◻︎ Visit Date: August 13, 2026 (Thursday) ◻︎ Reservation Time: 18:00 ◻︎ Reservation Method: Instagram ◻︎ Reservation Difficulty: ★★★★ ◻︎ Arrival Time: 17:57 ◻︎ Dining Alone ◻︎ Payment Method: Credit Card ◻︎ Notes: Nearest Station: Kyoto City Hall Station Address: 467-2 Hino Kuchi, Nakagyo Ward, Kyoto City, Kyoto Prefecture 【Today's Order】 • Omakase Course • Super High Heat! Guu Special Fried Rice • Ginger Ale • Oolong Tea Total: JPY 27,990 ◻︎ Course Menu (○ Course ◻︎ Additions) ~ Omakase Course ~ ○ Bamboo Charcoal Toast with Fried Scallops and Caviar ○ "Appetizers" 'Steamed Chicken from Kyoto Red Chicken, Breast and Thigh, Premium Jellyfish, Ginger Sauce' 'Dumpling with Japanese Radish' 'Roast Pork with Pickled Tomatoes' ○ "Dim Sum" 'Shrimp Dumplings' 'Xiao Long Bao' ○ Stewed Tofu and Grouper Fermented Soup ○ Kagoshima Prefecture Kishu Bincho Charcoal Wagyu Tenderloin, Corn, Mushrooms, Sauce Reduced with Doubanjiang and Honey ○ Shortfin Mako Shark Fin, "Dragon's Eye" Clay Pot Rice ○ Ending: Mixed Noodles ◻︎ Super High Heat! Guu Special Fried Rice ○ Mango Pudding ○ Egg Tart ○ Osmanthus Tea ◻︎ Chef's Background Kaname Miyatani, born in 1982 in Shiga Prefecture. His interest in the food industry began when he worked part-time at an okonomiyaki restaurant during high school, leading him to pursue a career as a chef. He attended the Kyoto Culinary School (Culinary Department) and graduated in 2003. After graduation, he trained for about four years at local Chinese restaurants, thoroughly mastering the basics of Chinese cuisine. At the age of 21, driven by a strong desire to experience authentic Chinese cuisine, he traveled to Guangzhou, China. He apprenticed under Chef Li Jianzhu at the "Jintai River Hotel," starting his training in authentic Cantonese cuisine. He gained experience at various restaurants in Guangzhou and at "Yantouhin" in the InterContinental Hong Kong, obtaining rare national chef and dim sum chef qualifications issued by the Chinese government. After returning to Japan, he worked as a dim sum chef in various locations (Tokyo, Shiga, etc.) before establishing "Guu" in September 2020, focusing on catering and online sales. In 2021, he was selected as the exclusive chef for the space travel team led by Yusaku Maezawa, the founder of ZOZOTOWN, accompanying them for training in Russia. In September 2022, he opened "Chinese Sai Guu," a small counter-centered restaurant in Nijo, Kyoto. Currently based in Kyoto, he is involved in various aspects of food, including restaurant management, catering domestically and internationally, technical guidance, and recipe development. ◻︎ Memorable Dishes ○ Dumpling with Japanese Radish ★★★★★ 'A specialty of Chinese Sai Guu! The beautifully shaped swan is truly captivating.' "This is our signature dish, so we always encourage guests to take photos," they provided a photo opportunity. The filling is based on Japanese radish, with accents of apple and blue cheese, while the bottom crust is made from potato paste and layered potatoes. To eat, break the neck and use chopsticks to split along the layers for a clean bite. The saltiness of the potato and radish combined with the sweetness of the apple creates a "sweet and salty" flavor. Additionally, the richness of the blue cheese elevates it to a unique appetizer. It truly deserves to be called a specialty dish. ○ Shrimp Dumplings ★★★★ Before introducing the dish, let me explain the "Chinese Steamer." The massive four-tiered steamer can evaporate 25 liters of water. Without a ventilation fan, the room becomes sauna-like. The chewy skin and plump shrimp create a delightful harmony, bringing happiness to the mouth. ○ Stewed Tofu and Grouper Fermented Soup ★★★★★ A white soup made from grouper bones, combined with vermicelli, cilantro, tofu, and sauerkraut (fermented cabbage). The elegant sweetness and umami of the grouper marry beautifully with the endlessly drinkable fermented soup. This is the charm of fermented cuisine... The moderate saltiness and acidity of the sauerkraut, the slippery texture of the vermicelli, and the refreshing aftertaste of cilantro all harmonize to enhance the grouper's appeal. ○ Kagoshima Prefecture Kishu Bincho Charcoal Wagyu Tenderloin, Corn, Mushrooms, Sauce Reduced with Doubanjiang and Honey ★★★★★ I've eaten meat dishes at several restaurants, but I had been struggling to find the flavor I was looking for until I encountered this wonderfully executed meat dish. The wagyu is carefully grilled over bincho charcoal in the courtyard, wrapped in aluminum foil, and slowly cooked