Kiyama is renowned as a representative establishment of Kyoto, and I have long been intrigued by it. After experiencing it firsthand, I can confirm that it is indeed worth a visit.The owner, Yoshirou Kiyama, honed his skills at the long-established restaurant Wakuden, focusing not on flamboyance but on carefully bringing out the essence of the ingredients.The true charm of this restaurant lies in its sincere kaiseki cuisine, perfected through the mastery of "water" and "dashi". The hospitality begins with a cup of clear soup made from ultra-soft water sourced from a well found on the premises at the time of opening. Watching the chef shave katsuobushi (dried bonito) meticulously in front of guests, and combining it with kombu to create the first dashi, is a fragrant and heartwarming moment. The experience of enjoying the sound of the shaving, the rising aroma, and the golden glow is the essence of Kiyama.This freshly made dashi enhances the flavors of seasonal ingredients, adding a gentle umami to the soups and simmered dishes. Every dish is delicious, with the first dashi, hamo (pike eel) soup, and grilled ayu (sweetfish) being particularly memorable.The seating includes a counter on both the first and second floors, as well as private rooms, making it relatively easy to secure a reservation compared to other top-rated restaurants on Tabelog. In a calm atmosphere with a smart casual vibe, you can quietly savor the essence of Kyoto cuisine. It has received high praise from food enthusiasts.The head chef is very kind, and the staff provides service that is neither excessive nor intrusive, allowing for a comfortable dining experience. It was a great meal.Evening Menu:1. Clear soup made from pure well water sourced from the garden (ultra-soft underground water, also used by tea ceremony masters from the Ogawa water vein).2. Steamed rice with turban shell and liver, crispy rice, and Fushimi chili.3. Aperitif.4. Grated new lotus root with shellfish dashi, mebaru (rockfish), and winter melon.5. Aori squid somen, Oita red sea urchin, and mozuku seaweed.6. Comparison of two types of katsuobushi: right is ara-bushi, left is honkarebushi.7. Drinking the first dashi made from ara-bushi and honkarebushi.8. Hamo, Kamo eggplant, and Hiroshima water shield soup.9. Sashimi: Lake Biwa trout with thick soy sauce, sweetfish with salt, and water eggplant with mustard.10. Grilled grouper with fermented grated daikon and broad beans.11. Ayu from Miyama Town, Kyoto, with kinome (Japanese pepper leaves) and vinegar.12. White shrimp marinated in kombu, smoked daikon, zucchini, bell pepper, and cream made from soy milk and yogurt.13. Kyoto beef tenderloin cutlet with cucumber, myoga (Japanese ginger), burdock, new onion, and Awaji Island sun fruits.14. Grilled oyster with Hokkaido asparagus and fermented flower pepper.15. Katsu-don (rice bowl with marinated bonito).16. Clam dashi ramen.17. Grilled eel rice.18. Mixed rice with red snapper.19. Rice with katsuobushi and baby sardines.20. Kiwi ice cream and hojicha (roasted green tea).21. Gyuhi (sweet rice cake) with red bean paste and thin tea.
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