Only at the Kyoto store can you taste freshly made tofu, which is purchased every morning from nearby Shimizu Tofu. The silken tofu, which has a strong soybean flavor, is boiled in salted water and dehydrated to a smooth, thick texture. The Lu Bei rice, which is said to have many fans, is made by simmering pork belly for two hours to soften it, adding a hint of octagon and Chinese soy sauce to give it a familiar taste.

Other dishes such as sui-gyoza and soup-less dandan-men are offered in set meal style. For dessert and café time, try the parfait with sansho (Japanese pepper).