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.
＜Ryotei & Restaurants＞
Kodaiji Wakuden
Lunch 12 noon-3 pm
Dinner 5:30 pm-8 pm
Muromachi Wakuden
Lunch 11:30 am-3 pm
Dinner 5:00 pm-8 pm
Kyoto Wakuden
Lunch 11 am-3:30 pm
Dinner 5 pm-8 pm
Itsutsu
Lunch 11:30 am-3:30 pm
Dinner 5:30 pm-8 pm
Tan
Breakfast seating at 8 am or 9 am
Lunch 12 noon-2:30 pm (last order: 2 pm)
Dinner 17 pm-8 pm upon reservation only
Hashitate
11 am-8 pm (last order: 8:15pm)
◇ No alcoholic beverages will be served after 7:00 p.m.in all ryotei & restaurants
＜Shops＞
Midland Square
omotase
Temporary store hours 10:30am–7pm
mushiyashinai
Temporarily closed
Shinjuku Isetan
Temporary store hours 10am–7pm
Ginza Matsuya
Temporary store hours 11am–8pm
※Sunday, national holidays Temporarily store hours 11am–7:30pm
Tamagawa Takashimaya SC
Temporary store hours 10am–8pm
Kyoto Takashimaya
Temporary store hours 10am–7pm
Osaka Takashimaya
Temporary store hours 10am–7pm
Nihonbashi Takashimaya
Temporary store hours 10:30am–19:30pm
Museum: Mitsumasa Anno
Temporary store hours 9:30am–17pm
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.
Moroko, a variety of grouper, can only be found in Lake Biwa. As its numbers decrease with each year, the fish becomes an increasingly valuable catch. Moroko season runs from December until early spring, when the females are packed full of roe. This fish may not be much to look at, but it sure is delicious. We offer it grilled with salt and scented with ginger.
Moroko, a variety of grouper, can only be found in Lake Biwa. As its numbers decrease with each year, the fish becomes an increasingly valuable catch. Moroko season runs from December until early spring, when the females are packed full of roe. This fish may not be much to look at, but it sure is delicious. We offer it grilled with salt and scented with ginger.
Having welcomed the new year, our spirits begin to stir anew. Young shoots are starting to grow, even under the snow. January also happens to be the year’s most abundant period for seasonal fish. At Kyoto Wakuden, we deliver the blessings of a harsh winter and small tidings of spring with our cuisine.
Having welcomed the new year, our spirits begin to stir anew. Young shoots are starting to grow, even under the snow. January also happens to be the year’s most abundant period for seasonal fish. At Kyoto Wakuden, we deliver the blessings of a harsh winter and small tidings of spring with our cuisine.
That familiar nip in the air means winter is soon approaching. Sunny days will still fall upon the Pacific Ocean side, but gray snow-laden clouds will bear down on the Sea of Japan with heavy storms and precipitation. And yet, the fruits of the sea will become firmer and even more delicious. At Wakuden, crab and amberjack tuna (buri) from the Sea of Japan will rendezvous with wild game from the mountains, along with seasonal vegetables whose flavor has been enriched by frost-covered mornings. The wintry atmospheric pattern—high pressure in the west and low pressure in the east—brings delicious tidings from the north.
Read more ＞
That familiar nip in the air means winter is soon approaching. Sunny days will still fall upon the Pacific Ocean side, but gray snow-laden clouds will bear down on the Sea of Japan with heavy storms and precipitation. And yet, the fruits of the sea will become firmer and even more delicious. At Wakuden, crab and amberjack tuna (buri) from the Sea of Japan will rendezvous with wild game from the mountains, along with seasonal vegetables whose flavor has been enriched by frost-covered mornings. The wintry atmospheric pattern—high pressure in the west and low pressure in the east—brings delicious tidings from the north.
Read more ＞
At last the ban on catching Taiza crab, known as the apparition of the Tango peninsula, has been lifted. We will be serving freshly delivered crabs, seductively sweet and of impeccable quality that shines on its own, roasted over charcoal or as shabu-shabu.
Read more ＞
At last the ban on catching Taiza crab, known as the apparition of the Tango peninsula, has been lifted. We will be serving freshly delivered crabs, seductively sweet and of impeccable quality that shines on its own, roasted over charcoal or as shabu-shabu.
Read more ＞
Snow crab season has come to call. Female snow crab (koppe-gani), a special gift from the sea, can only be harvested until December 31. We invite you to enjoy this seasonal delicacy, packed with colorful and richly flavored “inner eggs,” and deliciously gritty “outer eggs.”
Snow crab season has come to call. Female snow crab (koppe-gani), a special gift from the sea, can only be harvested until December 31. We invite you to enjoy this seasonal delicacy, packed with colorful and richly flavored “inner eggs,” and deliciously gritty “outer eggs.”
Japan’s Kiku Matsuri (Chrysanthemum Flower Festival) symbolizes youthful longevity and the driving away of evil spirits. For the occasion, we bring you an autumn bowl filled with chrysanthemum and yuba. (Lunch course)
Read more ＞
Japan’s Kiku Matsuri (Chrysanthemum Flower Festival) symbolizes youthful longevity and the driving away of evil spirits. For the occasion, we bring you an autumn bowl filled with chrysanthemum and yuba. (Lunch course)
Read more ＞
