I visited Muromachi Wakuden in Kyoto. The entrance and reception area are spacious. After checking in and leaving my belongings, I was guided down the hallway to the counter seats. For our toast, I chose a Champagne, specifically Henri Giraud's Esprit Nature, which is primarily Pinot Noir. It was delicious.As we began our meal, we celebrated the upcoming Choyo Festival on September 9th, which involves a ritual of using chrysanthemums to absorb evil spirits. The dish featured crab, sea urchin, and caviar served in a jelly, covered with the aforementioned cotton and chrysanthemums.I appreciated that the meal didn’t start all at once. Almost half of the guests were from overseas, and the staff provided explanations in English.We started with deep-fried sweetfish, sweet chestnuts, and a sauce made from simmered apples. Both the sweetfish and the chestnuts were incredibly tasty.Next was seared bonito, served with nuts, dill, and shiso leaves.Then came the matsutake mushroom steamed in a clay pot, filled with plenty of matsutake from Iwate and lots of eel.For sashimi, we had sweetfish and grilled sweetfish scales, along with whelk, caviar lime, sea urchin, and salted kombu. Each sashimi dish was thoughtfully prepared, elevating it beyond just sashimi. The combination of sea urchin and salted kombu was surprisingly harmonious.Following that was the Narai-yaki, which is eel wrapped around matsutake and grilled. This is one of Wakuden's specialties that has been around for 50 years. It was served with a sauce made from broth and honey, along with stewed plums. This dish was truly exceptional—so delicious that I couldn’t help but express my delight to the staff. It was inspired by Amanohashidate from TANGO Narai-ji, representing the harmony of seafood and matsutake.Next was grilled sweetfish with liver sauce and black figs.Then we had a hot pot with soft-shelled turtle and a variety of mushrooms.We also enjoyed pressed mackerel sushi.This was followed by rice cooked with trout.Then came a rice porridge made with soft-shelled turtle soup, featuring small dumplings made from brown rice.For dessert, we had a chilled sweet made with sweet potato starch.Finally, we enjoyed matcha tea.The counter area was spacious, and even as a first-time visitor, the staff was friendly and frequently checked in to explain the dishes. Although the meal wasn’t served all at once, the timing of each dish was well-coordinated, and the staff paid close attention to the amount left on each guest's plate. There were plenty of staff members, and the drink selection was extensive. The beautiful courtyard and the clean, gender-separated restrooms added to the upscale atmosphere.At the end, the owner personally saw us off outside. It was truly a delightful experience, and I would love to return. It was a great meal!
We use cookies on this site to enhance your user experience.
