Last meal of February in 2023 was at a restaurant called "Kiu" around Karasuma in Kyoto, rated 4.40 on Tabelog. I was invited to a private reservation-only meal at Sushidokoro Hisada, ranked number 1 in Okayama Prefecture on Tabelog 2023 Silver and Tabelog 2022 Top 100. The restaurant only operates a few days a year, and I was grateful for the opportunity to dine there. I was surprised from the first course, with dishes like Samgyetang and steamed abalone. Each dish had a unique and original flavor, meticulously prepared. It was not just sushi as I had expected, but a series of pleasant surprises. The head chef was also very friendly, making the dining experience enjoyable. The menu for the day included Samgyetang, steamed abalone, mackerel with white balsamic vinegar and miso, scallops with shichimi and sesame, cod milt with turnip sauce, mugwort gluten grilled over charcoal with moonlight lily root, Maizuru squid with Yoshida Ranch hard cheese, 16-herb medicinal curry, eel with winter melon cooked in dashi, mozzarella cheese nigiri, blue squid ear part, white shrimp, red tilefish, blackthroat seaperch with Seigoin turnip and yuzu pepper, cucumber roll, white miso ramen with a hint of green curry, matcha cheesecake, pepper raw gluten, and Rooibos tea with a touch of Taketsuru. #Kiu #KyotoGourmet #SushidokoroHisada #ReservationDifficultRestaurant #SuperReservationDifficultRestaurant

I visited a sushi restaurant located a 5-minute walk from Shijo-Karasuma Station, which is completely by reservation only and known for being difficult to book. Thanks to an invitation from Mr. M, a representative of the Japanese cuisine world whom I am always grateful to, I was able to visit. The restaurant features innovative dishes that lean more towards creative cuisine than traditional sushi. The appetizers paired well with Japanese sake, and I ended up drinking quite a bit. The atmosphere was different from the sushi restaurants I usually go to, and I had a strange feeling of not really eating sushi while eating sushi. It was a very good experience. The payment method is cash only, and the total cost was 44,000 yen. It was delicious. Thank you for the meal.

Last time I went, there were more pieces of sushi than before! It's becoming more like Hisada-san's style. Kiusan can only be reserved for private parties, so you can eat without worrying about the surroundings, which is great! The Taberogu Awad 2023 SILVER-winning sushi WEST Top 100 Restaurant 2022 winner Hisada Taisho also has a place called "Sushidokoro Hisada" in Okayama. But it's such a difficult place that it's impossible to go to. It seems that they only open 24 days a year, so only a very limited number of people can go, and it's quite strict. Kiusan is reserved for up to 6 people, and the course usually ends in about 2 hours! I really like Kiusan because you can experience the unique feeling of a changeup pitch. Visit date: August 9, 2023 [Omakase course] - Octopus from Akashi - Pickled fatty tuna - Grilled eel with okra and plum paste - Simmered scallop with mustard vinegar miso - Mozzarella cheese from Yoshida Ranch - Sea urchin with black pepper and olive oil - Bigfin reef squid - Meichidai (Japanese seabream) - Flounder fin - Sillago fish - Alfonsino - Red meat - Giant clam - Fatty tuna - Nodoguro (blackthroat seaperch) with plum paste - Fatty tuna with pickles - Cucumber roll with black pepper - Green curry ramen with acidity and yellow chives - Matcha ice cream The sushi rice is not too big, and there are not too many items, so you can easily finish it smoothly. It's something that girls would love!! Instead of traditional sushi, it's all about unique and punchy flavors that I've never tasted before, and they're all delicious. Personally, I like the simmered scallop as an appetizer. The combination with mustard is excellent, and the richness is irresistible. The impressionable piece of sushi this time was the nodoguro, especially with plum paste, it had an indescribable unique feeling. I was surprised to see green curry-flavored ramen served as the finale this time! It was so delicious that I wanted a second helping! This time, it was my friend's birthday, so I asked the head chef to prepare a cake, and the choice of cake was also great haha I love the kind and funny head chef (*^ω^*) A restaurant I want to visit regularly! Thank you for the meal.

