- Hot spring water white soup - Soft texture - Turnip steamed dish, karasumi (bottarga), rice steamed dish - Homemade karasumi was not too salty, with a perfect balance of saltiness, different from karasumi mochi, and very innovative - Fukuoka's Ten'en sake, a limited edition - Nanohana (rapeseed flowers) with sesame tofu - The menu kept getting better and better, with authentic sesame tofu and seasonal nanohana being exceptional - Clam, urui (butterbur sprout), wasabi flower, Tosazu vinegar, grated daikon, grated apple - The combination of daikon and apple with Tosazu vinegar, along with the perfectly cooked clam, was outstanding - Bonito flakes tasting session with aged bonito flakes and tuna flakes - The dashi made with the amazing well water and Rishiri kelp was outstanding - Soup with Suruga Bay clams, six types of vegetables, daikon, sweet potatoes, Mitsuba (Japanese wild parsley), udo (mountain asparagus), shiitake mushrooms, burdock, topped with myoga (Japanese ginger) and ginger - The perfectly cooked clams in this soup were exceptional - Aji (horse mackerel) from Suruga Bay, monk's garlic soy sauce marinade, white sea bream, roasted sake - The combination of aji and monk's garlic was excellent - Blowfish with sansho pepper grilled with butterbur sprout in Tosazu vinegar - The combination was perfect - Ankimo (monkfish liver), goldeneye snapper, red turnip, ponzu sauce from Yoshino - The dish was so good that it made me want to visit again - Blowfish shirako (milt) and lotus root tempura, tempura dipping sauce - The tempura was crispy, fluffy, and creamy, simply the best - Steamed dish with kue (snakehead fish), butterbur sprout, nagaimo (Chinese yam), consomme with bonito dashi - The consomme with bonito dashi and chicken was a unique flavor - Five kinds of meals: oyster ochazuke (tea rice), shirayaki (flaked fish) with sansho pepper rice, chicken broth ramen, beef and green onion rice bowl, katsuobushi (dried bonito flakes) donburi with nori (seaweed) - Kwai (Japanese citrus) and sweet red bean paste, gold crown sherbet - Every dish had a perfect combination, making the visit to Kyoto worthwhile.

I visited the kaiseki restaurant "Kiyama" in Kyoto. The restaurant opened in 2017 and received a Michelin star within a year. The interior was calm and spacious. They served well water from a nearby well, starting with a hot water welcome drink, which was very soothing. The dishes were all refined and exquisite, each one beautifully presented. The attention to detail in the plates also made the food look very appetizing. The head chef was friendly, and I was able to enjoy a luxurious dining experience.

◆Exterior Opened on April 25, 2017, located along Sakai Machidori Street on the 1st floor of "Verdol Gojo" * No free parking available * Reservation only ◆Interior - Counter seating for 8 - Separate counter seating - Private counter seating with valuable historical hanging scrolls displayed in front The owner chose this location because of the delicious well water available here and has decided to continue operating here for life. The interior design reflects this decision. * Takeout available? * Tax included ■Menu ● Omakase Course $14520 ◆Well Water The reason for choosing this location was the delicious well water available here, which is used in all dishes. ◆Freshly Shaved Bonito Flakes (2 types for comparison) - Katsuobushi - Arakatsuo They finish preparing it in front of you, mixing plenty of freshly shaved bonito flakes and kombu dashi to create a beautiful color. The combination of the thickening effect of kombu and the aroma of gentle bonito flakes was delightful. ◆Salted Ebo-dai with Figs, Liqueur, Wheat Gluten, Sesame and Goma Dashi, Topped with Tonburi The fish is sourced from various fishmongers, but this dish features fish from "Sasue" fishmonger. The firm texture of the fish, sesame aroma, and sweetness of the figs were delightful. ◆Potato Steamed Bun with Celery Puree ◆Grilled Eggplant with Katsuobushi Soy Sauce and Kudzu A delightful dish with a thick, velvety sauce and the crunch of garnishes (onion, Kujo green onion, cucumber) adding a nice touch. ◆Mukago and Hamo with Carabineros and Yuzu Delicious dashi. ◆Charcoal-Grilled Black Maiko Mushroom with Rolled Peanuts and Bean Sprouts The accompanying peanuts and bean sprouts had a delightful crunchy texture! ◆Pear Grated and Mixed with Daikoku Shimeji, Akagai, Mizunomi, and Spinach ◆Tempura - Horse Mackerel and Lotus Root Tempura with Myoga and Vinegar - Fifteen Nights Scented Edamame Tempura ◆Rice Dish * Choose from 4 options, or try all * Serving sizes: Regular, Half, Bite-sized - Softly Braised Octopus with Tamadime and Soft-Boiled Egg OR - Herring Tea-Infused Rice OR - Tororo (Grated Yam) with Shimabara Somen OR - Kamaage Shirasu Rice (Whole Egg, Egg Yolk, No Egg) ◆Pickles ◆Miso Soup - Tororo ◆Green Tea ◆Beverages - Fruit Punch with Grapes, Shine Muscat, Figs, Pear - Ohagi (Sweet Rice Cake) ◆Matcha They prepared the matcha in front of you, and the vessel was lovely. Japanese Cuisine Kiyama 075-256-4460 12:00-13:30 (Entry), 18:00-19:30 (Entry) Irregular holidays Kyoto, Kyoto City, Nakagyo-ku, Kinuyacho 136, Verdol Gojo 1F

