Kyoto Sansuirou, a delicate Japanese-style kaiseki tour

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On a hot noon, we came out of Kiyomizu Temple in Kyoto, we wanted to go to Nishiki Market for dinner, but we passed by Dou Shuilou, saw the facade and thought it was nice, so we simply came straight in.

Located in the Gion district of Kyoto, Soy Water House is famous for its exquisite tofu dishes and kaiseki cuisine.

Walking into this small traditional restaurant is like entering a quiet courtyard with lush greenery and details that show the ingenuity and subtlety of Japanese architecture. The interior is simple and elegant, understated but refined, perfect for enjoying a meal in peace.

After lunchtime, the store is a little bit cold, but the coolness of this Japanese style makes you feel more comfortable.

We ordered two of the “Shirakawa” set menus, which are usually served in the Shirakawa style, emphasizing the seasonality and freshness of the ingredients. Each dish was beautifully presented, emphasizing the delicate craftsmanship of Japanese cuisine.

Appetizer: A variety of cold dishes are served first, including “Oboro tofu,” a particularly silky tofu with a slightly cloudy or fragmented texture that is more delicate than ordinary tofu. Served with mushrooms, river prawns, egg, scallions, ginger and Japanese broth, it's a dish to look forward to.

Sashimi: This dish combines seasonal sashimi with yuba (bean skin). Fresh sashimi such as salmon, tuna and snapper complement the delicate flavor of the yuba skin. Formed when soy milk is boiled, yuba has a rich soy flavor that pairs well with sashimi.

Boiled tofu in soup (Boiled tofu): white and tender tofu cooked in a clear broth, retaining the original flavor and aroma of the tofu, served with spinach for a refreshing and crisp taste. Served in unlimited quantities, the tofu left us so satisfied that we felt like we were transported back to our childhood memories of tofu dumplings on the streets.

Grilled: The pairing of grilled eggplant with miso is a perfect example of the importance Japanese cuisine places on the original flavor of ingredients. The flavor of the eggplant is enriched by the miso.

Tempura: The deep-fried combination of wagyu beef, tofu, and soybean skin broadened our perception of tempura. It turns out that everything can be deep fried with stunning results.

Chazuke: This chazuke is seasoned with dried fish and beans, mountain peppers and clover, and comes with crispy rice crackers and seasonal pickles. The flavors are rich and layered, making for a perfect pairing of classic rice and soup.

I couldn't help but be reminded of the “Three Sisters of Tea Bubble Rice” from the Japanese drama Late Night Diner. Three middle-aged women who frequented a late-night diner, each telling their own story of life's sweet and sour over a simple and delicious cup of tea puffed rice.

Dessert: Finished off with a seasonal soy milk-based icy treat that was refreshing and delicious and capped off the entire meal.

The Kaiseki set menu at Dou Shui Lou has carefully designed each dish to highlight the seasonal characteristics and the original flavors of the ingredients. Each dish is more than just food, it is more like the chef's heartfelt confession of the season and the ingredients.

The whole dining process seems to be a delicate, temperature-filled Japanese experience, leaving us with not only surprises on our taste buds, but also full of wonderful memories.

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