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%
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
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)
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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 ＞
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 ＞
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 ＞