Ninshu Rou (仁修樓) Kyoto

A renowned Chinese restaurant representing Kyoto, Ninshu Rou.From the first dish to the last, the quality of the food is exceptional.Not only do they use high-quality ingredients generously, but what impressed me even more was their skill in bringing out the flavors of the ingredients.While the dishes have the boldness typical of Chinese cuisine, they don’t rely on heavy seasoning; instead, they carefully layer umami and broth, resulting in a clean aftertaste for every dish.The attention to cooking techniques and textures is meticulous, making each course a delightful surprise of what’s to come next.It’s not just about the elegance and luxury; the food itself is genuinely delicious.Although it’s on the pricier side, I understand why Ninshu Rou is so highly regarded, considering the unique dishes and experiences you can only have here.I look forward to visiting again in a different season. Less

In late August, during a heatwave with temperatures exceeding 35°C, I visited Ninshu Rou. The star of the day was the steamed soup—Chef Ueoka skillfully carved out a whole winter melon, filling it with rich broth and nourishing ingredients, then slowly steamed it to perfection, creating a medicinal soup!Enjoying the soup while scraping the inside of the winter melon was an exquisite experience, with deep, savory flavors that were simply delightful!Additionally, there was an assortment of eight appetizers including jellyfish, spicy chicken, and makomo bamboo shoots, as well as three types of dim sum.I also had the chance to compare the rich flavors of dried abalone with fresh abalone.The soup featured a mix of grilled and steamed shark fin, combined with rich broth.Chef Ueoka's specialty, the perfectly roasted pork belly and duck, was a highlight.The fresh porcini mushrooms were aromatic, thick, and had a wonderful texture.Once again, I was captivated by Chef Ueoka's culinary creations, leaving my heart and stomach completely satisfied! d(^_^o)Today's menu: JPY 51,000◯ Steamed Winter Melon Soup with Chicken and Goji Berries in Medicinal BrothWinter Melon with Dried Scallop Sauce◯ Assorted Eight AppetizersSweet and Sour Pickled Chinese Cabbage, Pione Grapes, Edamame, Spicy Chicken, Jellyfish, Swordtip Squid, Chicken, Peanuts, Makomo Bamboo Shoots, Shellfish in Shaoxing Wine, Beef Tenderloin◯ Assorted Three Dim SumShrimp Dumplings, Tom Yum Kung Soup Dumplings, Pork Shumai◯ Comparison of Dried and Fresh AbaloneDried Abalone, Fresh Abalone, Braised in Oyster SauceAbalone Soup, Rich Liver Sauce, Mazesoba, XO Sauce◯ Shark Fin Soup with Crab, Mixed Grilled and Steamed, Jinhua Ham, Fresh Porcini◯ Steamed White Sweet Sea Bream with Green Onion Sauce◯ Pork Belly, Duck, Pork Belly with Fermented Tofu, Honey, Lime, Duck with Miso Sauce, Raspberry Jam, Assorted Fruits and Vegetables◯ Yunnan Fresh Porcini Fried Rice with Jasmine Rice◯ Duck, Green Onion, Noodle SoupDessert AssortmentCookies, Ice Almond Tofu, Sweet Red Bean Soup with Lotus Seeds, Ginger Vanilla Ice CreamOther Drinks. Less

This was my first visit.I was invited by a friend.From the appetizers to the desserts, it was a series of shocking experiences.I believe this is a unique Chinese restaurant that is hard to find anywhere else in the country.Every dish was perfect, and I can't find words other than delicious to describe it.No wonder it's a Tabelog Gold restaurant.They focus on high-quality ingredients and meticulous cooking methods for each dish, making everything absolutely perfect.While the restaurant's access isn't the best, it's definitely worth the trip to dine at this renowned establishment.*It's about JPY 5,500 by taxi from Kyoto Station. Less

