TEL. 075-223-3200
Sakaimachi-dori and Oike Sagaru,
Higashigawa, Nakagyo-ku, Kyoto
(South of Oike St. and East of Sakaimachi St.) MAP
Lunch
Courses at 7,000 yen, 10,000 yen, 15,000 yen and 20,000 yen
11:30 am-3 pm (last reservation: 1:30 pm)
Dinner
Courses at 15,000 yen and 20,000 yen
5:30 pm-10 pm (last reservation: 8 pm)
Closed on Tuesdays
Closed January 6-11, and February 20
・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%
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
We steam fresh abalone for an extended period until they are perfectly tender and full of concentrated, intense umami. Served with mizunasu, or “water eggplant”, the dish is a burst of fresh summer flavors.
We steam fresh abalone for an extended period until they are perfectly tender and full of concentrated, intense umami. Served with mizunasu, or “water eggplant”, the dish is a burst of fresh summer flavors.
Wakuden has been growing Isehikari rice in Kyo Tango, our birthplace in northern Kyoto. This year marks the inaugural release of our original sake, “Tan”, in collaboration with Takeno Sake Brewery. To commemorate the occasion, we will pair a special menu with Tan and renown sakes, Yasaka tsuru and Kurabu, from the brewery. Master Brewer Yoshiki Yukimachi* joins us to explain the charm and allure of sake.
Wakuden has been growing Isehikari rice in Kyo Tango, our birthplace in northern Kyoto. This year marks the inaugural release of our original sake, “Tan”, in collaboration with Takeno Sake Brewery. To commemorate the occasion, we will pair a special menu with Tan and renown sakes, Yasaka tsuru and Kurabu, from the brewery. Master Brewer Yoshiki Yukimachi* joins us to explain the charm and allure of sake.