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Restaurant

KIYAS

2-chōme-9-2 Ebisu, Shibuya, Tokyo 150-0013, Japan

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Find KIYAS

2-chōme-9-2 Ebisu, Shibuya, Tokyo 150-0013, Japan

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+81 80-2595-0694
HoursMonday: 5:00 – 10:00 PM Tuesday: 5:00 – 10:00 PM Wednesday: 5:00 – 10:00 PM Thursday: 5:00 – 10:00 PM Friday: 5:00 – 10:00 PM Saturday: 5:00 – 10:00 PM Sunday: 5:00 – 10:00 PM

*Opening hours may differ during holidays.

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About KIYAS

Tucked just off the Ebisu bustle, KIYAS turns Mexican tradition on its head through an inventive, seasonal Japanese lens. Masa purists from California call this intimate open-kitchen dining room one of the city's finest surprises. The chefs cook right in front of you—often handling both kitchen and service solo with zero pretension. Expect a structured tasting course of blue corn tortillas loaded with melted cheese and sweet potato, bonito sashimi tostadas, and slow-simmered carnitas alongside deep, complex mole. Natural wine and Japanese sake flow freely between courses. For the finale, stone bowls arrive sizzling with a mashup of sopa de fideo and savory tarako as the shime course.

  • Japanese-Mexican Tasting Menu: A seasonal tasting course pairs housemade corn tortillas, tender carnitas, and rich mole with Japanese ingredients like bonito sashimi and tarako.
  • Chef-Led Open Counter: The chef-owners cook directly before guests in a compact open kitchen, handling table service personally in a relaxed setting.
  • Natural Wine & Sake Pairings: Courses are paired alongside an adventurous beverage list featuring natural wines, skin-contact pours, and Japanese sake.
RestaurantMexicanRestaurant

What's On at KIYAS

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Key Reasons to Dine at KIYAS

Why diners choose KIYAS for an unforgettable modern Mexican dining experience in Tokyo

  • Artful Multi-Course Mexican Kaiseki

    Guests experience an innovative multi-course progression featuring bespoke handmade tortillas and unique fusion interpretations like stone-bowl shime and savory seasonal taco courses.

    Our tasting menu was both visually beautiful and delicious with complex and subtle flavors.

    akiko tsuzuki

  • Seasonally Evolving Cross-Cultural Flavors

    Dishes highlight seasonal Japanese produce and proteins alongside authentic Mexican spices, bringing harmony to unexpected combinations like bonito sashimi with guacamole or sweet potato with blue corn masa.

    The menu changes every 3 months following the season, however, the sauces and vegetables are made with ingredients available fresh on the day.

    Carulina Mesquita

  • Comforting and Pretense-Free Hospitality

    Diners enjoy an unpretentious, comfortable atmosphere where attentive hospitality and personal care eliminate all fine-dining stiffness.

    The atmosphere is equally wonderful—it has a comforting and welcoming feeling that allows everyone to enjoy their meal with total peace of mind.

    Jack KWOK

  • Intimate, Welcoming Ambience

    The intimate space and welcoming demeanor of the owner-chefs make visitors feel immediately at ease, reminiscent of dining in a personal home.

    Incredible execution, so much thought and attention put into every element and dish, and the chef duo gave it a relaxed vibe; felt like we were at their house.

    Nicholas Zia

  • Thoughtfully Curated Beverage Pairings

    Courses are complemented by unconventional drink pairings that thoughtfully integrate natural orange wines, curated wines, and Japanese sake.

    The dinner set course is so delicious, and the matching wines were perfect - some of the best wine we’ve had in Japan.

    Latoya Gibson

  • Direct Chef-to-Table Service

    The open kitchen allows the chefs to prepare every course right before diners while personally serving and explaining each dish.

    The owners personally attend to guests and cook right in front of you, adding a personal touch.

    leandro gentini

Signature courses from the seasonal Mexican tasting menu

  • Carnitas

    Carnitas were spectacular.

    akiko tsuzuki

  • Mole

    If I say this was the best mole I've ever had in my life, you might anticipate what is to come next.

    Ashly Sanford

  • Melted cheese over sweet potato tacos

    Highlights were the melted cheese over sweet potato tacos made with blue corn tortillas - these were a hit with the whole family.

    Daniel Rosenfeld

  • Chicken on a cornbread wedge

    The chicken on a cornbread wedge was also incredible.

    Daniel Rosenfeld

Beyond the menu

Thoughtful details and personalized touches that elevate the dining experience at KIYAS.

  • Chef-Led Direct Hospitality

    The owner-chefs cook directly in front of diners in an open kitchen and personally present each course with conversational warmth, sharing culinary context throughout the meal.

  • Accommodating Family Welcome

    Staff welcome infants warmly, actively engage with young children between courses, and offer quiet back-room space if a baby needs soothing.

  • Avant-Garde Beverage Pairings

    Each tasting flight is paired across natural wine, orange wine, and Japanese sake, curated dish by dish to complement the Mexican-Japanese flavors.

  • Tailored Dietary and Seasonal Care

    The kitchen accommodates dietary restrictions and crafts fresh sauces, marinades, and fresh handmade corn tortillas tailored to seasonal markets.

Before you head over

Practical guidance on reservations, pairings, and kitchen pace for your visit.

  • Reserve Ahead for an Intimate Setting

    KIYAS operates as a small, intimate open kitchen often run solo or as a two-person team. Bookings are strongly recommended, especially on quiet weeknights when the chef handles both cooking and dining room service personally.

  • Communicate Dietary Restrictions Early

    The kitchen crafts an inventive multi-course tasting format centered on handmade masa tortillas and delicate fusions; guests note that the chefs accommodate dietary restrictions when notified in advance.

  • Opt for the Curated Beverage Pairing

    Beyond standard drinks, the restaurant offers an avant-garde alcohol pairing spanning natural and orange wines to Japanese sake, tailored course-by-course to the tasting menu.

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