• Kodaiji Wakuden Kodaiji Wakuden
  • Kodaiji Wakuden Kodaiji Wakuden
  • Kodaiji Wakuden Kodaiji Wakuden
  • Kodaiji Wakuden Kodaiji Wakuden
  • Kodaiji Wakuden Kodaiji Wakuden

Kodaiji Wakuden

TEL. 075-533-3100

512, Washio-cho, Kodaiji-kitamonzen,
Higashiyama-ku, Kyoto MAP

Lunch
Courses from 20,000 yen
12 noon-3 pm (last reservation: 1 pm)

 

Dinner
Courses from 30,000 yen
5:30 pm-10 pm (last reservation: 7:30 pm)

 

Closures vary. Please inquire upon reservation

・Course menu only
・Prices include consumption tax and service charges
・Credit cards accepted
・Advance reservations are necessary, and are kindly accepted via telephone

Kodaiji Wakuden
    Arrows indicate direction of traffic

by Bus, Train  and Taxi
Take Kyoto City Bus No. 206 from Kyoto station to Gion stop. From there, it is approximately a 5-minute walk
10 minutes from Gion-shijo station (Keihan Line) by taxi
15 minutes from Kyoto station (JR, Kintetsu Line, Subway Karasuma Line) by taxi

Parking
Metered street parking is available near the restaurant

Usa akagai clam Usa akagai clam

Kodaiji Wakuden

2018.12.11

Usa akagai clam

Usa akagai clam

We are proud to serve akagai, ark shell clams, from Usa City. They are extraordinary plump, juicy and naturally sweet. We are serving these special clams as sashimi, prepared with fine cuts across the surface and spritzed with the fragrant Japanese citrus, sudachi.

We are proud to serve akagai, ark shell clams, from Usa City. They are extraordinary plump, juicy and naturally sweet. We are serving these special clams as sashimi, prepared with fine cuts across the surface and spritzed with the fragrant Japanese citrus, sudachi.

Kue from Tsushima Kue from Tsushima

Kodaiji Wakuden

2018.12.11

Kue from Tsushima

Kue from Tsushima

Kue’s flesh is very rigid right after it has been caught, so we age it for two weeks to allow the muscle fibers to relax into a pleasantly firm texture. It is rich in umami and relatively lean, so we take utmost care in preparation. Grilled over charcoal, the skin becomes crisp while the inside remains rare, creating a brilliant contrast of textures.

Kue’s flesh is very rigid right after it has been caught, so we age it for two weeks to allow the muscle fibers to relax into a pleasantly firm texture. It is rich in umami and relatively lean, so we take utmost care in preparation. Grilled over charcoal, the skin becomes crisp while the inside remains rare, creating a brilliant contrast of textures.

Taiza Crab Taiza Crab

Kodaiji Wakuden

2018.11.15

Taiza Crab

Taiza Crab

Taiza crab is a winter delicacy from Northern Kyoto prefecture, Wakuden’s birthplace. This crab is exceptionally sweet and succulent, and is incredibly rare as only five small trawling boats are permitted to fish the Taiza harbor. Once it arrives at our doorstep, the crab is charcoal-grilled in its shell using binchotan charcoal, which highlights its exquisite flavor. If you would like to enjoy the crab shell steeped in warm sake or a hearty crab rice porridge, please inquire.Charcoal-grilled crab course 45,000 yen (service charge and tax included)
November 7th to March 20th

Taiza crab is a winter delicacy from Northern Kyoto prefecture, Wakuden’s birthplace. This crab is exceptionally sweet and succulent, and is incredibly rare as only five small trawling boats are permitted to fish the Taiza harbor. Once it arrives at our doorstep, the crab is charcoal-grilled in its shell using binchotan charcoal, which highlights its exquisite flavor. If you would like to enjoy the crab shell steeped in warm sake or a hearty crab rice porridge, please inquire.Charcoal-grilled crab course 45,000 yen (service charge and tax included)
November 7th to March 20th