Kizan (貴山) Tokyo

It's Monday night.I'm at Mitsukoshimae.Tonight, I visited Kizan for the first time since last year’s end.I've been here in early May and mid-December, but this is my first visit in late summer. Summer fish and shellfish must be nearing their end, so I wonder what delightful dishes await me. Ah ha! \(//∇//)\I arrived just before my 6 PM reservation and was seated right in the center of the counter.After greeting Mr. Kanamori, we toasted with a sudachi sour. I noticed a wonderful aroma, and when I checked the grill, I was thrilled to see a beautiful flounder gently heating over low heat.So that’s the source of the delightful fragrance!Then I heard a rhythmic metallic sound, and there lay a large conger eel on the cutting board.To top off the end of summer, there were red sea urchin from Yura, abalone fried in kudzu starch, and naturally caught sweetfish from Azumigawa...The flavors of salt, acidity, and sweetness were incredibly gentle yet distinct. This ambivalent taste is truly the essence of Kyoto cuisine.I will definitely return.And it was a great meal.< Course Details >⚫︎ Appetizers: - Pressed sushi with Wakasa sea bream: hajikami - Flounder from Wakasa - Conger eel from Noto - Grilled edamame - Sweet simmered eggplant tops⚫︎ Seasonal small bowl: - Fig with yuzu miso - Roasted ginkgo nuts⚫︎ Seasonal small plate: - Conger eel sashimi with plum sauce - Grilled conger eel with sudachi and wasabi⚫︎ Simmered dish: - Red taro - Dashi sauce - Grated ginger⚫︎ Vinegared dish: - Red sea urchin from Yura - Vinegar jelly⚫︎ Fried dish: - Corn - Abalone⚫︎ Sashimi: - Sea bream from Awaji - Bonito: tataki⚫︎ Soup: - Conger eel - Burdock - Yuzu peel⚫︎ Grilled dish: - Sweetfish from Azumigawa - Wasabi leaves - Wasabi vinegar⚫︎ Simmered combination: - Herring - Eggplant - Chopped green beans⚫︎ Rice dish: - Rice: two servings - Side dishes: - Matsusaka beef (a mix between sukiyaki and shigureni) x two plates - Sea bream with sesame: grilled nori - Pickles: nanohana, nagaimo, shiba-zuke⚫︎ Dessert: - Kudzu noodles< Alcohol >- Tenryo: Daiginjo, Yamada Nishiki, Gifu- Matsuno Tsukasa: Junmai Ginjo, Misuki, Shiga- Banshu Ikko: Junmai Daiginjo, Yamada Nishiki from Yoshikawa, Hyogo- Yamazaki: Highball, 12 years oldRating: 4.37 Less

After visiting the British Fair at Mitsukoshi in Nihonbashi, I headed here. It was a scorching day, and I arrived a bit early, so I was grateful to see the lights already on. Upon entering, there were two guests ahead of me.Ah, it’s so cool. I feel revived. As soon as I was seated, I was presented with a warm towel.I had been wanting to visit for a while, and a regular customer kindly brought me along. Well, I did see them just two days ago.With work the next day and having overindulged two days prior, I planned to take it easy with my drinks today.This place is from Kyo-mi. The first dish I tried, the kuji, was incredibly flavorful and hit the spot right away. It was so delicious… And then I had the eggplant stem for the first time, which was as tasty as tsukudani. I was captivated by the unique flavors and quickly shifted to Japanese sake.The deliciousness of the dashi gradually seeped into my body. I love the gentle flavors here.I enjoy this relaxed atmosphere. The fact that there’s only one round of service is also nice.- Kuji, grilled tea beans, and eggplant stems in a tsukudani style.- Miso dengaku with figs- Fresh ginkgo nuts- Hamo (grilled and sashimi)- Sweet potato stems, ginger, and dashi- Red sea urchin with jelly- Tempura (abalone and corn)- Sashimi (sea bream and bonito with grated onion)- Soup (hamo and burdock)- Grilled sweetfish with salt and sansho- Simmered eggplant and herring- Rice- Pickles- Matsusaka beef in a sukiyaki style- Sea bream with sesame- Seaweed- Kudzu noodles【Drinks】- Umeshu soda- Daiginjo Tenroku Hairyo- Matsuno Tsukasa Junmai Ginjo Mizuki- Banshu Ikko Chokarakuchi Junmai Daiginjo Less

