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Kyotofu

Critic's Pick Critics' Pick

705 Ninth Ave., New York, NY 10019 40.762398 -73.989762
nr. 48th St.  See Map | Subway Directions Hopstop Popup
212-974-6012 Send to Phone

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  • Cuisine: Dessert / Ice Cream Shop, Japanese/Sushi
  • Price Range: $

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
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  • Reader Rating:

    8 out of 10

      |  

    5 Reviews | Write a Review

Photo by Jerry Errico

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Official Website

kyotofu-nyc.com

Nearby Subway Stops

C, E at 50th St.

Prices

$7-$10

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Dine at the Bar
  • Great Desserts
  • Hot Spot
  • Lunch
  • Notable Chef
  • Open Kitchens / Watch the Chef
  • Prix-Fixe
  • Romantic
  • Take-Out
  • Catering

Alcohol

  • Sake and Soju
  • Full Bar

Reservations

Accepted/Not Necessary

Delivery Area

42nd St. to 60th St., Sixth Ave to West Side Highway

Profile

This venue is closed.

This isn’t your college food-co-op tofu, though, or some arbitrary marketing ploy. The owners were inspired by a Kyoto tofu manufacturer, Kyotofu-Fujino, and its affiliated cafés—in fact, the family of one of the partners owns it—but they tailored the concept for a Manhattan market. The menu falls within certain Far Eastern flavor parameters, but desserts fuse Eastern and Western techniques and presentations. They also have a dainty, delicate quality—a femininity, you might say—which makes the place a magnet most nights for dainty, delicate females and chirpy, dessert-nibbling aesthetes of the opposite sex. They’re probably also drawn by the clean, contemporary look of the space, which was conceived by Hiro Tsuruta (the designer of ChikaLicious too) as a home in Kyoto, with a long pathway leading to the entrance, or, in this case, the dining room. On the way, you pass the glass-walled kitchen, where the chef can be seen drizzling syrups and cocking tuiles at jaunty angles.

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