Ninshu RouWhen it comes to the top Chinese restaurants in Japan, I believe of Ninshu Rou in the west and Chazenka in the east. Both are notoriously difficult to book, making it nearly impossible for someone like me, who can only dine out on weekends, to visit!However, thanks to some good fortune from Ise, I had the wonderful opportunity to visit Ninshu Rou for the first time and was captivated by Chef Kamioka's culinary world. I truly hope to return! I am also grateful to the organizer for the kind invitation once again. Thank you very much!On the day of the visit, I arrived with plenty of time to spare and, when the moment came, stepped into the long-awaited Ninshu Rou. I greeted the organizer and my companions once again.Now, I’m excited to indulge in the exquisite Cantonese cuisine crafted by Chef Kamioka, who values sensory experiences. Drinks are up to personal preference!⭐︎ Ninshu Rou Highball → I really enjoy this Ninshu Rou Highball with various nuts! It’s often challenging to pair Chinese cuisine with Chinese liquor, which is why many restaurants opt for wine. However, Chef Kamioka creatively incorporates Chinese liquor into the experience, which is fantastic! Let’s start with this Ninshu Rou Highball. ◎ Ninshu Rou June Menu ◉ Ning Shen Qing Bu Liang A steaming soup made with cooling ingredients like almond, meat bean sprouts, and white fungus to calm the body and mind. → We begin with a hot soup made from dried scallop broth, packed with cooling ingredients to beat the heat. I can feel that I’ve returned to Chef Kamioka’s beautiful world of flavors. This kind of soup is simply wonderful!◉ Seiryu Rokkai, Danen Rokkyo Six types of cold appetizers and six types of warm appetizers. ① Cold Appetizers (6 types) - Pickled Chinese cabbage with jasmine tea and Pione grapes - Jellyfish - Squid with fermented tofu and nuts - Winter melon with hairy crab broth topped with homemade XO sauce - Steamed chicken - Abalone steamed in broth with chives → Chef Kamioka’s Chinese appetizers are truly exceptional! The satisfaction is overwhelming. This time, we have a fantastic lineup of 12 dishes, six cold and six warm. First, we enjoy the six cold appetizers beautifully presented on a cool glass plate. Each dish is delicious without exception! The winter melon with hairy crab broth, steamed chicken, and abalone were all outstanding, but the squid with fermented tofu and nuts was remarkable! This was my first time experiencing fermented tofu used in such a way, and it paired perfectly with the squid. Truly impressive!② Warm Appetizers (6 types) - Pike eel with eel broth sauce - Yunnan province fried spring rolls with porcini - Fried Kamo eggplant with a light sauce - Wild boar shumai - Tom Yum Kung xiaolongbao - Steamed dumplings with pickled Chinese cabbage → Next, we have six warm appetizers, three of which are served as dim sum under glass covers to keep them warm, which is delightful! The wild boar shumai, Tom Yum Kung xiaolongbao, and pickled cabbage dumplings were all impressive, but the presentation and crunchiness of the fried porcini spring rolls and the juiciness of the fried Kamo eggplant were simply the best! The satisfaction from the soup and appetizers is off the charts!⭐︎ Original Alcoholic Drink → This original drink, made with kumquat, osmanthus, 桂花陳酒, and honey mixed with beer, is also fantastic! I believe Chef Kamioka is one of the few who can offer such unique alcoholic beverages with Chinese cuisine.◉ Yuan Zhi Qing Dun Xuan Hai Gan Bao Fresh black abalone and dried abalone served with abalone broth sauce and crispy rice. → The fresh black abalone and dried abalone are cooked together, allowing the flavors of the dried abalone to infuse into the fresh one. The abalone broth sauce enhances the umami of both types of abalone! The dried abalone reveals its flavor the more you chew, while the fresh abalone is beautifully complemented by the richness of the dried abalone, creating an indescribably delicious experience. The crispy rice is also provided to savor every drop of the exquisite sauce. Pure happiness!◉ Crab Meat Braised Shark Fin Shark fin steak with broth sauce, topped with crab and egg white stir-fry sauce, served with red vinegar. → Next up is the much-anticipated shark fin! Chef Kamioka skillfully sears the shark fin in a wok, creating a steak-like dish. The shark fin is topped with broth sauce and a light stir-fry of crab and egg white. This is an incredibly luxurious dish! I first enjoyed just the crab and egg white sauce, which was a flavor explosion, and then the shark fin coated in the sauce was a delightful combination of aromas and flavors that sent me to heaven! Absolutely divine! Thank you!◉ Special Dish Not on the Menu A beautiful smoked fish made from fresh bonito, marinated for a day in a variety of vegetable-infused water. → This dish is a result of the relationship between Chef Kamioka and the organizer! I am truly grateful! The fresh bonito presented before me is impressive! It’s clear that it’s a large piece of bonito. After marinating in a variety of vegetables for a day, it’s prepared in a style reminiscent of Chinese smoked fish, coated in a sauce. Unlike traditional smoked fish, which is cooked until the moisture is gone, this dish retains its moisture thanks to the quality of the bonito. The sweet and spicy flavor of the sauce perfectly complements the bonito, making it one of the best dishes I’ve ever had!⭐︎ Shaoxing Wine 10 Years on the Rocks◉ Shao Wei Shui Guo Sha Li Pan Crispy Cantonese-style roast chicken, duck, and pork belly served with seasonal vegetables and fruits, accompanied by fermented tofu curry sauce and Beijing duck raspberry sauce. → Next, we have a refreshing summer dish beautifully arranged in a glass bowl with crispy roast chicken, duck, and pork belly, along with summer vegetables and fruits. Each meat is carefully roasted to achieve a crispy skin, allowing us to enjoy their flavors. It’s a joy to enjoy them either plain or with the two sauces! The summer vegetables and fruits provide a lovely palate cleanser!◉ Chou Tang Sha Guo Pao Fan Clay pot rice topped with duck leg and seabass, stir-fried with summer vegetables, served with seabass and duck broth. → Now it’s time for the final course! The rice is cooked in a clay pot, and it’s quite elaborate! Duck leg and seabass are placed on top of the rice, and after cooking, they are moved to a separate plate. The duck leg is stir-fried with summer vegetables and then placed back on the rice, mixed together, and served in a bowl, topped with the seabass. The colorful presentation of the summer vegetable and duck leg rice is delightful! The seabass is delicious, and I can’t stop eating! However, this dish is meant to be enjoyed with the broth made from the seabass and duck bones, which adds even more flavor. It’s truly delicious!◉ Sea Urchin Tomato Cold Noodles Cold noodles with tomato and broth, topped with abalone liver and sea urchin sauce. → The second dish is cold noodles! This dish features a simple yet flavorful broth made from tomato extract and broth, enhanced with abalone liver and sea urchin sauce! I would gladly indulge in this deliciousness, even if it means risking gout!◉ Delicious Desserts Iced almond tofu, duck salted egg cookies, pineapple tart, and mango pudding served with cold lychee tea. → The final dessert is a delightful assortment! The iced almond tofu is beautifully presented in a glass dish, and the mango pudding is also fantastic! It was truly a satisfying course!Thus, the second wonderful banquet by Chef Kamioka came to an end. I was overwhelmed by the variety of dishes and the depth of flavors, leaving me with an unparalleled sense of satisfaction! I can only express my gratitude for this incredible experience!Once again, I sincerely thank the organizer.It was a great meal! I am so happy! Less