Been back in Kyoto, the first time I wanted to go for was the Yudofu, a Kyoto speciality dish that we missed to try on last trip.
Why is it special? It is a type of Kyoto tofu which was produced since the Edo Period; made only from soybeans and water. Its simplicity draws out the flavour of the ingredients and being prepared in different ways but still emphasizing on tofu flavour.
If you are a cook, you will understand that it is not an easy task to keep a flavour of main ingredient among other ingredients or how to showcase which flavour that still stands out.
Decided on Okutan at Kiyomizu-dera as easier area to find at city center. Okutan has the experience of 370 years of making yudofu; and it is still handmade as how it was from Edo period.
Be there early before the opening hour of 11 am if you don’t have prior reservation. Glad to reach there before 11 am as by 11.30 am, most of the tables were occupied.
Another reason to choose Okutan as it has garden within its vicinity and your seats are next to this garden, separated by glass windows.
Shoes need to be taken off and kept at shoes locker, before stepping into the restaurant area as its floors are Tatami style.
Lunch menu comprises of few set lunch, the most prominent was either you wish to order for Cold Yudofu or Hot Yudofu. If you come in as a pair, like us, you have a chance to taste both.
Personally, I preferred the Hot Yudofu as when eating it, you poured it dashi stock, added the negi/green onion/spring onions and poured in some soy sauce if you wish to.
It is a memorable Kyoto culinary experience to have your Yudofu meal at Okutan Kiyomizu-dera; the tatami floors, the setting, the landscape and it’s at Kiyomizu-dera and Gion area which represents how Kyoto is.
Girl In Design 