Cantonese & Sichuan dishes, dim sum, fresh homemade seasonings
Japan, 〒605-0932 Kyoto, Higashiyama Ward, Myohoin Maekawacho, 420 メゾン.ナイアーデ 1F Get directions
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"The chef is skilled in a wide range of culinary traditions, including Sichuan and Cantonese cuisine. Hong Kong grouper is an ingredient always on hand and can be prepared in a variety of ways, including steamed and fried; so, diners can enjoy a range of Chinese culinary styles. We recommend the Hong Kong-style homemade dim sum. Seasonings are homemade, making the flavours of Shibosai Sumiyoshi not merely the restaurant’s but those of the chef’s own home cooking." - Michelin Inspector
Eric G
B R
Noritaka Hara
John Shumate
Charles Chen
Megan Ann
imhometree
Sparrow Jack
