A wonderful introduction to Kyoto's renowned tofu cuisine tradition, Unkai at Ana Crowne Plaza serves beautiful tofu-focused kaiseki sets in a serene tatami room overlooking a garden. The yudofu (simmering tofu hot pot), agedashi tofu, and sesame tofu are made from locally sourced Kyoto tofu, which has a creamier, richer flavor than tofu elsewhere.
Tofu Restaurant Unkai at the ANA Crowne Plaza Kyoto in Kamigyo Ward offers one of the most accessible and well-presented introductions to Kyoto's celebrated tofu cuisine tradition. Kyoto tofu — produced with exceptionally soft local water drawn from the city's underground aquifers — is creamier and silkier than varieties made elsewhere in Japan, and Unkai showcases this ingredient with a menu built around its varied preparations. The signature yudofu sets feature cubes of freshly made silken tofu simmered slowly in light kombu dashi at the table; diners dip portions into seasoned sauces. Agedashi tofu, where soft tofu is lightly battered and deep-fried then served in a dashi-mirin broth with grated daikon, is another essential order. Goma-dofu (sesame tofu, made from sesame paste and kuzu starch rather than soy) rounds out the repertoire. Tatami-room dining overlooks a traditional garden, providing the aesthetic context that makes the meal feel deeply Kyoto. While Unkai lacks the centuries-long lineage of specialist tofu restaurants like Okutan or Junsei, its hotel setting offers reliable English-speaking service, advance online reservations, and the ability to accommodate dietary needs. Located in Kamigyo Ward, Kyoto, Japan, the restaurant is easily accessible from central Kyoto by subway.
Signature dishes
- Yudofu tofu hot pot set
- Agedashi tofu
- Sesame tofu
- Tofu kaiseki course
Good to know
- Hours
- 11:30AM-2:30PM and 5:30PM-9PM
Location
Nijo Nishijin, Kamigyo Ward, Kyoto
35.0255, 135.7474 View on map
Highlights
- Yudofu silken tofu simmered in kombu dashi at the table — Kyoto's most iconic tofu experience
- Freshly made tofu using Kyoto's famously soft underground water
- Tatami rooms with traditional garden views in a hotel setting
- Accessible for international visitors with English service and online reservations
- Goma-dofu sesame tofu and agedashi tofu are essential supporting dishes
Tips for visiting
- The yudofu set (from around ¥3,000) is the entry point; add agedashi tofu as a warm-up course
- Hotel kaiseki courses are available at lunch and dinner — lunch offers better value
- Book ahead through the hotel's online system to secure a garden-view tatami room
- Arrive slightly early; hotel restaurant seating is prompt and turns over on schedule
- This is a good first tofu meal before visiting independent specialist restaurants like Okutan
Accessibility
As a hotel restaurant, Unkai offers lift access and step-free entry from the hotel lobby. Both table and tatami seating options are available; guests who cannot manage floor seating should request table seating when reserving.
Frequently asked questions
What makes Kyoto tofu different from tofu elsewhere?
Kyoto sits above soft-water aquifers, and this mineral-light water produces tofu with an unusually creamy, silky texture. The tofu dissolves gently on the palate in a way hard-water tofu cannot replicate.
Is Unkai suitable for vegetarians?
Most of the tofu dishes are vegetarian or vegan, though the dashi broth base typically contains kombu (vegetable) and sometimes fish-based elements. Full vegetarian options can usually be arranged with advance notice.
Do I need to be a hotel guest to dine at Unkai?
No. Tofu Restaurant Unkai is open to the public. Reservations are recommended and can be made through the hotel's dining reservation system.
Is the restaurant expensive?
Pricing is mid-range to upper mid-range. Yudofu sets start from approximately ¥3,000–¥4,500; full tofu kaiseki courses run ¥8,000–¥15,000 per person.