Chugokusai Naramachi Kuko
Nara, Japan
⭐1 Star
The Experience
From Michelin Guide
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.
Unique Things
From Visitor Experiences
1. Farm-to-Table Concept
- The restaurant grows its own ingredients in a mountainous area close to Naramachi. 2. Unique Menu Offering
- Chugokusai Naramachi Kuko merges sustainably sourced, local Nara ingredients with Cantonese and Sichuan cuisine. 3. Sustainability Focus
- The restaurant has received a Green Star in 2024 for its commitment to sustainability and environmental protection.
Ingredient Stars
From Visitor Experiences
["枸杞","yamato yasai","大和伝統野菜"]
Menu & Pricing
Current Offerings & Prices
Chugokusai Naramachi Kuko Menu
Tasting Menu
- 8 Courses: ¥20,000 (approximately $180 USD)
A La Carte
- Blue Lobster: ¥10,000 (approximately $90 USD)
Sushi and Sashimi
- Omakase (chef's selection): ¥5,000 - ¥10,000 (approximately $45 - $90 USD)
Japanese Cuisine
- Grilled Wagyu Beef: ¥8,000 (approximately $70 USD)
Chinese Cuisine
- Kung Pao Chicken: ¥4,000 (approximately $35 USD)
Desserts
- Mochi Ice Cream: ¥1,500 (approximately $13 USD)