湯どうふ 竹むら

Please place one in the pot for each person. Heat slowly for 3 to 4 minutes, and when the tofu starts to float a little, it is ready to eat. Add your favorite condiments such as seaweed, radish, green onion, bonito flakes, and ginger, and pour our secret dashi soy sauce on top before enjoying.

We use Hirousu from Morika. In the Kanto region, it is called Ganmodoki. The broth is made using various ingredients and is seasoned overnight. It has a refreshing flavor and is finished to be fluffy. When you break it open, steam rises, revealing many ingredients such as ginkgo and cloud ear mushrooms.

We fry Moriya's tofu in our carefully selected oil. When this tofu is fried in high-temperature oil, it becomes even softer, sweeter, and pairs perfectly with the oil, making it delicious. Please enjoy it with a rich broth that complements the fried tofu, which is different from yudofu.

The flavor of sesame is very rich and intense. The firm and exquisite texture is irresistible. This is one of our proud dishes. *Please see our special features.

We use a base of cottonseed oil and sesame oil that we are particular about. You can enjoy the texture and aroma with Himalayan rock salt. *Please see our commitment.

This is a dish that changes depending on the season. It uses seasonal vegetables and tofu, and is prepared using traditional methods. It is a dish that many customers enjoy. The yuzu pot is only served as Hassun during the harvest season of yuzu, which is from November to around February. *Please see our commitment.

We use the highest quality rice from Tanba, called 'Yume Gokochi'. The moment you eat it, you will experience a unique flavor that can only be tasted with this rice, which is fluffy. We are also very particular about the rice we serve at the end. The soup is made by simmering kombu and bonito, which are used in the yudofu (tofu hot pot) soy sauce, for a long time to extract the broth, resulting in a rich flavor that pairs well with the rice. The pickles are sourced from a very famous pickle shop in this region called 'Yamajou'. We use shiba-zuke, suguki, and sakura-zuke, which also pair wonderfully with the rice.