Cinematic journeys in food, wine, and reverie.

Muromachi Wakuden

An intimate kappo-style counter experience in the heart of Kyoto.

CityKyoto
VisitedFeb 2026
Michelin
MenuA set menu; a choice of finishing dishes
ChefDaisuke Ogawa (小川 大輔), head chef and restaurant manager
Phone+81 75-223-3200
At the counter.
At the counter.

Muromachi Wakuden is a kappo-style kaiseki restaurant in Kyoto, where you sit at a counter overlooking the open kitchen. I love this style of dining, watching the chefs prepare each course right in front of you and getting to interact with them throughout the meal. It's one of my favorite things about dining in Japan. I really love this restaurant. It is run by the Wakuden group, which began as an inn in Kyotango, in the north of the prefecture. the restaurant is located in a Kyoto townhouse, a machiya. The head chef and restaurant manager is my buddy Daisuke Ogawa.

Muromachi Wakuden serves a charcoal-grilled crab course from November to March, so February falls in the crab season, and crab ran through this menu: snow crab in the first course and grilled crab at the counter later on. The courses followed in order: turnip and snow crab, ark shell, abalone, blowfish, turtle soup, sashimi, flounder with sea urchin, grouper, grilled crab, noresore, duck hot pot, then rice, miso soup and pickles. A choice of finishing dishes followed, and the meal ended with strawberries and mandarin orange, zenzai and matcha.

The February Course menu.
The February Course menu.
Steamed Turnip with Snow Crab and Black Beans, Cauliflower, and Yuzu Citrus.
Steamed Turnip with Snow Crab and Black Beans, Cauliflower, and Yuzu Citrus.
Sparkling Sake
Sparkling Sake
Ark Shell with Nuta Dressing, and Tosa Vinegar Jelly.
Ark Shell with Nuta Dressing, and Tosa Vinegar Jelly.
Steamed Abalone and Wild Vegetables with Steamed Rice.
Steamed Abalone and Wild Vegetables with Steamed Rice.
Jūyondai.
Jūyondai.
Blowfish Sashimi with Milt, Chinese Cabbage and Ponzu Sauce, and Chili Pepper.
Blowfish Sashimi with Milt, Chinese Cabbage and Ponzu Sauce, and Chili Pepper.
Soft-shelled Turtle Soup with Boiled Noodles and White Onion.
Soft-shelled Turtle Soup with Boiled Noodles and White Onion.
Today's Sashimi with Spicy Daikon Radish, Wasabi, and Tosa Soy Sauce.
Today's Sashimi with Spicy Daikon Radish, Wasabi, and Tosa Soy Sauce.
Hayaseura, a junmai sake.
Hayaseura, a junmai sake.
Uni.
Uni.
Flour with Kelp and Sea Urchin.
Flour with Kelp and Sea Urchin.
Flour with Kelp and Sea Urchin.
Flour with Kelp and Sea Urchin.
Charcoal-Grilled Grouper with Plum Sauce.
Charcoal-Grilled Grouper with Plum Sauce.
Kani
Kani
Kani over Binchotan.
Kani over Binchotan.
Kirari.
Kirari.
Kani
Kani
Kani
Kani
Sudachi
Sudachi
Noresore (Young conger eel).
Noresore (Young conger eel).
Duck Hot Pot with Kujo Leek.
Duck Hot Pot with Kujo Leek.
Chef Daisuke Ogawa (小川 大輔)
Chef Daisuke Ogawa (小川 大輔)
Chef Daisuke Ogawa (小川 大輔)
Chef Daisuke Ogawa (小川 大輔)
Duck Hot Pot with Kujo Leek.
Duck Hot Pot with Kujo Leek.
Furōsen, a junmai ginjō sake.
Furōsen, a junmai ginjō sake.
The rice, in its clay pot.
The rice, in its clay pot.
Rice served from the clay pot.
Rice served from the clay pot.
White rice, red miso soup, pickles.
White rice, red miso soup, pickles.
White rice, red miso soup, pickles.
White rice, red miso soup, pickles.
Rice served into a bowl at the counter.
Rice served into a bowl at the counter.
Wagyu and egg sauce on the rice bowl.
Wagyu and egg sauce on the rice bowl.
Saba-zushi
Saba-zushi
Saba-zushi
Saba-zushi
Saba-zushi
Saba-zushi
Mioshizuku (Strawberries) and Setoka (mandarin orange).
Mioshizuku (Strawberries) and Setoka (mandarin orange).
Chimera.
Chimera.
Zenzai.
Zenzai.
Matcha.
Matcha.

679 Marukizaimokucho, Nakagyo-ku, Kyoto 604-8106