Once I had hoped to visit the renowned restaurant Kiyota. With half a century of history, it offers a tranquil space where exquisite sushi, passed down through generations, is served. There's no menu; only an "omakase" comprised of the day's freshest ingredients. Here's what I enjoyed: Salmon Roe, Flounder Marinated in Kombu, Squid, Steamed Abalone, Abalone Rice Soup, Seared Tuna Collar, Red Sea Urchin from Amakusa, Tuna, Marinated Mackerel, Marinated Yellowtail, Fatty Tuna, Medium Fatty Tuna, Marinated Tuna, Flounder Marinated in Kombu, Squid, Traditional Edo-Style Gizzard Shad, Scallop Roll, Shrimp, Baby Shrimp and Shrimp Roe, Sea Urchin Roll, Conger Eel, Pear, Persimmon. Among the splendid selections, the tuna left the strongest impression—it truly lived up to its reputation as Japan's finest. And the eel was exceptional too, in my opinion, the best in Japan. Each sushi piece was crafted with unparalleled passion and heart. It was an unforgettable experience that will stay with me for years to come.

Entering a somewhat obscure roadside shop, adjacent to a sushi restaurant and a favorite bar in the neighboring building, upon stepping inside, you see a single row of counter seats on the left side. The interior is refreshingly devoid of any extravagant decorations, though there is some modern art. Familiar with the phrase of a legendary craftsman's disciple, I recognized this place, and indeed, the food was delicious. I particularly wanted to try thinly sliced steamed abalone served in a lump resembling a shellfish. The first bite of this delicacy was both simple and complex, truly inspiring. The omakase selection of Japanese sake included reliable choices like Kokuryu, Tsuru Rei, and Nabeshima. The clientele consisted of sushi enthusiasts, middle-aged regulars, and accompanying guests, none of whom were intrusive. However, it saddened me to realize that those who dine on others' money lack concentration.

A small and easy-to-eat sushi with a feminine touch. Kiyota-san's delicious offerings remain consistently good. While not everything is mind-blowing, the overall quality is high. This time, the joy came with the tuna grill (laughs). It's still my favorite. Both the Shinko and fresh squid are available as sushi and sashimi, which is fantastic. Looking forward to the salmon roe next season. Fresh squid sashimi ⭐︎ Steamed oysters from Aomori ⭐︎ Grilled tuna ⭐︎ Fresh squid sushi ⭐︎ Fatty tuna ◎ Clam broth ⭐︎ Conger eel ◎ I still love the temperature and seasoning of the conger eel. ^^

It boils down to one word: happiness. Typically, before heading to a sushi restaurant, I get full before even reaching the nigiri. But this day, I finished everything. The nigiri were slightly smaller, which was pleasing for women! On the day we visited, apart from us, the customers were all from overseas. The head chef politely dealt with them in English. It made me think I'd like to come back when my friends from abroad visit.

The restaurant, true to its name of inheriting tradition, was impeccable in every aspect. We arrived at 6 o'clock, with only one other Japanese couple already there. We started with bottled beer, then moved on to sake, consuming about a litre between the two of us. We indulged in over 30 dishes, starting with firefly squid. The standout was the perfectly cooked tuna collar; as soon as we pierced it with our chopsticks, the trapped oils overflowed. The seared flatfish, the more you chewed, the more flavor emerged, making you want to savor it indefinitely. They didn't follow the recent trend of aging, insisting on serving everything raw. Each part of the tuna had its own distinct taste, all delicious! The thickness of the ark shell was addictive, and the balance of vinegar in the vinegar rice was superb. Later, two groups of foreign guests arrived, and although their perfume was strong, the master quickly noticed and discreetly deodorized the area so they wouldn't notice. Hygiene was paramount; utensils were reset after each use, and the sushi counter was wiped clean after every dish, showing great care. Both the master and the hostess seemed to have studied English diligently, as they explained each dish to the foreign guests. The threshold isn't low enough for frequent visits, but I'd definitely like to come again.

