Muromachi Wakuden Kyoto

I visited "Wakuden" in Kyoto for a Japanese lunch.Upon entering the restaurant, I was pleasantly surprised by the spacious interior designed with a Japanese aesthetic. The open kitchen added to the sense of freedom and special atmosphere.The lunch was more substantial than I expected, providing a great sense of satisfaction. The highlight was definitely the mackerel sushi that was simply delicious! This dish left a lasting impression on me.While I did feel that some combinations of dishes might not have been the best match, and there were slight differences in presentation, overall, I believe the value for this lunch is quite high.It's wonderful to enjoy hearty Japanese cuisine in a traditional Kyoto setting. Including the ambiance, this is a place I would consider when I want to have a leisurely lunch in Kyoto. ✨ Less

After the Gion Matsuri, Kyoto has calmed down a bit.To escape the heat, I decided to dress up and head to Muromachi Wakuden.Today, I opted for the JPY 35,000 course.In summer, it's all about the conger eel!I took a taxi from the hotel.To my surprise, it was a brand new BMW taxi! Feeling a bit nervous as I got in, I started chatting with the driver, who turned out to be from my neighborhood.We hit it off, and before I knew it, we arrived at Wakuden.I greeted him, hoping for another chance to meet.I entered through the sliding door and walked along the stone path into the restaurant.The chef greeted us, and we were welcomed with tea.**First Dish** Summer Vegetable Surinashi, Sesame Tofu, Sea Urchin, Hairy Crab, Tosa Vinegar Jelly It looked refreshing and tasted amazing! I quickly finished it off.The delicate glass dish it was served in was beautiful... I was mesmerized.**Second Dish** Tempura: Scallops and Corn, Zucchini Blossoms stuffed with Potatoes, Octopus, served with aged red vinegar and honey, garnished with Japanese pepper The combination of corn and scallops was exquisite, especially when dipped in the aged honey—absolutely delightful!**Third Dish** Chilled Abalone with Rice The broth was incredibly delicious, enhancing the abalone, and the steamed rice absorbed the flavors perfectly. I savored every last bite.**Fourth Dish** Conger Eel Shabu-Shabu with Plum Sauce The eel was sliced right in front of me, and I enjoyed it cooked in the broth, served in a bowl.The seasoning was refined, and I had nothing to complain about...**Fifth Dish** Grilled Conger Eel with Blue Plum Sorbet and Caviar This dish felt like a palate cleanser, but surprisingly, the caviar paired wonderfully with the eel!**Sixth Dish** Flounder Sashimi with Fin Need I say more? It was delicious!**Seventh Dish** Rock Oyster Wow... I was blown away.**Eighth Dish** Grilled Sweetfish with Wasabi Vinegar It looked like it was still swimming on the plate! I took a big bite from the head—there were two, so I went for it!**Ninth Dish** Wagyu with Summer Vegetables and White Miso Sauce The beautifully pink meat, along with the Manganji pepper and tomato, was so delicious that even when I was full, I could still enjoy it!**Tenth Dish** Clam Hot Pot with Oboro Tofu, Fresh Seaweed, and New Onion The clams were huge, about the size of my palm, and the meat was also extra large...The aroma of the fresh seaweed was wonderful, making it the best dish of the meal.Steamed white rice with red miso soup and pickles The rice was, of course, delicious, and the pickles, made with shiba-zuke kombu and cucumber, were irresistible... I asked for a second helping of the pickles!The remaining rice was wrapped in bamboo leaves as an onigiri to take home. The pickled plum inside is one of my favorites from long ago!Finally, we enjoyed dessert.I took a taxi back to the hotel.Thank you for the wonderful meal! Next time, I’ll come for the autumn matsutake. Less