Kizan is conveniently located just a short walk from Nihonbashi Mitsukoshi-mae Station.I have visited this place about twice a year since it opened. Chef Kanamori is dedicated to faithfully recreating the essence of Kyo-aji cuisine.As someone who has never tasted dishes from Nishiyama, I feel incredibly fortunate to have this experience.The interior and tableware are also reminiscent of Kyo-aji, providing a time-traveling experience.I’ve heard there are many dishes that have yet to be realized due to sourcing and staffing, so I hope to someday try the Rojin rice and salmon belly rice! Less

KizanI had the pleasure of visiting this renowned Japanese restaurant, proud to hold a Tabelog Silver rating!This time, I joined an investor for a dining experience.The location is just a 2-minute walk from Mitsukoshi Station, making it very convenient to visit!The course was around JPY 45,000 per person, and each dish, made with seasonal ingredients, was truly delicious. I was constantly amazed by the flavors reminiscent of Kenichiro Nishi, and I found myself on the verge of tears from the experience.We were able to discuss work in a relaxed atmosphere, making it a valuable experience in my life!It was a great meal! I definitely want to visit this wonderful restaurant again! Less

Tabelog ★ 4.362026 SilverI visited Kizan, located near Mitsukoshimae.The exterior is a simple black facade on the first floor of a street-side shop.Inside, there is only a straightforward counter seating arrangement.This restaurant is directly connected to the renowned Showa-era establishment, Kyo-mi, and is said to be the last apprentice of Mr. Nishi, who runs the place with just two male staff members, including Mr. Yuki Kanamori.The chairs and Baccarat glassware are inherited from Kyo-mi, showcasing its lineage.The dishes are true to the teachings of the previous generation, allowing you to truly experience Kyo-mi's flavors.▶︎ Appetizers- Hamo Sushi, Green Beans with Black Sesame, Bachiko▶︎ Simmered Red Sweet Potato Stems▶︎ Miso Dengaku with Fig▶︎ Grilled Hamo with Scorched Skin▶︎ Tempura- Abalone, Corn▶︎ Sashimi- Sea Bream, Bonito▶︎ Soup- Red Sweet Bream▶︎ Main Dish- Grilled Sweetfish with Salt, Tade Vinegar▶︎ Simmered Dishes- Small Potatoes, Pumpkin, Millet Gluten▶︎ Grilled Eggplant with Duck and Sea Urchin▶︎ Rice Dishes- Rice- Pickles- Seaweed- Simmered Beef- Sea Bream with Sesame- Chazuke (Tea Rice)▶︎ Dessert- Kuzukiri (Arrowroot Noodles)This is delicious.The simple, unadorned dishes are truly Kyo-mi.Mr. Nishi faithfully upholds and continues the teachings of his mentor.Everything from the restaurant selection to the dishes and preferences is still faithfully maintained under Mr. Nishi's guidance.He is indeed the last apprentice.Just as the rumors say, this is a wonderful restaurant. Less

Just a 3-minute walk from Mitsukoshimae Station!I revisited Kizan!In October 2024, this highly anticipated Japanese restaurant opened, founded by Yuki Kanamori, the last disciple of the legendary chef Kenichiro Nishi from the renowned establishment "Kyo-mi."Having spent 16 years at "Kyo-mi" and later honing his skills at "Ajihiro," Kanamori's independence was a topic of great interest even before the opening of Kizan.Initially, he managed the restaurant alone, but starting January 2025, Shimizu, who also trained under Nishi, will join him from Nara!The birth of this restaurant, which carries the strong legacy of a legendary establishment, has created quite a buzz, quickly becoming a highly sought-after reservation spot.Located on the first floor of a building about a 3-minute walk from Mitsukoshimae Station, it is also accessible within 10 minutes from Nihonbashi, Shin-Nihonbashi, Ningyocho, and Kayabacho stations.The restaurant features a calm and serene atmosphere, reflecting traditional Japanese aesthetics, reminiscent of the original "Kyo-mi."In addition to the tableware, even the counter chairs were inherited from "Kyo-mi."The counter seats a maximum of 8 guests, and the calligraphy of "Zou" by Kenichiro Nishi in the back is quite striking.The course is an omakase, starting at around JPY 40,000.During my long-awaited visit to Kizan, I was able to enjoy wonderful dishes made with summer ingredients.Here are the dishes I had and my impressions:★ Sawara (Spanish mackerel) sushi with half-cooked Bachi-ko and Bachi-ko, black sesame dressed green beans, and eggplant★ Red yam Yoshino-ni★ Fig miso★ Grilled Korean sawara and Awaji sawara sashimi★ Abalone and corn tempura★ Sashimi of Akashi sea bream and bonito★ Wakasa guji soup★ Grilled sweetfish with salt and dried, with wasabi vinegar and celery★ Simmered small potatoes, chestnuts, baby octopus, snow peas, and millet gluten★ Red sea urchin with Kamo eggplant and sweet shrimp★ Rice dishes: - White rice - Simmered beef - Sea bream with sesame - Pickles★ Kuzukiri (starch noodles)The wonderful dishes reflect Kanamori's long career of 16 years at "Kyo-mi" and his respect for Kenichiro Nishi.The menu, which focuses on "recreating" traditional flavors, showcases Kanamori's unique skills.Particularly impressive were the traditional Yoshino-ni, the two types of sawara served as sashimi and grilled, and the luxurious sea urchin eggplant that appeared towards the end.Kizan has quickly risen to stardom.I look forward to visiting again soon!It was a great meal! Less

