01 / ABOUT THE PLACE
About this place
Few ingredients surprise quite like yuba, the delicate soy milk skin whose depth unfolds through varied preparations. Just west of Horikawa-Oike and within an easy walk of Nijo Castle, Seike Nijojo crafts multi-course meals that draw out the rich, rounded savor of soybeans through diverse culinary techniques.
The journey often begins the moment a small basket arrives bearing kumiage ichiban yuba—the warm, velvety first sheets skimmed straight from soy milk. Exceptionally creamy and deeply rich, it lets the unadorned, gentle sweetness of the soybean slowly envelop the palate. Following this, nama yuba sashimi highlights delicate, tender textures; a touch of wasabi soy sauce or pungent Japanese mustard brings out clear, distinct nuances across each cut.
Dispelling any notion that yuba is strictly austere, the yuba toban-yaki is prepared right before you on a ceramic hot plate. Slowly sizzled in butter alongside seasonal vegetables, the tofu skin turns fragrant and lightly golden, balancing rich aromatics with natural sweetness to leave a satisfying impression. Depending on the chosen course, guests can also opt for a preparation featuring seasonal vegetables paired with tender duck breast.
As the meal winds down, comforting grains take center stage: choices include yuba ankake gohan—steamed rice blanketed in a dashi-rich, thickened sauce—or a nourishing soy milk rice porridge (ozosui), paired with savory-sweet simmered take-yuba tsukudani. A smooth soy milk pudding concludes the feast, carrying the wholesome essence of the soybean right through to the final bite.
The dining room is an intimate space centered on counter seating, where patrons can quietly savor each course while watching the dishes take shape just across the counter. Because seating is limited, reserving in advance for either lunch or dinner is strongly advised.
