Ninshurou

The story

Ninshurou: Refined Chinese Cooking in Kyoto

The chef and the philosophy

Ninshurou serves refined Chinese cooking in Kyoto, guided by Chef Makoto Ueoka since autumn 2019. He built the kitchen around a classical verse praising the quiet satisfaction of simple meals. That poem taught him to respect the natural depth of every ingredient rather than masking it with heavy seasoning. His disciplined approach recently earned a Gault&Millau score of fifteen and a half for 2026.

Ingredients and preparation

The menu highlights established Chinese culinary traditions that prioritize what Ueoka calls ji mi. Dishes rely on careful temperature management and light sauces so original flavors stay distinct. Roasted poultry arrives with crisp skin while vegetable plates remain bright and unadorned. Editorial features in SAVVY and Leaf have documented how the kitchen balances regional methods with local seasonal availability.

Traditional tea service

Guests select beverages from a cellar of specialty teas prepared with meticulous care. Staff brew iron goddess oolong and osmanthus blends using traditional steps that release clean aroma without lingering bitterness. Jasmine pearl spheres undergo repeated scenting cycles to achieve a delicate sweetness. Spring harvested long jing offers a toasted earthiness that pairs well with richer courses.

Rice wine and spirits

Aged Shaoxing wines matured for ten, twenty, and thirty years provide layered complexity that complements both braises and appetizers. Ninshurou also crafts a house highball using decade aged rice wine, wolfberry, dried plum, and ginger before topping it with sparkling water. French champagnes and crisp rieslings complement the broader Chinese dining experience for guests who prefer familiar profiles.