I was invited by a gourmet acquaintance to visit "Kizan" near Mitsukoshimae Station. It’s a Japanese restaurant just a 2-minute walk from the station, featuring a modest exterior primarily in black.This unique establishment uses items inherited from "Kyo-mi," including the calligraphy of Kenichiro Nishi, as well as the chairs and tableware.The owner, Yuki Kanamori, trained for about 16 years at the renowned restaurant "Kyo-mi," which sadly closed, and is said to be the last direct disciple of Kenichiro Nishi. After "Kyo-mi" closed, he honed his skills at "Ajihiro," run by fellow "Kyo-mi" alumnus Tomohiro Gunji, before opening "Kizan" in October 2024.In terms of accolades, Kizan impressively received the Tabelog Silver Award within just a year of opening, showcasing its exceptional talent.At "Kizan," the commitment to faithfully preserving the essence of "Kyo-mi" is evident not only in the cuisine but also in the tableware, chairs, and overall interior design. The dishes focus on the fundamentals of dashi, cutting techniques, cooking methods, and presentation, all executed with great care.The course I enjoyed that day included the following:**Appetizers** Hamo Sushi, Green Beans with Black Sesame, Bachi-ko... The hamo sushi features fluffy hamo (pike eel) that blends beautifully with the vinegared rice. The green beans with black sesame are fragrant, and the concentrated umami of the bachi-ko ties the dish together.**Yoshino-ni of Red Sweet Potato Stems (Zuiki)**... The crisp texture of the red sweet potato stems combined with the refined umami of the thick dashi is simply wonderful.**Miso Dengaku with Fig**... The sweetness of the ripe fig melds seamlessly with the saltiness and richness of the miso, creating a delightful experience in the mouth.**Grilled Hamo and Sashimi**... The grilled hamo has a fragrant surface and a pleasant chewiness, releasing the umami with each bite. The sashimi, with its finely cut bones, offers a light and delicate texture. Both preparations showcase remarkable skill, making for a luxurious tasting experience.**Tempura** Abalone... The abalone retains its elasticity while being tender and bursting with flavor. Corn... The thin batter enhances the sweetness of the corn, making it incredibly delicious.**Sashimi** Sea Bream... The translucent Akashi sea bream has a firm bite and subtle sweetness, clearly indicating its freshness. Bonito... The bonito is rich in umami with a sticky texture that is truly delightful.**Soup**... The clear dashi, infused with the umami of over 500g of fresh red sweetfish and Wakasa gurnard, is breathtakingly delicious. The fish retains a pleasant texture, and the harmony between the ingredients and the broth is exceptional.**Grilled Sweetfish with Salt and Dried**... The sweetfish is grilled to perfection from head to tail, capturing the essence of summer, including the slight bitterness of the innards. The drying process concentrates the flavor, resulting in a crispy skin and a firmer texture compared to the grilled version.**Simmered Dishes**... The small potatoes are tender yet maintain their shape, while the chestnuts offer a sweet richness. The unique texture of the baby octopus, the chewy aomochi, and the refreshing crunch of the snap peas create a harmonious dish, all brought together by a refined dashi.**Sea Urchin Eggplant**... Thick slices of Kamo eggplant are carefully fried, topped with miso and sweet shrimp, then finished with a layer of red sea urchin, a dish originating from "Kyo-mi." The eggplant retains its shape while being incredibly soft inside, creating a melt-in-your-mouth texture. The richness of the miso and the sweetness of the red sea urchin blend beautifully, with the shrimp adding a delightful bounce. This dish, with its standout ingredients, was particularly memorable in the course.**Rice (with pickles, seaweed, braised beef, sea bream with sesame, and ochazuke)**... The freshly cooked clay pot rice is fluffy and glossy. The sweet and savory braised beef is tender, perfectly complementing the white rice. Enjoying the crispy seaweed and crunchy pickles adds a delightful variation in flavor. The second bowl of rice is served with sea bream and sesame. The rich sesame sauce coats the sea bream while the wasabi adds a refreshing touch. Delicious. The third bowl is ochazuke with sea bream and seaweed. The richness of the sesame blends throughout, while the aromas of wasabi and seaweed create a light finish. I thoroughly enjoyed all three bowls.**Dessert (Kuzukiri)**... The kuzukiri, prepared right in front of me, is striking with its translucent appearance and bouncy texture. It provided a refreshing conclusion after the rich meal.Overall, I experienced a wonderful restaurant where Yuki Kanamori, who trained for about 16 years at "Kyo-mi" and later became independent after working at "Ajihiro," sincerely carries on the spirit of Japanese cuisine, including the dishes, tableware, chairs, and the overall ambiance.As a highly sought-after establishment that does not accept new reservations, the barrier to securing a reservation is quite high. However, if you are fortunate enough to receive an invitation, it is worth rescheduling other plans to attend.At the private event that day, I was joined by eight people, including some of the most exciting star chefs. The restaurant and the food were impressive, but the lineup of participants was astonishing.Sitting next to me was a chef from a super popular Italian restaurant that I also love. I enjoyed the food while engaging in conversation with the chef, making for a fantastic four hours.I definitely want to visit again; it was a truly remarkable restaurant. Less

