TEL. 075-365-1000
JR Kyoto Isetan 11th floor,
Higashi-shiokoji-cho, Karasuma-dori and
Shiokoji Sagaru, Shimogyo-ku, Kyoto MAP
Dear Customers,
The health and safety of our customers and staff is of the utmost importance to us.
To prevent the further spread of the novel coronavirus, we will be adjusting our restaurant hours.
Temporary store hours from April 4 until further notice:
Lunch 11am–3pm (latest entry 2pm)
Dinner 5pm–9pm (latest entry 8pm)
To lessen the risk of spreading the novel coronavirus, and to create a safe environment for customers and staff, we will be adopting the following measures:
Masks will be worn by all staff
Hand sanitizer will be available
Staff will be asked to frequently wash hands
Tables will be rearranged to provide extra space between customers
Regular temperature checks will be given to staff
We will avoid creating closed environments, close contact, or close conversation
Please refrain from visiting us if you have fever, coughing, or any other symptoms.
We appreciate your kind understanding.
Lunch
11 am-3 pm (last reservation: 2:30 pm)
Courses at 2,750 yen, 4,400 yen, 6,500 yen, 9,500 yen and 12,000 yen
Chef’s lunch courses at 15,000 yen, 20,000 yen
Dinner
5 pm-10 pm (last reservation: 8:30 pm)
Courses at 6,500 yen, 9,500 yen and 12,000 yen
Chef’s dinner courses at 15,000 yen or 20,000 yen
We are closed on the same days as JR Kyoto Isetan
・Prices include consumption tax and service charges
・Reservations are kindly accepted via telephone (We do not take reservations for the 2,750 yen and 4,400 yen lunch courses)
・Please note that closing time may change due to store maintenance
＜by Train, Bus and Taxi＞
We are located in JR Kyoto Isetan department store, connected to JR Kyoto station
＜Parking＞
Parking is available in the JR parking lot
Please use the south elevator in JR Kyoto ISETAN when arriving after 8 pm
In Kyoto, the first tidings of plum blossoms are popping up here and there. These days, as delicate flowery scents start wafting about, we are anxiously awaiting the advent of spring. February’s menu at Kyoto Wakuden incorporates a touch of spring vegetables to whet your appetite for the season ahead: “wild mountain plants (sansai) and raw sliced fish,” “Mineoka tofu in a pureed soup of blowfish milt,” “blowfish on rice,” and more.
Read more ＞
In Kyoto, the first tidings of plum blossoms are popping up here and there. These days, as delicate flowery scents start wafting about, we are anxiously awaiting the advent of spring. February’s menu at Kyoto Wakuden incorporates a touch of spring vegetables to whet your appetite for the season ahead: “wild mountain plants (sansai) and raw sliced fish,” “Mineoka tofu in a pureed soup of blowfish milt,” “blowfish on rice,” and more.
Read more ＞
“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.
Read more ＞
“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.
Read more ＞
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.
Read more ＞
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.
Read more ＞