Overview

Ratings and Reviews

Menu

About

Visited

Sugai

Name: Sugai
Telephone: +81757812419
Price range: JPY 4,500
Rating: 3.05

すがい

3.05

（1 reviews）

JPY 4,500

Tofu / Yuba

Kyoto-shi Sakyo-ku, Kyoto, Japan

0

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 4,500

Hours

Sunday

10:00~12:00

Accepts reservations

Monday

10:00~12:00

Accepts reservations

Tuesday

10:00~12:00

Accepts reservations

Wednesday

Closed

Thursday

Closed

Friday

10:00~12:00

Accepts reservations

Saturday

10:00~12:00

Accepts reservations

Public holiday

10:00~12:00

Accepts reservations

Address

Nearby stations

1.14km from Mototanaka station1.18km from Kitayama station1.20km from Matsugasaki station

Seating Options

Table

August 2 to 29, 2026

S	M	T	W	T	F	S
2	3	4	5	6	7	8
9	10	11	12	13	14	15
16	17	18	19	20	21	22
23	24	25	26	27	28	29

：Real-time reservation

：Request

：No available seats

：Closed

Exquisite yudofu and warm hospitality at a long-established tofu shop

Sugai is a renowned hidden gem in Kyoto, famous for its handmade tofu, warmly welcoming visitors. Using carefully selected soybeans from Toyama and Shiga Prefectures, the tofu is made with well water, enhancing the freshness of the ingredients. The yudofu, especially, offers a rich flavor that spreads throughout your mouth when enjoyed with ponzu, providing a truly relaxing taste experience. This is a recommended spot for those who want to enjoy the deliciousness of tofu along with heartfelt hospitality in a quiet salon.

Ratings

3.05（1 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Reviews

Ayumi

@ayumi-933421

Japan

Jul 24, 2025

4.1

When I went up to the cozy second-floor salon, I was relieved to be welcomed with warm smiles. The first dishes that came out, soy milk, and kuzutofu, along with white sesame salad, had flavors that highlighted the ingredients themselves, which was surprising. The crispy fried thick tofu and hyryoto paired well with the simmered vegetables, and their savory aroma whetted my appetite. The main dishes, yudofu and yuba shabu, had a gentle spread of Rishiri dashi, and when combined with grated daikon and condiments, they were delicious enough to eat endlessly. The final bowl with yuba had a deep aroma, and I couldn't help but drink it all. The dessert made of tofu set with agar had a smooth texture, showcasing a new charm of tofu.

1