Dinner at Ninshu RouTonight, I enjoyed the finest Chinese cuisine in Japan.The assorted appetizers started with 8 varieties, but somehow it turned into 12. This time, they were served in three rounds.I found that serving them as they were ready, rather than all at once, kept everything piping hot. I actually preferred this method over having everything piled on one plate.At Ninshu Rou's level, the difference between serving everything at once or in batches is negligible compared to the distinction between Ninshu Rou and other Chinese restaurants.The Cantonese-style roasted pigeon was, as always, exquisite.The air bladder of the giant grouper was a revelation; I had no idea it could be such a rich and flavorful delicacy.Once again, I encountered the depth of the ingredients.The shark fin embedded in the turtle shell was another remarkable dish.All of these items were simply outstanding.The first soup was extraordinary, and it left us speechless.Having a reservation at Ninshu Rou is a privilege.I would travel to Kyoto just for this.This is the definition of a Michelin three-star experience.
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