Muromachi Wakuden: A Must-Visit Restaurant When Talking About Japanese Cuisine in KyotoThis ultra-established restaurant has produced chefs from renowned places like Ginza Fujiyama, Tokuhachi Honya, and Kiyama.I had the summer lunch course this time, featuring seasonal Kyoto vegetables like conger eel, sweetfish, and Kamo eggplant, along with fresh seafood, allowing me to fully enjoy the seasonal flavors unique to Wakuden.**3rd Dish: Fried Octopus and Corn** This dish features firm octopus and sweet corn, lightly fried to perfection.The red vinegar sauce combined with honey creates a harmonious balance of acidity and gentle sweetness, enhancing the umami of the ingredients.**6th Dish: Sweetfish from Biwa** A splendid sweetfish served with a tangy wasabi vinegar, a summer classic.While it has the characteristic slight bitterness of sweetfish, there are no off-flavors, and the flesh is plump and delightful.**7th Dish: Kamo Eggplant** My personal MVP.The Kamo eggplant, cooked to a melt-in-your-mouth texture, is paired with a rich egg yolk miso.It beautifully brings out the natural sweetness and umami of the eggplant, and the elegant dashi adds layers of flavor, making it enjoyable until the very last bite.**8th Dish: Clam Hot Pot** A hot pot featuring oversized clams as the star ingredient.The rich umami from the clams is complemented by aosa seaweed, oboro tofu, and new onions, allowing for a full appreciation of the delicious dashi.I drank every last drop without leaving a trace.**9th, 10th, and 11th Dishes: Three Types of Rice to Conclude** The finale was unexpectedly a trio, which made me very happy.Luxuriously made with fatty, large mackerel sushi, rice topped with fluffy egg and conger eel cutlet, and a rice porridge concentrated with clam umami.It was a satisfying conclusion that left me completely full.At JPY 13,000 for this quality, it’s an incredibly good value lunch course.Considering the skills, ingredients, and variety that come with this long-established restaurant, the price is surprisingly reasonable.I can confidently recommend this place to anyone experiencing Japanese cuisine in Kyoto for the first time. Less

As a representative Japanese restaurant in Kyoto, I was able to enjoy a pleasant time that included not only the exquisite dishes but also the warm hospitality.This time, I wanted to try some summer sake, and after consulting with the staff, they recommended several options. Among them, I particularly enjoyed the Kankonichi. Its crisp taste complemented the dishes perfectly without overpowering them, making it a delightful pairing for my meal. I felt that being able to enjoy sake that matches the food is one of the unique charms of this restaurant.The dishes were sometimes finished right in front of me, adding a lively atmosphere to the experience. Seasonal ingredients were generously used, and each plate evoked the essence of summer, reminding me of the beauty of seasonal Japanese cuisine.For the rice course, three varieties were offered, and I decided to try them all. Each was delicious, but the highlight was definitely the Hamo Katsu. The batter was light and crispy, while the Hamo (pike eel) was tender and flavorful. The refined umami was so delightful that I found myself wanting to have it again.After the meal, I stopped by the attached souvenir shop next door. It was fun to browse through the unique products from Wakuden, and I ended up purchasing some chirimen (dried baby sardines). I was thrilled to be able to enjoy a piece of Kyoto at home.This restaurant truly embodies the essence of the seasons through its food, sake, and ambiance. I find myself wanting to visit every time the seasons change to savor the seasonal flavors. Less

My first visit was just a minute before opening on a Saturday afternoon. The location is a short 4-5 minute walk from Karasuma Oike Station, Exit 3-1. After exiting, head east along Oike Street, and the restaurant is on the left after about 50 meters down Takakura Street.Upon arrival, I entered through the left door, which leads to a shop selling sweets, while the right door opens to the dining area.Since I had a reservation, I was guided to a seat in the middle of the counter. There were already four guests enjoying their meals. The operation was managed by 5-6 chefs and 2-3 female staff members, and the restaurant has only 15 counter seats.Dishes are served in the order of arrival rather than all at once. The meal began with a cold pepper tea and an aperitif served in a bamboo tube, followed by a summer vegetable puree, which included junsai (water shield) and sesame tofu.Next came tempura of corn and tender octopus simmered with a year-aged honey, followed by a bowl of sweet sea bream and summer vegetables, and grilled hamo (pike eel) prepared right in front of me.The young sweetfish from Lake Biwa were small but perfectly grilled, with two pieces served. Then came Kamo eggplant dengaku, two freshly boiled clams, new onions, and oboro tofu, along with clay pot rice, miso soup, and pickles. Just when I thought the meal was over, I was offered additional options: saba sushi, hamo cutlet with simmered eggs, and another rice dish.It seemed I could choose all three, but I opted for the hamo cutlet with simmered eggs. The rice was served in a regular bowl, topped with the egg mixture right in front of me, and it was exquisite.Before I knew it, the restaurant was full, making reservations a must. I paid JPY 13,000 plus drinks by card before leaving. The restaurant is quite accommodating for solo diners, with many guests dining alone, and the meal took about 1 hour and 15 minutes. Less

