Kodaiji Wakuden
Kyoto, Japan
⭐2 Stars
The Experience
From Michelin Guide
This ryotei began life as a restaurant and ryokan in Kyotango. With the rustic beauty of the Tango countryside and the refinement of Kyoto as its themes, Kodaiji Wakuden is opening a new era in ryotei culture. Crab, a speciality of the restaurant’s birthplace, is cooked in a sunken hearth, a hole strikingly carved in the middle of tatami seating. Also remarkable is the tradition of this establishment, the flagship of the Wakuden group of restaurants, of appointing carefully selected young chefs to run it, to invite the fresh breeze of new ideas, guided by a philosophy of constant innovation.
Unique Things
From Visitor Experiences
Here are three unique or unconventional aspects of the Michelin-star restaurant Kodaiji Wakuden in Kyoto:
1. Private Rooms with Sunken Hearth and Hearth-Side Seating
Kodaiji Wakuden features five private rooms equipped with a traditional sunken hearth where guests can enjoy hearth-side seating. This setup offers a quiet and intimate dining experience with family or friends. Additionally, there are four counter seats where diners can watch the chef grill food right in front of them, sharing the experience with other guests.
2. Origins and Thematic Blend of Rustic Tango Countryside and Kyoto Refinement
The restaurant originally began as a ryotei and ryokan in Kyotango, a region known for its rustic countryside beauty. Kodaiji Wakuden blends this rustic charm of the Tango area with the refined cultural aesthetics of Kyoto, creating a unique thematic dining environment that reflects both regions.
3. Personalized Intimate Atmosphere with a Unique Cultural Gift
With a limited number of seats, the restaurant offers a highly personalized dining experience where each guest receives attentive service and can connect deeply with the culinary journey. Uniquely, diners are often presented with a temple ticket after their meal, inviting them to visit the nearby Kodaiji Temple, thereby extending the cultural experience beyond the meal itself.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Kodaiji Wakuden in Kyoto are:
Taiza Crab: This rare snow crab is exclusively caught near Tango by only five fisheries using small day boats. It is highly prized and classified into 50 quality grades at the fish auction. Taiza crab is a signature ingredient at Wakuden, showcasing the restaurant's dedication to rare and premium seafood.
Tamba Beef: Renowned for its rich flavor and tenderness, Tamba beef is featured in standout dishes at Kodaiji Wakuden. It represents the high-quality local produce used in their kaiseki cuisine, emphasizing seasonal and regional specialties.
Bottarga (Karasumi) Rice Cake: A signature dish involves delicately grilled bottarga rice cake, highlighting the chef's skill in balancing texture and umami flavors. Bottarga is a cured fish roe that adds depth and a luxurious touch to the meal.
These ingredients reflect Kodaiji Wakuden's focus on seasonal, local, and rare delicacies, integral to their refined kaiseki dining experience in Kyoto. The use of Taiza crab and Tamba beef emphasizes the restaurant's connection to regional specialties, while the bottarga rice cake showcases traditional Japanese preservation techniques and flavor layering.