukuchi kanpyo was a delightful twist! ◉Senshu Water Eggplant Light Pickle → I ended with water eggplant instead of the usual bettara! This was prepared by hand to avoid breaking the fibers! Delicious! Then, I was sent off by everyone at Kizakiya… Thank you for a wonderful meal! At Kizakiya, Uematsu-san had prepared sweets for us! Of course, I enjoyed both! ◉Homemade Warabi Mochi ◉Homemade Kawachi Bankan Panna Cotta with Kawachi Bankan Peel ⭐︎Sencha → The warabi mochi was, of course, a classic! The panna cotta was made with plenty of Kawachi bankan and was delicious! Thus, this day came to an end, filled with exquisite moments thanks to Chef Ishibuchi and his apprentices. Once again, I felt the wonderful world of Chef Ishibuchi, filled with new challenges! It’s not easy to keep providing new experiences every time! And it was truly the best! I love it so much! I’m already looking forward to the next visit! Thank you for the meal! I was so happy! Less