Muromachi Wakuden | Kyoto "Muromachi Wakuden" is an outstanding traditional Japanese restaurant in Kyoto, known for its exceptional selection of ingredients and skilled techniques in bringing out the natural flavors of the food. While the clam soup and sansho pepper hot pot are excellent, the real star of the meal was the bamboo shoots. The boiled bamboo shoots had no bitterness and were incredibly delicious. What truly amazed me was the bamboo shoot rice, where boiled bamboo shoots were mixed with freshly cooked white rice without being simmered together. This allowed the natural sweetness of the bamboo shoots to shine through. Similar to matsutake mushrooms, cooking the ingredients separately rather than together has become a popular trend, especially when the ingredients are of high quality. After experiencing the bamboo shoot rice, I don't think I can go back to traditional simmered bamboo shoot rice. Overall, the meal included dishes such as sea urchin and yam soba, red clam assortment, boiled bamboo shoots, and grilled bamboo shoots with sansho pepper sauce. The meal ended with a delightful dessert of chocolate mousse and night cherry blossom.

Located in Kyoto, Karasuma-Oike, "Muromachi Wakuden" is a restaurant with a concept of a Kyoto townhouse, featuring a wide and open entrance. The cuisine by Chef Shinya Matsumoto focuses on seasonal flavors with a delicate touch. The sake selection includes rice from Wakuden's own pesticide-free rice fields in Kyoto and Tanba, with the rice variety being Isehikari, a rice offered to Ise Shrine. Vegetables are also sourced from Wakuden's contracted farms. Combining the best of traditional Japanese cuisine and fine dining, Wakuden was originally established in 1870 as a culinary inn in northern Kyoto Prefecture, now known as Kyoto Tango City. After being destroyed in the 1927 North Tango Earthquake, it was rebuilt over four years and became a refined culinary inn with only seven rooms on a large property, revitalizing the local area. In 1982, Wakuden relocated to Kodai-ji Temple in the eastern foothills of Kyoto and reopened as a fine dining restaurant. Many restaurants opened by former staff, such as Toshio Ogata and Yoshirou Kiyama, have gained popularity. Particularly, Kita-jima in Kamakura was inspired by the taste of Wakuden and immediately requested to work there after experiencing it. Today, I visited the restaurant in the evening with a reservation, thanks to a companion. The meal began with a toast with Perrier and a celebratory tea called "Fukucha." The courses included dishes like steamed sea bream with Kujo green onions, blowfish with kelp, and an elegant assortment of seasonal delicacies. Each dish was meticulously prepared with subtle flavors and intricate details. The meal also featured a special celebration sake called "Aotake Sake" and traditional New Year's dish, white miso zoni. The experience concluded with a unique dessert of mochiko-coated Biwako crucian carp and a refreshing dish of Himi winter yellowtail with sweet miso and butterbur sprouts.

I have visited Wakuden at Ginkaku-ji many times, but this was my first time at the Muromachi branch. Despite the lunch course costing just over 70,000 yen for two people, I was pleasantly surprised by how delicious it was. The dishes, including hairy crab, horse dung sea urchin, sweetfish, Awaji conger eel, Kumamoto matsutake mushrooms, and winter melon, were served with care and skill. While there were no extravagant surprises, the food was enjoyable both to the palate and the eyes. I believe this is thanks to the strict supervision of Head Chef Ogawa. It was a great experience.

I usually use Kyoto Wakuden, but this time I tried Wakuden here for the first time. Visited with two people, and it was fully booked. The atmosphere on the first floor with only a counter is very nice. We had the 11,000 yen lunch course. Every dish had the best taste that made us feel the summer. It was nice to see the eel bones and sweetfish in front of us, adding to the enjoyment of the meal. I was also happy to be able to choose from three types of rice dishes for the finale. The barley rice had various ingredients inside. While Kyoto Wakuden is casual and good, I highly recommend this place. Thank you for the impressive lunch time. I will visit again.

I had to wait a while before being seated, but once inside, I had a great time. It was worth the price! I recommend it for entertaining clients or special occasions. The harmony of sansho pepper and beef was amazing. Since it's Japanese cuisine, I tried a few different types of sake and had a delicious and enjoyable dinner.

