Kyoto Foodie: Where and what to eat in Kyoto » Otokomae Tofu 男前豆腐店

Otokomae Tofu: Interview with Founder and CEO Shingo ‘Johnny’ Ito

Kyoto Foodie — Wed, 10 Mar 2010 13:13:26 +0000

In the last 30 years, two-thirds of the tofu producers in Japan have gone out of business. Seven years ago Shingo ‘Johnny’ Ito started Otokomae Tofu, moved to Kyoto to take over a bankrupt tofu factory and now has a total of 3 production facilities in Japan. Otokomae Tofu is surely the best known national tofu brand in Japan. Otokomae Tofu is ‘dripping’ with personality and having fun at work is central to the founder’s business philosophy and the company’s success.

Recently I had an opportunity to interview founder Shingo ‘Johnny’ Ito at his office in Yagi, a small town in rural Kyoto prefecture. Though Otokomae Tofu is based in Kyoto, it isn’t really a ‘Kyoto’ company. It is very ‘Tokyo’, or ‘Osaka’, for me that has its downsides but I think the company breaths some new life into often stuffy old Kyoto. I affectionately think of Shingo ‘Johnny’ Ito as a kind of shock therapist for Kyoto.

Johnny and Johnny

Michael: Why ‘Johnny’ (for product name)?

Johnny: For tofu product names there had been names like Minosuke and Shigezo (typical Japanese male names), all Japanese names, so I thought that Johnny would be great for a new tofu because it sounds extremely new and is unforgettable. Since we started selling Johnny, 6 or 7 years have passed.

Michael: Why did you think to develop this tofu?

Johnny: I wanted to make a tofu that had a taste different from the tofu that had been available previously. It is still tofu, but ours is quite sweet. Of course we don’t use sugar, we draw out the natural sweetness of high quality soybeans. I researched and developed the production method. I came up with a very interesting and delicious taste. So, for such a special tofu it would be a pity to give it a boring name!

Since we started selling this tofu, 6 years or so have passed and there are some people that think ‘Johnny’ instead of ‘tofu’! (laughter.. When people hear ‘Johnny’ they wonder what it is. There had never been any food or product called Johnny.

Michael: So, was Johnny your first product?

Johnny: No. Otokomae was first. After developing Otomokae, I made Johnny.

Michael: Ah, Otokomae Tofu (product name) was first? I see. What is the characteristic quality of Otokomae?

Otokomae Tofu Package Detail - Notice the Water Trap at the Bottom (男前豆腐)

Johnny: Well, there is a Japanese proverb; mizu mo shitataru ii otoko (水もしたたるいい男). For a really great guy, you say this.

explanatory note: The meaning of the proverb is a bit difficult to convey in natural English. Here goes. The literal meaning is ‘even water is dripping from (this) man’ (could be a woman too — or tofu). The metaphor of water is of being fresh, sexy, healthy, active — just too good!

I developed the container for this tofu first. The tofu is wrapped with a paper-like sheet and the container has a trap at the bottom to collect water. It has a double function to remove water from the tofu. This was the first tofu in-which water is slowly and thoroughly removed from the tofu while still in the package.

This is mizu mo shitataru tofu. (A word play on the above proverb.) And from that, I made the name of the company: Otokomae Dofu-ten (lit. handsome guy tofu shop)

There hadn’t been this kind of tofu available and people were surprised by the name of the company and the rich flavor of the tofu produced by the unique package I developed.

When I first started out I would be waiting in line at the bank and when the clerk said Otokomae Dofu-ten (handsome guy tofu-san) all the other customers waiting would look around see me … laughter

So, that was our start and next I made Johnny.

Otoko Sanren-chan (three guys in a row)

Johnny: Next came Otoko Sanren-chan (three guys in a row).

Michael: What is the unique characteristic of this product?

Johnny: This is a product packaged in three small portions so that it can be eaten little by little. The three faces on the package are of the guys who are in charge of the product line and actually make this tofu. The names are actual too; Ryokuichi, Tetsuo and Masahiro.

And then we have these three varieties available in single larger packages for people who want to eat more of one.

(looking at the package)

Michael: I never noticed this! What is this barcode?

Johnny Package Detail: With Surfer 'Design Barcode'

Johnny: Yeah, that is a barcode. It is called ‘Design Barcode’ You see here on Johnny the barcode is in the shape of a wave and there is a surfer riding the top of the wave.

