01 / ABOUT THE PLACE
About this place
Choose a meal centred on yuba, or settle in for kaiseki, a sequence of seasonal dishes. Tagoto honten offers both, making it possible to choose according to the occasion. The yuba menu showcases Kyoto’s much-loved soy-milk skin in a variety of preparations and is listed at 4,950 yen. One diner who enjoyed it at lunch reported that the Japanese dishes arrived one after another in individual vessels—a format well suited to a leisurely midday meal.
A bowl of clear broth with conger eel and egg tofu stands out in diners’ accounts of the kaiseki. One visitor remembered the clean-tasting dashi, the eel’s delicate texture and the fragrance of sudachi. Sawara (Spanish mackerel) grilled in yūan style is another option in the course; one diner noted the contrast between its tender flesh and the texture near the skin. The menu also lists an autumn yuba meal with conger eel and matsutake mushroom steamed in a teapot, as well as seasonal kaiseki, so it is worth checking the current seasonal offerings if you would like to choose around what is in season.
For an unexpected finish, look out for natsume soba. A detailed account of one lunch kaiseki describes soba wrapped in fried tofu and steamed, then eaten with kuzu-thickened sauce and ginger. A dinner guest also singled out the natsume soba as a memorable final course. Kaiseki options range from Usagi, featuring seasonal dishes, to Usu, a chef’s selection of the day’s ingredients; listed prices start at 11,000 yen.
For a more moderate lunch, a seasonal daytime kaiseki plan is listed on the menu. There is also the Kōetsu mizusashi bento, an assortment of seasonal dishes served in a vessel shaped like a water jar, listed at 4,950 yen. Private rooms are available, and reservations are recommended for dinner, making the restaurant a practical option for a meal with family or friends, or a business gathering.
