Kiyama is a Japanese restaurant located near the Imperial Palace in Marutamachi, Kyoto. The owner, who previously served as the head chef at Wakuden, established this restaurant in 2017. Highly regarded by fellow chefs and respected by renowned culinary figures, Kiyama is a representative establishment of Kyoto cuisine. With a counter on both the first and second floors and several private rooms, it offers ample seating, making it easier to secure reservations compared to other top-rated restaurants on Tabelog.This time, I opted for the lunch course priced at JPY 18,000, which had no service charge. Given the price constraints for lunch, the focus was not solely on high-end ingredients but rather on a course designed to impress.One notable feature is that you can enjoy five different types of rice, including ramen, so it's advisable to save some room for the later dishes.◯ Lunch JPY 18,000- Crab and mugwort sesame tofu soup- Grilled cherry salmon- Sashimi of stone bream and horse mackerel- Bonito flakes (ara-bushi and honkarebushi) / First dashi- Soup with flower sea bream and bamboo shoots- Fried sea bream soft roe and asparagus- Vinegared dish of surf clam and wild vegetables- Sakura shrimp fritters- Clam dashi ramen- Firefly squid rice- Fried squid and egg rice bowl- Rice with bonito flakes and shirasu with sansho- Yellowtail rice bowl- Pineapple sorbet- Japanese sweets-------- Crab and mugwort sesame tofu soup A dish featuring sesame tofu infused with mugwort, combined with crab, pomelo, and spring vegetables like watercress. The smooth texture typical of sesame tofu, along with its chewy consistency, harmonizes beautifully with the umami of the crab and the acidity of the pomelo, resulting in a highly refined dish.- Grilled cherry salmon This dish features fragrant grilled cherry salmon paired with a sauce made from flower vegetables. The richness of the salmon is balanced by the slight bitterness of the flower vegetables, and pickled new onions provide a refreshing finish.- Sashimi of stone bream and horse mackerel An assortment of stone bream and horse mackerel sashimi. The stone bream has a pleasant texture and refined flavor, while the horse mackerel is rich in fat, even in spring.- Bonito flakes (ara-bushi and honkarebushi) A side-by-side tasting of freshly shaved ara-bushi and honkarebushi. You can appreciate the robust aroma of ara-bushi and the clear umami of honkarebushi, showcasing Kiyama's unique presentation.- First dashi Dashi made from the previously mentioned bonito flakes. It has a gentle aroma, free of impurities, and the umami spreads pleasantly in your mouth.- Soup with flower sea bream and bamboo shoots A soup featuring flower sea bream, bamboo shoots, canola flowers, and tree buds. The fluffy flower sea bream, combined with the bitterness of the bamboo shoots and the fragrance of the tree buds, allows you to enjoy the deliciousness of the dashi.- Fried sea bream soft roe and asparagus A dish of lightly battered fried sea bream soft roe and asparagus. The soft roe is creamy and rich.- Vinegared dish of surf clam and wild vegetables This dish combines surf clam with celery and bracken, dressed in a vinegar-soy sauce. The sweetness and texture of the surf clam are complemented by the slight bitterness of the wild vegetables and the aroma of celery.- Sakura shrimp fritters Fritters made with sakura shrimp, paired with urui and wild vegetables in a simmered dish. The tofu flavor is subtle, resulting in a light and fluffy finish. The aroma of sakura shrimp and the umami of the dashi are irresistible.- Clam dashi ramen Ramen made with clam dashi. The clear broth is paired with thin noodles, creating a refined bowl that concludes the meal. While it’s a slight twist in the context of Japanese cuisine, it’s a beloved dish for everyone.- Firefly squid rice A rice dish that strongly highlights the umami of firefly squid.- Fried squid and egg rice bowl A rice bowl featuring fried squid and egg. It’s an unusual combination, but it was delicious.- Rice with bonito flakes and shirasu with sansho Rice combined with bonito flakes and shirasu with sansho. Simple yet very enjoyable.- Yellowtail rice bowl A small rice bowl topped with yellowtail. The fatty flesh is lightly seasoned, and the condiments add a nice touch.- Pineapple sorbet A sorbet that highlights the acidity and sweetness of pineapple, serving as a refreshing palate cleanser.- Japanese sweets A texture reminiscent of castella.