Ninshuurou (仁修樓) Kyoto

Awards

Tabelog

2024 Gold

All Tabelog in Kyoto All Tabelog in Japan All Tabelog Gold in Kyoto All Tabelog Gold in Japan

Ratings from the web

Tabelog

4.50

Cuisine

Chinese

• 2024
• 2021

Dinner at 仁修樓

on 14 Apr 2024

by Reisa Jiang

Finally made it to Ninshirou, one of the hardest to book Chinese restaurants in Japan, and it did not disappoint! It was quite a substantial meal, drawing elements from different cuisines across China with extra focus on Cantonese. Got the usual suspects such as fukahire but with twists and the chef’s original interpretation. The grilled baby pigeon was crispy outside and juicy inside; the wild boar was boldly flavored and well executed. Finally the fried rice was probably the best I’ve had in... More

Finally made it to Ninshirou, one of the hardest to book Chinese restaurants in Japan, and it did not disappoint! It was quite a substantial meal, drawing elements from different cuisines across China with extra focus on Cantonese. Got the usual suspects such as fukahire but with twists and the chef’s original interpretation. The grilled baby pigeon was crispy outside and juicy inside; the wild boar was boldly flavored and well executed. Finally the fried rice was probably the best I’ve had in Japan! •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #日本料理 #delicious #food #foodie #instafood #ninshurou #kyoto #japan #japanesefood #chinesefood #仁修樓 #京都 #日本 Less

Dinner at 仁修樓

on 10 Feb 2024

by Patek Nautilus

👈⬅👈⬅👈 スワイプ SWIPE 👈⬅👈
仁修樓 NINSHUROU

#仁修樓
#ninshurou
#patek_kyoto
#食べログ
#食べログゴールド
#食べログアワード
#予約困難
#予約困難店
#包丁細工
#ミシュラン
#michelin
#米其林
#米芝蓮
#미슐랭

7 / 10

Dinner at Ninshuurou (仁修樓)

on 06 Nov 2021

by Gerhard Huber

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... More

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. Less