Visited a popular Chinese restaurant in Kyoto for the first time. The chef used to work as the personal chef for Mr. Maesawa, and the restaurant quickly became popular, with reservations fully booked until 2024. Fortunately, I was able to make a reservation on this day and visit the restaurant. The interior has only counter seats, and the dishes are prepared right in front of you. The high-powered gas stove creates a surprising roar that you have to experience in person. The service was excellent, with ample space between seats, creating a calm space to enjoy the food. The cuisine is not specific to a particular region in China, but rather a gentle Chinese cuisine that anyone would find delicious, with no strong flavors or ingredients. The seafood and egg white stir-fry was the highlight of the day. For the finale, I chose the spicy Szechuan noodles. It is definitely for those who enjoy spicy food, with a stronger kick than Taiwanese ramen. I managed to make a reservation for a private party next time. I also ordered the limited menu Peking duck, so I am looking forward to it.

The food, the hospitality, the dishes, everything was excellent. The pairing menu was 6800 yen and included champagne, white wine, red wine, and Shaoxing wine. Starting from the delicate appetizers, the xiao long bao was amazing, and the additional Peking duck was superb. The fried ayu with sauce, stir-fried beef with sea cucumber, and the finale of dipping noodles and mapo tofu were all outstanding. The almond tofu dessert was also exceptional. Every dish was flawless.

In July, we had a difficult time booking a Chinese restaurant in Kyoto with a budget of 27,000 yen for a private party of 7 people. We had a new member join us who also loves food, and we had a fun and pleasant meal together. We ordered the 16,500 yen course with the addition of Beijing Duck, which was available only for private parties. Each person got 2 pieces of the duck. We started with the classic 3 dish plate, followed by delicious dim sum, seasonal fish dishes, and meat dishes. We also had the classic shark fin stew and for the first time, we tried dipping noodles, which we ordered extra large. I would like to try different variations next time. Thank you to Chef Miyatani for taking care of us. I hope to visit with my friends from Hinotori next year. The menu included Date Chicken, Blue Cheese Potato Pie, Ezo Abalone, a strong hot pot with 45,000 calories, scallop dim sum, xiaolongbao, Yi Fu noodles, Saga beef, Itchibo, Turumurasaki eggplant, shark fin stew, freshly cooked rice, white soup dried scallops, shark fin, and egg tart.

Thank you for viewing. I would be grateful if you could give your 'like', 'follow', and 'save the store'. I visited the popular Chinese restaurant "Chinese Cuisine Guu" which became a difficult-to-reserve restaurant shortly after its opening in September 2022. The chef here is Mr. Miyatani, who at the age of 21 went to Guangzhou, China for training at the Jin Tai He Hotel and the Intercontinental Hong Kong's "Yan Tu Xuan". He opened this restaurant last year. He is one of the few Japanese who have obtained the national certified chef qualification issued by the Chinese government. The restaurant is located a 5-minute walk from Kyoto City Hall Station and a 6-minute walk from Sanjo Station along Niijo Street next to the police box. It is less than 20 minutes by taxi from Kyoto Station. The restaurant is run by a chef who looks very reliable and a beautiful wife. They both provided very courteous service, making us feel very comfortable throughout the visit. The restaurant has only 6 counter seats and no private rooms. There is a high-powered burner in the open kitchen, which makes a roaring sound every time it is used, creating an immersive experience. The fried rice made with this burner is called "Dragon Fried Rice." The dishes are elegant and delicately crafted, all of them delicious. In a way, the character of the chef is reflected in the dishes. First, we started with a trio of appetizers. The centerpiece is a beautiful swan-shaped dish, which is a specialty. The outer layer is crispy with potato paste pastry, and the inside contains radish, apple, and blue cheese. It is a dish of exquisite beauty that is almost too beautiful to eat. We also enjoyed dim sum such as xiao long bao, steamed shrimp dumplings, and maple leaf. The Peking duck, which I have tried at various restaurants before, may be the best here. It is delicious with crispy skin and just the right amount of fat. The noodles with char siu and the fried rice with homemade XO sauce were also delicious, and I felt like I could eat them endlessly. Here are the dishes we had that day: Appetizers: Steamed chicken with ginger sauce, specialty swan-shaped dish with potato paste pastry, marinated scallops with tangerine peel, xiao long bao, steamed shrimp dumplings, maple leaf, sweet and savory simmered chicken feet, Peking duck, fried ayu fish with yifu noodles, Saga beef sirloin stir-fry with purple yam and kamonasu eggplant, braised shark fin with rice, char siu noodles, dragon fried rice with homemade XO sauce, almond tofu, freshly baked egg tart, and red tea blended with osmanthus. We had a very enjoyable time and would love to visit again. Thank you for the wonderful meal.