Wakuden has three stores in Kyoto, and this time I visited the one in Muromachi. I was looking forward to it as it has received high ratings from MyRepi. The restaurant is stylish, with an open counter as the main feature. Wakuden is known for providing an environment where young staff can grow. Just like the Wakuden in JR Kyoto Station, the young staff here work diligently under the guidance of the head chef. What's great is that the courses don't all start at once, except for special occasions like Christmas, allowing you to relax and enjoy at your own pace. This time, I particularly enjoyed the deliciousness of the young ayu tempura hand-rolled sushi and the jun-sai white miso soup. The lunch course costs 13,000 yen and includes: - Thin bean puree with tofu and sea urchin - Jun-sai white miso soup - Bonito tataki - Cherry trout and mountain vegetable miso-grilled dish - Young ayu tempura hand-rolled sushi from Lake Biwa - Hanasansho shabu-shabu - Finale (white rice, mackerel sushi, shabu-shabu broth udon, cherry shrimp tempura tea) - Wakuden rice - Lake West - Thin bean puree with tofu and sea urchin Sea urchin and tofu are hidden underneath. The sea urchin has a taste of alum that stands out a bit; even though the thin beans try to cover it up, it's still noticeable. I think the sea urchin could have been omitted. - Jun-sai white miso soup Made with white miso. The crunchy texture of jun-sai and the gentle sweetness of white miso were delightful. - Bonito tataki First bonito with little fat. It was decent, neither good nor bad. - Young ayu tempura hand-rolled sushi The highlight was the ayu tempura. This dish was a home run, a strike of deliciousness. The young ayu in tempura form, with the bitterness of ayu mellowed out by vinegared rice and sweet sauce, while the aroma of sansho pepper gently fills the nose. It was so delicious that I couldn't forget it. Without this dish, my rating would have been lower. - Cherry trout and mountain vegetable miso-grilled dish The miso was slightly sweet and grilled right in front of you. The cooking was perfect, ensuring it didn't become too hard. - Hanasansho shabu-shabu Live cooking. The season for hanasansho is over, right? I asked and they said they had prepared it by blanching and storing it. They finish it off with live cooking. It's cooked more than rare but the meat remains tender without becoming tough, with a light amount of fat. The hanasansho shabu-shabu aims to please everyone. However, the flavor and aroma of hanasansho seem to have faded due to blanching. - Lake West (Lotus root cake) A confection made by kneading lotus flour, with Japanese sugar and sugar syrup, wrapped in two fresh bamboo leaves. Why do they serve something that can be bought in Tokyo here? It's delicious, but still.

There are many menu options, but I recommend the lunch set course for its great value and satisfying portion. The clean and open kitchen area provides a sense of security while dining. I noticed the course at the neighboring table was priced at 22,000 yen, but the dishes served were not significantly different from what we had. I want to eat at a restaurant that offers affordable and delicious lunches! I will definitely revisit for business meetings or girls' night out.

The schedules of all family members did not align, and I ended up visiting the restaurant for a day trip. Located just a 5-minute walk from Nishiki Market, "Murocho Wakuden" was easy to find with its straightforward location. There are several branches in Kyoto, and the main attraction is the chefs moving around the restaurant regularly. Upon entering, there is a Wakuden original souvenir shop selling traditional Japanese sweets, seasonings, and rice toppings, which I couldn't resist buying. The restaurant had a lively atmosphere with around 15 seats and a garden view outside. The staff were efficient and friendly, and there were also private rooms available. The number of employees seemed to be the highest I've seen in a kaiseki restaurant, and they all worked harmoniously without needing constant direction. The meal started with Kaki Doshi tea, which had a refreshing taste similar to Japanese mint tea. The appetizer was Fugu Shirako and Edamame Chawanmushi, with a delicate and soothing flavor. The next dish was a seafood platter featuring various clams, each with a rich and powerful oceanic taste. The Awabi dish was steamed rice with deep-fried kuchiko and soramame, offering a delightful combination of textures and flavors. The Hamaguri and Takenoko shabu-shabu was a succulent dish with a rich umami taste. The grilled Anago was flavorful and slightly charred, accompanied by condiments. The Ainame sashimi with uni and nori was served with a delicious soy sauce. The Suimono soup and Nodoguro fish had a gentle and comforting taste. The grilled Takenoko was a simple yet outstanding dish, showcasing the natural sweetness and texture of the bamboo shoot. The Wakasagi with white asparagus was another standout dish, with a delicate and flavorful taste.

