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When you enter this sushi restaurant which looks like an old school place you know that this place is different. The Chef Izumi Kimura is not shaven like most or all sushi chefs but has long hair, maybe even rasta dreadlocks hidden by his chef head. Once he gets going he offers a very warm hospitality and tells you his story. Apparently I took him 10 years and three unsuccessful attempts as a self taught sushi chef to create a sustainable business. When I was there for the early 6pm shift, I was the only guest but he told me that at 815 he will have 12 guests. Of course this was great for me as there were 3 chefs for the sole dinner and we had plenty of time to discuss in detail all dishes.
Chef Kimura sources most of his fish from the depth of Toyama bay and creates some truly innovative courses. He freely admits that he froze one ebi dish for 2 days in order to change the texture to his liking. His slow cook Spanish mackerel is unlike anything I have eaten before. If you want he will pour you for most dishes another special sake which he believes goes especially well with the nigiri.
An extraordinary meal in a very special place served by a truly unique person.
8 / 10
