Kiyama (木山) Kyoto

In August 2026, I was invited by a respected gourmet to Kiyama, a Japanese restaurant located in Goshonishi, Kyoto.Kiyama has been awarded the Silver in "The Tabelog Award 2026," recognized as one of the "Top 100 Japanese Restaurants in WEST 2025" by Tabelog, and has also earned a Michelin star in the "Michelin Guide Kyoto-Osaka 2026."The owner, Yoshio Kiyama, honed his skills for many years at the renowned Kyoto restaurant "Wakuden" before opening Kiyama in 2017.When discussing Kiyama's cuisine, two essential elements come to mind: "water" and "dashi."The water sourced from a well on the premises serves as the foundation for the dishes, and the course began with a rich white soup.What stood out was the opportunity to watch the chef shave katsuobushi (dried bonito) right in front of us and prepare the first dashi.As the aroma of freshly shaved katsuobushi filled the air, we savored both ara-bushi and honkarebushi before enjoying the freshly made first dashi.Experiencing not just the finished dishes but also the process of creating the fundamental "dashi" of Japanese cuisine was truly impressive.Here’s what we enjoyed that day:◇ White Soup ◇ Natural eel from the Sanpōgoko lakes with steamed corn rice ◇ Chilled small soup Potato puree, scallops, and red sea urchin from Oita Prefecture ◇ Grilled horse mackerel Served with paprika, bitter melon, pumpkin, and yellow pepper ◇ Comparison of freshly shaved katsuobushi Ara-bushi and honkarebushi ◇ First dashi ◇ Soup Kuzu tofu made with abalone liver, okawakame, and tender abalone ◇ Sashimi of biwa trout and sea bream ◇ Grilled nodoguro (blackthroat seaperch) Wrapped in green eggplant and served with a sauce made from fruit eggplant and zucchini ◇ Grilled hamo (pike eel) The hamo was dried to remove excess moisture, and we watched as it was carefully cooked right in front of us, resulting in a crispy skin and fluffy flesh. ◇ Rice dish Ise lobster, oolong tea jelly, figs, and peach ◇ Fried dish Kue (grouper), winter melon sauce, and cucumber ◇ Chilled simmered dish Sirloin cap, tomato dashi, fruit tomatoes, okra, and fermented flower pepper Towards the end of the course, we had the pleasure of choosing our meal from several options, with the portion sizes adjusted to our preferences.I chose:◇ Kamatsu rice ◇ Clam dashi ramen ◇ Chirimen sansho rice The kamatsu rice was particularly memorable, with its savory aroma and the umami of the fish perfectly infused into the rice.The clam dashi ramen was surprisingly easy to enjoy even towards the end of the course.The chirimen sansho rice was delicious until the very last bite.My companion also chose a fried ribbonfish with egg and rice, allowing us to enjoy a variety of flavors together.◇ Watermelon and wasanbon jelly ◇ Mizu yokan and lemon jelly ◇ Thin tea We concluded with refreshing summer sweets, finishing with thin tea.From start to finish, everything was truly delicious.Using seasonal ingredients such as natural eel, red sea urchin, abalone, biwa trout, nodoguro, hamo, Ise lobster, and kue, each dish showcased meticulous craftsmanship.What was particularly striking was the experience of starting with white soup and watching the katsuobushi being shaved to prepare the first dashi, as well as seeing the hamo being dried and cooked right in front of us. It felt unique to Kiyama to enjoy not just the finished dishes but also the background behind them.Finally, the fun of choosing from several options for the meal and having the portion sizes adjusted added to the experience.I recall the bill being in the JPY 30,000 range per person, but considering the quality of the ingredients, the number of dishes, and the effort involved, I felt it was an exceptional value.Every dish was outstanding, making for a thoroughly satisfying experience from beginning to end.I am grateful for the invitation to such a wonderful restaurant.I would definitely like to visit again when I am in Kyoto. Less

I revisited Kiyama in August, where the lingering summer heat was still intense. Once again, I was warmly welcomed by the friendly and cheerful owner and staff, making for a delightful experience!◇ Steamed rice with natural eel from the Miho Five Lakes and grilled corn. The savory aroma of the locally grilled eel combined beautifully with the sweetness of the corn, capturing the essence of summer.◇ Potato puree with scallops and red sea urchin. The smooth texture melded perfectly with the rich flavors of the scallops and sea urchin.◇ Grilled horse mackerel served with bitter melon and egg yolk vinegar.◇ The signature bonito flakes. Finely shaved honbushi and arabushi are used to create the finest dashi.◇ A bowl of abalone, liver tofu, and okawakame. A dish that allows you to fully savor the umami of the finest dashi.◇ Sashimi of biwa trout and flower sea bream.◇ Grilled blackthroat seaperch with a sauce made from green eggplant and fruit eggplant.◇ Grilled conger eel with plum paste.◇ A dish featuring spiny lobster paired with figs and Taiwanese oolong tea jelly. The sweetness of the figs and the aroma of the oolong tea complemented the umami of the lobster perfectly.◇ Fried grouper tempura served with grated winter melon sauce. The strong umami of the grouper was beautifully balanced by the gentle sauce of winter melon.◇ A cold dish featuring sirloin cap, tomatoes, red okra, and flower pepper.◇ The final five delights from Kiyama.Fried knife fish with egg and rice, Mixed rice with barracuda, Shellfish dashi ramen, Marinated meichidai rice bowl, Rice with chirimenjako and egg yolk.◇ For dessert, a refreshing finish with watermelon and wasanbon jelly, water yokan, and lemon jelly. A cool and summery sweet treat to conclude the meal. Less

