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)
(from June 19 till further notice)

 

Midland Square
omotase
Temporary store hours 10:30am–7pm (from May 18 till further notice)
Mushiyashinai
Temporary store hours 11am–6pm (last order 5:30pm) (from June 23 till further notice)
Closed on Wednesdays

 

Tamagawa Takashimaya SC
Temporary store hours 10am–8pm (from May 27 till further notice)

 

Kyoto Takashimaya
Temporary store hours 10:30am–7:30pm (from June 10 till further notice)

 

Osaka Takashimaya
Temporary store hours 10am–7pm (from May 27 till further notice)

 

Nihonbashi Takashimaya
Temporary store hours 10:30am–19:30pm (from May 27 till further notice)

 

Museum: Mitsumasa Anno
Temporary store hours 9:30am–17pm (from May 21 till further notice)

 

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 >

Summer Sea Urchin Summer Sea Urchin

Kodaiji Wakuden

2020.07.16

Summer Sea Urchin

Summer Sea Urchin

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.

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 July

Kyoto Wakuden

2020.07.07

July

July

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.
Read more >

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.
Read more >

Hana Sansho Hana Sansho

Kodaiji Wakuden

2020.04.07

Hana Sansho

Hana Sansho

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.
Read more >

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.
Read more >

Tanba Beef and Flower Pepper Hotpot Tanba Beef and Flower Pepper Hotpot

Muromachi Wakuden

2020.04.01

Tanba Beef and
Flower Pepper Hotpot

Tanba Beef and
Flower Pepper Hotpot

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.
Read more >

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.
Read more >

Akagai (Ark Shell) Akagai (Ark Shell)

Muromachi Wakuden

2020.03.14

Akagai (Ark Shell)

Akagai (Ark Shell)

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.
Read more >

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.
Read more >