Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
The Tabelog Award 2025 Gold winner
Selected for Tabelog Chinese WEST "Tabelog 100" 2024
- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Makoto Ueoka - Utilizing Insights Gained in Hong Kong and Guangzhou
Food
The title can be translated as: "The Delight of Unrestrained Luxury and the Art of Precise and Delicate Finishing."
Space
"Live Atmosphere of a Store Quietly Standing in a Peaceful Residential Area"
Review
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Restaurant information
Details
| Restaurant name |
Ninshu Rou
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Gold winner
The Tabelog Award 2025 Gold winner
The Tabelog Award 2024 Gold winner
The Tabelog Award 2024 Gold winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2022 Silver winner
Selected for Tabelog Chinese WEST "Tabelog 100" 2024
Selected for Tabelog Chinese WEST "Tabelog 100" 2024
Selected for Tabelog Chinese WEST "Tabelog 100" 2023
Selected for Tabelog Chinese WEST "Tabelog 100" 2023
Selected for Tabelog Chinese WEST "Tabelog 100" 2021
Selected for Tabelog Chinese WEST "Tabelog 100" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2025年Gold受賞店
The Tabelog Award 2025 Gold 受賞店
2024年Gold受賞店
The Tabelog Award 2024 Gold 受賞店
2023年Silver受賞店
The Tabelog Award 2023 Silver 受賞店
2022年Silver受賞店
The Tabelog Award 2022 Silver 受賞店
百名店 選出歴
中国料理 百名店 2024 選出店
食べログ 中国料理 WEST 百名店 2024 選出店
中国料理 百名店 2023 選出店
食べログ 中国料理 WEST 百名店 2023 選出店
中国料理 百名店 2021 選出店
食べログ 中国料理 WEST 百名店 2021 選出店 |
| Categories | Chinese |
| Phone number (for reservation and inquiry) |
075-366-8843 |
| Reservation availability |
Reservation only
For reservation methods, please visit our official website. |
| Address |
京都府京都市北区紫竹北栗栖町2-12 |
| Transportation |
City bus: Route 46, 1 minute walk from Omiya Kotsu Koenmae Station. 1,548 meters from Kitaoji. |
| Business hours |
|
| Average price |
JPY 30,000 - JPY 39,999 |
| Average price（Based on reviews） |
JPY 40,000 - JPY 49,999JPY 40,000 - JPY 49,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
We do not charge any service fees or cover charges. Original text サービス料・チャージ料は頂いておりません。 This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
8 seats （ 8 seats at the counter） |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Unavailable |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable We apologize for the inconvenience, but please use the parking lot near "Omiya Traffic Park." |
| Space/facilities |
Stylish space, Relaxing space, Counter seating, Power outlets available, Free Wi-Fi available |
Menu
| Drink |
Shochu (Japanese spirits), Wine |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Hideout, A house restaurant |
| Family friendly |
Children welcome
We kindly ask that children visiting our restaurant be at least 10 years old and accompanied by a guardian, and that they order the same course meal as the guardian. |
| Dress code |
We recommend smart casual attire. |
| Website |
https://www.ninshurou.jp/ |
| The opening day |
2019.11.4 |
| Remarks |
The phone number listed is for our customers' "Reservation Only Dial." We kindly ask that business calls and sales inquiries refrain from contacting this number. |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
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Categories
Rankings in nearby areas
閉じる
ChefMakoto Ueoka - Utilizing Insights Gained in Hong Kong and Guangzhou
Born in Kyoto in 1983. In addition to training at establishments such as "Exiv Arima Rikyuu," "Hotel Nikko Osaka," and "Kyoto Hotel Okura," he also worked at a Cantonese restaurant in Hong Kong. He frequently traveled to various places in Guangdong Province, including Guangzhou, to absorb local cuisine. In 2019, he opened "Ninshurou." His culinary philosophy is that "the first priority is to enhance the precision and completeness of traditional dishes, rather than deconstructing and reconstructing them." The large stock of giant shark fins and red bird's nests stored in the restaurant is described as "a world of hobby that transcends the realm of business."
Food The title can be translated as: "The Delight of Unrestrained Luxury and the Art of Precise and Delicate Finishing."
Not only the luxury of the cuisine but also its delicate and profound finishing touches are the reasons for the restaurant's reputation. Prioritizing the clarity of the ingredients, the use of oil and seasonings is kept to a minimum. The seemingly simple dish "Steamed Soup with Jidori Chicken and Chinese Ginseng" brings out the pure and clear flavors of the ingredients by using carefully selected ultra-soft spring water. Enjoying it alongside the owner’s carefully selected Shaoxing wine, aged 20 to 30 years, elevates the bliss even further.
Space"Live Atmosphere of a Store Quietly Standing in a Peaceful Residential Area"
In a place where the hustle and bustle of the busy shopping district does not reach, a single-family home in the residential area of Shichiku, Kita Ward has been renovated to allow guests to enjoy their meals in a relaxed atmosphere. In addition to a counter with a rich, heavy texture that overlooks a vibrant garden, the spatial design has been largely supervised by the owner himself. From the counter seats, guests can closely observe the heat from the massive roasting oven, commonly referred to as the "rocket," as well as the steam continuously rising from the large steamer, igniting the passion and excitement of gourmands.
Indulge in a comparison of two types of abalone and enjoy a whole roasted pig. Experience the exquisite and unparalleled precision of Cantonese cuisine.
Introducing the signature dish "Abalone in Duality," featuring steamed abalone and dried abalone that has been soaked for a week, served with a stunning yin-yang patterned sauce. In autumn, enjoy the ...luxurious shark fin stew topped with plenty of Shanghai crab. You can also witness a whole roasted pig right in front of the counter. This Cantonese restaurant has quickly become a hot topic among food enthusiasts since its opening in autumn 2019, thanks to its bold impact and exquisite, precise dishes. Reservations are accepted on the 1st of every odd month, and seats fill up immediately as soon as they open, with popularity continuing to rise daily.