Kodaiji wakuden

Taiza Crab

Taiza crab is a Winter delicacy from Northern Kyoto prefecture, Wakuden’s birthplace. This crab is exceptionally sweet and succulent, and is incredibly rare. Only five small trawling boats are permitted to fish the Taiza harbor. Once it arrives at our doorstep, the crab is charcoal-grilled in its shell using binchotan charcoal, which highlights its exquisite flavor. If you would like to enjoy the crab shell steeped in warm sake or a hearty crab rice porridge, please inquire.
November 7th to March 20th.
Charcoal-grilled crab course 45,000 yen (service charge and tax included)

Taiza crabs

Harvesting female snow crabs from the port of Taiza is strictly controlled, thus the crab with roe is considered a true winter delicacy. The plump meat and roe is loosened from the shell, then returned to this same vessel. It is served hot, seasoned only by its natural salinity.


Eggplant that are slowly grilled over a charcoal fire have an elevated flavor, their sweet succulence far surpassing those grilled over a gas flame. While it is a simple method of cooking, the chef’s prowess is paramount to the quality of the finished dish.

Egg tofu

Egg tofu (tamago tofu) is not actually tofu, but rather beaten eggs with dashi steamed into the shape of tofu. We steam it at a much lower temperature than traditional preparations, and the resulting texture is sublimely smooth and custardy. It is served cool, doused in a dashi-rich sauce.

Autumn mushrooms

We are in the peak of the autumn harvest from mountains around Japan. Matsutake mushrooms, and extremely rare mushrooms such as egg, balloon, and Shogengi mushrooms make our fall menu very special.


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


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


  • 1F【Counter】 6 seats


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


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


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