A new dining destination specializing in hot spring tofu and pot rice opens in the scenic Sengokuhara area of Hakone on October 6, 2025. "Hakone Tofu Chaya Yasohachi" brings traditional Japanese ingredients and cooking methods to life with carefully crafted dishes featuring rice and soybeans as the main attractions.
Creamy Hot Spring Yudofu Cooked in Alkaline Water
The restaurant's signature "Hot Spring Yudofu" is cooked in alkaline hot spring water, creating a creamy, melt-in-your-mouth texture with an elegant taste. The tofu is made from "Miyagi Shirome" soybeans - a premium large-grain variety known for its natural sweetness - and carefully prepared by local artisans at "Yugawara Junian."
Guests can choose between silky smooth kinugoshi (soft tofu) and firmer momen (firm tofu), each offering distinct textures and mouthfeel.
The tofu is served with four specially selected condiments:
Kanzen Tenpi Salt - A premium completely sun-dried salt crafted by Kochi's salt master Ginzo Tanoya, enhancing the delicate flavors of the tofu with refined umami.
Yuzu Ponzu Soy Sauce - Made in Umaji Village, Kochi, this citrus ponzu is so delicious with its rich dashi broth flavor that you'll want to drink it straight.
Sesame Sauce - A rich homemade sesame sauce prepared by a head chef with 50 years of experience, adding depth and revealing new dimensions of the tofu's character.
Black Shichimi Chili Pepper - Made primarily with the rare "Kagawa Hontaka" chili pepper, blended with Wakayama-grown sansho pepper and all domestic ingredients, with fish powder added as the eighth spice for aromatic richness.
Each condiment is designed to maximize the tofu's natural appeal through diverse flavor profiles. The broth that remains after the tofu dissolves can be enjoyed as a delicious soup until the last drop.
Freshly Cooked Kamameshi with Seasonal Ingredients
The restaurant's "Hakone Pass Kamameshi" features premium Gotemba-grown Koshihikari rice, cooked from raw in earthen pots after each order is placed. Two varieties are available: "Tori Kamameshi" featuring rich chicken umami that permeates the rice, and "Gomoku Kamameshi" - a hearty five-ingredient pot rice. The "Irodori Gozen" (Colorful Set) includes seasonal limited kamameshi that showcases the bounty of each season.
Guests can enjoy the aroma and flavor of freshly cooked kamameshi, capturing the essence of just-made pot rice.
The set meal's small side dishes also feature premium ingredients, including tororo (grated mountain yam) from the restaurant's own production, and yuba (tofu skin) from "Hakone Tsunoyama" made with "Hime no Mizu" water from Hakone's Odaihira area.
The interior features traditional Japanese design with large windows allowing natural light to create a bright and open atmosphere. Guests can enjoy their meal while gazing at the beautiful moss garden and Japanese landscape beyond the windows - a harmonious blend of culinary excellence and natural beauty.
Centered around "rice" and "soybeans" - the foundations of Japanese food culture - Hakone Tofu Chaya Yasohachi offers a special gastronomic experience where deeply flavorful dishes can be savored with all five senses.
As a new culinary destination in the popular tourist area of Hakone, this restaurant is poised to become a must-visit spot.
Restaurant Information
Name: Hakone Tofu Chaya Yasohachi (Hakone Tofu Chaya Yasohachi)
Address: 184-1 Sengokuhara, Hakone-machi, Ashigarashimo-gun, Kanagawa 250-0631
Phone: 050-1720-1698
Opening Date: October 6, 2025
Business Hours:
- Lunch: 10:00 AM - 3:00 PM
- Dinner: 5:30 PM - 9:00 PM (Last entry 7:30 PM)
*Note: Time-limited seating to ensure freshly cooked meals
Main Menu: Hot spring yudofu, kamameshi, and more
Seating: 42 seats
Parking: 8 spaces
Price Range: ¥3,000 - ¥5,000
Website: https://www.hakone-yasohachi.jp
