Nishibuchi Hanten (にしぶち飯店) Kyoto

I had the opportunity to join a private lunch gathering at this popular spot near Yasaka Shrine, which is usually hard to reserve. We started at noon, and the owner was lively and engaging, quite like a successful comedian, unlike the photos on Tabelog. The food was delicious, especially the first four dishes, which were quite impactful. The dipping sauce was flavorful, and the chicken wings with swallow's nest were addictive, especially when paired with blue cheese. The rice served at the end was tasty, but the mapo tofu was overly thick, resembling a soup, which wasn't to my liking. Unfortunately, the ramen was disappointing, as it had a poor quality reminiscent of cheap Chinese noodles. Less

I was invited and visited for the first time.This restaurant is rumored to be hard to get a reservation at.To put it simply, it was incredibly delicious.Everything was prepared with great care, and I couldn't help but be amazed by the flavors.- Roast pork with blue cheese- Chicken wings with bird's nest- Shark fin soup with black vinegar added for a flavor change- Fried conger eel with a special dipping sauceI enjoyed these dishes until I was completely full.Each dish seemed to honor its original roots while being elevated into something creative.The atmosphere of this renowned restaurant, where reservations are hard to come by, was filled with a refined energy and the enthusiasm of the staff.I would love to visit again.It was a great meal! Less

I was invited to a private lunch gathering, marking my first visit!Located just a stone's throw from Yasaka Shrine, this place is right in the heart of Kyoto! The restaurant has beautifully renovated an old Kyoto-style house, creating an exceptional atmosphere.There are seats for 10 at the counter.I don’t often get the chance to enjoy Chinese cuisine, so everything felt fresh and exciting! Each dish had a gentle, nostalgic flavor.The fried swordfish was incredibly crispy and delicious on its own, but dipping it in the black vinegar sauce made it even more exquisite!The stir-fried meat and greens were surprisingly delicious! The meat was so tender that I could easily separate it with chopsticks—definitely the most tender meat I've had recently, to the point where I felt like I didn’t even need my teeth! Haha.I got so caught up in conversation with my friends that I didn’t remember all the dishes, but I absolutely loved the shark fin and mapo tofu! The shark fin was served hot and was wonderfully gooey, and adding black vinegar halfway through really enhanced the flavor.The mapo tofu had a nice kick from the Sichuan pepper, making it perfect for a hot day, and it was, of course, delicious with rice!For dessert, we had mango shaved ice, which had a wonderfully smooth texture and was also very tasty!I enjoyed a few beers and Dragon Highballs during the meal.The staff were wonderful, making the dining experience very enjoyable! I would love to visit again if the opportunity arises.It was a great meal! Less

Ordered Menu:☆ Omakase CourseAppetizer: Abalone Risotto with Paitan SoupStir-fried Aori Squid with ShisoTempura of Hamo with Yodare Chicken SauceChashu with Honey and Blue CheeseKara-age Chicken Wings with Bird's Nest insideOne piece of Kara-ageShark Fin Paitan SoupKamo Eggplant and Garlic Sprouts with Fork-shredded Tenderloin, Stir-friedSpicy Beef Tongue with Aburame, Clams, and White AsparagusDan Dan Noodles without SoupMango Pudding Shaved IceThe chashu was delicious.Highball 1Oolong Tea 2Total: JPY 31,000.It was a great meal.Thank you, Nishibuchi Hanten! Less

The essence of one's upbringing is reflected in their cooking.When I savor the dishes at Nishibuchi Hanten, I feel this strongly.Though it is Chinese cuisine, it possesses a certain Japanese-like contour.The flavors are not sharp.Instead, they are meticulously refined.This is what makes a lasting impression.The sensibility cultivated at Gion Sasaki is not merely a skill, but a sense of beauty that has been passed down.When chefs learn from different cultures, it often becomes an additive process.However, truly exceptional chefs reconstruct these influences within themselves.In the dishes at Nishibuchi Hanten, you can see the traces of this reconstruction.It is neither Japanese nor Chinese.It is both and neither at the same time.This is a dish born from the city of Kyoto.Its delicate flavors linger in your memory long after the meal is finished.This is the aftertaste of the dish, as well as the lingering thoughts of the chef. Less

I was invited by my culinary mentor to visit Nishibuchi Hanten, a place I had been curious about for a while. Nishibuchi Hanten is well-known in Kyoto for its exquisite Chinese cuisine and has been selected multiple times as one of the top 100 restaurants, making it quite difficult to secure a reservation! As you can see from the photos, every dish was simply delicious. My personal favorite was the grilled chicken wings stuffed with bird's nest and topped with blue cheese. It was so delicious that words can't do it justice! The atmosphere and service at the restaurant were also outstanding, making for a truly enjoyable experience. Thank you! Less

