Tofuya Ukai is a luxury tofu restaurant in Minato, Tokyo, located near Tokyo Tower. It is part of the Ukai group chain of restaurants.
| Tofuya Ukai | |
|---|---|
.jpg) Tofuya Ukai at night in 2016. | |
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| Restaurant information | |
| Established | 2005 |
| Owner(s) | Ukai group |
| Head chef | Takeshi Kikuchi[1] |
| Food type | Japanese,tofu |
| Street address | 4-4-13 Shiba-koen, Minato-ku, Tokyo |
| City | Minato, Tokyo |
| Postal/ZIP Code | 105-0011 |
| Country | Japan |
| Coordinates | 35°39′26.74″N 139°44′43.38″E / 35.6574278°N 139.7453833°E 35.65742835048912, 139.74538535296645 |
| Reservations | Required |
| Website | www |
Building and ambience
editThe restaurant is inspired from the Edo period and includes a traditional Japanese garden with Japanese maple trees (Momiji), a waterfall and a carp pond.[2] Tofuya Ukai occupies the premises of a 200-year-old former sake brewery transplanted from Yonezawa, Yamagata Prefecture, and still keeps the sake brewing vats.[3] Waitresses wear hakamas and guests seat on tatamis.[4] The restaurant has 55 private rooms furnished in traditional zashiki-style with tatami mats, screens and windows with translucent paper, and leg wells under the table called horigotatsu.[5]
According to architect Makoto Yamaguchi, Tofuya Ukai has Tokyo Tower as its shakkei, which means borrowed scenery or neighboring textures.[6]
Food
editDishes are served in the refined kaiseki stye, full course traditional Japanese cuisine. Fresh tofu is delivered daily from its own workshop in the Okutama mountains, made from Hokkaido beans.[7] Ukai offers a variety of seasonal tasting menus, including meat-based and vegetarian courses.[5] The signature dish is warm tofu served in a dashi-seasoned soy milk.[8]
Reception
editAccording to Condé Nast Traveler, Tofuya Ukai is: "A shrine to all things tofu, often rendered in ways you never imagined. A lunch here is delicious but lengthy—be prepared to spend at least three hours. The location—a traditional house with private tatami-floored rooms overlooking a carp pond—is as beautiful as the food".[9] According to Butterfield & Robinson's The Slow Road Luxury Travel Blog, Tofuya Ukai is among Tokyo's best restaurants.[10] The Lonely Planet guide describes Tofuya Ukai as "One of Tokyo's most gracious restaurants".[11]
See also
editReferences
edit- ^ Yue, Ma (2019-07-12). "Explorative spirit is the secret to Japanese cuisine". Shine News. Archived from the original on 2024-08-12. Retrieved 2024-08-12.
- ^ Peters, Joe (2012-09-23). "Tofuya Ukai - Minato, Tokyo". JapanTravel. Archived from the original on 2024-08-14. Retrieved 2024-08-14.
- ^ Swinnerton, Robbie (2007-06-15). "Tofuya Ukai: Below the Tower a Garden of Edo". The Japan Times. Archived from the original on 2024-08-11. Retrieved 2024-08-11.
- ^ Péchiodat, Fany; Péchiodat, Amandine; Bancerek, Iwonka (2019). Mathé, Clémence (ed.). Soul of Tokyo (in Spanish). Translated by Peyrelongue, Patricia. Jonglez. p. 49. ISBN 978-2-36195-322-5.
- ^ a b Betts, Nano (2017-12-22). "Tofuya Ukai: A Dining Oasis Underneath Tokyo Tower". Savvy Tokyo. Archived from the original on 2024-08-12. Retrieved 2024-08-12.
- ^ Yamaguchi, Makoto; Kumon, Kentaro (27 October 2021). "Duo's Journey: Tokyo Shiba Tofuya Ukai". Shakkei: Neighbouring Textures. Archived from the original on 2024-08-16. Retrieved 2024-08-16.
- ^ Miles, Jade (2020-03-28). "Refined Kaiseki and Stunning Gardens at Tofuya Ukai". Japan Journeys. Archived from the original on 2023-02-03. Retrieved 2024-08-11.
- ^ Che, Jennifer (2018-09-05). "Tokyo Shiba Tofuya Ukai - Tofu Kaiseki at the foot of Tokyo Tower". Tiny Urban Kitchen. Archived from the original on 2024-08-14. Retrieved 2024-08-14.
- ^ "Tofuya Ukai". Condé Nast Traveler. Archived from the original on 2024-08-11. Retrieved 2024-08-11.
- ^ Kako, Orsolya (2013-12-03). "Insider's Guide: 6 of Tokyo's Best Restaurants". The Slow Road Luxury Travel Blog. Archived from the original on 2024-08-11. Retrieved 2024-08-11.
- ^ Milner, Rebecca; O'Malley, Thomas; Richmond, Simon (2019). Lonely Planet's Best of Tokyo (3rd ed.). Lonely Planet. p. 138. ISBN 9781787015494.
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