Muromachi Wakuden

This is a counter kappo from Wakuden, which is bringing innovation to Kyoto cuisine. The counter, arrayed around the kitchen, makes guests feel part of a single group. The fare is grounded in a philosophy of ‘rustic beauty and refinement’. This principle is the inspiration for ‘Nariaiyaki’, pike conger at the end of its season, wrapped in matsutake mushrooms and grilled. Rumour has it that the dish is modelled after the view from Nariaiji Temple near Amanohashidate in Miyazu Bay.

Commitment to Sustainability

• Muromachi Wakuden emphasizes sustainability by using organic rice cultivated in Kyotango, where crab shells are recycled as fertilizer, and staff participate in rice planting and harvesting.

Seasonal Omakase Menu

• The restaurant offers a seasonal omakase menu that showcases the natural flavors of carefully selected ingredients, including signature dishes like charcoal-grilled crab and pike conger wrapped in matsutake mushrooms.

Intimate Dining Experience

• With only 15 counter seats and private rooms available, the restaurant provides an intimate dining atmosphere that resonates with Kyoto's culinary heritage.

Signature Ingredients

• Charcoal-grilled crab: A standout dish that showcases the natural sweetness and delicate flavor of the crab, prepared using traditional charcoal grilling techniques to enhance its taste.
• Pike conger: Wrapped in matsutake mushrooms, this ingredient reflects the restaurant's emphasis on seasonal flavors and the use of high-quality, locally sourced seafood.
• Organic rice from Kyotango: Cultivated sustainably, this rice is a staple in many dishes and is notable for its quality and flavor, contributing to the overall dining experience.
• Matsutake mushrooms: Known for their unique aroma and flavor, these mushrooms are a seasonal delicacy that adds depth to various dishes, particularly when paired with seafood.
• Seasonal vegetables: Sourced from local farms, these ingredients are selected based on the season, ensuring freshness and a connection to Kyoto's agricultural heritage. Each vegetable is prepared to highlight its natural flavors, often using traditional Japanese cooking methods.

Tasting Menus

• Lunch Courses: ¥11,000; ¥22,000; ¥27,500; ¥33,000
• Dinner Courses: ¥22,000; ¥27,500; ¥33,000

Signature Dishes

• Charcoal-grilled crab course: ¥66,000 (seasonal, November–March)
• Wagyu beef sukiyaki (signature dish) — price not listed
• Conger eel rice (signature dish) — price not listed
• Nariaiyaki (pike conger wrapped in matsutake mushrooms) — price not listed

Vegetarian Shojin

• ¥22,000 and up (3 days in advance reservation)

Drinks

• Sake pairing: ¥11,000