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旬華なか村
Chinese restaurant · Chūō ·
@michelinguide
48,380 Postcards · 8,030 Cities
Shunka Nakamura
"Relentless curiosity is the driving force of this chef. After going to Hong Kong to study Cantonese cuisine, he then worked at a kappo to learn about Japanese food. He calls the marriage of these two shunka, which roughly translates as ‘Chinese food with a seasonal sensibility’. Spring rolls of pike conger or conger eel are one example. The steamed chicken is a secret recipe passed on from his Hong Kong mentor. He presents the home-cooked flavours that Hongkongers love." - Michelin Inspector
