On May 9, 2026, I visited Muromachi Wakuden!Muromachi Wakuden is a long-established kaiseki restaurant representing Kyoto, originating from a ryokan in Kyotango, and has been awarded one Michelin star. On the left is the entrance to Yoshino Wakuden, and on the right is the entrance to Muromachi Wakuden. I had been to Yoshino Wakuden before, but this was my first time at Muromachi Wakuden.Wakuden moved from Kyotango to the high grounds of Kodaiji in 1982, giving birth to Kodaiji Wakuden. In 1990, Muromachi Wakuden opened at Sanjo Muromachi, and in 2005, it relocated to Sakai-cho. Additionally, there is Kyoto Wakuden located in the Kyoto Station building! Masters DreamIt’s been a while since I had such an artistic and finely textured beer! The balance was perfect, and it was incredibly delicious! AppetizersSpring-like rapeseed, snap peas, seasonal bamboo shoots, and firefly squid, along with red-fleshed Japanese radish. It’s garnished with mustard vinegar miso and a jelly made from vinegar. Young SweetfishA seasonal favorite, the young sweetfish from Lake Biwa, paired with the refreshing aroma and elegant bitterness of Koshiabura. It’s topped with sansho pepper and soy sauce, making it easy to eat and perfect for pairing with drinks. Kuro-ryu Junmai Daiginjo GinpuFresh, light, and with a smart finish that lingers beautifully. I enjoyed all the chilled sake in glasses. Clam SoupClams from Kuwana, Mie Prefecture. Not only can you enjoy seasonal dishes and the four seasons of Kyoto, but you can also savor the flavors of a traditional Kyoto kaiseki restaurant. Sashimi of YokowaYokowa, a juvenile bluefin tuna, served with grated daikon topped with cherry blossom petals and fern. Reizen Junmai Daiginjo HamonIn contrast, this one has a rich, full-bodied flavor. The depth developed through aging is abundant. Grilled Sea Bream and AsparagusTopped with a mixture of sea bream innards simmered in sake and egg yolk. A variety of wild seafood and vegetables sourced from Kyotango! The natural presentation expresses the flavors of the ingredients as they are. Shabu-shabu with Flower PepperShabu-shabu with flower pepper and Tanba beef, accompanied by bitter vegetables. This is a signature dish worth trying. Bamboo RiceThe seasoning is subtle, allowing the sweetness of the bamboo shoots and rice to shine. Sushi with Thinly Sliced Sea BreamThe seasoning is also mild, creating a flavor that quietly seeps into the heart. Sake Kasu ManjuFilled with a sansho bean paste.The staff provided a polite and attentive service, typical of Kyoto, which was impressive! I also noticed the abundance of staff. Both inside and outside the counter, they were efficiently arranged, and even when the restaurant was full and busy, they smoothly took our orders with great attention to detail. The clientele was mostly composed of calm, older guests.