Sushi Jin • Toyama | Part I: Kimura-san is a self taught chef who is renowned for his idiosyncratic, renegade style of sushi, which showcases the seafood and produce of the Toyama region. He’s kinda the Joey Ramone of the sushi world. 🤘🍣⚡️
Our meal had moments of absolute brilliance (shiro-ebi, botan-ebi shabu-shabu, grilled nodoguro, Kimura-san!), less an optimum ones (mushy sumeshi, stone-cold ōtoro), but overall it was a memorable experience… and the sake pairings rocked! 🍶👏🏻💥

握り　富山県産　白エビの昆布締め 🦐
Toyama caught shiro-ebi konbu-jime (broad glass shrimp cured in kombu) nigiri.
The shari (quite mushy) is Toyama grown Koshihikari rice seasoned with rice vinegar, and the nikiri is made with a local soy sauce.

IWA 5 Assemblage 3 (Shiraiwa Co. Ltd・Toyama) 🖤
The best vintage I’ve had so far. Rich, complex with plenty of umami grunt, but tastes a bit flabby and oxidised when served chilled. Personally, I think IWA performs best enjoyed warm (heat to 45ºC and enjoy the transition of the aroma & flavour as it cools).
Kimura-san only serves Masuizumi (a famous Toyama sake) and IWA.

富山の湧き水と梅の茶碗蒸し 🌸🐣
Umeboshi chawanmushi, made with Toyama free-range eggs and natural spring water.

富山県産　鯵 芽ねぎ 生姜 🐟🫚
Aji cured with Toyama soy sauce, menegi (chives) and ginger.

握り　富山県産　牡丹海老　しゃぶしゃぶ 🦐♨️
Toyama caught botan-ebi shabu-shabu nigiri.
A signature dish. The perfect mid-point between cooked and raw. Wonderfully sweet and juicy.

いくらと雲丹と香箱蟹の小丼 🦀
Toyama caught seko-gani (egg laden female beni zuiwa-gani - red snow crab), with
ikura and bafun uni ‘kodonburi’ (‘small rice bowl’).

握り　富山県産　アオリイカ 🦑
Toyama caught aori-ika (bigfin reef squid) nigiri.

握り　富山県産　バイ貝 🐚
Baigai (Japanese babylon shell) nigiri, finished with sudachi and Toyama sea salt.

満寿泉　純米大吟醸　寿　Platina 生 (桝田酒造店・富山) 💛
Masuizumi Junmai Daiginjo “Kotobuki” Platina [Unpasteurised] (Masuda Shuzōten・Toyama)

青森県大間 本マグロの赤身とフクラギ (鰤) 玉葱醤油漬け ミルフィーユ仕立て🎣
Ōma maguro akami and fukuraki (the local name for buri) ‘millefuille’ cured in tamanegi shoyu (yellow onion brunoise marinated in Toyama soy sauce for 1 month)

#sushijin #鮨人 #toyamagourmet #富山グルメ #masuizumi #満寿泉 #iwa5 Less