We followed up with Wakuden after visiting Kodai-ji Temple. We ordered the 27,500 yen course at Ikyu Restaurant. The dishes included shirako, various shellfish, spring vegetables, white fish with karasumi, hamaguri, anago, kujira with uni, managatsuo with spring vegetables, ayu, firefly squid with mozuku, beef with spring vegetables, mackerel sushi, beef and egg hotpot, buntan, sakura kuzumochi, and matcha. The casual atmosphere at the counter of Wakuden was also nice. The staff were friendly and we were able to relax and enjoy our meal. It was delicious, thank you for the feast.

Wakufu-san's cuisine is not delicate Kyoto cuisine, but rather Tanba cuisine that brings out the flavors of Tanba ingredients. It's nice to sit at the counter and watch the cooking. Although there are no photos, we enjoyed seasonal sashimi, bamboo shoots, sansho pepper, and sweetfish, and finished with freshly cooked rice in a clay pot topped with dried baby sardines. The white rice was so delicious that we couldn't help but have seconds. The restaurant, atmosphere, cuisine, and service are all excellent, as expected of Wakufu-san. I haven't been to the restaurant at Kodai-ji Temple yet, but I would love to visit on a special occasion.

The weather is cold but with a hint of warmth from the sunshine. It's already spring on the calendar. At San Gen Inn, the snow in the garden is almost gone. The story of Tōhaku's rapid progress, secretly written by the monk Shun'ya, is not mentioned here. After finishing the visit, I finally had lunch here. A beautifully renovated traditional townhouse with spacious interiors. I left my coat and was guided to the counter seat. I had ordered the Chef's Special Course for lunch (11000 yen). I was really looking forward to the food. - "Sakazuki" was a special Tanba green bamboo sake in a bamboo cup, a crisp cold sake with a bamboo fragrance. A toast to start. - The "Appetizer" was a sea cucumber soup with holly leaves as a lid. The soup made with vegetables and duck broth, with crunchy sea cucumber, was delicious. It symbolizes driving away demons and bad luck by covering the sea cucumber, representing a demon's club, with holly leaves. - The "Prepared Dish" was steamed sushi in a yuzu pot. A hearty dish with a generous amount of crab meat seasoned with crab miso on top of sushi rice placed in a hollowed-out yuzu fruit. The collaboration of crab and yuzu created a unique flavor. Squeezing the yuzu fruit on top enhanced the citrusy flavor. A truly unique and delicious dish. - The "Soup" was a miso soup with gold time carrots, yuba, and leeks. The miso soup had a sweet and rich flavor, with vegetables retaining their natural taste. Each vegetable was delicious, making it an outstanding dish. - The "Sashimi" was bluefin tuna served with grated daikon radish in soy sauce. The use of grated daikon radish instead of wasabi added a different kind of spiciness. It paired well with the sake, creating a refreshing combination. - The "Grilled Dish" was bamboo shoot. The bamboo shoot was slowly and carefully grilled over charcoal, resulting in a crispy and fragrant dish that paired well with ginger vinegar. - The "Fried Dish" was fried managatsuo fish cake topped with grated apple. The crispy texture of the fish cake, combined with the grated apple, created a unique and Western-style flavor. - The "Marinated Dish" was red turnip, yellowtail, and kujo negi layered with sweet vinegar miso. A visually appealing dish with a refreshing and light taste. - The "Hot Pot" was sea bream and cloud child egg hot pot. The delicate and elegant dish had celery, mushrooms, and yuzu, with a subtle and refined flavor. The cloud child egg was creamy and melted in the mouth, while the vegetables were delicious. - The "Dessert" was a charcoal mochi sandwiched in a handkerchief. The fine texture of the mochi, combined with the saltiness of the charcoal, created a perfect balance. - The "Rice" was served with red miso soup and pickles. The rice, cooked in a clay pot, was delicious and fluffy. The pickles, made of Jerusalem artichoke, Chinese cabbage, and kelp, had a crunchy texture and fresh taste. - The "Dessert" was a Dekopon jelly. A visually stunning dish with Dekopon jelly served in a Dekopon peel. The jelly had a firm texture and a light flavor. It was enjoyed with a blend of Kanoha tea. In total, there were eleven courses, and although not an eight-course meal, the lunch was ===================

When visiting Kyoto, I used this restaurant for dinner. Although there is a course that exceeds 30,000 yen, the prices here are relatively lower compared to other places in Kyoto. On the day of my visit, I enjoyed dishes such as steamed crab sushi in yuzu pot, blowfish with kelp, sashimi of Japanese flying squid and bluefin tuna, miso soup with white miso, fried conger eel, grilled shirako, grilled yellowtail, deep-fried tenderloin of Tanba beef, soft-shelled turtle chawanmushi, followed by cod roe mochi and pickled heshiko tea rice, ending with a seasonal dessert. The chef prepared each dish in front of us with great attention to detail. The food was delicious, and I could feel the changing seasons through the flavors. It is a wonderful restaurant where traditional tastes are combined with a touch of freshness.

