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)
Japan’s Kiku Matsuri (Chrysanthemum Flower Festival) symbolizes youthful longevity and the driving away of evil spirits. For the occasion, we bring you an autumn bowl filled with chrysanthemum and yuba. (Lunch course)
Read more ＞
Japan’s Kiku Matsuri (Chrysanthemum Flower Festival) symbolizes youthful longevity and the driving away of evil spirits. For the occasion, we bring you an autumn bowl filled with chrysanthemum and yuba. (Lunch course)
Read more ＞
From the Gion Festival to the mountain bonfires at the close of Obon (Gozan no Okuribi), this summer was different from previous years in Kyoto. Even so, seasons change and so do our tastes. Nariai-yaki, a seasonal specialty at Wakuden, symbolizes this shift by bringing together hamo (pike conger eel), star of summer’s Gion Festival, and matsutake mushrooms, autumn’s gem.
From the Gion Festival to the mountain bonfires at the close of Obon (Gozan no Okuribi), this summer was different from previous years in Kyoto. Even so, seasons change and so do our tastes. Nariai-yaki, a seasonal specialty at Wakuden, symbolizes this shift by bringing together hamo (pike conger eel), star of summer’s Gion Festival, and matsutake mushrooms, autumn’s gem.
Mulberry fields stretch out over Kyōtango, Wakuden’s hometown. The hay-like fragrance of mulberry leaves accentuates the refreshing flavor of the hops, creating a local brew unique to Tango in its taste and aroma. A craft beer made from organically grown mulberry leaves, TANGO BEER is easy to drink and pairs well with Japanese cuisine.
link to purchase (Japanese only):
Mulberry fields stretch out over Kyōtango, Wakuden’s hometown. The hay-like fragrance of mulberry leaves accentuates the refreshing flavor of the hops, creating a local brew unique to Tango in its taste and aroma. A craft beer made from organically grown mulberry leaves, TANGO BEER is easy to drink and pairs well with Japanese cuisine.
link to purchase (Japanese only):
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 ＞
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 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 ＞
