Chinese Sai Naramachi Kuko (枸杞) Nara

I had visited the restaurant before its relocation, but this was my first time at the new location. It has already been nominated for the 2027 Tabelog Awards. I was overwhelmed by the refined dishes that surpassed those from before the move.Course Menu:- 5 Appetizers: Spicy Chicken, Cashew Nuts, Black Fungus, Octopus, Eggplant and Chili Stew- Nourishing Soup- Shumai, Soup Dumplings, Steamed Dumplings- Fried Dumplings, Toast- Sea Bream XO- Baozi- Mapo Tofu (additional)- Noodle Soup- Almond Tofu, Coconut DumplingsChinese cuisine at Kuko that does not use chemical seasonings. Each dish has a robust yet gentle flavor. I find myself wanting to enjoy the dim sum again. Less

Thank you very much for always visiting my reviews m(_ _)m If you think it's good, I would be very happy if you could bookmark it by clicking the 【Save this restaurant】 button m(_ _)m This year, I am actively challenging hard-to-reserve restaurants! After applying several times on Instagram, I was lucky enough to win a reservation at Chinese Sai Naramachi Kuko. Chinese Sai Naramachi Kuko is a reservation-only restaurant with a non-disclosed address, relocated just a few minutes from the old location. Before the move, it was ranked No. 1 on Tabelog in Nara Prefecture! The score has steadily increased to 4.03 at the time of my visit. Continuing to evolve with the philosophy of "food as medicine," this is a top Chinese restaurant in Japan. Currently, reservations for the following month are accepted via Instagram DM on the 1st of each month at 9 PM. You need to send your name, phone number, number of guests, desired date, and whether you want any additions (lunch only) via DM. You will receive a reply later, and your reservation will be confirmed within three days after understanding the 【Important Notes】. The day before your visit, you will receive a DM with information about the meeting time and the restaurant's location. I arrived at the restaurant just after 11 AM. Closed on Sundays, holidays, Mondays, Thursdays, and other irregular days. Business hours for lunch and dinner are noted during the Instagram reservation announcement. It's a reservation-only restaurant that starts at the same time for everyone. Ten minutes before the start time, the staff welcomed us. The restaurant has been renovated from an old house, and like the previous location, you need to take off your shoes. Entering barefoot is not allowed; wearing socks or similar is mandatory. Soft sunlight streams in, creating a beautiful atmosphere with historical furnishings in the entrance area. When the time came, we were seated at a table. The entire restaurant is non-smoking, with a total of 12 seats. The menu includes photography guidelines, allowing photos of dishes, drinks, and the interior (excluding the kitchen), but prohibits photos of printed materials like the menu and people, including customers and staff. The lunch menu consists of only the Kuko Dim Sum Course for JPY 7,000. You can only order additional Mapo Tofu and Dandan Noodles at the time of reservation. The drink menu includes beer, wine, champagne, Chinese liquor, Japanese sake, and soft drinks. I ordered a Black Label beer to start off with a refreshing cold drink. The dishes arrived one by one. Let’s eat! There is no menu provided; the staff explains each dish upon serving. ◆ Assorted Appetizers - Yamato Chicken "Yodare Chicken" - Spicy Sichuan Cashew Nuts - German Sauce Octopus from Hokkaido - Chinese-style Braised Eggplant and String Peppers - Fresh Black Fungus from Asuka Village, Nara The first dish is a selection of five appetizers. Beautifully plated, each item is delicately prepared! Each dish stands out with its unique flavor and texture. ◆ Today's Nourishing Soup (Yunnan Herbal Mix, Job's Tears, Dried Scallops, Dried Shiitake, Dried Shrimp) *All dishes are free from chemical