"Kiu" Sushi - Kyoto, Shinmeicho Kiu is a unique and creative sushi restaurant located near Kyoto's Shijo-Karasuma. It was opened by Chef Hisada, from the renowned sushi restaurant Hisada in Okayama. The restaurant operates on a complete reservation-only basis, with seating for 5-6 people and a complete private booking system. Contact information is not disclosed, and inquiries via email or SNS are not accepted, making reservations quite challenging. Chef Hisada is incredibly entertaining, and our dining experience was filled with laughter. The private booking system allows guests to enjoy their meal without any distractions, making it ideal for those who appreciate such an intimate setting. I recommend reaching out to Chef Hisada via LINE for reservations. I would love to visit again when I am back in Kansai. #Kiu #sushi #Kyoto #reservationchallenging #gourmet #wine #Japaneserestaurant #sake #Ebisu #Nakameguro #Shibuya #Omotesando #Aoyama #Harajuku #Azabu #Hiroo #Ginza #Tokyo #orthogourmet

I visited the restaurant "Kiu" today and had a satisfying meal. The menu included Sangatan medicinal soup, octopus from Akashi with rocket salad in Tosazu jelly and ginger, swordfish with spicy daikon and snap peas with black shichimi, simmered scallops with spicy vinegar miso and ichimi, grilled eel with Akagara chili and shichimi, brattina (Italy) soy sauce-marinated olives with olive oil (Okayama), hard cheese (Yoshida Farm), black pepper (Cambodia), Ishigaki sea bream, golden eye snapper with yuzu pepper, small horse mackerel with shallots and ginger, kinmedai with ponzu vinegar, aori squid with vinegar, citrus marinated fatty tuna miso soup (yellow chive white miso base with ichimi), nodoguro, white shrimp, purple sea urchin (Mie Prefecture), hand-rolled sushi (pickled radish, micro herbs, cucumber), mascarpone ice cream, and organic rooibos tea. I was very satisfied and definitely want to keep coming back to this place!

I visited Ki-u, a hidden gem sushi restaurant in Kyoto that operates on a referral basis. The head chef of Sushidokoro Hisada occasionally opens this restaurant in Kyoto. In addition to traditional sushi, they also serve creative and delicious dishes. The chef's humorous talk had everyone laughing throughout the meal! I was invited by a regular customer on this day and was able to visit. I would love to visit again if given the opportunity. Thank you for the wonderful meal!

In Kyoto Karasuma, at the exclusive introduction-only sushi restaurant Kiu, Chef Hisada has created a unique concept that goes beyond traditional sushi by incorporating French-style appetizers. The pre-sushi course includes a "medicinal curry" with a rich and spicy aroma, yet surprisingly light and refreshing aftertaste. The sushi itself, made with shari seasoned with balsamic vinegar, red tuna, golden eye snapper, and blackthroat seaperch, was exceptional. The delightful conversation with Chef Hisada about the Seto Inland Sea added a touch of humor to the blissful dining experience.

"Kiu" stands quietly near Kyoto's Shijo Karasuma. It is a unique and innovative sushi restaurant opened by Master Hisada of the renowned sushi restaurant "Hisada" in Okayama. The restaurant operates on a reservation-only basis with complete privacy, accommodating only 5-6 guests at a time. Tonight, I invited friends from Tokyo to enjoy the exquisite cuisine of the genius Master Hisada while savoring wine and sake in early summer Kyoto. The set menu at Kiu includes creative dishes such as Chicken Soup, Octopus from Akashi with Red Vinegar Jelly, Tachiuo from Kanagawa with Ponzu Sauce, and more. The sushi selection features various types of fish with Balsamic Vinegar-seasoned rice, including Tuna, Snapper, Striped Jack, and more. The meal ends with House Orange Sherbet and Rooibos Tea for dessert. The drink menu includes Beer, Champagne, White Wine, Red Wine, and Sake from various regions in Japan and France. The unique world of Master Hisada's cuisine and sushi is truly wonderful, earning him the title of a genius. Bringing friends from Tokyo to experience Hisada's world always brings joy to everyone. The private setting allows for a comfortable and enjoyable dining experience. Conversations with Master Hisada are always so enjoyable that it's easy to end up drinking too much. Thank you for the wonderful meal. I will definitely visit again.

This time, we visited the restaurant for lunch with five people. The dishes were all original and went well as appetizers for drinks. The sushi was delicious, but considering the price, it was a bit disappointing that there were no shellfish, crustaceans, or sea urchin. Overall, the cost performance was not great. Thank you to the friendly chef!

