Kadohama Gomato Tofu Sohonpo, Food and Beverage Department

The Kongō Kaiseki, made using selected sesame and Yoshino kudzu without any additives, is based on traditional shojin cuisine while incorporating modern arrangements. Dishes such as matcha-flavored items, sweets, and tempura are beautifully presented in vessels resembling the Kongōkai mandala, allowing enjoyment for both the eyes and the palate. Rich white sesame paste and gently flavored ganmodoki, among others, all provide a sense of satisfaction.

A spacious area unfolds, and the interior allows for a relaxed time, creating a calm atmosphere where one can truly feel the essence of 'Koyasan.' Customers can enjoy meals while feeling nature in the comfortable terrace seating, making it a perfect healing spot during a visit to Koyasan. It is so popular that there can sometimes be a wait.

Kakuhama has a 100-year tradition in the production of sesame tofu, and its traditional method is particularly noteworthy. The process involves removing the outer skin of the sesame seeds, grinding them, and then solidifying them with Yoshino kudzu, resulting in a product characterized by its visual beauty and pure white finish. The casually taken photos of sesame tofu are also a testament to its beauty. It has been cherished by many people, utilizing the essence of long-standing shojin cuisine. As it is a popular establishment, there may be waiting times, but it is well worth it.