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Visited

Tofuya Enjyu

Name: Tofuya Enjyu
Address: 3-45-7 Minami-Otsuka, Toshima-ku, Tokyo, Toshima-ku, Tokyo, JP
Telephone: +81343614662
Price range: JPY 7,000
Rating: 3.04

とうふ家ゑん重

3.04

（2 reviews）

JPY 7,000

Tofu / Yuba

Toshima-ku, Tokyo, Japan

0

October 4 to 31, 2026

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：Real-time reservation

：Request

：No available seats

：Closed

Latest Information

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 7,000

Hours

Address

Nearby stations

0.19km from Ootsuka station0.22km from Ootsukaekimae station0.35km from Mukouhara station

Facilities

No parking

Payment methods

Credit cards accepted and QR code payment available

A Japanese feast featuring specialty tofu

Tofu House Enju is a Japanese-style restaurant where you can fully appreciate the charm of tofu. From meticulously crafted soy milk dishes to deep-fried taro with flavorful dashi, and refreshing strawberry soy milk vinegar dishes, a variety of dishes can be enjoyed. In particular, the soft and smooth scooped tofu and the fluffy, silky yuba are exceptional tofu dishes.

Ratings

3.04（2 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Reviews

yuuka

@yuuka-318313

Japan

Nov 25, 2025

3.9

It is within walking distance from Otsuka Station, making it conveniently accessible. You can enjoy various dishes made with tofu and soy milk, each in small portions. The soft and creamy tofu has a smooth texture, and the sweetness of the soybeans gently spreads. The fried taro with soy milk broth is so delicious that you'll want to scoop it up with a spoon. The vinegared dish made with strawberries, soy milk, and white vinegar has a gentle flavor reminiscent of yogurt, leaving a refreshing aftertaste. The carefully prepared simmered dishes and the melting dengaku eggplant are also impressive, and I was satisfied until the very end.

ayako

@ayako-470340

Japan

Oct 25, 2025

3.8

Dishes featuring tofu and soy milk as the main ingredients are all meticulously prepared, creating excitement from start to finish. The scooped tofu is cool and soft, and it feels like it melts in your mouth. The gently melting yuba and the tofu-filled shumai are light, with a gradual spread of umami. The simmered dishes maintain their beautiful shape without falling apart, and the broth is elegantly infused, showcasing excellent skill. The soy milk hot pot made with washi paper is creamy, allowing for a smooth finish with the soba noodles. A dish combining strawberries with soy milk and a hint of acidity was refreshing and perfectly complementary.

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