Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
KIWAMI
(高台寺 極‐KIWAMI‐)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Tuesday
自分でプロデュースした料理は特別
東山の隠れ家レストラン。
アカガネリゾートの敷地内にあります。
事前にシェフと打ち合わせして好きな素材と好きな調理法で構成してもらいました。
アミューズは北海道の帆立貝とキャビアのアンサンブル。
鮪中トロの炙りに生湯葉と九条葱に金時人参のソース
聖護院蕪のスープトリュフ添え
運ばれてきた時の香りがえぐい
パンが4種類来ました～。どれもめっちゃうまいから食べ過ぎてもうた。
和歌山県産のクエに紀州の梅を使ったソース。
添えてあるのは鮑のソテーとプチヴェールと金時人参です。
黒毛和牛のシャトーブリアン。
無茶苦茶柔らかい。脂のバランスも良い。トリュフソースが香りが立ってて非常に美味しい
鯛の塩釜された身を、鯛のアラでとった出汁で食べる出汁茶漬け。
ポイントは米にすぐきを混ぜてます。
ショコラドームの中にはアイスが。
回りには彩り豊かなベリーの数々。
酸味と甘味のバランスが素敵なスイーツ。
ロケーションも最高。
シェフにお願いした喘息プロデュース料理も良かったし心に残りました。
東山の隠れ家レストラン
東山の隠れ家レストラン。
芸能人もお忍びでこられる素敵なロケーション。
シェフがまた素敵な方でお話も弾みました。
★ひまわり
サーモンや貝柱などの鮮魚で作られてます。パプリカを薄切りにして花びらを作ってはります。
余りにも可愛いから食べるの勿体ない。
★甘鯛の鱗揚げ
身はフワフワ。脂ものってるし舌触りが凄く良い。
鱗もカリカリや～。
★和牛フィレ肉のトリュフのせ
肉は柔らかい。小さいけどしっかりした肉の存在感があります。
黒トリュフが素敵。
★マカロンとほうじ茶のブリュレ
その時の食材で色々な顔が見れるレストランでした。
Restaurant information
Details
| Restaurant name |
KIWAMI（KIWAMI）
|
|---|---|
| Categories | French |
| Phone number (for reservation and inquiry) |
075-551-3122 |
| Reservation Availability |
Reservations available |
| Address |
京都府京都市東山区金園町400-1 |
| Transportation |
・12 minutes walk from Keihan Railway "Gion Shijo" ・15 minutes walk from Hankyu Corporation Kyoto Line "Kawaramachi" ・About 13 minutes by car from JR Kyoto Station ・3 minutes walk from bus stop "Higashiyama Yasui" Located in AKAGANE RESORT KYOTO HIGASHIYAMA 1925 Masu. 790 meters from Gion Shijo. |
| Opening hours |
|
| Budget |
￥15,000～￥19,999 |
| Budget（Aggregate of reviews） |
￥15,000～￥19,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted |
| Table money/charge |
サービス料10％ |
Seats/facilities
| Number of seats |
11 Seats （ 11 counter seats） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables Some smoking areas available |
| Parking lot |
not allowed There is coin parking nearby. We are not affiliated with |
| Space/facilities |
Stylish space,Comfortable space,Counter |
Menu
| Drink |
Japanese spirits (Shochu),Cocktails,Particular about Japanese sake (Nihonshu),Particular about wine |
|---|
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Beautiful scenery,Beautiful night view,Secluded restaurant,House restaurant |
| Service |
(Surprise) Party accommodations,Sommelier |
| With children |
We apologize for the inconvenience. |
| Website | |
| PR for restaurants |
A hideaway premium seat with only 11 seats, nestled in a deep and quiet forest in Higashiyama, Kyoto.
Once you pass through the gate, you will find yourself in a quiet forest that stands out from the hustle and bustle of the surrounding area. ``Kodaiji Kiwami'' is located on the premises of Akagane Re |
A hidden Restaurants located on the grounds of Akagane Resort. I met with the chef in advance and asked him to choose his favorite ingredients and cooking method. This time we have slightly changed the course from last time. The amuse is an ensemble of Hokkaido scallops and caviar. Grilled medium-sized tuna with raw yuba, Kujo green onion, and Kintoki carrot sauce. Shogoin turnip soup with truffle. Wonderful aroma. Two types of bread. I cut down on it because I end up eating too much. A sauce made with kueh from Wakayama prefecture and plums from Kishu. Accompanied by sauteed abalone, petit vert, and kintoki ginseng. Chateaubriand of Japanese black beef. Unreasonably soft. Good balance of fat. The truffle sauce is fragrant and very delicious. However, I wanted it to be arranged so that you could see the cross section. Shiogama sea bream Dashi chazuke made with sea bream meat and soup stock made from sea bream bones. The key is to mix Suguki into the rice. There is ice cream inside the chocolate dome. In addition to a variety of colorful berries, there was also a ladybug placed around it. Sweets with a wonderful balance of sourness and sweetness. The location is also great. The asthma-produced dish I asked the chef to prepare was also very good and left a lasting impression on me.