Visit InformationDate: Sunday, around 12 PMReservation: Yes (62 days in advance, via Ikkyu)Wait: NoneNumber of Guests: 1Seating: CounterFrequency: Second visit after 204 daysDuration: 2 hours and 40 minutesPayment: Credit Card (VISA)Food Menu☆Omakase Course: JPY 27,500 (including tax) ☆Steamed Edamame Rice and Tender Abalone ☆Cold Soup with Whelk, Water Eggplant, and Water Shield ☆Hamo (Pike Conger) Sashimi ☆Sweetfish Soup ☆Sashimi of Tai (Sea Bream) and Red Sea Urchin ☆Wild Sweetfish ☆Rock Oyster ☆Tempura of Ise Lobster and Tomato ☆Corn Soup ☆Simmered Eel and Tofu ☆Kinmedai (Golden Eye Snapper) Rice ☆Shellfish Broth Ramen ☆Tamazukuri (Egg Custard) ☆Marinated Bonito Rice Bowl ☆Zako Tamago Rice ☆Watermelon Jelly ◎Lemon Agar JellyDrink Menu☆Japanese Sake and Wine Pairing Course (40ml): JPY 8,800 (including tax) ◎J-M Sélèque, Solessence Extra Brut Champagne ☆Abe Blue ☆Gut Oggau, Theodora, 2024 ☆Matsu no Tsukasa Junmai Daiginjo Ryuo Yamada Nishiki Nama ☆Koshuku Hanakaze No.6 Yeast ◎Domaine Overnoy Crinquand, Savagnin Arbois-Pupillin, 2020 ☆Kudoki Jouzu Junmai Daiginjo Yamada Nishiki 35 ☆Caroline Gimenez, Assata, 2023Expenses, Discounts, Others・Service Charge (10%): JPY 3,630Good Points・Satisfying Japanese cuisine for both the stomach and heart・Relatively easy to make reservationsBad Points・I wish there was a pairing option exclusively for Japanese sake.Other Notes・The Tabelog Award Gold: 2021・The Tabelog Award Silver: 2018-2020, 2022-2026・Japanese Cuisine WEST Top 100: 2021-2025 (2022, 2024 not yet announced)・Michelin Guide Kyoto ★☆☆: 2018-2026・Goémiyo 3 Tock: 2019-2026ImpressionsThis is the 7th installment of the Kumamoto sightings during the Gion Matsuri.The main event on the second day was lunch.This time, I visited "Kiyama" for the second time in six months.(I haven't posted the review from my first visit yet. Sorry!)I was very satisfied with my previous visit, so I wanted to come back in a different season.I made a reservation via Ikkyu two months ago.As with the previous day, this restaurant follows the style of Wakuden.I must really like this series, even though I haven't been to any of their locations.After satisfying my small hunger at "Menya Yuko", I arrived at the restaurant, which is about a 5-minute walk from Marutamachi Station.There are two floors; I was seated on the first floor this time, while I was on the second floor during my last visit.By the way, the first and second floors start at staggered times, so you can enjoy Kiyama's dishes on either floor.There are also private rooms available.There are 9 counter seats, and I sat at the very end.Besides me, there were four pairs of men and women.The atmosphere was calm, with no background music.The staff included the head chef, four apprentices, and two serving women.There are both the same omakase course as at night and a lunch-exclusive omakase course, but I chose the Omakase Course.Everyone at the counter also opted for the omakase course.For drinks, I ordered the Japanese Sake and Wine Pairing Course (40ml).There is also a 70ml pairing, but I’m not a big drinker...The course started with Shirayaki.They use well water sourced from the restaurant, and all the water used in the dishes comes from this well.Next, all guests were served Appetizer.The sake was from Fukuoka, called Ten-en.The first pairing was champagne: J-M Sélèque, Solessence Extra Brut Champagne.It was crisp and dry.The first dish was Steamed Edamame Rice and Tender Abalone.The flavor of the edamame was excellent, and the chewy rice was delicious.The abalone was plump and had a great texture.The second drink was Abe Blue.It had a citrus aroma followed by a clean finish.The next dish was Cold Soup with Whelk, Water