Cuisine
The origins of the Japanese restaurant can be traced back to the late 18th century, when the restaurant was called “Orumuri Chaya” and was established by the Gorumuri Ichaya of each domain.
It is said that this tradition began when it was used for entertaining and negotiating with high-ranking officials of the shogunate and other feudal domains.
The cuisine that was served at the banquet was the origin of kaiseki cuisine.
Although it may seem small, Japan is vast, and we are blessed with seasonal seafood and mountain delicacies from each region. Thanks to advances in transportation technology, it is now possible to enjoy ingredients from all over the world without leaving Tokyo. At “Ryotei Kiyoshi”, we strive to make the most of the unique characteristics of ingredients gathered in Toyosu and those shipped directly from the farm, allowing you to enjoy the best of our cuisine in the midst of Japan’s natural blessings. A Japanese restaurant is about more than just the delicious food it serves. We believe that the “Ozashiki” is a stage where you can sometimes enjoy playing the shamisen and dancing, and the “service” and “cooking” of the Nakai and Geisha come together
Now, let me introduce the flow of Kiyoshi’s Kaiseki cuisine menu.
*The photo was taken one day of Kiyoshi’s menu.