20260822 Kiyama, KyotoRegular Visit: JPY 18,870Every summer, I come to Kiyama for lunch, mainly for the watermelon. This year, they added yellow watermelon, and there were more rice dishes as well. I want to eat as much watermelon as possible, but it’s a tough choice. Well, I managed to try all the varieties!Now, sushi at 6 PM—let's walk there!Well WaterShiso JuiceBiwa Masu Roe, Vinegared Horse Mackerel, Fig, Ginkgo, Chrysanthemum Petals, Dashi JellyKinmedai (Golden Eye Snapper), Suzukabocha (Japanese Pumpkin), Makomotake (Reed Shoots), Manganji Pepper, Tomato with Ginger SauceBiwa Masu (with Soy Sauce and Shibazuke, Crumbs) and Hanadai (with Irizake) and Green BeansFirst DashiSoup, Sawara (Spanish Mackerel), New Burdock, Cucumber, YuzuAyugawa Tempura, Shikaku Mame (Flat Beans)Okra, Shiitake, Winter Melon, Nagaimo (Japanese Yam)Simmered Dish, Bay Clam, Grilled Eggplant, Edamame Hanpen (Fish Cake)Hamo (Pike Conger) Katsu with TamajimeChashu Salt Ramen with Clam DashiKihada Maguro (Yellowfin Tuna) Zuke Don (Marinated Rice Bowl)Corn RiceTamago Kake Gohan (Rice with Raw Egg) and Chirimen Jako (Dried Young Sardines) RiceWatermelon with Wasanbon SugarMizu Yokan (Water Jelly)Matcha (Green Tea) Less

I enjoyed a lunch course here.Upon arrival at the restaurant, I was guided to the counter seats on the second floor, which has 11 seats. The atmosphere was calm and exuded a refined Japanese aesthetic typical of a high-end washoku restaurant.I reserved the following course:"Omakase Lunch @ JPY 18,150 (tax included)"Here are the dishes I had:◯ Kamo Eggplant, Bell Pepper, Sweet Shrimp, Okra, Young Corn → Visually vibrant and impressive. It was a delicate and elegant dish.◯ Tender Octopus Stew, White Yam Stalk, and Edamame Puree → The umami of the edamame puree was prominent, especially pairing well with the yam stalk. It was a refreshing dish perfect for summer.◯ Sashimi: Grilled Sawara, Biwa Trout, Myoga, etc. → The aroma of the grilled sawara was delightful. The biwa trout paired well with the other ingredients.◯ Soup: Spanish Mackerel, Winter Melon → The broth had a delicate umami flavor, with a hint of yuzu fragrance. The salty umami of the mackerel complemented the broth beautifully.◯ Sweetfish, Mitsuba Vinegar, Beets → The mitsuba vinegar provided a nice accent.◯ Vinegared Sea Bream, Lotus Root, Spinach → It was interesting to experience the different textures of each ingredient, such as the chewy sea bream and the crunchy lotus root, all at once.◯ Pike Conger, Tempura Sauce → The tempura sauce was delicious and paired well with the mild pike conger.◯ Ending → There were five options available. Each person could choose their dishes and portion size (ranging from 4 to 5 levels). You can have as many types as you like. I, of course, tried all five: - Shellfish Broth Ramen - Corn Rice - Anago and Egg Rice - Shirasu Rice with Raw Egg - Hand-Tail Shrimp Tempura Chazuke All were delicious and hard to choose a favorite, but I particularly enjoyed the shellfish broth ramen and shirasu rice.- Fruits: Watermelon, Wasanbon - Mizu Yokan with Lemon GelFor drinks, I had the following:Japanese sake starts from JPY 1,200 per 180ml.- Yamawa Pulito Junmai Ginjo (Miyagi) - Hanamura Junmai Ginjo (Akita) - Tsuki no I Junmai (Ibaraki)While we were dining, there were guests on the first floor as well, and the head chef moved between the first and second floors, cooking and interacting with customers. He was very gentle and approachable.The total bill came to JPY 23,000. Considering the quality and volume of the food and drinks, it was a highly satisfying lunch course.Thank you for the wonderful meal! Less

I was in the Karasuma Oike area, so I made my way there on foot. Be cautious, as it’s quite a distance.I arrived just under 10 minutes ago and took a seat at the counter.I chose the cold lemongrass hojicha.To start, I was served well water in a small cup.The counter was fully occupied, but there were other seats available.◯ Appetizer Black soybeans and abalone. The abalone was tender, with no strange chewy texture—just perfect. The edamame was roasted and firm, topped with a savory sauce. Very aromatic.◯ Pre-meal drink Shiso soda. A bit sweet and delicious, with a fragrant shiso flavor.◯ Cold soup Vegetable and turban shell clam dashi. The texture of the clam was great and delicious. The broth had a slight tang.◯ Hamo (pike eel) Blanched in well water and chilled. Served with a plum sauce and pickled eggplant and cucumber. The subtle acidity of the plum and the texture of the hamo were delightful.◯ Bonito flakes Honkarebushi on the left, arabushi on the right. They use two types of bonito flakes, differing in their preparation methods.◯ Ichiban dashi Delicious. It’s impressive to serve the dashi as is.◯ Soup Hata (grouper), kinjisou (a type of herb), and lotus root. The lotus root changed flavor with each bite. The hata was slightly fatty and firm. The kinjisou had a very mild flavor. The balance was excellent.◯ Sashimi trio Red sea urchin, biwa trout, and tuna. Served with perilla-infused soy sauce. The pairing of the soy sauce with the tuna and trout was great. The red sea urchin had no fishy taste at all. Delicious.◯ Wild sweetfish from Kamigawa Harvested from Miyama. The sweetfish’s innards had a noticeable bitterness. The head was crispy and tasty. The bitterness of the innards and the creamy acidity of the wood nuts were a nice combination.◯ Meat Chateaubriand, grilled over charcoal. Tender and amazing. The sauce soaked into the charcoal-grilled meat.◯ Pureed pumpkin Pumpkin puree with soy milk cream ice. It has the texture of pumpkin. Not a dessert.◯ Fried dish Tempura of Ise lobster and open semi-dried tomatoes with red onion. The Ise lobster was perfectly fried. The acidity of the tomatoes complemented it well.◯ Simmered dish Eel, mashed okra, tofu, and green beans.◯ Final five dishes Fried mackerel—delicious. Clam dashi ramen—served with broth. Delicious. Zuke don (marinated fish rice bowl) with horse mackerel. Corn rice—delicious. Baby sardine rice. I had a little bit of everything. Many people enjoyed a little of everything. I had a second helping of the clam dashi ramen.◯ Pickles Daikon, cucumber, and kombu.◯ Dessert Watermelon and wasanbon sugar. A lightly sweet jelly with crunchy watermelon.◯ Yokan and matcha Water yokan with lemon jelly. The acidity of the lemon and the sweetness of the adzuki beans created a wonderful balance.It was a thoroughly satisfying day.If you want to enjoy delicious dashi and intricate Japanese cuisine, I highly recommend giving this place a try. Less

