Kiyota Hanare, where the legendary Edomae sushi chef, the third-generation Kimura, prepares exquisite sushi. Known as one of the most expensive sushi restaurants in Tokyo, the omakase course costs around JPY 100,000, including tax. Although I hesitated due to the high price, I was determined to experience Kimura's sushi while he is still active, so I decided to visit.As the elevator doors opened, I was greeted by a stunning Japanese-style space that felt far removed from the hustle and bustle of Ginza. Designed by the renowned Sugimoto, famous for the Benesse Art Site Naoshima, the restaurant features a calligraphy piece by the solitary artist Inoue, valued at over JPY 5 million, and a counter made from a single slab of a sacred tree over 450 years old. The decor includes luxurious art pieces such as Rosanjin's chopstick rests and Ryukyu gold plates, creating an opulent atmosphere.As Kimura mentioned, he has a long-standing relationship with Ishikura, the top tuna wholesaler, and I was treated to six pieces of the finest tuna belly, along with some delicious appetizers and tekka maki. That day, I enjoyed summer tuna with a nice balance of fat and a lingering flavor, expertly prepared by the nearly 70-year-old veteran chef.All the fish came from Toyosu, sourced through years of relationships, ensuring the best seasonal ingredients. To maintain freshness, most fish are processed in the morning and used on the same day, with tuna being rotated every three days.The appetizers included Hoshikarei, while the sushi featured Mako Karei, allowing me to appreciate the texture and flavor differences even within the same type of flounder.The sushi rice was pleasantly firm, not too warm, and seasoned just right—not overly salty or vinegary. The chef skillfully pinched the rice while forming the sushi, incorporating air to create what he called "moving sushi," which indeed had a lively quality even after being placed on the plate. Although the pieces were generally smaller in the evening, the quantity was generous, and the seasoning provided a satisfying fullness.Overall, I felt fortunate to enjoy the rare opportunity to taste the legendary chef's sushi while he is still active. Whether JPY 100,000 is considered expensive or reasonable depends not only on the flavor but also on the experiential value of the legendary sushi and the art surrounding it.◆ Appetizers, ◇ Sushi◇ Toro◇ Akami◆ Hoshikarei (salt, soy sauce)◆ Black Abalone◆ Akagai (red clam) with its siphon◆ Abalone liver◇ Saltwater Uni◆ Seared Otoro◆ Sea Urchin◇ Tsubugai (whelk)◇ Toro◇ Kohada (gizzard shad)◇ Mako Karei◇ Kobashira Maki (small clam roll)◇ Akami◇ Sumiika (cuttlefish)◇ Akagai◆ Amadai (sweetfish) soup◇ Murasaki Uni Maki (purple sea urchin roll)◇ Otoro◇ Shime Aji (marinated horse mackerel)◇ Natural Kuruma Ebi (sweet shrimp)◇ Mirugai (geoduck)◇ Zuke Maguro (marinated tuna)◆ Tamago (egg)◇ Mako Karei◇ Tekka Maki (tuna roll)◇ Hiyashi Kyuuri Maki (cucumber roll)◇ Simmered Anago (conger eel)◆ Seasonal Fruits
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