Pontocho Suishin

Some diners who came for yuba and tofu have praised the smooth texture of the tofu in the soy-milk hotpot, as well as the soy milk itself. The menu also includes Kyoto-style tofu simmered in soy milk, freshly scooped yuba topped with sea urchin, and Kyoto nama-fu and yuba sashimi, offering a choice of tofu, yuba or nama-fu. Obanzai, Kyoto-style home cooking, is available individually or in assortments of three or five kinds—handy whether you fancy a few small bites or a mix of flavours.

For a taste of ingredients associated with Kyoto, consider kamameshi with Kujo spring onion and duck, or Kyoto red chicken and burdock root. One diner has singled out the kamameshi as a favourite; it is a satisfying way to end a meal with rice. There are also versions with grilled cod roe and shiso, or large shiitake mushrooms and scallops, for those drawn to seafood or mushrooms.

Among the à la carte dishes, one diner particularly enjoyed the combination of beef and magnolia leaf in the Kujo spring onion and beef hōba-yaki. Groups hoping to sample a range of Kyoto cooking can opt for a course featuring seasonal obanzai and soup, seasonal fish, and vegetables from Kyoto grilled over a charcoal brazier with wagyu. Kyoto sake is also available. Sawaya Matsumoto Shuhari is described as having a gentle aroma and a balance of sweetness, acidity and umami. Whether you prefer to choose dishes one by one, from yuba and obanzai to kamameshi, or follow a course through Kyoto cuisine, there are options for either kind of meal.