I was intrigued by the newly introduced lunch porridge course, so I decided to visit.Compared to the dinner courses, the price was quite casual, making it easy for solo diners like myself to come in.The owner originally got inspired by the trend of morning porridge after visiting various restaurants, and many ideas came to mind about how he wanted to create his own version.The course offered was exciting, featuring 13 dishes including porridge and one additional item.Among them, the standout dishes were:First, the Shanghai-style Managatsuo. The sweet sauce was absolutely delicious.Next, the chikuwa with XO sauce. It had a rich flavor, and although I didn’t drink alcohol that day, I thought it would pair perfectly as a snack.Also, the Tom Yum Xiao Long Bao was spicy and served hot, making it a thrilling and tasty experience.The main porridge was made with fish bones for the broth, offering a refreshing taste while being filled with tender pieces of fish, creating a warm and comforting flavor.Every dish was delicious, and I felt a sense of sadness as each small plate was emptied.I enjoyed the dessert as well.This restaurant is truly remarkable, with a commitment to quality in every dish.Although it’s a bit far for me to visit often, I hope to try the dinner offerings someday. Less

I was invited by someone I always appreciate to this restaurant, which has also been selected as a Tabelog Gold establishment.Watching the dishes being prepared over the counter, I felt the dedication put into each plate, making it a truly special experience.I am very grateful for this rare opportunity.---Dishes---Dish 1: "Medicinal Herb Soup"This gentle bowl warmed me from the inside out, with the flavors of white fungus, natural yam, and chicken gradually spreading.Dish 2: "Assorted Six Appetizers"A colorful array of appetizers was presented, featuring jellyfish, squid, winter melon, and hairy crab, allowing me to enjoy a different taste with each dish.Dish 3: "Assorted Six Dishes"Starting with a dish of hamo (pike eel) served in a clear broth with green peppercorns,followed by porcini and pepper spring rolls,fried Kamo eggplant,wild boar shumai,Tom Yum Kung xiaolongbao,and another dish whose name I forgot, but it had a refreshing flavor with a hint of green peppercorn.Dish 4: "Comparison of Dried and Fresh Abalone"This was the most memorable dish of the evening.In the front is the dried abalone,and in the back is the fresh abalone.Despite being the same ingredient, the textures and flavors were completely different. The dried abalone offered a deep, concentrated umami, while the fresh abalone was soft with a delicate sweetness.I was impressed by the luxury of tasting both of their charms at once.To finish, I added crispy rice to the abalone soup.The combination of the toasty flavor and rich umami was satisfying until the very last bite.Dish 5: "Grilled Shark Fin in Crab Broth"The grilled shark fin was paired with a crab broth.Adding red vinegar tightened the flavor, allowing me to enjoy different deliciousness in one dish.Dish 6: "Comparison of Three Types of Meat"I compared chicken, duck, and pork.There were two types of sauces.One sauce, based on fermented tofu, combined honey, lime, and curry flavors, offering a rich yet refreshing taste.The raspberry jam and Peking duck miso sauce added sweetness and depth, allowing me to enjoy different flavors with each.Dish 7: "Finale Part One: Kijihata and Crispy Rice"The elegant sweetness of the Kijihata and the toasty crispy rice were impressive.Pouring soup over it enhanced the umami, making it a delightful finish.Dish 8: "Finale Part Two: Cold Noodles"After enjoying the clear broth, adding abalone and sea urchin sauce transformed it into a rich flavor.These cold noodles offered two experiences in one bowl.Dish 9: "Dessert Platter"The dessert platter included pineapple egg tart,mango pudding,and ice almond tofu, keeping the enjoyment going until the end.The cookies were also memorable, allowing me to savor the aftertaste even after the meal.---Drinks---Drink 1: "Ninshu Rou Highball"This drink was made with Tower Brand Chen 10-Year, infused with goji berries, dried plums, and dried ginger.It was easy to drink while still feeling the aroma of Shaoxing wine, pairing excellently with the dishes.Drink 2: "Tower Brand Chen 10-Year"This Shaoxing wine offered a mellow flavor unique to its 10-year aging.Once again, I am truly grateful for the invitation to such a wonderful restaurant.I thoroughly enjoyed the rare dishes that are not usually available.It was a great meal! Less

