TEL. 075-223-3200
Sakaimachi-dori and Oike Sagaru,
Higashigawa, Nakagyo-ku, Kyoto
(South of Oike St. and East of Sakaimachi St.) MAP
Lunch 11:30 am-3 pm
Courses at 13,000 yen, 25,000 yen and 35,000 yen
Dinner 5:30 pm-9 pm
Courses at 25,000 yen and 35,000 yen
Charcoal-grilled crab course around 70,000 yen （November to March）
Shojin (Vegetarian) 22,000 yen and up , 3 days in advance reservation
Drinks
We also offer sake pairing for 12,000 yen.
Closed on Wednesdays
＜Year-end and New-year Closures＞
December 25-30 and January 6, 7, 14
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Starting January 2026, lunch service will be available only on Mondays, Fridays, Saturdays, and Sundays.
We apologize for any inconvenience.
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・Prices include consumption tax and service charges
・Credit cards accepted
・Cancellation on the day or the day before the reservation is subject to cancellation fee of 80%
Book a table : yoyaku.toreta.in/muromachiwakuden
Take Subway Karasuma Line from Kyoto station to Karasuma-oike station. It is a 5-minute walk from Exit B1
10 minutes from Kyoto station by taxi
＜Parking＞
Parking is available underground at Kyoto City Garage
Muromachi Wakuden Face book
www.facebook.com/muromachi.wakuden.official
The cherry buds are beginning to open, the cold is softening, and plants have begun to sprout. Mountain vegetables, seaweed, shellfish, young sweetfish and whitebait . . . these gifts from the mountains and sea evoke the end of winter and a new awakening.
Read more ＞
The cherry buds are beginning to open, the cold is softening, and plants have begun to sprout. Mountain vegetables, seaweed, shellfish, young sweetfish and whitebait . . . these gifts from the mountains and sea evoke the end of winter and a new awakening.
Read more ＞
In the season when young leaves gleam in the early summer sunlight, we bring you fresh water shield (junsai). Served in a dashi broth, subtly enhanced with citrus, the dish offers a bursting texture and smooth finish. The cockles (torigai), sourced from Kyotango, are lightly seared with their livers intact. Enjoy their inherent sweetness and the crisp scent of the seashore.
Read more ＞
In the season when young leaves gleam in the early summer sunlight, we bring you fresh water shield (junsai). Served in a dashi broth, subtly enhanced with citrus, the dish offers a bursting texture and smooth finish. The cockles (torigai), sourced from Kyotango, are lightly seared with their livers intact. Enjoy their inherent sweetness and the crisp scent of the seashore.
Read more ＞
Ripe black figs and ayu (small freshwater sweetfish) filled with roe, the perfect balance of sweet and savory. The textures of the dish delight just the same: flaky ayu, grilled over charcoal to perfection, and figs smooth and melting.
Read more ＞
Ripe black figs and ayu (small freshwater sweetfish) filled with roe, the perfect balance of sweet and savory. The textures of the dish delight just the same: flaky ayu, grilled over charcoal to perfection, and figs smooth and melting.
Read more ＞