Sweet and mellow after the long winter, this season’s new onions are slowly cooked to draw out their natural richness. Crispy sakura shrimp, fried to bring out their aroma, subtly enhance the onions’ sweetness. A gentle spring pairing to savor.
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Sweet and mellow after the long winter, this season’s new onions are slowly cooked to draw out their natural richness. Crispy sakura shrimp, fried to bring out their aroma, subtly enhance the onions’ sweetness. A gentle spring pairing to savor.
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The cherry buds are beginning to open, the cold is softening, and plants have begun to sprout. Mountain vegetables, seaweed, shellfish, young sweetfish and whitebait… these gifts from the mountains and sea evoke the end of winter and a new awakening.
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The cherry buds are beginning to open, the cold is softening, and plants have begun to sprout. Mountain vegetables, seaweed, shellfish, young sweetfish and whitebait… these gifts from the mountains and sea evoke the end of winter and a new awakening.
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As the days grow colder, winter ingredients begin to make their appearance. Tenderly steamed meat from both male and female snow crabs is prepared as a classic winter dish: steamed turnip. Enjoy this seasonal pairing while it lasts.
In December, Kyoto Wakuden offers cold yellowtail, creamy shirako, and vegetables such as round daikon and turnips—ingredients whose flavors deepen with the cold. Amid the hustle and bustle of December, we bring you warm and comforting flavors.
As the days grow colder, winter ingredients begin to make their appearance. Tenderly steamed meat from both male and female snow crabs is prepared as a classic winter dish: steamed turnip. Enjoy this seasonal pairing while it lasts.
In December, Kyoto Wakuden offers cold yellowtail, creamy shirako, and vegetables such as round daikon and turnips—ingredients whose flavors deepen with the cold. Amid the hustle and bustle of December, we bring you warm and comforting flavors.
Autumn brings a selection of wild mushrooms, slightly delayed this year by the intense summer heat but now sourced from regions like Shinshu, Tohoku, and Hokkaido. Their delicate aroma shines in tempura, grilled dishes, and soups. Enjoy them alongside the season’s finest offerings.
Autumn brings a selection of wild mushrooms, slightly delayed this year by the intense summer heat but now sourced from regions like Shinshu, Tohoku, and Hokkaido. Their delicate aroma shines in tempura, grilled dishes, and soups. Enjoy them alongside the season’s finest offerings.
The early-harvest ginkgo nuts are translucent, with a jade-like green color and fresh texture. Though the intense heat still lingers, these nuts offer a hint of the approaching autumn. Enjoy the seasonal shift in every bite.
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The early-harvest ginkgo nuts are translucent, with a jade-like green color and fresh texture. Though the intense heat still lingers, these nuts offer a hint of the approaching autumn. Enjoy the seasonal shift in every bite.
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Sweetfish (ayu), with its refined aroma and delicate bitterness, is a quintessential part of summer in Kyoto. Grilled to crispy perfection over charcoal and served with fermented rice porridge and a liver sauce, this dish is a true seasonal delight. At Kyoto Wakuden, we serve an array of seasonal delicacies, from sweetfish and pike conger (hamo) to fresh summer vegetables from Kamigamo, perfect for welcoming the peak of summer.
Sweetfish (ayu), with its refined aroma and delicate bitterness, is a quintessential part of summer in Kyoto. Grilled to crispy perfection over charcoal and served with fermented rice porridge and a liver sauce, this dish is a true seasonal delight. At Kyoto Wakuden, we serve an array of seasonal delicacies, from sweetfish and pike conger (hamo) to fresh summer vegetables from Kamigamo, perfect for welcoming the peak of summer.
