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.
Kyoto Wakuden
11am–3:30pm (last order 2:30pm)
5pm–9pm (last order 7:30pm)
from April 4 until further notice
Hashitate
11am–9pm (last order 8pm)
from April 4 until further notice
Sakaimachi
10am–7pm (from March 3 till further notice)
JR Kyoto Isetan
10:30am–7:30pm（from April 4 until further notice）
Midland Square
10:30am–7pm (from March 3 till further notice)
Matsuzakaya Nagoya
Temporary store hours 10am–6pm (from April 8 till further notice)
Marunouchi
Closed from April 8 until further notice
Shinjuku Isetan
Closed from April 8 until further notice
Matsuya Ginza
Closed from April 8 until further notice
Tamagawa Takashimaya SC
Closed from April 8 until further notice
Kyoto Takashimaya
Temporary store hours 10:30am–7:30pm (from February 28 till further notice)
Osaka Takashimaya
Temporary store hours 10am–6pm (from April 8 till further notice)
Nihonbashi Takashimaya
Temporary store hours 10:30am–6pm (from April 8 till further notice)
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 ＞
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 ＞
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 ＞
In Kyoto, the first tidings of plum blossoms are popping up here and there. These days, as delicate flowery scents start wafting about, we are anxiously awaiting the advent of spring. February’s menu at Kyoto Wakuden incorporates a touch of spring vegetables to whet your appetite for the season ahead: “wild mountain plants (sansai) and raw sliced fish,” “Mineoka tofu in a pureed soup of blowfish milt,” “blowfish on rice,” and more.
Read more ＞
In Kyoto, the first tidings of plum blossoms are popping up here and there. These days, as delicate flowery scents start wafting about, we are anxiously awaiting the advent of spring. February’s menu at Kyoto Wakuden incorporates a touch of spring vegetables to whet your appetite for the season ahead: “wild mountain plants (sansai) and raw sliced fish,” “Mineoka tofu in a pureed soup of blowfish milt,” “blowfish on rice,” and more.
Read more ＞
This time of year, when winter lingers on, a variety of wild game meat comes in. Bear from Fukui. Wild boar from Oita. Pheasant from Kochi. Duck from Niigata. We take these meats, which harness the power of the wild, and grill them over charcoal or serve them in a hotpot. The last vegetables of winter are reaching their peak sweetness, and wild plants are starting to spring up in the mountains—the season is shifting.
This time of year, when winter lingers on, a variety of wild game meat comes in. Bear from Fukui. Wild boar from Oita. Pheasant from Kochi. Duck from Niigata. We take these meats, which harness the power of the wild, and grill them over charcoal or serve them in a hotpot. The last vegetables of winter are reaching their peak sweetness, and wild plants are starting to spring up in the mountains—the season is shifting.
Taiza crab is said to be most delicious in February, when winter’s cold reaches its peak. We offer these freshly delivered crabs, which stand out for their sweetness and high-quality meat, grilled over charcoal fire and shabu-shabu style.
Taiza crab is said to be most delicious in February, when winter’s cold reaches its peak. We offer these freshly delivered crabs, which stand out for their sweetness and high-quality meat, grilled over charcoal fire and shabu-shabu style.
