Tofu in hot pot is the speciality of Nanzenji. All of them are hand made. Especially, Tofu from Kyoto and Tofu sauce are essencial things. We make "Tofu sauce -strong- "everyday with using broth which is the beacon of our restaurant only for tofu in hot pot. We also use fresh tofu

Tofu in hot pot is the speciality of Nanzenji. All of them are hand made. Especially, Tofu from Kyoto and Tofu sauce are essencial things. We make "Tofu sauce -strong- "everyday with using broth which is the beacon of our restaurant only for tofu in hot pot. We also use fresh tofu

Tofu in hot pot is the speciality of Nanzenji. All of them are hand made. Especially, Tofu from Kyoto and Tofu sauce are essencial things. We make "Tofu sauce -strong- "everyday with using broth which is the beacon of our restaurant only for tofu in hot pot. We also use fresh tofu

Turtle shell shaped double layers' bento box
Yuba (Soymilk skin), Dressed ingredients, Simmered ingredients, Grilled ingredients, Deep-fried ingredients, Sashimi, Soup, Rice, Pickled vegetables.30 meals a day only.

Turtle shell shaped double layers' bento box
Yuba (Soymilk skin), Dressed ingredients, Simmered ingredients, Grilled ingredients, Deep-fried ingredients, Sashimi, Soup, Rice, Pickled vegetables.30 meals a day only.

Turtle shell shaped double layers' bento box
Yuba (Soymilk skin), Dressed ingredients, Simmered ingredients, Grilled ingredients, Deep-fried ingredients, Sashimi, Soup, Rice, Pickled vegetables.30 meals a day only.

Turtle shell shaped double layers' bento box
Yuba (Soymilk skin), Dressed ingredients, Simmered ingredients, Grilled ingredients, Deep-fried ingredients, Sashimi, Soup, Rice, Pickled vegetables.30 meals a day only.

Please enjoy with shabu-shabu of soy milk and raw yuba. Enjoy Yuba Ankake rice, sesame tofu, Tempura , etc. while looking at the garden.

Menus based on Kyoto vegetables and seasonal ingredients for all 10 dishes, starting with appetizers, are provided one by one in a seasonal bowl.

Menus based on Kyoto vegetables and seasonal ingredients for all 12 dishes, starting with appetizers, are provided one by one in a seasonal bowl.

Menus based on Kyoto vegetables and seasonal ingredients for all 12 dishes, starting with appetizers, are provided one by one in a seasonal bowl.

Menus based on Kyoto vegetables and seasonal ingredients for all 13 dishes, starting with appetizers, are provided one by one in a seasonal bowl.

Menus based on Kyoto vegetables and seasonal ingredients for all 13 dishes, starting with appetizers, are provided one by one in a seasonal bowl.

WAGYU Beef SUKIYAKI.If you are a Japanese food lover, you might have had sukiyaki. It's a very popular one-pot meal in Japan.
The main ingredient is thin sliced WAGYU beef, and it is simmered in a skillet or pan in the　sukiyaki sauce with many vegetables and other ingredients.
The word "yaki"means "sautee" or "grill" in Japanese.
The word is used because the beef in sukiyaki is s auteed in the hot skillet.

WAGYU Beef SUKIYAKI.If you are a Japanese food lover, you might have had sukiyaki. It's a very popular one-pot meal in Japan.
The main ingredient is thin sliced WAGYU beef, and it is simmered in a skillet or pan in the　sukiyaki sauce with many vegetables and other ingredients.
The word "yaki"means "sautee" or "grill" in Japanese.
The word is used because the beef in sukiyaki is s auteed in the hot skillet.

WAGYU Beef SUKIYAKI.If you are a Japanese food lover, you might have had sukiyaki. It's a very popular one-pot meal in Japan.
The main ingredient is thin sliced WAGYU beef, and it is simmered in a skillet or pan in the　sukiyaki sauce with many vegetables and other ingredients.
The word "yaki"means "sautee" or "grill" in Japanese.
The word is used because the beef in sukiyaki is s auteed in the hot skillet.

WAGYU Beef SUKIYAKI.If you are a Japanese food lover, you might have had sukiyaki. It's a very popular one-pot meal in Japan.
The main ingredient is thin sliced WAGYU beef, and it is simmered in a skillet or pan in the　sukiyaki sauce with many vegetables and other ingredients.
The word "yaki"means "sautee" or "grill" in Japanese.
The word is used because the beef in sukiyaki is s auteed in the hot skillet.

WAGYU Beef Shabu shabu. Is similar to sukiyaki, which is cooked in a pot
on　the table. In both dishes, thinly sliced WAGYU beef or pork is cooked
with lots of vegetables. Meat for shabu shabu is thinner than meat for
sukiyaki. It's said that the name of shabu shabu came from the action we
make when cooking meat. Because the meat is thinly sliced, it only has to
be cooked for a few seconds, saying "shabu shabu." It's like having a slice
of meat swim in the boiling water.

WAGYU Beef Shabu shabu. Is similar to sukiyaki, which is cooked in a pot
on　the table. In both dishes, thinly sliced WAGYU beef or pork is cooked
with lots of vegetables. Meat for shabu shabu is thinner than meat for
sukiyaki. It's said that the name of shabu shabu came from the action we
make when cooking meat. Because the meat is thinly sliced, it only has to
be cooked for a few seconds, saying "shabu shabu." It's like having a slice
of meat swim in the boiling water.

WAGYU Beef Shabu shabu. Is similar to sukiyaki, which is cooked in a pot
on　the table. In both dishes, thinly sliced WAGYU beef or pork is cooked
with lots of vegetables. Meat for shabu shabu is thinner than meat for
sukiyaki. It's said that the name of shabu shabu came from the action we
make when cooking meat. Because the meat is thinly sliced, it only has to
be cooked for a few seconds, saying "shabu shabu." It's like having a slice
of meat swim in the boiling water.

WAGYU Beef Shabu shabu. Is similar to sukiyaki, which is cooked in a pot
on　the table. In both dishes, thinly sliced WAGYU beef or pork is cooked
with lots of vegetables. Meat for shabu shabu is thinner than meat for
sukiyaki. It's said that the name of shabu shabu came from the action we
make when cooking meat. Because the meat is thinly sliced, it only has to
be cooked for a few seconds, saying "shabu shabu." It's like having a slice
of meat swim in the boiling water.