WAKUDEN "Culinary Field" Guide
Introducing the "Kitchen Scene" by WAKUDEN, which began with referrals. What do the chefs think, feel, and create until each dish is served to the customers? In the kitchen, we will create dishes together with you, starting from the prep work right in front of your eyes.
Filleting fish. Applying salt. Using a comb to create patterns. Plating. Within the process of creating dishes, there unfolds an intriguing "scene" that stimulates the senses.
Furthermore, you will have the opportunity to enter the kitchen, which is usually off-limits, and receive guidance from the chefs on their techniques. It's a place where you can enjoy up close the world of WAKUDEN's cuisine, which you wouldn't normally experience.
We offer a menu unique to the kitchen scene, using seasonal ingredients, along with beverages to complement the dishes. We invite you to join us after making arrangements.
Theme〈Vinegar〉
Vinegar is a seasoning used throughout the world.
It is said that vinegar was accidentally created around 50 B.C. through the fermentation of stored alcohol made from fruits and other ingredients.
Vinegar was first produced in Japan around the 4th century, when it was introduced along with the technique for making sake.
Vinegar began to spread around the Edo period, and "sushi" was born, becoming very popular and now representing Japan as a world-class cuisine.
Vinegar has a long history as a seasoning, and it plays many other roles such as softening meat proteins and fish bones, adding richness to flavors, removing odors, removing the acridity of ingredients, and enhancing preservation.
We would like to make dishes that will not be defeated by the summer heat, while discovering the various charms of vinegar together with everyone.
【Date】 July 27,2024 (Saturday)
【Time】
◇Lunch 12:30 - 15:30 (Doors open at 12:00)
◇Dinner 18:00 - 21:00 (doors open at 17:30)
【Location】WAKUDEN, Muromachi
【Price】
◇Cuisine Only: ¥35,000 yen(tax and service charge included)
◇Alcohol Pairing Course: ¥40,000 yen(tax and service charge included)
【Main ingredients】
Abalone, Unton, Hamo (Japanese conger eel), Eel, Ayu (sweetfish), Biwa trout, Early matsutake mushroom, Summer vegetables, etc.
*Special beverages will be prepared to match the menu.
*For those not opting for the Alcohol Pairing Course, beverages can be ordered separately.
*Price includes tax and service charge per person.
*Please pay the fee at the reception desk on the day of the event.
We look forward to your reservations.
*We will provide either a large counter or a small counter for counter seating at your discretion.
*Prices include tax and service charge.
*A private room fee of 3,000 yen will be charged when using a private room.
*If you have a wide range of allergies or strong dislikes for certain ingredients, there is a possibility that we may decline your reservation. Please understand in advance.
| Phone | 075-223-3200 |
| Seats | 44 Seats |
| Operation hours | 11:30～, 17:30～ |
| Regular holiday |
Until March ... Tuesdays and other irregular holidays; from Apr ... Irregular holidays.
*The restaurant may be temporarily open or temporarily closed. |
| お子様連れ | Counter / 12 years of age or older (secondary school students or older)
|
| Payment methods | Cash, Credit card |
| BYOB | 3,000JPY / 1 bottle |
| Smoking | Not allowed |
| Address | 679 Maru-Kimokinoki-cho, Nakagyo-ku,, Kyoto-shi, Kyoto |
| Nearest station | Karasumaoike |
|
Reservation rules
|
|
| Current reservation period | until Mon Sep 30 2024 |
| Next round opens |
Aug 5, 2024, 00:00
JST(UTC+9) |
| Maximum frequency | unlimited |
|
Cancellation policy
|
|
| 2 days prior to the day | 80% |
| on the previous day | 100% |