Chugokusai Naramachi Kuko
Nara, Japan
1 StarGreen 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.
From Visitor Experiences
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.
From Visitor Experiences
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.
From Visitor Reviews
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