Stroll around Kyoto in July and you’ll find dumpling-shaped talismans hanging on doorways, marking homes as “Descendants of Somin Shōrai” (蘇民将来之子孫也). A nod to the legend of a poor man who offered food to a god disguised as a weary traveler and received generous blessings in return, the talisman is said to offer protection from disease and misfortune. Food can improve one’s quality of life, just as the character 食 suggests. What better reminder than a dish to celebrate the summer harvest, carefully nurtured and free of pesticides: sea urchin and tomatoes from Umemoto Farm in Kyotango blended together in a chilled soup.
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Starring here is the chili pepper leaf, or kigoshō. Seeds planted in spring have sprouted and grown little by little each day. Among them are green chili peppers, one of Kyoto’s most popular summer vegetables. The peppers vary in terms of aroma, type, and size, and their leaves and flowers are edible—and delicious. Aromatic and refreshing, the flavor is as fresh as it looks. Enjoy the taste of summer a little early this year.

The young sweetfish (ayu) from Lake Biwa herald the beginning of summer. Their petite size—about the length of an index finger—belies a surprisingly full-bodied flavor. We add refreshing white miso paste and punchy sweet onions and wild garlic to bring out the savory and bitter palate of the small fish.Read more ＞

Good news! Clams have arrived from Miyazu, Tango. Weighing in at over 200 grams each, these giants are full of plump and tender meat. We like to pair them with fresh seasonal vegetables and wild edible plants. The delicate flavor and aroma of the dish is pleasing to the nose and palate, and to the whole body.

‘Tis the season when successions of flowers and grasses shoot up and burst forth as the days grow warmer. The tranquil atmosphere soothes the spirit and pleases the eye. Culinary delights abound this month, too, with bright and flowery combinations of the season’s best ingredients. We await your visit to Kyoto Wakuden.
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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 ＞