Chinese Sai guu (中国菜 Guu) Kyoto

I visited Chinese Sai Guu for a private reservation. ✨This was my third visit. Once again, I was looking forward to the Peking Duck, which is exclusively available for private reservations. ✨First, we enjoyed three appetizers, and I immediately felt like I was back at Guu. The crunchy texture of the special jellyfish was delicious! ✨We also had two types of dim sum: steamed shrimp dumplings and xiaolongbao. The piping hot broth in the xiaolongbao was delightful.And then came the highly anticipated Peking Duck! ✨It was simply perfect in every way. ✨Personally, my favorite is still the shark fin. The rich, collagen-packed soup is incredibly addictive. Once again, my experience at Guu was outstanding. I’m looking forward to coming back next year! Less

Visited in June 2026.The overall quality is consistently very high.It’s authentic Chinese cuisine, yet it has a natural flavor without artificial additives, showcasing the ingredients with a unique gentleness.There was an elegant Mapo Tofu available as an addition, but everything else was equally elegant and refined.Personally, I particularly enjoy the dim sum and Peking duck, as they have a distinct character.I feel that the portions might be a bit on the smaller side.Perhaps the elegance extends to the portion sizes as well.I’ve already made a reservation for my next visit in 2030! (laughs) Less

The location is on the east side of the intersection of Kawaramachi and Nijo in Kyoto, directly across from the famous bar K6. As a resident of Kyoto, I have passed by this place thousands of times, but I never knew that Chinese Sai Guu was here. It’s conveniently less than a 10-minute walk from my home.Every dish was impressive and left me in awe. Before meeting the owner, I had the impression that he might be quiet and reserved, but in reality, he was very friendly and exuded wonderful hospitality. His wife, who works alongside him, was also kind and provided attentive service.However, while I was able to make a reservation for my next visit, it’s for 2030 (four years from now!). Reservations for guests coming after June are generally for dates beyond 2030.【Prices】Evening course: JPY 23,000 Wine and Shaoxing wine pairing course: JPY 8,200【Dishes】① Seasonal vegetables and seafood appetizer The yellow flower served alongside is an edible cucumber flower. Everything, from the vegetables to the fish, was fresh, juicy, and delicious.② Cold appetizers, from left to right: • Medium fatty tuna marinated in Shaoxing wine, topped with herb lemon sauce, served on a bed of premium jellyfish sent directly from Dalian, China. The texture is crunchy and the flavor is delightful.• Specialty dim sum pastry filled with Japanese radish and blue cheese.• Char siu (braised pork).③ Shrimp steamed dumplings and xiaolongbao (soup dumplings).④ Fluffy meatballs filled with plenty of crab, served with lettuce, topped with a seafood sauce.⑤ Super rare hanging tender of Wagyu, served with mushrooms and young corn. The Wagyu is grilled over binchotan charcoal and served with either a doubanjiang and honey sauce or salt.⑥ Shark fin, from the tail fin of a mako shark. Half is eaten as is, while the other half is mixed with the provided rice and sauce to enjoy as shark fin rice.⑦ Mixed noodles.⑧ Mapo tofu, available for an additional JPY 1,400. Unlike regular mapo tofu made with ground meat, this version utilizes high-quality Wagyu. The tofu is so soft it feels like you could drink it. According to the chef, it’s an elegant, adult version of mapo tofu.The accompanying white rice is "Ryuu no Hitomi," known for its rich sweetness and chewy texture.⑨ Almond tofu and egg tart. The smooth almond tofu is made from apricot seeds. Less