Michael: So is Design Barcode from Japan?

Johnny: Yes. I first saw it reported on Yahoo! News. I mailed the guys who invented it right away and told them I was making a tofu product called Johnny in the shape of a surfboard and I want to have a surfing image barcode. It became popular very quickly!

Michael: Are you into surfing?

Johnny: No, I don’t know very much about it!

laughter

Michael: But, humor and personality in business is extremely in this era.

Johnny: Well, in Kyoto there are many stores and companies with decades, even centuries of history. We have only been around for a little more than 5 years, so we can’t really compete with them on history, we have to do something new!

But, one important point. Some people might think that our tofu is much easier to make that that of the very old tofu shops in Kyoto. That is not true at all though. Otokomae Tofu is very troublesome to make. Our production process requires a lot of labor.

Michael: And why is that?

Johnny: Our tofu is very thick and creamy. I am really maniacal about how we simmer soybeans and soymilk and research and develop the recipe for each product.

Michael: So you do research for your recipes?

Johnny: Oh yes, of course.

Even though we don’t have such a long history, our tofu can’t be beaten in taste and quality by the old shops. However, if we take such a serious tone in our marketing, supermarket shoppers won’t notice our products.

We sell our tofu like they used to sell albums and CDs, by the jacket. People don’t know what is inside, but they see the label and think that is would be worth trying. Then they realize the quality of Otokomae Tofu!

They think; Johnny, otokomae. Umai! (lit. Johnny, handsome. Tasty!) They can’t forget it!

laughter

Michael: How would you describe the difference between your tofu and that of other makers?

Johnny: Our tofu is extremely thick and creamy. Of course, how we make each product is a trade secret, not to mention a great deal of work. Our tofu is very thick and rich. However, some people don’t like that kind of tofu, they like tofu that is more plain and light in flavor. So the market is really divided into those two types of tofu lovers.

Michael: I am definitely drawn to big flavors, maybe because I am American! So, I like your tofu very much and often eat it at home. So, maybe Otokomae Tofu would appeal to Western people particularly well?

Johnny: Where in America are you from?

Michael: Minnesota.

Johnny: Oh, you grow excellent organic soybeans there! I have been to Minnesota to purchase soybeans. Also, Minneapolis, that is where Prince is from.

Shingo (Johnny's real name) Tofu

Michael: What is your favorite Otokomae Tofu? What do you eat at home?

Johnny: Recently I am enjoying Shingo. Shingo is my name. This has a bottle opener on the package because it goes very well with beer on hot summer evenings. Just some soy sauce and scallions on cold tofu makes the dish called hiyayakko. It goes great with beer and I like beer! Shingo is also good in the winter cooked in nabe.

Actually this is made with imported soybeans, from Canada. This product, among our lineup is the lightest in flavor. Previously I only ate Johnny at home and didn’t really think that we could make tofu that I would like with imported soybeans. I researched and developed the recipes and techniques for these imported soybeans and I like the tofu we have now very much!

If we can make great tofu with imported soybeans, from Canada and America, then we should also be able to make great tofu there in those countries. Someday I think that we could have a tofu shop in New York or Los Angeles.

Also, water is very important for tofu. I am researching about how to present tofu for American consumers now. If we could make delicious tofu in America with American soybeans and local water, that would be great, wouldn’t it!

My Portrait of Kyoto Shock Therapist and Tofu Entrepreneur Shingo 'Johnny' Ito

Next I got a peek at a few new products under development and took a few very interesting photos of founder and CEO Shingo Ito.

A Sneak Peek at New Products in the Pipeline

Otokomae Tofu Bottle Opener - In Summer, Beer and Tofu Go Well Together!

Founder Johnny and Company Mascot Johnny at the Entrance to the Corporate Headquarters

'dandyism' (I didn't ask)

Otokomae Getup - This is what the staff wears at fairs and events!

Kyoto Otokomae Tofu: Popular Products Review

Kyoto Foodie — Wed, 03 Mar 2010 06:57:23 +0000

Say hello to my favorite tofu brand: Otokomae Tofu. Otokomae Tofu is a Kyoto company, new and successful, but not an old and established shinise. It is now a well-known brand throughout the country even with some distribution abroad, but it is a very un-Kyoto company. While Otokomae Tofu may be un-Kyoto, I think that it breathes some needed freshness into the culinary and business culture of stuffy old Kyoto.

