Dear Customers,
To aid in efforts to prevent the further spread of the novel coronavirus, we are temporarily adjusting our restaurant and store hours.
Some of our locations have shortened opening hours to ensure the health and safety of our customers and staff. Please check the website for details.
To lessen the risk of spreading the novel coronavirus, and to create a safe environment for customers and staff, we will be adopting the following measures:
Masks will be worn by all staff
Hand sanitizer will be available
Staff will be asked to frequently wash hands
Tables will be rearranged to provide extra space between customers
Regular temperature checks will be given to staff
We will avoid creating closed environments, close contact, or close conversation
Please refrain from visiting us if you have fever, coughing, or any other symptoms.
We appreciate your kind understanding.
Kyoto Wakuden
Temporary store hours
Lunch 11am-3:30pm (last reservation:2:30pm)
Dinner 5pm-9pm (last reservation:7:30pm)
(from May 25 till further notice)
Itsutsu
Temporary store hours
Lunch 11:30am-3pm
Dinner 5:30pm-8pm
(from May 25 till further notice)
Hashitate
Temporary store hours 11am-9pm (last order 8pm)
(from May 25 till further notice)
Sakaimachi
omotase
10am–7pm (from March 3 till further notice)
Chakaseki Tearoom
from April 13 until further notice
Weekdays 1pm–5pm (last order 4:30pm)
Saturday/Sunday/national holidays 1pm–6pm (last order 5:30pm)
JR Kyoto Isetan
Temporary store hours 10:30am–7:30pm
(from May 25 till further notice)
Midland Square
omotase
Temporary store hours 10:30am–7pm (from May 18 till further notice)
Mushiyashinai
Temporary store hours 11am–3:30pm (from May 18 till further notice)
Closed on Wednesdays
Matsuzakaya Nagoya
Temporary store hours 10am–6pm (from June 1 till further notice)
Marunouchi
omotase 10:30am–7pm
Chakaseki Tearoom 11am–5:30pm (last order 5pm)
Shinjuku Isetan
Temporary store hours 11am–7pm (from May 30 till further notice)
Matsuya Ginza
Temporary store hours 11am–9pm (from May 25 till further notice)
Tamagawa Takashimaya SC
Temporary store hours 10am–8pm (from May 27 till further notice)
Kyoto Takashimaya
Temporary store hours 10:30am–6:30pm (from February 28 till further notice)
Osaka Takashimaya
Temporary store hours 10am–7pm (from May 27 till further notice)
Nihonbashi Takashimaya
Temporary store hours 10:30am–19:30pm (from May 27 till further notice)
Museum: Mitsumasa Anno
Temporary store hours 9:30am–17pm (from May 21 till further notice)
It’s officially springtime at Wakuden when Hana Sansho, or flower pepper, arrives. The buds came a little early this year, likely because of the warm winter. We are preparing a shabu-shabu with Hana Sansho and Tanba Beef for you.
Read more ＞
It’s officially springtime at Wakuden when Hana Sansho, or flower pepper, arrives. The buds came a little early this year, likely because of the warm winter. We are preparing a shabu-shabu with Hana Sansho and Tanba Beef for you.
Read more ＞
This year’s warm winter gave us an early harvest of Hana Sansho, or flower pepper. There is only a very short window to pick the buds before the flowers open. Hana Sansho, used plentifully and generously, is Wakuden’s spring speciality. You can enjoy it with filet and sirloin, a dish we will be offering until the end of May.
Read more ＞
This year’s warm winter gave us an early harvest of Hana Sansho, or flower pepper. There is only a very short window to pick the buds before the flowers open. Hana Sansho, used plentifully and generously, is Wakuden’s spring speciality. You can enjoy it with filet and sirloin, a dish we will be offering until the end of May.
Read more ＞
Shellfish are one of the oldest ingredients for Japanese cuisine, said to have been eaten in the archipelago since the Jōmon period. Spring is their peak season. Ark shell from Oita prefecture are extra plump, some weighing up to 500 grams. Now, before they spawn, is the best time to enjoy their delectable savory yet sweet flavor and beachy aroma, which we complement with vinegared miso.
Read more ＞
Shellfish are one of the oldest ingredients for Japanese cuisine, said to have been eaten in the archipelago since the Jōmon period. Spring is their peak season. Ark shell from Oita prefecture are extra plump, some weighing up to 500 grams. Now, before they spawn, is the best time to enjoy their delectable savory yet sweet flavor and beachy aroma, which we complement with vinegared miso.
Read more ＞
In Kyoto, the first tidings of plum blossoms are popping up here and there. These days, as delicate flowery scents start wafting about, we are anxiously awaiting the advent of spring. February’s menu at Kyoto Wakuden incorporates a touch of spring vegetables to whet your appetite for the season ahead: “wild mountain plants (sansai) and raw sliced fish,” “Mineoka tofu in a pureed soup of blowfish milt,” “blowfish on rice,” and more.
Read more ＞
In Kyoto, the first tidings of plum blossoms are popping up here and there. These days, as delicate flowery scents start wafting about, we are anxiously awaiting the advent of spring. February’s menu at Kyoto Wakuden incorporates a touch of spring vegetables to whet your appetite for the season ahead: “wild mountain plants (sansai) and raw sliced fish,” “Mineoka tofu in a pureed soup of blowfish milt,” “blowfish on rice,” and more.
Read more ＞
This time of year, when winter lingers on, a variety of wild game meat comes in. Bear from Fukui. Wild boar from Oita. Pheasant from Kochi. Duck from Niigata. We take these meats, which harness the power of the wild, and grill them over charcoal or serve them in a hotpot. The last vegetables of winter are reaching their peak sweetness, and wild plants are starting to spring up in the mountains—the season is shifting.
This time of year, when winter lingers on, a variety of wild game meat comes in. Bear from Fukui. Wild boar from Oita. Pheasant from Kochi. Duck from Niigata. We take these meats, which harness the power of the wild, and grill them over charcoal or serve them in a hotpot. The last vegetables of winter are reaching their peak sweetness, and wild plants are starting to spring up in the mountains—the season is shifting.
Taiza crab is said to be most delicious in February, when winter’s cold reaches its peak. We offer these freshly delivered crabs, which stand out for their sweetness and high-quality meat, grilled over charcoal fire and shabu-shabu style.
Taiza crab is said to be most delicious in February, when winter’s cold reaches its peak. We offer these freshly delivered crabs, which stand out for their sweetness and high-quality meat, grilled over charcoal fire and shabu-shabu style.
