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SHUN-GYO
Chinese
A Chinese restaurant in Nara where the chef hand-makes ancient Japanese condiments, including a condensed-milk product from the Asuka period and a fermented soybean paste from the Nara period, then folds them into Beijing-rooted cooking. Peking duck uses local Gose duck, and the menu quietly absorbs truffles and foie gras without making a fuss about it. The whole project is essentially archaeology with better sauces.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we score
Nearby in the record closest first
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