[May 2023 Private Reservation Event♪] This place only accepts private reservations, so it can be quite challenging to handle everything from booking to recruiting participants on your own. This time, I joined in a bit by mixing my own reservation with a friend's reservation for the 5th visit. Although it's technically a sushi restaurant, they serve a unique nigiri course that includes unconventional appetizers and nigiri sushi with balsamic vinegar. The middle of the course features a medicinal herb curry, and it ends with ramen! Once again, I was captivated by the innovative course at "Kiu," a sushi restaurant that's not just about sushi. [May 2023 Chef's Choice Course♪] [Appetizers] - Roasted green tea - Medicinal herb soup - Grilled kue (from Wakayama) with yellow chives and spicy radish - Simmered scallop with spicy miso (Estrella vinegar) - Medicinal herb curry with celery and fu - Grilled eel with sauce, asparagus from Koropokkur Village, cheese from Yoshida Ranch, black pepper - Awaji Island Okuda tomato with Tosa vinegar and wasabi, cheese from Yoshida Ranch - Sakakiyama beef kalbi with new burdock sauce and spicy mustard [Nigiri Sushi] - Bigfin reef squid - Marbled flounder - Tuna lean - Tuna medium fatty - Golden threadfin bream - Striped jack with spicy soy sauce - White shrimp - Purple sea urchin (from Wakayama) The sushi is advertised as using balsamic vinegar in the shari, which may surprise some people, but they actually use white balsamic vinegar, which is mild. [Finale and Dessert] - White broth ramen (might have been different?) - South orange (buntan) with organic raw sugar gelato - Organic rooibos tea - Approximate total: 45,000 yen per person Location: Two stops north on the Karasuma Line from Kyoto Station, nearest to Shijo Station or Karasuma Station on the Hankyu Kyoto Line. If coming from the subway, take exit 3 and head west on Ayakoji Street, or from Hankyu Karasuma Station, take exit 15 and head south on Takakura Street.

Introducing a Kyoto sushi restaurant run by Master Hisada from the legendary sushi restaurant Hisada in Okayama, which is only open for a few days a year. The restaurant, called "Kiu," is located a 5-minute walk from Shijo Station on the subway or Karasuma Station on the Hankyu line. It is a small and stylish counter seating for 6 people on the second floor. Kiu operates by reservation only, with a minimum of 5 and a maximum of 6 people per group, allowing you to enjoy the unique world of Hisada's sushi. The menu consists of appetizers and nigiri sushi, showcasing Hisada's unique style using various ingredients and seasonings. The sushi rice is blended with salt, white balsamic vinegar, and balsamic vinegar, offering a delicious and unforgettable dining experience. The atmosphere is lively and fun, with Master Hisada engaging in playful interactions with guests. The omakase course includes a variety of dishes such as new burdock consommé, Mink whale tail meat, and 16-herb curry. Enjoy a one-of-a-kind dining experience at Kiu! ==================== If you find this helpful, please save it for future reference.

First visit. I visited thinking it was a sushi course. I had visited a certain kaiseki restaurant in Fukuoka a long time ago, and this was my first visit since then. Before the sushi, a delicious curry came out, and I was worried if the sushi would start next?? But there was delicious sushi of course. Various elements are generously incorporated, but overall it is well organized as a course and not forced. Delicious. I felt Mr. Kuda's deep study, a wonderful course that is gentle on the body. I understand the title of genius! I would like to visit the shop in Okayama too.

We visited a Kyoto sushi restaurant in March with a budget of 48,000 yen, organized by Yassan, with a group of close gourmet friends. There were 6 participants, with 5 of us having attended the previous few times, showing how popular the restaurant is. The chef's table surrounded by Chef Hisatake can only be reserved for 5 or 6 people. They serve several creative dishes followed by sushi. They mentioned that the menu can be adjusted if requested. Champagne and wine are available starting from around 10,000 to 20,000 yen per bottle. They also offer delicious desserts and tea, so please visit the restaurant at least once.

Kyoto Shijo Karasuma, "Kiu" focuses on vegetables and uses unique vegetable sauces to create delicious dishes with seafood. It is a sushi restaurant that transforms traditional sushi into innovative Italian-style cuisine. The chef from Okayama's sushi restaurant "Hisada" has a talent for using vegetables in a creative way. On this day, we tried the "Consomme Jelly" dish, which featured a flavorful consomme with a sauce made from fresh burdock root and wasabi, creating a delicious and unique combination. The "Scallop" dish featured juicy scallops cooked at a low temperature, topped with white asparagus sauce. The white asparagus was grated and then cooked, resulting in a sweet and aromatic flavor that complemented the scallops perfectly. The "Shinshu Beef Marushin Roast" was served with grilled yellow chives, adding a nice touch. The sushi, made in the style of a traditional sushi restaurant, featured vinegar-seasoned rice topped with various ingredients such as Miyagi's "Hon Maguro" and "Kinmedai" with yuzu pepper. The "Rolled Sushi" was a unique combination of pickled cucumbers with herbs wrapped in seaweed, creating a complex yet delicious flavor. Overall, it was a delightful dining experience.

