Kiyota

Among its devotees in Japan, sushi inspires a religious level of devotion. Every religion needs its priests, and the head chef of Kiyota Sushi is just that: a man worshipped for his knowledge of bluefin tuna. His dedication to finding and preparing the best fatty cuts of this much-loved fish has won him a following of devotees at home and abroad. Not only is he particular about the fish he uses, but also the exact location and time at which they are caught. It was a taste of tuna in his childhood days which inspired Kiyota-san to dedicate his life to sushi. Now, after fifty-plus years of experience in the industry, he enjoys excellent relationships with fishermen and traders, meaning that if you only ever try one place for bluefin tuna, you’d best make it Kiyota. The glowing reputation of this restaurant makes it difficult to book, but for those lucky enough to manage, a microcosm of elegance awaits behind its doors. This is a space to escape the noise of the city and unwind into several hours of pure luxury.