Kyoto Kiyama
Since April 17th, it has been my fourth visit. "Kyoto Wakuchu," a Japanese restaurant founded in Meiji 3 (1870), was formerly managed by Mr. Yoshiro Kiyama, who served as the head chef for many years. Now, Mr. Kiyama has opened his own restaurant in Kyoto, near the Imperial Palace, in 2017. The restaurant is called "Kiyama."
The restaurant is located on a property where a well flows out, and it is well-known for being carefully maintained. Since its opening in the 2018 fiscal year, it has consistently received one-star ratings from the Michelin Guide. It also won the Award Silver in 2018-20 and 2022-25, as well as Gold recognition as one of the top 35 restaurants nationwide among approximately 870,000 establishments.
It's a fully reservation-based system. For reservations made today, on October 25th (Saturday) at 12 o’clock, the reservation was arranged over the phone when we called to inquire about the situation on July 27th.
We went there with two people. There are 9 seats at the counter, and we were two people from overseas.
2025.1025.Sat
◇井戸水の白湯
◇Pre-dinner drink: Fukuoka
◆Appetizers: What kind of pickles? Aji from the Kishu Bay. Okawakame. Wutong, mandarin oranges.
◆かき揚げ ささげ 根パセリ 小芋
◆お造り かんぱち 紅芯大根 醤油麹と中華山椒
◇Mizuoka Kinji Shop: Comparison of bonito fillets – Raw bonito fillet vs. dried bonito fillet
◇最も魅力的な出汁
◆お碗 くろ真鯛 焼き椎茸 みぶな 焼き茄子
Explanation of the book displayed by Shigeya Shōyoshi (nephew of Hon-Ami Mitsune)
◆Grilled dishes: Sawaru's Kaisa-yaki, Mako-modake (Edamame), Kaki-namida
◆お凌ぎ：しいたけ、こんにゃく、さつま芋、レモン煮、松の実、落花生のペースト
◆組み合わせ料理：鮭のスムーズな煮物、栗、芽ネギ、コンビーノスープ
The seats are available in three sizes, ranging from four to three. I chose the largest size, which is S.
◆ヘシコの出汁茶漬け
◆鱧カツ玉丼
◆チリメンチャコご飯 卵黄
◆ Chicken breast shellfish broth ramen
◇梨 キウィ シャインマスカット 白ワインジュレ
◇栗粉餅 求肥 あん
◇お抹茶
Drinks
・ビール
・Spicy Cold Wine, Kochi – Eight Delicious Dishes on a Boat
・Spicy Cold Wine: Akita, Hikari Spring
Both were absolutely delicious✨
Serving as an appetizer, the creativity behind this dish and its successful transformation into a delicious meal are truly remarkable.
Fried foods, all of which are seasonal ingredients that reach their peak in autumn. The sense of seasonality and taste are truly outstanding.
The grilled dishes, especially the soy sauce-miso-dried yeast sauce, were considered to be of high quality for each serving.
Compared to simple cuts, those with more complex structures seem to possess a richer flavor. Of course, both types are delicious.
The broth is extremely delicate and has a strong Japanese flavor.
The baked dishes, during the cold weather from autumn to winter, have rich fat and a profound umami flavor. The sourness of the kaki nanma is also effectively enhanced, which is truly remarkable.
This appetizer features a distinct texture and umami of shiitake mushrooms and konjac. Overall, it’s a perfectly crafted dish that delivers excellent taste in every aspect.
The side dishes, especially the rice pudding, were of top quality. The broth-based consomme soup was incredibly delicious.
The four types of 〆 are all excellent.
When I can come here again, it's really exciting to think about that.
Delicious〜✨
Thank you for your hospitality ♪
Kyoto Kiyama
Since January 17th, this is my third visit.
The Japanese cuisine restaurant "Kyoto Kazutoku," which was established in明治3(1870), has had Mr. Kiyama Yoshitaka as its head chef for a long time. He later went independent and opened his own Japanese cuisine restaurant in Kyoto, near the Imperial Palace, in 2017. The restaurant is located on a site with a well, and it is well-known for the carefully maintained facilities used in the operation of the business.
Since its opening in the 2018 fiscal year, this restaurant has consistently received one-star ratings from the Michelin Guide. It was awarded Gold status in the 2018-20 and 2022-25 categories, as well as in 2021. With a fully reservation-only system, reservations for today, April 27th at 12 PM, are already half full. We were two people, which is quite rare today. All eight counter seats were occupied by Japanese customers.
2025.0427.sun
◇井戸水の大福茶
◇食前酒
◆先付け：帆立、ホワイトアスパラガス、蕗の薹、かたくり、黄身酢
◆天ぷら 伊勢湾のかます 葱坊主 うど
◆お造り さわら スナップエンドウ 新玉葱 山葵と玉葱麹醤油
◇Mizukaze Kinichiya Store: Comparison of Bonito Slices – Raw Bonito and Processed Bonito
◇最も特徴的な出汁
◆お碗 ナハダイ ワカメ うるい 花山葵
◆お凌ぎ 絹さや わらび アスパラ ラディッシュ 春キャベツ
◆Grilled dishes: Golden tuna; sliced yuzu melons; starfruit (pickled blue apples)
◆炊き合せ：薄い豆のペースト。新じゃがとエビを揚げて蒸したもの。生姜、キノコ
You can choose from 4 types of sushi in 4 sizes (L/M/S/Top). I chose the size S for everything.
◆ Spring shrimp stuffed rice
◆Bei Shoji Ramen
◆穴子の玉閉め丼
◆Chirimen jayako rice with egg yolk
◇ルビーレッドキウイのシャーベット
◇空豆の水饅頭
◇マイタケ
This entire restaurant was absolutely delicious – it was almost impossible to distinguish between the different dishes. ❣️
Serves as an appetizer, featuring yellow egg custard.
