Course: JPY 33,000Soft Drinks x 4Total: JPY 38,000This Japanese restaurant is a 10-minute walk from Gion-Shijo Station. I made a reservation by phone before visiting.◯ Simmered Clam with Clam Broth Jelly A dish featuring simmered clams and korinkei topped with clam broth jelly and okahijiki.◯ Sawara Tempura Rice Ball Tempura of sawara drizzled with sansho sauce, wrapped in rice mixed with tempura scraps and nori.◯ Dashi Soup with Pike Conger A soup with pike conger in a broth made from grated daikon and winter melon.◯ Loquat Trout Salad Loquat trout topped with finely sliced radish and cucumber, drizzled with soy sauce.◯ Grilled Green Eggplant Charcoal-grilled green eggplant topped with a mixture of nuts, pine nuts, sansho, and ginger with Wakuden miso.◯ Grilled Sweetfish Served with yuzu vinegar.◯ Sea Cucumber Noodles A dish with sea cucumber noodles on top of a loofah, garnished with sudachi.◯ Fried Grouper with Yuzu Pepper Sauce Fried grouper served on white yam stems, accompanied by yuzu pepper sauce.◯ Rice ◯ Yuba and Molokhia Red Miso Soup ◯ Pickles (Sweet Vinegar Pickled Cucumber, Lotus Root, and Pepper)Additional rice dishes include the following four options: ◯ Menchi Katsu ◯ Hamo Rice Bowl ◯ Hamo Chazuke ◯ Lotus Root Somen ◯ Edamame Sauce with Beef Fat Wakuden was founded in 1870. It moved to Kodaiji in 1982, and the building was constructed in 1952. It is remarkably clean and well-maintained, despite being 74 years old.Beautiful tableware, carefully selected ingredients, and techniques that maximize their potential. The tradition and history felt through the dishes are palpable. While honoring tradition, there are also creative innovations, reflecting the passion passed down by the young head chef.Spending time in this spacious and tranquil environment was pure bliss. The dishes harmonized with the solemn and majestic atmosphere, allowing me to truly experience the essence of Japanese cuisine.It was a great meal.
We use cookies on this site to enhance your user experience.
