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.
◇ 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.
 

Taiza Crab Taiza Crab

Kodaiji Wakuden

2021.12.01

Taiza Crab

Taiza Crab

The time of year for crab from Tango peninsula is upon us once more. Moist, savory, and beautifully textured—it is delicious beyond words. We forego any special seasoning, and give it just a slight charcoal roast. We invite you to come and enjoy the natural sweetness of this special and rare crab.Read more >

The time of year for crab from Tango peninsula is upon us once more. Moist, savory, and beautifully textured—it is delicious beyond words. We forego any special seasoning, and give it just a slight charcoal roast. We invite you to come and enjoy the natural sweetness of this special and rare crab.Read more >

Nariai-yaki  (Matsutake Mushrooms and Pike Conger Eel) Nariai-yaki  (Matsutake Mushrooms and Pike Conger Eel)

Muromachi Wakuden

2021.09.21

Nariai-yaki
(Matsutake Mushrooms and Pike Conger Eel)

Nariai-yaki
(Matsutake Mushrooms and Pike Conger Eel)

When the hot summer ends and the temperatures drop, the mountain’s bounties start rolling in. After spawning their eggs, pike conger eel (hamo) store up nutrients for the winter. The hamo this season are extra plump and full of deep flavor that pairs especially well with matsutake mushrooms. By slow-roasting the fatty hamo over charcoal, the fragrant matsutake mushrooms absorb the savoriness of the fish and the flavors synergize to create a complete dish. Served with sauce and a pickled plum cooked in dashi.
Read more >

When the hot summer ends and the temperatures drop, the mountain’s bounties start rolling in. After spawning their eggs, pike conger eel (hamo) store up nutrients for the winter. The hamo this season are extra plump and full of deep flavor that pairs especially well with matsutake mushrooms. By slow-roasting the fatty hamo over charcoal, the fragrant matsutake mushrooms absorb the savoriness of the fish and the flavors synergize to create a complete dish. Served with sauce and a pickled plum cooked in dashi.
Read more >

Tanba Chestnuts Tanba Chestnuts

Kodaiji Wakuden

2021.09.14

Tanba Chestnuts

Tanba Chestnuts

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.

Hamo (Conger Eel)  and Matsutake Mushrooms Hamo (Conger Eel)  and Matsutake Mushrooms

Kodaiji Wakuden

2021.08.03

Hamo (Conger Eel)
and Matsutake Mushrooms

Hamo (Conger Eel)
and Matsutake Mushrooms

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.

Read more >

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.

Read more >

Cockles Cockles

Kodaiji Wakuden

2021.05.19

Cockles

Cockles

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.

Kamo Eggplant Kamo Eggplant

Muromachi Wakuden

2021.05.19

Kamo Eggplant

Kamo Eggplant

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 >