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! Less

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. 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My first visit to Kiyama.The course begins with warm water sourced from a well on the premises, which is maintained at a temperature of around 16 to 18 degrees Celsius throughout the year.After enjoying a comparison of freshly shaved Ara-bushi and Honkarebushi, I was excited to see the performance of blending them to create the ultimate dashi.The hamo (pike eel) was not cooled by the usual method but instead was gently chilled in the pure well water, enhancing its fluffiness and sweetness.What stood out the most was the ayu (sweetfish) grilled over charcoal. The skin was fragrant, and the flesh was tender and delicious.It was a great meal. Less

At a high-end Japanese restaurant with a counter, I always make sure to reserve a seat at the counter. This time, there were nine seats: two for regulars on the left, two for us, one for another regular, and two for foreign visitors. We had the best seats right in front of the chef, where we could see his skillful cooking. However, it was unfortunate that the regular who came alone monopolized the chef's time. While we could enjoy discussing the dishes, the conversation with the chef was mostly about acquaintances of the regular... The chef had no choice but to engage. I appreciate the effort. I have a few "regular" places myself, but I wish for a bit more consideration from the regulars. The regular on the far left was engaging with the younger patrons and didn’t monopolize the chef, which was a wonderful display of being a good regular. The ingredients, seasoning, and presentation were truly outstanding and delicious! No complaints at all. The chef was also very considerate, initiating conversations, which I appreciated. This restaurant truly deserves its Michelin star. For the final rice dish, we could choose as many as we wanted from five options, and we could select from small, medium, or large sizes, with unlimited refills. Even the dessert, watermelon, was available for seconds! It was the best! Less

The restaurant is located in an excellent spot on the south side of the Imperial Palace.Surprisingly, it’s on the first floor of an apartment building, where the owner warmly welcomes you and guides you inside.There are two counters and private rooms. I enjoyed a lunch-only course at the first-floor counter (with 9 seats), but out of the 9 guests, 6 (including 5 regulars) were having the dinner course.It was innovative to taste freshly shaved bonito flakes (two types) side by side, and to drink the first dashi made from well water right in front of the counter.On the other hand, many of the dishes in the lunch course were brought directly from the kitchen, which lacked a bit of the live cooking experience, but they were delicious nonetheless.At the first-floor counter, I could enjoy the lively conversations between the chef and the regulars, and the friendly chef also chatted with me, making for a delightful time.He had a cute smile and was very approachable.Tabelog Silver & Michelin ⭐ Star. Less

Finally made my first visit.A course featuring fish from Sasuema Maeda throughout.I was completely satisfied with the five types of dishes to finish off and the unlimited dessert.I was stuffed!Premium MaltSteamed shellfish and its liver with Fushimi chili.TempuraPureed new lotus root, barracuda, and turnip.Red sea urchin from Oita and squid with fish sauce.Four SeasonsComparison tasting of aged dried bonito and mold-aged bonito.Tsuru ReiA bowl of pike eel, Kamo eggplant, and seasonal vegetables from Hiroshima.Toro and sweet sea bream with grilled sake, topped with new ginger and eggplant.Kue grilled with daikon radish and lacto-fermented, grilled one-inch beans.Eiheiji HakuryuSweetfish from Kamigawa with miso made from young leaves.Kombu-marinated white shrimp with red bell pepper, yellow zucchini, and smoked daikon with white sesame paste.Tenon, ShimaneHirai beef tenderloin cutlet topped with sweet summer citrus.Rock oysters and asparagus.Machida Sake BreweryShellfish broth ramen.Marinated biwa trout and horse mackerel rice bowl.Eel and egg rice bowl from Kagoshima.Small fish roe rice.Jindou squid rice.Watermelon and wasanbon jelly.Mizu yokan with lemon.Matcha. Less

On June 13, 2026, I visited Kiyama!This Michelin one-star Japanese restaurant is located near the Kyoto Imperial Palace. I enjoyed my meal at the counter on the second floor.Draft BeerChef Yoshirou Kiyama hails from Gifu Prefecture and trained for 16 years at Kyoto Wakuden before opening his own restaurant. He uses water sourced from a well on the premises, along with carefully shaved katsuobushi and warmed kombu dashi, to create dishes that highlight these wonderful flavors.Mizunatsu TofuMizunatsu Tofu is a summer dish inspired by the traditional wagashi "Mizunatsu," eaten on June 30th in Kyoto to wish for good health. This version is a creative take using sesame tofu and kuzukiri, featuring corn tofu this time. Topped with sweet shrimp seasoned with ayu fish sauce, adzuki beans, and okawakame, it also includes junsai underneath.SazaeServed with sweet vinegar and peach sauce, garnished with fresh sprouts.NatsumoA smooth and flavorful sake from Izumo City, made with Sakonishiki rice. It has a refreshing aftertaste and is so well-balanced that you could drink it endlessly.SashimiSashimi of horse mackerel and amberjack!Arabushi and HonkarebushiThe arabushi is aged for about two months to enhance its aroma, while the honkarebushi is aged for about six months. This is the base dashi used in the restaurant's signature dishes!SoupFeaturing egodai fish from Suruga Bay, served with tsurumurasaki and turnip, finished with a touch of yuzu for fragrance. Everything is exceptional. The meticulously prepared dishes truly reflect the seasons of Japan.MaruhibiA traditional sake from Hirasei Honpo, made using the yamahai brewing method. It has a fruity sweetness reminiscent of white wine and a smooth texture.Grilled DishGrilled mackerel with snap peas, served with radishes and korinky pumpkin, which can be eaten raw. Enjoy delicate Kyoto cuisine!CrabHairy crab with okra and bell pepper, seasoned lightly for a refreshing taste that leaves nothing to be desired.Simmered DishRich, fatty eel paired with Kamo eggplant, along with Manganji peppers and sansho.Marinated Tuna Rice BowlFrom here, the final rice dishes come in quick succession!Tempura of Barley SquidThe rice and soup come in three sizes: M, S, and extra small.Pea RiceI ordered all five varieties in size S.Clam Broth Ramen with Asari and ShijimiIt seems everyone usually orders all varieties.Shirasu RiceSome people ordered all varieties and asked for seconds, but I was full.Kiwi Ice CreamIt was an incredibly satisfying and delightful lunch course!White Adzuki and Lemon An DorayakiUsukiI want to experience the changing seasons of Kyoto at this restaurant again! Less

