Inventive Japanese Cuisine for a Variety of Occasions

Take to Washoku Yuen

Tabiiro’s picks: signature dishes

A seasonal grilled dish prepared with ingredients at their peak

Sashimi with an extra touch of smoke

A deeply savory simmered dish made with seasonal ingredients

A seasonal dish with thoughtful presentation, down to the tableware

Seasonal rice cooked in a donabe clay pot

The "Omakase Mini Kaiseki" Highlighting Seasonal Ingredients and Culinary Skill

The "Omakase Mini Kaiseki" course is built around seasonal ingredients at their peak. A chef with more than 15 years of culinary experience considers each ingredient's condition and the season when preparing every dish. The menu changes with each delivery, making a different selection possible with every visit. Seasonal ingredients such as ayu sweetfish may take center stage, highlighting the flavors of the season. Techniques inherited from the original restaurant, including aging and low-temperature cooking, are also used to bring out the character of each ingredient. The course suits occasions ranging from everyday meals to special celebrations.

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  Ingredients Personally Selected by the Chef

  Ingredients are personally selected in consultation with a buyer, with an emphasis on choosing them firsthand. The day's best ingredients shape the menu, allowing dishes to be adapted accordingly. As the featured ingredients change with the seasons, each visit brings something new to taste.

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  The Chef's Extra Touch Brings Out the Best in Every Ingredient

  Each ingredient is prepared using the method best suited to it, with an emphasis on bringing out its natural qualities. With Japanese cuisine as the foundation, every dish is prepared with skill and care. Because the chef creates dishes based on the condition of seasonal ingredients, even the same course offers different flavors depending on when you visit.

Popular pairings

Saikyo miso-marinated grilled eel from Japan, aged to bring out its umami.

A dish highlighting the mellow sweetness and toasty aroma of Saikyo miso

"Saikyo Miso-Marinated Grilled Eel from Japan"

While kabayaki is the classic preparation for eel, "Saikyo Miso-Marinated Grilled Eel from Japan" offers a different take. Eel sourced in Japan is carefully cleaned and cut in-house, aged to bring out its umami, marinated in Saikyo miso, and grilled until fragrant just before serving. The eel is plump and tender, with the mellow sweetness of Saikyo miso adding depth to its flavor. The extra care taken in aging and marinating the eel enhances its natural umami, making this a dish the restaurant takes particular pride in. It's well worth trying for anyone who wants to enjoy eel beyond the usual preparations.

Must-try signature dish

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  A Selection of Sake

  About 10 varieties of sake are selected with the cuisine in mind. The lineup includes local sake from Kyoto Prefecture, rare labels that are seldom encountered, and other unusual selections that can be difficult for ordinary liquor stores to obtain. Pairing them with the food brings the chance to savor a special glass available here.

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  "Wan-chan Takekago Gozen"

  The "Wan-chan Takekago Gozen" was created so dogs can share mealtime with the family. Dishes such as Saikyo-yaki made with salt-free miso are colorfully arranged in a bamboo basket for dogs to enjoy. It offers the chance to gather around the same table and share a meal with a beloved dog as part of the family.

Restaurant highlights

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  A meal enjoyed with your dog

  Authentic, Creative Japanese Dining with Dogs

  One of the restaurant's main attractions is the opportunity to enjoy authentic Japanese cuisine alongside a beloved dog, a cherished member of the family. Dishes prepared for dogs include Saikyo-yaki made with salt-free miso, allowing owners and their dogs to dine together at the same table. Guests are welcome whether or not they bring a dog, making it a comfortable place to relax over a meal in whichever way suits them.

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  Cave-like terrace seating overlooking the garden

  Special Cave-Like Terrace Seating with Garden Views

  The terrace is reserved for just one party at a time, offering a special setting for a leisurely meal overlooking the garden. Its imaginative, cave-like design was created by a sculptor who has also worked on sets for a major theme park. The covered terrace can be used regardless of the weather, and at night, illumination creates an atmospheric setting quite different from the daytime. In comfortable seasons such as fall, the terrace is also a pleasant place to unwind in the breeze.

Interior

A calm space with the charm of a traditional Japanese house

Counter seating with an up-close view of expert technique

An airy interior with an open atrium

Atmospheric fusuma paintings created by an artist

A charming setting created by the owner

The renovated traditional house offers a comfortable Japanese setting with a distinctly Kyoto character. Bamboo, reflected in the restaurant's name, appears throughout the interior, from oshibori holders and trays to lighting fixtures and other details. The open atrium overlooks a courtyard, creating a spacious setting for leisurely dining. In addition to counter seats with a close-up view of the chef at work, private rooms are available on the second floor for a variety of occasions.

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  Private Rooms on the Second Floor for Special Family Milestones

  Private rooms on the second floor accommodate important family occasions such as formal meetings between families and 100-day celebrations. The calm setting allows groups to dine at their own pace without concern for those around them, making it well suited to special meals and family gatherings. Along with everyday dining, the restaurant also provides a fitting setting for life's important milestones.

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  Counter Seating with a Close-Up View of the Chef at Work

  At the counter, the chef's work can be seen up close as each dish takes shape right before diners' eyes. Bamboo lighting and warm-toned illumination create a calm atmosphere, while the characterful setting provides a comfortable place to linger over a meal.

From the Tabiiro Editorial Team

I was struck by the thoughtful details throughout the space, which preserves the charm of a traditional Japanese house while incorporating bamboo accents and a courtyard. The cuisine also reflects a commitment to quality ingredients, evident in dishes featuring Kuroge Wagyu beef and Saikyo-yaki, while techniques such as aging and low-temperature cooking showcase the chef's skill. The unusual "Saikyo Miso-Marinated Grilled Eel from Japan" is one dish I'd especially recommend trying. Another highlight is the restaurant's versatility, offering authentic Japanese cuisine for occasions ranging from dining with dogs to family celebrations.