Elaborate tofu cuisine with an elegant Japanese garden
Okutan is located in the grounds of Nanzen-ji Temple, 3 minute-walk from San- mon (Main Gate). It’s the oldest boiled tofu restaurant in Japan. Their secret recipe of the dipping sauce has been passed by generations and generations.
The traditional-style building is designated to enclose a Japanese sophisticated garden. Seasonal natural beauty can be enjoyed while eating. Since it’s nearby tourist spots, it would be crowded during the season of autumn leaves.
The menu, “Yudofu Hitotori (Boiled Tofu Set),” is only served. It includes boiled tofu, sesame tofu, grated yam soup, tofu skewers, deep-fried vegetables, rice and Japanese pickles.
The smooth texture of the house-made boiled tofu is incredible. The secret- recipe sauce makes the tofu appetizing and Japanese pepper adds extra pungent taste.
Goma-tofu (sesame tofu)
Okutan’s goma-tofu is made from sesame which is grinned adequately so that the tofu is full of the flavor of sesame. The broth from bonito flakes is over it, which makes goma-tofu go along with wasabi.
Tororo (grated yam soup)
It can be enjoyed by eating itself, but its flavor is strengthened on cooked rice. The deliciously oozing texture of tororo (grated yam) is unique to Japanese cuisine.
Kinome-dengaku (tofu skewers)
Being baked with kinome-miso (mixed with grated young leaves of Japanese pepper), more fragrant flavor of tofu is emphasized. The miso brings out a rich yet mild taste and it’s quite an experience to eat tofu with skewers.