Kiyama is renowned as a representative establishment of Kyoto, and I have long been intrigued by it. After experiencing it firsthand, I can confirm that it is indeed worth a visit.The owner, Yoshirou Kiyama, honed his skills at the long-established restaurant Wakuden, focusing not on flamboyance but on carefully bringing out the essence of the ingredients.The true charm of this restaurant lies in its sincere kaiseki cuisine, perfected through the mastery of "water" and "dashi". The hospitality begins with a cup of clear soup made from ultra-soft water sourced from a well found on the premises at the time of opening. Watching the chef shave katsuobushi (dried bonito) meticulously in front of guests, and combining it with kombu to create the first dashi, is a fragrant and heartwarming moment. The experience of enjoying the sound of the shaving, the rising aroma, and the golden glow is the essence of Kiyama.This freshly made dashi enhances the flavors of seasonal ingredients, adding a gentle umami to the soups and simmered dishes. Every dish is delicious, with the first dashi, hamo (pike eel) soup, and grilled ayu (sweetfish) being particularly memorable.The seating includes a counter on both the first and second floors, as well as private rooms, making it relatively easy to secure a reservation compared to other top-rated restaurants on Tabelog. In a calm atmosphere with a smart casual vibe, you can quietly savor the essence of Kyoto cuisine. It has received high praise from food enthusiasts.The head chef is very kind, and the staff provides service that is neither excessive nor intrusive, allowing for a comfortable dining experience. It was a great meal.Evening Menu:1. Clear soup made from pure well water sourced from the garden (ultra-soft underground water, also used by tea ceremony masters from the Ogawa water vein).2. Steamed rice with turban shell and liver, crispy rice, and Fushimi chili.3. Aperitif.4. Grated new lotus root with shellfish dashi, mebaru (rockfish), and winter melon.5. Aori squid somen, Oita red sea urchin, and mozuku seaweed.6. Comparison of two types of katsuobushi: right is ara-bushi, left is honkarebushi.7. Drinking the first dashi made from ara-bushi and honkarebushi.8. Hamo, Kamo eggplant, and Hiroshima water shield soup.9. Sashimi: Lake Biwa trout with thick soy sauce, sweetfish with salt, and water eggplant with mustard.10. Grilled grouper with fermented grated daikon and broad beans.11. Ayu from Miyama Town, Kyoto, with kinome (Japanese pepper leaves) and vinegar.12. White shrimp marinated in kombu, smoked daikon, zucchini, bell pepper, and cream made from soy milk and yogurt.13. Kyoto beef tenderloin cutlet with cucumber, myoga (Japanese ginger), burdock, new onion, and Awaji Island sun fruits.14. Grilled oyster with Hokkaido asparagus and fermented flower pepper.15. Katsu-don (rice bowl with marinated bonito).16. Clam dashi ramen.17. Grilled eel rice.18. Mixed rice with red snapper.19. Rice with katsuobushi and baby sardines.20. Kiwi ice cream and hojicha (roasted green tea).21. Gyuhi (sweet rice cake) with red bean paste and thin tea. Less

I had some free time during lunch in Kansai, so I decided to visit Kiyama, a restaurant I thought would align with my taste, given its connection to Wakuden.Located in a corner of a condominium, the approach and the interior design are surprisingly spacious and exude a serene Japanese atmosphere, making it hard to believe it’s in a residential building.On the counter, various types of katsuobushi (dried bonito) are displayed, and the apprentices take turns shaving it. I later learned that this practice of shaving katsuobushi at the counter has been a tradition since Kiyama opened, and even during lunch, the apprentices continue to shave it whenever they have time.I believe the chef wants to observe the customers while shaving the bonito, sensing their reactions. However, the apprentices seem to be focused on providing attentive service, which shows they still have room for growth.Now, onto the food.The first dish was a refreshing summer-inspired creation featuring corn tofu topped with sweet shrimp, tsurumurasaki (a type of edible plant), and junsai (water shield) accompanied by a gelée made with Tosa vinegar.Next was a dish of fried young corn and edamame paired with shinjyo (a type of shellfish). Hidden under shiso leaves was a surprising peach sauce that complemented the texture of the shellfish and the aroma of the shiso beautifully.The sashimi that followed included horse mackerel and bonito. At first glance, it seemed like a standard sashimi dish, but the freshness and umami of the fish were outstanding. The pickled zucchini and salted watercress served as condiments were exceptional.What appeared ordinary was anything but; the skill in executing these dishes was remarkable. Truly top-notch, with so much to learn from.Then came the performance of the first dashi (broth) at the counter. Served in a glass sake vessel, the dashi made from ultra-soft well water was so delicate that it was hard to detect any flavor if you were even slightly unwell.Having lived in Tokyo for many years, I’ve become accustomed to stronger salt flavors, but the soup made with this dashi was elegantly balanced, just on the edge of saltiness.The addition of the crunchy texture and bitterness of young sweetfish created a wonderful balance of flavors.In between, I switched from Junmai Daiginjo sake to Hayaseura from Fukui.As the atmosphere at the counter warmed up, the conversation turned to the hanging scroll. It featured a handwritten piece by Honami Koetsu, a letter inviting to a morning tea ceremony, which is a limited scroll for June and July.One of the joys of Japanese cuisine is being able to appreciate such cultural elements while enjoying the meal.After savoring the main dish of conger eel, it was time for the much-anticipated rice finale.Today, five types of rice dishes were prepared:1. Mixed rice with kinmedai (golden eye snapper)2. Rice with octopus and egg sauce3. Small rice bowl with horse mackerel4. Clam broth ramen5. Rice with tiny dried fishNaturally, I ordered all of them. I particularly enjoyed the clam broth ramen and even ordered an extra bowl. This clam broth ramen is undoubtedly at a level that could earn a spot among the top ramen shops.To finish, we had matcha and kiwi ice cream. The kiwi ice cream was simply delightful...Overall, my experience at Kiyama was filled with various insights until the very end. Less

