Kodaiji Wakuden (高台寺 和久傳) Kyoto

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. Less

I visited Kodaiji Wakuden, located at the foot of Kodaiji Temple, about a 15-minute walk from Gion-Shijo Station.This restaurant offers exquisite Kyoto cuisine, showcasing seasonal ingredients selected with care, combined with the chef's exceptional knife skills and passionate dedication.As a reservation-only establishment, it attracts food enthusiasts from around the world, making it one of Kyoto's most renowned dining spots.♦︎ A space where the passion and commitment of the artisans are directly conveyed ── The interior is both sophisticated and warm, featuring a special atmosphere with a view of the Yasaka Pagoda and the ancient cityscape outside the windows.The restaurant's unwavering pursuit of unique flavors and experiences enhances its charm even further.Despite the lack of excessive decoration, each dish is infused with overwhelming energy and meticulous attention, allowing for deep focus on the cuisine throughout the meal.♦︎ The menu I enjoyed ── 【Hokkaido Sea Urchin】 - Soy Sauce and Lemon Jelly - Nagaimo (Japanese yam) 【Spring Rolls】 - Edamame Zunda - Corn - Shiso and Plum Jam 【Aburame Fish and Winter Melon Soup】 【Okose Fish】 - Purple Shiso - Yam - Liver, Eggs, Skin, Stomach 【Jade Eggplant】 【Grilled Clams】 【Sea Somen】 【Tamba Beef and White Sweet Potato】 【Meal】 - Hamo Tempura Rice Bowl - Karasumi (dried mullet roe) Chazuke (rice with tea) - Tachiuo Tempura Sushi - Lotus Root Somen 【Loquat Compote】 【Sansho Mochi】♦︎ Impressions of the ingredients and overall experience ── From the delicate extraction of dashi to the robust grilling of Matsuba crab and sweetfish, every aspect is meticulously managed, allowing the inherent flavors and freshness of the ingredients to shine through.The balance between traditional techniques and modern seasoning is excellent, creating a unique experience amidst the tranquility of Higashiyama's natural surroundings.The flow from beautifully presented seasonal appetizers to a luxurious finish left a strong impression with every bite.The service was also outstanding.This is a pinnacle of Japanese cuisine, backed by high technical skill and genuine hospitality, making it a restaurant that Kyoto proudly presents to the world.Thank you for reading to the end, from the reviewer "Instagram@_1show". I appreciate all your likes, follows, and saves! Less

A prestigious restaurant that has produced many renowned chefs, located at the entrance of Kodaiji Temple, offers a weekday lunch. I arrived 10 minutes before my reservation at 12:00, and there were already two staff members in kimono waiting outside. They were aware of my previous visits to their sister restaurants when I made the reservation. The meal was an omakase without a set menu, and each dish was refined and easy to enjoy. The standout was the extra-thick clam, and the sashimi served with a white soy sauce thickened with kudzu was surprising. The atmosphere was quiet and relaxed. On my way out, I received a ticket to visit Kodaiji Temple! Less

