Chugokusai Naramachi Kuko

Kazuyuki Miyamoto abides by the concept of a balanced diet leading to a healthy body, a fundamental of Chinese food culture. He has experience with Cantonese and Sichuan cuisine and also studied yakuzen with his wife, who is in charge of service. He selects quality Nara ingredients and grows Chinese and traditional Japanese vegetables himself. Various fermented seasonings and spices are used, including greens stir-fried with fermented tofu and mapo tofu made with native soybeans.

A merchant house filled with music

A historic Nara townhouse, with Jingdezhen porcelain on the table and guqin music in the room.

Farm-to-table Chinese cooking in Nara

Prix-fixe meals revolve around Nara and Chinese vegetables grown in the restaurant’s own garden.

Green Star streak

The restaurant lists Michelin Green Stars for 2022, 2023, 2024 and 2025.

Signature Ingredients

• Nara and Chinese vegetables from the restaurant’s garden: the axis of the prix-fixe meals.
• Spices, herbs and medicinal-cuisine staples: the kitchen is built around the idea of food as care.
• Dim sum wrappers made by hand: the lunch course is structured around eight pieces of dim sum.

Lunch

• Kuko Dim Sum course: ¥7,000 (tax included)
  • Course outline: starter, soup, 8 dim sum, finish, sweet
  • Service charge: +10% if no drink is ordered

Dinner

• Seasonal Kuko course: from ¥20,000 (tax included)
  • Course outline: starter, soup, dim sum, seafood, meat, vegetables, finish, sweet
  • Service charge: +10% if no drink is ordered