Many famous tofu shops in Kyoto are known for their use of the abundant water from the Kiyomizu well, with renowned inns in the city also making use of this water. Among them, Morika and Hirano are famous for their tofu-making, with a special connection to Morika tofu due to the company's recreation facility in Arashiyama, Saga. During this visit to Kyoto, the main purpose was to watch a performance at Minami-za theater, but there was also a recommendation to try Morika tofu at a restaurant in Gion called "Gion Uemori." We headed to Hanamikoji in Gion to try their lunch. Away from the hustle and bustle of the main street, this area had a peaceful atmosphere with restaurants and traditional tea houses lining the street. Upon entering the restaurant and informing them of our intentions, a young waitress led us to a table in the back tatami room facing a small garden. We started with a toast with bottled beer and were served delicate yuba (tofu skin) which exuded a Kyoto-like elegance. This was followed by a sashimi dish of yuba and tuna, with the contrast between the red tuna and almost white yuba being visually stunning. The main dish of yudofu (hot tofu) was served in a large wooden bowl, with pieces of tofu floating in a broth and a cute sake pitcher filled with ponzu sauce on the side. The tofu, cut into six pieces and topped with yuba, was a delight to the senses - hot and silky smooth, with a sweet and smooth texture that was truly remarkable. A tempura dish of a whole prawn and vegetables was served next, with the prawn's sweetness enhanced by a sprinkle of salt and the Kyoto vegetables tempura being delicious. The highlight was the hiryu-tofu, a tofu dish topped with a savory sauce and plenty of lily bulb, showcasing Morika's expertise. The dashi in the sauce complemented the hiryu-tofu perfectly. The meal ended with a dessert of yuba tofu with jelly, which balanced the warmth of the yudofu and the flavor of the broth. The lunch course of yuba and yudofu was priced at 3,500 yen, a truly charming price for such a delightful meal! After enjoying the performance at Minami-za, the day ended on a high note. The graceful movements of the dancers on stage were captivating, but it was the beautiful sound of the regional flute that caught my attention. Thanks to Morika tofu and Minami-za, it was a wonderful day.

The Yudofu Kaiseki meal for 4,400 yen includes: - Appetizer: Medium boiled Yuba and Tofu Skin Sashimi with premium tuna - Main dish: Yudofu (Tofu Hot Pot) and Fried Tofu - Tempura assortment - Simmered dish - Yuba Ankake Rice - Homemade Chirimen Sansho Rice and Red Miso Soup - Dessert: Yogurt Blancmange with Peach Sauce The Sagan Tofu "Morika" Yudofu has a delicate texture, excellent balance of flavors with homemade ponzu sauce, and a satisfying chewiness. It offers a unique dining experience at a reasonable price of 4,400 yen.

I had a kaiseki meal with yudofu and yuba. I think it is very reasonable at Gion's kaiseki restaurant. The yudofu, sashimi, and tempura were all delicious, and the service was smooth. It was fully booked when I went, so I recommend making a reservation in advance.

"I wanted to eat Morika's tofu, so I looked at Morika's website and found that they offer a meal at a restaurant called Gion Uemori. Without hesitation, I made a reservation and had the 'Yudofu and Yuba Kaiseki' for lunch. The meal included appetizers, sashimi, yudofu, fried dish, simmered dish, rice, and dessert. I also had two types of sake, including one called Kamikura. There was a good selection of Kyoto sake available. It was definitely the right decision to go there! I didn't check the details of the restaurant beforehand, so I was pleasantly surprised by the reasonable price and the variety of dishes in the kaiseki course. The appearance of Hiryu-to (a type of tofu) was impressive. It was delicious to have it with yuba sauce. I also want to try the regular kaiseki course in the future. The restaurant had a typical traditional atmosphere, and it felt welcoming even for tourists. Despite being tourists ourselves, we felt comfortable dining there, surrounded by many votive tablets on the pillars. It was a wonderful lunch experience. Thank you for the delicious meal."

Gion and Hanami-koji were bustling with people waiting for Maiko-san. We dined at Uemori, a hidden gem with a sense of luxury. The creamy and tender yudofu filled us up quickly, but we couldn't resist the chirimen-jako rice and pickles. It was delicious! We plan to make a reservation again in the spring.

