• 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 (last reservation: 1:30 pm)
Courses at 11,000 yen

 

Dinner
5:30 pm-10 pm (last reservation: 8 pm)
Courses at 22,000 yen and 27,500 yen

Charcoal-grilled crab course 44,000 yen (November to March)

 

Closed on Tuesdays
Closed September 24
Open Tuesday, September 22

・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

Chrysanthemum bowl Chrysanthemum bowl

Muromachi Wakuden

2020.09.10

Chrysanthemum bowl

Chrysanthemum bowl

Japan’s Kiku Matsuri (Chrysanthemum Flower Festival) symbolizes youthful longevity and the driving away of evil spirits. For the occasion, we bring you an autumn bowl filled with chrysanthemum and yuba. (Lunch course)
Read more >

Japan’s Kiku Matsuri (Chrysanthemum Flower Festival) symbolizes youthful longevity and the driving away of evil spirits. For the occasion, we bring you an autumn bowl filled with chrysanthemum and yuba. (Lunch course)
Read more >

Shell Bake of Horsehair Crab,  Kamo Eggplant, and Sea Urchin Shell Bake of Horsehair Crab,  Kamo Eggplant, and Sea Urchin

Muromachi Wakuden

2020.07.25

Shell Bake of Horsehair Crab,
Kamo Eggplant, and Sea Urchin

Shell Bake of Horsehair Crab,
Kamo Eggplant, and Sea Urchin

For this luxurious dish of layered umami flavors, we combine the meat and miso of Hokkaidō horsehair crab—at its freshest now in the summer—with sea urchin and kamo eggplant, then bake it in the crab shell. Kamo eggplant is the masterpiece of Kyoto summer vegetables, and our chefs select the best ones directly from the fields themselves.
Read more >

For this luxurious dish of layered umami flavors, we combine the meat and miso of Hokkaidō horsehair crab—at its freshest now in the summer—with sea urchin and kamo eggplant, then bake it in the crab shell. Kamo eggplant is the masterpiece of Kyoto summer vegetables, and our chefs select the best ones directly from the fields themselves.
Read more >

Tanba Beef and Flower Pepper Hotpot Tanba Beef and Flower Pepper Hotpot

Muromachi Wakuden

2020.04.01

Tanba Beef and
Flower Pepper Hotpot

Tanba Beef and
Flower Pepper Hotpot

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.
Read more >

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.
Read more >