You can enjoy the high-class Kaiseki cuisine of Kamon Waku Den in Kyoto with a counter seat, making it a perfect choice for a date with your loved one. After your meal, you can also stop by the attached souvenir shop, Murasakino Waku Den, to pick up some gifts. It's a great way to indulge in a little luxury during your Kyoto trip, with excellent service and delicious food. The staff are happy to share information about the ingredients used in the dishes, making the experience even more enjoyable. During the day, you can also take in the beautiful garden and atmosphere of the restaurant. Check out more details about the restaurant and the dishes in the video linked below.

Kyoto, the long-established restaurant Muromachi Wakyuden. Despite being a long-established restaurant, they do not feel outdated at all, perhaps because they never stop challenging themselves with new ideas. This time, I visited for my mother's birthday. I had informed them in advance about the birthday, but I never expected them to celebrate it with us, so it was a surprise for me too. Thank you for the red rice and celebratory sake gift ❤️ Every dish was delicious.

I went to "Kiyama" in Kyoto for lunch today. It just opened this year, and the head chef, Mr. Kiyama, seems to have trained at Wakuden in Muromachi, as there were many customers from Wakuden. The taste brings out the flavor of the ingredients well and is delicious, so I personally think they might get a Michelin star. The reliable taste that doesn't disappoint is here, so I would like to visit again. ✨

One of my favorite Japanese restaurants in Kyoto. I visited with a friend this time, since last September. We had the 22,000 yen course menu. - A glass of Seichiku sake. The sake has a lovely aroma with hints of bamboo, which enhances the experience. I always want to drink this when I come to Wakuden. - Appetizer: Steamed kue fish with kujyo negi and yuzu. The kue fish is thick and the dish is delicately flavored to bring out the best in the fish. - Appetizer platter: Edamame with sesame dressing, flounder sushi roll, kombu with fish roe, white clam, shrimp, duck with matsukasa, and sweet black bean castella. - Sashimi: Blowfish marinated in kombu. The blowfish is firm and the kombu marinade enhances its flavor beautifully. - Soup: White miso soup with mochi and various vegetables. The white miso from Kyoto is subtly sweet and silky in texture, just as expected. - Snack: Moroko fish tempura with a sauce made from rice and carrot leaves. The tempura is crispy and the sauce has a slightly sweet taste. - Dish: Amberjack with miso and fuki and yomogi mochi. The amberjack is rich in flavor and the miso sauce complements it perfectly. - Main course: Wagyu beef cutlet with grated apple and nanohana. The beef is tender with a perfect balance of flavors. - Dessert: Mochi filled with karasumi (bottarga). The mochi is warm and the karasumi adds a unique flavor. - Rice: White shrimp rice bowl. The half-cooked egg adds a creamy texture to the dish. - Finale: Heshiko (fermented fish) ochazuke with turnips. The strong flavor of heshiko adds a different dimension to the meal. - Udon: Turnip grated udon with Inaniwa udon noodles. - Dessert: Depokon jelly with a citrusy flavor. - Dessert: Lily bulb and kumquat crumble with a delicate taste of kudzu and citrus. - Matcha: A strong and bitter matcha tea to end the meal. I was very satisfied with the Kyoto-style dishes. Last time, there weren't many mushroom dishes, but this time, the experience was fantastic.

When I lived in Tokyo, I often received or bought souvenirs from Murasakino Wakuden. During our hotel tour at the end of the year in Kyoto, we drove to this restaurant. The dishes were delicate and gentle in flavor, perfect for ending the year. Each dish was tender and cooked perfectly, allowing us to savor the natural flavors of the ingredients. The attached souvenir shop seemed busy with customers picking up New Year's dishes on December 31st. I would like to revisit during crab season next time.

