Dining

Yuba kaiseki features Minobu yuba and locally sourced, seasonal vegetables.

Meals at Kakurinbo include plenty of locally grown, seasonal vegetables and freshly made Minobu yuba served in a variety of creative ways. These include sakura mushi (steamed yuba wrapped in a cherry leaf) and a hotpot of tofu-stuffed tomato, yuba and soymilk. The rice we serve is Koshihikari Nitamai, which is grown in Okuizumo in Shimane Prefecture and goes well with yuba. Our seasonal ingredients are carefully selected from local sources.

Sake and wine that pair well with Japanese food have been carefully chosen from local breweries and wineries.

Yamanashi Prefecture is the center for wine production in Japan. As such, there are many fine wines to choose from. Domaine Hide is a boutique winery at the foot of the Southern Alps that focuses on producing high-quality red wine. For sake drinkers, we recommend Shunnouten by Yorozuya Jozoten, which has been brewing sake by Fuji River for 230 years. Kakurinbo also offers its very own Temple Beer, a craft beer available in three different styles.

Light Yuba Kaiseki Lunch at a Historic Temple

Kakurinbo began offering its “Temple Lunch” in 2025 as a way for visitors to enjoy kaiseki cuisine in a temple setting. The yuba kaiseki lunch plate* is based on shojin ryori Buddhist cuisine and allows guests to enjoy local specialties such as yuba and akebono soybeans that have been produced thanks to the natural wealth of Minobu.
*Ingredients may slightly vary depending on the season.

No reservations are required to enjoy lunch on our pet-friendly Sakura Terrace.

Sakura Terrace is a spacious, raised terrace surrounded by trees and the sound of birds. No reservations are required and, as it is outdoors, *pets are welcome. Enjoy a light lunch, a cold beer, or some afternoon tea.

*We do not provide food for pets.

Whole plum cider

This new style of soft drink is made with freshly chilled plums that are mashed and served in a fizzy cider. The plums used would otherwise have been discarded due to natural defects, making this an environmentally friendly drink that also contributes to the local community.

Soy and Cow’s Milk Soft Serve Ice Cream with Confiture Homemade with Yamanashi Fruit

Yamanashi Prefecture is known as Japan’s fruit basket, but with so much produce comes a lot of waste. Fruits are discarded simply because they are not the right size or have scratched surfaces. Kakurinbo started making confiture as a step toward eliminating wastefulness in Yamanashi Prefecture and to introduce the great taste of Yamanashi’s numerous fruits to as many people as possible. The soft serve ice cream is made with a soy milk base, which is both refreshing and matches the taste of the confiture fruit.

Stylish cafe in a renovated kominka house

Café Zencho is located close to the entrance of Minobusan. It is part of a renovated building that was once the residence of a local sake brewer. Customers can choose between sitting indoors in the cafe’s cozy interior and outdoors on the spacious covered terrace.

Lots of variety and plenty of locally sourced vegetables

Café Zencho’s menu uses an abundance of fresh vegetables grown with great care by local farmers. These include Akebono soybeans (GI certified), which are unique to the Minobu region. For centuries, the soybeans have been a valuable source of protein in the Buddhist diet followed in this temple town. By condensing the agricultural abundance of Yamanashi, the cafe’s menu providing a culinary tour of the region and its food history.