I visited Kiyama for a day trip, specifically to try their summer specialty, rock oysters. The creamy, melt-in-your-mouth flavor was absolutely delightful. The boiled conger eel with plum vinegar had a unique, tender texture that I had never experienced before. The deep-fried sweetfish was cleverly presented, allowing me to enjoy both the flesh and bones in one dish. The pumpkin puree and the dessert of shaved ice topped with watermelon and wasanbon jelly were also delicious. Before the pairings, I enjoyed a glass of champagne brought back from France. I am convinced that the reason for such exquisite course meals is the restaurant's commitment to personally visiting producers of ingredients, Japanese sake, and wine, ensuring excellent communication. It was a great meal!
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