Yudofu Ryotei Yachiyo

While looking at Kawajibei’s garden, Kyoto’s Nanzenji Temple’s famous yutofu, seasonal ingredients, seasonal sense, and inherited techniques are spun together to create our proud Kyoto kaiseki cuisine, which pursues a unique taste that cannot be served at other restaurants.
Yachiyo began as a fish wholesaler who was allowed to enter and leave the Imperial Palace during the Azuchi-Momoyama period.
It is recorded in the old records that around the time of Toyotomi Hideyoshi in the 16th year of the Tensho era, when he was having a grand banquet at Juraku No. 1 in Kyoto, he received an order. Since that time, it has been loved by everyone as a restaurant with goodwill. …