I've always wanted to visit Kinoyama-san's restaurant. I was guided to the second floor where the head chef was busy preparing the dashi, cutting sashimi, and serving matcha tea. Despite having a first floor, the head chef was very busy. The hospitality was excellent, the atmosphere was spacious and elegant, and the meal lasted a generous 2 and a half hours with a full course including matcha tea, all for only 14,400 yen, which is unheard of in Tokyo! The head chef even greeted us as we left, making the dining experience pleasant from start to finish. I would love to visit this restaurant again. Here is what we had: - Genmaicha (brown rice tea) - Bonito flakes tasting: regular bonito flakes, aged bonito flakes, tuna bonito flakes - Number 1 dashi made from the above ingredients - Aperitif: Tenen (from Fukuoka) - Cold chawanmushi with corn, green papaya puree - Tempura of blue mackerel, okra flower, fig sauce - Fresh squid sashimi - Bai clam shinjo with red chili pepper, lotus root - Grilled Spanish mackerel with edamame, loofah - Taros, red konjac, jade eggplant, white miso - Simmered conger eel with winter melon and turnip - Four kinds of rice dishes and pickles - Heshiko rice bowl, beef tendon and egg rice bowl - Cold somen noodles with sesame sauce, whitebait rice - Watermelon and Japanese sugar jelly - White azuki bean yokan - Matcha tea

It's been a while since visiting Mr. Kiyama, and his delicious dishes never fail to impress. Being able to eat to my heart's content was very satisfying. The traditional dishes with a unique touch of originality throughout were truly wonderful. The ingredients were also top-notch, with a deep and rich flavor in each bite. Today's menu included eel and mashed peach with ground edamame, sesame tofu with bonito flakes, tuna flakes, and bonito flakes. We also had a comparison tasting of sea eel broth, nori simmered with plum soy sauce, and horseradish sauce over winter melon. Other dishes included sashimi, Shizuoka-sourced tilefish, Hokkaido sea urchin, grilled ayu fish, Ise rock oysters with consomme jelly, fried flying fish crackers, fried corn, simmered Kamo eggplant, octopus and egg rice bowl, grilled conger sushi, sesame noodles, sardine rice bowl, and watermelon with Japanese brown sugar jelly. I would love to visit seasonally. Thank you for the feast.

Since photos were prohibited, I could only take a picture of the entrance. The restaurant had expanded to the second floor, and the food was delicious. It's amazing to get such high-quality dishes at this price. Kyoto's traditional Japanese cuisine is the best. - Dried Ayu fish with winter melon, lotus root, and seaweed - Sazae (turban shell) with edamame and Takaosan red pepper - Bonito with soy sauce, grated cucumber, wasabi, and green cucumber - Clear soup with the finest dashi stock - Conger eel with okra, crystal seaweed, and plum paste - Suzuki (sea bass) with scallions and Nabeshima turnip - Kamo eggplant with white taro stem and golden time grass - Ishikagegai (razor clam) with Kaga thick cucumber - Octopus egg rice bowl - Marinated horse mackerel and amberjack rice bowl - Simmered noodles with silk and egg yolk - Watermelon and Japanese sugar jelly - Kinugasa water dumpling

