• Muromachi Wakuden Muromachi Wakuden
  • Muromachi Wakuden Muromachi Wakuden
  • Muromachi Wakuden Muromachi Wakuden
  • Muromachi Wakuden Muromachi Wakuden
  • Muromachi Wakuden Muromachi Wakuden

Muromachi Wakuden

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 11,000 yen, 22,000 yen, 27,500 yen and 33,000 yen

 

Dinner 5:30 pm-9 pm
Courses at 22,000 yen, 27,500 yen and 33,000 yen

Charcoal-grilled crab course 66,000 yen (November to March)
 

Shojin (Vegetarian) 22,000 yen and up , 3 days in advance reservation

 

Closed on Tuesdays
 

<Year-end and New-year Closures>
December 27-30
January 5, 6
 

・Prices include consumption tax and service charges
・Credit cards accepted
・Reservations are kindly accepted via telephone
・Cancellation on the day or the day before the reservation is subject to cancellation fee of 80%

 

Muromachi Wakuden

by Train and Taxi

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

Chilled Sea Urchin and Tomato Soup Chilled Sea Urchin and Tomato Soup

Muromachi Wakuden

2022.07.21

Chilled Sea Urchin and Tomato Soup

Chilled Sea Urchin and Tomato Soup

Stroll around Kyoto in July and you’ll find dumpling-shaped talismans hanging on doorways, marking homes as “Descendants of Somin Shōrai” (蘇民将来之子孫也). A nod to the legend of a poor man who offered food to a god disguised as a weary traveler and received generous blessings in return, the talisman is said to offer protection from disease and misfortune. Food can improve one’s quality of life, just as the character 食 suggests. What better reminder than a dish to celebrate the summer harvest, carefully nurtured and free of pesticides: sea urchin and tomatoes from Umemoto Farm in Kyotango blended together in a chilled soup.
Read more >

Stroll around Kyoto in July and you’ll find dumpling-shaped talismans hanging on doorways, marking homes as “Descendants of Somin Shōrai” (蘇民将来之子孫也). A nod to the legend of a poor man who offered food to a god disguised as a weary traveler and received generous blessings in return, the talisman is said to offer protection from disease and misfortune. Food can improve one’s quality of life, just as the character 食 suggests. What better reminder than a dish to celebrate the summer harvest, carefully nurtured and free of pesticides: sea urchin and tomatoes from Umemoto Farm in Kyotango blended together in a chilled soup.
Read more >

Young Sweetfish Young Sweetfish

Muromachi Wakuden

2022.05.10

Young Sweetfish

Young Sweetfish

The young sweetfish (ayu) from Lake Biwa herald the beginning of summer. Their petite size—about the length of an index finger—belies a surprisingly full-bodied flavor. We add refreshing white miso paste and punchy sweet onions and wild garlic to bring out the savory and bitter palate of the small fish.Read more >

The young sweetfish (ayu) from Lake Biwa herald the beginning of summer. Their petite size—about the length of an index finger—belies a surprisingly full-bodied flavor. We add refreshing white miso paste and punchy sweet onions and wild garlic to bring out the savory and bitter palate of the small fish.Read more >

Nariai-yaki  (Matsutake Mushrooms and Pike Conger Eel) Nariai-yaki  (Matsutake Mushrooms and Pike Conger Eel)

Muromachi Wakuden

2021.09.21

Nariai-yaki
(Matsutake Mushrooms and Pike Conger Eel)

Nariai-yaki
(Matsutake Mushrooms and Pike Conger Eel)

When the hot summer ends and the temperatures drop, the mountain’s bounties start rolling in. After spawning their eggs, pike conger eel (hamo) store up nutrients for the winter. The hamo this season are extra plump and full of deep flavor that pairs especially well with matsutake mushrooms. By slow-roasting the fatty hamo over charcoal, the fragrant matsutake mushrooms absorb the savoriness of the fish and the flavors synergize to create a complete dish. Served with sauce and a pickled plum cooked in dashi.
Read more >

When the hot summer ends and the temperatures drop, the mountain’s bounties start rolling in. After spawning their eggs, pike conger eel (hamo) store up nutrients for the winter. The hamo this season are extra plump and full of deep flavor that pairs especially well with matsutake mushrooms. By slow-roasting the fatty hamo over charcoal, the fragrant matsutake mushrooms absorb the savoriness of the fish and the flavors synergize to create a complete dish. Served with sauce and a pickled plum cooked in dashi.
Read more >