seasonings. The second dish is the restaurant's specialty soup. This specialty features organic Chinese vegetables, Job's Tears, and dried ingredients that change daily! With various health benefits, it embodies the essence of food as medicine. ◆ Steamed Dim Sum (Yamato Pork Soup Dumplings, Sticky Rice Shumai, Shrimp Dumplings, Yamato Pork and Chive Dumplings) The third dish is steamed dim sum! Black vinegar is served on the side. The Yamato Pork Soup Dumplings are served on a spoon with black vinegar to prevent the soup from spilling. The broth is rich with the flavor of Yamato Pork, bringing a blissful smile. The texture of the skin and filling harmonizes beautifully in these steamed dim sum. ◆ Fried Dim Sum (Fried Dumplings with Sticky Rice, Hatoshi) The fourth dish is fried dim sum, served with homemade doubanjiang. Hatoshi is a Nagasaki local dish reimagined with Chinese techniques. The ultra-thin dough wraps around shrimp, creating a light texture with shrimp flavor. The fried dumplings are made with sticky rice dough filled with Yamato Pork, dried shrimp, shiitake, and bamboo shoots, then deep-fried. Both pair excellently with the homemade doubanjiang. ◆ Steamed Sea Bream from Ehime Prefecture with Homemade XO Sauce and Zucchini The fifth dish is a main course of fish and vegetables. The sea bream, rich in fat from the currents of the Seto Inland Sea, is paired with fresh summer vegetables from the garden, seasoned with homemade XO sauce, and steamed to perfection. This dish highlights the quality of the ingredients with its moist and tender texture. ◆ Yamato Chicken Char Siu Bao The sixth dish is a meat bao. Using the brand chicken from Nara, Yamato Chicken, the char siu is wrapped in homemade dough and steamed. The special sauce enhances the concentrated flavor of the char siu! The chewy dough brings a smile to your face. ◆ Cantonese Sticky Rice The seventh dish is a rice dish. This Cantonese sticky rice is wrapped in large lotus leaves and steamed with rice and ingredients. Using ancient rice from Asuka Village, black rice, red rice, salted duck egg, chicken, and shiitake, it is full of flavor! A wonderful rice dish to conclude the course before dessert. ◆ Mapo Tofu (additional) Using Asuka Village's Wang Tetsubo soybeans, tofu, Yamato Beef ground meat, and garlic leaves, this Mapo Tofu is a masterpiece! The richness and flavor of the ground meat combined with the smoothness of the tofu create a superb dish with a moderate level of spiciness. ◆ Dandan Noodles without Soup (additional) This Dandan Noodle features thin noodles topped with Yamato Beef meat sauce! Mixing it well brings out the rich homemade sesame sauce, chili oil, and nutty textures in perfect balance! While I thought I could only have the Mapo Tofu, I found myself wanting both dishes. ◆ Dessert (Homemade Almond Tofu, Coconut Dumplings) A dessert with just the right amount of sweetness, perfect for enjoying the aftertaste. I finished the meal feeling happy until the very end. As expected, this is a renowned Chinese restaurant representing Nara Prefecture. After settling the bill and expressing my gratitude, I left Chinese Sai Naramachi Kuko. Thank you for the wonderful meal! I will definitely come back! _/_/_/_/_/_/_/_/_/_/ Thank you very much for reading until the end m(_ _)m I hope this information can be of some reference for your gourmet adventures. "Fishing Katsuo and Eating Katsuo" Instagram ⇒ https://www.instagram.com/turisurukatsuo_ni_taberukatsuo/ Fishing and Eating Blog ⇒ https://釣りするカツオに食べるカツオ.net/ The blog has photos and is appropriately organized. Less

