KiyamaChef Yoshirou Kiyama, who served as the head chef at the renowned Kyoto Wakuden at the young age of 29, welcomed us with a warm smile. This was my first visit, seated at the nine-seat counter, surrounded by regular customers on both sides.Even as a first-time guest, I was greeted kindly, which made me very happy.I opted for the wine and sake pairing course.The white water from the well dug here has a smooth and gentle flavor. It is said that this water enhances the dishes, pairing well with the dashi.The tray is a beautiful Kurume Rantai lacquerware, creating a small universe on the table.The meal began with Champagne. I was told they would bring the bottle later, but it seems they forgot due to being busy.Next was a delicious steamed dish with a crispy edge.I had Abe sake from Abe Shuzou.In a red cup, I enjoyed Ten'en sake from Fukuoka Prefecture.The dish included lotus root and low-temperature cooked oysters at 63°C.Noto's torigai (bird clam).Tuna from Ogawa Port in Shizuoka.From Cape Erimo in Hokkaido, we had zuiki (burdock) and squid with rock nori.The wine was from Australia.This bottle is a natural wine called "Theodora" from the Austrian winery Gut Oggau. The label features an illustration of a woman's face, reflecting the winery's family concept. It is primarily made from Grüner Veltliner and Welschriesling grapes.Next was arabushi (smoked bonito) and honkarebushi (dried bonito).The first dashi was delicate yet robust, also incorporating kombu dashi.For the soup dish, we had Shizuoka's knife fish, jun-sai (water shield), and kamo eggplant, with green beans and sudachi.This was prepared by Naoki Maeda, the fifth generation of Maeda Fish Shop in Yaizu City.I enjoyed Banshu Ikken sake.For sashimi, we had toro, otoro, and chutoro, served with a thick soy sauce. Also included were sweet sea bream, salt-cured, and water eggplant with mustard.For the grilled dish, I paired it with wine, Sabani.The grilled item was Densuke anago (conger eel) with grated daikon and fermented broad beans.Next was torigai and young bamboo shoots.For the fried dish, we had beef cutlet with cucumber, myoga (Japanese ginger), and sun fruit.For the shonai (intermediate dish), we had zucchini and paprika with soy milk and smoked daikon.Next was a dish of kue (grouper) with its broth, grilled asparagus, and fermented flower pepper.We also had a rich red TANGO egg.The meal included pea rice and tamagoshime don (egg rice bowl).For dessert, we had kinmedai (golden eye snapper) marinated in soy sauce.The ramen was from Inoshichi.For the final course, we enjoyed Okinawa pineapple and soy milk gelato.The dorayaki (red bean pancake) was fluffy with meringue and a hint of lemon peel, served with gyuhi (sweet rice cake).The chef, Kiyama, served us matcha at the end.It was a very pleasant dining experience.I thoroughly enjoyed the meal. Thank you for the wonderful experience. I will definitely visit again when I come to Kyoto.
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