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Bence and Judit took us to Yagenbori, a traditional Japanese restaurant that specializes in high class Kyoto cuisine. The pickles come from Kyoto and the rice is just perfect, and we had the perfect dish for winter: yudofu, fresh tofu simmered in a light kombu broth. The tofu is then dipped in another broth, this is usually made with fish flakes, but for vegetarians just ask for some soy sauce and
