Tabelog ratingAt Chisaki (ちさき), an eight-seat L-shaped counter in Kyoto's Nakagyo ward, chef Ibata—who trained at the legendary Sushi Sugita in Tokyo—offers a highly personal take on Edomae sushi. The restaurant is notable for what it omits: there is no tuna on the menu. Instead, the omakase is a deep dive into the possibilities of white fish, bluefish, and seasonal Kyoto produce, with the rice (shari) prepared using water from a local well, which many guests feel gives it a distinctive character.
The experience is a generous flow of 13 to 15 nigiri pieces interspersed with creative snacks (tsumami). Reviewers consistently praise the chef's work with items like rich monkfish liver (ankimo), sweet shrimp nukazuke, and an iwashi (sardine) seaweed roll. His handling of kohada (gizzard shad) and thick-cut north clam (hokkigai) also draws acclaim. Signature moments include a delicate tea-leaf roll and a pressed ebo-dai sushi served right at the start. The thoughtful drink pairings, such as a Gewürztraminer matched with the ankimo, and the chef's warm, chatty service in English and Spanish, are frequently highlighted.
While the experience is lauded, there are practical points to consider. The shari is described by some as relatively large and slightly sticky, which may not suit all preferences. As the restaurant operates with a single seating, punctuality is essential. A strict rule also prohibits posting photos of the dishes on social media.
The omakase course is priced around ¥27,500, with reviewers in 2024 reporting final bills with drinks between ¥31,800 and ¥35,000. Despite the premium cost, guests consistently find it offers excellent value for the high quality, creativity, and personal attention.
- Reservations: Essential and difficult to secure. Bookings are made exclusively through the OMAKASE platform, with seats released on specific dates that fill up quickly.
- Getting There: Located a short walk from Kyoto Shiyakusho-mae Station.
- Payment: Cash only. Credit cards, electronic money, and QR code payments are not accepted.
- Seating: 8 counter seats. The space is barrier-free and wheelchair accessible.
- Rules: Photography for personal use is permitted, but posting photos of the dishes on social media is strictly forbidden. The meal is a single seating lasting approximately three hours.
- Languages: The chef speaks English and Spanish, and international visitors are warmly welcomed.
