Having lunch at the main temple of Wakuden, "Kodai-ji Wakuden." The main store is located in a traditional tea ceremony house once used by the head of the Onoe school, surrounded by a spacious area enclosed by earthen walls, exuding a serene and tranquil atmosphere. Today, I will enjoy traditional Kyoto cuisine with a guest from Tokyo. This is the main store of unique Kyoto cuisine such as "Muromachi Wakuden" and "Kyoto Wakuden." Despite expecting a veteran chef, it turns out that the youngest chef at Wakuden is working at the main store. It seems to be a tradition of Wakuden to produce top-class chefs one after another. First, a toast with draft beer. ① Nanohana grated sauce - A refreshing dish with a beautiful light green color sauce made from nanohana, hiding steamed egg and hairy crab inside. A dish fitting for the start with a refreshing taste of fresh greenery. ② Thin fish - A delicate and elegant thin fish that I love, wrapped in vivid green warabi and contrasting with the white asparagus. The color coordination, as well as the taste, is excellent, showcasing the color sense typical of Kyoto cuisine. ③ Soup - Shellfish assortment (mirugai, akagai, hiragai, hamaguri, tsubugai). The broth of shellfish reminiscent of the sea with a unique scent characteristic of Wakuden. ④ Sashimi - Sashimi with goby and grated nagaimo with wasabi paste, covered in salted cherry leaves. The cherry leaf aroma may be too strong for the delicate taste of the goby, but when a female staff member advised not to eat the leaves, it made me want to try them even more (laughs). ⑤ Beltfish with squid ink - Grilled beltfish with plenty of homemade squid ink, a luxurious dish where the seasoning is both salty and flavorful. The dish is enhanced by the shining appearance reminiscent of a scrambled egg. ⑥ Blackthroat seaperch - Blackthroat seaperch with plum sauce and stewed plum, served with baby leaf called berryra. ⑦ Sesame mixed dish - Katsuo-na, shiitake mushrooms, and warabi mixed with sesame and pine nuts. Katsuo-na is not commonly used in the Kanto region, but it is essential for our household's ozoni, which is in Hakata style. ⑧ Simmered dish - Bamboo shoots, sea bream shirako with mustard Yoshino simmered. Served with deep-fried garlic cloves. The Yoshino simmer is gentle and delightful. ⑨ Rice dish - A specialty, the closing rice dish. Enjoy your favorite dishes as much as you like, following the Wakuden style. The tea rice topped with boiled young sweetfish is so delicious that my companion and I decided to have seconds. - Beef and egg rice bowl - Densuke conger eel rice bowl - Tempura rice bowl with cherry shrimp - Ume tea rice - Sweetfish tea rice ⑩ Dessert "Manju" - Filled with salted cherry blossoms and lily root paste. Truly, the various dishes at the main house of Wakuden are beautiful and delicate, reflecting the essence of the traditional establishment. It was a great opportunity to enjoy a meal in a tatami room after a long time, experiencing the ambiance of a long-standing establishment. Especially, the shellfish soup called "Shellfish Assortment" that becomes delicious from spring is delightful. The female staff serving the dishes were cheerful and engaging. There are rumors of veteran chefs from other restaurants starting their own ventures, but the smooth turnover of traditions at the long-standing establishment is being carried out. The tradition of a long-standing establishment is truly about fostering the "humanity" and growth of individuals, from chefs to staff members. It's truly impressive. Thank you for the feast.

Visited for a birthday celebration. Started with a celebratory red and white Japanese sake. Each ingredient was carefully prepared and everything was delicious! The Tajima beef had a rich flavor that didn't lose to the sauce. The sea bream sashimi with sea urchin soy sauce was a new and delightful experience. The caviar lime that came with the abalone was also delicious. The saltiness of the salmon roe was just right and well-balanced. The crab and rice dish were also tasty. The proprietress was friendly and a lovely woman. It was enjoyable to hear various stories. I had the best birthday experience. Thank you very much. I made a reservation for a 55,000 yen course.

Visited for the second time in May, this time in a private room on the second floor. The view from the window was of blue and red leaves, truly Kyoto-esque. The dishes included tempura of shrimp, clams, and ginger, followed by a soup with softshell turtle. Each dish was meticulously prepared and full of seasonal flavors. The combination of clams and ginger was unexpectedly perfect. Then, charcoal-grilled Tajima beef was served with a grape reduction sauce, cooked to perfection. It was impossible for it not to be delicious. Unfortunately, I got caught up in work discussions and missed some of the explanations of the dishes. The final course included four different dishes, leaving us completely satisfied. The drinks were also carefully selected to complement each dish. It was a night of complete satisfaction in terms of taste and service.