This time, the course was filled with seasonal flavors, providing a continuous series of surprises and delights from start to finish. What I always appreciate is that it’s not just about using high-quality ingredients; it’s about enjoying the essence of the season in a way that is gentle on the body. There were new discoveries, and once again, the experience exceeded my expectations.◇ A deeply flavorful soup combining almond, meat and vegetable dumplings, white fungus, and dried scallops. The taste gently soothes the body, weary from the summer heat.◇ The six cold appetizers were visually stunning, each offering a unique flavor. The sweet and sour pickled cabbage paired with the refreshing jasmine tea of the Pione grapes, the winter melon and hairy crab in superior broth with homemade XO sauce, and the delicate steamed abalone in superior broth showcased the ingredients beautifully.◇ The six hot appetizers were equally distinctive. The eel with sauce, porcini mushroom spring rolls, Kamo eggplant, and pork shumai created a perfect balance of Japanese and Chinese flavors. The dim sum, including tom yum kung soup dumplings and steamed dumplings with pickled cabbage, provided a series of delightful surprises.◇ The dish of fresh black abalone and dried abalone in sauce allowed for a luxurious experience of different textures and rich flavors of abalone.◇ The shark fin steak was an impressive dish. The thick shark fin was paired with hairy crab and egg white in a rich broth, offering a luxurious yet refined aftertaste.◇ The clay pot rice featured generous portions of Nanatani duck leg and Kijihata fish, served with summer vegetables. The harmony of the duck's umami and the refined broth of the Kijihata was remarkable, and I devoured it eagerly.◇ A dish of cold noodles with tomato and superior broth, topped with abalone liver and sea urchin sauce. The richness amidst the coldness made it a perfect seasonal finale.◇ The desserts, including icy almond tofu, mango pudding, duck salted egg cookies, and pineapple egg tarts, were thoroughly satisfying and left no room for disappointment. Less

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

My favorite Chinese restaurant in Kyoto.As always, each dish reflects a deep commitment to quality in the course structure.I’m amazed by the variety of dishes that I’ve never tried before, showcasing the chef’s extensive repertoire.It truly is one of a kind.Everything was delicious.Thank you for the wonderful meal.-----------------------------Thank you very much for reading until the end.I’m incredibly grateful for all your "follows," "likes," and "saving the restaurant." I look forward to your continued support.--------------------------- Less

Ninshu Rou in Kyoto's Kita Ward is a Chinese restaurant where you can enjoy delicious Cantonese cuisine that truly respects the natural flavors of the ingredients.The dishes have a gentle yet vibrant taste, showcasing the essence of the ingredients. The chef's dedication to service enhances the experience, especially at the counter where you can fully appreciate the culinary delights.With 8 counter seats, the courses start simultaneously.On this day, we enjoyed:"A Dish of Abalone"Steamed and dried abalone served together with fresh abalone on the same plate, accompanied by a rich broth. The fragrant fresh abalone and the slowly releasing umami of the dried abalone were both delightful. The grilled sticky rice served with the flavorful broth was also delicious."Cantonese-Style Roast Salad"This dish featured roasted chicken thigh, duck breast, and pork belly, served with assorted vegetables. Each piece of roast had a crispy skin and a satisfying combination of meat and fat, making it a truly happy dish."Shark Fin Steak"The shark fin was grilled to a crispy texture and topped with Jinhua ham broth, hairy crab, and egg white. While it was delicious on its own, the addition of red vinegar elevated the dish, enhancing the delicate sweetness of the crab and egg white."Cold Noodles"To finish off, we had refreshing cold noodles with broth jelly and fruit tomatoes. The accompanying sauce, made from sea urchin and abalone liver, added a delightful umami, making this dish highly satisfying.I also enjoyed a Ninshu Rou Highball.It was a great meal!The soup featured local chicken and Jinhua ham, with white fungus, jujube, and job's tears.Cold Dishes:- Sweet and sour pickled napa cabbage and jasmine-soaked Pione grapes- Chinese jellyfish- Kensasaki squid with fermented tofu and cashew nuts- Winter melon with broth and XO sauce- Steamed chicken- Abalone in broth with fermented green pepperWarm Dishes:- Broth with pike eel and green pepper- Spring rolls with Yunnan porcini- Fried Kamo eggplant- Wild boar shumai- Tom Yum Kung xiaolongbao- Steamed dumplings with fermented cabbage and green pepperBraised dried and fresh abalone with grilled sticky rice.Shark fin steak with Jinhua ham broth, hairy crab, egg white, and red vinegar.Cantonese-style roast salad with chicken thigh, duck breast, and pork belly, served with fermented tofu, curry, lime, honey, char siu sauce, and raspberry.Bubble rice and Hong Kong-style fried rice with fish and duck broth.Cold noodles with broth and fruit tomatoes, topped with sea urchin and abalone liver sauce.Desserts:- Almond jelly and mango pudding- Egg tart and duck egg cookies. Less

