The restaurant is inspired from the Edo period and includes a traditional Japanese garden with Japanese maple trees (Momiji), a waterfall and a carp pond.[2] Tofuya Ukai occupies the premises of a 200-year-old former sake brewery transplanted from Yonezawa, Yamagata Prefecture, and still keeps the sake brewing vats.[3] Waitresses wear hakamas and guests seat on tatamis.[4] The restaurant has 55 private rooms furnished in traditional zashiki-style with tatami mats, screens and windows with translucent paper, and leg wells under the table called horigotatsu.[5]
According to architect Makoto Yamaguchi, Tofuya Ukai has Tokyo Tower as its shakkei, which means borrowed scenery or neighboring textures.[6]
Food
Dishes are served in the refined kaiseki style, full course traditional Japanese cuisine. Fresh tofu is delivered daily from its own workshop in the Okutama mountains, made from Hokkaido beans.[7] Ukai offers a variety of seasonal tasting menus, including meat-based and vegetarian courses.[5] The signature dish is warm tofu served in a dashi-seasoned soy milk.[8]
Reception
According to Condé Nast Traveler, Tofuya Ukai is: "A shrine to all things tofu, often rendered in ways you never imagined. A lunch here is delicious but lengthy—be prepared to spend at least three hours. The location—a traditional house with private tatami-floored rooms overlooking a carp pond—is as beautiful as the food".[9] According to Butterfield & Robinson's The Slow Road Luxury Travel Blog, Tofuya Ukai is among Tokyo's best restaurants.[10] The Lonely Planet guide describes Tofuya Ukai as "One of Tokyo's most gracious restaurants".[11]
This page is based on this Wikipedia article Text is available under the CC BY-SA 4.0 license; additional terms may apply. Images, videos and audio are available under their respective licenses.