I visited a Japanese restaurant in Kyoto after receiving a kind invitation. The restaurant has been recognized as one of the top 100 Japanese restaurants in the West and has won a Michelin one-star rating. The owner, Mr. Kiyama, used to work at 'Wakuden'. Although taking photos inside the restaurant was not allowed, the lunch course was priced around 15,000 yen, while the dinner course was around 30,000 yen. We opted for the lunch course, which was popular among customers. The restaurant uses well water drawn from the premises, which added to the deliciousness of the dishes. The course started with clear soup and included a tasting of bonito flakes and the finest dashi broth, which were incredibly delicious. There were four options for the final course, and we chose to try them all. I was impressed by the attentive service when I mentioned I didn't like watermelon, and they quickly replaced it with another dessert. Overall, the lunch was delicious and left me wanting to visit again. I definitely recommend it!

It's been a while since I made a reservation and visited after 3 years. The dashi is definitely the best in Japan! I was surprised that I couldn't take photos anymore. It's a shame that I can't capture the wonderful dishes in photos. The taste is definitely top-notch, but I felt that the impact of the main dish was a bit lacking compared to other famous kaiseki restaurants. Still, in terms of taste and service, it is definitely top-notch. I look forward to visiting again in October. The photos of the food are from 3 years ago.

The restaurant, awarded the Silver Japan Cuisine Award in 2023, uses well water from the premises for its dishes, which have been praised in gourmet books worldwide. Today's menu included a fragrant cold brown rice tea, a dish of dried ayu fish steamed with mochi rice and crispy white gourd, a clam soup with okra and zucchini, hairy crab with Kamo eggplant topped with lotus root and lemon zest, freshly shaved bonito flakes and skipjack tuna as appetizers, a shot of dashi made from kelp and shaved bonito, a soup with conger eel, turnip, and bracken, sashimi of beltfish and rockfish, grilled Spanish mackerel, Ise Bay oysters, fine threads of mozuku seaweed and Akita mountain vegetables with French Rene Lalique dishware, three kinds of tempura, rice dishes, pickled vegetables, watermelon with sweet syrup, and green tea. The dining experience took three hours, and the reviewer expressed a desire to try the crab and eggplant dish again, as well as the eel and abalone dishes that were not available this time.

I had been looking forward to this day for a long time to visit "Kiyan" by Ki Yamai, who hails from Gifu City and honed his skills at Wakuden. It's about a 10-minute walk from Marutamachi Station on the Kyoto Municipal Subway. As soon as you enter, you are greeted by the ambiance of "Hange Shou," which is not overly extravagant but rather serene and calming. The shadows of plants reflected on the walls create a mysterious natural beauty, indicating the meticulous attention to detail in every aspect of the place. Seated at the 9-seat counter on the first floor, I was served a warm cup of well water from the on-site well, which instantly made me feel warm and peaceful. After my stomach settled with the hot water, I was served a glass of Fukuoka sake in a lacquered cup. It was cold and dry, and absolutely delicious. Even the coasters were of high quality and to my liking. Before I knew it, we were already halfway through 2023. To cleanse the bad luck of the past six months and pray for good health in the remaining six months, I was served dishes like sesame tofu, symbolizing the month of Minazuki. Some parts of my memory are a bit fuzzy... The menu included: - Well water hot water - Fukuoka sake as an aperitif - Steamed white ayu fish as an appetizer - Soft-boiled white plum shellfish soup - Scallops simmered in sake, Kamonasu eggplant - Comparison of bonito flakes before and after adding dashi - Eel, small turnip, plum, yuzu in a soup - Sashimi of the day - Grilled sea bass with cucumber - Sesame tofu for Minazuki - Fried dish (forgot the name) - Four types of rice for the finale - Watermelon for dessert - Sweets - Green tea - El Danju (France, Loire) Sauvignon Blanc 100% I enjoyed a little white wine in Zalto Denk'Art glasses, and the watermelon was served in old Baccarat glasses. The collection of various Baccarat glasses without any engravings, seemingly simple yet elegant, was a sight to behold. The staff didn't mention anything about them, but I could tell they were from different eras and it was a blissful experience. The food quality is top-notch, and the atmosphere with the old architecture and glassware made it a truly delightful experience. The staff is very attentive and willing to explain anything you ask. I will definitely visit again. Thank you for the wonderful meal. ❤️

The atmosphere here is truly magnificent, it seeps into your very core. There are various traditional Japanese restaurants in Kyoto, but this one stands out with its unique solemnity. We were guided to the second floor, which was absolutely wonderful. It had a serene atmosphere reminiscent of a tea room. Unfortunately, photography was not allowed. Each detail was meticulously crafted, making me want to revisit each season. There are five meal options, each one can be refilled. The menu is filled with luxurious offerings.