Continuing from last year, I visited to enjoy the delicious seasonal Tanba sea snails from Tango at the beginning of June. Once again, I stayed in the room called "Irori no Ma," where the greenery of the garden shone beautifully. The room had been changed with sliding doors, netted windows, and bamboo decorations around the hearth frame, creating a cool atmosphere perfect for early summer. The dishes I enjoyed included: Cold sake Aosorazougen Furou Izumi Kuzumame tofu, Uni Junsai Tako to Ebi Sasazushi, Ayu Hasu Renkon Torikai, Okahijiki to Kureson no Owani Okozezukuri Ponzu Daikon Kuromutsuzukuri Biwa Lake natural eel charcoal-grilled Tako no Ko, Kabu Torikai Aburi Midori Nasu, Kue no Mushimono Gyudama Jime Don Renkon Soba Tenmusu Biwa no Comport Champagne Jelly Su Tachibana Mochi Matcha Tea The Tanba sea snails were thick and chewy, with a good texture and a unique flavor profile that became sweeter as you chewed, with a hint of sea breeze. It was incredibly delicious. I learned from the chef who served our room this time that the direction of the restaurant is to offer new Japanese cuisine. This was evident in dishes like the Torikai and Okahijiki, Kureson no Owani, Midori Nasu and Kue no Mushimono. While I personally didn't have much of an issue with the innovative combinations, my companion was not a fan of the Kureson in the soup and found it mismatched with the other ingredients. The Midori Nasu and Kue no Mushimono had a strong taste of white pepper, which was overpowering and unfortunately didn't suit our palates. While it is important for contemporary chefs to create new Japanese cuisine that breaks away from traditional concepts, personally, I hope that longstanding traditional restaurants continue to offer classic Japanese dishes that reflect the culture and traditions passed down by their predecessors. For my next visit, I have requested to enjoy the last of the summer dishes - conger eel and matsutake mushrooms.

Michelin Guide Kyoto Osaka 2023 Two-star listing Michelin Guide Kyoto Osaka 2022 Two-star listing Michelin Guide Kyoto Osaka 2021 Two-star listing Michelin Guide Kyoto Osaka 2020 Two-star listing Michelin Guide Kyoto Osaka 2019 Two-star listing Michelin Guide Kyoto Osaka 2018 Two-star listing Michelin Guide Kyoto Osaka 2017 Two-star listing Michelin Guide Kyoto Osaka 2016 Two-star listing Michelin Guide Kansai 2015 Two-star listing Michelin Guide Kansai 2014 Two-star listing Michelin Guide Kyoto Osaka 2013 Two-star listing Michelin Guide Kyoto Osaka 2012 Two-star listing Michelin Guide Kyoto Osaka 2011 Two-star listing Michelin Guide Kyoto Osaka 2010 One-star listing May 3, 2023 (Wednesday) Dishes received from Satsuki Yuzu hot water as an aperitif Chawanmushi with bamboo, crab, and mountain vegetables Assorted shellfish soup (otter shell, tsubugai, mirugai, hiragai) Sea bream sushi Kashiwa leaf-wrapped dish Tempura of taranome and young ayu fish Sashimi of ishidai Grilled sea bream with white fish roe and sansho pepper Ume rice cooked in dashi with ume sauce Simmered white eggplant and Tanba beef with asparagus and warabi Bamboo shoot rice Sakura shrimp tempura rice bowl Anago and tamago chirashi bowl Pickles and mochi Matcha and Japanese sake Sparkling water

I received a meal at Satsuki with a yuzu hot sake aperitif, bamboo sake chawanmushi with crushed rapeseed sauce, hairy crab, mountain vegetables (fiddlehead fern, fried bracken), assorted shellfish soup (oyster, clams, mirugai, scallop), sea bream sushi, kashiwa leaf-wrapped taro sprout and young ayu tempura, stone bream sashimi, grilled sea bream white roe and flower sansho, grilled blackthroat seaperch with cherry blossom buds in broth, plum cooked in plum sauce, asparagus and bracken fern, white eggplant and Tanba beef simmered dish with udo, rice with bamboo shoots, pickles, miso soup.

