Kiyama

🌈 Well-known features: Located in Kyoto, Kiyama is a kaiseki restaurant known for its utmost care and carefully selected ingredients. The restaurant is run by Michelin one-star chef Hideki Kiyama, who is committed to presenting the unique flavor and story of each dish to diners through superb cooking skills and meticulous service. Mushan’s cuisine follows the concept of “natural taste”, emphasizing the use of the freshest seasonal ingredients and paying attention to the harmony of taste, color and presentation. 🍽️ Recommended dishes: •“Sea bream tea rice” 🍵: This dish is a classic of Kiyama. It uses fresh sea bream and pairs it with rich bonito broth. The aroma of the rice and the deliciousness of the sea bream blend perfectly. Pour the hot tea on it, and the fresh aroma of the sea bream is instantly released, bringing a warm and satisfying taste. •“Seasonal Vegetable Tempura” 🍆: Seasonal fresh vegetables are coated with a thin layer of tempura batter and lightly fried until golden and crispy, crispy on the outside and tender on the inside, and the natural sweetness of the vegetables is fully revealed in every bite. It is a Japanese dish that is both healthy and delicious. 💰️ Price per person: ¥20,000 - ¥40,000 (RMB) per person, depending on menu selection and seasonal ingredients. 💗 Other tips: •Reservation is essential 📅: Since Mushan has limited seats and the chef attaches great importance to every guest’s dining experience, it is recommended to make a reservation in advance to ensure that you can enjoy the most thoughtful service and food. •Dessert 🍰: Kiyama’s desserts are also worth looking forward to. They usually use seasonal fruits or traditional Japanese confectionery. The sweet taste is the perfect ending to the entire Kaiseki cuisine. •Nature and Harmony 🌸: The restaurant environment is simple and warm. The wooden decorations and soft lighting create a tranquil atmosphere, making people feel the harmonious relationship between nature and food. It is a great place to experience Kyoto Kaiseki cuisine.

Food Kiyama, Kyoto | One Michelin star 16.5/20 Living on water, indifferent and elegant, is the best interpretation of Kyoto's Muzan. "Please drink and look at this bowl of water first." What a straightforward opening. This bowl of water is the foundation and soul of today’s cooking. "Do you know what this is?" I nodded. There is an obvious gap in the table due to the Bonito Festival. This scene happens every day. Take a closer look at the diners around you. Except for the two men and women on the left who don't speak much, there are all single diners on the right. The temperament of the diners is not as flashy or businesslike as in Tokyo. You can choose your seat when you enter, so foreign guests are not excluded. The first course is rice with Ise Ebi, which is clean and straightforward, just like the entire melody of Kiyama, melodious and clear. After a long wait, next came the soul of the meal - the bowl. "Just a pinch of salt." It was just as warm as what Jiquan drank three years ago. After that, a series of gorgeous memorials began, including Baizi, Haishuzi, and Mullet roe. Compared with Mushan's specialty, this part is relatively weak. "I'm really sorry, Madam is not very good at eating white rice. I forgot to mention it beforehand." Ogata would not provide white rice to women. It turned out that he had mixed it up and remembered it as kiyama. "It doesn't matter, I'll ask the kitchen to change the dish right away." At the end, Mu Shan’s final chapter - rice. "You can taste every dish." This unlimited feeling seems to be back to Furuta. The regular dish with a good reputation, the raw egg bonito rice bowl, did not leave a deep impression. On the contrary, the crab meat and egg rice bowl with pear juice at the end was simple and good. After the meal, Mushan ran out to see off the guests and said, "Please come again next time." This was the first time I heard such words for a store I visited. With Mushan’s affinity, no one can help but fall in love with him. During the meal, you can feel Mushan's concern, and he will specifically ask how we, the only foreigners, are doing. Many articles have written about the water and juice of Mushan, as well as the on-site bonito harvesting festival. I'm very curious, how will Kiyama perform when he visits again without being surprised by these novel expressions and focusing more on the cuisine itself? Will it perform better in the seafood department? Will you use Kyoto vegetables to the fullest in the cost-effective lunch set menu? Next time in Kyoto, Ogata, Kiyama, and Kusagami.

Kiyama is a restaurant that I like very much. The head chef Dewa Hisden has a very in-depth research on the soul of Japanese cuisine. He uses 2-year-old bonito, 1-year-old bonito and 1-year-aged tuna to make juice. The color is clear and the umami taste is pure and layered.