Puerh Tea (Hot)Chicken, Jellyfish, Japanese Yam, Lily Bulb, Job's Tears, and Jujube SoupDetoxHomemade GingerCold Appetizers (6 Dishes)Winter MelonSquidJellyfishSteamed ChickenAbalone with Shantao SauceChinese CabbagePione GrapesFava BeansHot Appetizers (6 Dishes)Kamo EggplantPorcini Spring RollsPike Conger SoupShrimp DumplingsWild Boar Dim SumTom Yum Kung Dim SumBraised AbaloneComparison of Dried and Fresh AbaloneThe broth is made with both types of abalone and pigeon, without any seasonings.Served with Sticky Rice(The sticky rice is mixed with the soup)Pan-Seared Shark Fin with Hairy Crab SauceServed with Red Vinegar (for flavor variation)Fruit SaladChicken ThighRoasted PorkCornFigLotus RootPeachMelonNutsSqueezed LimeFinaleClay Pot Rice with Japanese Sea BassCold Noodles with Tomato and Shantao JellyTopped with Pureed Abalone Liver and Sea UrchinCold Brew Lychee Black TeaDessertMango PuddingEgg TartAlmond JellyDuck Egg CookiesCelebration Cake for Chef Ueoka's belated birthday (one month late) Less

Finally, I had my long-awaited first visit to Ninshu Rou.The dried abalone, which I was most looking forward to, exceeded my expectations with its incredible flavor. The concentrated umami and perfect cooking technique made it worth the trip just for this dish.The dish combining shark fin and crab was also a high-quality creation that fully showcased the unique flavors of each ingredient. I enjoyed the lingering taste as well.From start to finish, I thoroughly enjoyed the originality and skill that can only be experienced here. It was a special experience that encompassed not just the food, but also the ambiance and the flow of time. I definitely want to return in a different season.It was a great meal. Less

This Chinese restaurant is about a 10-minute walk from Kitakōji in Kyoto. It opens at 4 PM, just before sunset, and the sunlight streaming through the windows creates a wonderfully pleasant atmosphere, reminiscent of the Forbidden City. I later realized why it felt like the Forbidden City; Chef Ueoka's overall style leans towards Beijing influences. The statue of Guan Yu holds a Qinglong Yian Nike sword, and the decor, along with the unique way of serving highballs, somehow evokes a sense of Beijing. The dishes mainly feature Hong Kong-style cuisine, and for appetizers, they even serve Tom Yum Xiao Long Bao. Less

■Restaurant Ninshu Rou ■Visit Date June 2026 ■Order Course JPY 46,000 Tieguanyin Tea JPY 1,600 ■Dishes ◻︎ Superior Broth Soup Jujube, Nutmeg, White Wood Ear Mushroom, Onion Bulb, Dried Natural Yam ◻︎ Assorted Appetizers Braised Pork Shank with Jelly Tomato and Sweet Pickled Chinese Cabbage Egg Roll Fermented Fava Beans Mango-Flavored Fried Shrimp with Seasoned Rice Steamed Chicken with Sesame Sauce Pork Belly Sea Jelly Salad Abalone with Superior Broth Jelly Spicy Boiled Clams Scallops Marinated in Shaoxing Wine ◻︎ Assorted Dim Sum Grilled Dumplings with Wild Boar Soup Dumplings with Edamame and Jinhua Ham Shumai with Squid Ink and Fruit Tomato Shrimp Dumplings with Perilla and Plum Cantonese Shumai with Pork Shoulder, Shrimp, and Dried Shiitake Condiments ◻︎ Dried Abalone Kikaijima Island, 8-Day Water Pigeon, Grilled Sticky Rice ◻︎ Braised Shark Fin Superior Broth, Sea Urchin, Red Vinegar ◻︎ Stir-Fried Fish Maw with XO Sauce Yellow Chives ◻︎ Nanzen Duck Fermented Tofu and Lemon Sauce ◻︎ Clay Pot Fried Rice Corn, Okra, Cucumber, Ginger, Tomato, Chicken ◻︎ Dessert Mango Pudding Pineapple Egg Tart Salted Duck Egg Tart ◻︎ Lychee Black Tea Less