Fully booked until the year 2024, with reservations for 2025 currently on hold, is the popular Kyoto-style Chinese restaurant. With only 6 counter seats available, the restaurant offers exclusive private dining options featuring Beijing Duck. The courses are priced at 16,000 yen, while the Beijing Duck is 3,000 yen per person, and the Wagyu Mapo Tofu is 1,300 yen. The tableware is uniform with Royal Copenhagen, and the impressive dynamic skill of handling high-powered flames is a sight to behold.

The restaurant opened last September, and it was a place my friend was interested in because they are close with Chef Miyatani. I finally went there last month for a private party! The firepower of the dragon's fire was amazing, and the heat transferred quickly through the Chinese pot, making the dishes taste excellent! The special Peking duck for the private party was also fantastic! When I tried to make a reservation for next time, it was already booked out for over a year! I'll just have to look forward to it until then!笑

I was deeply impressed by the significant improvement since my last visit. The appetizer with swan (filled with blue cheese) was delicious as always, and the melon bread, although a combination I had never tried before, was surprisingly tasty - I wanted to eat 10 of them! The shark fin soup had no fishy smell, and I devoured it, while the shark fin rice with dragon eye was incredibly tender and delicious. It was disappointing that they didn't have egg tarts for dessert, but the new desserts were also fantastic. The wine pairing was reasonably priced and well thought out. The wife is also a beautiful lady, which is a sight for sore eyes. The restaurant is so popular that reservations are booked far in advance, but I am already looking forward to my next visit.

I'm really curious about the background of the full-fledged chef who has also served as a cook for Mr. Maesawa. The restaurant is equipped with a Chinese-specific gas stove called Dragon, which can cook for up to 100 people with its super high heat. When it starts up, it makes a sound like a plane taking off. The dishes created using this high heat are all delicious and very reasonably priced. We had two bottles of wine, some glasses of champagne, and even added fried rice, all for around 2.5. It's so cheap! It seems like it's in a different league from the high-end Chinese restaurants that cost over 2.5 just for a course meal. I'm a little curious about what would happen if they used high-end ingredients. If this place were nearby, I would definitely visit often. I also made a reservation for next year, as they mentioned that you can order Peking duck for private parties. The menu included steamed chicken, dim sum with puff pastry, char siu and mountain vegetable dumplings, sea urchin mochi rice, shrimp and glass noodle xiaolongbao, Omi beef tripe, crab wonton soup, taro sprouts, bamboo shoots, lamb specialty, stewed shark fin, spicy ramen with pork bone broth, dragon fried rice with special XO sauce, and almond tofu.

Head to Guu in Kyoto, which is said to be the most vibrant Chinese restaurant in town. You'll be warmly welcomed by the chef's inviting atmosphere upon entering. The steamed chicken appetizer is moist and delicious. The roasted pork is also tasty. The dim sum is elegant and not too heavy. On the other hand, the shark fin sauce is rich and was served with Dragon's Eye rice. For the finale, you can choose between spicy sesame noodles in a white broth or soy sauce ramen in a clear broth. Add on some fried rice for an extra treat. The fried rice, cooked with intense heat, is exquisite. Finish off with almond pudding and steamed buns. Overall, the dishes are elegant and delicate, yet with a strong presence that embodies the essence of Chinese cuisine in Kyoto. I would definitely visit again if given the chance.

