Budoya

Budoya Review

Part of the pricey Yufuin Tamanoyu hotel, which was until 1975 a lodging for Zen Buddhist monks, this restaurant retains an air of solemnity. The first level has stone floors, thick wooden tables, and windows overlooking a thicket of wildflowers and tall grass. Upstairs, rooms have tatami floors and bamboo-mat ceilings. For a splurge, try the amiyaki course (¥8,820), with tender charcoal-grilled beef, seasonal vegetables, and homemade kabosu (lime) sherbet.