Have you ever heard of the term “Kyo-Chukka”? We visited the up-and-coming, young brothers’ restaurant “Kyo Zhonghua Makisada”.

Many first-time visitors and repeat visitors to Kyoto may say that they go to Kyoto’s gourmet restaurants to taste the essence of Japanese cuisine, such as kappo-ryori, kaiseki, and obanzai dishes.

However, I believe that high-level Japanese and kaiseki cuisine can be enjoyed anywhere in Tokyo, where I live, at any time.

However, “Kyo-Chinese” exists only in Kyoto. You have to go to Kyoto to get it.

I have an image of Chinese food in general as being greasy and strong in flavor, but the higher the level of Chinese food, the less persistent it is….

It’s almost like “Japanese food” to use chicken stock with kelp and other ingredients to make a broth base…

The restaurant will celebrate its first anniversary next November, and is run by the duo of Sadataka Maki (chef), 30, and his brother Sadanao Maki (service), 26.

The restaurant’s unique specialty, “Kyo-Chonese,” is difficult to create, but it is…

Everyone loves “Itosen’s” honey-colored “sweet-and-sour pork”, “Chikka” “sweet-and-sour meatballs” like “Mitarashi-dumplings”, and “Seikyo-tei” with its super-tasty “fried rice”, but I think it is very difficult to make a difference in the most ordinary menu.

The most outstanding dish at “Maki-Tei” is,

Shark’s Fin + Shanghai Crab

The shark’s fin is cooked and served in a thick broth with Shanghai crab stewed in miso sauce on top. The shark’s fin is baked to a crispy surface and is extremely tasty!

Peking duck skin + deep-fried green onions + black figs + watercress

Peking Duck skin that has been oiled many times, crispy fried yuba leaves, green onions, and fruity figs.

The handmade “xiaolongbao” (small package) was also made right in front of me, and the way they wrapped the sweet bean paste was like that of a skilled technician.

Two refreshing brothers whom I would like to continue to support in the future!

This restaurant will soon have long lines and be difficult to make reservations.

I hope you will go there soon and taste the Kyo-Chinese “Maki-Tei” while you still can.

Thank you!

I will visit again.