I held a private party at the difficult-to-book Chinese restaurant in Kyoto in March with a budget of 20,000 yen @guu.kyoto. Many people want to go there, but it's hard to make a new reservation. The chef's specialty is dim sum, as well as a rich shark fin dish. The feature is that seasonal fish and meat dishes are served. This time, the fish dish and meat dish were bonito, tofu, butterbur sprouts, Datte chicken karaage, and shrimp with fermented miso. Finally, we were served a rabbit-shaped zodiac manju for a cute and happy ending. #guu #Chinese cuisine guu #Kyoto Chinese #Kyoto dinner #Kyoto gourmet #gourmet #want to connect with people who like delicious food #delicious food #want to connect with people who like delicious food #foodstagram #gourmetstagram #Kyoto food walk #Kyoto date #Chinese #difficult-to-book restaurant #Kyoto difficult-to-book restaurant #want to connect with people who like to eat #food walk #highly rated on Tabelog #popular restaurant in Kyoto

A new popular Chinese restaurant in Kyoto! It's located near the Ritz-Carlton in Nijo, which is a bit inconvenient. The restaurant is very stylish and the dishes are delicious and beautifully presented. The drink pairings are spot on. Reservations are already difficult to get, you have to go to get one. It's really a 5-star place, but I'll try going a few more times before deciding.

Good morning❀(*´▽︎`*)❀︎How are you feeling this morning~ It's been a while since I posted on Tabelog✿ᵕ̈*☼*―――――*☼*―――――*☼*―――――*☼■Ameba Official Top Blogger: ♡Miimi's 365 Days♡■Instagram: miimi__miimiLots of videos on stories to enjoy■Miimi's clothing online store: www.miimi-co.jp★All the clothes I wear can be purchased online and delivered in 1 day★If you found this helpful, please like it, and if you like it, please save it and follow me (❁ᴗ͈ˬᴗ͈)⁾⁾⁾*☼*―――――*☼*―――――*☼*―――――*☼*China Cuisine Guu, a Chinese restaurant that opened on September 17, 2022 in Nijo, Kyoto. It's been 5 months since the opening, and it's already fully booked until summer, which is amazing☆ The restaurant was really wonderful and I felt a sense of closeness as it opened on the same day as Miimi's☆The chef, Mr. Miyatani, has an interesting background☆■Owner Chef: Kaname MiyataniA bright and cheerful owner chef, Kaname Miyatani, trained in authentic Chinese cuisine in Guangzhou, China at the age of 21, under the guidance of Li Jianzhuo at the Jin Tai He Fan Dian. He also trained at InterContinental Hong Kong, Xin Tu Xuan, and other restaurants in Guangzhou. He obtained the rare national certified chef qualification issued by the Chinese government as a Japanese, and also obtained the national qualification of dim sum chef. After working as a dim sum chef at top Chinese restaurants in Tokyo, he became independent in 2020. He also holds a sommelier qualification and has a wide range of skills. In 2021, he accompanied Yusaku Maezawa, the founder of ZOZOTOWN and former personal chef, on space training in Russia. Quite intriguing, isn't it☆Opened on September 17, 2022 in Nijo, Kyoto, China Cuisine GuuIn addition to managing the store, he is actively involved in catering, technical guidance, recipe provision, wholesale of seasonings to restaurants, and more■Origin of the name "Guu"The name "Guu" carries various meanings such as the sound of a hungry stomach or "GOOD"■Location and ExteriorLocated in Nijo, Kyoto, at 467-2 Hinokuchi-cho, Nakagyo-ku. On this day, I took a taxi from Hankyu Kawaramachi Station and arrived in 5 minutes. The Ritz-Carlton Kyoto is also just a 1-minute walk away, making it a great location with wonderful shops lining the street. The restaurant, which was almost completely renovated from a machiya (traditional townhouse), has a modern yet warm exterior■SpaceA warm open kitchen space. The solid walnut counter has 6 seats. The Japanese-style garden adds a touch of Kyoto's traditional charm. Chinese cuisine thrives on high heat. The open kitchen, equipped with top-level kitchen equipment, is sparkling clean. The custom-made high-powered burner is as loud as a supercar and exudes power☆The beautiful blue porcelain plates hanging on the wall were a gift from Chef Tomoya Kawada of the Michelin three-star Chinese restaurant "Chazenka" to celebrate the opening■Table SettingA simple yet tasteful setting. Beautiful show plates with pomegranates painted on them. Lovely napkin rings with carvings on stone. The chopsticks are artistic pieces from Christofle on the table■FoodOne omakase course for both lunch and dinner: ¥16000 + taxI was surprised by the cost performance after knowing the price after the meal! Pairing with 3 options including tax1. Champagne + White + Red ¥33002. Champagne + 2 Whites + 2 Reds ¥58003. Champagne + 2 Whites + Red + Shaoxing wine ¥5800This time, I chose option 3 with Shaoxing wine. Chef Miyatani also has a sommelier qualification, and the pairing was great☆☆Champagne glass: Charlier & Fils Carte Noire Brut60% Pinot Meunier, 20% Pinot Noir, 20% Chardonnay●Appetizer AssortmentA stylish lidded container placed in front of you. Opening it adds to the excitement♪ As you lift the lid, the Guu theater unfolds◡̈♥︎Starting from the top left and going clockwise① Steamed Chicken: Using Datte chicken from Fukushima Prefecture. The freshly steamed Datte chicken is tender and juicy.

