A Message from the Chef

We offer two types of couses: one for our customers to casually enjoy main dishes of our famous boiled "yudofu" tofu and yuba (tofu skin); and a Kyoto kaiseki dining course that retains the kaiseki traditions, though without boxing ourselves in. We include ample amounts of local Kyoto vegetables, and include yudofu and yuba for you to savor in our steamed dishes.
We carefully prepare each of our dishes so that our guests can experience the four seasons of Kyoto through their meals with all five senses. It is our aim to fill not only the stomach, but the heart as well.
We hope you'll enjoy dining with us.

Our Commitment to Tofu

Our Commitment to Tofu
Junsei's Boiled "Yudofu" Tofu

Junsei's Boiled "Yudofu" Tofu

Tofu was originally introduced to Japan in the Nara Period (710-794) by emissaries returning from Tang China. The food was then used in the vegetarian shojin cuisine of Japan's Buddhist temples.
In the Muromachi Period (1333-1573), consumption of tofu expanded beyond the temples to become a food of the common people.
The Edo Period (1603-1868) Kyoto guidebook "Karaku Meisho Zu-e" ("Illustrations of Famous Places in the Capital") stated, "Tango-ya's boiled tofu has long been a famous dish, and travelers must be sure to enjoy it...," indicating that boiled tofu from Nanzen-ji Temple had become well-known around this time.
At Junsei, you can enjoy richly-flavored tofu made with carefully-selected Japanese soybeans, together with our special "yudofu" sauce, which brings out the tofu's full flavor: the sweetness of the tofu itself and the lingering bitterness of the soybeans. We invite you to enjoy Junsei's famous boiled tofu for yourself, with a taste that's different with every bite.

Junsei's Yuba (Tofu Skin)

"Mountain monk / What is it that you eat / Yuba tsukeyaki, joshinbo (pickles)"

This is a nursery rhyme written by Fumoto Sakamoto of Hiezan Enryaku-ji Temple. Just like tofu, yuba is made from soymilk, and is said to have been brought back from China by Saicho, a monk who founded the Tendai sect of Buddhism. When milk is heated, a thin skin will form on its surface, and when soymilk is heated, yuba is the skin that forms on its surface.
Guests can try making their own, and taste this freshly-made yuba.
We hope you'll enjoy its unique texture, and the rich soy flavor.

Our Response to Food Diversity

・We can prepare food for vegetarians, or people with allergies, etc. Please let us know if you have such dietary restrictions by the day before your visit.
・Our facilities may also be used for formal traditional events like engagement gift-giving ceremonies, or formal meetings of families of engaged couples.
(Kyoto Kaiseki Dining begins at 13,200 yen. We can prepare something to suit your budget.)

・Our facilities may be used for traditional weaning ceremonies, or following Buddhist ceremonies.
(Weaning Ceremony Meals begin at 7,700 yen, and include whole-cooked sea bream at market price, with traditional trays prepared for those who cannot attend starting at 3,300 yen)
・We can also provide cakes and flower bouquets.
(Please let us know three days in advance, as these will require outside orders.)