Sushi Kimura Tokyo

I finally had the chance to visit "Sushi Kimura," a place I had been curious about for a long time.Upon entering the restaurant, I was immediately struck by its unique atmosphere. The dim lighting and spa-like ambiance, accompanied by a strong white noise reminiscent of flowing water, created a very relaxing space. However, the quietness made it a bit distracting when I noticed some guests using their smartphones. Ideally, I wanted to focus on my meal in this serene environment.This time, I opted for the omakase.From the very first dish, it was a rather unique start. There were dishes featuring shellfish and a fish risotto, which felt somewhat different from the typical Edomae sushi course.What particularly stood out was the fresh, cold dish accompanied by spring onions. The strong pungency typical of onions was almost absent, yet the crunchy texture and subtle onion flavor were delightful. It was a perfect example of how to use onions meaningfully.The dashi was also beautifully crafted, offering a rich umami without being too heavy. I noticed that other guests had oysters served with their meals, which I missed out on, and I felt a bit disappointed about that (laughs).The risotto made with sweetfish was another interesting dish. While it had a fishy aroma, it was overall delicate. However, a strong fish scent wafted from the kitchen at one point, which left a lasting impression on me.The turning point of the meal was a crab dish made with brandy.This was truly intense.The moment I took a bite, the flavor hit the back of my throat with a "bang!" It was so powerful that I wondered if I could handle the rest of the course after that first bite (laughs).I think people who enjoy bold flavors will love it, but it’s definitely a taste that divides opinions. It’s not a middle-of-the-road impression; it’s completely a matter of whether you love it or really love it. It was an unforgettable dish due to its sheer intensity.Following that, the combination of rice cooked in water and seaweed was also wonderful. I had never been served rice in such a manner before, but its simplicity allowed the deliciousness of the rice to shine through. Personally, I found it to be a favorite dish.As we moved into the nigiri, each piece had a different aging period, allowing us to enjoy the variations.For instance, the shima-aji was aged for about three weeks, and the aka-mutsu for about one week, showcasing the skill applied to each fish.What I found particularly interesting was the attention to detail when serving the nigiri. After placing the nigiri down, the chef immediately apologized and adjusted its position. It seemed they noticed I was left-handed and repositioned the nigiri for easier access. Such small gestures are truly appreciated.The salmon roe had a particularly strong flavor, providing an impact similar to that of the crab dish, and it was very delicious.At one point, a female chef took over the nigiri preparation, which felt like a little plot twist (laughs). She also made sure to adjust the nigiri for left-handed diners.The mirugai (geoduck) was served cold and had a uniquely interesting texture, with a slight fermented nuance that set it apart from what I’ve had at other places.The biggest surprise of the day was the katsuo (bonito).I thought to myself, "This might be the best nigiri I’ve ever had." It had a light onion nuance that complemented the fish without overpowering it, achieving perfect balance. It was particularly memorable among all the dishes I had.The anago (conger eel) and tamagoyaki (Japanese omelet) were also highly satisfying, especially the tamagoyaki, which had a wonderful balance of sweetness and acidity, making it one of the hidden highlights of the day.Overall, I felt that this restaurant does not solely aim for "delicate and refined sushi."At times, they serve surprisingly intense flavors, and at other times, they present incredibly simple rice and seaweed. This range is very intriguing.I don’t think every dish will appeal to everyone, but that’s what makes them memorable. It was a meal that didn’t play it safe, but rather conveyed a strong sense of individuality and thoughtfulness.How one perceives a bold dish like the brandy crab could significantly influence their evaluation of this restaurant. However, personally, I believe the most impressive aspect of this meal was that there wasn’t a single dish that left me feeling indifferent.I would love to return in a different season. Less

This sushi restaurant is famous for its aged fish. I ordered the omakase course for lunch. The side dishes reminded me of high-end Italian cuisine, like pasta and risotto, and they were quite delicious. The sushi, aged for a long time, had a unique texture and flavor that was delightful. The rice was slightly firm with a hint of red vinegar, which complemented the aged fish nicely, creating a great contrast in texture. I felt very satisfied with the omakase course and would definitely like to return. However, the sushi has a strong character, so it might be a matter of personal preference. Less

Appetizers * Rice Porridge - Al Dente * Boiled Botan Shrimp with Sake Lees, Koji, and Chili * Shirasu (Whitebait) - Tsuyu Soba * Risotto - Clam and Surf Clam Liver * Grilled Fish - Mejikari * Brandied Blue CrabNigiri * Sushi Rice Wrapped in Seaweed * Striped Horse Mackerel - Aged 1 Week * Red Snapper - Aged 10 Days * Trout - Aged 3 Weeks * Whale - Aged 10 Days * Steamed Abalone - Notably Thin * Sea Urchin - Night Market * Surf Clam * Bonito - Aged 1 Week * Clam Gunkan - Tempura Crumbs * Sardine - Marinated, Aged 1 Week * Swordfish - Aged 2 Weeks, 1/10 * EggDessert * Kuzuneri - Kinako and Wasanbon Sugar Less

When it comes to aged sushi, this is the place to go.I visited Sushi Kimura.It's about a 5-minute walk from Futako-Tamagawa Station.I was guided into the restaurant a bit earlier than my reservation.The interior felt slightly different from before—the lighting had changed!We started with some appetizers:♢ Dashi, konko, rice♢ Chopped shrimp♢ Boiled shirasu soba♢ Clam risotto♢ Grilled mebachi (Japanese horse mackerel)♢ Blue crab with brandy~Nigiri~♢ Botan shrimp♢ Kanpachi (amberjack)♢ Aji (horse mackerel)♢ Sakuramasu (cherry salmon)♢ Abalone♢ Whale♢ Aoyagi (sawara)♢ Miru shell♢ Katsuo (bonito)♢ Sardine♢ Makajiki (swordfish)♢ Shako (mantis shrimp)♢ Tamagoyaki (Japanese omelet)DessertThe appetizers were outstanding, especially the shrimp and mebachi, which left a lasting impression and I would love to have them again.The nigiri had a firmer rice texture than before, and with each bite, the flavors emerged beautifully.The sardine was well-marinated, reminiscent of kohada (gizzard shad).The apprentice's nigiri was different from the chef's, with a light and gentle touch that was delicious.Reservations can be challenging, but I definitely want to return.It was a great meal! Less