Kiu (きう) Kyoto

Each dish, whether it's a side or sushi, is crafted with care and seasoned to perfection, bringing out the natural flavors of the ingredients. Every plate is so delicious that it brings a smile to your face, and the entire course exceeded my expectations with each bite. The chef's warm personality adds to the charm, allowing you to enjoy your meal in a comfortable atmosphere. The balance of food, service, and ambiance is exceptional, making this a wonderful restaurant that I want to visit every time I come to Kyoto. Less

I was fortunate enough to be invited to a special seat here.The restaurant is located on the second floor of a building.From the moment you open the door, a unique and special atmosphere unfolds.The interior has a calm ambiance, and you can feel the strong attention to detail in the dishes and glassware.It was impressive how the presentation not only delighted the palate but also the eyes.One dish that particularly stood out was the tilefish.The balance of the acidity from the shallots and the aroma of the black shichimi was exquisite, creating a dish that transcends traditional Japanese cuisine.The grilled asparagus, charred to perfection over charcoal, paired wonderfully with the white miso and egg yolk sauce, making it a perfect accompaniment to drinks.The nigiri sushi respects traditional techniques while showcasing individuality in each piece, keeping it interesting until the last bite.The standout pieces for me were the tuna, salmon, and surf clam.You can truly appreciate the quality of the ingredients and the meticulous craftsmanship.The homemade gari (pickled ginger) also made a strong impression, offering a delightful taste that pairs well with drinks.This sushi restaurant embraces tradition while incorporating innovative ideas.I believe establishments with this style will gain even more attention in the future.I look forward to revisiting when the seasons change. Less

Currently on a business trip in Kyoto!Ranked 13th in the Tabelog genre in Kyoto PrefectureRanked 136th in the nationwide Tabelog genreRanked 34th in the nationwide Tabelog sushi categoryI visited Kiu, a counter-style creative Japanese cuisine and sushi restaurant in Karasuma!The dishes were exceptional:- Surf clam, white clam, and sea grapes - exquisite- Sweet shrimp with fried persimmon seeds - absolutely amazing- Scorpion fish with ponzu sauce, shallots, and black shichimi - incredibly delicious- Kannon Onsen- Korean-style shabu-shabu with eel and spicy radish- Grilled asparagus with white miso and egg yolk- Eel from Lake Biwa and mozuku from Niigata - absolutely amazing- Biwa trout - extraordinarily delicious- Shimane Donchicchi horse mackerel - extraordinarily delicious- Southern bluefin tuna with blood sauce and wasabi - extraordinarily delicious- Thunnus - exquisite- Wakasa squid - exquisite- Mie trigger shell - exquisite- Pickled cucumber- Water eggplant- Bonito flakes, iriko, and Kinka ham soba - exquisite- Basque cheesecakeThe meal was divided into two parts: the first half featuring creative Japanese cuisine and the second half showcasing extraordinary sushi!The creative dishes showcased the high level of Chef Kuda's culinary skills!Particularly, the fried sweet shrimp, the plump scorpion fish, and the eel from Lake Biwa were a perfect blend of high-quality ingredients and creative cooking that brought me to tears!As someone who has dined at many renowned sushi restaurants in Tokyo, it’s rare to encounter sushi that surpasses my previous experiences, but the Biwa trout, Shimane Donchicchi horse mackerel, and southern bluefin tuna with blood sauce were all exceptional and set new records for me!!!The silky texture of the southern bluefin tuna with blood sauce was breathtaking!The use of balsamic vinegar and wasabi transformed the sushi experience, making it truly remarkable!!!I sincerely thank the person who invited me!!!Ranked 19th out of 30 in the Tabelog genre in Kyoto PrefectureRanked 8th out of 10 in the nationwide Tabelog genreRanked 13th out of 20Ranked 20th out of 30Ranked 37th out of 50Ranked 74th out of 100Ranked 106th out of 150Ranked 139th out of 200Ranked 22nd out of 30 in the nationwide Tabelog sushi categoryRanked 36th out of 50I visited this restaurant!Initially, I was worried about the high barriers to entry due to the culture of not accepting first-time visitors in the top 30 in Kyoto Prefecture, but thanks to my wonderful food-loving friends, I am now just one restaurant away from achieving 20 out of 30! Less

