Enjoy yuba at Kyo-Yuba Seike Nishijin in a renovated 140 year old Kyoto townhouse
If you want to enjoy a uniquely Kyoto, elegant place where the time flows slowly, I at once recommend this place. Kyo-Yuba Seike Nishijin is a yuba (tofu skin) restaurant in Nishijin.
Seike is a restaurant chain in Kyoto with three restaurants, and one of them is here in Nishijin in a renovated townhouse built over 140 years ago. The black plaster walls, spacious garden, the spacious entrance, all this hints at a formal restaurant, but once inside, you feel a somewhat nostalgic feeling get over which helps you relax. This must be because of the beautiful hostess of the restaurant comfortably but surely serves you in an incredibly polite manner.
Seike’s yuba is made in Miyama where their main restaurant is, and where there is rich nature and clear water. In Seike’s refined yuba you can taste the soybeans’ sweetness, and in their course Yubazukushi you can taste many kinds of dishes made from yuba like yuba steak and yuba sashimi.
Having the extremely luxurious course, in a Japanese room where the time flows slowly, is a superior and special experience. How about adding a special page to your travel diary about the Kyoto specialty, a yuba full course dinner in a machiya townhouse?
/ Lunch: ￥4,100～ | Dinner: ￥5,830～
This course is a chance for you to fully enjoy Seike’s delicate but delicious yuba. The dishes are presented in a kaiseki haute cuisine style, and they use seasonal ingredients with the yuba making the dishes something you can only taste at that time.
One special point about this course is that in it there is also a “tsumami yuba” dish that can only be had here at Seike Nishijin. This type of yuba is so scarce it is extremely expensive. I hope you will enjoy the delicate taste of tsumami yuba while you fully enjoy the yuba dishes.
The yuba steak the hostess grills in front of your eyes is best eaten when it starts to brown a bit and puffs up a little. When she starts grilling the yuba steak, you can right away smell the fragrance and this will stimulate your appetite.
They have two types of tare sauces: a soy sauce based one and a sesame-miso one. I recommend having the soy sauce based sauce when you want to a mild taste, and the sesame based one when you want a stronger taste but still want to taste the yuba.
In this picture you can see Yuba Shabu, a dish not often seen even in Japan.
You get a small pot of soymilk brought to your table. When the soymilk is heated a skin is formed on top of it. This is yuba, or tofu skin. If you stir the soymilk with your spoon the yuba will stick to it, and then the recommended way of having it is to lightly dip it in ponzu vinegar. The freshly made yuba is warm, chunky, and a little bit sweet; a delicacy.
After eating yuba you put some “nigari” (magnesium sulfate) into the soymilk to make tofu. You can enjoy this dish until the final drop.
Enjoy the Japanese space at the overflowingly tasteful renovated town house built 140 years ago
The charm of Kyo-Yuba Seike Nishijin does not end at the dishes. This restaurant is in a building built 140 years ago, and the building has been named in the 24th edition of Kyoto City’s “The buildings and gardens which make Kyoto attractive.” So the historical value of the building is great.
In the tasteful building, you can still feel the remnants of the beginning of the Meiji period in Japanese history, and the house is built around two gardens, so from inside the restaurant it’s possible to see the garden through the big windows.
The experience of having delicious yuba at a historic and stylish Kyoto machiya townhouse is unforgettable. I would like you to feel the history and the atmosphere at the restaurant.