Ume no Hana is a beloved restaurant chain in Japan that brings the elegance of kaiseki dining to life through fresh yuba (soy milk skin) and tofu, a daily staple for many Japanese people. This focus on soy-based dishes resonates with locals and visitors alike, and a highlight of the Ume no Hana experience is the preparation of fresh tofu and yuba right at your table. This commitment to freshness has won the hearts of diners, leading to the restaurant’s growth to 279 locations across Japan—and even a branch in Thailand. I never expected to see such international reach for this cozy kaiseki spot!
Entrance of Ume No Hana, Takarazuka
Hojicha Tea: A Perfect Pairing
Throughout the meal, we sipped on Japanese hojicha tea, a roasted green tea with a warm, nutty flavour that complemented the tofu dishes perfectly. Its earthy tones paired wonderfully with the lightness of the meal, making it an ideal choice to cleanse the palate between courses. If you’ve never tried hojicha, it’s a must when dining in Japan!
Hojicha Tea
Embracing Tradition: A Fully Japanese Menu Experience
As soon as we were seated, we were presented with the menu, which was entirely in Japanese. For me, this added to the authenticity and charm of the experience. Even in Japan, it’s becoming rare to find restaurants that stick so firmly to tradition by offering only Japanese-language menus, especially in more tourist-heavy areas. The fact that Ume no Hana remains true to its kaiseki roots, without an English menu, made the meal feel even more special and uniquely Japanese.
Menu in Japanese only, definitely the full Kaiseki experience!
Setting the Scene: Yuba Tofu and Black Sesame Tofu Sashimi
Our first course started with yuba tofu and black sesame tofu sashimi, served with soy sauce and wasabi. The smooth yuba tofu and the nutty, rich black sesame tofu provided a fresh, clean flavour that I’ve never found back home in Australia. It was the perfect introduction to the meal and the versatility of tofu.
Yuba Tofu and Black Sesame Tofu Sashimi
A Delicate Classic: Yu Dofu with Grated Kelp
Next, we enjoyed yu dofu, a traditional dish featuring tofu gently cooked in broth. This version was topped with yuba, grated kelp (tororo kombu), daikon, ginger, and snap peas. The flavors were subtle and refined, while the tofu’s softness absorbed the broth beautifully. Prepared tableside, this dish added a special touch to the experience.
Yu Dofu with Grated Kelp
Layers of Delight: Yuba and Avocado with Chinese-style Dressing
The third course brought layers of yuba and avocado with a light dressing of soy sauce, vinegar, and toasted sesame oil. Each bite alternated between crispy and soft textures, creating a lovely balance of delicate and bold flavours—an elegant showcase of yuba’s versatility.
Yuba and Avocado with Chinese-style Dressing
Chewy Comfort: Soy Milk Mochi with Vegetable Ankake Sauce
Being a mochi lover, I was excited for this course! The soy milk mochi, served with a vegetable ankake sauce, was a delight. The sauce, thickened with potato starch and filled with veggies like mizuna, mushrooms, carrots, and daikon, was rich with umami. This course was chewy and comforting, offering a delightful variety of textures.
Soy Milk Mochi with Vegetable Ankake Sauce
Sizzling Yuba Tofu Kayabaki
One of the most memorable dishes was the yuba tofu kayabaki. The yuba tofu was placed on a sizzling hot plate, and the sound and smell of the lightly burning kabayaki sauce were delightful. Unlike many kabayaki or teriyaki sauces in Australia, this sauce was not overly sweet, which balanced perfectly with the tofu’s delicate flavour. The yuba was delicately fried to perfection, making the dish have a crunchy exterior which complemented the soft and creamy tofu interior. The sizzling added an unexpected but welcome dimension to the dish.
Yuba Tofu Kayabaki
A Tofu Classic: Fresh Tofu with Soy Meat Mapo Ankake
The plant-based take on mapo tofu was elegant yet hearty, with fresh tofu topped with a soy meat mapo ankake sauce. Soy meat, a vegan protein derived from soybeans, mimics the texture of minced meat, making it a popular choice for plant-based dishes. This vegan twist on the classic Chinese dish was packed with flavour, and while we loved it, the portion was so generous that the three of us struggled to finish it!
Fresh Tofu with Soy Meat Mapo Ankake
A Taste of Tradition: Fresh Fu Dengaku
Next, we were served fresh fu (wheat gluten) with two types of dengaku miso. The yellow fu was paired with a sweet yuzu miso, while the green yomogi (Japanese mugwort) fu came with kinome miso sauce. Kinome is a common ingredient within Japan, my Mum even grows it in her garden! Its peppery flavour used to deter me when I was younger, but I’ve grown to love its sweet and earthy flavours.
Fresh Fu Dengaku
Tempura Fun with Curry Salt
Tempura is always a crowd-pleaser, and this course offered a delightful twist. We enjoyed two varieties—broccoli wrapped in soy bacon and daikon mochi. The crispy texture of the broccoli tempura paired wonderfully with the saltiness of the soy bacon, while the soft daikon mochi was savory and comforting. It was a fresh spin on classic tempura, and a personal favourite of mine!
Tempuras: Broccoli wrapped in soy bacon and daikon mochi
The Traditional Kaiseki Finish: Rice and Soup
As with most kaiseki meals, we finished with rice and soup. The clear yuba soup had a light, delicate flavour, while the yuba ankake donburi, topped with thickened dashi, was rich and satisfying. At this point, we were fully immersed in the yuba experience!
The Traditional Kaiseki Finish: Rice and Soup
Dessert Delight: Azuki Tofu
To finish off, we were served azuki tofu, a dessert that was just the right amount of sweetness. Similar to soft yokan (a traditional Japanese sweet), the azuki bean paste blended beautifully with the soft tofu, creating a dessert that was light and refreshing—a perfect end to an exquisite meal.
Dessert: Azuki Tofu
Plan Ahead for the Full Vegan Experience!
If you’re planning to visit Ume no Hana, be sure to book in advance, especially if you want the vegan menu. Both vegan lunch and kaiseki options are available, but they must be pre-ordered, and the vegan kaiseki cannot be ordered for just one person. The vegan lunch is priced at 3,700 yen (available only on weekdays), while the vegan kaiseki starts at 5,700 yen. Since we visited on a weekend and wanted a private room (which requires meals over 3,800 yen), the kaiseki was the perfect option.
Final Thoughts: A Yuba-Filled Delight!
Dining at Ume no Hana was an extraordinary experience. The vegan kaiseki offers a deep dive into the world of tofu and yuba, although be prepared—it’s a lot of yuba! For a lighter option, I’d recommend the vegan lunch, but if you’re after the full tofu-making experience, the kaiseki is well worth it.
Ume no Hana restaurants can be found across Japan, though their menu and booking system are only in Japanese. You can find more details on their [English information page](https://umenohana-restaurant.co.jp/n_english/).
Ume no Hana Takarazuka
Address: 3 Chome-3-2 Yamatedainishi, Takarazuka, Hyogo 665-0886, Japan
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