Dinner at Ninshuurou (仁修樓)
at Ninshuurou (仁修樓) on 6 November 2021
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Chef Makoto Ueoka (料理人 上岡 誠) started us out with the Shanghai crab. Succulent, flavorful with the underlying Juniper seasoning lurking through. It is arguably the stand out dish of the evening and what a start it was. Ueoka san interprets classic dishes in a different way, like the Peking duck which is not shredded with loads of skin and the fat just underneath it but perfectly cooked pieces of breast. A completely different take which makes the dish much more lean, but maybe less flavorful.
A great Chinese food experience at a very kind price.
7 / 10