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We met at Tofu-ya Ukai, located right by Tokyo Tower. Tofu-ya Ukai offers elegant kaiseki-style cuisine, with their homemade tofu. The restaurant is a traditional Edo-style house in a huge property.
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We were escorted to a private room by a koi pond.
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Oyster and tofu "shinjo" (dumpling) and early spring bamboo in light broth. "Age-tofu dengaku" (fried tofu pouch, grilled over charcoal) was so crispy, aromatic, and excellent.
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"Chu-toro" (medium fatty tuna) sashimi. "Furofuki Daikon" (simmered daikon with hatcho miso paste). Shrimp pressed sushi, clams in miso-vinegar sauce, etc.
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The highlight was the most humble "Yu Dofu", which is a simple homemade tofu, simmered in kombu (from Rishiri, Hokkaido) infused broth with tororo kombu (shaved vinegar-seasoned kelp). It was served in a donabe. Just amazing. I want to eat this every day (or even every meal).
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Rice dish was "Yurine Gohan". Rice was cooked with lily buds, and topped with seasoned salmon roe. Dessert was tofu jelly with Hokkaido azuki paste sauce.
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Totally hit my spot. Donabe Yu-dofu was the best.
Happy donabe life.