01 / ABOUT THE PLACE
About this place
Xian doujiang, a humble Taiwanese breakfast staple, is made by adding vinegar to warm soy milk until it curds gently into the soft, cloud-like texture of silken tofu. At Rikuzando, guests can choose from salt, soy sauce, or curry seasoning, each bowl accented with aromatic herbs and savory garnishes against the gentle richness of the soy milk. To go with the soup, the kitchen griddles congyoubing (scallion pancakes) to a crisp finish, packing them with the sweet aroma and savor of scallions and pairing them with a house sauce for a satisfying light meal.
On weekends, the kitchen occasionally features special dishes such as a medicinal herbal soup curry, built upon a bak kut teh broth infused with herbs and spices. Featuring tender bone-in meat, colorful vegetables, and brown rice cooked with herbal tea, it delivers a hearty plate that contrasts delightfully with the lighter dim sum and soups served during the week.
For dessert or tea time, the menu offers refreshing treats like douhua bathed in lightly sweet syrup and smooth almond pudding. Diners wanting something more elaborate can order the almond parfait or Taiwanese coffee anmitsu, while those looking for just a taste can opt for a petite douhua. The tea selection is equally diverse, spanning Taiwanese high mountain tea brewed slowly by the pot, house-roasted Dong Ding oolong, and ingredient-rich babao tea, alongside distinctive sips like Taiwanese coffee and sour plum tea.
Set inside a detached home in a quiet neighborhood close to Shakujii Park, the cafe provides an intimate, welcoming space with limited seating. Pineapple cakes and packaged tea leaves are also available for takeout, making it a pleasant stop to slow down and enjoy a cup of tea during a neighborhood stroll.