I have always longed to try Japanese cuisine. After visiting Okamoto-san, Fujiyama-san, Kamakura Kitajima-san, and Kiyama-san, my desire has only grown stronger. What kind of restaurants produce such talented chefs? I finally made it happen with my foodie friends in Kyoto during the cherry blossom season. As we walked from Yasaka Shrine towards Kodai-ji Temple, we arrived at the entrance. A woman in a kimono was pouring water, giving the place a traditional feel. We were led to a tea room on the second floor, where we sat at a sunken table. Through the window, we could see cherry blossoms falling gently. We admired the scroll and flowers while waiting for our dining companions. Soon, the dishes arrived. We started with a toast with draft beer and enjoyed dishes like "Crushed Rape Blossoms with Crab" and "White Asparagus Wrapped in Thin Fish with Miso Sauce." The meal continued with a luxurious shellfish soup, sashimi of beltfish with grated yam, and swordfish with ink sauce. Each dish was beautifully presented and delicious. We ended the meal with various rice bowls and desserts like cherry blossom salted sweets. The service was impeccable from the reservation call to the farewell. It was a delightful and memorable experience.

On my husband's birthday, we visited Takaragaike Kawayuuden. We arrived earlier than expected, but the hostesses were already welcoming us at the entrance. Their hospitality was exceptional, from the welcome to the farewell. The chef in charge of the meal, despite being young, showed a great passion and knowledge for his craft. The birthday celebration meal included Japanese sake, chawanmushi, and a satisfying dessert. The snow crab was cooked simply but had a unique firm and succulent texture. The famous caviar mochi was also delicious. The meal ended with a selection of four different desserts, each just the right portion. We ended up sharing a table with a friendly couple from overseas and had a wonderful evening. Meeting the owner of Kawayuuden was a delight, and I admire her for running such a unique and successful restaurant in Kyoto. I look forward to returning in the future.

Once a year treat♪ We enjoyed the grilled crab course at Wakuden, in a room with a hearth. This time, the assistant head chef Aoki proudly presented the impressive crab before cooking, which made my heart leap with joy (lol). We left the sake selection to the staff and the course began. First up was the simple but delicious turnip steamed dish. It was the smoothest grated turnip I've ever had, with a refined silver sauce and steamed abalone on top. As a turnip lover, I was impressed. The crab was grilled perfectly, with a rare touch. It maintained a fresh taste while being sweetly cooked. The crab miso had a rich flavor and a unique taste that was indescribably delicious. Despite the price, considering the taste, service, and room ambiance, I believe it's worth it to dine here. We were so pleased that we even reserved crab for next year before leaving. My companion is even more hooked on having crab in a room with a hearth than I am (lol).

I visited this restaurant for the first time after hearing that it was where Mr. Kiyama trained. Exploring around Kodai-ji Temple is always enjoyable no matter how many times I come. I love Kyoto. I made a reservation over the phone for the 33,000 yen lunch course. Unfortunately, the private rooms were fully booked on the day, so I sat at the counter with a stranger. The food was delicious, the atmosphere was great, and it was definitely worth the price. The staff were also very kind, and I was able to relax and enjoy my meal. I would love to visit this restaurant again. Next time, I would like to come during crab season and have a private room. The crab dish at the table next to me looked so delicious! I really enjoyed the meal, thank you.

I praised my colleagues for a year of hard work. We visited Kodai-ji Temple and enjoyed a delightful welcome and farewell with excellent customer service. The staff were attentive without interrupting our conversation, creating a comfortable atmosphere. Thank you! As for the food, words cannot describe how amazing it was. The ingredients were top quality and the gentle seasoning brought out their flavors perfectly. In particular, the fugu and miso dish was exceptional. The price was on the higher side, but it was worth the experience! Thank you for the delicious meal.

Enjoyed the taste of autumn at Wakyuden. This time, my companion had requested matsutake mushrooms and Lake Biwa natural eel, so I was looking forward to it. The room was the usual one with a hearth, a truly luxurious space. The sake we had was a pairing of one cup each, with: - Suppon broth and sesame tofu - Winter persimmon and red clam namasu - Matsutake and conger eel soup - Thinly sliced conger eel sashimi - Grilled matsutake - Lake Biwa natural eel charcoal-grilled - Hiyatouri, fresh squid, and salmon roe - Matsutake sukiyaki - Yuzu sherbet - White ohagi - Thin tea Before the course began, we were shown the matsutake mushrooms. This day, we had the choice between Tanba and Wakayama matsutake, and I left it to the chef to decide. It turned out to be Tanba matsutake. It was a matsutake feast. The meal started with the conger eel and matsutake soup, which was a delightful introduction. The grilled matsutake was the highlight, perfectly cooked with a crispy texture, juicy, and an amazing aroma. I later learned from my companion that the chef had been in a rush because I had gone to the restroom just before it was ready. It made me realize the meticulous attention to timing and cooking. The requested natural eel was smaller in size than expected, but it had an elegant fattiness and was perfectly grilled. For dessert, we had the "white" ohagi from Wakyuden's own brand, made with sweetened adzuki beans and soft mochi, a gentle and delicious treat. The taste, presentation, and hospitality were all top-notch. Every visit to this restaurant leaves me in awe.

