This year’s warm winter gave us an early harvest of Hana Sansho, or flower pepper. There is only a very short window to pick the buds before the flowers open. Hana Sansho, used plentifully and generously, is Wakuden’s spring speciality. You can enjoy it with filet and sirloin, a dish we will be offering until the end of May.
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Shellfish are one of the oldest ingredients for Japanese cuisine, said to have been eaten in the archipelago since the Jōmon period. Spring is their peak season. Ark shell from Oita prefecture are extra plump, some weighing up to 500 grams. Now, before they spawn, is the best time to enjoy their delectable savory yet sweet flavor and beachy aroma, which we complement with vinegared miso.
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Taiza crab is said to be most delicious in February, when winter’s cold reaches its peak. We offer these freshly delivered crabs, which stand out for their sweetness and high-quality meat, grilled over charcoal fire and shabu-shabu style.

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