I finally visited Kiyama-san‼️There are 9 counter seats, and it seems there’s also a room that resembles a private space.The kitchen is quite busy with a high number of staff.To my right, a guest was discussing common Christmas tropes in France, while to my left, another guest was watching a live stream of a horse race.What a surreal atmosphere ( ^ω^ )**Appetizer (Sakizuke)** • Corn tofu • Junsai (water shield) • Deep-fried Shinjo (fish cake) with peach sauce • This is when the meal really started to pick up.**Sashimi (Otsukuri)** • Isaki (striped pigfish) • Biwamasu (Biwa trout) ◎ • Salted watercress • Zucchini pickles?! • Two types of bonito flakes, enjoyed as they are.**Chilled Sake** • "Four Seasons"**First Dashi (Ichiban Dashi)**, prepared right in front of us ◎◎ • The umami aftertaste of the bonito flakes lingers in your mouth forever...**Splendid Alfonsino (Kinmedai) Clear Soup** ◎◎◎ • The bowl is beautiful. • This is the most delicious clear soup I’ve ever had.**Salt-Grilled Ayu (Sweetfish)** • Kinome (herb) sauce ◎ • The kinome sauce is très bien!**Palate Cleanser (Oshinogi)** • Hishi-kani (crab) tossed with sesame vinegar ◎◎ • This pairs perfectly with sake.The owner, Kiyama-san, is quite chatty. He mentioned that he conducts dashi workshops with high school students in Beppu.**Hamo (pike conger) & Kamo Eggplant** ◎ • The tomato dashi is innovative and super tasty.From here, the unstoppable rice rush begins! ((o(^∇^)o))**Barracuda (Kamasu) Kamameshi (kettle rice)** • Packed with barracuda and has a rich, savory flavor. • Barracuda has a lot of bones, so it takes effort to prepare.**Octopus Egg Rice (Shime-meshi)****Shizuoka Horse Mackerel (Aji) Zuke Don** ◎◎ • The marinated mackerel is too good; I even got a second helping.**Clam Dashi Ramen** • Noodles with a wonderful aroma of wheat.**Sansho Pepper & Jakko (Tiny Dried Fish) Don** • Mixed with an egg yolk—simply irresistible ( ^ω^ )The hanging scroll right in front of us was actually an authentic, handwritten letter by Sen no Rikyu himself‼️**Golden Kiwi Sorbet** • Wonderfully rich and smooth (in a great way).We got our hand towels (Oshibori) changed here. The better the restaurant, the bigger the hand towel. Just a little trivia for you.**White Bean Paste & Beef Tallow Dorayaki** • Fluffy.**Matcha** • Is ending with matcha a standard for the Wakuden lineage restaurants?!Ever since having that first dashi, the clean, monotone essence of that flavor has continued to linger beautifully on the tongue—it's incredible!While the flavors start off gentle, the way the depth and richness ramp up toward the grand finale is truly brilliant!The "Kiyama Theater" was absolutely spectacular!Thank you for the wonderful meal♪ #Kiyama #KiyamaSan #ReasonableKiyama #Gourmet #GourmetInstagram #GourmetLovers #KiyamaLovers #WantToMasterKiyama #KiyamaInstagram #InstagrammableKiyama #TheBestFirstDashi #KiyamaPhotos #KyotoLovers #KyotoCity #ShimogyoWardGourmet #NiwaguchiGourmet #DeliciousKiyama #KyotoGourmet #KYOTO #AmazingJapanAtmosphere #gourmet #japanesefood #NakagyoWardGourmet #Michelin Less