I was invited to a precious seat, and I had such a great time that I ended up drinking more than I intended. I’m grateful to my friend and the organizer. The restaurant is on the second floor, and as soon as you open the door, you can feel the unique atmosphere. The tableware is almost entirely Hermes. I was surprised at how heavy the Hermes glasses are! It certainly makes an impact, and it’s delightful for women. What stood out to me was the scorpion fish with shallots—it was incredibly delicious. I would love to see more sushi options, but I appreciate Kiu's unique style that incorporates Western elements. I can see why this place is gaining attention. I want to try other appetizers as well; each dish is crafted with care. The homemade gari (pickled ginger) here is irresistible for sake lovers. We might see more diverse and innovative sushi like this in the future.- Hokkigai (Surf Clam), Mirugai (Geoduck), Umibudo (Sea Grapes) - Shako (Mantis Shrimp) with a coating of fried kaki no tane (Persimmon Seeds) and kinome (Japanese Pepper) - Okose (Scorpion Fish) with thick ponzu sauce, shallots, and black shichimi - Korean-style fluffy conger eel shabu-shabu with spicy daikon - Grilled asparagus with white miso egg yolk sauce - Unagi (Eel) with Niigata mozuku (Seaweed) - Homemade gari - Biwa Masu (Biwa Trout) - Shimane Donchicchi Aji (Horse Mackerel) - Southern Bluefin Tuna with Yama Wasabi - Hiragai (Surf Clam) - Wakasa Swordtip Squid - Mie Prefecture Torigai (Bird Clam) - Lightly pickled cucumber - Water Eggplant - Katsuobushi Iriko Kinka Soba (Soba Noodles with Bonito Flakes) - Blue Mold Cheese Cake with Black Tea Less

A renowned restaurant in Okayama, "Sushi Katsu" offers a delightful experience with innovative appetizers and sushi.The course is structured with a focus on appetizers.□ Hairy Crab Hairy crab with snap peas and wasabi. The fluffy hairy crab is delicious.□ Tempura Fried using kaki no tane (Japanese rice crackers) served with miso.□ Shako (Mantis Shrimp) with Tosa Vinegar Jelly and Sea Grapes The texture is incredibly satisfying. Pairs perfectly with Japanese sake.□ Mehikari (Shiny Fish) Topped with karasumi (dried mullet roe). Flaky and delicious!□ Abalone Shabu-Shabu The texture is crunchy! Indulge in the luxurious taste of abalone.□ Green Onion with Egg Yolk and White Miso Grilled green onion and egg yolk, gently warmed with white miso. Crisp and tasty.□ Mozuku Vinegar with Eel Surprise! Eel is hidden in the mozuku vinegar! The flavor of the mozuku vinegar is strong, and the taste of the eel is equally robust!~ Sushi ~ Now, onto the sushi!□ Okose (a type of fish) □ Kodai (young sea bream) □ Ishigaki Tai (a type of sea bream) □ Donchicchi Aji (a type of horse mackerel) □ Hiragai (clam) □ Biwa Masu (a type of trout) Fresh wasabi □ Nodoguro (blackthroat seaperch) with kombu □ Cucumber Roll □ Gorgonzola Cheesecake □ Rooibos Tea All sushi is served with balsamic vinegar rice.Everything was incredibly delicious! It was a great meal. Less

Overall, the experience was truly unique. The appetizers were creative yet still aligned with the essence of a sushi restaurant, and I felt that the balance of flavors was enhanced by the acidity.Each dish was delicious and enjoyable, making for a thoroughly satisfying sushi gathering! I believe this is one of the representative restaurants of Japan!Thank you to K for making the reservation.I am sharing my honest thoughts based on my actual visit. I apologize if my comments come off as unpleasant.If you enjoyed this, please consider following me. Less

"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! Less