Lovely kaiseki cuisine with regional ingredients. Tip: you'll need to make a reservation about 4 weeks out. But you can offer up different days and times. They will call you back to confirm. After you're set, just arrive and enjoy. The atmosphere is very intimate and quiet.

Absolutely incredible. If you can get a reservation, you have to go. It's the best food you'll ever eat in a strip mall. Each dish was so thoughtful and delicious.

+6

This was our fourth visit to Wakuriya. Previous time was so good, that we were preparing for some disappointment. To our surprise, the chef overdid himself. All dishes without any exceptions were outstanding. Never before, not in two or three Michelin star restaurants did we have meal so perfect. Bravo!

As a preface, dining here requires a reservation made in advance. My wife and I were lucky enough to score a table within two weeks since another party had cancelled. Cancellations themselves require 72 hour notice; else you'll be charged. The food here is prix fixe (kaiseki) and the menu changes every month. Flow of the meal was thoughtful and every dish was put together with a high level of attention to detail. Food was delicious as top notch ingredients are used. Their selection of sakes and wines was good and the server was knowledgeable in pairing. Decor was good. Similarly to the food you can see how attentive to detail they are. Service was great. Though it seems like there's only one server, she does a great job in managing the flow of dishes to multiple parties and checking in with diners. When making reservations they ask whether any of the diners have any food allergies. Also they brought a nice card and complimentary scoop of ice cream for my wife's birthday which was a nice touch.

They definitely deserve their Michelin star. The food was refreshingly unique and unsurprisingly amazing. Presentation was on point and service was outstanding. I will definitely recommend them.

You call and leave a message to obtain a reservation. It’s literally a mom and pop shop (the hired dishwasher comes in at 8pm). Otherwise it’s just the couple who run the restaurant. They’ve taken the time and care to curate a meal for you, from the glasses to the food.

Wakuriya holds a special place in my heart as a Japanese restaurant that offers an extraordinary dining experience. While it may be considered a bit pricy, the memories created and the flavors savored at Wakuriya are truly priceless. Stepping into Wakuriya is like entering a tranquil oasis, where the cares of the outside world melt away. The warm welcome and serene ambiance instantly put me at ease, ready to embark on a culinary adventure like no other. With each dish that graced my table, I found myself transported to Japan. The intricate artistry and attention to detail in the presentation were a feast for the eyes. And when I took my first bite, a symphony of flavors unfolded, dancing on my taste buds and leaving me in awe.

This has to be one of my favorite Michelin star restaurants. Every dish was fresh, unique and full of flavors, textures and beautiful designs. My favorite was the braised sea bass with yuzu gelee, yamaimo potato + aosa seaweed and rice with toro sashimi + shiso + basil. Delicious!! I would definitely go here again

What an incredible experience! Each dish of the 11-course pre-set menu was expertly prepared before being served and explained to us by the friendly staff. The dishes were a modern take on very classic japanese elements and each was a delight. A bargain at the price! I wish they had an occasional vegetarian seating in order to take some of my friends and colleagues who don't eat meat, but I would absolutely go again and again.

Still my favorite fine dining restaurant in California which only has 1 Michelin star and I have been to all the 3 star michelins in Bay Area and nothing comes close to wakuriya even during the winter which is one of my least favorite seasons for fine dining. Great flavors, so creative, great mix of quality food. I think I enjoy the spring menu the best.

The chef design the whole menu like a spring symphony. The intro with luminous blue shrimp and firefly squid. Then come with seasonal Sakura from Japan! Before the climax he pause and with a plum yogurt let you refresh a little. And ending with a warm homemade cookie just echo with the hot stone at beginning! What a delight spring start.

A really fantastic meal! Every dish was painstakingly prepared by the chefs to maximize both flavor and beauty. The most difficult part of the dining experience was debating which dish was our favorite. Yes, this place is pricy, but it is one of the few expensive restaurants that I have been to that completely justified the high price tag.