Lunch CourseYamato ChickenYama Kuri (Japanese Chestnut)Cashew NutsOctopus Tartare with Green PepperHimo (Japanese Noodle) with Mustard and EggplantNara Wood Ear MushroomsSoupYamato Pork Xiao Long BaoFennel Yamato Pork ShumaiShrimp Dumplings with ChivesChive DumplingsHam Suiko (Ham and Vegetable Rolls)Fried ToastDoubanjiang (Spicy Bean Paste)Homemade VegetablesSea Bream with Homemade XO SauceYamato Chicken Homemade BaoziAsuka Village Sticky RiceAlmond Tofu with Plum SauceCoconut DumplingsWhen it comes to additive-free Chinese cuisine, one might expect a bland taste, but the flavors here are robust and truly delicious. Less

Nestled in a quiet area about a 15-minute walk from Kintetsu Nara Station, this Chinese restaurant opened in 2021.After passing through the Higashimuki Shopping Street, Mochi-hon-dori Center Street, and Shimo-urashimon Shopping Street, I crossed Naramachi Main Street and arrived in just a few minutes. The sign is quite small, so I almost missed it.It has earned one Michelin star and a Green Star in the "Michelin Guide Nara" from 2022 to 2026, and a three-tock rating in "Go e Mi Yo" for 2025-2026.Owner-chef Mr. Miyamoto trained at renowned establishments such as "Fukurinmon" and "Old Sichuan Piao Xiang" before establishing his own restaurant in his hometown of Nara. He incorporates local food culture and the principles of medicinal cuisine into his creative Sichuan and Cantonese course meals, using plenty of organic ingredients grown in his own garden, including Yamato vegetables and Chinese vegetables. This place has become quite popular.Reservations for the next day are released at a limited time on the first of each month, but I have never managed to secure one. This time, I was fortunate to join someone who had made a reservation.I arrived around 11:15 on a Saturday. Although I was quite early for my reservation, I was shown to the waiting area. I took off my shoes and relaxed in the lovely waiting room next to the entrance.The interior, remodeled from an old house, features spacious tables set up in one room, allowing for a comfortable dining experience. Soft music from the erhu plays in the background, creating a special atmosphere that feels like a departure from everyday life, combined with the tranquility of Naramachi.On this day, I enjoyed the "Kuko Dim Sum Course."Since it was hot outside, I started with a cold Chinese tea, "Today's Cold Brew Flower Tea," made with jasmine tea using Gorogoro water from Amano River Village. Gorogoro water is one of the selected waters from the Ministry of the Environment's list of famous waters, known for its rich minerals. The tea has a soft mouthfeel with no bitterness or astringency, and the sweet, refreshing aroma of jasmine spreads pleasantly, making for a crisp cup."Kou Shui Ji" (Mouthwatering Chicken)Tender and juicy Yamato chicken with a complex and rich sauce that slowly seeps in, accompanied by fried herbs that add a spicy aroma, making this a refined dish."Cashew Nuts"A traditional Sichuan seasoning called "Guai Wei" that combines numbness, spiciness, sweetness, saltiness, sourness, freshness, and aroma. These spicy cashew nuts are coated in this flavorful seasoning and fried to a crispy texture. They are mildly spicy and slightly sweet, with a subtle stimulating flavor that makes them addictive."Octopus"This dish features firm, Hokkaido octopus, generously coated in a vibrant green sauce made with fragrant green pepper. The ocean flavor of the octopus expands with each bite, complemented by the refreshing aroma of the pepper and a tingling spiciness, leaving a light aftertaste. This appetizer is perfect for stimulating the appetite."Wood Ear Mushrooms"Fresh black wood ear mushrooms from Asuka Village, marinated in a tangy sauce. The plump texture of the fresh mushrooms absorbs the flavorful sauce, releasing umami and freshness with each bite."Eggplant"Chinese-style braised eggplant served with string peppers. The eggplant, cut to allow the black vinegar-based broth to soak in, bursts with flavor in every bite. The rich flavor of the black vinegar is balanced by a pleasant acidity, leaving a surprisingly light aftertaste. The