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.
◇ We will resume serving alcoholic beverages on October 1, 2021. Please contact each Ryotei & Restaurants for details.
＜Ryotei & Restaurants＞
Kodaiji Wakuden
Temporary store hours
Lunch 12 noon-3 pm
Dinner 5:30 pm-9 pm
Muromachi Wakuden
Temporary store hours
Lunch 11:30 am-3 pm
Dinner 5:30 pm-9 pm
Kyoto Wakuden
11 am-3:30 pm(last reservation: 2:30 pm)
5 pm-10 pm(last reservation: 8:30 pm)
Itsutsu
Temporary store hours
Lunch 11:30 am-3:30 pm
Dinner 5:30 pm-9 pm
Tan
Temporary store hours
Breakfast seating at 8 am or 9 am
Lunch 12 noon-3 pm
Dinner 5 pm-9 pm
Hashitate
11 am-10 pm(last order 9 pm)
＜Shops＞
Daitokuji
10 am–5 pm, closed on Thursdays
Sakaimachi
omotase
10 am–7 pm
Tearoom
1 pm–5 pm (last order: 4:30 pm)
JP Kyoto Isetan
Temporary store hours 10 am–8 pm
Matsuzakaya Nagoya
10 am–8 pm
Marunouchi
Temporary store hours 10:30 am–7 pm
Shinjuku Isetan
Temporary store hours 10 am–8 pm
Ginza Matsuya
Temporary store hours 10 am–8 pm
Tamagawa Takashimaya SC
Temporary store hours 10 am–8 pm
Kyoto Takashimaya
Temporary store hours 10 am–8 pm
Nihonbashi Takashimaya
Temporary store hours 10:30 am–7:30 pm
Museum: Mitsumasa Anno
Temporary store hours 9:30 am–5 pm
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.
Please note an upcoming price change at Ryotei & Restaurants.
Effective October 1, 2022, the following prices will apply. We thank you for your understanding and continued support.
Please note an upcoming price change at Ryotei & Restaurants.
Effective October 1, 2022, the following prices will apply. We thank you for your understanding and continued support.
The last of the heat is finally gone and we’ve now entered the season of harvest. Let the fragrance of the mountains, pleasing textures, and nourishing broth of this dish soak into the body.
Read more ＞
The last of the heat is finally gone and we’ve now entered the season of harvest. Let the fragrance of the mountains, pleasing textures, and nourishing broth of this dish soak into the body.
Read more ＞
The bonfires have ended and the first signs of autumn are peeking out. Hamo (Japanese conger eel), the main culinary star of the Gion Festival, changes its appearance with the passing of summer. Yet hamo is equally representative of the autumn season. Combining it with matsutake mushrooms makes for a gorgeous dish, one we accent with a crisp finish of kabosu citrus.
The bonfires have ended and the first signs of autumn are peeking out. Hamo (Japanese conger eel), the main culinary star of the Gion Festival, changes its appearance with the passing of summer. Yet hamo is equally representative of the autumn season. Combining it with matsutake mushrooms makes for a gorgeous dish, one we accent with a crisp finish of kabosu citrus.
Stroll around Kyoto in July and you’ll find dumpling-shaped talismans hanging on doorways, marking homes as “Descendants of Somin Shōrai” (蘇民将来之子孫也). A nod to the legend of a poor man who offered food to a god disguised as a weary traveler and received generous blessings in return, the talisman is said to offer protection from disease and misfortune. Food can improve one’s quality of life, just as the character 食 suggests. What better reminder than a dish to celebrate the summer harvest, carefully nurtured and free of pesticides: sea urchin and tomatoes from Umemoto Farm in Kyotango blended together in a chilled soup.
Read more ＞
Stroll around Kyoto in July and you’ll find dumpling-shaped talismans hanging on doorways, marking homes as “Descendants of Somin Shōrai” (蘇民将来之子孫也). A nod to the legend of a poor man who offered food to a god disguised as a weary traveler and received generous blessings in return, the talisman is said to offer protection from disease and misfortune. Food can improve one’s quality of life, just as the character 食 suggests. What better reminder than a dish to celebrate the summer harvest, carefully nurtured and free of pesticides: sea urchin and tomatoes from Umemoto Farm in Kyotango blended together in a chilled soup.
Read more ＞
Starring here is the chili pepper leaf, or kigoshō. Seeds planted in spring have sprouted and grown little by little each day. Among them are green chili peppers, one of Kyoto’s most popular summer vegetables. The peppers vary in terms of aroma, type, and size, and their leaves and flowers are edible—and delicious. Aromatic and refreshing, the flavor is as fresh as it looks. Enjoy the taste of summer a little early this year.
Starring here is the chili pepper leaf, or kigoshō. Seeds planted in spring have sprouted and grown little by little each day. Among them are green chili peppers, one of Kyoto’s most popular summer vegetables. The peppers vary in terms of aroma, type, and size, and their leaves and flowers are edible—and delicious. Aromatic and refreshing, the flavor is as fresh as it looks. Enjoy the taste of summer a little early this year.
The young sweetfish (ayu) from Lake Biwa herald the beginning of summer. Their petite size—about the length of an index finger—belies a surprisingly full-bodied flavor. We add refreshing white miso paste and punchy sweet onions and wild garlic to bring out the savory and bitter palate of the small fish.Read more ＞
The young sweetfish (ayu) from Lake Biwa herald the beginning of summer. Their petite size—about the length of an index finger—belies a surprisingly full-bodied flavor. We add refreshing white miso paste and punchy sweet onions and wild garlic to bring out the savory and bitter palate of the small fish.Read more ＞
