Shunka Nakamura
2-11-7 Higashinihombashi, Chuo-ku, Tokyo, Japan
¥¥¥ ・ Chinese
MICHELIN Guide's Point Of View
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.
Facilities & Services
- Air conditioning
- Counter dining
Credit cards accepted
