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’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 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