I was invited back to this restaurant, Nishibuchi Hanten, after a long time! It’s been about 7 years since my last visit in June 2019! I can’t believe it’s been that long! *Location: 444-2 Kamibentencho, Higashiyama Ward, Kyoto City, Kyoto Prefecture *Access: 10 minutes from Exit 1 of Gion Shijo Station on the Keihan Main Line ■Awarded The Tabelog Award 2026 Silver ■Selected as one of Tabelog's Top 100 Chinese Restaurants 2026 ■Tabelog rating at the time of visit: 4.33 Here’s what we had (including one alcoholic beverage): *Cheers with draft beer ● Omi Chicken with superior broth and minced chicken ● Stir-fried Aori Squid with perilla and green asparagus ● Chinese-style sashimi of Isaki and Hokkigai with crispy rice and red shiso *Shaoxing wine ● Honey Char Siu with blue cheese and fried chicken wings with bird's nest ● Shark Fin Soup with white yam stalks ● Stir-fried Chateaubriand Tenderloin with black bean sauce and garlic sprouts ● Sweetfish and clam in mala soup *White wine ● Fried rice with firefly squid and sweet pickled young ginger ● Dan Dan noodles without soup *Dessert Coconut pudding with passion fruit sauce topped with pecans After finishing the meal, I must say the stir-fried Chateaubriand Tenderloin with black bean sauce and garlic sprouts was outstanding! The Shark Fin Soup was also delicious, especially after adding some black vinegar for a flavor twist! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I really appreciate it! If you enjoyed this, please consider giving a "like," "follow," "save the restaurant," or leave a comment. Your support will motivate me to continue writing reviews! Thank you! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less

Nishibuchi Hanten has a wonderful atmosphere. The owner and the male staff are friendly and charming. This time, the squid was incredibly delicious. I was truly impressed by how tasty simple ingredients can be. The classic chicken wings stuffed with bird's nest, along with the roasted pork and blue cheese, and the shark fin were all outstanding. The photos are from May and February. The fugu soft roe mapo tofu was also exceptional. While it's not the cheapest option, I would be delighted to visit regularly. The desserts are always delicious as well. Less

Today, I was fortunate enough to secure a precious seat.Thank you, Chef and Madam, as always.At the counter, I was greeted by Kagoshima's black-haired Wagyu.Omi Jidori with superior brothKuwana clams with spicy chicken sauceHotaru Ika (firefly squid) with Amakusa sea urchin and rice vermicelliHoney-glazed chashu (braised pork)Chicken wings with bird's nestShark fin in white soupSweet sea bream with flower pepper and Kaga lotus rootTenderloin with fermented black beansMapo tofuFried rice with hotaru ika and young gingerDandan noodles without soupStrawberry douhua (tofu pudding) with shiratama (rice dumplings) and pecans. Less

It had been six months since my last visit to Nishibuchi Hanten.This time, there were many new dishes on the menu, making it a delightful experience.The portions were larger than usual, leaving me completely stuffed.I was very satisfied with the course.The highlight was the sixth dish: Stir-fried Tenderloin with Doubanjiang.The tenderloin was seared as a whole piece, then cut into larger chunks with a knife, and finally shredded into bite-sized pieces with a fork.This method allows for quick cooking and better absorption of flavors when it’s stir-fried again.The meat was tender, and the combination of the doubanjiang and the meat's fat was incredibly delicious.The first dish was a soup made from Shiga's Omi chicken.It had a gentle flavor, relying solely on the chicken broth.The second dish, Stir-fried Aori Squid with Shiso, had a perfect saltiness that whetted my appetite.The third dish, Chinese Salad with Isaki and Mirugai, featured crispy rice on top as a highlight.The fourth dish was the classic Honey Char Siu with Blue Cheese and Fried Chicken Wings with Bird's Nest.It was consistently delicious.The fifth dish was the usual Shark Fin Soup, which was recently served with a Paitan broth.I added black vinegar midway for a flavor change.The seventh dish was Spicy Sweetfish and Clam Mala Soup.The spiciness comes on gradually.It was spicy but flavorful and delicious.The eighth dish was Fried Rice with Firefly Squid and Pickled Young Ginger.The firefly squid was sliced and mixed with its rich innards and rice.The pickled young ginger added a refreshing touch.The ninth dish was the Dry Dan Dan Noodles, which I indulged in despite being full.It was more substantial than I expected, leaving me even more stuffed.The tenth dish was dessert: Coconut Pudding with Passion Fruit Sauce.Topped with pecans, it seems they will start selling it soon.This is a unique Chinese cuisine that can only be enjoyed at Nishibuchi.I’m looking forward to my next visit! Less