Kiyomi — an Everyday Japanese Restaurant.

In December, restaurant Kiyomi opened in soft-opening format on Pozharsky Lane! Brand chef Artemy Lopatin created a menu of everyday Japanese dishes, with pastry chef Lena Nabiullina handling desserts. The bar menu offers a journey across eight regions of Japan — from Hokkaido's lavender fields and Chubu's snowy peaks to Kansai's tea plantations and tropical Kyushu. The wine list, put together by brand sommelier Dmitry Kipelkin and head sommelier Evgenia Nazimova, combines classic and new names with an emphasis on expressive white wines.

Interior

Designers Tatiana Kharchenko and Serdar Yanikov of studio Design Aid created a space where Japanese culture appears through a European lens. The restaurant's color palette draws on autumn tones, and a wealth of textures and details shape its distinctive atmosphere. Among the striking accents: the "Haiku" panel, hand-painted on gold; sisal covering the walls; and copper leaves on chairs designed by Kazuhide Takahama, harmonizing with terracotta travertine.

Special attention is paid to art: the main room displays works by artist Nikita Parechin, and the black bar features paintings by Natalia Tarantseva. A cozy alcove with a round window is decorated with two pieces by Liza Bobkova.

Kitchen

The menu, created by Artemy Lopatin and Pavel Annenkov, reflects the richness and diversity of Japanese gastronomy. Unlike traditional single-concept Japanese restaurants, at Kiyomi guests can choose anything from yellowtail sashimi or various cuts of tuna to open-fire cooked dishes.

 "I'm in love with Japanese cuisine for its unexpected combinations of everyday and rare ingredients, whose flavor is unlocked with miso, salt, soy sauce, and sake. At Kiyomi we built a menu out of familiar Tokyo food, where an abundance of flavors, textures, and temperatures reigns — that's the only way to truly feel the heart of Japan," shares brand chef Artemy Lopatin.

Pastry chef Lena Nabiullina rounded out the menu with desserts carrying Japanese accents, including matcha, miso paste, and rice.

Bar

The bar menu, created by head bartender Maxim Gorelik and bar manager Danil Redin, invites guests on a journey across eight regions of Japan. Inspiration was drawn from Hokkaido's lavender fields, Chubu's snowy peaks, Chugoku's blooming cherry forests, Tohoku's apple orchards, the capital streets of Tokyo, Kansai's tea plantations, and tropical Kyushu. Among the signature cocktails: Mitsu No One, based on sake and génépi, and the Kimura Highball, with vodka, bergamot, pear, and lime.

The wine list, developed by brand sommelier Dmitry Kipelkin and head sommelier Evgenia Nazimova, brings together iconic and rare bottles, with an emphasis on vivid, full-bodied white wines.

Tea sommelier Anna Svishcheva offers a collection of premium matcha varieties in the traditional usucha and koicha styles, as well as matcha latte variations for fans of modern interpretations.