I'm traveling across the country in search of truly delicious food. I love anything delicious, from fine dining to casual eateries. [Area] Tokyo, Ginza area [Genre] Sushi [Awards] Tabelog Bronze Award 2023, Tabelog Sushi Tokyo Top 100 Restaurants 2022 [Number of Visits] First visit [Crowdedness] Reservation required [One-word Comment] The small-sized sushi was very easy to eat. The service was excellent, and I had a wonderful time. The value for money might be a bit low, though. Thank you for the meal. [Evaluation Criteria] I mainly base my scores on the taste of the food. I also add or deduct points for cost performance, service, and ambiance and facilities. The scores represent the overall experience, with comments provided as extras. I evaluate points relatively according to the cuisine genre, so even high-end dishes might receive low scores if not tasty, and conversely, street food or casual dining might receive high scores if delicious. I periodically adjust scores for consistency. Hotels, inns, golf courses, etc., are evaluated on a 0.5-point scale for the entire facility. Please refer to the profile for more details.

The foreign guests on both sides had a peculiar scent, which made me apprehensive at first, but once the meal began, I entered the Yoshizawa World. The food was so delicious that I became completely engrossed in it! The sea bream from Saga, Aomori prefecture, steamed abalone, grilled tuna with a rare center and rich fat, and the salted kohada from Kumamoto, all started the sushi experience. It felt like wearing a Yamakasa festival hat. With minimal pressure, the sushi was swiftly made, including squid, fatty tuna, medium fatty tuna, kohada, sea bream, hirame with kelp, and superb small fish rolls. The red meat from Aichi prefecture, Mirugai, was unbelievably good. The large prawn was life's best dish. The white prawn omelet and sea urchin roll were beyond exquisite. The tuna roll, mixed with various parts, was simply the best. The cucumber roll was incredibly juicy, and the pickled gourd roll was fantastic. For dessert, we had Setoka, which was refreshing. It was ridiculously, unbelievably delicious and fantastic.

I got so engrossed in chatting with my beloved Kiyota-san that I almost forgot to take a crucial picture of the tuna. My mistake! But considering the amazing tuna festival they have, it's understandable why the price is what it is. There's no doubt that the best tuna in Japan is at Kiyota. It was incredibly delicious! I'll definitely visit again. Thank you for the wonderful meal!

I couldn't get a reservation at Suzukiya or Sataketo, so it was my first visit. The food is delicious, but everything lacks impact. The portions are small, and the thickness is thin. The rice is also scarce, so it feels consistently unsatisfying. Despite this, I feel the cost performance is a bit poor for this price range. The atmosphere of the restaurant is lighter than expected, lacking a sense of weightiness. As a result, the clientele is mostly young girls, giving it more of a Minato-ku vibe than Ginza. Taking all these aspects into consideration, the conclusion is that the taste is good, but the cost performance is not great.

I really like this place because it's so cozy. My favorite dish at Sukiyo-tan is the grilled tuna, but this time it wasn't available, and I almost cried. I was so sure it would be there... It's heartbreaking. Anyway, I switched my feelings and started with some sushi. Somehow, it tasted better last time. Maybe it's the compatibility with the toppings? Or am I still upset about the grilled tuna not being available? Haha. I hope next time they'll have the grilled tuna. Please, please let it be available next time... 🙏

I visited for lunch after luckily securing a reservation. The interior was bright and clean, possibly the best among sushi restaurants I've been to. The head chef was friendly, and despite the restaurant being in the super high-end category, the atmosphere was relaxed. The quality matched the price range; the ingredients were top-notch, resulting in exceptionally delicious food. However, while the tuna was incredibly tasty, there was a bit too much of it from the sashimi part, so I wished for a bit more variety. Apart from tuna, the squid, conger eel, egg, and dessert were all exceptionally delicious. Considering the price, it's not a place one can frequent often, but it's truly a renowned establishment, and I'd like to visit again when the opportunity arises.