- Crab in a fragrant box, steamed turnips, Chinese cabbage, lily root - Ice-cold amberjack from Himi - Marinated daikon radish, scallops, kale soup - Blowfish marinated in kelp - Fried blowfish - Raw bonito, pickled vegetables with plum, turnip - Moroko fish, burdock root - Sea cucumber vinegar - Simmered duck - Lotus root and scrambled eggs - Sea bream sushi rice bowl, tea poured over - Kujo green onion udon - Soba with yuzu jelly, adzuki bean paste, and Tamba chestnuts - Beer, sake (1 cup), approximately 32,000 yen

In the world of Japanese cuisine, everyone knows the big name, Wakuden. While the main store exudes the prestigious atmosphere of Kodai-ji Temple, I personally prefer this counter-style branch where you can see the cooking process right in front of you. There are mainly three course options, and this time I chose the middle-priced course at 27,500 yen (including tax). The content and portion of the course seem to vary. Currently, there is also a crab course available, and on the day I visited, three groups with maximum reservations were enjoying it. Each dish has a seasonal touch, looks beautiful, and tastes above standard, giving a very commendable impression. The head chef (Mr. Matsumoto) oversees everything and the staff efficiently work under his command. Despite being busy, the head chef personally sees off guests until they are out of sight outside the restaurant, showing great dedication. It is easy to casually dine alone at the counter, and despite being a high-level establishment, reservations are also easy to make, making it a place I would like to visit again in the future. This Kyoto-style Japanese restaurant is casual yet suitable for beginners and can be recommended as a great dining option.

【Visit Date】11/3/2022 Dinner 【Order】27500 yen course TANGO IPA Aosora Akijika Okushika Today, I watched the Kinki Tournament at home. Not wanting the night to end there, I set a recording for the second match and headed to Kyoto. About a 10-minute walk from Sanjo Station is Machiya Wakuden. Although not the main branch, it also holds a Michelin one-star rating. I made a reservation for 5:00 PM and arrived at the restaurant. There were around 11 people at the counter, including a few solo diners like myself. We all started at the same time. I started with the unusual TANGO IPA. After taking a sip, I accidentally knocked over my glass, causing a major spill at the counter. The staff kindly replaced my drink without scolding me for my blunder. The service was exceptional, and I felt grateful to be alive. The dishes I enjoyed were roughly as follows: - Grilled cod milt with turnip - Sweet red snapper with roasted sake - Autumn red snapper with Tanba matsutake mushrooms and steamed in a pot - Tanba matsutake mushroom fry with homemade Worcestershire sauce - Grilled sea eel and matsutake mushroom with plum, barracuda, onion, rice cracker, ginkgo nut, burdock, and mushroom sauce - Tanba beef sukiyaki with matsutake mushrooms and shrimp yam - Mackerel hesico, conger eel, mackerel sushi, salmon roe bowl, and grated yam soba - Daishiro persimmon, Tanba chestnut, and kudzu cake The service at Wakuden was impressive, and I felt bad for my mishap. While the food was overall delicious, the heavy focus on matsutake mushrooms didn't leave a lasting impression on me. The signature grilled sea eel dish was tasty, but I felt the eel was slightly overcooked. The bill came to 31,700 yen. I might try visiting Kodai-ji Temple next time. Thank you for the meal.

On the third day of my visit to Kyoto, I had lunch at the Michelin-starred restaurant "Muromachi Wakuden." The head chef, Takahiro Fujiyama, who previously worked at "Kodai-ji Wakuden," showcased his skills in the open kitchen. I opted for a light lunch course. I sat at the counter right in front of the kitchen, where I could enjoy watching Chef Fujiyama at work. I started with a chilled beer and a dish of lily bulb with gingko nut paste. The meal included a steamed dish of red snapper and matsutake mushrooms, a sashimi dish of amberjack with squid, and a delicious grilled taro dish. The highlight was a duck meatball with foie gras and dried persimmon, served with an egg yolk. This was followed by a dish of fig, tofu skin, and persimmon salad with mountain caviar. The meal also included a grilled dish of ayu fish and wheat gluten cooked in a magnolia leaf with miso. The tempura soba and rice dish with miso soup was delightful, and the homemade pickled mackerel was exceptional. For dessert, I enjoyed roasted chestnuts, roasted kudzu mochi, and roasted green tea. Overall, the meal was flawless and delicious, showcasing Chef Fujiyama's expertise. After the meal, I had a pleasant chat with Chef Fujiyama before he kindly saw me off.

The restaurant had a lively and vibrant atmosphere, giving off a sense of being at a live event. The lotus root mochi and mushroom hot pot were delicious. The kitchen was surrounded by a counter, allowing diners to see the cooking process from any seat, which was really nice.