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 and 27,500 yen
Dinner
Dinner 5:30 pm-9 pm
Courses at 22,000 yen and 27,500 yen
Charcoal-grilled crab course 44,000 yen （November to March）
Closed on Tuesdays
Closed June 15, 22 and July 4, 11
・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
Muromachi Wakuden Face book
www.facebook.com/muromachi.wakuden.official
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 ＞
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 ＞
The season for Takagamine Kamo eggplant is upon us. Freshly picked each morning, Kyoto’s heirloom eggplants are known for their delicate texture and their squat and round shape. Early season Kamo eggplants, seedless and deliciously sweet and mild, are especially prized. We serve them grilled over charcoal with a light brushing of soy sauce and an accompaniment of ginger.
Read more ＞
The season for Takagamine Kamo eggplant is upon us. Freshly picked each morning, Kyoto’s heirloom eggplants are known for their delicate texture and their squat and round shape. Early season Kamo eggplants, seedless and deliciously sweet and mild, are especially prized. We serve them grilled over charcoal with a light brushing of soy sauce and an accompaniment of ginger.
Read more ＞