Kaiseki experience was top notch with many creatively composed seafood dishes. The tai snapper with uni in spinach dashi sauce was the best savory dish. The yuzu milk mochi was a pleasant delight! The menu will change though. Highly recommend if you can get a reservation...only three tables per night

Best Japanese restaurant in the Bay area period. Super tasty, thoughtful food. Quiet restaurant. Worth the 30 day reservation wait. Great service. Be prepared for 2.5 hour meal but would go back soon. $105 is a steal.

Words can only begin to describe how amazing Wakuriya is. The ambiance is pleasant, intimate and calm allowing you peace to enjoy the amazing food at a comfortable pace. The food is an impressively creative expression of traditional Japanese Kaiseki with some European and American flair. Every dish of the tasting was phenomenal, well balanced flavors artistically displayed and perfectly portioned. The standout items for us were the Copper River Salmon with fresh greens and the Snake River Waygu Beef Donburi. To top it all off they presented us both with a very special birthday ice cream complete with cards and candles.

more at (insta/ceilingkatz): Wakuriya is probably most famous for their midnight reservation system. You have to call, leave a voice mail and hope and pray that you get a call back. But there is a reason why so many people stayed up late to make that call. This tiny restaurant on the side of an outdated shopping mall only serves 16 diners per night and makes THE best kaiseki meal in the Bay Area. Chef Katsuhiro Yamasaki does the main cooking, his wife runs the front of the house. This two person operation has kept a Michelin quality food and service for the last decade. It took me a week of midnight calling to get a seat at the table and the effort was well worth it. The 9 course meal covered a wise range of local ingredients. My favorite is pan-sauteed duck foie gras in steamed egg custard, celerey root and shitake mushroom. The steamed egg brought me back to my childhood in Taiwan and the foie gras added a nice heavy accent to the light dish. #yummy 😋

You have to get reservations like 1 month in advance. I cheated and my friend got me a spot. It was worth it. The dishes were amazing. Get the sake pairing. One of the best restaurants I've been to in the bay area hands down for me.

ALC

This is not a just a simple meal. It is an experience for the senses. The visuals is a feast for the eyes and the flavors will make your tongue dance. Every dish is well thought out and put together. The pace of the dinner is well timed. The server/owner explains the ingredients and how to eat it for the best experience.

Rebecca Chen

Six years after my husband and I first visited Wakuriya in 2019, we finally came back for a long-overdue second visit. Some things have changed during that time (their menu has become less traditional and more fusion-y), but what's stayed constant is the delicious food, intimate atmosphere, and warm, attentive service. Wakuriya serves a single, fixed menu that changes monthly. This time, we enjoyed a seafood-focused dinner with seven savory courses, a palate cleanser, and a dessert. Our favorite course was a creamy and slightly sweet dish of shrimp and trout that came beautifully presented in a mini dutch oven. The reservation system is unusual. You call the restaurant at midnight a month before your desired date (e.g., April 14 for May 14) and leave a voicemail. If they can take your reservation, you'll get a call back within a couple days.

XY S

Been to Wakuriya second time (Feb 2025) already. The last condensed photo has my second visit dishes. Food tastes and materials are even much better than my first visit in July 2024. ———- Overall great Japanese restaurant experience so far. Love the traditional Kaiseki style and food quality. Overall it took about 3 hrs to finish. Ordered hot tea. I personally like mild flavors. Especially recommend the sesame ball, toro chirashi, lobster soup, truffle USD wagyu beef, the gohan and the white peach mochi ice cream(with the mint sprout). Definitely will come again!

Michelle Y

Great dining experience. The food is very delicious. Each dish is presented in beautiful plate. The service is nice and overall the tasting experience took more than 2.5h. They provided extra dessert at the end to celebrate our anniversary. The reservation process is very hard. You need to call in one month ahead at midnight and leave a message for researvation. But it's super hard to get your call in.

Olivia Tam

Absolutely enjoyable dinner with set courses. Every dish is pleasing to both the eyes and the palates. I enjoy every dish , can highlight the urchin and crab rice , the oven baked cheese red trout and sea bass, the dessert 🎂. The atmosphere is relaxing and comfortable. The crew is a nice couple. We came here to celebrate a birthday and would highly recommend it on special occasions.

