Kiyama | Beyond IngredientsThis is not a season filled with particularly extravagant ingredients. Despite that, they have managed to create a course that is rich in variety and truly delightful to eat. Once again, I was thoroughly impressed by Kiyama.What stood out to me was a dish featuring purple sea urchin from the Goto Islands, paired with taro stem and squid. At first glance, the ingredients may seem similar, but the textures are completely different when you taste them. The contrast was fascinating, with the light crunch of the taro stem beautifully enhancing the rich sweetness of the purple sea urchin, while the squid added a luscious umami. It may not be flashy, but I believe it was a dish that would linger in the memory, characteristic of Kiyama.Another dish that left a strong impression was the white shrimp marinated in kombu. The combination of soy milk and yogurt cream, accompanied by zucchini and bell pepper, reminded me of a summer vegetable ratatouille. While it is Japanese cuisine, it naturally incorporates Western elements, perfectly highlighting the delicate sweetness of the white shrimp. This was particularly memorable and incredibly delicious among the courses of the day.What impresses me most is their ability not to rely solely on the power of the ingredients.Through dashi, composition, and creativity, they express the season and create enjoyment in eating, which is why there are always new discoveries with each visit.While many other Japanese restaurants tend to focus on appealing ingredients in the autumn and winter, Kiyama manages to provide enjoyment even in seasons with fewer standout ingredients, thanks to the strength of their dishes.Having visited numerous Japanese restaurants, regardless of whether they have received gold, silver, or bronze awards on Tabelog, Kiyama's cuisine is always special.Once again, I felt why Kiyama remains in my top three Japanese restaurants.
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