Otokomae Tofu Products

Otokomae Tofu is a company based in Kyoto prefecture that burst onto the supermarket shelves several years ago and is by all accounts a runaway success. The company name is very unusual, ‘otokomae’ means handsome or good-looking. (You will no doubt notice the character ‘男’ all over the packaging and even on the tofu itself, in some cases, ‘男’ means ‘man’.) Think of a tofu company in the English-speaking world called Handsome Guy Tofu. It is an ironic name in a country the traditionally displays little or no irony in public life and commerce. This brand name has helped the company score some marketing and PR points, I think. However, Otokomae Tofu makes the very best tofu that I have eaten. There are some famous old tofu shops in Kyoto, Morika and so on, and their tofu is very good but I don’t see the same quality among such a variety of products. So, I really like Otokomae Tofu and eat it at home a lot. Most supermarkets stock at least some of their products. They are a bit more expensive that other tofu, but the extra cost is well worth it, especially if you like tofu. The other day I bought a package of the cheapest tofu I could find in the supermarket, about 90 yen and it was indeed flavorless compared to Otokomae Tofu. Several of Otokomae Tofu’s products are so rich and creamy that they can just be eaten like ice cream or yogurt, right out of the package with no soy sauce or garnish.

Otokomae Tofu has an impressive line-up of products and I think I have tried them all, except for some minor seasonal ones. Here is a selection of what I like and also what is generally available at larger supermarkets in Japan. First, my favorites:

Fav 1: Purveyors to Nabe Gourmands: Otokomae Tofu 男前豆腐
This is Otokomae Tofu’s first product, the recipe that literally made the company and brought the founder to Kyoto. The specially developed package contributes to the unique taste and very dense texture. This tofu is very handmade looking and is not the usual square block. It is wrapped in gauze-like fabric and the package has a water trap at the bottom so it is well-drained of water when opened. This keeps the tofu damp and fresh but removes excess water.

The fragrance is fruity and the richness of taste is created with plenty of premium soybeans from Hokkaido. This tofu was made for nabe and sukiyaki. In fact you will notice the vertical red stripe on the right side of the package that reads 鍋将軍御用達 (nabe shogun goyotachi). If you have seen the film or read the book Shogun, you will know that this means military general. Nabe shogun or yakiniku shogun is a term used for someone who feels compelled to do all the cooking when having nabe or yakiniku with friends or family. (I am one of these slightly compulsive, perfectionist types.) Goyotachi means to be a purveyor of goods, usually culinary related, to the Imperial Household. Many confectionaries in Kyoto boast this inscription their noren curtain or shop interior. This ironic populism illustrates more of Otokomae Tofu’s clever humor sense and marketing acumen.

Otokomae Tofu (男前豆腐)

Otokomae Tofu Package Detail - Notice the Water Trap at the Bottom (男前豆腐)@

Otokomae Tofu After Unwrapping

Fav 2: Otokomae Aburaage 男前油揚げ
Aburaage is tofu that has been sliced thin and deep-fried. Aburaage can be used in soups and takikomi gohan. Aburaage is usually light and airy due to the deep-frying process. Otokomae Tofu’s aburaage is impossibly dense and heavy, with an equally dense and robust soy taste.

Aburaage can be used in many quick and healthy Japanese dishes such as soup, stir fry, takikomi-gohan and so on. (Aburaage recently appeared on KF in this okowa recipe and this niku jaga recipe.) I think that it can be easily adapted into Western cuisine quite well and could appeal to people that aren’t big tofu fans.

Otokomae Tofu’s aburaage is surely the best aburaage that I have encountered. If you can get your hands on some, I think you are sure to be pleased!

Otokomae Aburaage

Fav 3: Creme Fraiche Tofu? Oh yes! Meet, ‘Johnny’ 風に吹かれて豆腐屋ジョニー
This is the Otokomae Tofu’s second product and probably their most well-known. ‘Johnny’, or properly, ‘Wind Blown Tofu Shop, Johnny’ is a tofu product without peer on the supermarket shelves, both in terms of taste and image.   ‘Johnny’ in a package shaped like a surfboard, the barcode for the product is a wave with a surfer riding it! (see photo below) This is the first Japanese tofu to sport a Western man’s name as the product name. (Tofu products named with Japanese mens’ names con be found in Japan.)