The clam was incredibly delicious. I was also pleased to learn that conger eel is available in June, as it is one of my favorites.Even though I was dining alone, I appreciated that I wasn't treated awkwardly, and I was satisfied to see the dishes being prepared right in front of me.Perhaps it was because I was alone, or maybe the chef was busy, but it felt a bit lonely that no one thanked me on my way out. Is that how it usually is?The flavors were delightful, and I could tell that the ingredients were of high quality.However, I found it difficult to justify why I needed to be here specifically.Thank you. Less

I had lunch at Muromachi Wakuden.Although the counter seating creates a casual atmosphere, the dishes all felt exceptionally refined.It was enjoyable to watch the cooking right in front of me, and the warm dishes were served piping hot.Initially, I thought the freshly cooked rice was a bit on the soft side, but it seems they account for it firming up a bit while kept warm in the clay pot.The rice dishes included sea bream sushi, dried shrimp with simmered eggs, and udon in shabu-shabu broth. You can enjoy all three, and any leftover rice can be made into onigiri for you to take home.Despite being a long-established restaurant, it had a warm and welcoming atmosphere without any pretentiousness.What impressed me the most was the cleanliness of the restroom.It seems to be cleaned frequently, as the basket for used paper towels was always empty.Not only the food, but this attention to detail truly impressed me. Less

When it comes to famous ryotei (traditional Japanese restaurants) in Kyoto, the Muromachi Wakuden group is undoubtedly among the top names. There’s the ultra-luxurious Kodaiji Wakuden, the Kyoto Wakuden located at Kyoto Station, and of course, Muromachi Wakuden.⭐️ Lunch Course: JPY 13,000▪️ Egg Tofu, Mirugai (Giant Clam), Okra, and Junsai (Water Shield)▪️ Hand-rolled Sushi with Unagi (Eel) from Mikawa Isshiki, Cucumber, and Green Onion▪️ Clear Soup with Kamo Eggplant and White Miso▪️ Stone Bream aged for 3 days▪️ Sweetfish grilled with its scales, served with grated New Onion▪️ Shabu-shabu with Hime Bamboo Shoot, Wagyu, and Flower PepperThree types of rice dishes to finish:▪️ Nibana (Boiled Young Greens)▪️ Sushi-style Sea Bream▪️ Sakura Shrimp Rice▪️ Udon noodles in Shabu-shabu broth▪️ Seiko (a type of fish)I was surprised to find flower pepper included in the most casual lunch course. To be honest, I’m not a big fan, but since it’s seasonal, I was satisfied with just a little bit!The variety of rice dishes at the end is one of the enjoyable aspects of Muromachi Wakuden. It’s wonderful to see that those who have branched out from Wakuden continue this tradition. Less

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. Less

Finally had dinner at Muromachi Wakuden, a long-awaited experience. We started with an aperitif, followed by a series of appetizers and fried dishes that flowed smoothly. The anago (conger eel) and bamboo shoots prepared right in front of us were delicious, but the highlight was the clear soup made with Kuwana clams, which had a deeply comforting flavor. The shabu-shabu, made with a generous amount of flower pepper, filled my mouth with rich flavors and aromas alongside the meat.The bamboo shoot rice was so good that if you couldn't finish it, they would make it into onigiri (rice balls)! I had four servings, so I enjoyed them the next morning! Less

JPY 13,000 Lunch CourseThe seasonal offerings are abundant, and I believe the price is reasonable for the quality.Perhaps due to its long-standing reputation, the sourcing is stable.- Kuwana Clam Soup- Bamboo Shoots from Ohara, Firefly Squid, Tai Ragai, Canola Flowers- Yokowa Sashimi- Tempura of Young Sweetfish from Lake Biwa and Mountain Vegetables- Grilled Bamboo Shoots from Ohara with Salt and Sauce- Wagyu and Flower Pepper Hot Pot- Bamboo Shoot Rice- Udon with Flower Pepper- Tai Sushi- Dessert- Drink: Tankan Cider Less

Recently (as of May 2023), it seems that the number of Japanese visitors to Kyoto has decreased. One reason for this is that it has become difficult to enjoy Kyoto in peace. However, there is something truly special about savoring kyo-ryori (Kyoto cuisine) in Kyoto itself. The scenery on the way to the restaurant, the old streets you walk through—these elements all contribute to the authentic experience of enjoying kyo-ryori.Going to Kyoto for kyo-ryori is simply the best.Muromachi Wakuden is, of course, a renowned establishment. I undoubtedly enjoyed an exceptional kyo-ryori meal there.It was a great meal. Less