Located in a back alley near Marutamachi Station in Kyoto, Kiyama-san is a restaurant with a cozy atmosphere. Despite being housed in a building that resembles a condominium rather than a traditional house, the interior exudes a charming ambiance. I sat at the counter, one of the nine seats available that day. While taking photos inside the restaurant and of the dishes seemed to be prohibited, there was no clear explanation provided. Foreign customers seemed unaware of this rule and were taking photos as usual. However, photographing the wine served was allowed, so I captured the bottle labels while enjoying a glass. The restaurant offers an extensive selection of wines, all using Coravin, including natural wines from Jura, handpicked and served by the owner himself. Kiyama-san's expertise in both food and wine is evident. I also had the chance to see Coravin specifically designed for sparkling wines like Champagne for the first time. Despite some limitations compared to still wines, the quality is well maintained. Lunch here was a luxurious and elegant experience, pairing a generous variety of wines with each course. Upon being seated, we were served a white broth made from well water, reflecting Kyoto's reverence for water, just like at nearby restaurants such as KOKE. The concise yet memorable course menu for the day included a variety of dishes, with no meat but still satisfying in quality and quantity. Considering the recent trend of rising prices for course meals, Kiyama-san's offering is quite reasonable. I recommend trying all the rice dishes available for the finale. The meal consisted of the following courses: Sesame tofu with white shrimp, fried fish paste with striped jack mackerel broth, sea bream sashimi with liver soy sauce, simmered Kyoto eggplant with snow crab, rice dish with four kinds of octopus and egg, noodles with tofu skin and rockfish, miso soup, watermelon and Japanese sugar jelly, and a dessert of wood sorrel.

Lunch with good cost performance ◾️ Dashi vegetables and turban shell ◾️ Fried sweetfish with cucumber sauce ◾️ Isaki sashimi ◾️ Dashi made on the spot ◾️ Red sea bream and eggplant dashi ◾️ Grilled fish with yuzu sauce ◾️ Jun-sai and wakame vinegar pickles ◾️ Potato and sakura shrimp dumplings ◾️ Egg scallop rice ◾️ Squid ankake rice ◾️ Asari soup somen ◾️ Egg and whitebait rice ◾️ Matcha azuki sweets Thank you for the feast.

I went to "Kiyama" in Nakagyo-ku, Kyoto for the first time today and sat on the second floor. The food was so delicious, although it was a bit disappointing that they do not allow photos or disclose the ingredients. Here is today's menu: - Squid with rice steamed with bee larvae, wood sorrel, and white miso - Hamo (pike conger) tempura, anago (sea eel) tempura, pounded warabi (bracken) with plum paste - Vinegared dish with horsehair crab, white taro stem, turban shell, and sudachi citrus - Bonito flakes, coarse bonito flakes (aged 1 year), and dried bonito flakes (aged 2 years) - Clear soup with kue (snakehead fish), Kaga daikon (radish), doko (mountain vegetable), and yuzu - Golden sea bream and red sea bream with wasabi and napa cabbage - Grilled eel with Kamo eggplant and oil-grilled wasabi - Sesame tofu with light beans, hair crab, fine mozuku seaweed, and pickled ginger - Grilled torigai (cockle) with meat, tendon, and liver - Hot pot with beef and sansho pepper flowers - Rice bowl with sea bream roe, red sprouts, shiso leaf, and marinated tuna - Tempura of akoya shellfish, served over rice with scallions - Udon noodles in beef and sansho pepper broth, with kujo negi (green onion) and dried baby sardines - Pickled lotus root, daikon radish, okra, sesame, tomato, and napa cabbage - Juice of Kawachi late mandarin orange - Dessert made with mugwort and meringue - Matcha green tea I only wrote down what I could hear, so there may be some omissions. I didn't write down the origin of the ingredients intentionally. I was thrilled to see my favorite torigai, sansho pepper, and delicious beef being used today. I am already looking forward to my next visit to this restaurant.

