Kiyota is tucked away in a quiet street near the busy shopping area of Ginza.
The restaurant has a half-century history. Kiyota once closed its doors when Takeaki Niitsu, a legendary second-generation master, retired. It reopened in 2001 by Tadashi Kimura, a third-generation chef, who was introduced to the owner through a wholesaler. Chef Kimura is assisted by Norihiko Yoshizawa, a fourth-generation chef.
Passing through the noren (curtain) with its blue carpet, one enters a clean and serene atmosphere. The interior theme is very simple in style with a wooden counter table with 9 seats. An antique bicycle will greet you at the entrance. The bicycle was reputedly used to procure fish by the original owner. The exterior of the building has a plain, dark theme with walls made of solid wood. You will see the restaurant name carved in mahogany wood in Japanese characters right next to the entrance.
Kiyota serves Edomae style sushi. The menu is restricted to omakase and uses only the best stocks of the day. The restaurant takes special pride in their maguro (red tuna). Maguro is the most famous of Japanese delicacies. Choices are: otoro (fatty tuna), chutoro (medium fatty tuna), Shimofuri (marbled tuna) and akami (red colored meat tuna). Anago (conger eel) is another exquisite nigiri that will surely melt in your mouth.
Reservation is a must!
つまみも握りも深い味わいです。素材のポテンシャルを引き出す大将の技が素晴らしい。 Quote from Google Map Review
Photographers: i_am_lina_s2