This is my second visit. I was invited to a private room on the second floor of a building a little way from Shijo. I am grateful. The seat, which can accommodate six people, was full. Once again, I enjoyed the wonderful world of Hisada that can only be experienced here, with beautiful dishes. The alcohol was also delicious. Please invite me again.

After six months, Ki-san is back with his signature style at the restaurant. The sushi servings have slightly increased compared to before. The menu included dishes like hairy crab with fresh sea urchin and Tosazu jelly with wasabi, firefly squid with white asparagus sauce and hard cheese from Yoshida Ranch, flatfish sashimi with grated daikon and mustard miso, grilled abalone, yomogi wheat gluten with lily root sauce, medicinal herb curry with chicken meatballs, eel with karasumi (bottarga), soy sauce-marinated mozzarella with olive oil from Okayama, Ishigaki sea bream, bigfin reef squid, lean tuna, octopus, flathead fish, scallop, cucumber and herb roll, white miso ramen, dessert, and rooibos tea.

*Kyoto Karasuma~Kiu (4/8) Budget 50,000 yen #Tabelog 4.41 - A unique sushi restaurant in Kyoto serving sushi, medicinal herb curry, white miso ramen, balsamic vinegar with cheese, etc. #Kiu #sushi #sushilovers #sushitime #Kyoto lunch #gourmet #food #foodporn #foodie #foodstagram #Karasuma gourmet #Kyoto gourmet #Kyoto #Karasuma #sushi lovers #sake lovers #food lovers #gourmet lovers #Kyoto lovers #difficult to reserve #new discovery

Located a 3-minute walk from Kyoto Karasuma Station, "Kiu" is a creative cuisine and sushi restaurant opened by Master Hisada of the renowned "Sushidokoro Hisada" in Okayama. The restaurant operates on a completion introduction basis, with no public phone number and no inquiries allowed via email or SNS, making reservations extremely difficult. The restaurant, which accommodates 5-6 people on a private basis, was designed by Hisada to create an atmosphere where guests can feel as comfortable as inviting close friends over to their own home, without the need to worry about sharing a table with strangers. Tonight, in the lively and laughter-filled space of Hisada's world, we enjoyed delicious dishes and sushi. ◎ Regular Visit [Kiu's Omakase Course] * Comments are included in the photos 【Dishes】 ◆ Yoko wa (young tuna) with a jellied leaf wasabi ◆ Steamed abalone with a spicy vinegar miso liver sauce with balsamic vinegar ◆ Firefly squid, white asparagus, Yoshida Ranch hard cheese, and moonlight lily root on Akagarashi ◆ Grilled flatfish with Cambodia black pepper ◆ Chicken meatball herbal curry ◆ Steamed eel with grated radish and black shichimi pepper ◆ Mozzarella cheese with wasabi 【Sushi】 ◎ Vinegared rice with balsamic vinegar ◆ Spear squid ◆ Ishigaki sea bream ◆ Golden eye snapper ◆ Sayori ◆ Live scallop ◆ White shrimp ◆ Nodoguro ◆ 3-year-old pickled radish and herb and black pepper hand-rolled sushi ◆ Noodles: Green curry ramen with white miso ◆ Dessert: Matcha cake with pepper cocoa raw gluten ■ Drinks ☆ Draft beer ☆ Champagne ◎ Drappier Grand Sendree Brut Millesime 2010 (Champagne, France) ☆ Kistler Chardonnay Les Noisetiers 2020 (California, USA) ☆ Sake ◎ Tanaka Roku Go Junmai Sake 6513-0 (Shiraishi Sake Brewery, Itoshima City, Fukuoka Prefecture) ◉ Master Hisada's culinary world is fantastic. Tonight, we enjoyed a delightful dinner with friends in the gentle atmosphere created by Master Hisada. Thank you for the feast. I look forward to visiting "Sushidokoro Hisada" next time. Thank you for the meal. I will visit again.