I made a reservation for a kaiseki course in Kyoto for the first time and visited the restaurant. Despite the many reservations, I was lucky to get a reservation on the day and booked the 11,000 yen course. Even though I arrived a little early, they welcomed me without any unpleasantness. The lineup of dishes and alcohol was very delicious and I was very satisfied. Especially the fugu shirako, matsutake mushroom rice, and octopus vinegar miso were exquisite in terms of texture, seasoning, and quality of ingredients. They were extremely delicious, and the fugu shirako was so good that I had to ask for seconds. I also had sake, and the recommended Tamano Hikari, a Kyoto sake, was refreshing and had no roughness, making it a perfect match for the meal. The staff's response was lovely throughout, with a great sense of distance and a comfortable atmosphere. I highly recommend this restaurant and would love to visit again when I come to Kyoto.

It's been a while since I had a meal in Gion (^^) Finding a good Kyoto cuisine restaurant is quite challenging (^_^;) But this time, I hit the jackpot (^^) We were guided to a private room on the second floor, and the dishes were served at a reasonable pace! The taste was great, and the restaurant had a calming atmosphere. The prices were also reasonable for this area. We truly enjoyed our meal (^^)

We had dinner in Gion. There were 3 of us and we ordered a kaiseki meal for each person, along with an additional order of yudofu for 2 people. One person couldn't eat raw fish, so we informed them when we made the reservation and they prepared a different dish for that person. The food was delicious and the portion size was perfect. The service was also fantastic. Considering the quality of the food and service, the price was very reasonable. It was a wonderful experience.

A Kyoto cuisine restaurant on Hanamikoji Street. The specialty is a course meal starting at 13,200 yen, with the price difference being due to the origin and grade of the conger eel. Here is a summary of the dishes: - Conger eel and cucumber vinegar dish: Thick and firm conger eel with a strong plum flavor and slightly sweet vinegar, which may not suit everyone's taste. - Botan conger eel: A flavorful dish with the taste of dashi broth and a rich kombu and bonito flavor. - Mustard tofu and silk tofu cold tofu: A delicious summer limited tofu dish with a pleasing texture. - Conger eel sushi: Large conger eel with a fresh and firm texture. - Conger eel tempura: Crispy tempura with conger eel and herbs, very delicious. - Conger eel and plum soy sauce: A dish with conger eel and plum soy sauce, which may not appeal to everyone. - Conger eel shabu-shabu: A satisfying dish with plenty of conger eel and tofu. - Dessert: A selection of fruits including Shizuoka melon, peach compote, and mini watermelon, with the peach compote being particularly tasty. Overall, the restaurant offers a satisfying dining experience with excellent conger eel dishes and pleasant service. The conger eel is meaty and fresh, with skilled deboning techniques. The only downside is the mixed opinions on the taste of plum in some dishes. Additionally, this restaurant is the only place in Gion where you can enjoy Morika tofu.

Store Name: Uemori Order: Yudofu Kaiseki Review: The Yudofu Kaiseki at Uemori was a luxurious dish where you could enjoy the elegant Kyoto cuisine. I was particularly surprised by the delicious hirouzu. When I asked the chef, I found out that the hirouzu was made by Tei of Morika in Saga, Kyoto. On the Day: It was a hot day, but the interior of Uemori was pleasantly cool and comfortable. In the serene atmosphere typical of Kyoto, I was able to enjoy a luxurious time savoring delicious food. Staff: The staff at Uemori greeted me with a hospitable heart. Their detailed explanations of the dishes, timing of service, and careful tea pouring showed their thoughtful care. Their attentive service provided guests with an elegant dining experience. Location & Access: Uemori is conveniently located near Gion Shijo Station. It is a place where you can enjoy traditional flavors in an area imbued with the charm of Kyoto. Why not spend a luxurious time immersing yourself in Kyoto's scenery and culinary culture while enjoying the Yudofu Kaiseki?

After watching the Dojo Odori performance, I made a reservation here for the first time. The restaurant is located in the serene atmosphere of Gion, and the interior is truly impressive. I will be dining in a private room at a leisurely pace. We started with a toast of draft beer, followed by some sake. There are many types of sake available, especially a wide selection of Kyoto local sake. Now onto the food, we opted for the kaiseki course, which I am looking forward to. The Shiraae with shrimp and delicate flavors typical of Kyoto cuisine were delightful. The sashimi of squid, sea bream, and tuna was also excellent. Kyoto cuisine is truly delicious. The Nishikiyaki, simmered butterbur and bamboo shoots were perfect for the spring season. We were getting full, so we asked for just a little food to go with the drinks, but ended up receiving a lot - tofu skin, firefly squid, and green onion miso. My stomach was full. The meal was finished with jyako rice, which was also delicious. Now, off to explore Gion!