I brought my adorable younger brother here to celebrate his birthday and to let him experience the dignity of a traditional establishment. Despite its imposing interior and meticulous service, this place manages to maintain a warm and friendly atmosphere through its excellent communication. I was truly impressed! 😊

Despite arriving before the reservation time, the hostess welcomed us saying, "It must be cold outside." This warmth extended to the cozy atmosphere inside, leaving a very positive impression. It's rare for a high-end sushi restaurant. Upon being seated, the drink prices were about 1.5 times higher than average, but having my favorite Junmai Daiginjo was impressive, albeit at a price point uncommon compared to other places. At this ¥60,000 sushi restaurant, freshness and quality are emphasized, yet a bit more attention to hygiene could enhance the comfort. The couple, likely regulars, conversed with the chef about other sushi restaurants. The chef remarked that none of them have achieved above a bronze on Tabelog (restaurant review site). In the ¥30,000 price range, the sushi I've had elsewhere has always been flawless. It was a night where even as an amateur, I felt the importance of not underestimating Michelin judges. While regulars might not require it, as newcomers, we were confused by the lack of explanation about the sushi. The neighboring solo diner was informed that the Negitoro used three types of tuna, which we anticipated for ours but didn't receive. Lastly, the only thing explained was the tamagoyaki (sweet omelette), which was disappointing considering its obviousness. Despite the delicious taste, this led to a slightly critical evaluation. I won't return, but I wish them prosperity.

November's Kiyota-san gathering, a monthly tradition. The distinctive atmosphere here makes it clear whether it suits you or not. Personally, I love it, especially when facing the sushi. On this day, when I mentioned it was my friend's birthday, they surprised us with a birthday cake! The usual lively atmosphere turned into a cheerful one, and it was incredibly enjoyable! As always, it was fantastic! Thank you very much! Itadakimasu!

My experience at the renowned sushi restaurant "Kiyota" in Ginza, where my former boss took me, was truly magnificent. The ambiance was elegant and tranquil, overwhelming with its luxury as soon as I stepped in. Seated at the counter reserved by my boss, we were served some exquisite dishes followed by a serving of tuna nigiri. Its beauty and vibrant red color caught my eye. With the first bite, I was moved by the rich and deep flavor of the tuna spreading in my mouth. From the fatty toro to the perfectly textured akami, I savored various cuts of tuna, all exquisite. The skill of the sushi chefs was truly remarkable, with each piece meticulously crafted. The balance between the rice and the fish was exquisite, and the freshness and aroma upon tasting were exceptional. I was impressed by the craftsmanship of the chefs in bringing out the best of the sea's bounty. Moreover, the service was top-notch. The staff were attentive, timing the delivery of each sushi according to our pace. They promptly cleared finished plates, consistently providing a pleasant atmosphere. "Kiyota" lived up to its reputation as a top-tier establishment, embodying Ginza's hospitality and quality. From this wonderful experience, I once again felt the allure of sushi and the skill of the artisans. The luxurious moment I enjoyed at this renowned Ginza establishment has become a special memory. I am filled with gratitude to my boss for providing me with this opportunity. I look forward to enjoying meals at various other renowned establishments, including "Kiyota," in the future.

I visited this place for lunch for the first time. The counter had three seats, spaced out comfortably with ample chairs. There seemed to be private rooms at the back. The counter itself appeared to be a large single wooden board, similar to the one used to serve sushi. They were meticulous about cleaning, and you could tell they put a lot of effort into it. We started with sashimi, then had grilled dishes before moving on to nigiri sushi. Here's what we had that day: - Red snapper - Squid with ink - Salmon roe - Grilled abalone - Lean tuna - Fatty tuna - Baby gizzard shad - Flounder - Marinated herring - Squid with its liver - Rolled young yellowtail - Rolled small sardines - Rolled fatty tuna - Rolled shrimp - Rolled pickled radish - Rolled persimmon - Additional salmon roe gunkan Everything was incredibly delicious. What particularly stood out were: - Salmon roe: Each individual egg was so rich in flavor, you could tell it was top-quality. Apparently, it's only available fresh during this season. - Grilled tuna: Perhaps the best grilled fish I've ever had! Juicy, yet not overwhelming, it just melts in your mouth. - Baby gizzard shad: The texture and the balance of vinegar were perfect. It was tasty as sashimi, but having it with rice made it even better. - Rolled young yellowtail: The chef seems proud of this one, and rightly so. Following his advice to eat it quickly, the crispy yet tender fish blends seamlessly with the rice, almost dissolving in your mouth. It defied my preconception that eel sauce dominates the flavor. The eel itself was delicious. The chef was friendly and engaged in conversation, which enhanced our dining experience. He's very particular about his ingredients and only serves sushi when it's at its best, depending on the season or the day. I definitely want to visit this place again.