accompanying non-spicy string peppers, a traditional vegetable from Nara, add a hint of bitterness and a fresh aroma that beautifully enhances the sweetness of the eggplant.The starters consisted of small plates that blended Sichuan spiciness and acidity with Nara ingredients, effectively conveying the restaurant's theme of "Nara x Chinese Cuisine." Each dish highlighted the natural flavors of the ingredients while being perfectly balanced with spices and acidity, captivating my heart from the very start.Today's medicinal soup features dried scallops, dried shrimp, dried shiitake mushrooms, and Job's tears, simmered to create a gentle and soothing flavor. It is free from chemical seasonings and is said to have detoxifying, antioxidant, digestive, hypertension-preventing, skin-beautifying, and osteoporosis-preventing effects, providing a comforting cup that relaxes the body from within."Xiao Long Bao" (Soup Dumplings)Breaking the thin skin releases a burst of savory broth, bringing bliss to the palate. The soup is packed with the rich flavor of Yamato pork, balanced perfectly with black vinegar and ginger, making it a delightful experience."Five-Ingredient Shumai"Shumai filled with Yamato pork, shrimp, and shiitake mushrooms, wrapped in a yellow skin. The coarsely chopped Yamato pork and the plump texture of the shrimp combine with the aroma and richness of the shiitake mushrooms. The sweet and refreshing aroma of fennel lingers pleasantly in the aftertaste."Steamed Dumplings with Shrimp and Chives"These dumplings have a translucent, plump skin that reveals the shrimp and chives inside. Biting into the freshly steamed dumpling releases the juicy texture of the shrimp and the fragrant aroma of the chives, delivering a simple yet powerful flavor. The skin is chewy without being heavy, providing a pleasant experience."Steamed Dumplings with Shrimp and Cilantro"Wrapped in a skin infused with cilantro, these dumplings are filled with a mixture centered around shrimp. The unique aroma of cilantro rises as you bite into it, blending the umami of the shrimp with the sweetness of the vegetables."Fried Dumplings with Glutinous Rice"These dumplings are made with glutinous rice and puffed up beautifully. The exterior is crispy and fragrant, while the inside is chewy, perfectly encasing the delicious filling."Hato-shi"A toast fried with shrimp paste and red corn called Yamato Rouge on top. The crispy, fragrant layer of bread contrasts with the plump shrimp paste and sweet corn, creating a delightful texture.When paired with a robust yet flavorful "Broad Bean Doubanjiang" sauce, it enhances the sweetness and aroma of the hato-shi, transforming it into a dish that pairs well with drinks!"Steamed Fresh Fish with Homemade XO Sauce"This elegant dish features steamed sea bream from Ehime Prefecture, gently coated with the rich and flavorful homemade XO sauce made from dried scallops. The accompanying homegrown zucchini and daylily buds add a gentle bitterness and textural contrast. The harmony of ocean flavors and mountain blessings is beautifully expressed, subtly reflecting the restaurant's philosophy of "food as medicine" through the use of daylily buds, which are believed to help with summer colds, urinary tract infections, mental stability, and insomnia."Baozi" (Steamed Buns)Breaking open the fluffy, steaming dough reveals a filling of sweet and savory sauce with plenty of char siu made from Yamato chicken. The light umami of the chicken combines beautifully with the sweetness of the dough, providing a surprisingly satisfying flavor."Cantonese Zongzi"Opening the lotus leaf releases a gentle aroma that fills the air. Inside, glutinous rice mixed with ancient rice from Asuka Village, black rice, and red rice is combined with salted duck egg yolk, flavorful Yamato chicken, and shiitake mushrooms from Nara. Enjoy it slowly while savoring the warm