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.
◇ We will resume serving alcoholic beverages on October 1, 2021. Please contact each Ryotei & Restaurants for details.
＜Ryotei & Restaurants＞
Kodaiji Wakuden
Temporary store hours
Lunch 12 noon-3 pm
Dinner 5:30 pm-9 pm
Muromachi Wakuden
Temporary store hours
Lunch 11:30 am-3 pm
Dinner 5:30 pm-9 pm
Kyoto Wakuden
11 am-3:30 pm(last reservation: 2:30 pm)
5 pm-10 pm(last reservation: 8:30 pm)
Itsutsu
Temporary store hours
Lunch 11:30 am-3:30 pm
Dinner 5:30 pm-9 pm
Tan
Temporary store hours
Breakfast seating at 8 am or 9 am
Lunch 12 noon-3 pm
Dinner 5 pm-9 pm
Hashitate
11 am-10 pm(last order 9 pm)
＜Shops＞
Daitokuji
10 am–5 pm, closed on Thursdays
Sakaimachi
omotase
10 am–7 pm
Tearoom
1 pm–5 pm (last order: 4:30 pm)
JP Kyoto Isetan
Temporary store hours 10 am–8 pm
Matsuzakaya Nagoya
10 am–8 pm
Marunouchi
Temporary store hours 10:30 am–7 pm
Shinjuku Isetan
Temporary store hours 10 am–8 pm
Ginza Matsuya
Temporary store hours 10 am–8 pm
Tamagawa Takashimaya SC
Temporary store hours 10 am–8 pm
Kyoto Takashimaya
Temporary store hours 10 am–8 pm
Nihonbashi Takashimaya
Temporary store hours 10:30 am–7:30 pm
Museum: Mitsumasa Anno
Temporary store hours 9:30 am–5 pm
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.
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 ＞
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.
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.
Read more ＞
‘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.
Read more ＞
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 ＞
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 ＞
When the hot summer ends and the temperatures drop, the mountain’s bounties start rolling in. After spawning their eggs, pike conger eel (hamo) store up nutrients for the winter. The hamo this season are extra plump and full of deep flavor that pairs especially well with matsutake mushrooms. By slow-roasting the fatty hamo over charcoal, the fragrant matsutake mushrooms absorb the savoriness of the fish and the flavors synergize to create a complete dish. Served with sauce and a pickled plum cooked in dashi.
Read more ＞
When the hot summer ends and the temperatures drop, the mountain’s bounties start rolling in. After spawning their eggs, pike conger eel (hamo) store up nutrients for the winter. The hamo this season are extra plump and full of deep flavor that pairs especially well with matsutake mushrooms. By slow-roasting the fatty hamo over charcoal, the fragrant matsutake mushrooms absorb the savoriness of the fish and the flavors synergize to create a complete dish. Served with sauce and a pickled plum cooked in dashi.
Read more ＞
Mountain harvests have begun to arrive. Tanba chestnuts, moist and delicately sweet. Gingko nuts that glisten when put to a flame. The aromas of each fruit combine to make a tantalizing dish.
Mountain harvests have begun to arrive. Tanba chestnuts, moist and delicately sweet. Gingko nuts that glisten when put to a flame. The aromas of each fruit combine to make a tantalizing dish.
