Located in the northern part of Kyoto, this restaurant is close to a bus stop but over a 20-minute walk from the nearest station, Kitano-Ouji. It is a Tabelog Gold and one of the top 100 Chinese restaurants in Japan.As expected, it’s a difficult place to get a reservation, but they hold a monthly lottery for new customers on Instagram, and I was lucky enough to win this time.The course meal starts with soup and features 8 dishes on the menu, but the appetizers are served in three parts, and there are five types of dim sum, making for a generous portion. The chef also explains various dishes while cooking, creating a relaxed and enjoyable atmosphere despite the restaurant's high-end status. I was thrilled each time he showed us the impressive sizes of dried fish bladders and shark fins.As for the taste, it was exceptional—everything was delicious with no complaints. My favorites were the initial soup, the roasted pigeon, and the turtle with shark fin. The soup had a rich depth of flavor from various ingredients, the roasted pigeon was crispy on the outside and juicy on the inside, smoked with tea leaves, and the brain I hadn’t had in a while was wonderfully creamy. The turtle and shark fin were steamed together, served over crispy rice, and it was simply divine. Additionally, the XO sauce for the dim sum was possibly the best I’ve ever had.I had heard the course was quite filling, so I kept my alcohol consumption moderate, but they offered a reasonable selection of aged Shaoxing wine for tasting. The total bill was slightly less than I expected.The approximately 2.5-hour course left me completely satisfied, almost to the point of bursting. I went with a food friend I’ve known for 20 years, and it was the first time we couldn’t go to a second restaurant afterward due to the generous portions, so I recommend arriving with an empty stomach.I’d love to try the famous roasted suckling pig next time, but I wonder when I’ll be able to make another reservation.It was a great meal!Today's Course (✅: Favorites)✅ Zhi Jun Hai Luo Tang: Conch Soup- Zi Mei San Chun Feng: Appetizers served in three parts 1. Jellyfish, sweet vinegar pickles (kumquat, tomato), honeycomb tripe salad, steamed chicken with green onion and ginger 2. Crispy roasted pork belly, spare ribs, bamboo shoots, pecans 3. Blanched cuttlefish- Dim Sum Platter: 5 types of dim sum Pork dumplings, edamame and Jinhua ham soup dumplings Shrimp, plum, and bamboo dumplings, spinach and pork dumplings Squid and fish shumai- Bi Lu Hai Shang Xian: Stir-fried Sea Bream Sea bream, asparagus, yellow chives- Nong Tang Ba Hua Jiao: Braised Fish Bladder Large fish bladder with bamboo shoots, served in a soup of green peas and Jinhua ham✅ Hong Lu Xun Ge Zi: Roasted Pigeon Smoked with tea leaves✅ Bao Jiao Cang Jin Zhen: Turtle and Shark Fin Steamed turtle stuffed with shark fin, served over crispy rice- Mei Wei Tian Dian: Dessert Almond milk meringue, duck salted egg cookies, egg tart.
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