Kyoto's tofu is widely regarded as the best in Japan, and this restaurant - considered the best in its field - specializes in just that. Each dish of our 8 course kaiseki was mostly some variation on their choice ingredient, simple in appearance yet a joy to eat and the epitome of dedicated artisanal craftsmanship. Soft, smooth, silken and brimming with natural flavour, everything was housemade and of the highest quality. Of particular note was the yuba - think a savoury mille-feuille made from layers and layers of satin soft beancurd skins, with an almost creamy mouth feel, submerged in light soya sauce and topped with a dab of wasabi.

Taste: 4/5