Waketokuyama

The chef may have changed, but tradition continues at Waketokuyama. Part of that tradition is to change the menu weekly and offer ‘Seasoned Grilled Abalone’, the speciality of the house, every day. Determined to provide cuisine that wins diners’ hearts, dishes are crafted with Japan’s seasons in mind. Reinforcing this image is a cooking style calibrated to bring out the best in each ingredient. Bowls of root vegetables in white miso soup are prepared with kombu and vegetables, avoiding the use of dried bonito flakes. Seasonal ingredients on rice served in earthenware pots are boiled in water alone.