Visited in June 2026.The first dish, the steamed soup, had a wonderfully complex umami flavor with great depth.The appetizers and dim sum are unique to Ninshu Rou and incredibly delicious.The dishes featuring abalone and shark fin have a rich flavor, but it’s not salty; it’s the natural taste of the ingredients that makes it very pleasant.In the realm of Chinese cuisine, I believe there’s no other restaurant that offers such substantial portions without causing fatigue.Even with frequent visits, I discover something new each time, making it a place that always leaves me completely satisfied. Less

Ninshu Rou is a renowned Cantonese restaurant located in the Shichiku area of Kyoto, established by Chef Makoto Ueoka in 2019. This reservation-only establishment features an 8-seat counter and primarily serves dinner.We enjoyed a special course for a private reservation.- Refreshing dish with white fungus, yam, jujube, chicken, and dried ingredients.- Fried conger eel, simmered pork shank jelly, sweet and sour tomato, cabbage rolls, edamame pickles, fried shrimp with mango sauce, roasted pork, chicken, jellyfish, abalone, and whelk.- Hairy crab, spring rolls, yellow chives, and superior broth soup.- Wild boar dumplings, edamame xiaolongbao, squid with fruit tomato shumai, Cantonese shumai, and shrimp shumai.- Black abalone from Genkai-nada with crispy rice.- Shark fin soup with superior broth and sea urchin sauce.- Japanese rockfish with yellow chives and XO sauce.- Duck with fermented tofu and fermented lemon sauce.- Summer vegetables with clay pot rice.- Fish, chicken, duck, and paitan soup with ramen.- Fresh mango pudding, pineapple cake, and cookies. Less

Course JPY 46,000Ninshu Rou Highball x 3Total JPY 49,900"Yamamoto and Jujube Ginger Soup"A clear broth made from chicken and dried scallops, without any seasonings. The pure umami flavor from the soup was truly impressive."Assorted Appetizers"● Grilled Isaki with XO Sauce ● Pork Shank Jelly with Black Vinegar ● Fermented Broad Beans ● Sweet and Sour Pickled Tomatoes with Egg Wrapped in Napa Cabbage ● Mango Shrimp Mayo ● Steamed Chicken with Scallion and Ginger Sauce ● Pork Belly ● Jellyfish ● Abalone Jelly with Superior Broth ● Spicy Boiled Clams All 10 items had high quality."Assorted Dim Sum"● Wild Boar Dumplings ● Soup Dumplings with Edamame and Jinhua Ham ● Shrimp Dumplings with Plum and Shiso ● Cantonese Shumai with Shrimp, Shiitake, and Pork Shoulder ● Squid Ink Fried Dumplings "Dried Abalone"Dried abalone marinated in free-range chicken broth, served with grilled rice infused with abalone broth. Each bite bursts with flavor."Braised Shark Fin"Braised shark fin from a shortfin mako shark, paired with Shanghai soup and topped with a sauce made from melted sea urchin."Stir-fried Kiji Hata with XO Sauce"Kiji Hata stir-fried with yellow chives and asparagus in XO sauce."Shichitani Duck"Charcoal-grilled Shichitani duck seasoned with fermented lemon, served with kumquat and doubanjiang sauce."Summer Vegetable Fried Rice"Fried rice with duck and summer vegetables like okra and corn."Desserts"◯ Mango Pudding ◯ Pineapple Egg Tart ◯ Salted Duck Egg Tart From the soup to the assorted appetizers, shark fin, abalone, and duck, everything was exceptional. I believe this is the best Chinese cuisine in Japan.It was a great meal. Less

