Tofu ryori in the Nanzen-ji area

Tofu cuisine —tofu ryori— is one of the great culinary traditions of Kyoto, historically linked to the diet of Buddhist monks and the availability of excellent spring water, fundamental to making a soft, delicate tofu. The area around Nanzen-ji temple concentrates the most traditional restaurants of this speciality, where the star dish is yudofu: silken tofu gently cooked in a broth of kombu seaweed, served with condiments such as ponzu sauce, spring onion and ginger. The menus also include yuba, miso soup, seasonal vegetables and rice. The setting —Zen gardens, ponds with carp, tatami rooms— is an essential part of the experience. A full menu in restaurants such as Junsei or Okutan costs between 3.000 and 4.500 ¥. Many places open only for lunch or from midday until 17:00. It is advisable to book a table, especially in high season. The speciality is vegetarian and suitable for people who do not eat meat or fish.