Joann Kuo

So good. Love this little place. Everything carefully prepared and you could just taste the thoughtful execution that goes into each and every dish. We thoroughly enjoyed our meal here and we're recommended to anyone looking for a romantic evening out. Apparently it's also a favorite for birthdays. I really hope the five cups of green tea tonight doesn't keep me awake at night tonight!

Yi-Hsiang Lai

Thanks to my friend who reserved the restaurant a month ago. The restaurant itself is like a hidden gem in an ordinary shopping plaza. There are four tables that can be seated with 4 people and some bar seats also. The tables were fully reserved the day I visited. Each table is separated with a screen so it's actually very private for each party. We ordered two sake flights to begin with: chef selected and primary. All of the sake in the flights are daiginjo. I bought one bottle from the chef's selected flight in the end. That one is Nabeshima from Kyushu. It is less sweet and has a stronger acid flavor, which matches more with my whiskey soul. Since it is kaiseki omakase, all we need to do is to wait for each dish to be presented. The first dish was Sakura salad. The Sakura was imported from Japan. The Sakura was presented along with tai sashimi. As an appetizer, it had just the right flavor: fresh and easygoing. The next dish was composed of four smaller dishes: uni with hotate, lobster, ikura, and fried small squid. There wasn't a specific order to take in. I like the fried squid the most because you can taste different textures in one bite: the crispy skin and the chewy inside. The hotate and the uni were also very fresh and full of umami. The only thing that I'm slightly unsatisfied with was that the uni was shredded. Next one is the blue shrimp soup with somen noodles. The shrimp was sweet but the soup was seasoned in a right way such that the sweetness from the shrimp wouldn't be taken over. The next dish was the chef's sashimi. I liked the way the sauce was presented. Unlike traditional sashimi plates, where wasabi is placed next to the sashimi, the chef made the wasabi a part of the sauce that was also used as a decoration. Next one was my favorite dish that day: chawanmushi with duck. I need to say this is really a bold but clever combination. If I remember correctly they also put soybean milk inside the chawanmushi, which made the eggs more fluid. The duck meat was really wonderful with the steamed egg and asparagus. The next dish, usually a vinegar dish, was replaced with yuzu sake sorbet. The acidity was provided by the crispy ginger candy instead, which was amazing. The next one was pure protein: usa wagyu and poached eggs. The dish was really warm, a distinct contrast to the previous dish. You can feel that your body was also warmed up. After the proteins were the starch dish. This time, it was rice mixed with mentaiko along with cod. The rice was a bit sticky to me but I still liked the flavor. Finally, the dessert was panna cotta with mochi. A very nice ending for the course. To sum up, although the full course did not use too many high-class ingredients such as A5 wagyu or premium ootoro, it still granted you an amazing taste journey. You can still taste the umami of each ingredient in the dish. Especially considering the price, I would say it is totally worth it. There are many omakase restaurants around the Bay area that are more expensive but with a worse dining experience. It definitely matches the one-star Michelin.

Elizabeth Yeh

This is my absolutely favorite Kaiseki in the Bay Area, also the only Michelin Star restaurant that I keep coming back to. My review is a little bit overdue (the last time I dined in the restaurant was 2019 but I did order takeout dinner during 2020), but I really want to share my experience. This restaurant is hard to get a reservation, the process is to call at midnight and leave a message on reservation detail. If you're able to secure a reservation, the restaurant will call back the next day to confirm. For all the times I have been here, I have never been disappointed by the food. I could really tell that the chef puts a lot of thoughts into each dish. Each dish was so intricate and so fresh. Their service was also exceptional. Their menus refresh from time to time, but I always get their Sake Flight! My favorite is their fruity Sake Flight. I can’t wait to come back and dine at this restaurant soon!