aroma."Mapo Tofu"This dish features tofu made from Asuka Village's Wang Tiepao soybeans, layered with the flavors of Yamato beef, Yamato pork, and garlic leaves. It has a moderate spiciness, with each bite revealing a depth of flavor and aroma that warms the body from within. The tofu itself is rich in flavor, beautifully merging Nara soybeans with Chinese seasonings, embodying the "Nara x Sichuan" concept, making me crave white rice."Dan Dan Noodles without Soup"This bowl is topped with coarsely ground Yamato pork, purple vine, and plenty of nuts. It has a vibrant red appearance, yet the spiciness is mild and creamy. The straight, thin noodles with lower water content pair well with the sesame sauce and meat miso, creating a layered aroma and richness with each bite. It was more filling than I expected, leaving me satisfied."Almond Tofu"Homemade almond tofu made with two types of almond kernels. The smooth texture and sweet aroma of the almond tofu are perfectly complemented by a sweet and sour sauce made from Oishi-suwari plums from Hirai Farm in Nara, resulting in a refined dish with a light aftertaste."Coconut Dumplings"These small, fluffy white dumplings are filled with a gentle sweet lotus seed paste, creating a refined and comforting finish.I enjoyed a blissful time with warm tea and sweet treats. Less

I visited for the first time for the lunch course.【What I had】· Assorted Appetizers (5 types)· Nourishing Soup· Yamato Pork Xiao Long Bao· Fennel Yamato Pork Shumai· Shrimp Dumplings· Chive Dumplings· Fried Toast· Ham Suiko· Homemade Vegetables· Ramen· Almond Jelly with Plum Sauce· Coconut DumplingsAn astonishing variety of dim sum! The flavors are gentle and comforting for the body. The hospitality was excellent, making this dim sum course a truly satisfying experience for both body and mind.It was a great meal.I hope to visit again soon! Less

Nara Chinese Sai Naramachi Kuko◇ Kuko Tea Pairing (JPY 25,000)Every June, Kuko hosts its annual Kuko Tea Pairing event, where exquisite dishes are paired with rare teas from Shinjukan.The tea is brewed to perfection, perfectly timed with each course, offering an incredible selection of top-quality teas that seem almost impossible to find.The volume of comments I could write about each tea and dish is overwhelming.Overall, it was simply amazing! ✨Phoenix Dan Cong〈Kuko Tea Pairing Spring Roll〉Loquat and Foie Gras Spring RollKuko Jujube Longan Sparkling〈Eight Flavors Cold Dishes〉- Yamato Chicken Saliva Chicken with Mountain Jelly- Rabbit Meat with Jiao Ma Sauce- Chinese-style Braised Eggplant and Manjanji Pepper- Jellyfish and Tomato in Red Vinegar- Kabokki with Grilled Chili Sauce- Spicy Cashew Nuts- Abalone with Dried Tangerine Peel- Asuka Black Fungus with Swan Ran SauceSpring Orchid Green Tea SparklingHoly Basil Black TeaRock Tea〈Soup〉Kesennuma Shark FinWinter Melon PureeYellow ChivesJinhua PorkDried ScallopsDried ShrimpMeng Ding Huang Ya〈Kuko-style Dim Sum〉- Yamato Pork Xiao Long Bao- Goldfish Shrimp Steamed Dumpling- Abalone Shumai with Yamato Pork and Porcini Mushrooms in XO SauceOriental Beauty- Saltwater Dumpling- Yamato Rouge and Shrimp Fried Spring Roll- Yamato Pork Char Siu Wrapped in PastryJasmine Tea〈Snacks〉Smoked Yamato ChickenLapsang Souchong〈Baozi〉ShrimpYunnan Hundred HerbsBlack TaroOsmanthus Black Tea〈Egg White and Jinhua Ham Fried Rice〉Sally QueenWhite TeaTai Ping Hou Kui〈Desserts〉- Taiwanese Pineapple Tart- Lotus Seed Sesame Dumpling- Lychee- Ma La Cake- Mango Pudding- Red Bean Paste PieMeng Ding Mountain Black TeaBird's Nest Single Tree Old TreeNational Color Heavenly FragrancePear Mountain High Mountain TeaAged Red Bud Tie Guan YinMa Tou Rock Cinnamon Less

