Revisit to Saikoshinkan, a well-renowned Cantonese restaurant in Yokohama, Japan’s Chinatown. Very upscale restaurant with great service and amazing dumplings. The skins were typically very thin with excellent texture and flavor. If there was MsG in the food it was subtle and not really detectable. I especially liked their spin on the thousand year egg -very creamy and no hint of the ammonia flavor I often expect. The Jellyfish was wider and crunchier and quite good. Wonton soup was one of the best I ever had. The broth was delicate but had an intensity from the fish used to make it. Xiao long bao was perfect- the dumpling wrap, the broth, the filling - very squirty but did not disintegrate if you looked at it funny. A couple of unusual dumplings and rice dishes. All in all - comparable in quality to the highest end places in Vancouver , arguably better than LA w a few exceptions. The standout for me was the shrimp wonton soup . Just can’t get it made that well in LA. #Kuishinbo #thefoodietraveler