I visited the Japanese restaurant "Kodaiji Wakuden" located in front of the north gate of Kodaiji Temple in Higashiyama-ku, Kyoto City. They have been selected for "The Tabelog Award Bronze" and "Tabelog Japanese Cuisine WEST Top 100 Restaurants 2021". I opted for the chef's special course, which was priced according to the season. Since it was autumn, they served a lot of matsutake mushrooms. The bill ended up exceeding 10,000 yen per person, but considering the rare opportunity to indulge in matsutake mushrooms in such abundance, I felt it was worth the experience. It reminded me of a manga I read in the past, "Gorgeous Meals", where they had a similar episode at a restaurant called "To-mura". Thank you for reading until the end.

The restaurant is originally located in Kyoto Tango and moved to Kodai-ji Temple in Kyoto in 1982. It has since opened several additional branches in Kyoto and shops selling its products across Japan. The main counter of this restaurant was a new experience for us, and this time we had a meal for just the two of us. The lunch course consisted of 10 dishes and cost around 38,000 yen per person. The menu included dishes like grilled hairy crab, saury with various nuts, matsutake mushrooms with conger eel, grilled tilefish, thinly sliced cutlassfish, grilled gizzard shad with perilla seeds, Tajima beef, sesame and chrysanthemum salad, abalone with sea squirt, mirugai, ark shell, turban shell, and pickles, cucumber, mini okra, ikura rice, and dessert. The presentation of the dishes was beautiful, and the flavors were delicious. The atmosphere of the restaurant was excellent, making us feel like we had traveled back in time. The staff were very friendly and provided great service. Considering it is one of the oldest kaiseki restaurants in Japan (where famous chefs have trained), I believe the prices are reasonable. I have yet to try the seasonal crab dinner, which costs over 100,000 yen per person, but I look forward to it next time.

I visited this place, Wakyuden, last year in the month of July. I recently found the photos and decided to post them now since it was in July. I had about 10 dishes, including summer dishes like abalone, Awaji sea eel, grilled ayu fish with salt, and somen noodles with water eggplant, which all refreshed my palate. Wakyuden is a traditional restaurant where all the rooms are private, and the chefs cook right in front of you, providing a special Kyoto experience. It's a recommended old and famous restaurant if you want to have a special Kyoto experience. Thank you for the delicious meal.

Last time, I had a crab course, but this time I requested my favorite shellfish and had it included in the course. We were in the same private room with a sunken hearth as last time. Once we entered the room, a quiet and serene atmosphere enveloped us, creating a sense of calm. Here's what we had: - Cold sake "Sosora Akishika" - Sea urchin, summer vegetables, hairy crab and corn tempura, sweetfish sushi - Shellfish shabu-shabu, yellow chives, watercress - Bonito with kelp, cucumber, myoga - Grilled shellfish, blackthroat seaperch, okahijiki, jellyfish with sesame vinegar dressing - Kamo eggplant, tempura with Man'yo-Ji chili pepper, yuzu pepper sauce - Shellfish sushi - Horse mackerel fry with rice, junmai ginjo ginger ale - Sudachi mochi, light tea The shellfish was farmed in Maizuru, large and thick with a fresh and unique texture that was satisfying to eat. The liver had a rich umami flavor. I enjoyed the different preparations of the shellfish - shabu-shabu, grilled, and sushi - each offering a distinct taste. The surprise of having a handsome chef with us in the private room added to the experience. He did a fantastic job preparing the shellfish and blackthroat seaperch. The traditional Japanese cuisine was simple yet delicious, with a twist in the sauce accompanying the bonito and blackthroat seaperch, giving it a new level of flavor. The attentive and impeccable service from the staff, including detailed explanations of the dishes and drinks, made the dining experience even more enjoyable. This top-notch restaurant never fails to envelop me in a sense of happiness every time I visit. Truly a first-class establishment.