Alex Lazovsky

Last night, I had the pleasure of dining at Wakuriya in San Mateo, and I must say, the experience was quite remarkable. From the moment I stepped in, the serene and welcoming ambiance set the stage for what was an exquisite culinary journey. The service at Wakuriya was impeccable. The staff were attentive and knowledgeable, ensuring a seamless and enjoyable dining experience. Each course of the kaiseki menu was presented beautifully, showcasing a blend of traditional Japanese culinary artistry with subtle Californian influences. The highlights for me were the braised sea bass with its delicate yuzu gelee and the perfectly cooked Wagyu beef, which was both tender and flavorful. However, while the food and service were exceptional, I have some reservations about its Michelin star status. The quality and presentation were top-notch, but I felt that the overall experience, while delightful, did not fully align with other Michelin-starred restaurants I’ve visited in terms of creativity and culinary innovation. Additionally, considering the price point, I found Wakuriya to be slightly overpriced. While I understand and appreciate the quality of ingredients and the skill involved in preparing such dishes, the cost seemed a bit steep when weighed against the overall dining experience. In conclusion, Wakuriya is undoubtedly a great restaurant that I would recommend for those seeking high-quality Japanese cuisine in San Mateo. The serene atmosphere and meticulously prepared dishes make for a memorable dining experience. However, if you’re looking for a Michelin star-level experience, you might want to temper your expectations slightly, especially considering the price. Nonetheless, Wakuriya remains a gem in San Mateo’s culinary scene, and I am glad to have experienced its offerings.

Ruei-Ting Chien

My friends and I had a wonderful night here. The best Kaiseki style restaurant in the area. I would definitely come back if I could get reservation again. Food is prepared to perfection. My favorites include 蛍烏賊(squid) and つぶ貝(whelk) on a heated stone BBQ, yamaimo gratin, and the wagyu beef with Maitake mushroom. The combination is excellent. Server is great, very attentive and introduced the sake menu pretty well. We ordered fruit flight (nigori, plum and yuzu sake) and premium sake flight and really enjoyed it.

Jing Huang

The service is good. Sashimi and other seafood are very fresh and nicely arranged like food art. However, wagyu is a little bit overcooked. The starters are the most impressive ones. Overall worth the money (so big size and all good quality and pricy raw materials).

Yoyo Cheng

I’ve been here four times and will definitely revisit in the future. The booking system is uneasy. However it’s worth every penny and worth the one hour drive.

Dave Chen

Inventive, fresh, and impecably styled and flavored dishes. It's a long meal (3 hrs) and there aren't too many seats. It's understated from the outside and you wouldn't know such a gem existed in the strip mall. Would highly recommend. Be aware it's one tasting menu and there's not a ton of customization for those with food restrictions (e.g. if you don't eat raw fish). Highlight of my meal was the lobster.

Fangjia Li (Lee)

So hard to make the reservation, probably made 100 calls to get into the line. The food quality is pretty high and very tasty.

Hana Kim

Really enjoyed our dinner here. I feel like it's not often you can come across really delicious Japanese food and I loved hoe intimate. The setting was . food was unique and yummy. Would recommend to try -reservations are difficult to get but possible if you call 30 days in advance and leave a voice message right at midnight. Their phone lines are usually busy at 12am. We finally got through on the third day. Dinner service starts at 6:30pm. 8 courses and our dinner lasted 2.5 hours. + Clean, fresh ingredients + Intimate setting + Efficient, courses come out fast - Few dishes might be bland(?) depending on your saltiness preference

Stephanie Kua

Traditional Japanese Kaiseki set course dinner for less than $100. It's a great value when you calculate the ingredients and the cost of labor. The place is run by a husband and wife team. The husband is the chef and the wife is the front of the house, including acting as a server. The food is inventive and consistent. My favorite are the appetizers, especially the foie gras. The pineapple sorbet with shiso palate cleanser was perfect balance of tart and sweet. I'm not a shiso fan, but they used it perfectly to provide just a hint of it. The lobster paired with truffles was great. The only pain is the reservation. You have to call at midnight, exactly one month in advance. It takes forever to get through. Once you're Conference , it's a old fashion voice mail machine and you just leave a message with your name, phone number and how many in your party. They will call you back in a few days to let you know if you were lucky enough to get a reservation. Don't get me wrong, it is completely worth it.

SF Chinatown

Update Sept 2025 - still the best !!! Sept 2022 - Absolutely one of the best tasting menu experience. Great variety beautifully presented. Every dishes is carefully prepared & service was top notched .

So hard to make the reservation, probably made 100 calls to get into the line. The food quality is pretty high and very tasty.

