• Kyoto Wakuden Kyoto Wakuden

Kyoto Wakuden

TEL. 075-365-1000

JR Kyoto Isetan 11th floor,
Higashi-shiokoji-cho, Karasuma-dori and
Shiokoji Sagaru, Shimogyo-ku, Kyoto MAP

Lunch 
11 am-3 pm(last reservation: 2 pm)
Dinner
5 pm-10 pm(last reservation: 8 pm)
 
Kariyasu 4,500 yen, limited quantity for lunch
Suoh 7,000 yen
Benihana 10,000 yen
Ai 15,000 yen
Omakase 20,000 yen
Shojin (Vegetarian) 7,000 yen, 2 days in advance reservation

*We do not accept reservations for the ‘Kariyasu’ course.
Seat availability may be limited during peak hours. We thank you for your understanding.

 
We are closed on the same days as JR Kyoto Isetan

 

・Prices include consumption tax and service charges
・Reservations are kindly accepted via telephone  (We do not take reservations for the 4,500 yen lunch courses)
・Please note that closing time may change due to store maintenance

Kyoto Wakuden
  Arrows indicate direction of traffic.

 
by Train, Bus and Taxi
We are located in JR Kyoto Isetan department store, connected to JR Kyoto station

 

Parking
Parking is available in the JR parking lot
Please use the south elevator in JR Kyoto ISETAN when arriving after 8 pm

Kyoto Wakuden Face book
www.facebook.com/kyoto.wakuden.official

Steamed Turnip with Snow Crab Steamed Turnip with Snow Crab

Kyoto Wakuden

2024.12.09

Steamed Turnip with Snow Crab

Steamed Turnip with Snow Crab

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.

New Ginkgo Nuts New Ginkgo Nuts

Kyoto Wakuden

2024.09.16

New Ginkgo Nuts

New Ginkgo Nuts

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.
Read more >

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.
Read more >

Young Sweetfish Young Sweetfish

Kyoto Wakuden

2024.06.15

Young Sweetfish

Young Sweetfish

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.

Read more >

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.

Read more >