◻︎ Visit Date: June 16, 2026 (Tuesday) ◻︎ Reservation Time: 11:45 ◻︎ Reservation Method: Instagram ◻︎ Reservation Difficulty: ★★★★ ◻︎ Visit Time: 11:30 ◻︎ Number of Guests: 1 ◻︎ Payment Method: Cash ◻︎ Notes: Nearest Station: Kintetsu Nara Station Address: - (Not disclosed) 【Today's Order】 • Chinese Sai Naramachi Kuko 2026 Total: JPY 25,000 ◻︎ Course Menu ~ Chinese Sai Naramachi Kuko 2026 ~ ○ "Welcome Appetizer" "Spring Pancake with Loquat and Foie Gras" ○ "Eight Flavors Cold Dishes (Appetizers)" "Nara Prefecture Yamato Chicken's Spicy Chicken" "Rabbit Meat from Akita Prefecture with Mountain Spinach" "Homemade Eggplant and Manjyu Pepper in Dashi" "Black Fungus from Asuka Village, Nara" "Kabocha with Grilled Chili" "Snails from Mie Prefecture" "Sea Jellyfish with Red Vinegar and Mini Tomatoes" "Sichuan Spicy Cashews" ○ "Soup" "Chives and Yellow Fish Fin Winter Melon Soup" ○ "Kuko-style Salty Heart" "Xiao Long Bao with Yamato Pork" "Shrimp Dumplings with Fennel" "Shumai with Yamato Pork and Abalone from Hokkaido" ○ "Small Dishes" "Fried Dumplings with Five-Flavor Rice (Ham Sui Gok)" "Yamato Rouge Spring Rolls from Nara" "Homemade Roast Pork Pie from Yamato Pork, Baked in Puff Pastry" ○ Yamato Chicken with Zucchini and Three Sauces ○ Baozi ○ Fried Rice with Jinhua Ham and Egg Whites, Dried Scallops ○ "Dessert" "Taiwanese Pineapple Tart" "Mugwort and Sesame Dumplings" "Fresh Lychee from Kochi Prefecture" "Malakau" "Mango Pudding" "Raspberry Pie with Red Bean Paste" ◻︎ Pairing Menu ~ Chinese Sai Naramachi Kuko 2026 ~ ○ Dawn ○ Auspicious Light ○ Fragrant Aroma ○ Dewy Flower ○ Rich Fragrance ○ Scented Breeze ○ Fragrant Harmony ○ Beautiful Evening ○ Moonlit Night ○ Many Fragrances ◻︎ Memorable Dishes ○ Homemade Eggplant and Manjyu Pepper in Dashi ★★★★ The homemade eggplant and Manjyu pepper are marinated in Shanxi aged vinegar, a traditional black vinegar from Shanxi Province, China. The eggplant is slit open, absorbing the black vinegar broth, creating a melt-in-your-mouth texture. The Manjyu pepper is not too spicy and pairs perfectly with the eggplant. The moderate acidity is addictive. Although I wasn't fond of eggplant, my aversion has faded after tasting the excellent dishes served at this restaurant. ○ Xiao Long Bao with Yamato Pork ★★★★ These black-colored dumplings are filled with soup and enjoyed with black vinegar and ginger. Taking a bite releases a burst of meat juices, exploding with flavor in your mouth. ○ Fried Dumplings with Five-Flavor Rice (Ham Sui Gok) ★★★★★ This was a highly anticipated dish for my visit. Ham Sui Gok refers to the classic "Five-Flavor Fried Dumpling" from Hong Kong dim sum. The crispy yet chewy texture is unforgettable, and I can't help but drool every time I think about it. The five-flavor filling is addictive, perfectly matching the glutinous rice dough, making it difficult to describe just how delicious it is. This is the number one dish I've ever had among all the dim sum I've tried. It was my favorite dish in this course. ◻︎ Other Dishes ○ Chives and Yellow Fish Fin Winter Melon Soup ★★★ This is a winter melon soup made with a base of superior broth from Jinhua ham, Yamato chicken, and Kesennuma shark fin, along with yellow chives. It's impressive that such a rich flavor was achieved without using any chemical seasonings. The refined taste seeps into the body. ○ Yamato Chicken with Zucchini and Three Sauces ★★★ The Yamato chicken is smoked with cherry blossom aroma and cooked at low temperatures to lock in the flavor. The skin is crispy, while the inside has a texture closer to that of chicken breast rather than being juicy. Personally, I found the homemade zucchini served alongside to be more memorable, as it was fresh and sweet, leaving a strong impression. The three sauces are Sichuan pepper salt, scallions and ginger, and chili jam. The Sichuan pepper salt was delicious, but I preferred the sweetness of the chili jam the most. ○ Fried Rice with Jinhua Ham and Egg Whites, Dried Scallops ★★ I thought it was slightly bland, but when combined with the saltiness of the dried scallops, it