Tofu Atelier & Restaurant Hanabishi

Made from soybeans and eaten throughout Asia, tofu is an essential part of Japanese cuisine. Japanese-style tofu is known for its soft, light texture.

Because 80 to 90% of tofu is water, the flavor and quality are highly dependent on the quality of the water in which the soybeans are soaked.

Mt. Kuju’s elevation is responsible for the outstanding quality of its spring water, and Hanabishi takes full advantage of this special spring water to produce the delicious tofu that accompanies its meals. Enjoy the best that Hanabishi has to offer in a private Japanese-style room that evokes the atmosphere of a traditional home while you view the Satoyama-inspired garden.

今も昔も、日本人の食卓に欠かせない豆腐。豆腐はアジア各国で食べられている大豆加工食品ですが、日本のものは柔らかくて淡白な食感を特徴としています。

豆に水をたっぷりと吸わせてつくる日本の豆腐は成分の８〜９割が水で占められているため、味や品質は水次第の繊細な食品です。

久住山の湧水は、その標高ゆえに極めて良質です。花びしでは、この特別な湧水をたっぷり使用して豆腐仕込み、様々なメニューで提供しています。里山の風情あふれる庭を眺めながら、日本家屋の座敷でどうぞ。