Ninshu Rou in Kyoto's Kita Ward is a Chinese restaurant where you can enjoy delicious Cantonese cuisine that truly respects the natural flavors of the ingredients.The dishes have a gentle yet vibrant taste, showcasing the essence of the ingredients. The chef's dedication to service enhances the experience, especially at the counter where you can fully appreciate the culinary delights.With 8 counter seats, the courses start simultaneously.On this day, we enjoyed:"A Dish of Abalone"Steamed and dried abalone served together with fresh abalone on the same plate, accompanied by a rich broth. The fragrant fresh abalone and the slowly releasing umami of the dried abalone were both delightful. The grilled sticky rice served with the flavorful broth was also delicious."Cantonese-Style Roast Salad"This dish featured roasted chicken thigh, duck breast, and pork belly, served with assorted vegetables. Each piece of roast had a crispy skin and a satisfying combination of meat and fat, making it a truly happy dish."Shark Fin Steak"The shark fin was grilled to a crispy texture and topped with Jinhua ham broth, hairy crab, and egg white. While it was delicious on its own, the addition of red vinegar elevated the dish, enhancing the delicate sweetness of the crab and egg white."Cold Noodles"To finish off, we had refreshing cold noodles with broth jelly and fruit tomatoes. The accompanying sauce, made from sea urchin and abalone liver, added a delightful umami, making this dish highly satisfying.I also enjoyed a Ninshu Rou Highball.It was a great meal!The soup featured local chicken and Jinhua ham, with white fungus, jujube, and job's tears.Cold Dishes:- Sweet and sour pickled napa cabbage and jasmine-soaked Pione grapes- Chinese jellyfish- Kensasaki squid with fermented tofu and cashew nuts- Winter melon with broth and XO sauce- Steamed chicken- Abalone in broth with fermented green pepperWarm Dishes:- Broth with pike eel and green pepper- Spring rolls with Yunnan porcini- Fried Kamo eggplant- Wild boar shumai- Tom Yum Kung xiaolongbao- Steamed dumplings with fermented cabbage and green pepperBraised dried and fresh abalone with grilled sticky rice.Shark fin steak with Jinhua ham broth, hairy crab, egg white, and red vinegar.Cantonese-style roast salad with chicken thigh, duck breast, and pork belly, served with fermented tofu, curry, lime, honey, char siu sauce, and raspberry.Bubble rice and Hong Kong-style fried rice with fish and duck broth.Cold noodles with broth and fruit tomatoes, topped with sea urchin and abalone liver sauce.Desserts:- Almond jelly and mango pudding- Egg tart and duck egg cookies.
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