Wagokoro Izumi

The name ‘Wagokoro’ was chosen as the chef aims for cuisine that calms the soul. Rather than pursue beautiful presentation for its own sake, the chef seeks a natural appearance that delights the hearts of diners.This commitment shines in grilled items such as rolled omelette and sweetfish, as well as in bowls of stewed items. Handmade thick-fried tofu and fish cake are the perfect companions to their broth. Flavours as only a chef who has toiled earnestly in the fields of Kyoto cooking can produce.

What makes it distinctive

• Chef Masaki Izumi’s Kyoto cooking, with a deliberate, restrained style focused on dashi clarity and seasonal composition.
• A menu built around the same two signatures recurring through the year, Tamago Castella and ayu, alongside a changing seasonal course structure.
• A small, reservation-led dining room designed for quiet concentration, with counter dining and private booking available.

Signature Ingredients

• Rishiri kombu
• Honkarebushi (katsuobushi)
• Seasonal hassun ingredients
• Tamago Castella (sweet egg sponge)
• Ayu (sweetfish)

Menu overview

Kyoto-style kaiseki built around a daily omakase structure, served in a calm townhouse setting near Shijo, with lunch and dinner seatings.

What to expect

• Seasonal hassun, sashimi, grilled dishes, soup, and dessert as the spine of the meal.
• A dashi-forward kitchen using kombu and katsuobushi as core seasoning tools.
• House signatures include Tamago Castella (sweet egg sponge) and grilled ayu (sweetfish) when in season.