Kiyama: A Delightful Experience of Kyoto CuisineThis restaurant is the only one in the top 10 of Tabelog for Kyoto Japanese cuisine that allows you to make reservations on your own.They prepare dishes using well water that springs up nearby. The hardness of the water is 20 for this well, 50-60 for Kyoto tap water, and 90-100 for Tokyo. It’s said that soft water pairs well with kombu, which made me think that this might be why Kyoto has such a high level of Japanese culinary culture.Using this well water, they serve dishes that master the basics of Japanese cuisine, such as dashi and katsuobushi, presented in a visually appealing way, allowing you to enjoy the wonderful world of Japanese culture. I believe it would be great for foreigners as well.Overall, the dishes are based on the excellence of traditional Japanese cuisine, while also incorporating unique flavors and ideas. The taste is generally mild and gentle, embodying the softness of the dashi made from soft water and the calmness of the chefs.I gained a deeper understanding of the world of Japanese cuisine.Both the head chef and the apprentices are great conversationalists, casually engaging with customers and creating a pleasant and relaxing atmosphere. Their hospitality is outstanding, making it very comfortable to dine here.The soft drink menu features an interesting lineup that is fun to look at.☆7.5 Sansho Green Tea A refreshing green tea with a hint of fresh sansho pepper flavor. The combination of sansho and green tea is a brilliant idea.Here’s the omakase course I enjoyed, with a total bill of JPY 18,770. Considering the content and quality, it’s an incredible value.★7.5 Well Water White Soup A slightly sweet soft water, which indeed seems delicious for cooking.★7.5 Homemade Ume Juice I believe they serve otoso during the course, but they prepared this for those who cannot drink. It has a mild and gentle taste.★8 Tofu with Corn The tofu is shaped like a water month.☆8.5 Amaebi Junsai, azuki, and shiso jelly Wrapped around it is okawakame, which has a crunchy texture and flavor reminiscent of plants. A refreshing cold appetizer that captures the essence of early summer with its gentle sweetness.The chefs are diligently shaving katsuobushi, with a block of aged katsuobushi turning a deep brown.★9 Edamame Tempura I forgot to take a photo. The edamame is a variety called Hatsudaruma from Niigata. The flavor of the edamame is rich and delicious, and the tempura enhances its taste.☆8.5 The tempura also includes fish paste, young corn, and simmered shellfish, all drizzled with peach sauce. Each ingredient melts together for a gentle flavor.★8 Sashimi: Left is Horse Mackerel, Right is Isaki The horse mackerel has a thick dashi sauce. ☆9 Isaki with grilled sake and ume. The subtle flavor of the lightly salted ume is exquisite. In front, the yellow item is pickled zucchini, along with watercress in soy sauce and wasabi.Next, I tasted the katsuobushi that had just been shaved, two types.★8.5 Karabushi (left in the photo) Smoked for a month, retaining moisture. It resembles the type of katsuobushi we commonly eat. Indeed.★9 Honkarebushi This is aged katsuobushi with mold attached, aged for months. The umami is strong, and the aroma wafts through your nose after tasting. It melts in your mouth like snow, providing a surprising and delightful texture! I never knew katsuobushi could be like this.★8 Freshly Ground Dashi, Two Types. In the well water, they add kombu dashi. The head chef generously adds a mountain of the two types of katsuobushi right in front of me to complete the dish.It’s simple but embodies the characteristics and charm of Kiyama.On the other hand, it feels a bit wasteful to use such exquisite katsuobushi for dashi; I almost want to enjoy it as is.★8.5 Soup Dish: Sweetfish, Turnip, and Tsuru Murasaki They added a bit of salt and soy sauce to the previous dashi. Yuzu is just for aroma. It’s bitter when eaten. The dashi, characteristic of soft water, envelops you with its melting quality. The sweetfish is fluffy and perfectly cooked. The turnip is surprisingly juicy, absorbing a lot of dashi, and is incredibly tender.★8.5 Grilled Sweetfish with Blue Yuzu Sauce and Woodleaf Paste The taste is a classic delight of Japanese cuisine. The gradient from orange to pink in the gari is stunning.★7.5 Female Blue Crab Roe, Okra, Red Bell Pepper, Sesame Dressing A refreshing cold dish that captures the essence of early summer. Each ingredient shines with its own deliciousness.★8.5 Simmered Dish Hamo, Kamo Eggplant, Chili Pepper, and Miyama's Real Sansho, a luxurious dish made with Kyoto ingredients. It has a transparent tomato sauce. The hamo has a surprising fluffy texture, and the kamo eggplant is juicy and tender, absorbing a lot of dashi.Overall, you can truly enjoy the excellence of traditional Japanese cuisine at its peak.For the rice dishes, you can choose as much as you like from five options. Since I had some room left, I tried a small portion of everything.★8 Octopus Egg Omelet Fluffy with the umami of dashi.★7.5 Shellfish Dashi Ramen A light ramen that captures the essence of dashi, elevated to a more refined Japanese cuisine level, with a deeper umami flavor.★9 Hamachi Zuke Don The marinated hamachi is exquisite. The soy sauce marinated nobiru on top was also very delicious.★9 Kamameshi with Sawara The shredded sawara is fluffy and has a perfect texture. It has a wide surface area that enhances satisfaction.★8.5 Jako Rice Fluffy jako.☆9 With a brand egg called Kōboku from Maizuru, Kyoto. Free-range. You can choose just the yolk or include the white, but everyone opted for just the yolk. As the name suggests, the rich yolk is exquisite.★7.5 Golden Kiwi Ice Cream Close to a sorbet.★8 Matcha ★7.5 Baked Confection with Lemon An It features white bean paste and gyuhi, providing a pleasantly soft texture like mochi. Less

KiyamaChef Yoshirou Kiyama, who served as the head chef at the renowned Kyoto Wakuden at the young age of 29, welcomed us with a warm smile. This was my first visit, seated at the nine-seat counter, surrounded by regular customers on both sides.Even as a first-time guest, I was greeted kindly, which made me very happy.I opted for the wine and sake pairing course.The white water from the well dug here has a smooth and gentle flavor. It is said that this water enhances the dishes, pairing well with the dashi.The tray is a beautiful Kurume Rantai lacquerware, creating a small universe on the table.The meal began with Champagne. I was told they would bring the bottle later, but it seems they forgot due to being busy.Next was a delicious steamed dish with a crispy edge.I had Abe sake from Abe Shuzou.In a red cup, I enjoyed Ten'en sake from Fukuoka Prefecture.The dish included lotus root and low-temperature cooked oysters at 63°C.Noto's torigai (bird clam).Tuna from Ogawa Port in Shizuoka.From Cape Erimo in Hokkaido, we had zuiki (burdock) and squid with rock nori.The wine was from Australia.This bottle is a natural wine called "Theodora" from the Austrian winery Gut Oggau. The label features an illustration of a woman's face, reflecting the winery's family concept. It is primarily made from Grüner Veltliner and Welschriesling grapes.Next was arabushi (smoked bonito) and honkarebushi (dried bonito).The first dashi was delicate yet robust, also incorporating kombu dashi.For the soup dish, we had Shizuoka's knife fish, jun-sai (water shield), and kamo eggplant, with green beans and sudachi.This was prepared by Naoki Maeda, the fifth generation of Maeda Fish Shop in Yaizu City.I enjoyed Banshu Ikken sake.For sashimi, we had toro, otoro, and chutoro, served with a thick soy sauce. Also included were sweet sea bream, salt-cured, and water eggplant with mustard.For the grilled dish, I paired it with wine, Sabani.The grilled item was Densuke anago (conger eel) with grated daikon and fermented broad beans.Next was torigai and young bamboo shoots.For the fried dish, we had beef cutlet with cucumber, myoga (Japanese ginger), and sun fruit.For the shonai (intermediate dish), we had zucchini and paprika with soy milk and smoked daikon.Next was a dish of kue (grouper) with its broth, grilled asparagus, and fermented flower pepper.We also had a rich red TANGO egg.The meal included pea rice and tamagoshime don (egg rice bowl).For dessert, we had kinmedai (golden eye snapper) marinated in soy sauce.The ramen was from Inoshichi.For the final course, we enjoyed Okinawa pineapple and soy milk gelato.The dorayaki (red bean pancake) was fluffy with meringue and a hint of lemon peel, served with gyuhi (sweet rice cake).The chef, Kiyama, served us matcha at the end.It was a very pleasant dining experience.I thoroughly enjoyed the meal. Thank you for the wonderful experience. I will definitely visit again when I come to Kyoto. Less

