Chef Kenji Kiyomoto, who has mastered the traditions of Kyoto cuisine,
elevates the blessings of Omi to the pinnacle of refinement
Starting from a river fish shop with over a century of history
From Katata to Okon
And to a new expression called 'Omi Kaiseki'
The techniques inheriting the orthodoxy of the knife way Seiwa Shijo-ryu and
The delicate sensibility honed in Kyoto
Imbue Shiga ingredients with a quiet light
Biwa trout, the silver-shining jewel of Lake Biwa
Biwa lake eel lurking at the bottom, hiding powerful umami
The ultimate blessings of Omi brought by the hands of fishermen who know Lake Biwa thoroughly
The flavors and delicacies born from the craftsmanship that draws out the maximum power of ingredients
It transcends the framework of local cuisine
The quiet innovation that Japanese cuisine reaches