I visited Kiyama, located on the 1st floor of Verdor Goshō, 136 Kinuya-cho, Nakagyo-ku, Kyoto City.Established in 2017 after training at the prestigious "Wakuden," Kiyama has gained attention from food enthusiasts both domestically and internationally, earning a Michelin star within just a year of opening.I made a reservation to enjoy lunch.Upon entering the warm and calming space, characterized by natural wood, I was guided to a counter seat.We started with well water from the garden!According to the chef, the restaurant is in an ideal location where turning on the tap brings out the well water, and all the cooking water is sourced from this well.〈Kōshi Junmai Nama Genshu Ōkarakuchi Natsu Nama〉Omakase Lunch Course◾️ Well Water SoupFirst, we enjoyed the simple pleasure of hot well water.◾️ AppetizerA pre-meal drink from FukuokaA delightful drink to stimulate the appetite!◾️ StarterCorn Kuzu TofuServed with shrimp, okawame, and a jelly made from Ogura!◾️ Fried DishSazae (turban shell) and Young Corn ShinjoEdamame TempuraThe fried dish, with the aroma of young corn and the flavor of sazae, was delicious, and the edamame tempura was also delightful!◾️ SashimiShizuoka Bonito 12kNagasaki Aori Ika (squid)The large bonito was rich and tasty!The chewy aori ika was truly exquisite!Served with pickled zucchini.◾️ Katsuo-bushi ComparisonAra-bushiHon-karebushiThe aroma and flavor of freshly shaved katsuo-bushi were evident.Both were delicious, but the hon-karebushi had a deeper flavor!◾️ Ichiban DashiKombu dashi with plenty of katsuo-bushiThis alone was a luxurious cup!Kyoto's well water is known for producing excellent kombu dashi, making it the perfect choice.◾️ SoupRenko-dai (red sea bream)A soup made with the earlier dashi, infused with the flavor of the fish.The vegetables were also delicious, soaked in the dashi!◾️ Grilled FishKamasu (barracuda)Served with a paste made from eggplant.The rich kamasu paired perfectly with the eggplant paste!The paste had a sweetness and umami that made you wonder if it was just eggplant!◾️ Side DishOctopus, Okra, and PaprikaA light dish with a flavorful dashi!◾️ Simmered DishEelGrilled EggplantManganji PepperThe sauce made with sansho (Japanese pepper) tied everything together beautifully, and the rich eel paired perfectly with the small sansho sauce![Five Types of Rice Dishes]You can choose the size and what you want to eat.I was told I could have all of them, so I opted for all small sizes.◾️ Sakura Ebi Rice BowlFresh and flavorful sakura ebi!It might even be better than what you’d find in Shizuoka!◾️ Clam Dashi RamenA superb ramen with clam dashi and beef!It could easily compete as a top ramen shop dish!◾️ Usui Mame KamameshiA rich kamameshi with a strong bean flavor!◾️ Kinmedai (golden eye snapper) Sashimi Rice BowlThe kinmedai was delicious, but the marinade was exceptional!◾️ Jako RiceThe umami of the jako (small fish) spreads in your mouth!I decided to order more of my favorites:Clam Dashi RamenKinmedai Sashimi Rice BowlSakura Ebi Rice Bowl◾️ DessertOkinawa Pineapple Ice Cream◾️ SweetsHomemade DorayakiDorayaki filled with white bean paste.I was completely satisfied after enjoying such a variety of dishes!The omakase course was a high-level experience that showcased the delicacy and depth of Japanese cuisine.I thoroughly enjoyed my meal.The chef was very attentive and engaged in conversation, and at the end, he saw me off.I would love to visit this renowned restaurant again if I have the chance!It was a great meal.
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