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4.5
2.4k
Famous for
Assorted Small Dishes or Ritual, Japan
Kaiseki
Recommended by Lonely Planet and 28 other food critics.
"Seasonal preparations of tofu and accompanying dishes are served in the refined kaiseki (Japanese haute cuisine) style."
Lonely Planet , Largest travel guidebook publisher in the world
Snack, Japan
Aburaage
Recommended by Robbie Swinnerton and 15 other food critics.
"The squares of golden abura-age are warm and crisp, their flavour hinting lightly of the charcoal grill. These are slivers, barely even a couple of bites each, yet their simple subtlety lingers in the memory."
Robbie Swinnerton , food writer and The Japan Times restaurant columnist
Recommendations
"The squares of golden abura-age are warm and crisp, their flavour hinting lightly of the charcoal grill. These are slivers, barely even a couple of bites each, yet their simple subtlety lingers in the memory."
on Aburaage
"Seasonal tidbits, beautifully arranged to highlight the artistry of the kitchen. There was not a single note or flavor out of place."
on Kaiseki
"Seasonal preparations of tofu and accompanying dishes are served in the refined kaiseki (Japanese haute cuisine) style."
on Kaiseki
"The highlight was the most humble "Yu Dofu", which is a simple homemade tofu. It was served in a donabe. Just amazing. I want to eat this every day (or even every meal)."
on Yudofu
"The courses that follow are just as outstanding - there's luscious deep-fried and chargrilled tofu with sweet miso and egg custard."
on Aburaage
"Once we settle in on our tatami mats, a kimono-wearing waitress brings out the first course: unbelievably creamy, handmade walnut tofu. We linger over it, but the courses that follow are just as outstanding."
on Kaiseki
"It was incredible – soft yet crisp and so light, with a lovely charred aroma. A scant brushing of miso imparted a deep complex sweetness, which was balanced by the freshness of spring onion slivers."
on Aburaage
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