Kiyama - Kyoto

Name: Kiyama - Kyoto
Address: ヴェルドール御所 136 Kinuyacho, Nakagyo Ward, Kyoto, 604-0804, Japan, 604-0804, Japan

4.7/5 ★ に基づく 8 レビュー

木山 | 京都日本料理 - Kiyama-kyoto.com

京都は丸太町に位置する日本料理「木山」「京都和久傳」で料理長を務めた後に独立し、2017年4月に開店いたしました。いい水脈からでた良質な清水とのご縁を大切に、日本料理の根幹である「だし」をメインとした料理をお出ししております。一品一品に '思い' を込めることを大切にしております。

Contact Kiyama

住所：	ヴェルドール御所 136 Kinuyacho, Nakagyo Ward, Kyoto, 604-0804, Japan
電話：	📞 +87
Postal code :	604-0804
Webサイト：	https://kiyama-kyoto.com/
カテゴリ：	Kaiseki restaurant , 本格的な日本食レストラン ,

ヴェルドール御所 136 Kinuyacho, Nakagyo Ward, Kyoto, 604-0804, Japan

Best Kaiseki restaurant in japan

ひ	ひめから手帖 on Google ★ ★ ★ ★ ★ 店主の木山氏は京都の名店『和久傳』で15年。そのうち10年は和久傳系列で料理長を務め 2017年に現在の地で独立開業。開業翌年の2018年よりミシュラン1つ星を獲得されています。食べログでもゴールドと言う名店。現在は写真撮影NGになっています。開業の際に近くの水脈から水を引き、井戸を作り、井戸水を始めにお屠蘇で振舞ってくれます。柔らかい口当たりの水は出汁作りや最後に木山さん自ら振舞ってくれる抹茶までこちらのお水を使われているそう。その水を使ったお出汁は目の前でひいてくれ 3種類のお出汁が提供されます。・ 1年物の荒節。・ 2年物のカビを付けた本枯れ節。・鮪節出汁を出す前に目の前でそれぞれの節を削り、それぞれを味見させてくれます。それぞれの節の説明までしていただけるんですよ。こう言うお店は少ないのではないでしょうか？数々の割烹料理店を巡ってきましたが後にも先にもこの様な体験をさせていただいたのは初めてでした。そんな水と出汁にこだわって作られた料理はどれも絶品で素材の味が生かされていました。また和久傳出身ならではの〆が5品あると言うのも楽しめるポイントですね。 5種類の中から好きな物だけチョイスするも良し。全て注文するのも良し。大満足なおもてなしでした。 The owner, Mr. Kiyama, has been at the famous Kyoto store "Wakuden" for 15 years. For 10 years, he was the chef of the Wakuden family. Independently opened in 2017 at the current location. It has been awarded 1 Michelin star since 2018, the year after its opening. A well-known store called Gold in Tabelog. Currently, photography is NG. At the time of opening, it draws water from a nearby water vein, creates a well, and behaves as a toso, starting with well water. It seems that this water is used for making soup stock and finally for matcha, which Mr. Kiyama behaves himself. Please pull the soup stock using the water right in front of you. Three types of soup stock are provided. ・ One-year rough festival. ・ This withered section with two-year-old mold. ・ Tuna Bushi Before serving the soup stock, scrape each knot in front of you and Let me taste each one. You can even explain each section. Isn't there a few shops that say this? I've been to many cooking restaurants It was the first time for me to have such an experience later and earlier. The dishes made with particular attention to such water and soup stock All of them were excellent and the taste of the ingredients was utilized. Also, it is a fun point to say that there are 5 items that are unique to Wakuden. You can choose only the one you like from the 5 types. It is also good to order everything. It was a very satisfying hospitality.
S	Siyu Shi on Google ★ ★ ★ ★ ★ This is a must-try in Kyoto if you like Kaiseki. Chefs could speak English and are willing to explain everything. My vocalubary is limited to illustrate the food xd.
T	TQ K on Google ★ ★ ★ ★ ★ Visited in Mid Feb 2020. Friendly and confident hosts who translated and explained each dish to me in English. Excellent taste. Will not hesitate to revisit when in Kyoto again.
R	Ringo Yuge on Google ★ ★ ★ ★ ★ Came here after hearing Kiyama is the best kaiseki restaurant in Kyoto and it definitely lived up to that title! The food was amazing, the chefs knew a surprising amount of English, and the overall experience was definitely one of a kind. They cut their own various types of bonito and maguro flakes, and allow you to taste each one. Tip for foreigners not used to Japanese dining: before you start they will ask you if you have any food restrictions (allergies, specific dislikes, etc), be sure to tell them because it’s kind of rude to not finish your food! Also, eat everything in the exact order they serve it to you, don’t leave something on the side for later- it’s most likely meant to be eaten in a certain order for you to have the best flavor experience. That includes samples of sake or small bowls of soup. Also if you don’t know how to drink the matcha they will likely serve at the end, feel free to ask the chefs how! They were more than happy to explain to even my native Japanese partner how to drink matcha properly.
j	jafo y on Google ★ ★ ★ ★ ★ Unique kaiseki experience ( our lunch lasted 2 hrs). Traditional and contemporary cooking methods with quality ingredients. Chef owner Kiyama looks young but has 20 years of cooking experience. Relaxed and friendly atmosphere. Staff willing to explain and answer questions about each dishes. Menu changes every month. Great lunch value for a Michelin restaurant.
J	Jun Lee on Google ★ ★ ★ ★ ★ Young chef, and staff are friendly to foreigners, can speak English, vary interesting tastings with reasonable price, some areas still can be improved. This place could be the signature of local Kyoto restaurant in the future of time.
M	Minnie Hung on Google ★ ★ ★ ★ ★ The experience started with the small yet sophisticate Japanese garden and the tasteful interior and floral arrangements, which prepared me for delicious and relaxed culinary journey 木山 brought. Creative use of seasonal ingredients, superior technique in food preparation starting from cutting, breaking out of the box of traditional kaiseki (for example using 3 types of bonita including Tuna to make stock) and the friendly atmosphere by master chef and his apprentices who were more than willing to explain in English the ingredients and how the dishes were made. This is not a place for first-time travelers to Japan who enjoy fast food, nor a typical tourist place to try out Japanese kaiseki in Kyoto. This is the place for seasoned Japanese foodie lovers who savor authenticity and would like to take Japanese food enjoyment to another level.
H	Hsieh Lisa on Google ★ ★ ★ ★ ★ Excellent food. So delicious. Great interpret of Japanese dashi. The chef and the staff are friendly to new guests and are willing to help you get the reservation. The rice is another highlight. Must try all of them - they are all delicious. The Unagi rice is superb. I shall come back~ well, if I could get the reservation. The Nov has been all booked.