A few months ago, I made a reservation and visited for a weekday lunch. Photography inside the restaurant is prohibited. I tried three different types of bonito flakes and got the impression that they handle dashi (broth) with great care. Everything was delicate, from the aroma and flavor of the dashi to the details of the ingredients, allowing me to quietly savor each aspect. Upon arrival, I started with a hot water with well water to calm my mind and warm my stomach. Taking photos and eating in a hurry are strictly prohibited. I was able to sharpen my senses and focus on eating, drinking, and the aroma of the dashi. Everything was wonderfully delicious. I also had three types of sake (half servings) and the cost performance was excellent at just under 20,000 yen. The head chef personally welcomes and sees off the guests, while the head chef's top apprentice manages the restaurant. There are private rooms and a counter, and I sat at the counter in front of the head chef. The head chef's movements were very graceful and beautiful. I would like to visit this restaurant every season if possible. Here are some of the dishes I tried: - Hot water with well water - Aperitif: Fukuoka Tenroku - Appetizer: Turban shell, white asparagus, komatsuna (Japanese mustard spinach), kinome (Japanese pepper) sauce - Fried dish with ayu (sweetfish) and rice flour: Garlic, cucumber in Tosazu vinegar. The ayu was crispy on the outside and pleasantly bitter. - Grilled isaki (grunt) with crispy skin, served with white cucumber, salt, dashi, and Tosazu vinegar. The balance of flavors was excellent. - Bonito flakes tasting: A comparison of three types of bonito flakes before adding dashi. - Soup: Bonito flakes, sea bream, hamanasu (Japanese parsley), okahijiki (Japanese saltwort) in dashi broth. The flavors were outstanding. - Suzuki (sea bass) with grated daikon radish and hinata lemon. The slight bitterness of hinata lemon added a nice touch. - Squid, junsai (water shield), wakame seaweed. Enjoyed the delicate flavors and textures. - Potato and sakura shrimp dumpling, snap peas, arare shrimp dumpling. The shrimp dumpling had a delightful shrimp aroma and texture. - Pickles: Daikon radish, lotus root, okra, shiso leaf. - Dessert: Egg custard, chicken, ginger?; Nyumen (noodles), yuba (tofu skin) and clam dashi; Finely shaved bonito flakes, dried baby sardines, egg yolk; Kouchi Bangan juice (from Oita); Japanese confectionery with meringue and red bean paste; Matcha green tea. [Drinks] - Sake: Various half servings - Plum wine soda - Sugi Hayato from Yamagata - Jikomi from Mie - Murasaki Chuko from Iwate, brewed by female sake brewer Hiromi Ono.

Regularly visiting Mr. Kiyama, when asked if we could have the Sansho hot pot with flower pepper, the response was that it would be a close call, but we were able to enjoy it. Once a year luxury, the flower pepper and beef hot pot with bonito broth from Mr. Kiyama. The unique spicy and flavorful taste of the flower pepper paired perfectly with the meat and broth. The explanation for the grated monkfish liver in the soup was that it was mixed with whitefish roe and sesame tofu, which also paired excellently. The meal included various dishes such as abalone and firefly squid, whitefish roe and sesame tofu, snow crab and white asparagus, bonito tasting, grilled ayu fish, fried bamboo shoots, horse mackerel, and more. The meal ended with various rice and dessert options. The restaurant was fully booked with both Japanese and foreign customers, including solo diners. Although the chef seemed busy, the greeting at the beginning and end of the meal was the only interaction we had with him. It was a challenging reservation to secure, but a truly enjoyable dining experience.