Kiyama | Beyond IngredientsThis is not a season filled with particularly extravagant ingredients. Despite that, they have managed to create a course that is rich in variety and truly delightful to eat. Once again, I was thoroughly impressed by Kiyama.What stood out to me was a dish featuring purple sea urchin from the Goto Islands, paired with taro stem and squid. At first glance, the ingredients may seem similar, but the textures are completely different when you taste them. The contrast was fascinating, with the light crunch of the taro stem beautifully enhancing the rich sweetness of the purple sea urchin, while the squid added a luscious umami. It may not be flashy, but I believe it was a dish that would linger in the memory, characteristic of Kiyama.Another dish that left a strong impression was the white shrimp marinated in kombu. The combination of soy milk and yogurt cream, accompanied by zucchini and bell pepper, reminded me of a summer vegetable ratatouille. While it is Japanese cuisine, it naturally incorporates Western elements, perfectly highlighting the delicate sweetness of the white shrimp. This was particularly memorable and incredibly delicious among the courses of the day.What impresses me most is their ability not to rely solely on the power of the ingredients.Through dashi, composition, and creativity, they express the season and create enjoyment in eating, which is why there are always new discoveries with each visit.While many other Japanese restaurants tend to focus on appealing ingredients in the autumn and winter, Kiyama manages to provide enjoyment even in seasons with fewer standout ingredients, thanks to the strength of their dishes.Having visited numerous Japanese restaurants, regardless of whether they have received gold, silver, or bronze awards on Tabelog, Kiyama's cuisine is always special.Once again, I felt why Kiyama remains in my top three Japanese restaurants. Less

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. Less

At the beginning of the course, we were served a white broth made from well water, along with the bonito flakes used in the dishes (see photos 2 and 6). The dashi, which is the essence of Japanese cuisine that the restaurant cherishes, truly seeps into your body.The attention to detail in the tableware is also commendable. The service from the staff is exceptionally polite, creating a calm atmosphere where you can enjoy Japanese cuisine comfortably.In photo 4, we have the deep-fried young sweetfish. This was my personal MVP. It comes with a sauce made from matured sushi, said to be the root of sushi. The strong acidity and rich umami paired perfectly with the bitterness of the sweetfish.In photo 7, we see the sea bream soup. This is the core dish of the course. The beautifully prepared sea bream floats in a mild dashi made from well water, with the okahijiki (sea asparagus) adding a nice texture.In photo 8, we have cherry salmon. The fatty cherry salmon is drizzled with vinegar made from doburoku (unrefined sake). The mild acidity tightens the fish, maximizing its umami flavor.In photo 11, we have the finale. Surprisingly, there are five types of ramen available, all of which you can refill as much as you want. It’s the best! My favorite was the shrimp with simmered eggs—I ended up having three bowls!We concluded the course with matcha made from well water. Throughout the course, you can really feel the restaurant's commitment to quality water.The price for lunch is JPY 18,000, offering exceptional value. With easy reservations and high satisfaction for the price, this is a must-visit if you're looking to enjoy kaiseki in Kyoto. Less

The owner trained at the renowned Japanese restaurant Wakuan in Kyoto before becoming independent. It's impressive that he earned a Michelin star just one year after opening his own place.The experience begins with a clear broth made from pure water sourced from a well.Next, he shaves katsuobushi (dried bonito) right in front of you, which is essential for making dashi, the foundation of Japanese cuisine.I was immediately impressed by the elegant and refined first dashi made from this water and katsuobushi!The dishes, made with seasonal ingredients, are all rich in flavor and depth.For the finale, there are five different options to choose from, so even the hungriest diners will be satisfied.The owner's sincere and meticulous work truly shines through; I believe this is undoubtedly one of the representative Japanese restaurants in Kyoto.It was delicious.Thank you for the wonderful meal.-----------------------------Thank you very much for reading until the end.I am incredibly grateful for all your "follows," "likes," and "saving the restaurant." I appreciate your continued support!--------------------------- Less

This was my first visit to the restaurant. It is a Tabelog Award SILVER 2026 selected establishment. Among the popular Japanese restaurants in Kyoto, it is relatively easy to make a reservation, which is appreciated. They handle fish from Sasae Maeda, with sea bream making up about 70% of their offerings. There are five types of rice dishes available, allowing for adjustments based on your appetite.Here is today’s menu:◎ Steamed Hairy Crab (female, from Noto): served with inner roe and snap peas. It has a pleasant acidity and a fragrant dashi.◎ Young Sweetfish and Narezushi: the combination of the bitterness of sweetfish and the acidity and sweetness of narezushi is outstanding.◯ Stone Bream (mixed with bracken), Sweet Shrimp, Udo◯ First Dashi from Bonito Flakes◯ Sea Bream Soup (using the previously mentioned bonito dashi): with Okahijiki, large cucumber, and yuzu flowers.◯ Grilled Young Bream: the white fish has a wonderful flaky texture. The vinegar made with doburoku and the citrus aroma provide a nice accent.◎ Aori Squid, Asparagus, Kale Sauce, Pine Nuts◯ Fried Sea Bream with Edamame, Beets, Udo, and Carrots◯ Marinated Isaki Rice Bowl◯ Jako Rice Bowl with Egg◎ Clam Dashi Ramen◎ Firefly Squid Takikomi Rice◯ Scallop Tamagoyaki◯ Pineapple from Okinawa and Soy Milk Ice Cream◯ Usui Bean Floating Island◯ Matcha Less

