Passing down the culture and traditions of Kyoto
through yu-dofu
Along the approach to Nanzen-ji Temple, boiled "yudofu" tofu has long been a beloved dish.
At Junsei, we seek to combine the traditional cultural roots of Kyoto's boiled "yudofu" tofu with aspects of today's culture. Ultimately, through this, we hope to pass on this happiness to the next generation.
Junsei Sho-in was built during the Edo Period (1603-1867) by Shingu Ryotei, a student of Dutch medical studies, as a place to study medicine.
In addition to medical lectures, it's said that Ryotei, with his expertise in Dutch studies, also hosted a cultural salon in the study ("sho-in"). Daimyo and other lords, as well as writers and artists are said to have gathered to hold discussions here beneath the cypress bark tiled roof. Junsei Sho-in was even mentioned in "Karaku meisho zukai" ("Illustrations of famous locations in the capital"), a Kyoto guidebook from the end of the Tokugawa shogunate (1603-1868). Today the building is treasured as a location to enjoy Kyoto kaiseki dining.
The building is also registered as a National Tangible Cultural Property for the traditional techniques beautifully employed to construct it.
With our main specialties of boiled "yudofu" tofu and yuba (tofu skin), we prepare our dishes so that our guests can experience Kyoto's four seasons with all five senses, to fill not only the stomach, but the heart as well.
