On June 13, 2026, I visited Kiyama!This Michelin one-star Japanese restaurant is located near the Kyoto Imperial Palace. I enjoyed my meal at the counter on the second floor.Draft BeerChef Yoshirou Kiyama hails from Gifu Prefecture and trained for 16 years at Kyoto Wakuden before opening his own restaurant. He uses water sourced from a well on the premises, along with carefully shaved katsuobushi and warmed kombu dashi, to create dishes that highlight these wonderful flavors.Mizunatsu TofuMizunatsu Tofu is a summer dish inspired by the traditional wagashi "Mizunatsu," eaten on June 30th in Kyoto to wish for good health. This version is a creative take using sesame tofu and kuzukiri, featuring corn tofu this time. Topped with sweet shrimp seasoned with ayu fish sauce, adzuki beans, and okawakame, it also includes junsai underneath.SazaeServed with sweet vinegar and peach sauce, garnished with fresh sprouts.NatsumoA smooth and flavorful sake from Izumo City, made with Sakonishiki rice. It has a refreshing aftertaste and is so well-balanced that you could drink it endlessly.SashimiSashimi of horse mackerel and amberjack!Arabushi and HonkarebushiThe arabushi is aged for about two months to enhance its aroma, while the honkarebushi is aged for about six months. This is the base dashi used in the restaurant's signature dishes!SoupFeaturing egodai fish from Suruga Bay, served with tsurumurasaki and turnip, finished with a touch of yuzu for fragrance. Everything is exceptional. The meticulously prepared dishes truly reflect the seasons of Japan.MaruhibiA traditional sake from Hirasei Honpo, made using the yamahai brewing method. It has a fruity sweetness reminiscent of white wine and a smooth texture.Grilled DishGrilled mackerel with snap peas, served with radishes and korinky pumpkin, which can be eaten raw. Enjoy delicate Kyoto cuisine!CrabHairy crab with okra and bell pepper, seasoned lightly for a refreshing taste that leaves nothing to be desired.Simmered DishRich, fatty eel paired with Kamo eggplant, along with Manganji peppers and sansho.Marinated Tuna Rice BowlFrom here, the final rice dishes come in quick succession!Tempura of Barley SquidThe rice and soup come in three sizes: M, S, and extra small.Pea RiceI ordered all five varieties in size S.Clam Broth Ramen with Asari and ShijimiIt seems everyone usually orders all varieties.Shirasu RiceSome people ordered all varieties and asked for seconds, but I was full.Kiwi Ice CreamIt was an incredibly satisfying and delightful lunch course!White Adzuki and Lemon An DorayakiUsukiI want to experience the changing seasons of Kyoto at this restaurant again!
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