• 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
12 noon-3 pm
Courses at 33,000 yen, 44,000 yen and 55,000 yen

 

Dinner
5:30 pm-9 pm
Courses at 44,000 yen, 55,000 yen and Omakase
 
Crab Course Prices (November 7–March 20)
Grilled Crab Course: 88,000 yen
Crab Kaiseki Course: 66,000 yen
 
Shojin (Vegetarian) 33,000 yen and up , 5 days in advance reservation

 

Closures vary. Please inquire upon reservation

・Course menu only
・Prices include consumption tax and service charges
・Advance reservations are necessary, and are kindly accepted via telephone
・Cancellation on the day or the day before the reservation is subject to cancellation fee of 80%
・Credit cards accepted

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

 

Book a table
Pocket Concierge English Chinese

Autumn Hamo (Japanese conger eel) and Matsutake Mushrooms Autumn Hamo (Japanese conger eel) and Matsutake Mushrooms

Kodaiji Wakuden

2022.09.03

Autumn Hamo (Japanese conger eel) and Matsutake Mushrooms

Autumn Hamo (Japanese conger eel) and Matsutake Mushrooms

The bonfires have ended and the first signs of autumn are peeking out. Hamo (Japanese conger eel), the main culinary star of the Gion Festival, changes its appearance with the passing of summer. Yet hamo is equally representative of the autumn season. Combining it with matsutake mushrooms makes for a gorgeous dish, one we accent with a crisp finish of kabosu citrus.

The bonfires have ended and the first signs of autumn are peeking out. Hamo (Japanese conger eel), the main culinary star of the Gion Festival, changes its appearance with the passing of summer. Yet hamo is equally representative of the autumn season. Combining it with matsutake mushrooms makes for a gorgeous dish, one we accent with a crisp finish of kabosu citrus.

Chili Pepper Leaves Chili Pepper Leaves

Kodaiji Wakuden

2022.06.20

Chili Pepper Leaves

Chili Pepper Leaves

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.

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.

Clams Clams

Kodaiji Wakuden

2022.05.02

Clams

Clams

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.