- Date
- Anniversary
- Business
- Private room
An upscale riverside tofu-kaiseki house in central Kyoto serving silky oboro tofu and yuba in seasonal multi-course form, with a full English menu and summer riverside (kawayuka) seating. It offers a dedicated fish-free vegan course ('Rokuhara') with no meat, shellfish, egg, dairy or fish — but you must order that specific course, since the standard tofu courses likely use bonito dashi.
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Diets our editors confirmed in person· English menu / support
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Pescatarian
肉と鶏肉は食べませんが、魚介は大丈夫です。
Niku to toriniku wa tabemasen ga, gyokai wa daijōbu desu.
I don't eat meat or poultry, but seafood is fine.
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Details
- Nearest station
- Sanjo Stn
- Cuisine
- Tofu kaiseki / yuba
- Price
- ¥¥¥
- English menu / support
- ✓
- Signature
- Silky oboro tofu and yuba in a seasonal multi-course meal
Tousuiro's Kiyamachi location occupies a preserved Taisho-era machiya, tucked down a narrow lane off Kiyamachi-dori where the Takase canal runs toward the Kamo River — the kind of quietly atmospheric spot that's easy to walk past unless you know to look for it. It's one of two Tousuiro restaurants in Kyoto (the other is in Gion), built around a single idea: a full kaiseki-style meal composed almost entirely of tofu and yuba, made in-house from 100% domestic soybeans.
The draw is oboro tofu — the restaurant's signature chilled version, a soft, barely-set curd served over ice, with free refills built into all four set courses — alongside freshly dipped yuba, grilled tofu skewers, and small seasonal dishes that rotate with the market. Courses range from the lunch-only Furin (¥5,000) up through Takasegawa (¥8,000) and the more elaborate Miyabi (¥12,000). A separate Rokuhara course (¥12,000), which the restaurant itself labels "vegetarian," excludes meat, shellfish, egg, dairy, and fish-based broth — worth confirming directly if you keep a plant-based diet, since the standard menu otherwise relies on dashi and other non-vegetarian bases. No halal certification or dedicated gluten-free menu is confirmed anywhere on the restaurant's own materials, so guests with allergies or religious dietary requirements should call ahead and describe their needs rather than assume.
From roughly May through September, part of the dining room opens onto kawayuka, a platform built out over the Takase canal, for an additional ¥1,500 seating charge; it's popular in season and worth reserving ahead for.
The restaurant runs an English-language website with translated menus, and phone or email reservations are recommended, especially for dinner and kawayuka season — note that same-day cancellations are charged in full. It's about a five-minute walk from Kyoto Shiyakusho-mae subway station, making it an easy stop on a day spent around the Kamo River or Gion.
Last verified Jul 2026
Hours and details can change — please confirm before you visit.
