“Daiko-daki” is a winter tradition in Kyoto. Come December, you will find temples throughout Kyoto serving piping hot daikon radishes, a food long touted for its health benefits. Let’s breeze through the cold winter by eating hot daikon! At Kyoto Wakuden we await you with such hot dishes as simmered round daikon served with other Kyoto vegetables, and steamed tilefish with grated Japanese turnip.
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Kyoto truly comes to life in November. Nature paints a vibrant canvas, with beautiful autumn trees bursting into color and falling into a carpet of crimson that covers the whole city. This month’s Kyoto Wakuden course features ebi-imo (literally, shrimp potato), a variety of taro, from Nishiitamochi in Tondabayashi. We also offer a crab course and the season’s last taste of matsutake mushrooms. We look forward to welcoming you.
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On the fifteenth night, when the air is clear, the moon is at its most beautiful. Shrines and temples hold moon viewing rites and banquets, and the time comes for the annual harvest festival—an important event for which we make offerings to the moon and thank the gods for a plentiful crop. We spend our days delighting in the harvest’s many fruits; we want to eat with the feeling of gratitude. At Wakuden this month, we await you with a bowl of soft-shelled turtle, sea bream steamed with soba seeds, and more.
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