Oshokuji Tokoro Kameyama-ke

Japanese cuisine that makes the most of local ingredients can be enjoyed. The cuisine, centering on yudofu, uses seasonal ingredients according to the season and is loved by visitors for its deep flavor. The yudofu, especially in winter, is made with carefully selected silken tofu and Kyoto vegetables and served in an exquisite soup stock made from kombu (kelp) and dried bonito flakes. The menu is prepared in a way that preserves traditional Japanese cooking methods while also matching modern sensibilities.

Diners can enjoy their meals in a peaceful and tranquil atmosphere against the natural backdrop of Kyoto. The beautiful view of Arashiyama can be seen from the windows, allowing diners to experience the beauty of serenity and harmony as they take in the scenery of the four seasons. The interior of the restaurant is decorated in a traditional Japanese architectural style, creating a comfortable space with the warmth of wood.

It is a traditional Kyoto restaurant with a long history. Deeply rooted in the culture and climate of Kyoto, it is well known for its cuisine that makes the most of local ingredients. Over the years, the restaurant's cuisine and hospitality have been passed down to many visitors.