Nearest Station: 3-minute walk from Mitsukoshimae StationClosed: Irregular holidaysKizan is a Japanese restaurant where Chef Kanamori faithfully recreates the traditional flavors of Kyoto. Not only the dishes but also the plates, the ambiance of the restaurant, and the pricing of the sake all reflect the essence of Kyoto cuisine. I felt a strong sense of pride from the chef, who believes that chefs should earn their living through their cooking, as the sake is offered at cost price. In a time when many restaurants require you to order a bottle of wine just to secure a reservation, it was refreshing and surprising to find a place like this. Of course, every dish was delicious, and Chef Kanamori's warm personality made me feel that I would love to return if given the chance. Less

This restaurant is located about a 2-minute walk from Mitsukoshimae Station. It is run by Mr. Kanamori, who trained at the now-closed famous restaurant, Kyo-mi. I had met him at Aji Hiro, but this was my first visit to Kizan due to timing issues.The dishes included:- Myoga Sushi- Green Beans- Eggplant with Utena- Sasa-karei (sawara)- Bachi-ko (squid)- Water Shield and Abalone- Uni with Miso- Yoshino-ni (simmered red sweet potato stems)- Grilled Hamo (pike eel) with a light sear- Corn and Abalone- Akashi Sea Bream with Salted Kombu inside- Guji (a type of fish) Soup- Ayu (sweetfish) from Azumigawa- Small Potatoes, Pumpkin, Baby Octopus, and Wheat Gluten- Rice- Beef Shigureni (braised beef) and Sea Bream with Sesame- Kuzukiri (sweet potato starch noodles)The flavors were gentle yet undeniably delicious. There were many dishes that felt perfect for early summer, and while everything was tasty, I personally loved the Yoshino-ni the most. I also enjoyed the Hamo and Guji soup, as well as the sweet Kuzukiri with rice.Every dish was delightful, leaving me completely satisfied. I would love to visit again if I have the chance. Less

Wakasa Sasa-karei and Bachi-ko, Hamo Sushi, Green Beans with Black Sesame Dressing and EggplantWakame and AbaloneHamo Sashimi and Grilled Hamo with Soy Sauce and Ume PasteYoshino-ni with TaroAbalone Fried with Karinto and SeriSashimi of Akashi Sea Bream, Belly and Back (wrapped in Salted Kombu)Wakasa Guji SoupGrilled Sweetfish with Salt, Tade Vinegar, and CelerySimmered Small Potatoes, Chestnuts, Octopus Eggs, Snow Peas, and AwafunHamo SomenSimmered Beef, Sea Bream with Sesame Dressing, Pickles, and RiceKuzukiri Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Silver Award 2026◆Crowd Level◆ Difficult to make reservations◆Parking◆ None◆Duration of Stay◆ Approximately 3 hours◆Cuisine◆ Dinner Course◆Comment◆ I was fortunate to have the opportunity to visit this restaurant. As the last disciple of the Kyo-mi style, they are particularly dedicated to recreating authentic flavors.It's been a long time since I visited Kyo-mi, so I can't comment on the accuracy of the recreation, but it was delicious. However, many other restaurants that originated from Kyo-mi have developed entirely different dishes.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily determined by the taste of the dishes within their respective genres. • Points may be added or deducted based on cost performance, service, ambiance, and facilities. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire establishment. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝Thank you for your "likes," "follows," and "saving the restaurant". I appreciate you taking the time to read this. I hope this helps you in choosing a restaurant. Less

