Sorano-niwa -- the poetically named "Garden of the Sky" -- specializes in traditional soy products. That means tofu in its various guises, of course, but also yuba, the skin that forms on the surface of soy milk when it is heated; and unohana (a.k.a. okara), the fiber-rich soy lees left over from the tofu-making process. These are foods most often associated with the rarified (and overly-formal) temple cooking of Kyoto. Here, however, they are given a more down-to-earth treatment, worthy of a modern urban izakaya.