Chinese Culinary Techniques Meet Kyoto's Four Seasons

Shunka Shujitsu

Tabiiro’s picks: signature dishes

A luxurious serving of shark fin in a rich, velvety sauce

"Whole Shark Fin (Tail Fin)" Prepared in a Clay Pot

A rich paitan broth is prepared over six to eight hours to concentrate the umami of chicken and pork, then combined with carefully rehydrated shark fin in a hongshao-style braise. Slow cooking allows the shark fin to absorb the broth's deep umami while retaining its delicate texture. Each bite offers the shark fin's characteristic silky yet springy texture, along with a deep richness. Finished in a clay pot to retain heat, the shark fin is enveloped in a generous coating of smooth, velvety sauce, keeping the dish warm until the last bite. Although rich, the sauce is balanced to let the shark fin's delicate flavor shine through. The accompanying ingredients and flavors vary with the season, bringing a different character to the dish while honoring traditional Chinese culinary techniques.

Popular pairings

Two inventive takes on Peking duck

"Two Varieties of Peking Duck"

Available as an à la carte item by reservation or as part of a course, the Peking duck is served in two contrasting styles. One original preparation places Peking duck on crisp toast with Kyoto-style white miso, caviar, and fermented butter, creating mellow sweetness and full-bodied richness. It is followed by classic Peking duck that includes not only the skin but also the flavorful meat, paired with an original blend of miso. The two preparations offer different textures and flavors. The combination of a fresh approach and traditional flavors is part of what makes "Shunka Shujitsu" distinctive.

Must-try signature dish

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  "Shunka Ichizen"

  "Shunka Shujitsu" serves a lunch set of nine small plates combining appetizers, dim sum, and other dishes. "Shunka Ichizen" offers small portions of a varied selection, including shumai, Peking duck, chive dumplings, and drunken shrimp. For the final course, a choice of mapo tofu or a shark fin dish is accompanied by either rice or noodles. Especially recommended is the shark fin prepared with a rich paitan broth, available as shredded shark fin, a whole pectoral fin, or a whole tail fin according to preference.

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  "Mapo Tofu"

  A popular lunch item, "Mapo Tofu" uses an original blend of three types of doubanjiang: standard chili bean paste, Pixian doubanjiang, and a house-made version. The blend brings out deep umami and richness without letting the heat dominate, while sansho peppercorns add a refreshing aroma. The spice level can also be adjusted to taste, making it approachable even for those who aren't fond of spicy food.

Restaurant highlights

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  A Kurama-stone washbasin reflecting ties to Kurama

  Kurama's Natural Bounty Reflected in Both Cuisine and Décor

  Kurama, Kyoto, holds special meaning for the owner. The restaurant incorporates ingredients from the area, including locally grown vegetables, seasonal yuzu, and honey produced by Japanese honeybees. Kurama stone is also used at the entrance, for the chopstick rests, and in the handwashing area. Rather than treating Kurama simply as a source of ingredients, the owner strives to create a restaurant where guests can feel a connection to the area through both the food and the setting.

Interior

A counter with a close-up view of the owner's handiwork

A private room with excellent soundproofing

The owner-designed interior incorporates personal connections throughout, including an entrance, chopstick rests, and a handwashing area made with Kurama stone. A soundproof private room allows meals to be enjoyed without concern for surrounding diners. The space suits special meals and anniversaries for couples, as well as business meetings and meals with close companions. Young children are also welcome, making the restaurant accessible to a wide range of generations seeking refined Chinese cuisine.

From the Tabiiro Editorial Team

When I visited for lunch, the first dish to catch my attention was "Shunka Ichizen," a colorful assortment arranged across nine small plates. I loved sampling the different flavors, a little at a time, and found myself reaching for the next bite, wondering what to try next. The chance to indulge a little at lunchtime is another part of the appeal. From ingredients sourced in Kurama to the use of Kurama stone, the restaurant's affection for the area is evident throughout. With its connection to Kurama reflected in both the food and the setting, it's a restaurant I'd definitely recommend visiting when you're in Kyoto.