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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We steam fresh abalone for an extended period until they are perfectly tender, full of concentrated, intense umami. Served with mizunasu, which translates to “water eggplant”, the dish is a burst of fresh summer flavors.    

Wakuden has been growing Isehikari rice in Kyo Tango, our birthplace in northern Kyoto. This year marks the inaugural release of our original sake, “Tan”, in collaboration with Takeno Sake Brewery. To commemorate the occasion, we will pair a special menu with Tan and renown sakes, Yasaka tsuru and Kurabu, from the brewery. Master Brewer Yoshiki Yukimachi* joins us to explain the charm and allure of sake.

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