It's the same course for both lunch and dinner. The price starts from 22,020 yen, including a glass of champagne. The location is around the corner from the Ritz-Carlton Kyoto. It opened in September 2022. The chef is a famous culinary artist who used to work for a well-known entrepreneur. The restaurant is run by a husband and wife, and their hospitality is excellent. You can enter five minutes before your reservation. The soy sauce ramen was the best I've ever had. The appetizer jewel box is beautifully presented and delicious. You must experience the richness of the shark fin soup. It's cute and delicious, making it a hit with female customers.

I visited guu in January and once again enjoyed the wonderful guu world. This was my fourth visit and I always have a great time trying the chef's specialties, new menu items, and seasonal fish dishes. It has become quite popular and reservations are now hard to come by. The pairing menu is great with a good selection of champagne, wine, and shaoxing wine. I personally think it would be even better if there was more time to enjoy drinks during the appetizer time for those who arrive early. The addition of one seat has made a customer very happy, as they were eagerly waiting for the next special seat. The budget is around 20,000 yen. #Delicious and fun #Chinese cuisine guu #guu #guukyoto #Kyoto #Kyoto Chinese #Kyoto dinner #Kyoto lunch #Kyoto gourmet #Kyoto sightseeing #Kyoto travel #Gourmet #Want to connect with people who love gourmet food #Want to connect with people who love Kyoto #Delicious food #Want to connect with people who love delicious food #Foodstagram #Gourmetstagram #Kyoto food walk #Kyoto date #Chinese #Hard-to-reserve restaurant #Hard-to-reserve restaurant in Kyoto #Want to connect with people who love to eat #Food walk

I visited in December ✨I was thrilled by the appetizers starting with a plate of three varieties, and the alcohol went well, the potato made to look like a swan took quite a lot of effort in preparation. I will savor the various dishes packed with dedication. This time it was a seasonal Shanghai crab and coppe crab dim sum. Every time, the dim sum ingredients change, including seasonal ones. The meal progressed from kuie, lamb meat to the classic rich shark fin soup, and on this day, we drank white wine, Shaoxing wine, and enjoyed a rich and flavorful time. The finale was a refreshing ramen using dried scallop broth, and for an additional charge, we had fried rice. The almond tofu dessert and egg tart were also excellent, light and delicious enough to enjoy after a proper meal. Budget around 22,000 yen. To make a reservation, you can visit the store at the beginning of the month or send an email. #Delicious and enjoyable #Chinese cuisine guu #guu #guukyoto #Kyoto #Kyoto city #Kyoto Chinese cuisine #Kyoto dinner #Kyoto lunch #Kyoto gourmet #Kyoto sightseeing #Kyoto travel #Gourmet #Want to connect with people who love gourmet food #Want to connect with people who love Kyoto #Delicious food #Want to connect with people who love delicious food #Foodstagram #Gourmetstagram #Kyoto food tour #Kyoto date #Chinese cuisine #Difficult to reserve restaurant in Kyoto #Highly rated on Tabelog #Want to connect with people who love to eat #Food tour ===========