Please register for participation in the offline meeting on the official LINE account. The LINE official account is https://lin.ee/M97scKk. This was my first visit to "Kiyota" for a meal with Mr. Yoshizawa. While I had been to the separate dining area several times before, at Kiyota, I had only stopped by once just for a nibble and once to enjoy some drinks, oddly feeling quite indulgent. The tuna was from Ishiji. As soon as I sat down, two pieces of tuna were served: Otoro, Chutoro, sandwiched with fresh squid in between, followed by lean red meat. After rinsing my palate with a soup, I had young flounder, sea urchin roll, and Kamatoro. Mr. Yoshizawa's sushi making skills are delightful. You can tell even from the small details that the use of vinegar leans towards the classical style, yet the rice is perfectly seasoned with salt and vinegar without any hint of unpleasantness. Instead, it's refreshingly pleasant. The sake options include Higansen or Yatsuyama. It's wonderful that there are also sake choices like Nantoka 6 that aren't overly sweet or heavy. I believe sake shouldn't overpower the food nor should it be more delicious than the food. Ultimately, I think clarity and freshness are the most important. The dessert at the end was also incredibly delicious... I wonder where they get it from (laughs). Their main dish is udon. TikTok: https://www.tiktok.com/@alwaysudon LINE official account: https://lin.ee/M97scKk Official blog about udon as the main dish: https://alwaysudon.com/eskomeat-shirokane/ Instagram: https://instagram.com/alwaysudon/ YouTube: https://www.youtube.com/user/techno9353/featured Official newsletter: http://alwaysudon.online/mailmagazine/

"Always Udon" Instagram: https://instagram.com/alwaysudon/ "Always Udon" TikTok: https://www.tiktok.com/@alwaysudon Visited Kiyota for the first time at lunch. Came here to have a meeting with friends while enjoying some appetizers. It's lovely to see Yoshizawa during the daytime as well. We had sashimi of squid and red snapper, steamed abalone, sautéed fatty tuna, and tuna nigiri ranging from lean to fatty cuts. Kiyota's tuna is delicious. It has a different flavor profile compared to Sushi Saito's tuna. We paired our meal with Hakkaisan or Higashi-kan sake. It's just amazing. Sometimes, you want to indulge in a luxurious lunch. Official Blog: https://alwaysudon.com/

The atmosphere is great and everything is delicious. I'd love to go again, but it depends on whether I can get a reservation. I want to go again! It's a famous restaurant, but the friendly service, not snobby, is very appealing. Posting as a memo since I tend to forget the places I've been to and can't remember them easily.

Daily adventures in pursuit of visiting 100 famous eateries. Today's stop is Kiyota, a sushi restaurant in Ginza that was selected for the Sushi Hyakumeiten 2022. Kiyota stands as one of Ginza's most prestigious establishments. Its founder, Shigezo Fujimoto, was a legendary sushi craftsman, often hailed as the "Emperor of Sushi" or the "God of Sushi," who trained at Futaba. The second-generation chef, Takeshige Niitsu, was renowned as both a genius and an eccentric artisan. Presently, the third-generation chef, Masashi Kimura, and the fourth-generation chef, Shigehiko Yoshizawa, have upheld the restaurant's esteemed status for over half a century. It's said that Fujimoto initiated the tradition of ordering omakase, which greatly influenced the sushi industry as a whole. Particularly renowned for its tuna, the restaurant is known to abstain from serving tuna when it's not of superior quality. Arriving at the restaurant just before 7 p.m. on a weekday, it's located inconspicuously near Dentsu Street in Ginza, though it's easy to find on Google Maps due to the adjacent parking lot. The entrance, marked with a black signboard, leads into a counter seating area where patrons are warmly greeted. The chairs are sturdy and comfortable, setting a relaxing ambiance. The course meal begins, featuring a succession of dishes. Starting with sashimi and soup made from pre-cut tuna and sea urchin, the chef then proceeds to craft nigiri sushi, predominantly featuring tuna varieties like akami and toro. Photography of the sushi is restricted without permission, so one must satisfy themselves with admiring the exterior of the establishment.