This restaurant is truly difficult to book unless you are a regular customer. For newcomers, there are limited openings announced on Instagram about once a month, but the chances of winning a reservation are low.This time, I received an invitation from a friend and visited for the first time. Every dish was a home run, exceeding my expectations and delivering flavors beyond what I could imagine. It truly provided an unforgettable experience.【Pricing】Dinner course: JPY 43,000Drinks ordered:1. Shaoxing wine tasting of three types: Tower Brand Chen 10 years, 20 years, and 30 years - JPY 4,3002. Gan Jun 18 years - JPY 1,800Compared to the Tower Brand Chen 10, 20, and 30 years, this one has a drier taste.Until now, I hadn’t encountered many delicious Shaoxing wines, but I fell in love with it after trying the recommended one here. I was surprised to discover how well it pairs with Chinese cuisine, given my limited experience with Shaoxing wine.【Dishes】The menu for the day was presented in Chinese, so I had no idea what it said... I could only guess based on the characters and eagerly awaited the dishes.1. Steamed soup with whelk and jujube No seasonings or salt were used. The soup was made with Jinhua ham and dried scallops, resulting in an exquisite broth. You can truly taste the depth and umami of the ingredients.2. First round of appetizers (served three times):From left to right:• Jellyfish• Sweet and sour pickled tomatoes, egg rolls with napa cabbage, and salted fava beans• Honeycomb• Steamed chicken3. Second round of appetizers (meat theme):From left to right:• Char siu pork spare ribs, marinated in honey and black pepper for tenderness• Pork belly with skin• Duck and shrimp wrapped together• Cashews and pecans cooked in brown sugar with a hint of spice4. Third round of appetizers (fish theme):From left to right:• Sliced squid dressed with salt and scallion oil• Grilled Isaki paired with citrus and XO sauce• Fried scallops marinated in Shaoxing wine5. Assorted dim sum:• Pork dumplings (shaped like dumplings, but the chef says they are xiao long bao; they change flavor when eaten with the sauce in the center)• Xiao long bao with edamame and Jinhua ham• Shrimp dumplings with plum and shiso• Cantonese shao mai with dried shiitake, shrimp, and pork shoulder• Fried dumplings with squid ink and squid6. Stir-fried Japanese rockfish with asparagus and yellow garlic chives, seasoned with fermented lemon and XO sauce7. Steamed and grilled shark fin Shantang soup with sea urchin melted into it. Simply exquisite! The richness of the sea urchin harmonized beautifully with the shark fin in the Shantang soup, creating a dish that remains unforgettable.8. Cantonese-style roasted pigeon9. Chicken drumsticks stuffed with sticky rice, also containing abalone.10. Homemade almond tofu styled as snow flowers, topped with homemade chocolate crispies, and a pineapple egg tart.Additionally, the spiced cashews and pecans from the third round can be taken home for JPY 1,000 per bag for those interested. I was so impressed while eating that I was thinking about how I could get a second helping, so I was thrilled to be able to take some home.I would love to revisit this restaurant at the earliest opportunity. I also want to try the highly-rated dried abalone and whole roasted suckling pig recommended by regulars. Less

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. Less

I enjoyed a course meal at "Ninshu Rou" in Kyoto, a renowned restaurant selected as a Tabelog Gold establishment! From start to finish, each dish was of exceptional quality, providing a truly special Chinese dining experience.The steamed herbal soup made with black-boned chicken, Kinugasa mushrooms, and jujubes had a deep umami flavor that gently permeated the body. The appetizers showcased a wide variety of ingredients, including jellyfish, quail, carp, pork belly, duck web, and chicken liver chashu, all harmoniously layered in taste.The crystal dumplings, xiaolongbao, and shumai were delicate, offering a satisfying dim sum experience. The flow of luxurious dishes continued with the botan shrimp marinated in Shaoxing wine, shark fin steak, and red snapper soup, all while maintaining a lightness that showcased excellent pacing.The impression remained strong until the end with dishes like whole roasted suckling pig, cheek meat, Peking duck-style skin, hairy crab fried rice, and Shantan noodles. Even the walnut sweet soup was a beautiful finish, making this restaurant truly remarkable. Less

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. Less