Kodaiji Wakuden, a traditional Japanese restaurant located near Kodaiji Temple, was founded in the 3rd year of the Meiji era (1870) by the first owner, Wakuya Den'emon, as an inn in Kyotango. In 1982, it relocated to its current location at Kodaiji. The restaurant is housed in a Japanese-style building constructed in 1952 by the renowned carpenter Nakamura Toi, and it was originally the residence of the head of the Onoe school of Japanese dance. It has been awarded two Michelin stars.Upon arriving at the restaurant, I was warmly welcomed by three staff members. I lost count of how many people greeted me before I even entered the room.I requested a comfortable room with a sunken kotatsu on the second floor. The building, over 70 years old, has a charming atmosphere, and the view of the city from the window is exceptional.The staff member attending to us that day was a young beauty from Okayama, providing excellent and attentive service.We started with a refreshing cup of yuzu tea.Next, we enjoyed Japanese sake served in a bamboo tube along with appetizers. The bamboo tube was labeled with the restaurant's name.◇ Appetizers A dish that evokes the season, served on a leaf of iris. ◎ Hairy Crab with Lotus Root Sauce and Shiso Flowers The firm meat of the hairy crab was delicious, and the crunchy lotus root sauce was delightful, complemented by the refreshing aroma of shiso.I ordered a chilled sake from Kyoto. ○ Tamagawa Icebreaker This was my first time trying chilled sake served over ice. It was crisp and delicious.○ Whitebait and Sansho Leaf Tempura Seasoned with salt, it was lightly salted, allowing the natural flavor of the whitebait to shine through. The aroma of the sansho leaf added a spicy touch.◎ Tanba Beef with Flower Sansho This was my first time eating such a generous amount of flower sansho. The wonderful aroma and slight spiciness were irresistible. The Tanba beef was incredibly tender and of the highest quality. The dipping sauce had a rich dashi flavor and a delicate seasoning.◎ Gifu Black Bear with Flower Sansho This dish had a robust flavor. There was no gamey taste from the bear. It was fatty but not overwhelming, and personally, I found it tastier than beef.◎ Matsunotsukasa Junmai Daiginjo A sake from Shiga. The details were not specified on the menu. It had a floral and refreshing taste, with a good balance of sweetness and umami from the rice. It paired well with any dish due to its crispness and dryness.◎ Salt-baked Tuna with Nobiru Soy Sauce ◎ Aori Squid from Zushi The tuna was rich and melted in my mouth. I used the soy sauce pickled nobiru as a substitute for regular soy sauce, which paired well with the wasabi. The aori squid was served with a miso made from sansho leaves.◎ Osaka Green Eggplant with Crispy Rice The impressive green eggplant from Osaka was grilled over charcoal in the room. It was thick and very juicy. This dish allowed me to enjoy two different textures by combining it with crispy rice.◎ Grilled Eel with Onion Sauce The texture of the eel was incredibly firm! The skin was grilled to a crisp. This was the best eel I have ever had. I enjoyed one piece with salt and another with the onion sauce, which highlighted the natural sweetness of the onion. I have eaten eel from famous restaurants in Tokyo, but I personally preferred this one.◎ Tsuki no Katsura Kohaku This sake was recommended by the staff. It was delicious—smooth and easy to drink, with a rich aroma. It is brewed by Masuda Tokubei Shoten in Fushimi, Kyoto.○ Baby Octopus, Peas, and Yam A little break. It was delightful and bursting with flavor.◎ Kuwana Clam with White Asparagus An extra-large clam. The rich essence seeped into the soup. Biting into the clam released an intense umami flavor. The white asparagus was cut diagonally, and I had never experienced such a crunchy texture before—it was reminiscent of long green onions.Now, for the finale. You can choose from four options. When I hesitated, I was told I could have as many as I wanted. Being a big eater, I, of course, tried all of them.◎ Striped Horse Mackerel Nigiri with Yuzu Pepper The aged striped horse mackerel was moist and delicious. I ordered three pieces in total.◎ Beef Broth Udon This was a combination of the earlier Tanba beef and flower sansho with thin udon noodles. It was incredibly tasty, generously using the flower sansho. Naturally, I ordered a second helping.◎ Bamboo Shoot Rice The bamboo shoots were cut into large pieces. They were crunchy yet moist and very delicious. The spicy aroma of the accompanying sansho leaves added an accent, further stimulating my appetite at the end.◎ Sakura Shrimp Tempura Rice Bowl The aroma of the shrimp was overwhelming. The tempura was rich in flavor, showcasing the potential of the ingredients to the fullest.◎ Pickled Water Eggplant and Kombu The lightly pickled water eggplant was very juicy. The kombu was packed with umami, making it the perfect accompaniment to the bamboo shoot rice.◎ Miso Soup Red miso with fuki (butterbur) as the ingredient. The aroma of the fuki evoked the season.◎ Saku A popular sake from Mie Prefecture. This was also chosen as omakase. The details were not specified on the menu.◎ Mango from Miyazaki It had a sensual aroma. The balance of sweetness and slight acidity was excellent. It was an incredibly delicious mango.We finished with matcha and sweets. ◎ Pea Monaka with Sweet Sake Ice Cream and Ginger The moist red bean paste and crispy monaka shell were delightful. The subtle sweetness and aroma of the sweet sake were present, with the ginger making its presence known.Of course, the matcha was authentic, prepared properly. The flavor was rich, with a pleasant bitterness that was delicious.The taste of the food, the service, and the atmosphere of the restaurant were all exceptional. Moreover, the generous use of flower sansho in the second helping of beef broth udon left me very satisfied. This is truly a restaurant that excels in the use of sansho.It was a truly delicious experience. Thank you for the wonderful meal. Less