+6

Update Sept 2025 - still the best !!! Sept 2022 - Absolutely one of the best tasting menu experience. Great variety beautifully presented. Every dishes is carefully prepared & service was top notched .

+6

Traditional Japanese Kaiseki set course dinner for less than $100. It's a great value when you calculate the ingredients and the cost of labor. The place is run by a husband and wife team. The husband is the chef and the wife is the front of the house, including acting as a server. The food is inventive and consistent. My favorite are the appetizers, especially the foie gras. The pineapple sorbet with shiso palate cleanser was perfect balance of tart and sweet. I'm not a shiso fan, but they used it perfectly to provide just a hint of it. The lobster paired with truffles was great. The only pain is the reservation. You have to call at midnight, exactly one month in advance. It takes forever to get through. Once you're Conference , it's a old fashion voice mail machine and you just leave a message with your name, phone number and how many in your party. They will call you back in a few days to let you know if you were lucky enough to get a reservation. Don't get me wrong, it is completely worth it.

+6

Inventive, fresh, and impecably styled and flavored dishes. It's a long meal (3 hrs) and there aren't too many seats. It's understated from the outside and you wouldn't know such a gem existed in the strip mall. Would highly recommend. Be aware it's one tasting menu and there's not a ton of customization for those with food restrictions (e.g. if you don't eat raw fish). Highlight of my meal was the lobster.

+5

Really enjoyed our dinner here. I feel like it's not often you can come across really delicious Japanese food and I loved hoe intimate. The setting was . food was unique and yummy. Would recommend to try -reservations are difficult to get but possible if you call 30 days in advance and leave a voice message right at midnight. Their phone lines are usually busy at 12am. We finally got through on the third day. Dinner service starts at 6:30pm. 8 courses and our dinner lasted 2.5 hours. + Clean, fresh ingredients + Intimate setting + Efficient, courses come out fast - Few dishes might be bland(?) depending on your saltiness preference

I’ve been here four times and will definitely revisit in the future. The booking system is uneasy. However it’s worth every penny and worth the one hour drive.

+1

The service is good. Sashimi and other seafood are very fresh and nicely arranged like food art. However, wagyu is a little bit overcooked. The starters are the most impressive ones. Overall worth the money (so big size and all good quality and pricy raw materials).

+5

My friends and I had a wonderful night here. The best Kaiseki style restaurant in the area. I would definitely come back if I could get reservation again. Food is prepared to perfection. My favorites include 蛍烏賊(squid) and つぶ貝(whelk) on a heated stone BBQ, yamaimo gratin, and the wagyu beef with Maitake mushroom. The combination is excellent. Server is great, very attentive and introduced the sake menu pretty well. We ordered fruit flight (nigori, plum and yuzu sake) and premium sake flight and really enjoyed it.

+2

Last night, I had the pleasure of dining at Wakuriya in San Mateo, and I must say, the experience was quite remarkable. From the moment I stepped in, the serene and welcoming ambiance set the stage for what was an exquisite culinary journey. The service at Wakuriya was impeccable. The staff were attentive and knowledgeable, ensuring a seamless and enjoyable dining experience. Each course of the kaiseki menu was presented beautifully, showcasing a blend of traditional Japanese culinary artistry with subtle Californian influences. The highlights for me were the braised sea bass with its delicate yuzu gelee and the perfectly cooked Wagyu beef, which was both tender and flavorful. However, while the food and service were exceptional, I have some reservations about its Michelin star status. The quality and presentation were top-notch, but I felt that the overall experience, while delightful, did not fully align with other Michelin-starred restaurants I’ve visited in terms of creativity and culinary innovation. Additionally, considering the price point, I found Wakuriya to be slightly overpriced. While I understand and appreciate the quality of ingredients and the skill involved in preparing such dishes, the cost seemed a bit steep when weighed against the overall dining experience. In conclusion, Wakuriya is undoubtedly a great restaurant that I would recommend for those seeking high-quality Japanese cuisine in San Mateo. The serene atmosphere and meticulously prepared dishes make for a memorable dining experience. However, if you’re looking for a Michelin star-level experience, you might want to temper your expectations slightly, especially considering the price. Nonetheless, Wakuriya remains a gem in San Mateo’s culinary scene, and I am glad to have experienced its offerings.

