Please register for the official LINE account to participate in the offline meeting. LINE official account https://lin.ee/M97scK Second visit. Amano from Tenmusu Senju Tsu in Kyoto Machiya store wanted to go, so I went together. Perhaps it was because of the season, but it was amazing this time more than last time. Not only the Chutoro of Ishimori, but also the shiny, small skin, and hirame were excellent. The umami spreads in the mouth as soon as you put it in, and you immediately understand, "Is this what good sushi is?" Kimura shows various cuts in front of you while making about 10 pieces of tuna. I have been to many sushi restaurants, but it has been a while since I was so impressed. It's like the reincarnation of Shigekura Fujimoto. When will I be able to go next time. TikTok where udon is the main food https://www.tiktok.com/@alwaysudon～～～～～～～～～～～～～～～LINE official account https://lin.ee/M97scK Udon is the main food official blog https://alwaysudon.com/tenmusu-senju-tsu/ Instagram https://instagram.com/alwaysudon/ YouTube https://www.youtube.com/user/techno9353/featured Official newsletter http://alwaysudon.online/mailmagazine/

The atmosphere and interior are very elegant, and both the host and hostess were very friendly, making it a relaxing and enjoyable experience. The food was top-notch! The sea urchin...a shining gem, the tuna...each dish was amazing. Delicious! I smiled as I savored each bite. Thank you for a wonderful time. I definitely want to go again!

I was very impressed by the sushi. Each piece had Kimura's unique flavor. As soon as the sushi entered my mouth and touched my tongue, it gave me a different sensation than any sushi I had eaten before. It had been a while since I had eaten such sushi. The way it was prepared was also beautiful and moving. This is a restaurant I recommend going to with someone special who appreciates good taste. It has the taste of the Showa era. I love sushi like this.

Genius sushi chef, Shigekura Fujimoto, led the opening of third-generation chef Masashi Kimura's restaurant "Kiyota". It is known for serving the most expensive sushi in Japan. The basic beginner's course starts at 88,000 yen, while regular customers can easily spend over 150,000 yen for the ultimate experience. They offer a rare Japanese sake priced over 400,000 yen per bottle. The restaurant only accommodates one party per day. Their tuna is famous, sourced directly from the fish market by Ishitsukasa. They serve a variety of sushi pieces using different parts of the fish. Many renowned chefs from around the country visit to experience the dream-like ambiance and exceptional food. The restaurant features outstanding tableware and sake ware, including pieces from famous artists like Rozen. The interior and exterior design, as well as the flower arrangements, are top-notch, creating an atmosphere of sophistication.

"Kiyota Honten" is said to be the most expensive sushi restaurant in Japan. Known for serving the best tuna in Japan, it is famous for its separate dining area called "Kiyota-Detached" which is on a whole other level. The average customer spends around 100,000 yen, but with drinks it can go up to 150,000 or even 200,000 yen. It operates on a reservation-only basis, but even first-time visitors can make a reservation for an omakase course, which is quite impressive. After visiting various sushi restaurants in Ginza, I decided to splurge and make a reservation for this legendary sushi restaurant to treat a friend who has always been there for me. The ultimate sushi created by the legendary sushi chef, the third-generation owner Kimura Masachika, is truly exceptional. The moment you step off the elevator, you enter a sophisticated space with only six seats. The experience starts with a champagne service followed by appetizers like abalone, dried halfbeak sashimi, and sea urchin, all of which leave a deep impression. While Kiyota is known for its tuna, that day we enjoyed a selection of tuna including otoro, akami, and chutoro. The meticulously prepared toro, especially the otoro, literally melted in our mouths, leaving a lasting impression. The last dish, hiki-pyo-maki, was rich in flavor with every bite, and we reluctantly bid farewell as we finished our meal. When my friend received the bill, they were shocked by the price, but restaurants like this offer a value that cannot be measured solely by cost. It's important to visit such places when the opportunity arises, as they may not be available in the future. After exploring many eateries in Ginza this year, I plan to slow down and take my time visiting the ones I really liked. Thank you for the feast.

I had been eagerly looking forward to the season of Shincho in June. The Shincho I prepared was like a work of art. It was incredibly beautiful and picturesque. The best Shincho with the best tuna in Japan. There is no greater luxury than this. I definitely cannot miss out on this luxury again next year, haha. It was amazing. It was delicious. Thank you for the meal.

Whenever I come here, the tension in the atmosphere gives me chills. There really is no other place like this one. Everything is top-notch and beautiful. Thank you for a delicious and luxurious experience. I will definitely be back. Thank you for the wonderful meal.

I revisited the upscale sushi restaurant "Kiyota Hanare" located in Ginza, a trendy neighborhood filled with high-end brand stores. The current owner is the fourth generation of the restaurant. It is a super high-end sushi restaurant with only one group accepted per day and requires a reservation. When I first visited, the price range was between 70,000 to 100,000 yen, but now it is said to be over 150,000 yen. The nearest access is Ginza Station on the Tokyo Metro Hibiya Line. From Aoume Street, you enter a side street and find the building facing Namiki Street, Ginza Fujikonishi 9th floor. Upon arrival, you are led to a separate room in the back of the restaurant for a welcome drink service. Then, you are seated at the counter. The spacious interior is bright and luxurious. By enjoying the masterpieces made by the chef in the tense silence, starting with appetizers and then sushi, I was particularly impressed by the tuna. It had the best taste I've ever experienced, with just the right amount of fat enhancing the flavor of the tuna. It was an exciting experience that I cannot wait to revisit if I have the opportunity. Thank you for the fantastic meal.

