Kyoto Saga/Arashiyama/Hozukyo | Japanese Cuisine Yudofu Takemura（湯どうふ 竹むら) | Seat Reservation Only

Our dashi soy sauce is made with high-quality dried bonito flakes from Makurazaki, Kagoshima, and ma konbu (kelp) from Hokkaido. The dried bonito flakes are shaved just before making the dashi and used generously, allowing you to enjoy the flavor of the dried bonito flakes as is. The konbu is carefully seasoned over time to bring out the umami of the dashi. Please try our dashi soy sauce with the tofu from Morika, one of the most famous shops in Kyoto.

The timing of eating yudofu is very important. If it is boiled for too long, the texture and flavor will be lost. At our restaurant, we ask customers to add just the amount they need to the pot just before eating, which allows customers to enjoy the creamy, soy-flavored flavor of the tofu to the fullest. Even customers who want to eat it slowly will not have their yudofu quality compromised.

Our sesame tofu is made by hand roasting white sesame seeds from scratch until the sesame aroma is fragrant. We then make the sesame into a paste just before making the sesame tofu, so you can enjoy the rich sesame flavor and aroma to your heart's content. Kneading it for a long time gives it a springy texture, and this is our pride and joy.

As our restaurant specializes in yudofu, we don't have a large selection, but we are particular about each and every one of our dishes. We serve a dish called Hassun that changes with the season. From November to February, we have a highly acclaimed dish called Yuzu Kama Tofu, which uses the best yuzu, said to be the best in Japan. Our tempura is made with high-quality cottonseed oil and sesame oil, which helps maintain its freshness. We also use Himalayan rock salt, focusing on the texture of the fried food and the flavor of the oil.