Eggplant, and Water Shield.They used tomatoes and bell peppers to make the broth, which had a very pleasant acidity.The wine was an orange wine: Gut Oggau, Theodora, 2024.It was a bit spicy with a rich citrus bitterness.I really liked it.The dish paired with it was Hamo Sashimi.Normally, they would chill it in ice water, but here they use well water.It was fluffy.Next was a comparison of Arakatsu and Honkarebushi from Makurazaki, along with freshly made Ichiban Dashi.It was comforting and delicious.The Sweetfish Soup made with this ichiban dashi was served next.The crispy lotus root and the sticky molokhia were nice, but the sweet sweetfish was delicious as its name suggests.The fourth pairing was Matsu no Tsukasa Junmai Daiginjo Ryuo Yamada Nishiki Nama.It had a melon aroma followed by a moderate sweetness and umami with a good finish.This was paired with Sashimi of Tai (Sea Bream) and Red Sea Urchin.The sea urchin had a very rich umami flavor, and the tai was incredibly sweet.The crunchy cucumber served alongside was also nice.The next drink was Koshuku Hanakaze No.6 Yeast.It contains hops, so it’s technically not Japanese sake.But this refreshing taste is addictive.Then came the Wild Sweetfish.The head and bones were deep-fried, and it was served with a layer of wasabi vinegar underneath.The adult bitterness was very nice.The next wine was for two dishes: Domaine Overnoy Crinquand, Savagnin Arbois-Pupillin, 2020.It had strong acidity and was quite tannic.The first dish paired with it was Rock Oyster from Ise.This was incredibly delicious.The texture was like eating fresh liver, with a very creamy feel.This was amazing.The second dish was Tempura of Ise Lobster and Tomato.Fermented red onion was sprinkled on top.While the Ise lobster is guaranteed to be delicious, I found the tomato’s sweetness and acidity to be very pleasant.The seventh drink was Kudoki Jouzu Junmai Daiginjo Yamada Nishiki 35.It had a nice umami flavor.The dish was Corn Soup.It included grilled corn and scallops.It was said to be sugar-free and soy milk-based, yet it was very sweet and delicious.The last drink was Caroline Gimenez, Assata, 2023.It had a pleasant berry aroma and was easy to drink.This was paired with Simmered Eel and Tofu.On top were three beans, and in between were chopped bracken and Nara pickles.The tofu was very smooth.Pickles and Tea were served, marking the start of the meal.A unique feature here is that you can enjoy as much of the five types of rice dishes as you like.I requested all five types in bite-sized portions.First was Kinmedai Rice.It was fluffy and delicious.Next was Shellfish Broth Ramen.It was an explosion of umami.The third was Tamazukuri.The crispy texture paired well with the soft egg.The fourth was Marinated Bonito Rice Bowl.The sticky bonito was wonderful.And finally, Zako Tamago Rice.You could choose from whole egg, egg yolk, or no egg, and I opted for the whole egg.It was the ultimate TKG (Tamago Kake Gohan).I was also asked if I wanted a refill, so I added Zako Tamago Rice with egg yolk.It was deliciously sticky.For dessert, there was Watermelon Jelly.The beautiful two types, the usual red watermelon and the yellow Kin-iro Rakuo, were served.When eaten, it was very sweet, and all the women at the table asked for seconds.Finally, I enjoyed Lemon Agar Jelly and Matcha, concluding the meal after a little over two and a half hours.The bill came to 39,930 yen.I paid with a credit card.It was a great meal.At the end, Chef Kiyama saw me off to the entrance and even gave me a gift to take home.I was extremely satisfied.I’d love to visit again when it gets cooler.Now, I’ll head back to the hotel and adjust my time until dinner.