Otokomae Tofu’s founder told me that this tofu has become such an iconic product that some Japanese children think that ‘Johnny’ means tofu and don’t use the word ‘tofu’ when telling their parents what they want to eat!

Now, when I think of kids and their favorite food, I have to admit that I don’t think of tofu. Kids want ice cream, right? Remarkably I sometimes find myself sitting on the kitchen floor eating this tofu right out of the package with a spoon and no soy sauce or other flavoring. This tofu is impossibly rich and creamy, it coats the palette and the taste lingers like ice cream. The taste, consistency and texture reminded me of creme fraiche, only with a ‘soybeany’ taste. If you didn’t know it were tofu, you might not realize it when encountering ‘Johnny’ for the first time.

Johnny: Surfboard Shaped Tofu Package

Johnny Package Detail: With Surfer 'Design Barcode'

Johnny Package Detail: Surfboard Shaped Tofu Package

Fav Package Design: Nippon Danji 日本男児
Nippon danji is the name of this tofu and it is a silky soft tofu intended for yudofu (tofu hot-pot). Nippon danji expresses the qualities in the ideal man and is based on bushido, or the samurai spirit. The Japanese notion of masculinity includes the following values:

・to always takes full responsibility for his actions (no excuses)
・to always do what he says he will do (no need to make promises)
・to not complain (not be weak)
・to protect his family, society and country
・to never betray another

Interestingly this tofu package features a bare-chested guy drinking directly from a huge bottle of sake. There is nothing like this on the supermarket shelves!

Manly Silky-soft Tofu Nippon Danji Package

While hard drinking isn’t ‘officially’ a part of Nippon danji, it is said that the men of Kyushu are the most masculine men in Japan and that they are in general avid drinkers. Japan’s strongest alcoholic beverage, shochu comes from Kyushu. (However, I think the — official or unofficial — hardest drinkers in Japan are from Kochi Prefecture in Shikoku.)

Sake bottles in Japan come in two main sizes; 72o㎖ and 1.8ℓ. The guy in the picture is drinking from the 1.8ℓ bottle!

Thanks to this package design, I suppose the day is now coming when a tofu package will include a parental advisory!

Manly Silky-soft Tofu Nippon Danji Package - detail

Tagline (bottom): 本物の男前はあなたを裏切ったりしない。Honmono no otokomae wa anata wo uragittari shinai.
Meaning: A real man would never disappoint you.

Tofu, that makes a statement!

Some Other Popular Otokomae Tofu Products
Here are a few other products that you ought to be able to find in most large grocery stores in Japan.

Product: Masahiro Yudofu
This is tofu for yudofu, simmering in broth. The face on this package is that of the man who actually makes this tofu in the Otokomae factory. The underside of the plastic package has a 男 character which impresses the character into the tofu which makes for an attractive presentation.

Masahiro: Masahiro is the name of the man on the production line that makes this tofu.

Masahiro: Attention to Detail

Product: Atsuage Fujiyama 厚揚げフジヤマ
Atsuage is tofu that has been deep-fried, but unlike aburaage it has not been cut thin before deep-frying. Atsuage tofu is great in soups and nabe. When I do sukiyaki, I often use atsuage instead of regular tofu.

These come in triangular pieces, hence the reference to Mount Fuji in the product name.

Atsuage Mount Fuji

Product: Otokomae Kinudofu 男前絹豆腐
Kinu is silk in Japanese and the softest tofu is called kinogoshi: silken tofu. This product is Kyoto-style, extra soft and only available in winter.

Otokomae Kyoto-style Silken Tofu, Limited Edition for Winter

Where to Buy Otokomae Tofu Outside of Japan
Currently Otokomae Tofu is available in limited quantity in the United States, Hong Kong and Singapore. Visit Otokomae Tofu’s Facebook page for the up-to-date list.

