I am sustained by this land of Shiga.
Lake Biwa, a miraculous lake, nourishes the land of Shiga, raises fish, ripens fields, and enriches mountains.
Through the circulation of its waters, the food culture of this land has been shaped.
I am one chef who receives that bounty.
Based on the techniques and aesthetics learned in Kyoto cuisine, I am exploring "Omi Kaiseki" that utilizes Shiga ingredients.
I do not think that ingredients are good just because they are fresh.
For example, the natural large eel from Lake Biwa is aged for about a week to allow the fat to blend and deepen the umami.
Discern the material, do not add unnecessary hands, draw out the best taste of the ingredients with minimal work—
That is the refinement I think.
Our family has long operated a river fish shop on the shores of Lake Biwa in Katata, and its name is recorded at least in Meiji 34.
Later, we moved to Okon, advanced as a ryokan, and 50 years ago, under the teachings of Akira Maruta, an innovator in the culinary world,
we were named "Kyoto Kaiseki Kiyomoto-ro".
Eventually, I came to question continuing Kyoto kaiseki in Shiga,
and steered towards "Omi Kaiseki" that utilizes the bounty of this land.
From the fishermen of Lake Biwa whom I am close to, the best materials arrive.
The Biwa trout landed from the deep waters of the north lake is moist and pale, with an elegant taste unique to natural ones.
The natural large eels of Lake Biwa caught by masters in eri fishing or angling are sometimes over 1 meter long.
In spring, enjoy the powerful umami in sansho pepper hot pot, and in autumn and winter when fat accumulates, as unagi shabu.
Each dish has its own story.
Eating is a moment, but there are efforts of people who search for, obtain, and deliver those ingredients,
and before the chef prepares it, many times and efforts are piled up.
I want to convey to customers all the human activities and natural bounty contained in that one dish.
If you are interested in such stories, please feel free to speak to me.
I will tell you everything without reservation.
Tastes that remain in the heart,
the flavors and delicacies of this land,
I will continue to polish my heart and skills.
<Genealogy>
| First generation Kiyomoto Asataro | Founded the river fish restaurant "Kiyomoto-ro" on the shore of Katata Port |
|---|---|
| Second generation Kiyomoto Shintaro | Reestablished as a ryokan in Okon Onsen |
| Third generation Kiyomoto Shozo | Established "Kiyomoto Kanko" and promoted multi-store expansion (including Bashoen) |
| Fourth generation Kiyomoto Tadashi | Established "Yugen Kaisha Kiyomoto-ro" and incorporated |
| Fifth generation Kiyomoto Kenji | Owner of Omi Kaiseki Kiyomoto |
<Career and Awards>
| 1967 | Born in Otsu City, Shiga Prefecture |
|---|---|
| After high school graduation | Entered the path of cooking, trained in Kyoto, Beppu, Ise, etc. Apprenticed under the late Akira Maruta of Kyoto cuisine "Maruta", and the late Shoji Tone, head chef of "Biwa Lake Hotel" |
| Around age 23 (early Heisei era) | Succeeded the family ryokan and converted to a teppanyaki restaurant |
| 2004 | Appeared in NHK "Human Document: Life Engraved Kyoto Cuisine", the inheritance of Kyoto osechi cuisine was broadcast nationwide and worldwide, causing a sensation |
| 2005 | Renamed to "Kyoto Kaiseki Kyoto Teppanyaki Kiyomoto" for a new start |
| 2010 | Succeeded as the 35th head of Nihon Hododo Seiwa Shijo-ryu, inheriting the ceremonial knife as "Kiyomoto Kensho" |
| 2013 | Appointed Chairman of Shiga Prefecture Japan Culinary Skills Association |
| 2015 | Received Shiga Prefecture Skilled Worker Award "Omi no Meiko" |
| 2016 | Renamed to "Omi Kaiseki Kiyomoto", evolved into cuisine expressing "Shiga's Terroir" |
| 2019 | Received Distinguished Skilled Worker Award "Modern Meister" |
| 2023 | Received Yellow Ribbon Medal Released representative work "Seibinaru Kokoku Kyosen" |
<Culinary Philosophy>
Based on the techniques cultivated in Kyoto cuisine, create "Omi Kaiseki" woven with Shiga specialty ingredients.
Incorporating lake delicacies centered on Omi and Lake Biwa, wild blessings, field harvests, fermentation wisdom,
and even mountain game,
we pursue original Japanese cuisine that reflects seasonality and terroir.
Through marriage with Omi tea, local sake, and wine,
we will convey "Shiga's unique food culture that can only be tasted here" to the future.