Wabiya Korekido, known for its signature "Ishiyaki Oyakodon" (stone-grilled chicken and egg rice bowl) lunch, has added a new dish to its summer lunch lineup: "Chilled Chicken Broth Noodles with Sudachi," available for a limited time at lunch only.
A New Summer Lunch: Chilled Chicken Broth Noodles with Sudachi
The dish joins Wabiya Korekido's signature "Ishiyaki Oyakodon" as a new summer lunch option. Every detail, from ingredient selection to finishing, has been designed so that even through Kyoto's harshest summer heat, guests can enjoy the full umami of chicken while the dish stays cold to the last bite.
Price: 2,480 yen (tax included), served with fried chicken tenders, a seasoned egg, and condiments
Chicken Umami in a Cold, Refreshing Bowl
The soup layers chicken broth with the umami of shiitake mushroom and kelp for a deep, rounded flavor. It's finished with a "chicken broth sorbet" made with sudachi citrus juice from Tokushima Prefecture.
As the meal progresses, the sorbet slowly melts. It keeps the dish cold while its refreshing sudachi aroma and the chicken broth's umami spread through the soup.
The noodles come from Menya Teigaku, a noodle maker in Kyoto. Their moderately curled shape holds the soup well, offering a springy texture and a smooth, easy-to-eat finish suited to the hot season.
Ingredients Chosen with Care, from a Restaurant Devoted to Chicken
Every ingredient in the dish reflects careful sourcing.
The moist, tender steamed chicken is made from slow-cooked Daisen Herb Chicken breast. Alongside it, the fried chicken tenders are crisp outside and juicy inside, made from flavorful Kyoto Akajidori chicken.
A seasoned egg made with "Noukou" eggs from Tango, Kyoto, adds a rich depth of flavor.
Sliced sudachi from Tokushima Prefecture adds a refreshing aroma, while kimchi, komatsuna greens, and myoga ginger bring shifting notes of flavor throughout the bowl, keeping it interesting to the very last bite.
Ishiyaki Oyakodon: A Lunch-Only Specialty at Wabiya Korekido
Chicken thigh, grilled over charcoal until fragrant, is combined generously with three Kyoto-produced eggs prized for their balance of richness and umami. Served sizzling in a hot stone bowl, the dish brings out a cohesive, aromatic flavor.
The chicken is Daisen Herb Chicken, cooked with precise timing for a springy texture. The eggs are "Noukou," known for their rich flavor from Kyotango, adding further depth. The rice bowl comes with a seasonal soup and pickles that change through the year. Wabiya Korekido invites guests to try this popular oyakodon, built on quality ingredients, skill, and hospitality.
Ishiyaki Oyakodon (lunch only): 2,180 yen (tax included), served with a seasonal soup and pickles
About Wabiya Korekido Gion Hanamikoji Main Store
Wabiya Korekido brings the true flavors and hospitality of Kyoto to the table through carefully prepared chicken dishes, good drinks, and lively conversation. Dinner is served as a "Kyoto Yakitori Style" course, drawing on Kyoto's culinary tradition of bringing out the natural flavor and umami of ingredients, centered on charcoal-grilled chicken and vegetables. Guests can enjoy Kyoto's seasonal ingredients and tableware alongside a course that changes with the seasons. Price: 10,000 yen per person (tax included).
Address: Hanamikoji-dori Shijo-sagaru, Gion-machi Minamigawa, north of the Kaburenjo, Higashiyama-ku, Kyoto
Phone: 075-532-3355
Hours: Lunch 11:30 AM to 2:30 PM, Dinner 5:30 PM to 10:00 PM (last entry 8:00 PM)
Closed: Sundays (if Monday is a public holiday, the restaurant is open on Sunday and closed on Monday instead)
Official website: https://www.wabiya.com/restaurant/gion/
Official SNS: https://www.instagram.com/wabiyakorekido/
