Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Kisen
(喜泉)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Monday、Sunday
Specialities
Chef
Tatsuaki Ishibashi - A chef who honed his skills in many places
Food
To provide the ideal Japanese Cuisine, we make full use of seasonal ingredients from all over Japan.
Drink
They boast a wide range of products, including not only shochu but also sake and natural wine.
Set menu
【カウンター or 個室利用者様向け】 ※本コースは2024年3月1日以降のご予約より個室限定での提供とさせていただきます
※本コースは2024年3月1日以降のご予約より個室限定での提供とさせていただきます ご了承くださいませ。
Review
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Review 969casesFollower 475People -
Review 426casesFollower 642People素材の味を活かした絶品和食
宮崎出張時にディナーで利用。 宮崎駅から徒歩10分程の場所で、山形屋の裏路地を入った場所に落ち着いた佇まいで店が構えられている。 料亭といった雰囲気だが、扉を開けると柔らか...Find out more
2024/03 Visitation
1times
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Review 1,815casesFollower 4,623People宮崎で本格的な日本料理を堪能。。。
Instagram pateknautilus40 https://www.instagram.com/pateknautilus40/ ご覧いただき有難うございます。 ...Find out more
2023/05 Visitation
1times
Restaurant information
Details
| Restaurant name |
Kisen（Kisen）
|
|---|---|
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
0985-29-7706 |
| Reservation Availability |
Reservations Only |
| Address |
宮崎県宮崎市橘通東3-5-5 |
| Transportation |
10 minutes walk from JR Miyazaki Station 739 meters from Miyazaki. |
| Opening hours |
|
| Budget |
￥8,000～￥9,999 |
| Budget（Aggregate of reviews） |
￥15,000～￥19,999￥2,000～￥2,999
|
| Method of payment |
Credit Cards Accepted Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
48 Seats |
|---|---|
| Private dining rooms |
OK For 6 people、For 10-20 people |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed Coin parking available nearby |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine |
|---|
Feature - Related information
| Occasion |
With family/children |Business |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant,House restaurant |
| With children |
Kids are welcome(Babies are welcome,Preschool children are welcome,Elementary school students are welcome),Children menu available |
| The opening day |
2015.4.16 |
Environmental and social initiatives
Reducing Food Waste
"The presence of a trustworthy middleman is what leads to food waste," says Ishibashi. By communicating closely with the middleman, he is able to purchase the right amount of food without waste. Also, using "seasonal" ingredients is also a part of food waste. When you think about it, you could say that Japanese Cuisine itself is based on the idea of food waste.
Information registered with the restaurant is posted here. Please contact the restaurant for more information about the initiative or if you have any questions.
閉じる
ChefTatsuaki Ishibashi - A chef who honed his skills in many places
Born in Nagasaki Prefecture in 1969. A friend's family ran a fish shop, and the sight of the chefs who frequented the store inspired him to pursue Japanese-style meal cuisine. He spent seven years at a famous restaurant in Kyoto, then gained experience at a Japanese Cuisine restaurant in Kanazawa and Cuisine Ryokan and Auberge in Hokkaido. When Hotel Okura Fukuoka opened in 1999, he was instrumental in launching Japanese-style meal Yamazato. After working at Hotel Okura Amsterdam, he opened Kisen in Miyazaki, his wife's hometown, in 2007.
Food To provide the ideal Japanese Cuisine, we make full use of seasonal ingredients from all over Japan.
The chef's selection course menu is based on the day's purchases. The main focus is on seasonal seafood, many of which are delivered directly from Fukuoka's Nagahama Fish Market, where a middleman he had dealings with while working at the Hotel Okura Fukuoka, as well as from fishermen in his hometown of the Goto Islands in Nagasaki. "Miyazaki conger eels, clams, and local vegetables are excellent, so we'll incorporate them into our courses." For Ishibashi, serving the ideal Japanese Cuisine in Miyazaki is important. This is why he doesn't just stick to local produce, but instead uses excellent ingredients from all over the country.
DrinkThey boast a wide range of products, including not only shochu but also sake and natural wine.
Miyazaki is known for its shochu. Kisen stocks around 10 different kinds, but they also put a lot of effort into sake. In addition to the "Hiroki," "Gorin," "Orokujokei," and "Kokuryu" shown in the photo, the lineup also includes "Matsuno Tsukasa" and "Taka." Just as much effort is put into the selection of natural wines, which are selected by Toyama Sake Shop in Miyazaki City. As a passionate liquor store that goes directly to the producing areas to purchase, you can have absolute confidence in their selection. The wide variety of drinks is also one of Kisen's charms.
In addition to the bounty of Miyazaki, he pursues his own Japanese Cuisine using seasonal flavors from all over Japan.
Miyazaki Prefecture is home to the bountiful fishing grounds of the Hyuga Nada Sea, and on land, a rich variety of seasonal vegetables and fruits. Rather than relying solely on this blessed environmen
...t, Tatsuaki Ishibashi, owner of Kisen, pursues his own Japanese Cuisine using seasonal flavors from around the country. His breadth of knowledge comes from his experience as a chef in a variety of places, including Kyoto and Kanazawa, Hokkaido, and Amsterdam in the Netherlands. Just tasting the appetizer at the beginning of the course, packed with seasonal flavors from all over the country, will leave you amazed at his breadth as a chef.