United States
California
Mitsuwa Marketplace
21515 Western Ave.
Torrance, CA 90501
TEL: (310) 782-0335

Mitsuwa Marketplace
3760 Centinela Ave.
Los Angeles, CA 90066
TEL: (310) 398-2113

Mitsuwa Marketplace
4240 Kearny Mesa Rd. #119
San Diego, CA 92111
TEL: (858) 569-6699

Mitsuwa Marketplace
665 Paularino Ave.
Costa Mesa, CA
TEL:(714) 557-6699

Mitsuwa Marketplace
675 Saratoga Ave.
San Jose, CA 95129
TEL: (408) 255-6699

New York
Katagiri & Co., Inc.
224 E 59th Street
New York, NY 10022
TEL: (212) 755-3566

Sunrise Mart (SoHo)
494 Broome Street
New York, NY 10012
TEL: (212) 219-0033

Sunrise Mart (East Village)
4 Stuyvesant Street, 2nd Floor
New York, NY 10003
TEL: (212) 598-3040

Dainobu (Midtown)
129 E 47th Street
New York, NY 10017
TEL: (212) 755-7380

Daido Japanese Market
522 Mamaroneck Avenue
White Plains, NY 10605
TEL: (914) 683-6735

Nara Japanese Foods
169 Main Street
Port Washington, NY 11050
TEL: (516) 883-1836

New Jersey
Mitsuwa Marketplace
595 River Road
Edgewater, NJ 07020
TEL: (201) 941-9113

Chicago
Mitsuwa Marketplace
100 E. Algonquin Road
Arlington Hts., IL 60005
TEL: (847) 956-6699

Hawaii
Marukai Wholesale Mart
2310 Kamehameha Hwy,
Honolulu, HI 96819-4531
Phone: (808) 845-5051

Don Quijote
801 Kaheka Street
Honolulu, Hawaii 96814
TEL: 808-973-4800

Hong Kong
Hong Kong Apita (Uny)
Cityplaza2
18 Taikoo Shing Rd.
Quarry Bay, Hong Kong
TEL: 852 2885 0331

Singapore
Isetan Singapore
435 Orchard Road
Singapore 238877
Singapore
TEL: 65 6733 7777

Links and Reference
Otokomae Tofu’s English Facebook Page
Otokomae Tofu’s Japanese Website

Junk Food in Japan: Otokomae Tofu Mushi Pan Steamed Bread’

Kyoto Foodie — Sat, 19 Dec 2009 13:28:10 +0000

Mochi Mochi Mushi Pan, a steamed bread with a mochi-like texture is my current favorite Japanese convenience store junk food. (Not that I eat much from convenience stores, but I do enjoy observing their product development and marketing campaigns.) I was very happy to find a new variety of mushi pan that I like very much. Like Otokomae Tofu sweet cream bread, this one is a ‘korabo‘ between Otokomae Tofu and industrial bread maker Pasco.

Otokomae Tofu Mushi Pan 男前豆腐店蒸しパン is really good! If you are in Japan and into mushi pan and/or Japanese convenience store junk food, this is worth looking for.

Otokomae Tofu Mushi Pan Steamed Bread - Package

Otokomae Tofu Mushi Pan Steamed Bread

Otokomae Tofu Mushi Pan Steamed Bread - detail

How Did Otokomae Tofu Mushi Pan Taste?
While the Otokomae Tofu cream bread was good it didn’t really wow me, this one has some wow factor to it! Some tofu is a bit crumbly and mochi pan is sticky and gooey. I was amazed that this mochi pan was both soft and moist and a bit crumbly!

It has a slight fruity fragrance that I imagine is supposed to simulate the fresh fruitiness of Otokomae Tofu, yet I suspect that it is neither natural or the fragrance of soybeans. Nice detail though.

The texture is more silky than ‘bready’, that keeps it on the tofu concept. While chewing it becomes creamy, just like tofu.

The taste is also similar to the texture, while it feels more ‘bready’ than tofu, the taste is very much of tofu. If you took a bite of this mushi pan, not knowing what it is, you would likely think ‘tofu’!

Tastes great and seems that it must have been very difficult to get the ‘tofu effect’ in steamed bread. I imagine the Pasco product development laboratory staff gave themselves a collective pat on the back when they pull this one off.

Otokomae Tofu Mushi Pan Steamed Bread - detail

Availability
According to Otokomaedofu’s blog this product will be available until February 28, 2010 in supermarkets and convenience stores in the Kanto, Chubu and Kansai regions (roughly the area between Tokyo and Osaka). Their tofu can be found in the tofu sections of most supermarkets.