Kiyama is a Japanese restaurant located near the Imperial Palace in Marutamachi, Kyoto. The owner, who previously served as the head chef at Wakuden, established this restaurant in 2017. Highly regarded by fellow chefs and respected by renowned culinary figures, Kiyama is a representative establishment of Kyoto cuisine. With a counter on both the first and second floors and several private rooms, it offers ample seating, making it easier to secure reservations compared to other top-rated restaurants on Tabelog.This time, I opted for the lunch course priced at JPY 18,000, which had no service charge. Given the price constraints for lunch, the focus was not solely on high-end ingredients but rather on a course designed to impress.One notable feature is that you can enjoy five different types of rice, including ramen, so it's advisable to save some room for the later dishes.◯ Lunch JPY 18,000- Crab and mugwort sesame tofu soup- Grilled cherry salmon- Sashimi of stone bream and horse mackerel- Bonito flakes (ara-bushi and honkarebushi) / First dashi- Soup with flower sea bream and bamboo shoots- Fried sea bream soft roe and asparagus- Vinegared dish of surf clam and wild vegetables- Sakura shrimp fritters- Clam dashi ramen- Firefly squid rice- Fried squid and egg rice bowl- Rice with bonito flakes and shirasu with sansho- Yellowtail rice bowl- Pineapple sorbet- Japanese sweets-------- Crab and mugwort sesame tofu soup A dish featuring sesame tofu infused with mugwort, combined with crab, pomelo, and spring vegetables like watercress. The smooth texture typical of sesame tofu, along with its chewy consistency, harmonizes beautifully with the umami of the crab and the acidity of the pomelo, resulting in a highly refined dish.- Grilled cherry salmon This dish features fragrant grilled cherry salmon paired with a sauce made from flower vegetables. The richness of the salmon is balanced by the slight bitterness of the flower vegetables, and pickled new onions provide a refreshing finish.- Sashimi of stone bream and horse mackerel An assortment of stone bream and horse mackerel sashimi. The stone bream has a pleasant texture and refined flavor, while the horse mackerel is rich in fat, even in spring.- Bonito flakes (ara-bushi and honkarebushi) A side-by-side tasting of freshly shaved ara-bushi and honkarebushi. You can appreciate the robust aroma of ara-bushi and the clear umami of honkarebushi, showcasing Kiyama's unique presentation.- First dashi Dashi made from the previously mentioned bonito flakes. It has a gentle aroma, free of impurities, and the umami spreads pleasantly in your mouth.- Soup with flower sea bream and bamboo shoots A soup featuring flower sea bream, bamboo shoots, canola flowers, and tree buds. The fluffy flower sea bream, combined with the bitterness of the bamboo shoots and the fragrance of the tree buds, allows you to enjoy the deliciousness of the dashi.- Fried sea bream soft roe and asparagus A dish of lightly battered fried sea bream soft roe and asparagus. The soft roe is creamy and rich.- Vinegared dish of surf clam and wild vegetables This dish combines surf clam with celery and bracken, dressed in a vinegar-soy sauce. The sweetness and texture of the surf clam are complemented by the slight bitterness of the wild vegetables and the aroma of celery.- Sakura shrimp fritters Fritters made with sakura shrimp, paired with urui and wild vegetables in a simmered dish. The tofu flavor is subtle, resulting in a light and fluffy finish. The aroma of sakura shrimp and the umami of the dashi are irresistible.- Clam dashi ramen Ramen made with clam dashi. The clear broth is paired with thin noodles, creating a refined bowl that concludes the meal. While it’s a slight twist in the context of Japanese cuisine, it’s a beloved dish for everyone.- Firefly squid rice A rice dish that strongly highlights the umami of firefly squid.- Fried squid and egg rice bowl A rice bowl featuring fried squid and egg. It’s an unusual combination, but it was delicious.- Rice with bonito flakes and shirasu with sansho Rice combined with bonito flakes and shirasu with sansho. Simple yet very enjoyable.- Yellowtail rice bowl A small rice bowl topped with yellowtail. The fatty flesh is lightly seasoned, and the condiments add a nice touch.- Pineapple sorbet A sorbet that highlights the acidity and sweetness of pineapple, serving as a refreshing palate cleanser.- Japanese sweets A texture reminiscent of castella. Less

It didn't quite hit the mark for me...From the photos, it seems like the dinner course is significantly upgraded, so perhaps I should have opted for that instead. The food was traditionally prepared and generally above average in taste, but...I've come to realize that, unlike Western cuisine, the price and satisfaction level in Japanese cuisine tend to correlate frighteningly well. To achieve satisfaction while keeping costs down, it seems the sad conclusion is to save up and only dine at high-end restaurants or order expensive dishes.Having five rice options to choose from, with the possibility of ordering all of them, might be a nice choice for a mid-sized restaurant located right in the heart of touristy Kyoto. However, I felt it would have been better if they had focused on one option and added an extra dish instead. Overall, the direction of the menu didn't align with what I was looking for.Additionally, there was a part where you eat the bonito flakes directly and then drink the first dashi made from those flakes. However, I couldn't find any value beyond the performance aspect. My thoughts were solely focused on the flavor of the bonito flakes.---------------------------------In the photo section, I've included my personal ratings (out of 5 stars) and brief comments for each dish. Less