[Check Point]
■A talented chef who also served as Yusaku Maezawa's exclusive space travel chef.
■Course duration: 2 hours 45 minutes
Within a year of opening, Chugoku Naguu has become a restaurant that can't be booked and continues to make rapid progress among Kyoto Chinese restaurants.
The store is located near the Ritz-Carlton, a 15-minute taxi ride from Kyoto Station and a 5-minute walk from Kyoto Shiyakusho Station.
The exterior looks like a Kyomachiya with stylish mud walls, a brown door, and a lighted entrance.
The interior is a wonderful space with a brown counter and a feel of a Kyoto townhouse, and there are 6 platinum seats.
At the age of 21, Chef Kaname Miyatani trained at Kintai River Hotel in Guangzhou, China, and obtained a nationally certified chef qualification issued by the Chinese government, which is rare for a Japanese person.
Having previously been selected as the exclusive chef for Yusaku Maezawa's space travel team, he opened the restaurant at its current location in September 2022.
Even in Kyoto, where there are many famous Chinese restaurants, the restaurant's ability to enjoy food in a comfortable space with courteous customer service and friendliness has made it difficult to make reservations.
Every dish is carefully crafted to bring out the flavor of the ingredients, and no matter what you eat, it's absolutely delicious. Personally, there were a lot of dishes that really stuck with me.
This time, we have a luxurious course where you can enjoy Peking duck and Shanghai crab.
The menu we received is as follows.
■Assorted appetizers
・Date steamed chicken, homemade thick vermicelli
The steamed chicken is soft and goes perfectly with the drooling chicken sauce.
・Swan pie dim sum
The idea of beautiful swan dim sum is amazing. A well-calculated combination of the crunchy texture of the potato puff pastry, the richness of the blue cheese, and the sweetness of the apple.
・Omi beef shin with herbs, special grade jellyfish, and pickled tomatoes
The umami that comes out when you bite into the shin, and the texture of the special quality jellyfish, is the best.
■ Steamed shrimp dumplings and Shanghai crab xiao long bao
The crispy texture of the shrimp is accented with yellow crab.
Xiaolongbao is a wonderfully rich and rich soup. The correct answer for xiaolongbao may be Shanghai crab.
■Shanghai crab stuffed in shell, black vinegar jelly
The beautifully cooked meat and roe give you a seasonal flavor. The black vinegar jelly also has a suppressed acidity and an irresistible taste.
■Shanghai crab marinated in Shaoxing wine for 15 years
The dipping sauce is marinated in 15 years of Shaoxing wine, so the flavor is deeply absorbed, without any unpleasant odor or alcoholic taste. Irresistibly delicious.
■Peking duck
Brush the duck repeatedly with oil until the skin is crispy. Only the skin side is cut neatly and thinly, so you can enjoy not only the crispness but also the juiciness. The richness of the miso and the texture of the vegetables are both delicious.
■ Stir-fried lobster and date chicken wings with chili pepper
The addictive chicken marinated in fermented shrimp miso has a great aroma. A shrimp festival with shrimp-flavored chicken and lobster.
■ Stewed tail fin of blue shark
The super thick collagen soup is so thick that it sticks to your mouth. High-quality caudal fin with a firm feel of fibers.
It's irresistible to add freshly cooked dragon's eyes in the middle of the soup and enjoy it with the soup.
■Soy sauce ramen
The soup, made with Kinka ham and dried scallops, was elegant and flavorful, and I drank it down in an instant.
■Wagyu beef mapo tofu
Mapo tofu has the wonderful flavor and richness of hand-cut Japanese beef. The spiciness is just right and the taste is irresistible.
■Mango pudding
The pudding has a fruity taste and tastes like you're eating a mango.
■Egg tart
The piping hot and fluffy egg tart has a gentle and delicate taste without being too sweet.
Omakase course
■Assorted appetizers
・Date steamed chicken, homemade thick vermicelli
・Swan pie dim sum
・Omi beef shin with herbs, special grade jellyfish, and pickled tomatoes
■ Steamed shrimp dumplings and Shanghai crab xiao long bao
■Stuffed female shell, black vinegar jelly
■Shanghai crab marinated in Shaoxing wine for 15 years
■Peking duck
■ Stir-fried lobster and date chicken wings with chili pepper
■ Stewed tail fin of blue shark
■Soy sauce ramen
■Wagyu beef mapo tofu
■Mango pudding
■Egg tart
■Osmanthus blend Chinese tea
◆I would appreciate it if you could save it as a reference◆
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