I wanted to try Yudofu while in Kyoto, so I researched a place that seemed to serve delicious Yudofu and ended up at this restaurant. Located on Hanamikoji Street in Gion, the restaurant has a solemn atmosphere and the prices are a bit high. I tried the Yudofu Kaiseki (¥4,000). The Yuba that came out first was surprisingly delicious. It was made with tofu from the famous Kyoto Sagano shop, Morika. The Yuba had a melt-in-your-mouth texture and a mellow flavor that spread in my mouth. The balance of high-quality ingredients and dashi broth was exquisite. I also had some sake, which complemented the deliciousness of the food. The quality of the ingredients and the richness of the dashi were outstanding. I would definitely like to visit again.

**Date/Time:** Tue, Jul 23rd, 2019 **Reservation:** Reserved in advance **Order/Price:** ¥4,000 **Recommended Dish:** Tofu and Tofu Skin Course - ¥4,000 **Raw Tofu Skin:** ★★★★★ Served with wasabi and wolf berry. It melts in your mouth with an amazing texture. **Skimmed Tofu Skin & Sashimi:** ★★★☆☆ The tofu skin is thick and rich in flavor. The tuna sashimi is average. **Tofu:** ★★★★☆ Served with ponzu and garnished with grated radish & spring onion. Tastes like soybeans and has a comforting texture. **Tempura:** ★★★★☆ Shiitake mushroom, green pepper, shrimp, pumpkin **Deep Fried Tofu with Vegetables:** ★★★☆☆ The broth is flavorful and the dish is satisfying. **Rice:** ★★★☆☆ Served with dried young sardines on top and red miso soup on the side. We also had sake: **Eikun:** ★★★★☆ Award-winning sake that is easy to drink and has a gentle flavor. **Shiragiku:** ★★★★★ My favorite! Dry but easy to drink, dangerously good. **Recommendation:** The raw tofu skin was impressive, especially for tofu lovers. **Impression:** Kyoto truly embodies authentic Japanese cuisine. From Gion to the food, it was a satisfying trip. **Recommended for:** Japanese food enthusiasts, tofu skin lovers, and foreigners who want to try something unique.

I couldn't get a reservation at Dojima-ya, so I decided to try Yudofu here because I felt like exploring Gion. It was my first time visiting, and I enjoyed the atmosphere and the unique charm of Gion while also finding this restaurant to be budget-friendly compared to others in the area. The service was polite and I was very satisfied. Thank you for the meal.

This is a restaurant located on the second street to the left after turning left on the second street down from Gion Hanamikoji Shijo. It's near Imasan and Miyoshi, in the high-end area, right? Since it's winter, I had a meal full of blowfish dishes. I was impressed by how delicious the blowfish was at this restaurant. There are counter seats and private rooms, creating a calm atmosphere. I wanted to revisit with my extended family, but unfortunately, children under elementary school age are not allowed in private rooms. Thank you for the wonderful meal.

I had the "Yudofu and Yuba Kaiseki" meal. The tofu was sourced from Morioka-san in Sagano, and it was incredibly smooth and easy to eat. The Yuba was sweet and fragrant, and the Hitoryu head with Kuzu sauce was delicious. The broth was so tasty that I couldn't help but finish it. The rice with shredded mountain pepper and red miso was also very good. Even though I thought I was full from the tofu, I couldn't resist the mountain pepper. For dessert, we had a soy milk pudding with black persimmon sauce, which even my husband, who doesn't like soy milk, wanted more of. The pickles were also meticulously prepared. Overall, the meal was delicious, and I would love to visit this restaurant again if I have the chance to go back to Kyoto.

