At Kiyamachi's [Kyoto Cuisine Umemura], you can enjoy exquisite Kyoto Kaiseki with all five senses...
A well-known restaurant founded in 1929 that believes in "monmona" cuisine, where you can enjoy seasonal ingredients "as they are." The cuisine that allows you to experience Kyoto's four seasons is based on the keen eye for ingredients and skillful knife handling inherited from the founder, who was known as the god of Kyoto cuisine.
The third-generation owner of the restaurant uses only the best hamo (conger) from Awaji, and he cuts the hamo bones after the order is placed. The hamo special course starting at 33,000 yen includes hamo drop of hamo that has been boiled in a secret broth. The young owner, who is certified by the Japan Sommelier Association (Sommelier Excellence), the Japan Sommelier Association (Sake Diploma), and WSET Level 3, has carefully selected wines and sake for a delicate and elegant kawadoko experience.
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