For this luxurious dish of layered umami flavors, we combine the meat and miso of Hokkaidō horsehair crab—at its freshest now in the summer—with sea urchin and kamo eggplant, then bake it in the crab shell. Kamo eggplant is the masterpiece of Kyoto summer vegetables, and our chefs select the best ones directly from the fields themselves.
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Different varieties of sea urchin from all over the archipelago—Hokkaido to Kyushu—are arriving at Wakuden. Red sea urchin with its rich and robust flavor. White sea urchin, smooth and delightfully sweet. We invite you to enjoy the bliss of tasting each side by side.

July in Kyoto, on a typical year, means you can hear the sounds of Gion-bayashi festival music everywhere. It is a month when people enjoy the advent of summer and offer prayers for sound health and peace. This year we just sincerely wish for the swift return of a world where people can live with peace of mind. We await you at Wakuden with a July menu of seafood and summer vegetables to help you beat the heat.
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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.
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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.
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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.
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