Mitomi Emon's gourmet website has started. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" In September 2022, an exciting Chinese restaurant was born in Nijo, Kyoto. It is located right next to The Ritz-Carlton Kyoto and the famous bar "Cave de K". A new restaurant born in an area where top-notch people gather is also expected to be top-notch. The name of the restaurant, "Chinese Cuisine Guu," is a play on words with "guu" for when you're hungry, "guu" for good, and the character "miya" from the chef's name. By the way, it is said that it was named by the chef's child, which makes it even cuter. Chef Miyatani Kaname honed his skills in China and obtained a rare qualification as a Chinese chef. He also holds the national qualification of a dim sum chef, and is known for his skillful use of these techniques in his menu. After training at top restaurants in Japan, he went independent, and for a while, he worked as a freelance chef and sold dim sum online. Mitomi Emon had the privilege of deepening his friendship during this time, and he served as the exclusive chef for Yusaku Maezawa's space trip training in Russia. Once again, congratulations on the opening! What I felt during the catering service was the chef's dedication. He never compromises on ingredients, even overseas, and if there are any negatives about the ingredients, he will work to eliminate them. His dedication to pursuing perfection in any environment is what makes his cooking so appealing. In the new restaurant, he even paid attention to the environment he created, so it is inevitable that the quality of the food will improve. Chinese cuisine requires high heat, and he has obtained a gas stove that is rarely seen in Japan. He jokingly named it "Soyuz" after the spacecraft, and it emits a thunderous sound that truly resembles a spaceship. This sound, along with the overwhelming heat, is creating new dishes. Let's introduce the lineup of dishes one by one. "Classic" A plate of three classic Chinese dishes, including mouth-watering chicken and roasted pork. However!! The elegant swan sitting in the center immediately catches your eye. The swan is beautifully represented with a radish pie for the body and a potato paste for the face. The taste is outstanding, with a strong sweetness from the radish and a hint of apple acidity as an accent. Although the swan steals the show, the mouth-watering chicken, including the sauce, is exquisite, and the crispy roasted pork is also excellent. "Seasonal" The highlight of Chinese cuisine at this time of year is, of course, the Shanghai crab. The sauce is made with a high-quality Shaoxing wine aged for 15 years, and the flavor is so rich that it's hard to tell which is the star. The Shanghai crab is not so much to be eaten as it is to be enjoyed as a medium for the sauce. It is incredibly delicious. "Two Varieties" Two different preparations of crab. One is a Shanghai crab xiaolongbao, showcasing the skills of a dim sum chef. The thin skin and rich flavor are impressive. The other is a hairy crab dish, beautifully prepared in a Chinese style. "Fermented" A dish of smoked grouper with fermented Chinese cabbage, homemade glass noodles, and spinach. The richness of the grouper and the aroma of the spinach are surprising, thanks to the incredible heat. The glass noodles seem to have been marinated, but it's actually the homemade approach that creates this unity. "Smoked" A combination of lamb chops and lamb dumplings. It may look French, but the Sichuan pepper sauce gives it a Chinese twist. The tenderness and aroma achieved through the smoking process are truly remarkable. The lamb dumplings also have a captivating texture. "Supreme" The ultimate Chinese delicacy, shark fin. Enjoy the thick soup with rice for a second delight. "Finale" First, a soy sauce ramen. The simple yet intense flavor of the dried scallop broth leaves a lasting impression. The simple fried rice is also added, striking a balance between fluffy and moist. Simple yet ===========

I visited in October 🧍♂️ This was my second visit. The first time, I went with a friend, but this time, I visited with 4 friends who I get along well with. On this day, we were surprised with the Shanghai crab marinated in Shaoxing wine, which was scheduled to be served from November! The Shanghai crab had been marinated in Shaoxing wine for 9 days. It was a close call, but they managed to pull it off. When you receive such special treatment, it makes you want to visit again with important acquaintances or friends. It's truly a wonderful restaurant. The budget is around 20,000 yen. The restaurant is fully booked for 2022. Reservations can be made up to 2 months in advance when visiting, and up to 1 month in advance via DM at the beginning of the month. Due to its popularity, it has become difficult to secure a reservation. The next visit will be for a private party at the beginning of December. I mentioned it in my social media story, and it's already fully booked. Thank you 🧍♂️ #Delicious and fun #Chinese cuisine guu #guu #Kyoto #Kyoto City #Kyoto Chinese cuisine #Kyoto dinner #Kyoto lunch #Kyoto gourmet #Kyoto sightseeing #Kyoto travel #Gourmet #Want to connect with gourmet lovers #Want to connect with Kyoto lovers #Delicious food #Want to connect with those who love delicious food #Foodstagram #Gourmetstagram #Kyoto food walk #Kyoto date #Hard-to-reserve restaurant #Chinese cuisine #Kyoto hard-to-reserve restaurant #Want to connect with food lovers #Food walk #yassan gourmet