Please confirm year-end and new-year closures, as it varies between locations.
Kodaiji Wakuden Muromachi Wakuden Kyoto Wakuden Itsutsu Tan Hashitate
In Kyoto, the female snow crab is revered as the “Koppe crab.” A true seasonal delicacy, these crabs are prized for their richly flavored internal roe and the delightful pop of their external eggs — a unique taste experience distinct from the crab’s miso, or innards. This precious treat graces our tables only from early November through December.
In Kyoto, the female snow crab is revered as the “Koppe crab.” A true seasonal delicacy, these crabs are prized for their richly flavored internal roe and the delightful pop of their external eggs — a unique taste experience distinct from the crab’s miso, or innards. This precious treat graces our tables only from early November through December.
As autumn fills the mountain villages, the chestnuts of Tanba swell with fullness. Wrapped in clear air and morning mist, each nut ripens slowly, holding the deepening of the season within. Their subtle sweetness, toasty aroma, and tender richness have long been treasured. In the ancient Heian period, they were presented to the Imperial Court as tribute.
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As autumn fills the mountain villages, the chestnuts of Tanba swell with fullness. Wrapped in clear air and morning mist, each nut ripens slowly, holding the deepening of the season within. Their subtle sweetness, toasty aroma, and tender richness have long been treasured. In the ancient Heian period, they were presented to the Imperial Court as tribute.
Read more ＞
Thank you for your continued patronage of Kyoto Wakuden.
Beginning October 2025, we will observe regular closing days as follows:
Kyoto Wakuden Closure Days
October 9 (Thu), 16 (Thu)
November 6 (Thu), 13 (Thu)
December 4 (Thu), 18 (Thu)
We kindly ask that you confirm our opening days on our website before making a reservation.
Thank you for your continued patronage of Kyoto Wakuden.
Beginning October 2025, we will observe regular closing days as follows:
Kyoto Wakuden Closure Days
October 9 (Thu), 16 (Thu)
November 6 (Thu), 13 (Thu)
December 4 (Thu), 18 (Thu)
We kindly ask that you confirm our opening days on our website before making a reservation.
Hamo harbors a rich umami within its delicate flesh. From early summer through autumn, it transforms character with the changing seasons. Sashimi, searing, grilled preparations, shabu-shabu . . . the charm of hamo varies endlessly with each culinary pairing. We invite you to savor these while feeling the gentle passage of time.
Hamo harbors a rich umami within its delicate flesh. From early summer through autumn, it transforms character with the changing seasons. Sashimi, searing, grilled preparations, shabu-shabu . . . the charm of hamo varies endlessly with each culinary pairing. We invite you to savor these while feeling the gentle passage of time.
The height of summer is upon us, with the distant sounds of Gion festival music drifting through the air. Sea bass, now at its peak with early-summer fat gently faded, offers a clean, subtle savor. We rinse it briskly in ice water and cool it over ice to bring out its refreshing character. Please enjoy this chilled offering as a way to lighten the heat of the season.
Read more ＞
The height of summer is upon us, with the distant sounds of Gion festival music drifting through the air. Sea bass, now at its peak with early-summer fat gently faded, offers a clean, subtle savor. We rinse it briskly in ice water and cool it over ice to bring out its refreshing character. Please enjoy this chilled offering as a way to lighten the heat of the season.
Read more ＞
Nurtured by the rich natural environment of Tango, these cockles are prized for their plump texture and refined sweetness. Their flavor deepens with heat. Savor this early summer delicacy grilled or swished in a hotpot.
Nurtured by the rich natural environment of Tango, these cockles are prized for their plump texture and refined sweetness. Their flavor deepens with heat. Savor this early summer delicacy grilled or swished in a hotpot.
