Bence and Judit took us to Yagenbori, a traditional Japanese restaurant that specializes in high class Kyoto cuisine. The pickles come from Kyoto and the rice is just perfect, and we had the perfect dish for winter: yudofu, fresh tofu simmered in a light kombu broth. The tofu is then dipped in another broth, this is usually made with fish flakes, but for vegetarians just ask for some soy sauce and then use some of the stock from the simmering tofu to thin it down.
|The restaurant entrance|
|Kyoto pickles and yudofu|
Photos by Alessandra Zecchini ©