Yuba Cuisine

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We serve food that will make you feel a sense of nostalgia using specialties of Nikko, yuba (tofu skin) cuisine and seasonal ingredients.
Please savor the various tastes of yuba, the flavors of seasonal ingredients and the delicate flavors unique to Japanese cuisine.
We use Japanese beef in our main dishes.
We switch to soy milk nabe (hot pot) and tobanyaki (ceramic plate grill) depending on the season.


We serve hearty Japanese-style breakfasts with a good nutritional balance. We use the famous yuba for both our boiled tofu and miso grill.

Local Ingredients with History

People gathered from all over Japan in both Kyoto and Nikko in the era when sangaku shinko (mountain worship) thrived.
Many monks and mountaineering ascetics came to Nikko as a place to practice Buddhism centered on Rinno-ji Temple.
At that time, yuba was favored as a healthy ingredient instead of fish and so it enjoyed popularity as shojin ryori (vegetarian cuisine of Buddhist monks). Ieyasu Tokugawa came to be enshrined in Nikko in the Edo Period (1603 to 1868) and yuba was
firmly established for use in meals given to worshippers.
Yuba then spread to the general population in the Meiji Period (1868 to 1912).
This taste that remains unchanged from the olden days has now been passed down to the current generation.