was just right. Since there were no clams, I assume the broth was made from them. Unlike regular fried rice, this dish uses only egg whites, which leaves a bit of a craving for more. Additionally, the rice from Nara Prefecture had a firm texture and was well-cooked. ◻︎ Personal Thoughts I applied to the previous location before it moved and was turned down twice, so this is my third time's the charm. "Chinese Sai Naramachi Kuko 2026" is the fourth event this year, a special lunch course (with pairing) created in collaboration between "Kuko" and "Shinjuan." The address is not disclosed and is sent via DM before the visit date after winning the reservation. Since the address is not disclosed on Tabelog, it does not appear in the search bar even if you are nearby. The exterior of the restaurant has a charming atmosphere, blending into the old town. It feels like a nostalgic traditional house that brings peace to the heart. The interior has only table seating with a total of 12 seats. Since I made a reservation for one, I was seated with others. I tried to take photos without showing other people's faces, but it was difficult to capture them beautifully. I was able to enjoy compassionate dishes that can only be tasted here. I would love to visit again if given the chance. The course lasted about 3 hours and 20 minutes. Although it was a long time, it was strange how I didn't feel tired from eating, as no seasonings were used. The dishes felt like they melted into my body. ◻︎ Recent Awards "Top 100 Chinese Restaurants WEST 2026" Less

This was my first time visiting Kuko for dinner.I came during the Kamakiri Shozu (72 Seasons) period.The welcome tea was a Yamato Tachibana Bōshū Yōjō tea.The 10 appetizers paired perfectly with the Aoi Beer from Naramachi Brewery.After enjoying a soup made with Chinese porcini mushrooms and Kesennuma shark fin, we had dim sum with black truffle and red epipure.At this point, I switched to Shaoxing wine.I ordered the Kinju (Golden Egret) on the rocks.The spring rolls with perilla leaves were delicious when paired with homemade doubanjiang.For the first seafood dish, we had scallops, shrimp, and green peas.The second glass of Shaoxing wine was served at room temperature with Shikokumon seafood.The second seafood dish featured flounder, red onions, and Yamato isun soybeans.For a palate cleanser, we enjoyed a sorbet made from peach pineapple and young fennel.The meat dish consisted of Yamato beef with kale and sansho pepper.The rice was a Chinese-style risotto made with abalone and Sally Queen rice.To finish, we had a rich noodle dish made solely from clam broth, which was incredibly tasty.I was very satisfied to enjoy various vegetables that are reportedly homegrown.I definitely want to visit again. Less

There is a Chinese restaurant in Nara that boasts overwhelming popularity: Kuko.Previously ranked No. 1 on Tabelog in Nara, it has reset its score due to relocation, but it has already surpassed a score of 4, making it only a matter of time before it regains its top position.The lunch and dinner menus are quite different.Lunch features a course centered around dim sum, while dinner generally does not include dim sum. If you want to enjoy dim sum, I recommend going for lunch.⭐️ Lunch Course: JPY 7,000▪️ 5 Assorted Appetizers▪️ Nourishing Soup▪️ Sticky Rice Shumai and Soup Dumplings▪️ Shrimp and Chive Dumplings with Fennel and Maitake Mushrooms▪️ Salt Water Pastry with Hairy Vegetable (Fatchoi)▪️ Steamed Lotus Root and Squid▪️ Yamato Pork Bao▪️ Zongzi Wrapped in Lotus Leaves▪️ Almond JellyWhen it comes to dim sum, Kuko is simply the best.The salt water pastry is particularly exceptional and I believe it's among the highest level in Japan.Although the number of seats has increased after the relocation, making a reservation is still quite challenging, but I highly recommend giving it a try. Less