3rd generation Kimura owner at Kiyoda, following the lineage of the 1st generation Fujimoto and the 2nd generation Niitsu. Kiyoda is a must-visit for sushi lovers, known for its legendary chefs. Currently, the restaurant has been passed down to the 4th generation, with Kimura overseeing. The price is said to be the highest in Japan at 88,000 yen per person. The experience of interacting with these legendary chefs was filled with various emotions. The atmosphere is relaxed yet dignified, with one apprentice and one female manager. The unique and rare tableware used, such as a 100-year-old Baccarat beer glass and other exquisite pieces, captivated the eye. The skillful sushi-making by Kimura, which matched the beauty of the tableware, was truly mesmerizing. Among the impressive dishes were the red clam and Tokyo Bay surf clam, which reminded of other renowned chefs' techniques. The Tokyo Bay surf clam, a first after 11 years since the earthquake, was sourced through a unique channel. This dedication to quality shows Kimura's commitment to being a true artisan. While the experience may be on the pricier side, it is truly priceless and unforgettable.

I occasionally visit "Kiyota" in Ginza, but I have never been to this "Kiyota-Rin" place. I was a bit hesitant to go because of the high prices I heard about, but since I can't travel right now, I decided to give it a try with my wife. It is located on the 9th floor of a building in the heart of Ginza's 5th avenue. Upon entering, it feels like a different world! Since we arrived a bit early, we were asked to wait in the back tatami room and served champagne! The atmosphere in the tatami room was great, and we were already in high spirits. When our appointment time came, we were seated at the counter. It's a luxurious space with only four seats. The air of elegance flows through. This is where the world of Kimura, descended from the renowned sushi chef Fujimoto, begins. To conclude, it was insanely expensive! But incredibly delicious!!! It was without a doubt the most delicious sushi I have ever had! But the price was also without a doubt the highest (around 110,000 yen per person)! The dishes we had included grilled small pillars, hoshigarei (from Mie), aori squid, red clam foot, abalone, sea urchin, seared fatty tuna, authentic Edo-style (Tokyo Bay) red sea bream, chest fin fatty tuna, middle part red tuna, medium fatty tuna, turbot, ark shell (from Ehime), mirugai (from Aichi), firefly squid, red clam, abalone soup, tuna flakes, sea urchin roll, mirugai, small skin (from Kumamoto), triple fatty tuna, clam, sea bream roll, grilled conger eel, kappamaki, shrimp and small pillars tamago, dried gourd roll, and dessert of watermelon. In the end, we also had another serving of medium fatty tuna and received a last piece of sushi from the chef. The sushi rice was deliciously slightly sweet and sour, with each grain standing out. Additionally, the selection of alcohol was impressive, with rare and expensive brands available. I stuck with a 3,000 yen highball while admiring the expensive options. If I had indulged in those, the alcohol bill alone would have amounted to thousands of yen.

This sushi restaurant where your back straightens just by eating, offers top-notch sake, dishes, tuna, and skill. On this day, I was invited to a private party. The legendary sushi chef, Mr. Kimura, served a variety of premium tuna cuts at Isshinji. The red meat was unbelievably delicious! Of course, all other toppings were also top quality. I truly enjoyed the meal, it was a delightful experience. Thank you for the feast. Thank you so much for reading until the end. Your feedback, likes, and saving this restaurant to your list are highly appreciated and motivating. Please continue to support us. Also, check out my Instagram page @mariko_fujisaki.

A while back, I visited "Kiyota Hanare," known as the most luxurious sushi restaurant in Japan, for dinner. Located on the 9th floor of the Ginza Fujikonishi Building, just a 1-2 minute walk from Ginza Station along Namiki Street. The restaurant has a very luxurious feel, with expensive carpets covering the floor. We started with appetizers in a private room, then moved to the counter for sushi. The balance of rice and toppings was excellent, and each piece of sushi was delicious. Despite being a tough season for tuna, the quality was outstanding. However, there weren't many types of toppings, so we ended up with three pieces of small fin tuna. I heard that Chef Kimura has a deep appreciation for tableware, but on this day, everything was by Rosanjin. It was amazing. I left Ginza satisfied after enjoying the most luxurious sushi at the most luxurious restaurant. It was a truly special experience. I hope to visit again if the opportunity arises. Thank you for the meal.

Mr. Kimura, a sushi chef who served as the third generation of Kiyota, has retired from his position and is now starting anew in Ginza as the owner of "Kiyota Hanare." The restaurant welcomes guests with the finest table settings and exquisite dishes. The dishes are served on beautiful Rozen porcelain dishes, and the craftsmanship of the counter made from a single slab of wood is truly impressive. Although the location has changed, the quality of the tuna at Kiyota remains unchanged. Each piece of tuna dances on a small bed of rice, showcasing Mr. Kimura's skill. The course includes highlights such as flounder, fresh cuttlefish, abalone, kohada, sea urchin, and conger eel, all of which are expertly prepared. A unique experience is the finely chopped wasabi roll, which is surprisingly mild and refreshing, making it a perfect end to the meal. The craftsmanship of the finely chopped wasabi is also worth admiring. It is no wonder that many consider Kiyota to be the best sushi restaurant in Japan. Thank you for the wonderful meal!

The minced tuna bowl was unusually delicious. The restaurant had few seats and was calm. The chef is the third generation of the Kiyota family.

I had Ryuge and Hakkaisan sake for 196,000 yen. It seems Ryuge is also 350,000 yen per bottle. Hmm, it's a bit on the expensive side.

The materials, equipment, space, and craftsmanship are all top-notch. This sushi restaurant is unparalleled and one-of-a-kind. It's unlikely that another sushi restaurant of this level will emerge in the future.

Exceptional and exquisite.