Matsunouchi Menu Matsunouchi Menu

Kyoto Wakuden

2018.12.31

Matsunouchi Menu

Matsunouchi Menu

Matsunouchi means “the year God will bless you”, and we’re serving a special Matsunouchi Menu from January 2 to January 15. The variety of courses will feature foods believed to being good fortune. Celebrate your auspicious new year with steamed abalone, kuruma shrimp, akagai (ark shells), Ise lobster, boar hot pot and other exquisite Japanese local ingredients.
20,000 yen (inclusive of tax)

Matsunouchi means “the year God will bless you”, and we’re serving a special Matsunouchi Menu from January 2 to January 15. The variety of courses will feature foods believed to being good fortune. Celebrate your auspicious new year with steamed abalone, kuruma shrimp, akagai (ark shells), Ise lobster, boar hot pot and other exquisite Japanese local ingredients.
20,000 yen (inclusive of tax)

Fuku Menu Fuku Menu

Kyoto Wakuden

2018.12.31

Fuku Menu

Fuku Menu

Enjoy exquisite umami with our seasonal fuku menu, beginning on January 16. We’re calling it “fuku” instead of “fugu” because it sounds pleasant with a meaning of happiness. The picture is one of the dishes on the menu, charcoal-grilled fuku shirako with Kyoto sweet white miso.
20,000 yen (inclusive of tax)

Enjoy exquisite umami with our seasonal fuku menu, beginning on January 16. We’re calling it “fuku” instead of “fugu” because it sounds pleasant with a meaning of happiness. The picture is one of the dishes on the menu, charcoal-grilled fuku shirako with Kyoto sweet white miso.
20,000 yen (inclusive of tax)

Usa akagai clam Usa akagai clam

Kodaiji Wakuden

2018.12.11

Usa akagai clam

Usa akagai clam

We are proud to serve akagai, ark shell clams, from Usa City. They are extraordinary plump, juicy and naturally sweet. We are serving these special clams as sashimi, prepared with fine cuts across the surface and spritzed with the fragrant Japanese citrus, sudachi.

We are proud to serve akagai, ark shell clams, from Usa City. They are extraordinary plump, juicy and naturally sweet. We are serving these special clams as sashimi, prepared with fine cuts across the surface and spritzed with the fragrant Japanese citrus, sudachi.

Chef’s Course Chef’s Course

Kyoto Wakuden

2018.12.11

Chef’s Course

Chef’s Course

Fish caught in Western Japan become even more flavorful in the winter. The textures also transform, which is true of guji, or amadai. The fish is almost impossibly soft yet firm, and is not to be missed. We are also serving “shinjo”, a Japanese-style crab cake, made almost exclusively from rich crab meat.
15,000 yen (inclusive of tax)

Fish caught in Western Japan become even more flavorful in the winter. The textures also transform, which is true of guji, or amadai. The fish is almost impossibly soft yet firm, and is not to be missed. We are also serving “shinjo”, a Japanese-style crab cake, made almost exclusively from rich crab meat.
15,000 yen (inclusive of tax)

A Long Slow Burn A Long Slow Burn

Thread by Thread
Essays by Prairie Stuart-Wolff

2018.12.11

A Long Slow Burn

A Long Slow Burn

Scarlet bars of binchotan charcoal are stacked in the sunken hearth. They warm the Irori room steadily on a night as cold as they come in Kyoto. By the end of a long, delicious evening the draft from a high window cracked open is welcome. It raises a whirl of papery scales from the white charcoal that flutter in the glow of the light overhead like a soft snow flurry.

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Scarlet bars of binchotan charcoal are stacked in the sunken hearth. They warm the Irori room steadily on a night as cold as they come in Kyoto. By the end of a long, delicious evening the draft from a high window cracked open is welcome. It raises a whirl of papery scales from the white charcoal that flutter in the glow of the light overhead like a soft snow flurry.

Read more >

Kue from Tsushima Kue from Tsushima

Kodaiji Wakuden

2018.12.11

Kue from Tsushima

Kue from Tsushima

Kue’s flesh is very rigid right after it has been caught, so we age it for two weeks to allow the muscle fibers to relax into a pleasantly firm texture. It is rich in umami and relatively lean, so we take utmost care in preparation. Grilled over charcoal, the skin becomes crisp while the inside remains rare, creating a brilliant contrast of textures.

Kue’s flesh is very rigid right after it has been caught, so we age it for two weeks to allow the muscle fibers to relax into a pleasantly firm texture. It is rich in umami and relatively lean, so we take utmost care in preparation. Grilled over charcoal, the skin becomes crisp while the inside remains rare, creating a brilliant contrast of textures.