• 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
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 January 5-7, 31 and February 14-18

・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

Muromachi Wakuden Face book
www.facebook.com/muromachi.wakuden.official

Nariai-yaki  (Matsutake Mushrooms and Pike Conger Eel) Nariai-yaki  (Matsutake Mushrooms and Pike Conger Eel)

Muromachi Wakuden

2021.09.21

Nariai-yaki
(Matsutake Mushrooms and Pike Conger Eel)

Nariai-yaki
(Matsutake Mushrooms and Pike Conger Eel)

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 >

Kamo Eggplant Kamo Eggplant

Muromachi Wakuden

2021.05.19

Kamo Eggplant

Kamo Eggplant

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 >

Taiza Crab Taiza Crab

Muromachi Wakuden

2020.11.11

Taiza Crab

Taiza Crab

At last the ban on catching Taiza crab, known as the apparition of the Tango peninsula, has been lifted. We will be serving freshly delivered crabs, seductively sweet and of impeccable quality that shines on its own, roasted over charcoal or as shabu-shabu.
Read more >

At last the ban on catching Taiza crab, known as the apparition of the Tango peninsula, has been lifted. We will be serving freshly delivered crabs, seductively sweet and of impeccable quality that shines on its own, roasted over charcoal or as shabu-shabu.
Read more >