Please confirm year-end and new-year closures, as it varies between locations.
Kodaiji Wakuden Muromachi Wakuden Kyoto Wakuden Itsutsu Tan Hashitate

 
 

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.

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.

Hashitate
Temporary store hours 11am-10pm (last order 8:30pm)

 

Midland Square
omotase
Temporary store hours 10:30am–7pm
Mushiyashinai
Temporary store hours 11am–4m (last order 3:30pm)
Closed on Wednesdays

 

Tamagawa Takashimaya SC
Temporary store hours 10am–8pm
Kyoto Takashimaya
Temporary store hours 10am–8pm

 

Osaka Takashimaya
Temporary store hours 10am–8pm
Nihonbashi Takashimaya
Temporary store hours 10:30am–19:30pm

 

Museum: Mitsumasa Anno
Temporary store hours 9:30am–17pm

Taiza Crab Taiza Crab

Muromachi Wakuden

2020.11.11

Taiza Crab

Taiza Crab

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 >

Female Snow Crab Female Snow Crab

Kodaiji Wakuden

2020.11.10

Female Snow Crab

Female Snow Crab

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.”

Chrysanthemum bowl Chrysanthemum bowl

Muromachi Wakuden

2020.09.10

Chrysanthemum bowl

Chrysanthemum bowl

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 >

Nariai-yaki Nariai-yaki

Kodaiji Wakuden

2020.09.09

Nariai-yaki

Nariai-yaki

From the Gion Festival to the mountain bonfires at the close of Obon (Gozan no Okuribi), this summer was different from previous years in Kyoto. Even so, seasons change and so do our tastes. Nariai-yaki, a seasonal specialty at Wakuden, symbolizes this shift by bringing together hamo (pike conger eel), star of summer’s Gion Festival, and matsutake mushrooms, autumn’s gem.

From the Gion Festival to the mountain bonfires at the close of Obon (Gozan no Okuribi), this summer was different from previous years in Kyoto. Even so, seasons change and so do our tastes. Nariai-yaki, a seasonal specialty at Wakuden, symbolizes this shift by bringing together hamo (pike conger eel), star of summer’s Gion Festival, and matsutake mushrooms, autumn’s gem.

TANGO BEER TANGO BEER

Wakuden

2020.09.01

TANGO BEER

TANGO BEER

Mulberry fields stretch out over Kyōtango, Wakuden’s hometown. The hay-like fragrance of mulberry leaves accentuates the refreshing flavor of the hops, creating a local brew unique to Tango in its taste and aroma. A craft beer made from organically grown mulberry leaves, TANGO BEER is easy to drink and pairs well with Japanese cuisine.
 
link to purchase (Japanese only):

 
https://www.kuchinashi.jp/product-page/tangobeer

Mulberry fields stretch out over Kyōtango, Wakuden’s hometown. The hay-like fragrance of mulberry leaves accentuates the refreshing flavor of the hops, creating a local brew unique to Tango in its taste and aroma. A craft beer made from organically grown mulberry leaves, TANGO BEER is easy to drink and pairs well with Japanese cuisine.
 
link to purchase (Japanese only):

 
https://www.kuchinashi.jp/product-page/tangobeer

Shell Bake of Horsehair Crab,  Kamo Eggplant, and Sea Urchin Shell Bake of Horsehair Crab,  Kamo Eggplant, and Sea Urchin

Muromachi Wakuden

2020.07.25

Shell Bake of Horsehair Crab,
Kamo Eggplant, and Sea Urchin

Shell Bake of Horsehair Crab,
Kamo Eggplant, and Sea Urchin

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.
Read more >

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.
Read more >