+1

This is my absolutely favorite Kaiseki in the Bay Area, also the only Michelin Star restaurant that I keep coming back to. My review is a little bit overdue (the last time I dined in the restaurant was 2019 but I did order takeout dinner during 2020), but I really want to share my experience. This restaurant is hard to get a reservation, the process is to call at midnight and leave a message on reservation detail. If you're able to secure a reservation, the restaurant will call back the next day to confirm. For all the times I have been here, I have never been disappointed by the food. I could really tell that the chef puts a lot of thoughts into each dish. Each dish was so intricate and so fresh. Their service was also exceptional. Their menus refresh from time to time, but I always get their Sake Flight! My favorite is their fruity Sake Flight. I can’t wait to come back and dine at this restaurant soon!

+6

Thanks to my friend who reserved the restaurant a month ago. The restaurant itself is like a hidden gem in an ordinary shopping plaza. There are four tables that can be seated with 4 people and some bar seats also. The tables were fully reserved the day I visited. Each table is separated with a screen so it's actually very private for each party. We ordered two sake flights to begin with: chef selected and primary. All of the sake in the flights are daiginjo. I bought one bottle from the chef's selected flight in the end. That one is Nabeshima from Kyushu. It is less sweet and has a stronger acid flavor, which matches more with my whiskey soul. Since it is kaiseki omakase, all we need to do is to wait for each dish to be presented. The first dish was Sakura salad. The Sakura was imported from Japan. The Sakura was presented along with tai sashimi. As an appetizer, it had just the right flavor: fresh and easygoing. The next dish was composed of four smaller dishes: uni with hotate, lobster, ikura, and fried small squid. There wasn't a specific order to take in. I like the fried squid the most because you can taste different textures in one bite: the crispy skin and the chewy inside. The hotate and the uni were also very fresh and full of umami. The only thing that I'm slightly unsatisfied with was that the uni was shredded. Next one is the blue shrimp soup with somen noodles. The shrimp was sweet but the soup was seasoned in a right way such that the sweetness from the shrimp wouldn't be taken over. The next dish was the chef's sashimi. I liked the way the sauce was presented. Unlike traditional sashimi plates, where wasabi is placed next to the sashimi, the chef made the wasabi a part of the sauce that was also used as a decoration. Next one was my favorite dish that day: chawanmushi with duck. I need to say this is really a bold but clever combination. If I remember correctly they also put soybean milk inside the chawanmushi, which made the eggs more fluid. The duck meat was really wonderful with the steamed egg and asparagus. The next dish, usually a vinegar dish, was replaced with yuzu sake sorbet. The acidity was provided by the crispy ginger candy instead, which was amazing. The next one was pure protein: usa wagyu and poached eggs. The dish was really warm, a distinct contrast to the previous dish. You can feel that your body was also warmed up. After the proteins were the starch dish. This time, it was rice mixed with mentaiko along with cod. The rice was a bit sticky to me but I still liked the flavor. Finally, the dessert was panna cotta with mochi. A very nice ending for the course. To sum up, although the full course did not use too many high-class ingredients such as A5 wagyu or premium ootoro, it still granted you an amazing taste journey. You can still taste the umami of each ingredient in the dish. Especially considering the price, I would say it is totally worth it. There are many omakase restaurants around the Bay area that are more expensive but with a worse dining experience. It definitely matches the one-star Michelin.

+6

So good. Love this little place. Everything carefully prepared and you could just taste the thoughtful execution that goes into each and every dish. We thoroughly enjoyed our meal here and we're recommended to anyone looking for a romantic evening out. Apparently it's also a favorite for birthdays. I really hope the five cups of green tea tonight doesn't keep me awake at night tonight!

+6

Absolutely enjoyable dinner with set courses. Every dish is pleasing to both the eyes and the palates. I enjoy every dish , can highlight the urchin and crab rice , the oven baked cheese red trout and sea bass, the dessert 🎂. The atmosphere is relaxing and comfortable. The crew is a nice couple. We came here to celebrate a birthday and would highly recommend it on special occasions.

