Overview
Restaurant Views: 1,090
Awards
- Tabelog
- 2024 Bronze
Ratings from the web
- Tabelog
- 4.42
Cuisine
Sushi, Creative
Foodle Reviews
Sushi KIU in Kyoto transcends traditional sushi dining, presenting an omakase experience that is both classic in structure and innovative in execution. The meal begins with otsumami, where one immediately notices a departure from convention. The dishes here are unusual, showcasing a blend of Japanese precision and Italian flair, with items such as cooked versions of traditional appetizers and meatballs that hint at Chef Kazuo Hisada's culinary versatility. This Italian influence, rare for sushi establishments,... More
Sushi KIU in Kyoto transcends traditional sushi dining, presenting an omakase experience that is both classic in structure and innovative in execution. The meal begins with otsumami, where one immediately notices a departure from convention. The dishes here are unusual, showcasing a blend of Japanese precision and Italian flair, with items such as cooked versions of traditional appetizers and meatballs that hint at Chef Kazuo Hisada's culinary versatility. This Italian influence, rare for sushi establishments, adds a layer of complexity and novelty to the starters, setting the stage for what's to come.
The nigiri course further embodies KIU's unique culinary philosophy. The shari (sushi rice) is seasoned with balsamic vinegar, an exceptionally unconventional choice that distinguishes KIU's offerings from those of other sushi venues. This choice not only showcases Hisada's willingness to break from tradition but also enhances the flavor profile of each piece of nigiri, adding depth and a subtle tanginess that complements the fish.
The selection of fish is impeccable, sourced with an eye for perfection and aged when necessary to heighten the taste and texture. The nigiri at KIU is not just about the fish; it's about the experience as a whole. Each piece is thoughtfully topped with small additions designed to elevate the flavor, ensuring that every bite is a discovery of balanced, enhanced tastes that linger on the palate.
Sushi KIU stands out not just for its food but for the philosophy it embodies. It's a place where the boundaries of sushi are expanded, where Japanese tradition meets Italian innovation, resulting in a dining experience that is as memorable as it is unique. The meticulous attention to detail, from sourcing to seasoning, and the intimate, referral-only dining environment make a meal at Sushi KIU an exclusive culinary journey not just through Japan, but through the broader spectrum of global haute cuisine.
In essence, Sushi KIU is a must-visit for those seeking to explore the zenith of sushi artistry, where each dish serves as a testament to Chef Hisada's mastery and vision. It's a place where the familiar comforts of sushi meet the thrilling unpredictability of global culinary influences, making each visit a novel experience that redefines what sushi can be. Less
[한/日/EN] 京都 #きう (Kiu/키우)
京都駅からタクシーで10分の所にある寿司屋「きう」
"Kiu", a sushi restaurant located 10 minutes by taxi from Kyoto Station.
교토역에서 택시로 10분 거리에 위치한 스시야 “키우”
おまかせコース一本となっていおり、野菜を中心とした独創的なアプローチに、寿司と日本料理というカテゴリーにとらわれず、全ジャンルの料理と寿司が堪能できる。シグネチャーディッシュのブラッティーナの他にも煮帆立、むかご入り鶏のつみれ、薬膳カレーや、握りでは、イカ、真子カレイ、鮪赤身、鮪中トロ、金目鯛、白海老などが味わえる。コースと一緒にアルコールペアリングも欠かせないとの事。
予算:¥40,000〜
予約:食オク... More
[한/日/EN] 京都 #きう (Kiu/키우)
京都駅からタクシーで10分の所にある寿司屋「きう」
"Kiu", a sushi restaurant located 10 minutes by taxi from Kyoto Station.
교토역에서 택시로 10분 거리에 위치한 스시야 “키우”
おまかせコース一本となっていおり、野菜を中心とした独創的なアプローチに、寿司と日本料理というカテゴリーにとらわれず、全ジャンルの料理と寿司が堪能できる。シグネチャーディッシュのブラッティーナの他にも煮帆立、むかご入り鶏のつみれ、薬膳カレーや、握りでは、イカ、真子カレイ、鮪赤身、鮪中トロ、金目鯛、白海老などが味わえる。コースと一緒にアルコールペアリングも欠かせないとの事。
予算:¥40,000〜
予約:食オク (新規の方:食オク 220,000円 (税込) /2名~5名様)
★ 「美味しそう」と思ったら"セーブ"をお忘れなく! (料理がおいしくなければ、掲載しません!)
There's only one Omakase course available, with a creative approach to vegetables, and all types of cuisine and sushi can be enjoyed, without being restricted to traditional sushi and Japanese cuisine. In addition to the signature dish, burrata (an Italian cow milk cheese made from mozzarella and cream), you can also enjoy boiled scallop, chicken ball with bulbil, and Chinese herbal curry. As for nigiri, relish in squid, marbled flounder, lean tuna, medium fatty tuna, sea bream and Japanese glass shrimp. Don't forget the alcohol pairings with your course!
Budget: from ¥40,000
Reservations: Full reservations and introductions only. (¥220,000 for first-time visitors, good for 2-5 persons)
★ If the dishes look delicious, please hit the SAVE button! (You can expect to see only the best on our account)
채소를 중심으로 한 창의적인 단 하나의 오마카세 코스가 제공되며 전통적인 스시와 일본요리에 구애받지 않는 각종 요리와 스시를 즐기실 수 있습니다. 사이드 디쉬로는 삶은 가리비, 불빌 치킨볼, 중국식 허브 커리가 서빙되고 초밥은 오징어, 문치 가자미, 참치 아까미, 주도로, 도미, 쌀새우가 제공됩니다. 코스에 곁들일 수 있는 알콜 페어링도 잊지 마시기 바랍니다!
