Kiyama
Kyoto, Japan
⭐1 Star
The Experience
From Michelin Guide
To prepare dashi soup stock, that indispensable element of Japanese cuisine, the chef draws water from a well on the premises. He shaves dried bonito in front of guests, conveying the original mood of Japanese food service that is in danger of disappearing. After sampling the first draft, guests enjoy the soup stock that flavours the stewed items. With each change in flavour, its impression deepens. On the second floor, the counter seating bears the refined aspect of a tea arbour.
Unique Things
From Visitor Experiences
Exclusive Use of Natural Groundwater from a Private Well
Kiyama uniquely draws its water from a well on the premises, using this especially soft and smooth natural groundwater— the same spring water used by Kyoto’s Imperial Palace— to prepare dashi soup stock and for all cooking, which is central to the restaurant’s culinary identity.Serving Hot Well Water as Part of the Dining Experience
At Kiyama, guests begin their meal with a cup of hot water sourced directly from the well, highlighting the importance and purity of the water in the overall dining experience, a rare and unconventional practice even among Michelin-starred establishments.Location with a Story: From Law Firm to Culinary Destination
The restaurant is housed on the first floor of a former law firm building in an upscale residential area near Kyoto’s Imperial Palace. Chef Yoshiro Kiyama chose this space based on a strong personal intuition, describing it as fate, which adds an unconventional narrative layer to the restaurant’s identity.
Ingredient Stars
From Visitor Experiences
- Well Water (from on-site well): Used exclusively for making dashi broth, the foundational element of Kiyama’s cuisine, imparting purity and depth to every dish.
- Katsuobushi (dried bonito flakes): Shaved fresh in front of guests, blended from three types for nuanced flavor, and used to create the signature dashi that underpins the restaurant’s kaiseki menu.
- Seasonal Vegetables: Sourced locally and featured prominently in appetizers and main dishes, highlighting Kyoto’s bounty and the changing seasons.
- Cherry Salmon: Featured in seasonal preparations, such as being seasoned with wasabi sauce and peanut powder, showcasing the chef’s ability to balance rich fish fat with aromatic accents.
- Diverse Rice Varieties: Offered in different bowls to accompany the meal, allowing guests to adjust their fullness and experience subtle flavor variations.