Behind the scenes
Ethan LindqvistOct 4, 2026
How we make our sourdough every morning
A 36-hour process, a starter we have kept alive for nine years and the 5 am shift that bakes every loaf.
Ethan LindqvistOct 4, 2026NewKid friendly
A table for every occasion
Window tables for two, a long table for birthdays and a private room for forty, all bookable online in seconds.
★★★★★
Loved by 69.7k guests
+8.6%Reservations
Diego Rossijust booked a table for four
98%satisfaction
Why Wrenora
Why guests keep coming back
Honest ingredients, warm service and a menu that changes with the seasons.
Local ingredients
Vegetables, meat and cheese from 12 farms less than an hour away.
Online reservations
Book a table in seconds and get a text reminder on the day.
Fast delivery
Hot, carefully packed food at your door in under forty minutes.
Vegan options
Plant-based dishes on every menu, cooked with the same care as the rest.
Kid friendly
High chairs, crayons and a children's menu with smaller portions.
Chef's specials
New dishes every week, inspired by what the morning market has to offer.
98%
of guests would recommend us to a friend
Tables booked, plates served and the average bill, counted every month.
11years in the neighbourhood
120kplates served each year
40seats in the private room
15 minfor takeaway orders
Guest reviews
What our guests say
Reviews from regulars, birthday tables and first-time visitors.
Our go-to place for business dinners. The private room is perfect.
Amara SatoCooking class studentBooked online in seconds and our table was ready the moment we arrived.
Felix HarlowFood bloggerGreat vegan options that are not an afterthought. Everything was delicious.
Noah BrennanBirthday dinner guestThe truffle pasta is the best I have had outside of Italy. We come back every month.
Nora HaddadBusiness dinner hostThey made my daughter's birthday dinner truly special.
Priya NguyenWeekend brunch regularOur go-to place for business dinners. The private room is perfect.
Kai MorganRegular guestJournal
Notes from the pass
Our chefs and sommelier share what is cooking and what is worth pouring.
Behind the scenes
Isla DelgadoAug 11, 2026
The story of our wood-fired oven
Built by hand in our first year, it now bakes around four hundred pizzas on a busy Saturday night.
Isla DelgadoAug 11, 2026
StoriesMia CarterJul 13, 2026
Meet the farmers behind our menu
Three of the twelve families who grow our vegetables, raise our lamb and make the cheese on our board.
Mia CarterJul 13, 2026
TipsLucas NovakMay 25, 2026
Three pasta shapes to make at home
Orecchiette, pici and tagliatelle need only flour, water or eggs, and a little patience. Our sous chef shows you how.
Lucas NovakMay 25, 2026Insights
Visit the blog From our kitchen journal
Featured
Planning the perfect birthday dinner
How to choose the date, the menu and the cake, and the details our team takes care of for you.
By Leo Whitaker · Sep 10, 2026
Support
Before you visit
Bookings, allergies, groups and delivery, answered by our front of house team.
Yes, gift cards are available online and at the restaurant.
Booking is recommended, especially at weekends. We keep a few tables for walk-ins.
Yes. Allergens are listed on every menu and the kitchen will adapt dishes for you.
Always. We have high chairs and a children's menu.
Booking is recommended, especially at weekends. We keep a few tables for walk-ins.
Wrenora350 Station Street, Kyoto
Contact
Get in touch
Questions about bookings, events or catering? We reply within a few hours.
First to the table
Subscribers hear about tasting nights and special menus before we post them anywhere else.
Dine-in
Hungry? We are ready for you
Book a table, or order for pickup in fifteen minutes.
