Hong Kong Yumcha Hoshi-Gai Kawaramachi Sanjo Branch], where you can taste authentic Hong Kong dim sum, insists on handmade, not frozen, dim sum. The chef is Mr. He Yingjing, a native of Hong Kong with over 40 years of experience as a dim sum chef in Hong Kong, Canada, and other parts of the world. On the first floor, you can watch the dim sum being prepared. Enjoy a heartwarming moment with our handmade dim sum, which is our pride and joy.

The chef's favorite menu item, a three-piece daikon cake for 690 yen, is so soft and chewy that it melts in the mouth. The dough, which contains shredded radish, dried shrimp and Hong Kong sausage, is steamed before baking.

Authentic Cantonese cuisine is served at Shihtouka, located along Shimochojamachi Street on the north side of the Kyoto Prefectural Government Office. With its calm and stylish appearance, it is a popular restaurant with a long line of customers even on weekdays during peak hours. Although it is an authentic Chinese restaurant, children's chairs and tableware are available, making it a great place to visit with children without hesitation. Lunch includes a choice of five main dishes, such as chili shrimp, sweet-and-sour pork, or fried chicken with condiment sauce, as well as dim sum and apricot bean curd for 1,600 yen. In the evening, the restaurant focuses on courses, offering four types of courses starting at 4,000 yen. Reservations are recommended as the restaurant is very popular.

Chef Profile / Owner Chef Hideo Kato. Born in Chiba Prefecture. He worked as a sous chef at the Brighton Hotel in Urayasu, and then as a chef in Kyoto. After that, he gained experience at Ichinofunairi, a creative Chinese restaurant, and became independent in 2020.

Located near Karasuma Subway Station, Zenjo Hanpochi Kyoto is marked by a stately building that was renovated from a former kimono store and residence. The name "Zenjo Hanpochi Kyoto" was derived from the similarities between the historical cityscapes of Kyoto and Beijing, and was inspired by the kitchens of Beijing, where Chinese court cooking was prevalent. The interior of the restaurant is a Kyoto-style machiya (townhouse), where you can enjoy Chinese court cuisine combined with the traditional techniques of Kyoto cuisine. The restaurant offers a wide range of dishes, from small dishes that are easy to try to menus that use premium ingredients, as well as attractive seasonal specials such as cool noodles in summer and hot pot in winter. Enjoy not only the food but also the atmosphere of the courtyard and the building. The restaurant can be used for a wide range of occasions, from family dining to business entertainment.

⚫︎ Chef's Special Menu: Shark's fin rice in earthenware pot (extra high (tail fins): 8,400 yen, high (pectoral fins): 3,500 yen, low (minced): 2,400 yen). Top (pectoral fins): 3,500 yen, Normal (minced): 2,400 yen). A special dish of hot earthenware rice topped with a thick white soy sauce-flavored bean paste.

The spanish-baroque Western-style building [Toka Naikan] stands out on the busy Shijo-Ohashi Bridge. The building was built in 1926 by the architect Vories, who left it as the only restaurant building in his lifetime. Inside the building, a manual elevator, said to be the oldest in Japan, is still in use. The cuisine is based on Shandong cuisine, which emphasizes dried ingredients, delicacies, and ingredients containing many nutrients, combined with Peking cuisine cooking methods. In summer, the restaurant also offers Kamo River Noryo-doko, a traditional Japanese flooring deck, and a rooftop beer garden overlooking the Kitayama and Higashiyama mountains of Kyoto. Enjoy traditional authentic Beijing cuisine in a retro atmosphere.

Chef Profile: Yu Shude. ［He has been working at Dong Hwa Catering for 24 years. He values the sincerity of his cooking and his guests every day, and continues to uphold the traditions of his predecessors.