Yubanzai Koyado Nishiki

1. Drain the water <Yuba making starts from soy milk. After soaking the soybeans in water, drain the water by placing them in a sieve.> 2. Grind the beans <After grinding the soybeans, boil them, squeeze them, and separate into soy milk and okara.> 3. Filter the soy milk <Pour the finished soy milk into the yuba tank while filtering it, and warm it up.> 4. Scoop up the yuba <Gently scoop up the soft yuba and transfer it to a container, coating it with soy milk.> 5. Lift the yuba <Gently lift it with a bamboo skewer.> 6. Wrap the yuba <The finished yuba is wrapped carefully, a few sheets at a time.>

You can make yuba yourself!

Specialty! Made with fresh yuba from the famous 'Kinsho Fukaya'!

Enjoy yuba with various seasonings.

Premium yuba in the shape of "to-yu".

We cooked Kyoto Tanba Highland pork in soy milk until tender.

Enjoy a unique selection of okara.

Classic sesame tofu made with soy milk.

Our original three-color yuba

Smooth-textured tofu.

I tried rolling it with pulled yuba.

Homemade duck breast and yuba are exquisite.

Marinated in a refreshing homemade Tosazu vinegar.

A salad with plenty of various yuba topped with a shikuwasa dressing.

Very popular with women!

Fruit Sesame Dressing

The namafu is from the shop called 'Kinsho Fukaya'.

A steak made entirely of yuba

Looks like pizza, tastes like dumplings

Made with boiled okara formed into croquettes

The crispy texture of lotus root combined with the smoothness of deep-fried yuba is irresistible.

Plenty of yuba, gooey Camembert cheese.

Plenty of scooped yuba

The ankake sauce is rich in dashi flavor and warm.

Takana fried rice wrapped in yuba, please choose between with or without sauce.

It's a pudding of pudding.

Baked cheesecake with a scoop of yuba on top ♪