Kiyama

The core of 'Kiyama' is dashi. We utilize three types of katsuobushi, optimizing the balance of aroma, umami, and aftertaste in each bowl. From clear dashi as the star of our simmered dishes to seasonal plates, traditional techniques and modern sensibilities breathe life into each dish, with flavors overlapping and spreading like waves. The soft texture of well water brings out the natural sweetness of the ingredients, creating a beautiful aftertaste until the last drop. We also offer sake that complements the flow of kaiseki, allowing you to enjoy the world of dashi in layers.

A graceful house quietly standing in the town of Kyoto. When you open the door, the warmth of wood and the elegant decor spread out before you. Especially the counter on the second floor evokes the appearance of a refined tea room. In a harmonious space, movements are quietly performed, and the aroma of dashi gently rises. Please enjoy a moment to savor with all five senses in this pleasant space away from the hustle and bustle.

Opened in April 2017. Located about a 5-minute walk from the subway station 'Marutamachi', it earned a Michelin star within a year of opening. It was also selected as one of the top 100 Japanese restaurants by Tabelog, becoming a favorite among many food enthusiasts. We will continue to be rooted in the culture and water of Kyoto, constantly refining the charm of dashi.

Born in Gifu City in 1981. Started his culinary journey at the age of 18. After training at a local Japanese restaurant, he joined 'Wakuden'. He served as the head chef of 'Hashitate' and later became the head chef of Kyoto Wakuden. At the age of 36, he opened 'Kiyama'. His philosophy is to carefully inherit tradition while reconstructing it with a modern sensibility, focusing on pure water and dashi. He believes that the effort put into selecting the katsuobushi for each bowl and the water for each drop creates a memorable experience, and he continues to hone his skills daily.