室町　和久傳

3.5

1 review

Kyoto Cuisine | ¥15,000

AI Spot Summary

The omakase course, which highlights the freshness and flavor of the ingredients, is characterized by its creative combinations and beautiful presentation. The white miso soup and the grilled pufferfish with sake are particularly exquisite, allowing diners to enjoy a variety of dishes.

In a calm atmosphere that evokes a sense of Japanese tradition, the counter seats showcasing exquisite craftsmanship make a strong impression. There are also private rooms, providing a space where you can fully enjoy the charm of Kyoto.

Friendly and efficient service, with English language support available. They provide a well-managed reservation system and offer a pleasant dining experience.

#フグ

#京都

#個室

#割烹料理

#カウンター席

#白味噌

#英語対応

Reviews

Japanese pride found in kaiseki cuisine
Muromachi Wakuden

∵∴∵∴∵∴∵∴∵∴∵∴∵∴∵∴∵∴∵∴∵∴∵∴∵∴∵

Muromachi Wakuden
@wakuden_official

📍 679 Maruki Zaimokucho, Nakagyo Ward, Kyoto City, Kyoto Prefecture
・5 minutes on foot from Karasuma Oike Station Exit 3-1

⏳
11:30 - 15:00
17:30 - 21:00

💤 Wednesdays

💸 ☀️ 10,000 - 20,000 yen

⚠️ Reservation required

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🐰 Characteristic 🐰
A prestigious kaiseki restaurant that has been selected multiple times for the Michelin Guide and Tabelog Awards (Bronze). Each dish is carefully crafted, allowing you to enjoy the flavors made by artisans at the counter seats. This is truly a pride of Japan. If you visit Kyoto, you must come here. You can also catch a glimpse of the harsh journey of the craftsmen.
There are counter seats and private rooms available. Reservations are essential.
English is also available!

🐰 Food ・Drink 🐰
My order
Food
🥕 Omakase Course: ¥11,000

Course Menu

Azuki porridge
→ It contains cod milt, which goes perfectly with the azuki; gold leaf is placed on top.
Sea cucumber and azuki vinegar dish
→ The azuki vinegar is fresh!
The sweetness of azuki surprisingly matches the sourness of the vinegar.
Fried fugu
→ The flavor clings well to the coating and is delicious.
Tempura of tara no me (tender sprout) and kogomi (fern)
White miso soup
→ Contains mochi, satoimo (Japanese taro), daikon, and spinach; the satoimo is very sweet and has a flavor reminiscent of sweet sake. The white miso base is a bit sweet, and the mustard sharpens the sweetness, making it easy to drink.
Fugu
→ Served with chives, plum, and wasabi.
Fugu eaten with a dipping sauce is bliss.
You could eat as much as you want; rather, you’d want to eat more.
Grilled meizuna
→ The plum sauce is extremely delicious. The plum is not overwhelming, retaining sweetness while perfectly complementing the meizuna.
(Imagine a sauce like yakitori with plum, but more refined.)
The namasu has just the right crunch, pairing well with the sauce.
Yellowtail and red daikon sandwich
→ Fresh green onions are underneath, topped with vinegared miso and jelly. Very refreshing!
Seris and sea bream with grated daikon
Clay pot rice
→ Mackerel sushi, beef tendon with eggs, and tororo rice
Dried persimmon and walnut starch grilled