Kizan ★★★★☆ 4.6This restaurant is run by Chef Kanamori, who spent 16 years honing his skills as the last disciple of Kyo-mi before becoming independent. The essence of Kyo-mi lingers not only in the dishes but also in the tableware and atmosphere, showcasing his dedication to preserving tradition while continuously refining his own culinary style.The course I had that day was beautifully seasonal, featuring a variety of dishes such as assorted appetizers, young lotus root, grilled eggplant with sea urchin, sea bream from Akashi, a soup with soft-shelled turtle and tofu, tempura of rockfish, simmered vegetables, mozuku seaweed with crab, and dishes made with pike eel, all maintaining a consistent sense of the season.What stood out the most was the dashi (broth). The soft-shelled turtle soup had a perfect blend of the turtle's umami and the tofu, resulting in an exceptionally refined bowl. The simmered vegetables highlighted the deliciousness of the dashi itself rather than the individual ingredients. It was a subtle flavor typical of Kyo-ryori, gently permeating the body without being overwhelming.The tempura of rockfish was also outstanding. The batter was light, and the cooking was flawless. The dipping sauce was of high quality, enhancing the fish's umami without overpowering it. This dish was particularly memorable within the course.The grilled eggplant with sea urchin was delightful as well. The eggplant was surprisingly juicy, soaking up the dashi beautifully, and paired perfectly with the sweetness of the sea urchin. The sea bream from Akashi had a beautiful texture, and the pike eel with plum paste was elegantly balanced, with the acidity of the plum not overshadowing the fish's flavor.The final dish, pike eel rice, left a lasting impression. It was so delicious that when I requested a second serving, they grilled the eel again over charcoal and prepared another bowl for me. The fragrant eel and rice soaked in dashi kept me engaged until the very end, and the simmered beef paired excellently with the rice.Even the dessert of kudzu noodles and matcha was flawless, maintaining a high level of quality throughout.The overall quality of the dishes was exceptionally high, with the impression of the dashi remaining consistent until the end. Rather than competing for extravagance, the careful layering of dashi, cooking techniques, and the natural flavors of the ingredients resulted in a profound sense of satisfaction after the meal. I look forward to seeing how this restaurant evolves in the future.This establishment strongly conveys its commitment to sincerely refining its cuisine while inheriting the lineage of Kyo-mi. I would love to return in a different season. Less

Finally, I made my first visit to Kizan, the restaurant of Yuki Kanamori, the last disciple of the late chef Nishida from the renowned Kyoto restaurant, Kyo-mi!I loved Kyo-mi, which was located in Nishishinbashi, but sadly it closed at the end of 2019. I visited many times, but since photography was prohibited, I have few memories captured in pictures.Kizan opened in October 2024, focusing on recreating the dishes of the late Nishida. I’m excited to enjoy the cuisine here. The counter chairs are said to have been passed down from Kyo-mi.*Location: 1F, Kamimo Building, 1-11-8 Nihonbashi Muromachi, Chuo-ku, Tokyo *Access: 2-minute walk from Tokyo Metro Mitsukoshimae Station■ Tabelog Award 2026 Silver Winner ■ Tabelog rating at the time of visit: 4.36What I had (including one alcoholic beverage):*Cheers with beer*● Appetizers - Green beans with black sesame and eggplant - Myoga sushi - Wakasa flounder - Bachi-ko ● Junsai and abalone *Special Junmai Ruisen* ● Grilled eggplant with sea urchin ● Hamo (pike eel) sashimi and grilled ● Abalone with karinto *Daiginjo Tenryo* ● Sea bream from Akashi with salted kombu ● Soft-shelled turtle with round tofu *Daiginjo Tenryo* ● Fried tiger fish ● Small potatoes and foam *Highball* ● Hamo somen **Rice to finish off** ● Hamo mamushi ● Sukiyaki with raw egg ● Kuzukiri Here are my thoughts after finishing the meal: It reminded me of Nishida’s cooking! Especially the grilled eggplant with sea urchin was delicious, with the warm eggplant and the sea urchin having an exceptional sweetness.The hamo mamushi to finish was also delicious, and I had seconds of the sukiyaki! It truly captures the essence of Nishida’s dishes!The last kuzukiri was made using the same technique Nishida used, which made me very happy to see Chef Kanamori preparing it!It’s quite difficult to make a reservation here, but since it’s on my commuting route between home and work, I want to visit again soon!It was a great meal!☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I appreciate it!If you liked it, please give a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to write more reviews, so I would greatly appreciate it! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less