Great dining experience. The food is very delicious. Each dish is presented in beautiful plate. The service is nice and overall the tasting experience took more than 2.5h. They provided extra dessert at the end to celebrate our anniversary. The reservation process is very hard. You need to call in one month ahead at midnight and leave a message for researvation. But it's super hard to get your call in.

+6

Been to Wakuriya second time (Feb 2025) already. The last condensed photo has my second visit dishes. Food tastes and materials are even much better than my first visit in July 2024. ———- Overall great Japanese restaurant experience so far. Love the traditional Kaiseki style and food quality. Overall it took about 3 hrs to finish. Ordered hot tea. I personally like mild flavors. Especially recommend the sesame ball, toro chirashi, lobster soup, truffle USD wagyu beef, the gohan and the white peach mochi ice cream(with the mint sprout). Definitely will come again!

+6

Six years after my husband and I first visited Wakuriya in 2019, we finally came back for a long-overdue second visit. Some things have changed during that time (their menu has become less traditional and more fusion-y), but what's stayed constant is the delicious food, intimate atmosphere, and warm, attentive service. Wakuriya serves a single, fixed menu that changes monthly. This time, we enjoyed a seafood-focused dinner with seven savory courses, a palate cleanser, and a dessert. Our favorite course was a creamy and slightly sweet dish of shrimp and trout that came beautifully presented in a mini dutch oven. The reservation system is unusual. You call the restaurant at midnight a month before your desired date (e.g., April 14 for May 14) and leave a voicemail. If they can take your reservation, you'll get a call back within a couple days.

This is not a just a simple meal. It is an experience for the senses. The visuals is a feast for the eyes and the flavors will make your tongue dance. Every dish is well thought out and put together. The pace of the dinner is well timed. The server/owner explains the ingredients and how to eat it for the best experience.

+6

Had our 2-year anniversary dinner at Wakuriya yesterday. Drinks: Their welcome drink apple sake was amazing; their other fruit flavored sakes too - I hope I can buy them! My fiance had less strong feelings about their dry sakes though I think Food: the first course - blue shrimp and persimmon in sesame sauce, and second course - appetizer platter, were both simply amazing. The flavor combination, the texture combination of the ingredients, are all perfect. Loved it! Sashimi (wild caught yellowtail and tuna) were both very fresh. However, everything else (i.e. main courses) are less good. For example the first main course (i.e. the 3rd course) is a black cod with mushroom. Because the 4th part of the appetizer platter is a fried shrimp head with strong flavor, and because the black cod is very light, it tasted like nothing... so the ordering of dishes seems a bit of a problem. And a later main course, lobster with yuzu, the flavor combination is just weird - there is both acid and cream at the same time on the lobster, which is a bit too much. Over all I think the appetizers have both nice ideas and nice executions. The main courses seem to be result of failed innovations... The desserts are also just ok. Service: the restaurant is ran by a couple, and it's amazing how with just themselves and merely 1 other helper they are able to serve a whole room of people (~20 in total) without any issues or delays or errors. Their attitude is super nice. Very friendly, personal, and non-pretentious. The booking is a bit of a pain - you have to call exactly 1 month in advance at midnight to secure your spot, but after I left my message successfully the rest of the reservation process went smoothly.

The food was excellent. Ingredients were top notch, and the preparation was innovative. The restaurant has a very intimate feeling due to the small number of tables -- it feels almost like you're in someone's house. Dinner is a bit expensive, and it takes three hours, but it's a great experience.

APRIL Z

The overall taste of the food was exquisite, with a particular highlight being the second course featuring hotate scallops with turnip soup and sautéed Hokkaido cod 'kumoko' (soft roe). Love the chef’s selection of sake flights! Amazing service. However, I wished for a more substantial inclusion of sashimi/seafood in the courses, as the main course seemed to lean towards regular beef or pork instead.

