July in Kyoto, on a typical year, means you can hear the sounds of Gion-bayashi festival music everywhere. It is a month when people enjoy the advent of summer and offer prayers for sound health and peace. This year we just sincerely wish for the swift return of a world where people can live with peace of mind. We await you at Wakuden with a July menu of seafood and summer vegetables to help you beat the heat.
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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.
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“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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