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.
August 20- September 30, 2021
＜Ryotei & Restaurants＞
Kodaiji Wakuden
Temporary store hours
Lunch 12 noon-3 pm
Dinner 5 pm-8 pm
Muromachi Wakuden
Temporary store hours
Lunch 11:30 am-3 pm
Dinner 5 pm-8 pm
Kyoto Wakuden
11 am-3:30 pm(last reservation: 2:30 pm)
5 pm-8 pm(last reservation: 7 pm)
Itsutsu
Temporary store hours
Lunch 11:30 am-3:30 pm
Dinner 5:30 pm-8 pm
Tan
Temporary store hours
Breakfast seating at 8 am or 9 am
Lunch 12 noon-3 pm
Dinner 5 pm-8 pm
Hashitate
Temporary store hours
11 am-8 pm(last order 7 pm)
◇ During this time, we will not be serving alcohol. We apologize for the inconvenience to our guests, and appreciate your understanding and continued support.
＜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.
Mountain harvests have begun to arrive. Tanba chestnuts, moist and delicately sweet. Gingko nuts that glisten when put to a flame. The aromas of each fruit combine to make a tantalizing dish.
Mountain harvests have begun to arrive. Tanba chestnuts, moist and delicately sweet. Gingko nuts that glisten when put to a flame. The aromas of each fruit combine to make a tantalizing dish.
We call it an “encounter” when fruits of the sea and the mountains pair well together. And among them, hamo (conger eel) and matsutake mushrooms are an exceptionally divine match. The few matsutake mushrooms that make their appearance at the close of the rainy season pack a refreshing aroma and clear taste. Combined with hamo soup stock, their flavor is enhanced and a delightful dish is born.
We call it an “encounter” when fruits of the sea and the mountains pair well together. And among them, hamo (conger eel) and matsutake mushrooms are an exceptionally divine match. The few matsutake mushrooms that make their appearance at the close of the rainy season pack a refreshing aroma and clear taste. Combined with hamo soup stock, their flavor is enhanced and a delightful dish is born.
Cockles (torigai) from Tango’s Miyazu Bay are very delicate. Cultivating large ones requires not only meticulous care but also good luck with the weather. Roasting these slowly grown cockles brings out their richly sweet flavor. Don’t miss out on this short early summer season.
Cockles (torigai) from Tango’s Miyazu Bay are very delicate. Cultivating large ones requires not only meticulous care but also good luck with the weather. Roasting these slowly grown cockles brings out their richly sweet flavor. Don’t miss out on this short early summer season.
The season for Takagamine Kamo eggplant is upon us. Freshly picked each morning, Kyoto’s heirloom eggplants are known for their delicate texture and their squat and round shape. Early season Kamo eggplants, seedless and deliciously sweet and mild, are especially prized. We serve them grilled over charcoal with a light brushing of soy sauce and an accompaniment of ginger.
Read more ＞
The season for Takagamine Kamo eggplant is upon us. Freshly picked each morning, Kyoto’s heirloom eggplants are known for their delicate texture and their squat and round shape. Early season Kamo eggplants, seedless and deliciously sweet and mild, are especially prized. We serve them grilled over charcoal with a light brushing of soy sauce and an accompaniment of ginger.
Read more ＞
“Morning dug” bamboo shoots, grown in Oharano at the foot of Kyoto’s western mountains, have a sharply refreshing taste free of bitterness. We give them a simple charcoal grill to bring out their sweet aroma and give them a delightfully crisp texture.
“Morning dug” bamboo shoots, grown in Oharano at the foot of Kyoto’s western mountains, have a sharply refreshing taste free of bitterness. We give them a simple charcoal grill to bring out their sweet aroma and give them a delightfully crisp texture.
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.
