Founded in 2002 by Shigeo Taguchi, the last apprentice of Chen Jianmin, the first master chef, who was awarded the "Contemporary Master Craftsman" and "Medal with Yellow Ribbon", since May 2021, his son, Takanori, has been preserving the taste of the master chef. Takanori trained at Kyoto Hotel Okura and EXIV Kyoto Yase Rikyu, and has supported his father since Kasho was located in Hyakumanben. His heartwarming cuisine, which reflects the chef's careful preparation, has many fans not only from the local area but also from other prefectures.

Chef's Special: Wok-fried Monkfish with Shiso Leaves (1,250 yen). Monko squid sliced into florets is lightly salted and accented with chopped shiso leaves, making a perfect match!

Wei Mei Gyoza is a five-minute walk from Karasuma Oike Station, marked by an exotic lantern. This is the former location of Chef Masami Kawakami's Italian restaurant Tanto Tanto, which was opened in 2022 by Wei Yoshiyuki, a Kyoto Chinese cuisine leader who was close friends with Mr. Kawakami, who passed away in December 2020, with the hope of taking over the restaurant as his successor. The restaurant spares no pains in cooking, such as the white soup made from chicken stock, which takes eight hours to complete. There is also a wide variety of small dishes, and you can enjoy authentic Chinese food as much as you like at reasonable prices starting at 390 yen per plate.

The chef's most popular menu item / lu-lo rice (500 yen (large portion 900 yen) is one of Taiwan's soul food. Cut pork belly is stewed with Taiwanese spices and secret sauce for three hours. Enjoy the flavor-soaked meat with hot rice.

Hosen has been serving the same taste of the famous Chinese restaurant Houmai for 42 years. The most popular menu item is "撈麺" (撈麺). The basic soup is made of chicken stock and Rishiri kelp and has a gentle taste. ［This popular restaurant is supported not only by customers who remember the old Houmai, but also by the younger generation.

The chef's favorite menu item: Yaki-sai (fried pork dumplings) for 550 yen, which is filled with kowaii (dried mullet roe). Minced pork wrapped in a thin skin is chewy and has a simple taste with little fat.

A Chinese restaurant started by the previous owner, a native of Harbin, China, whose signature dish is sui-gyoza, handmade from the skin based on a local family recipe. It all started when he served sui-gyoza as a way of communicating with his neighbors. Later, the sui-gyoza became so popular that he opened the restaurant with the desire to "spread the authentic taste of Chinese home cooking. We are proud of our sui-gyoza, which do not use garlic in the bean paste in order to bring out the flavor of the ingredients. By adding two kinds of carefully selected pork, Chinese cabbage, chives, and a special broth to the finished product, the juices of the concentrated flavor overflow the moment you bite into the dumpling.

The chef's favorite menu item: Jin Si Pai Gueu (金絲排骨), 3,960 yen. The chef's original dish of braised spare ribs surrounded by crispy fried shredded potatoes. The robust flavor goes well with beer and rice. It has also been introduced on YouTube by a celebrity as "an excellent menu item at my favorite Chinese restaurant.

Marushin Restaurant was established in 1977 near the Higashiyama Sanjo intersection. The second-generation owner, Ryushiro Maekawa, has inherited the taste and catchphrase "Marushin that never sleeps" since its establishment, and the restaurant continues to be popular and enthusiastically supported by fans from all over Japan. The restaurant has been featured in numerous media articles, and is so crowded that there is never a day when there is not a line of people waiting in line, both day and night. The restaurant is famous for its Tianjin rice and gyoza (Chinese dumplings), which are "just like a drink," but it also offers a wide variety of dishes, with a lineup of about 80 varieties. The restaurant is also adjacent to a direct-sale store selling fresh gyoza, allowing customers to enjoy the taste of gyoza at home. Gyoza can also be shipped nationwide.

Chef's Favorite Menu / Pork Tempura: 1080 yen. The pork seasoned before frying and the sweetness of the egg floating in the crispy batter are the best match. Crispy on the outside and juicy on the inside, this dish goes great with beer and rice!