Kiyama

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.

A Meal that Begins with Water

• Service starts with plain hot water from the restaurant’s well, then moves into dashi, brewed in front of the room.

Counter-First Japanese Cooking

• The best moments are quiet and technical, stock, temperature, timing, with no need for theatrics.

A Gentle Ending

• The last act is thin tea, served by the proprietor.

Signature Ingredients

• Well water: The kitchen’s starting point, used for the meal’s opening hot water and for the dashi that follows.
• Dashi, made in front of guests: The first infusion is prepared at the counter, clean and aromatic.
• Matcha (thin tea): Served at the end as a light, weak matcha.

Ingredients change daily, the through-line is clarity of stock and seasoning.

Lunch

• ¥18,150
• ¥30,250 to ¥36,300 (market price course)

Dinner

• ¥30,250 to ¥36,300 (market price)

Seasonal winter option

• Omakase with grilled crab, winter only
• Adds ¥24,200 to ¥42,350 per person (market price)

Tax and service included. Menu shifts with season and availability.