On the last day in Kyoto, I was craving tofu and stumbled upon this restaurant near my hotel in Gion. I was also considering going to Okutan, but I chose this place because the reviews on Google were more consistent. I had already eaten a lot of obanzai at the hotel, so I decided to try the Yudofu and Yuba kaiseki here. The appetizer consisted of layers of soft Yuba with a slightly sweet broth at the bottom, topped with wasabi and wolfberries. The wasabi had a mild spiciness that complemented the sweetness of the Yuba. Even without the wasabi, the sweetness of the soybeans was delicious. The main course was served after some tuna sashimi and simmered Yuba. The tuna was decent, but the simmered Yuba was very tasty with a rich umami flavor. It was thicker than the appetizer Yuba and held a more intense flavor. It was served with soy sauce, which didn't overpower the delicate taste of the Yuba. The main dish was Yudofu, served with grated radish and green onions as condiments. The tofu was smooth and had a great texture, with a dense consistency packed with soybeans. It was tasty, but not exceptional. The seasoning slightly masked the flavor of the tofu. The tempura course included green peppers, shiitake mushrooms, shrimp, and sweet potatoes. The mushrooms and shrimp were a bit oily, which might not appeal to everyone. The anago tempura with sauce was delicious, with a flavorful broth that complemented the anago well. The meal also included rice topped with dried fish and Japanese pepper, red miso soup, and three types of pickles. The rice was shiny and delicious, and the dried fish and pepper added a delicate flavor. The pickles were also tasty, especially the kelp one. For dessert, I had a persimmon pudding, which was made with cooked persimmons and a creamy pudding base. It had a nice persimmon flavor that paired well with the creamy pudding. Overall, the meal was priced at 3500 yen, which was a great value for the quality and quantity of food. I initially wanted a light meal but ended up eating more than I expected. I would definitely visit this restaurant again when I return to Kyoto.

I heard that there is a restaurant in Gion that serves Sagano's yudofu, so I had lunch here. I ordered the mini course (4000 yen) which includes yudofu and yuba as the main dishes, along with tempura. The yuba was thick and had a good texture. The yudofu was incredibly soft, almost to the point where you need to scoop it up with a net to eat it. It was delicious! The restaurant is located a bit off the main street in Gion, making it a hidden gem and a popular spot.

We crossed the bridge over the Shirakawa River and arrived at Gion at night. Tonight, we're having dinner in Gion! After turning left onto the lively Hanamikoji street and then right, we found ourselves in a quiet, sophisticated area in the middle of Gion. We made a reservation for seats at the counter. A female chef! It seems that there are more of them in Gion these days. We chose the local sake from Kyoto, called Aozora. Kyoto's water is soft, so chilled sake is recommended as it brings out the sweetness. We started with the hot and delicious rolled kelp. It was elegant and rich in flavor, really satisfying. The crunchy and tasty teppi no nikogori was a perfect match for the sake. Look at this vibrant presentation! I forgot to take a photo when opening the incense case. Carrot castella and fried arrowhead, both new to me, were all delicious and paired well with the sake. The sashimi platter included plenty of snow crab! The tempura consisted of naba and shiroy fish. The soft bitterness of naba and the sweetness of shiroy fish were delightful. The vinegared dish featured carabinero prawn and scallop. I tried carabinero prawn for the first time, and it was so delicious! I liked it more than the scallop. Next was the chibu-ni, with a tender texture and the umami of chicken. The taro was soft and sticky. The gobo stuffed with meat was also a first for me. Then, we had sushi! The lightly seared goldeneye snapper was fantastic! For dessert, we had soy milk panna cotta, kinkan, golden kiwi, strawberry, and pear. Oh, what happiness. I'm so full now. This course in night Gion was actually ¥8,000 (excluding tax)! I think it's a great deal. If you go for the Morika's yudofu main course, it's only ¥5,000 and you'll get change back. Plus, they're open for lunch and on Sundays, so it's quite convenient. I'll definitely make a reservation here again on my next visit to Kyoto!

Everything was elegantly delicious. The atmosphere inside the restaurant was also lovely.

The atmosphere of the restaurant, the taste of the food, the prices, and the portion size were all very satisfying. The dishes had a gentle flavor and were beautifully presented, and the tofu was especially delicious. In the dimness of Gion, we had trouble finding the restaurant and had to call for directions, but the staff kindly guided us. They even saw us off until we were out of sight. I would love to visit this place every time I go to Kyoto in the future.

I went on a business trip with a client in January 2023. We made a reservation a week in advance. The course meal with tofu cost around 5,000 yen. Including drinks, it was about 7,000 yen per person. I thought it was quite reasonable. The restaurant had a clean and luxurious atmosphere. The tofu dishes were personally rare and delicious, as well as healthy. They were not very strong in flavor, but the sashimi and tempura portions were just right. I didn't get tired of the tofu dishes relative to other options. We finished with red miso soup and rice with small dried fish, which was very satisfying. I would like to go again if I have the chance.