Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Kiyama
(木山)The Tabelog Award 2024 Silver winner
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2023
Specialities
Chef
Yoshiro Kiyama: Pursuing the essence of harmony through sincere work
Space
A warm space based on solid wood where time flows peacefully
Others
Seasonal kaiseki cuisine made with freshly drawn pure well water
Review
-
Review 1,002resultsFollowers 149peopleSteamed sweetfish with rice Conger eel and somen soup Tiger prawns and scallops, Kam...View details
2018/07 visited
1 time
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Review 987resultsFollowers 239peoplepicture?
I didn't know this restaurant was so highly rated. Sorry, but I didn't really understand. ...View details
2019/05 visited
1 time
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Review 136resultsFollowers 17peopleAs expected from a person from Wakuden It feels like an extension of Wakuden's cuisine. ...View details
2019/06 visited
1 time
Restaurant information
Details
| Restaurant name |
Kiyama（Kiyama）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2021 Gold winner
The Tabelog Award 2021 Gold winner
The Tabelog Award 2020 Silver winner
The Tabelog Award 2020 Silver winner
The Tabelog Award 2019 Silver winner
The Tabelog Award 2019 Silver winner
The Tabelog Award 2018 Silver winner
The Tabelog Award 2018 Silver winner
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2023
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2023
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2021
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2024年Silver受賞店
The Tabelog Award 2024 Silver 受賞店
2023年Silver受賞店
The Tabelog Award 2023 Silver 受賞店
2022年Silver受賞店
The Tabelog Award 2022 Silver 受賞店
2021年Gold受賞店
The Tabelog Award 2021 Gold 受賞店
2020年Silver受賞店
The Tabelog Award 2020 Silver 受賞店
2019年Silver受賞店
The Tabelog Award 2019 Silver 受賞店
2018年Silver受賞店
The Tabelog Award 2018 Silver 受賞店
百名店 選出歴
日本料理 百名店 2023 選出店
食べログ 日本料理 WEST 百名店 2023 選出店
日本料理 百名店 2021 選出店
食べログ 日本料理 WEST 百名店 2021 選出店 |
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
075-256-4460 |
| Reservation availability |
Reservation only |
| Address |
京都府京都市中京区絹屋町136 ヴェルドール御所 1F |
| Transportation |
About 5 minutes walk from Marutamachi subway station. 326 meters from Marutamachi. |
| Opening hours |
|
| Average price |
JPY 30,000 - JPY 39,999 JPY 15,000 - JPY 19,999 |
| Average price（Based on reviews） |
JPY 30,000 - JPY 39,999JPY 30,000 - JPY 39,999
|
| Payment methods |
Credit card accepted Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
サービス料10% |
Seats/facilities
| Number of seats |
30 Seats （ 8 seats at the counter） |
|---|---|
| Private rooms |
Available |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable Use nearby paid parking |
| Space/facilities |
Stylish space,Relaxing space,Counter seating |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Family friendly |
Children welcome(Babies welcome) |
| The opening day |
2017.4.25 |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Marutamachi Sta.
Imperial Palace Area
Kyoto City
Kyoto
Nakagyo Ward, Kyoto City
Categories
Rankings in nearby areas
閉じる
ChefYoshiro Kiyama: Pursuing the essence of harmony through sincere work
Born in Gifu Prefecture in 1981, Kiyama began his career as a chef after graduating from high school. At the age of 19, he joined the prestigious Wakuden, which has produced many famous chefs, and spent 15 years there training. For 10 of those years, he worked as head chef at Kyoto Wakuden and Murasakino Wakuden Hashidateten. In April 2017, he opened Kiyama with great anticipation. In 2018, just one year after opening, the restaurant was awarded a Michelin star. Kiyama is one of the chefs currently attracting the most attention from gourmets both in Japan and abroad.
SpaceA warm space based on solid wood where time flows peacefully
Stepping through the entrance with its quiet noren curtain and dignified presence, you will find yourself in a warm, solid wood gourmet space. The restaurant has nine counter seats and two private rooms for 4-7 people and 4-6 people, making it suitable for a variety of occasions, from entertaining guests to dates and friends' dinner parties. In a comfortable, calm atmosphere with soft indirect lighting, you can enjoy chef Kiyama's carefully prepared kaiseki cuisine.
Others Seasonal kaiseki cuisine made with freshly drawn pure well water
Kiyama's kaiseki cuisine makes full use of the pure water that springs from the well. With the desire to "highlight the deliciousness of the water from start to finish," the course begins with boiled well water, followed by a bowl of soup with deep flavors that bring out the umami of bonito flakes and tuna flakes to accentuate the mellow water, tea porridge, a small clear soup, grilled dishes, and finally a thin soup. Kiyama's slow, flowing cuisine will bring you the joy of eating Japanese-style meal.
The pleasant aftertaste, like overlapping ripples, will lead you to the essence of Japanese cuisine.
Kiyama was awarded a Michelin star just one year after it opened, and has been attracting attention from many gourmets. The chef at this restaurant is Yoshiro Kiyama, a talented chef who has honed his
... skills for many years at the famous Kyoto restaurant Wakuden. The restaurant serves kaiseki cuisine that makes full use of the pure water that springs from a well that the restaurant discovered by chance when it first opened. In this gourmet space where the aroma of dashi stock freshly made in front of you wafts through the air, we hope you will enjoy the dishes that embody Kiyama's sincere work and the Japanese spirit in every detail.