예산: 40,000엔부터
예약: 예약 및 소개제로 운영.
★ 요리가 맛있어 보인다면? 해당 포스트를 “저장” 해주시기 바랍니다! (맛없는 곳은 포스팅 안합니다!) Less
京都 #きう (Kiu/키우)
野菜を中心とし、創作おまかせコースとユニークなアルコールペアリングを提供する予約制レストラン「京都 きう」
“Kyoto Kiu”, a reservation-only restaurant offering a creative, vegetable-based Omakase course with unique alcohol pairings.
채소 중심의 창의적인 오마카세 코스와 알콜 페어링을 즐길 수 있는, 예약제 일본 요리 전문점 “교토 키우”
「京都... More
京都 #きう (Kiu/키우)
野菜を中心とし、創作おまかせコースとユニークなアルコールペアリングを提供する予約制レストラン「京都 きう」
“Kyoto Kiu”, a reservation-only restaurant offering a creative, vegetable-based Omakase course with unique alcohol pairings.
채소 중심의 창의적인 오마카세 코스와 알콜 페어링을 즐길 수 있는, 예약제 일본 요리 전문점 “교토 키우”
「京都 きう」では寿司おまかせコースのみで、野菜を中心とした独創的なアプローチとなっている。他の寿司屋ではあまり見られない、全ジャンルの料理と寿司が堪能でき、シグネチャーディッシュのブラッティーナの他にも、トロの漬け、グリーンカレーのラーメン、鰻の白焼きなどの一品や、定番の赤身、キス、トロといった握りも楽しめる。コースと一緒にアルコールペアリングも欠かせないとの事。
予算:¥50,000〜
予約:完全予約制・紹介制
★ 一回は行ってみたいと思いませんか?そう思ったら、"セーブ"をお忘れなく!(料理がおいしくなければ、掲載しません!)
At Kyoto Kiu, the sushi omakase course takes a creative approach that focuses on vegetables. The restaurant offers sushi along with all genres of cuisine, something rarely seen at other sushi restaurants. In addition to the signature dish, Burratina, diners can also enjoy other dishes such as marinated Toro, green curry ramen, and grilled white eel, as well as classic nigiri such as lean tuna, Kisu, and Toro. Alcohol pairings are said to be an essential part of the course.
Budget: From ¥50,000
Reservations: By reservation and introduction only
★ If you’d like to visit the restaurant, please SAVE this post!(You can expect to see only the best on our account.)
교토 키우에서는 채소에 중점을 둔 창의적인 스시 오마카세를 제공합니다. 해당 레스토랑에서는 다른 스시전문점과는 다르게 스시와 함께 다른 장르의 요리들이 제공됩니다. 시그니처 요리인 부라티나에 더해 절인 도로, 그린커리 라멘, 그릴에 구운 백장어와 어린 참치, 보리멸, 도로와 같은 전통적인 니기리가 제공됩니다. 알콜 페어링 서비스도 코스에서 큰 축을 담당하고 있다는 평을 받고 있습니다.
예산: 50,000엔부터
예약: 예약제 및 회원제
★ 이 레스토랑에 방문하고 싶으시다면? 포스트를 “저장” 해주시기 바랍니다! (맛없는 곳은 포스팅 안합니다!) Less
Monkfish liver, persimmon and gorgonzola dolce, jalapeño fermented for 1 year
余市産鮟肝、岐阜産富有柿とゴルゴンゾーラ・ドルチェ、1年寝かせたハラペーニョのピクルス
肝に甘いフルーツを合わせるのは、和洋問わず定石で、相性が良いのは言わずもがな。そこに加わるゴルゴンゾーラの個性と、何より発酵ハラペーニョの酸味と爽やかな香りが出色。
Kiu... More
Monkfish liver, persimmon and gorgonzola dolce, jalapeño fermented for 1 year
余市産鮟肝、岐阜産富有柿とゴルゴンゾーラ・ドルチェ、1年寝かせたハラペーニョのピクルス
肝に甘いフルーツを合わせるのは、和洋問わず定石で、相性が良いのは言わずもがな。そこに加わるゴルゴンゾーラの個性と、何より発酵ハラペーニョの酸味と爽やかな香りが出色。
Kiu (Kyoto)
京都「きう」
鮨職人として岡山で名声を獲得した久田さんは、京都に移住して、鮨屋という枠組みを超越したイノベーティブなレストランを誕生させた。
主となるつまみ(というよりも料理)は、自由闊達でクリエイティブ。握りは後半に数貫供されるが、ホワイトバルサミコ酢を使ったり柚子胡椒を添えたり、一筋縄ではいかないのが刺激的で楽しい。
2020年12月
#kiu #kyotofood #monkfishliver #sushi #きう #京都グルメ #鮟肝 #鮨
#michelin #tabelog #ミシュラン #食べログ #worlds50best #asias50best #アジアのベストレストラン50 #世界のベストレストラン50 #opinionatedaboutdining
#美味しいもの好きな人と繋がりたい #旅好きな人と繋がりたい #食べるの好きな人と繋がりたい #鮨好きな人と繋がりたい Less
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Address
Japan, 〒600-8092 Kyoto, Shimogyo Ward, Shinmeichō, 230−2 2F