The season of new tea begins with the first warmth of summer. Tea farmers are busy harvesting their fields but one can also find Camellia sinensis, the small tree whose leaves become tea, growing in the wild. The bud and first leaves on a tender stem are easily plucked. Picking by hand ensures that only the newest tea leaves are harvested and preserves their lovely shape.
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The season of new tea begins with the first warmth of summer. Tea farmers are busy harvesting their fields but one can also find Camellia sinensis, the small tree whose leaves become tea, growing in the wild. The bud and first leaves on a tender stem are easily plucked. Picking by hand ensures that only the newest tea leaves are harvested and preserves their lovely shape.
Read more ＞
Just-planted rice paddies glisten, reflecting the clouds. Helplessly tiny seedlings sway in unison with the wind. Such is the scene of paddy fields, continuing on since the ancient Yayoi period. On Wakuden’s paddies, too, filled with pure spring water deep in the mountains of Tango Kumihama, our cooks and staff will plant rice with guests.
Just-planted rice paddies glisten, reflecting the clouds. Helplessly tiny seedlings sway in unison with the wind. Such is the scene of paddy fields, continuing on since the ancient Yayoi period. On Wakuden’s paddies, too, filled with pure spring water deep in the mountains of Tango Kumihama, our cooks and staff will plant rice with guests.
Sarasa Yoshioka, sixth-generation master dyer at the Yoshioka textile atelier in Kyoto, works with quiet passion and persistence. Even on a day off her hands grow restless and her mind wanders back to work, work that takes her far into the depths of antiquity and also towards a vision of the future.
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Sarasa Yoshioka, sixth-generation master dyer at the Yoshioka textile atelier in Kyoto, works with quiet passion and persistence. Even on a day off her hands grow restless and her mind wanders back to work, work that takes her far into the depths of antiquity and also towards a vision of the future.
Read more ＞
Fresh green leaves mean it’s time for the Aoi Matsuri: a procession of five-hundred people winding through the Kyoto streets, as if out of an ancient picture scroll. For our May course, we offer a hot pot with Japanese peppercorn flowers (hana sansho) and either Tango surf clam (torigai) or Wagyu beef. Try also the season’s first bonito and a chilled bowl full of hairy crab, Kyoto eggplant (kamonasu), and a plant called water shield (junsai). We invite you to experience the aroma and refreshment of these dishes.
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Fresh green leaves mean it’s time for the Aoi Matsuri: a procession of five-hundred people winding through the Kyoto streets, as if out of an ancient picture scroll. For our May course, we offer a hot pot with Japanese peppercorn flowers (hana sansho) and either Tango surf clam (torigai) or Wagyu beef. Try also the season’s first bonito and a chilled bowl full of hairy crab, Kyoto eggplant (kamonasu), and a plant called water shield (junsai). We invite you to experience the aroma and refreshment of these dishes.
Read more ＞
Natural Japanese peppercorns—male flowers (hana sansho) and leaf buds (kinome)—brought in from Kyoto and Nara. We prepare a shabu shabu of Tanba beef and hana sansho, and for the first time sprinkle in the pepper leaf buds too.
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Natural Japanese peppercorns—male flowers (hana sansho) and leaf buds (kinome)—brought in from Kyoto and Nara. We prepare a shabu shabu of Tanba beef and hana sansho, and for the first time sprinkle in the pepper leaf buds too.
Read more ＞
White Bamboo Shoots
Bamboo shoots grown in Kyoto’s Oharano have an exquisite milky color. To deliver a flavor and aroma like nothing you’ve experienced before, we forego the use of rice bran (typically used to dispose of bitterness) and preserve the original power of the shoots. Presented to you grilled or featured in a soup.
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White Bamboo Shoots
Bamboo shoots grown in Kyoto’s Oharano have an exquisite milky color. To deliver a flavor and aroma like nothing you’ve experienced before, we forego the use of rice bran (typically used to dispose of bitterness) and preserve the original power of the shoots. Presented to you grilled or featured in a soup.
Read more ＞
