"One of the best meals I have had in Japan. The Yuba prepared in many ways is a wonderful experience if you’ve never had it. Think of milk skin after it boiled and it’s that luxurious but mild flavour that becomes the star of every dish. The fresh wasabi gives the sushi and the yuba the desired kick. I got the Wagyu sushi which wrapped with the yuba instead of the nori and it was delightful. The yuba pudding was light, not sweet, and a perfect finish for the set meal. I will try to come back again tomorrow for lunch. Unfortunately, they have limited hours, maybe it’s just during winter, but absolutely worth a visit. The atmosphere and the service are both excellent."

J S

"We wanted to go here a few nights earlier, but apparently nothing is open for dinner in Nikko. The whole town seems to go to sleep early. We were able to go for lunch before we got the train back to Tokyo and boy was it worth the trip.

This place has a cool contemporary feel and it's all about yuba. That's so cool. They take this super traditional Buddhist monks' food and turn it into a culinary adventure. If you don't know, yuba is a kind of tofu. It's the thin skin-like sheets that form on the top of heated soy milk.

We ordered the Yuba set lunch. And it was great. The centerpiece is a roll--tender Japanese beef rolled in rice and held together with yuba. They give you some fresh wasabi--really really good fresh wasabi--and some soy milk to dip it in. It's great. The elasticity of the yuba, the grainy rice, the chewy and sinewy meat. Great contrast of complimentary textures. Then you get this incredibly high quality wasabi flavor to go with it. It feels very light but also very filling. Amazing.

They also served a bowl with wild mushrooms and tofu in a light soy flavored sauce. The mushrooms were rich and their chewiness went nicely with the silky smooth chunk of tofu. They served a yuba roll with shrimp and wilted greens, in some sort of sweet syrupy sauce. The rolled yuba is a very different texture than the yuba on the beef roll. I think it's marinated int something that gives it sponginess. There was also a small bowl of soy milk pudding with sweet red beans and some other garnishes that I wasn't familiar with, but they were all delicious.

The entire meal was interesting and unique but also felt traditional. I love that. It shows that the creativity is not pie in the sky, but rather grounded in a real understanding of ingredients, culture, and cooking.

If you're looking to try Nikko's speciality: Yuba. And you want to do it in a contemporary setting that won't distract from tradition. This is a place for a great meal.  You'll probably have to wait to be seated, but it's worth the wait."

Jordan Shapiro

"Superb Restaurant with Exceptional Local Ingredients!

The meal began with a delightful starter of Tofu Yuba paired with fresh wasabi. The combination of creamy soy milk and sharp wasabi was a perfect balance of flavors, truly an exciting start.

The course, priced around ¥7500, had me savoring each dish while eagerly anticipating the next. The highlight was the Soy Milk Shabu-Shabu, with its rich umami flavor that lingered on the palate. The broth, made from sea bream dashi stock, was so delicious I couldn't resist drinking every last drop.

Each dish was a fantastic experience, but the dessert deserves special mention: Soy milk pudding topped with yuba, matcha jelly, and sweetened red bean. It was the perfect end to an unforgettable meal—an absolute must-try at this restaurant.

If you’re in the area, do not miss this gem. Highly recommended!"

Ekkarin Supatrakul