For this luxurious dish of layered umami flavors, we combine the meat and miso of Hokkaidō horsehair crab—at its freshest now in the summer—with sea urchin and kamo eggplant, then bake it in the crab shell. Kamo eggplant is the masterpiece of Kyoto summer vegetables, and our chefs select the best ones directly from the fields themselves.
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Scarlet bars of binchotan charcoal are stacked in the sunken hearth. They warm the Irori room steadily on a night as cold as they come in Kyoto. By the end of a long, delicious evening the draft from a high window cracked open is welcome. It raises a whirl of papery scales from the white charcoal that flutter in the glow of the light overhead like a soft snow flurry.

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Taiza crab is a Winter delicacy from Northern Kyoto prefecture, Wakuden’s birthplace. This crab is exceptionally sweet and succulent, and is incredibly rare. Only five small trawling boats are permitted to fish the Taiza harbor. Once it arrives at our doorstep, the crab is charcoal-grilled in its shell using binchotan charcoal, which highlights its exquisite flavor. If you would like to enjoy the crab shell steeped in warm sake or a hearty crab rice porridge, please inquire.
Charcoal-grilled crab course 45,000 yen (service charge and tax included)
November 7th to March 20th.

Crab season has begun, and we are featuring special crab courses at Kyoto Wakuden. The menu includes steamed rice and sweet crab, miso-grilled crabmeat in its shell, and other iconic dishes of the crab season.
Special Crab Menu 20,000 yen (inclusive of tax)

At Kodaiji Wakuden, we carefully arrange and decorate the rooms to make them inviting and comfortable. The sight of a charcoal wood fire and an iron pot heating on top will draw you in for a relaxing and comforting visit.

We are in the midst of pickling kikuimo, Jerusalem artichokes. Kikuimo are served as part of our signature charcoal-grilled Crab Menu for November. The mild, refreshing flavor of kikuimo dressed with sweet-sour vinegar along with its potato-like texture makes this a special ingredient not to be missed.