Kiyodada

A visit to Kiyodada begins with the otoshi appetizer, where each guest is served a slightly different assortment of Kyoto-style obanzai, sparking anticipation right from the first bite. Alongside the regular menu, the walls are lined with the master’s handwritten strips detailing the day’s recommendations, making the process of choosing what to order an engaging part of the evening.

A natural place to start is the sashimi, featuring exceptionally fresh cuts such as rich, fatty tuna and lightly seared Spanish mackerel (sawara). The seafood selection extends well beyond raw dishes: substantial prawns appear in crisp tempura or tossed with creamy mayonnaise sauce, alongside seasonal treats like grilled blowfish milt (shirako), deep-fried oysters, and oyster-infused yakisoba noodles. For meat dishes, guests can turn to seared Wagyu beef tataki or grilled chicken thigh seasoned with fragrant sansho pepper, balanced by clever small plates like potato salad to round out the drinks.

Drink choices range from draft beer and sake to fresh-squeezed fruit options like the kiwi sour, as well as refreshing non-alcoholic alternatives such as Biwamin loquat vinegar soda. The dining space offers counter seats well suited to solo guests alongside regular tables, with a tatami room at the back that accommodates groups of about 8 to 10. As the restaurant often draws a lively crowd, checking seat availability in advance helps ensure a relaxed and leisurely meal.