Silver on the 2023 Tabelog! We were invited to this restaurant, which had previously won a Gold in 2021. The head chef of this restaurant had previously worked at "Kyoto Wakuden". The location is about a 5-minute walk from Marutamachi subway station! Upon arrival, we met up with "Karate Baka Mukashi 90kg" in front of the restaurant and were led to the counter seats, which are limited to only 9 seats. And so, the show by Chef Kiyama began. Unfortunately, no photos were allowed inside the restaurant. We were served: - Clear hot water from the garden well - Aperitif - Steamed rice (firefly squid dashi, Thai clam, taro sprouts) - Udo suri-nagashi (Noto fugu shirako) - Hairy crab (butterbur, white asparagus) - Ara-bushi - Hon-karebushi (mold) - Tuna katsuobushi - Aburame soup (katakuri greens, yuzu) - Sashimi (throat blackthroat, sea urchin, butterbur sprouts soy sauce pickle) - Grilled dish (bamboo shoots from Kyoto Ohara) - Flounder with white kelp, urui - Mackerel sakekasu fry, kogomi, koshi abura - Simmered dish (ankimo, butterbur, fried tofu, sansho pepper) The focus on water and the use of fish and spring vegetables allowed us to savor the natural flavors of the ingredients, with minimal seasoning other than dashi broth. The presentation was also impressive, enhancing both the visual and taste experience. Just when we thought we were done, a surprise from the restaurant's specialty: - Sea bream roe tamagodzume don - Katsuo zuke don - Oyster ochazuke - Clam noodle soup with clam broth (black soybean yuba) We were pleasantly surprised to find that we could select any combination of the five ramen options, rather than just one. We opted for all S sizes for each of the five varieties, a carb-lover's dream! This was the most exciting moment of the evening, as it seemed like everyone in the restaurant was enjoying themselves. To end the meal, we were served: - Pickles - Miso soup - Hojicha jelly, setoka - Tonka bean meringue & red bean dessert Satisfied with the delicious meal, we left the restaurant. The current Tabelog rating is 4.45.

First visit to Kinoyama in Kyoto. Michelin one star. Unfortunately, I cannot show photos of the dishes, but the high level is evident. The cuisine is tastefully done, focusing on quality rather than showiness. There are counters on the 1st and 2nd floors, and reservations are easy to make due to the no photo policy. The dishes I had this time (no photos): Well water served with white broth, infused with soy sauce of tsukushi (horsetail fern shoots). Rice steamed with dashi of firefly squid. Instead of firefly squid, it was flathead mullet. White sesame tofu with fugu milt, chervil, and hairy crab in fuki jelly, topped with fried white asparagus. Soup with conger eel, golden threadfin bream, and sea urchin. Deep-fried morning-picked bamboo shoots in fuki bud soy sauce, with rockfish, white kelp, and wild garlic in mustard soy sauce. Fried cherry salmon marinated in sake lees with hyuganatsu citrus sauce, served with Japanese butterbur and fiddlehead fern in a sour tofu sauce. Eel from Aichi cooked with young burdock and fried tofu. Five options for the last course: sea bream roe rice bowl, marinated bonito and garlic chive rice bowl, clam broth ramen, oyster simmered in soy sauce rice porridge, and shredded dried sardines and sansho pepper omelet rice. Dessert: Hojicha tea jelly, meringue with tonka bean paste, and meringue wrapped red bean paste bun with cherry blossom aroma. The omakase menu costs 33,000 yen.

Located in the south of the Imperial Palace, "Kiyama" is a fantastic restaurant in the area. Since its opening in 2017, it has quickly gained a Michelin 1-star rating, 3 toques from Gault & Millau, and a 4.46 rating on Tabelog, earning a Silver Medal (THETABELOGAWARD2023). Despite being a highly sought-after restaurant with difficult reservations, the owner and staff are very welcoming, making the dining experience relaxing. The meal starts with hot spring water from a well on the premises, which warms the stomach and prepares you for the meal ahead. The drink selection includes various sake options, with prices around ¥1,700 per serving. The restaurant also offers unique sake such as "Ten'en" made from a rare rice variety discovered in Ise Jingu. The meal consists of multiple courses, including dishes like low-temperature cooked cherry salmon, tempura of white fish miso-marinated, seared bonito with wasabi, and a special blend of bonito flakes. Each course is meticulously prepared and delicious. The meal ends with a choice of four different rice-based dishes, all of which are recommended for their exceptional taste. The total cost for the meal was ¥20,500, which is considered reasonable given the quality and quantity of food served. Overall, the experience at "Kiyama" was exceptional, and it is definitely worth a visit for those looking to enjoy traditional Kyoto cuisine.

It's not allowed to take pictures, but you can add Karasumi Mochi. It's very easy to make a reservation. I also saw Hong Kong people there.

The deliciousness of the grilled crab on my first visit blew my mind, leading to my third visit this season for Kinoyama crab day. Once again, I am completely satisfied and grateful for the same excitement as my first visit! I'll have to wait patiently until next season's opening day. The homemade Worcestershire sauce and crab fry are delicious♪ Thank you for the meal.