From the Company Profile Page on Website - 'DonDondoko' is the Boss

Mothers Don’t Let Your Babies Grow-up to Work at Otokomae Tofu!
Though they make crazy great tofu, this is one odd company. In Japan, this is a company from the very wrong side of the tracks and one that is not really even plausible in old Kyoto. Despite the wacky corporate identity and website, this is a company to be reckoned with. Not just because it makes amazing tofu, but because just three years after the company opened for business the boss (shown above) was giving demonstrations abroad and actually shipping tofu to the US! (See this 2007 Japan Times article for details.)

According to commenter Akiko, the company profile above is fiction.

Links
Otokomae Tofuten Corporate Website (Japanese only)
Otokomae Tofuten on Facebook (in English)
Pasco Shikishima Baking Company (Japanese)

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Junk Food in Japan: Otokomae Tofu Cream Pan Sweet Bread

Kyoto Foodie — Thu, 17 Dec 2009 14:37:14 +0000

I have been captivated by a duo of new junk food products in Japan! Here is the first of the duo. This is convenience store junk food sweet bread flavored with tofu. The tofu is made by a an upstart tofu company in rural Kyoto called Otokomae Tofuten that burst onto the scene about five years ago. Their brand name is Otokomaedofu, or Handsome Guy Tofu.

In Japan, kuri-mu pan, or cream bread is ubiquitous and countless variations abound. This is a baked bread bun that is filled with custard cream and it is often flavored with something, coffee, fruit, maccha and so on. While I don’t recall having tofu flavored cream pan, I am sure it is not unheard of. This product is actually a korabo between Otokomae Tofuten and Pasco, a mass producer of bread in Japan.

Otokomae Tofu: Good Tofu is Creamy Tofu
The more soybeans that are used in tofu the creamier in texture and fruitier in fragrance and taste it becomes and Otokomae Tofuten uses lots of quality soybeans. While doing the research for this article, I realized that I need to interview Otomomae Tofuten and do a proper article about the company and their brand of excellent tofu.

On all of the Otokomae Tofu products the ‘男’ (otoko) character is featured prominently. This is the Chinese character that means man. Otokomae (男前) means handsome.

Otokomaedofu has an Un-Kyoto Brand Identity - 男 (otoko) means 'Man'

Otokomaedofu Cream Pan and Otokomaedofu Tofu and Package

Otokomaedofu Cream Pan

Otokomaedofu Cream Pan - Tofu Cream Custard Filling

How Did Otokomae Tofu Cream Pan Sweet Bread Taste?
I thought that this kuri-mu pan tasted very good. I have never been really excited about Japanese kuri-mu pan but I do pick this one up a few times a week. I especially like the tofu cream filling, it is very thick, a bit beyond creamy, approaching chilled cream cheese in consistency.

The bread bun is typical Japanese mediocre bread. It is soft, yet firm and rather chewy. The thick tofu cream filling is pure white in color as opposed to the usual off-white of kuri-mu pan fillings. Otokomae tofu is the heaviest, densest and most fragrant tofu that I have had, including compared to the legendary Morika Tofu in Kyoto. The filling is surely meant to evoke that density and definitely has the Otokomae tofu taste and fragrance.

When eaten the tastes of bread, cream and tofu meld together into a taste and feeling that was unique among kuri-mu pan for me.

As I eat (and enjoy) this, I find myself wondering if this is really Otokomae tofu I am tasting or a chemical approximation of what kuri-mu pan would taste like if it really were made with Otokomae tofu. But hey, this is junk food!

From the Company Profile Page on Website - 'DonDondoko' is the Boss

Mothers Don’t Let Your Babies Grow-up to Work at Otokomaedofu!
Though they make crazy great tofu, this is one odd company. In Japan, this is a company from the very wrong side of the tracks and one that is not really even plausible in old Kyoto. Despite the wacky corporate identity and website, this is a company to be reckoned with. Not just because it makes amazing tofu, but because just three years after the company opened for business the boss (shown above) was giving demonstrations abroad and actually shipping tofu to the US! (See this 2007 Japan Times article for details.)

According to commenter Akiko, the company profile above is fiction.

Links
Otokomae Tofuten Corporate Website (Japanese only)
Otokomae Tofuten on Facebook (in English)
Pasco Shikishima Baking Company (Japanese)

SHARE! Kyoto Support Forum: Food and Drink in Kyoto

Tweet! Tweet! Find out what’s going on in Kyoto right now, follow me on Twitter.