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
Drinks
We also offer sake pairing for 11,000 yen.
Closed on Wednesdays
Closed December 26 – 30
・Prices include consumption tax and service charges
・Credit cards accepted
・Cancellation on the day or the day before the reservation is subject to cancellation fee of 80%
Book a table : yoyaku.toreta.in/muromachiwakuden
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
In the season when young leaves gleam in the early summer sunlight, we bring you fresh water shield (junsai). Served in a dashi broth, subtly enhanced with citrus, the dish offers a bursting texture and smooth finish. The cockles (torigai), sourced from Kyotango, are lightly seared with their livers intact. Enjoy their inherent sweetness and the crisp scent of the seashore.
Read more ＞
In the season when young leaves gleam in the early summer sunlight, we bring you fresh water shield (junsai). Served in a dashi broth, subtly enhanced with citrus, the dish offers a bursting texture and smooth finish. The cockles (torigai), sourced from Kyotango, are lightly seared with their livers intact. Enjoy their inherent sweetness and the crisp scent of the seashore.
Read more ＞
Ripe black figs and ayu (small freshwater sweetfish) filled with roe, the perfect balance of sweet and savory. The textures of the dish delight just the same: flaky ayu, grilled over charcoal to perfection, and figs smooth and melting.
Read more ＞
Ripe black figs and ayu (small freshwater sweetfish) filled with roe, the perfect balance of sweet and savory. The textures of the dish delight just the same: flaky ayu, grilled over charcoal to perfection, and figs smooth and melting.
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 ＞
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 ＞