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The only letdown of the excellent Shorai kaiseki here was the dessert -- slightly icy and powdery tofu ice cream that lacked much in the way of flavour.
Taste: 3/5
I think this is one of the best agedashi tofu's I've had. Slightly gooey skin soaked in tsuyu sauce gives way to a creamy interior that's velvety smooth on the tongue.
Taste: 5/5
Japanese cuisine doesn't get more refined than Kyo-ryori(Kyoto cuisine). Our third course of delicate dashi came with a wedge of tender bamboo shoot and kamaboko(Japanese fishcake). The special touch was a print of the restaurant owner's personal artwork that was presented alongside the dish. The lavender hues of the painting tied in with the purple fishcake nicely. We got to take home the print as well!.
Taste: 4/5
Burrata-like in its consistency, the tofu was slightly firm, creamy and tasted like no tofu I've ever eaten.
Taste: 4/5
Meaning "hot water tofu". A silken, custardy block of the freshest handmade tofu simply cooked in hot water seasoned with a piece of kombu, is the epitome of quality and craftsmanship, forcing you to contemplate and fully concentrate on its natural flavour. An almost zen-like dining experience at this acclaimed tofu restaurant in Arashiyama.
Taste: 4/5
Kyoto's tofu is widely regarded as the best in Japan, and this restaurant - considered the best in its field - specializes in just that. Each dish of our 8 course kaiseki was mostly some variation on their choice ingredient, simple in appearance yet a joy to eat and the epitome of dedicated artisanal craftsmanship. Soft, smooth, silken and brimming with natural flavour, everything was housemade and of the highest quality. Of particular note was the yuba - think a savoury mille-feuille made from layers and layers of satin soft beancurd skins, with an almost creamy mouth feel, submerged in light soya sauce and topped with a dab of wasabi.
Taste: 4/5