We made a reservation for two people at 12:00 on Saturday (3 months in advance) and visited the restaurant. The restaurant is a traditional Japanese house with a serene atmosphere where you can enjoy your meal in a private tatami room. We ordered the 33,000 yen course menu (drinks were additional). The dishes were not only visually appealing but also delicious. You could feel the attention to detail in the ingredients and cooking methods. We were particularly impressed by the second dish, the grilled fish sushi, and the option to choose grilled mackerel sushi towards the end of the course. Both dishes were lightly seared, giving them a savory flavor reminiscent of meat. For the rice dish, you could choose from four options and even get seconds if you wanted. The mackerel sushi was so delicious that we had to order more. The presentation, taste, service, and ambiance were all outstanding, and this restaurant has been the most memorable for us in a while. We can't visit often, but we would love to come back again. Thank you for the wonderful meal.

A renowned restaurant in Kyoto. It feels like they have gathered the pinnacle of all Kyoto's food and atmosphere here. I have been on good terms with the owner for a long time, and have visited several times, but it is truly wonderful. When you visit Kyoto, why not treat yourself to a little luxury?

When I got off the taxi, several waiters greeted me with umbrellas and escorted me to the waiting room before taking me to my room. The meal started with a dish of fugu shirako and Usui endo beans steamed in a tea bowl, which was a delightful combination of fugu umami and dashi. The whale sushi in the second dish was average. Next was a white sea bream soup with bitterness of butterbur sprouts and the richness of sea bream creating a perfect harmony. The sashimi was Ishigaki sea bream and Himi yellowtail, both incredibly flavorful and tender. The charcoal fire cooking was done right in front of me, and the grilled black sesame mochi was perfectly cooked. The Hirai beef was outstanding, with the perfect amount of salt and a delicious salt and jalapeno sauce on the side. The grilled bear dish was the highlight of the day, with a perfect blend of grilled fat, salt, and broth. The meal ended with four types of rice bowls, all of which were delicious, with the eel rice bowl being a standout for its crispy texture. The dessert of strawberry, sake lees soup, and matcha was also excellent. Overall, I was impressed by the food, service, and atmosphere of the restaurant. Although it is not a traditional Kyoto cuisine restaurant, it offered a unique and flavorful dining experience that I thoroughly enjoyed. I may not be able to visit often due to the high prices, but I definitely plan to return when I can.

I really enjoyed the snow crab. The steamed white fish in a tea cup evokes the feeling of spring. The sushi melts in your mouth instantly. The whale sushi was surprisingly tender and delicious. The tiger pufferfish meat and roe soup was firm and very tasty. The sweetness of the lily bulb is gentle. The Himi yellowtail has a good amount of fat, and it's delicious when eaten with daikon. The comparison between lightly and thoroughly cooked crab was interesting. The fully ripe sudachi adds a nice touch. The aroma of crab sake is irresistible. The crab miso inside the shell goes well with sake. I enjoy the lingering taste in my mouth after drinking the shell sake in one go. The grilled tripe with salt is simple but tasty. The ginger vinegar is gentle and easy to drink (laughs). The grilled beef fillet on charcoal is tender and disappears in your mouth quickly when dipped in the sweet and sour sauce. The soft caviar mochi, combined with the saltiness of the caviar, is delicious! I want more! The four rice dishes, including mackerel sushi, are impressive in terms of tenderness and seasoning. I reflect on the day with crab rice porridge. I wake up with seaweed udon. The scent of fresh seaweed is very nice. The crab roe and egg dish is also delicious. The softshell turtle in the red miso soup has a comforting aroma. The sake lees sweet soup is also delicious. The strong scent of sake is nice. The green tea was also delicious with a good froth.

Located near Ginkaku-ji Temple, this renowned restaurant is a must-visit. I came here to try the Matsuba crab. As I arrived, the host greeted me outside the elegant traditional building. We dined in a private room on the second floor, enjoying a course featuring Matsuba crab for 55,000 yen. The meal included ginger soup, sake, steamed turnip with a savory sauce, Matsuba crab sushi, tempura of bracken fern, fava beans, Jerusalem artichoke chips, and sesame-dressed pounded burdock. The Matsuba crab melted in my mouth with a perfect balance of sweetness and umami. The meal continued with blowfish meat and milt in white miso broth, Kyoto vegetables in white miso dashi, marinated sea bream and young yellowtail, and grilled Matsuba crab legs. The crab legs were plump and tender, bursting with flavor when grilled. The highlight was the Matsuba crab shell miso and shell sake, a rich and heavenly indulgence. The meal ended with a choice of crab rice bowl, crab soup with rice, seaweed udon, or whale stew noodles. I opted for the smooth seaweed udon. The dessert featured sweet strawberries from Kameoka, and a unique carrot paste mochi with kumquat. The experience was exceptional, with impeccable service, atmosphere, and delicious food. Dining here was truly a special and memorable experience, and I look forward to returning in another season.