Kiyota Tokyo

I visited Kiyota in Ginza, a renowned Edo-style sushi restaurant that has made a name for itself over the years, and one I had long wanted to experience.The atmosphere inside is serene, with no unnecessary embellishments. The chef's movements are precise, naturally building anticipation with each piece of sushi. I was reminded that Edo-style sushi is not about flashiness, but rather about the craftsmanship that unfolds with each bite.The initial white fish was moist and flavorful, with a refined sweetness that developed as I chewed. The following flat shell clam showcased the chef's skill, offering a delightful crunch and a refreshing scent of the ocean. The young horse mackerel was perfectly cured, enhancing its natural flavors without overpowering it with vinegar. Even this single piece conveyed the restaurant's long-standing expertise.The tuna transitioned smoothly from lean to medium fatty. The lean part had a rich iron aroma and concentrated umami, while the medium fatty tuna melted on the tongue without feeling heavy. The rice was slightly smaller, delicately seasoned with red vinegar, emphasizing harmony with the toppings. Each piece shone with high quality and craftsmanship.The sweet shrimp stood out for its sweetness, while the eel was so delicate it fell apart the moment it touched my mouth, reflecting the meticulous work characteristic of Edo-style sushi. The accompanying kanpyo roll and tekka maki were equally impressive, not merely side dishes but complete in their own right. The tamagoyaki was moist and subtly sweet, providing a gentle conclusion to the meal.For dessert, I enjoyed refreshing Shine Muscat grapes. The entire meal maintained a sense of seasonal awareness and balance, leaving a pleasant aftertaste.There were no extravagant presentations or flashy performances. Instead, the focus was on discerning the fish, preparing it, and elevating it into a sublime piece of sushi. This restaurant quietly allows you to savor the essence of Edo-style sushi. I now understand why it continues to uphold tradition without being swayed by trends. I confidently recommend this establishment to anyone looking to enjoy authentic Edo-style sushi in Ginza. Less

Course: JPY 38,500Soft Drinks x 4Total: JPY 40,300This sushi restaurant is a 5-minute walk from Ginza Station.I made a reservation for the OMAKASE.Before the nigiri, we enjoyed 6 dishes including "Hoshigarei" and "Junsai."The nigiri started with "Makogarei" and included 14 pieces in total.The rice was slightly smaller and seasoned with rice vinegar.The acidity was quite mild, while the saltiness was stronger.The ingredients were fresh, especially the tuna, which was top quality.Today's tuna included two types from Funka Bay and Iki.The former had a wonderful aroma and richness, while the latter had a strong sweetness from the fat, both were exquisite.The interior exuded luxury, with a beautifully polished counter creating a majestic atmosphere.There were no flashy presentations, just classic Edomae sushi.It was a great meal.Course Menu:● Hoshigarei● Steamed Abalone (Aomori) with Bafun Uni (Shakotan) and Mirugai● Seared Kamatoro● Vinegared Junsai (Akita)● Octopus (Tokyo Bay)● Chutoro (Funka Bay) and Shimofuri (Iki)◯ Makogarei◯ Sumiika◯ Chutoro (Funka Bay)◯ Shimaaji◯ Otoro (Funka Bay)● Clam Soup◯ Chutoro◯ Kisu (Tomiura)◯ Akami◯ Akauuni (Hagi)◯ Kohada (Tokyo Bay)◯ Torigai (Aichi)◯ Kuruma Ebi (Akita)◯ Tamago◯ Tekka Maki Less

KiyotaA high-end sushi restaurant selected as one of Tabelog's Bronze 100 Best.A sushi place that everyone should visit at least once in their lifetime.There is no menu, and I eagerly awaited the omakase experience, where the chef prepares everything in the best possible condition.Chef Yoshizawa's meticulous craftsmanship was evident as he served each piece of sushi at a perfect pace, and every bite was exquisite.Personally, I felt it was among the finest.It was a great meal.Since it’s quite a luxury, I want to visit again, so I plan to work hard starting tomorrow to make that happen!Highly recommended gem☆☆☆ Less

Everything was delicious, but the highlights were:Hoshigarei from Miyagi ◎Torigai from AichiAbalone from AomoriAbalone Zosui (rice soup) ◎Simmered Mako Karei ◎Akawuni from Yamaguchi ◎Mackerel Kama ToroWakame (seaweed)Hon Maguro (bluefin tuna) from Sakai Port - Chutoro, Akami, and Shimofuri ◎Kohada from Kumamoto ◎Mako Karei NigiriAkami NigiriHoshigarei and Mako Karei Soup ◎Shime Aji from KagoshimaHon Maguro (bluefin tuna)Squid in a pouchNihama (boiled clams) from AichiSumi Ika (cuttlefish) from KagoshimaUni Roll ◎Otoro (fatty tuna)Kuruma Ebi (sweet shrimp)Tamago (egg) ◎Tekka Maki (tuna roll)Kappa Maki (cucumber roll) 〇〇Dry Gourd RollMikan (mandarin orange) Less

The ingredients seem to be consistently sourced, making everything delicious. The chef's personality is also impressive, as he balances the needs of both regulars and newcomers without causing any dissatisfaction. Previously, Kiyota had a strong reputation for being delicious but pricey. While it is still on the expensive side, compared to many Japanese restaurants that have doubled their prices before and after COVID-19, Kiyota has maintained its pricing, which has lessened the perception of it being relatively high. (My sense of pricing might be off, though.) Reservations can be made relatively easily if done in advance. It was a great meal. I hope to visit again when I have the chance. Less

History is not something to be displayed on walls; it seeps into the wood. Kiyota in Ginza is precisely that kind of place. The decades of experience have brought not only fame but also a silent privilege—top-notch suppliers, unwavering trust, and ingredients that speak for themselves. At this restaurant, presided over by Chef Yoshizawa, the moment fish is placed directly on the wooden board, there are no unnecessary dishes or elaborate rituals. This raw directness is the most arrogant kind of confidence. When the ingredients themselves take center stage, there is no need for a stage set.And then, there’s the tuna. Lean, medium fatty, and fatty tuna—ranging from a clear iron flavor to an indescribable richness of fat. By the time you reach the fatty tuna, you are no longer eating fish; you are being enveloped by it. Whether as sashimi, hand rolls, or pressed sushi—three forms, the same impact. The chef lightly sears the fatty tuna. In that moment, the fat slowly melts on your tongue like foie gras. This is one of the most intense sensations of fat I have ever experienced in Japan, and that’s no exaggeration. The sushi rice is also a poem—air is quietly pressed in, and the sushi vinegar is initially subtle, but one second after swallowing, it suddenly bursts in the back of your throat, like a delayed punctuation mark. The chef is taciturn and polite, fluent in English. Watching him slice ginger—thin and uniform like petals—reveals everything. There are people who do not express their passion outwardly. That heat resides in the blade. Less