Wakuden

Kodaiji wakuden

Ayu

At Kodaiji Wakuden, we prepare ayu from Lake Biwa in all of its stages, from newly hatched small fry caught at the beginning of the new year up to the delicious roe in the fall. At this time of year the bones are still tender. We charcoal-grill the fish and serve it with kinome (sansho pepper leaves) and vinegar.

Meita flounder

Meita flounder caught in the Setouchi Sea from the late spring to early summer season is very special. It has an extra crisp texture that is outstanding when prepared as fine slices of sashimi. Initially the fish is rich on the palate, but the finish is light and refreshing. We are quite proud of this early summer fish.

Wild mountain plants

We are currently foraging wild plants from the mountains, forests and fields in the Shinsu area. To retain their “wildness,” we avoid overcomplicated cooking, and prefer simple preparations. We often serve the vegetables as ohitashi (the vegetables are blanched and marinated in soy-dashi), or as tempura. We hope that our customers can sense the terroir of these vegetables, gathered from the verdant areas surrounding Shinsu.

Spaces

  • 1F【Tatami mat room with an open hearth ‘Irori’】
  • 4 to 8 people

Spaces

  • 1F【Tatami mat room and a lounge room with table and chairs ‘Minami’】
  • 4 to 6 people

Spaces

  • 1F【Counter】 6 seats

Spaces

  • 2F【Tatami mat room ‘Hiroma’】
  • 8 to 12 people

Spaces

  • 2F【Tatami mat room ‘Kita’】
  • 4 to 6 people

Spaces

  • 2F【Tatami mat Tea Ceremony room】
  • 2 to 4 people

Late Dusk

We all know the longest day of the year is on summer solstice. Happily dreaming of those long hours of daylight to come while enduring the cold winter, even the elongated spring dusk feels too short. Our machiya-style restaurant, of traditional Kyoto style architecture, shows off the beauty of spring twilight.

n a long day of spring echoes heard in corner of Kyoto
─Haiku of Yosa Buson (1716 ~ 1783)

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