through. The meat is moist and tender, pairing perfectly with the accompanying corn (which was a gift) and mushrooms, elevated by the sweet and spicy sauce. The green coating on the corn is made from blended green vegetables (I believe it was spinach) and deep-fried. The doubanjiang used in the sauce is likely a homemade version that can be taken home (reservation required), combined with honey to create a sweet and spicy sauce. ◻︎ Other Dishes ○ Steamed Chicken from Kyoto Red Chicken, Breast and Thigh, Premium Jellyfish, Ginger Sauce ★★★ The deliciousness of the Kyoto red chicken stood out, but the jellyfish was particularly impressive. Among all the jellyfish I've eaten, this one had the most crunch, and the sound of other customers chewing echoed throughout the floor. ○ Xiao Long Bao ★★★ "The filling is hot, so please scoop it with a spoon to avoid breaking the skin," they advised. Despite the thin skin, it’s impressive how it holds the weight of the soup! Truly a skilled dim sum chef. Watching them make the skin and wrap the soup right in front of me was enjoyable! The soup inside is piping hot, bursting in the mouth with the umami of the meat. I could eat these endlessly. ○ Super High Heat! Guu Special Fried Rice ★★★ I asked about the difference in heat between the cooking equipment here and that of a typical household. While a standard household heat ranges from 2000 to 3000 kcal/h, "Chinese Sai Guu" boasts a staggering 45,000 kcal/h. "The price of the invisible equipment..." they joked, creating laughter. By the way, I asked if this level of heat is unique to this restaurant, and it turns out it’s also used at "Hayabusa" in Roppongi and "Hotel Okura Kyoto" nearby. Apparently, this is standard heat in China. At the nearby "Hotel Okura Kyoto," they serve large groups, making about 200 servings in a Chinese wok and around 60 servings in a Chinese steamer (the steamer is stacked about eight tiers high). When I first sat down, Mr. Miyatani said, "If you're a first-time visitor, please raise your hand; it makes a loud sound, so be prepared." The sound was more surprising than I imagined! I asked again, "What’s different about fried rice cooked in a high-heat wok?" and he said the "aroma" is different. "Please don’t raise the expectations too high," said the unique Mr. Miyatani. When making fried rice in the Chinese wok, it produced a thunderous sound with each toss. The moment the fried rice was plated from the wok, a delightful aroma wafted up. Upon tasting, it was fluffy, yet the rice had a moist sweetness. With the addition of meat and seafood, the balance of saltiness was exquisite. ○ Egg Tart ★★★ The holder for the egg tart was not handmade but purchased from a Chinese chef after seeing it on Chinese social media. Freshly made and hot, the outer layer had a light flaky texture, while the inside was creamy with a refined sweetness. ◻︎ Personal Thoughts Since I came to a Chinese restaurant, I intended to order Chinese tea, but it was hot outside, and I was sweating, so I opted for a cold drink. Thanks to that, the bill was surprisingly high value for the quality of the course, so next time I plan to order a pairing. Recently, it seems normal for Chinese cuisine courses to exceed JPY 30,000, but I never expected to enjoy this quality of food for under JPY 30,000, leaving me smiling with satisfaction as I left! No wonder it’s hard to get a reservation... The dim sum chef's dim sum was incredibly delicious, but I thought it would be nice to try other dim sum even if it meant an extra charge. I also want to try the "Peking Duck," which is only served for private bookings! By the way, the second floor seems to be a storage area, and while it could accommodate more guests than the counter on the first floor, due to staffing and the risk of the "swan's neck breaking" when transporting the specialty "dumpling with Japanese radish," they mentioned it’s not feasible. Additionally, I learned fascinating stories about being a chef for space travel, cooking various cuisines, and experiences with Yusaku Maezawa, the founder of ZOZOTOWN, that I wouldn’t normally hear in everyday life. The course lasted about two hours. The couple managed it efficiently. My next reservation is in 2030, four years from now. I can only hope that no sudden plans come up then. Completely unrelated, but I got so engrossed in writing my thoughts on the train home that I forgot my Starbucks drink on the train (cry). I had half left! ◻︎ Recent Awards "Top 100 Chinese Restaurants WEST 2026" "THE TABELOG AWARD 2026 SILVER"