About Kiyota
Kiyota sits on a Ginza counter under fourth-generation chef Norihiko Yoshizawa, working an eight-seat room the family has run since 1963. The kitchen builds its omakase around tuna above all else, sourcing only top-grade cuts and serving them as hand-formed nigiri. Antique Kyoto ceramics line the small room, and the pace stays calm and traditional.
On Tabelog the shop holds a 3.93 across more than 300 reviews, and regulars there call the tuna so good it sticks in the memory, with several pointing to the half-century of fish-buying experience behind the counter. Reviewers single out ingredient quality and the quiet, unhurried mood.
Frequently asked
Very hard. Tables sell out fast and most successful bookings come from last-minute cancellations, which surface unpredictably. Continuous monitoring catches far more of these than checking by hand.
Kiyota takes bookings through Omakase. Table Alert watches it continuously and links you straight to the booking page the moment a seat opens.
Our tracking shows slots usually open about a month in advance.
It varies by season. Table Alert checks Kiyota around the clock, so you hear about new dates and cancellations as soon as they appear — our tracking shows slots usually open about a month in advance..
The dinner omakase course at Kiyota is ¥58K · $362 per person.
The lunch course at Kiyota is ¥42K · $259 per person, when lunch seatings are offered.
Kiyota is in Ginza, at 東京都中央区銀座6-3-15. Open in Google Maps
Most counters of this calibre are reservation-only with limited seats, so planning ahead — or catching a cancellation — is essential.
