Chef/owner Eiji Onoda is known for his tofu. The most basic is the cold version, a bowl of fresh, spoonable bean curd sprinkled with a few bonito flakes. The hot version, ankake tofu, is a warm custard topped with a dark, starchy sauce that adds an earthy backbone to the dish.But the thing that people go to Eiji for is the oboro tofu, cooked to order from soy milk that chef Eiji makes himself. It comes to the table bubbling in an earthenware pot, a cloud of steam rising when you lift the ceramic cover.
Expires : 10/31/16