Brittney Pan

Finally got in here again. Mostly as good as before. Overall I will say it is 3.8. First dish is sushimi grade shrimp and scallops. They are pre-flavored. You can eat them like sushimi or put them on the hot stone. Personally, I think just eating raw is good enough. It offered two egg dishes. One is steam egg with fish and the other is stir fried egg with mushroom over rice. I think one egg dish is enough. The whole set I think is missing fried stuff like fried fish or veggies. Most disappointed dish I think is the beef. It is very soft but no beef flavor. I think a little rock salt will bring out the flavor more. Most impressed dish is the fruit dessert. I am not a fruit fan so it is a surprise. The milky sauce made the desert a whole. It is light and you want to have more. Overall, a good dinning experience.

Finally got in here again. Mostly as good as before. Overall I will say it is 3.8. First dish is sushimi grade shrimp and scallops. They are pre-flavored. You can eat them like sushimi or put them on the hot stone. Personally, I think just eating raw is good enough. It offered two egg dishes. One is steam egg with fish and the other is stir fried egg with mushroom over rice. I think one egg dish is enough. The whole set I think is missing fried stuff like fried fish or veggies. Most disappointed dish I think is the beef. It is very soft but no beef flavor. I think a little rock salt will bring out the flavor more. Most impressed dish is the fruit dessert. I am not a fruit fan so it is a surprise. The milky sauce made the desert a whole. It is light and you want to have more. Overall, a good dinning experience.

+6

The overall taste of the food was exquisite, with a particular highlight being the second course featuring hotate scallops with turnip soup and sautéed Hokkaido cod 'kumoko' (soft roe). Love the chef’s selection of sake flights! Amazing service. However, I wished for a more substantial inclusion of sashimi/seafood in the courses, as the main course seemed to lean towards regular beef or pork instead.

+6

I think the price is fair for what you get, but the whole reservation process is a bit silly. It creates this air of forced exclusivity for honestly pretty mediocre omakase. If you can’t get a reservation, don’t worry; it’s not anything mind blowing.

L X

I had a disappointing experience due to how a situation was handled by the staff, rather than the food itself. When we arrived, my boyfriend explicitly asked whether it was okay for him to use his laptop, as he had an urgent matter to handle. The staff member did not say it was prohibited—only mentioned that the table might be a bit small—so we reasonably assumed it was acceptable. We were seated at a table, not the counter. While my boyfriend was already using his laptop (before first course was served) and the same staff member was in the middle of explaining the wine list to me, she suddenly interrupted the conversation to say that the laptop screen brightness was disturbing other guests, stating that this is a restaurant with “very dim lighting.” This was confusing and redefined the word “dim” for me, as we were seated directly under two bright overhead lights. More importantly, the abrupt timing and manner of the comment felt unnecessary and discourteous. If laptop use is not appropriate for the restaurant’s atmosphere (which I can understand for a kaiseki setting), that expectation should be clearly communicated at the beginning when we explicitly asked—not after service has started, and certainly not by interrupting a table mid-conversation. We chose this restaurant largely because it is known to be extremely difficult to book. The food was good but nothing too remarkable. Clear expectations and more considerate communication would have made a significant difference.

I had a disappointing experience due to how a situation was handled by the staff, rather than the food itself. When we arrived, my boyfriend explicitly asked whether it was okay for him to use his laptop, as he had an urgent matter to handle. The staff member did not say it was prohibited—only mentioned that the table might be a bit small—so we reasonably assumed it was acceptable. We were seated at a table, not the counter. While my boyfriend was already using his laptop (before first course was served) and the same staff member was in the middle of explaining the wine list to me, she suddenly interrupted the conversation to say that the laptop screen brightness was disturbing other guests, stating that this is a restaurant with “very dim lighting.” This was confusing and redefined the word “dim” for me, as we were seated directly under two bright overhead lights. More importantly, the abrupt timing and manner of the comment felt unnecessary and discourteous. If laptop use is not appropriate for the restaurant’s atmosphere (which I can understand for a kaiseki setting), that expectation should be clearly communicated at the beginning when we explicitly asked—not after service has started, and certainly not by interrupting a table mid-conversation. We chose this restaurant largely because it is known to be extremely difficult to book. The food was good but nothing too remarkable. Clear expectations and more considerate communication would have made a significant difference.