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.
June 1- June 20, 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
Temporary store hours
Lunch 11 am-3:30 pm (last reservation: 2:30 pm)
Dinner 5 pm-8 pm (last reservation: 6:30 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 period, alcoholic beverages will not be served in ryotei and restaurants.
＜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)
Kyoto Isetan
Temporary store hours 10 am–7 pm
Midland Square
omotase
Weekdays 10:30 am–7 pm, Saturday/Sunday 10:30 am–6 pm
mushiyashinai
Temporary store hours 11 am–4 pm (last order: 3:30 pm), closed on Tuesdays, Wednesday
Matsuzakaya Nagoya
Weekdays 10 am–8 pm, Saturday/Sunday 10 am–6 pm
Marunouchi
Temporary store hours 10:30 am–7 pm
Shinjuku Isetan
Temporary store hours 10 am–8 pm
Ginza Matsuya
Temporary store hours 11 am–8 pm
Tamagawa Takashimaya SC
Temporary store hours 10 am–8 pm
Kyoto Takashimaya
Temporary store hours 10 am–7 pm
Osaka 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.
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.
Having welcomed the new year, our spirits begin to stir anew. Young shoots are starting to grow, even under the snow. January also happens to be the year’s most abundant period for seasonal fish. At Kyoto Wakuden, we deliver the blessings of a harsh winter and small tidings of spring with our cuisine.
Having welcomed the new year, our spirits begin to stir anew. Young shoots are starting to grow, even under the snow. January also happens to be the year’s most abundant period for seasonal fish. At Kyoto Wakuden, we deliver the blessings of a harsh winter and small tidings of spring with our cuisine.
That familiar nip in the air means winter is soon approaching. Sunny days will still fall upon the Pacific Ocean side, but gray snow-laden clouds will bear down on the Sea of Japan with heavy storms and precipitation. And yet, the fruits of the sea will become firmer and even more delicious. At Wakuden, crab and amberjack tuna (buri) from the Sea of Japan will rendezvous with wild game from the mountains, along with seasonal vegetables whose flavor has been enriched by frost-covered mornings. The wintry atmospheric pattern—high pressure in the west and low pressure in the east—brings delicious tidings from the north.
Read more ＞
That familiar nip in the air means winter is soon approaching. Sunny days will still fall upon the Pacific Ocean side, but gray snow-laden clouds will bear down on the Sea of Japan with heavy storms and precipitation. And yet, the fruits of the sea will become firmer and even more delicious. At Wakuden, crab and amberjack tuna (buri) from the Sea of Japan will rendezvous with wild game from the mountains, along with seasonal vegetables whose flavor has been enriched by frost-covered mornings. The wintry atmospheric pattern—high pressure in the west and low pressure in the east—brings delicious tidings from the north.
Read more ＞
