• Kyoto Wakuden Kyoto Wakuden
  • Kyoto Wakuden Kyoto Wakuden
  • Kyoto Wakuden Kyoto Wakuden
  • Kyoto Wakuden Kyoto Wakuden

Kyoto Wakuden

TEL. 075-365-1000

JR Kyoto Isetan 11th floor,
Higashi-shiokoji-cho, Karasuma-dori and
Shiokoji Sagaru, Shimogyo-ku, Kyoto MAP

Lunch
Courses at 2,700yen, 4,320yen, 6,000yen, 9,000yen and 12,000yen
Chef’s lunch courses at 15,000 yen, 20,000 yen

11 am-3 pm (last reservation: 2:30 pm)

 

Dinner
Courses at 6,000yen, 9,000yen and 12,000yen
Chef’s dinner courses at 15,000 yen or 20,000 yen

5 pm-10 pm (last reservation: 8:30 pm)

 

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 2,700 yen and 4,320 yen lunch courses)
・Please note that closing time may change due to store maintenance

Kyoto Wakuden
  Arrows indicate direction of traffic.

 

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

July July

Kyoto Wakuden

2019.07.03

July

July

July in Kyoto means the Gion Festival of Yasaka Shrine. Spectacular floats color the neighborhoods once more, and shrine activity reaches a fever pitch. When local people hear the distinctive “konkonchikichin” sounds of festival music, they know the rainy season is ending and it’s time to prepare for the intense summer heat. In honor of Gion Festival’s nickname, the “Conger Eel Festival” (Hamo Matsuri), our course at Kyoto Wakuden features such dishes as hamo sushi and stewed gourd served cold.
Read more >

July in Kyoto means the Gion Festival of Yasaka Shrine. Spectacular floats color the neighborhoods once more, and shrine activity reaches a fever pitch. When local people hear the distinctive “konkonchikichin” sounds of festival music, they know the rainy season is ending and it’s time to prepare for the intense summer heat. In honor of Gion Festival’s nickname, the “Conger Eel Festival” (Hamo Matsuri), our course at Kyoto Wakuden features such dishes as hamo sushi and stewed gourd served cold.
Read more >

June June

Kyoto Wakuden

2019.06.01

June

June

“Evening in Nara, when wind rustles the oak trees by the brook, water ablutions are the only sign it’s still summer!” This thirteenth-century poem conveys a sense of freshness. The water purification rites of the sixth month brought cool back then. These days, summer really begins from now. The June course at Kyoto Wakuden brings you cuisine that imparts the feeling of summer to the five senses: squid and sea urchin, parboiled pike conger, charcoal-grilled Kyoto kamo-nasu, and more.
Read more >

“Evening in Nara, when wind rustles the oak trees by the brook, water ablutions are the only sign it’s still summer!” This thirteenth-century poem conveys a sense of freshness. The water purification rites of the sixth month brought cool back then. These days, summer really begins from now. The June course at Kyoto Wakuden brings you cuisine that imparts the feeling of summer to the five senses: squid and sea urchin, parboiled pike conger, charcoal-grilled Kyoto kamo-nasu, and more.
Read more >

May May

Kyoto Wakuden

2019.04.30

May

May

Fresh green leaves mean it’s time for the Aoi Matsuri: a procession of five-hundred people winding through the Kyoto streets, as if out of an ancient picture scroll. For our May course, we offer a hot pot with Japanese peppercorn flowers (hana sansho) and either Tango surf clam (torigai) or Wagyu beef. Try also the season’s first bonito and a chilled bowl full of hairy crab, Kyoto eggplant (kamonasu), and a plant called water shield (junsai). We invite you to experience the aroma and refreshment of these dishes.
Read more >

Fresh green leaves mean it’s time for the Aoi Matsuri: a procession of five-hundred people winding through the Kyoto streets, as if out of an ancient picture scroll. For our May course, we offer a hot pot with Japanese peppercorn flowers (hana sansho) and either Tango surf clam (torigai) or Wagyu beef. Try also the season’s first bonito and a chilled bowl full of hairy crab, Kyoto eggplant (kamonasu), and a plant called water shield (junsai). We invite you to experience the aroma and refreshment of these dishes.
Read more >