• 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

 

Book a table
Pocket Concierge English Chinese

Springtime: From Mountain to Sea Springtime: From Mountain to Sea

Kodaiji Wakuden

2019.04.23

Springtime: From Mountain to Sea

Springtime: From Mountain to Sea

Natural Japanese peppercorns—male flowers (hana sansho) and leaf buds (kinome)—brought in from Kyoto and Nara. We prepare a shabu shabu of Tanba beef and hana sansho, and for the first time sprinkle in the pepper leaf buds too.
Read more >

Natural Japanese peppercorns—male flowers (hana sansho) and leaf buds (kinome)—brought in from Kyoto and Nara. We prepare a shabu shabu of Tanba beef and hana sansho, and for the first time sprinkle in the pepper leaf buds too.
Read more >

Spring shellfish Spring shellfish

Kodaiji Wakuden

2019.03.21

Spring shellfish

Spring shellfish

Shellfish, plump and full of flavor in spring, take center stage here. Ark shell (akagai) from Oita, whelk (tsubugai) from Hokkaido, clams, geoduck, and more—flash boiled and served medium rare, prepared as kamameshi in a small iron pot, or paired with seasonal vegetables. Delightfully fragrant and textured shellfish dishes.

Shellfish, plump and full of flavor in spring, take center stage here. Ark shell (akagai) from Oita, whelk (tsubugai) from Hokkaido, clams, geoduck, and more—flash boiled and served medium rare, prepared as kamameshi in a small iron pot, or paired with seasonal vegetables. Delightfully fragrant and textured shellfish dishes.

Game Game

Kodaiji Wakuden

2019.02.22

Game

Game

Bear from the Hokuriku region, boar from Kyushu, canard de Challans: life that has run free on the mountains and in the fields possesses a certain “heat.”  We take this energy and pass it on in a simple dish, paired with watercress and other iconic spring vegetables.
Read more >

Bear from the Hokuriku region, boar from Kyushu, canard de Challans: life that has run free on the mountains and in the fields possesses a certain “heat.”  We take this energy and pass it on in a simple dish, paired with watercress and other iconic spring vegetables.
Read more >