Kamsu no tempura.
Sawa-ri, onion and yeast soy sauce.
The broth used in this restaurant is a unique product of Kyoto, featuring exceptionally soft water.
The naida and broth of the bowl.
The taste of the accompaniments and the combination of ingredients are outstanding.
The tuna was carefully sliced down.
The ingredients for the side dish are made with Japanese stock.
The four dishes were surprisingly, yummy rice with chiri-men jacchi as the highlight!
I was hoping to receive the spring menu for March and April, so it's great that I could come here ✨
Thank you for your hospitality ♪
Kyoto Kiyama
A revisit since October 26th last year, on a Saturday.
The "Kyoto Kazutoku" restaurant, which was established in明治3(1870), has had Mr. Kiyama Yoshitaka as its head chef for a long time. He decided to start his own restaurant and opened "Kiyama," a Japanese cuisine restaurant near Kyoto's Imperial Palace, in 2017.
The restaurant is located on a property where a well is available. It’s well-known for being a place that is carefully maintained and used with care.
Since its opening in the 2018 fiscal year, this restaurant has consistently received one-star ratings from the Michelin Guide. It was awarded Gold status by the Award SIlver in the years 2018–20 and 2022–24, as well as in 2021. This recognition places it among the top 35 restaurants nationwide, with approximately 870,000 establishments in total. The restaurant operates on a full reservation-only basis.
Today, on the 17th of January at 12 o’clock, the reservation for this restaurant was successfully completed on November 1st.
The counter has 8 seats, and the 5 people who sat there were from overseas.
2025.0117.fri ☆ 특히 마음에 드는 것
◆井戸水の大福茶
◆Pre-dinner drink: Fukuoka
◆先付け 白味噌の雑煮
◆Salad toppings: cauliflower, arugula, red radish
◆グリル料理：駿河焼津の前田さんが作るサワラ。辛味ネギと蓮根を使った胡麻和え。☆
◆Shizunuma Kinichiya Shop: Comparison of Bonito Slices – Raw Bonito vs. Processed Bonito
◆ 고명된 오지쥬
◆お碗：金目鯛、金時の豆腐、エシャロット ☆
◆お造り 駿河のつま鰹 下仁田葱と醤油餡 ☆
◆天ぷら 菜の花、彩誉(にんじん)、煮穴子に金柑ソース ☆
◆炊き合せ 鰤と鰤のつみれ 生姜スパイスの大根餡 ちぢみほうれん草 ☆
The order can be chosen from 4 types in 3 sizes. I chose the following 3 types as S size.
◆牛筋肉の玉閉め丼 ☆
◆フカヒレと七草の雑炊 ☆
◆貝出汁ラーメン ☆
※There is still one type left of chiri-mien jagako rice.
◆ヒュウゲンナ
◆ Dried persimmons and white filling's mung bean cakes
◆Matcha
Everything was amazing, but among them, the sawara, tsuma kama, and tuna-inaki were truly delicious! ❣️
Spring is a time when things can change drastically, so it might be around April?!
Exceptional cuisine and the kind personality of the chef make it irresistible to be there✨
Thank you very much for your hospitality ♪
Kyoto Kiyama
The Japanese cuisine restaurant "Kyoto Wakutatsu," which was established in明治3(1870), has had Mr. Kiyama Yoshitaka as its head chef for a long time. He later went independent and opened his own restaurant in Kyoto, near the Imperial Palace, in April 2017. The restaurant is known for its famous "well" that appears in the name of the establishment.
Since its opening in the 2018 fiscal year, it has been recognized as a one-star restaurant in the Michelin Guide.
Award SIlver 2018〜20 및 2022〜24; 2021년에는 전국 약 87만 개의 TOP35 매장 중에서 Gold 상을 수상했습니다.
Full reservation system. In addition to a counter with 8 seats where Mr. Kinayama will greet guests, there are a total of 30 private rooms available.
Today, on October 26th (Saturday), at 12 o’clock, my reservation was successfully completed on August 6th.
2024.1026
・White water from well water
・Pre-dinner drink: Fukuoka local sake
・先付け：甘いエビ、焼きナス、タマネギ、カボチャ、ほうれん草。180℃で仕上げた玉ねぎのおろしソース
・焼物：紅はるか、香茸、アキシマササゲ、栗のパウダー
・お造り 駿河のかんぱち 醤油と生姜を発酵させたソース
・鰹節の食べ比べ 左：本枯節 右：荒節
・最も出汁が豊富な
・Okawa: Fuefuki Dai. Hiratsugi, kōshin, yūgen ni ningen.
・焼物：道産秋刀魚、和芥子おろし、ネパール山椒、ヤーコン柘榴酢漬け
・おしのぎ サザエの柔らか煮 蓮根とマコモダケ 落花生のペースト
・組み合わせ：鱧の豊年揚げ、長野の松茸、里芋
You can choose from 4 types of dishes in 3 sizes. I ordered all 4 types in size S.
・牛スジ玉締め丼
・ベイジュシキラメン 九条ネギと生姜の油炒め
・Chirimen Jyokonoyama Shiu-don with Egg Yolk
・Handmade kombu broth tea nakamochi
・ピオーネ 100% ジュース
・Using mukago for steamed yummy jelly
・Tea
Starting from the beginning of the new year, it’s included in the winter menu.
I am determined to set the schedule with great eagerness.
Such dishes and the kind personality of the chef that make one want to visit again.
It was absolutely delicious〜✨
Thank you for your hospitality ♪
