"My first visit to Kiu this year!"I’m excited to return to Kiu for the second time this year (^^)【Atmosphere】 This is a reservation-only, private dining experience with just five seats, creating a cozy and relaxed atmosphere.【Kiu * Omakase Course Ordered This Time】 ↓ Appetizers ◉ Hairy crab, snap peas ◉ Tempura of firefly squid, seasoned with miso and black pepper. ◉ Shako (mantis shrimp) with ginger jelly and tosa vinegar ◉ Mehikari (small fish) ◉ Asparagus (with egg yolk and white miso sauce) ◉ Eel (from Lake Biwa), mozuku seaweed (from Niigata) ↓ Sushi ◉ White fish (Okose) ◉ ? ◉ Ishigaki sea bream ◉ Horse mackerel (from Shimane, Donchicchi) ◉ Tairagi (pen shell) ◉ Biwa trout (with mountain wasabi) ◉ Nodoguro (blackthroat seaperch) with beef skin kombu ◉ Kiu roll ◉ Bonito, niboshi (dried sardines), and wakame served with pasta ◉ Cheesecake and Japanese black tea 【Thoughts on the Dishes】 As expected, Kiu, which operates alongside Okayama's "Hisada," offers a unique style where the sushi rice served is influenced by balsamic vinegar, and they present more appetizers than Hisada. This course feels more like a collection of Japanese dishes with a Western approach rather than pure sushi. The appetizers showcase a sense of style, creativity, and playfulness, while the sushi is exceptionally smooth and gentle, without any harsh saltiness. That said, there is no sweetness at all. The familiar "Kiu roll" also made an appearance (^^) Not serving egg or tuna today also felt like a reflection of Kiu's unique character.【Other】 I will definitely visit again.It was a great meal.Thank you for reading until the end. I would appreciate it if you could like, follow, and save this restaurant. Thank you!
We use cookies on this site to enhance your user experience.
