This restaurant is no longer in operation.
Actually, I had dined at Sushi Kimura many years ago. But me not being in a good state at that time despite my high anticipation of the meal left me impressed but not amazed. So when I found out the latest news about this restaurant, I did wonder if the experience will be different given that I'm totally in my element now. And so I made a reservation, unsure of what to expect.
And guess what, the experience is absolutely amazing. I'm so happy with my choice to dine here again to truly experience beautiful subtle taste of traditional Japanese cuisine. I can say the food here really represents the best of traditional Japanese Sushi Omakase. I'm kind of the person who tends towards new flavours, but Chef Kimura and his team surprise me on how awesomely good traditional Japanese cuisine can be. And I love this kind of surprises too.
Using curated choice ingredients, such as Hokkaido Spring Water, special A-grade Tsuya-hime Organic rice, Organic premium Vinegar from Kyoto, exclusive Shin Nori from Ariake sea, and skilled techniques plus dedication to culinary finesse, the inherent sweetness of every ingredient is fully showcased in the dishes. Every mouthful of the food makes me go, "Wow, this natural sweetness is unbelievable pronounced and good!"
As these amazing flavours are subtle and in harmony, I do think that one needs to come here in the right mood to immerse in the experience and appreciate these flavours, based on own experience.
The service here is amazing, being very attentive and gets everything exactly right. I definitely feel pampered here. This restaurant truly deserves the Michelin Star awarded for 7 years straight.
The silky tofu skin with its mild milky flavour is surprisingly very refreshing with ikura, yuzu jelly and wasabi added. I’m surprised that a seemingly simple dish can taste so good and complex.
Seasonal Chawamushi made from Hokkaido spring water hides a lovely ganache of briny sweet snow crab and is peppered with crunchy shitake bits for a good texture. This is the sweetest chawamushi with the savoury sweetness at the core. So tasty, so awesome.
Abalone here, with its trademark mild umami and bouncy texture, proves to be interesting and surprising in taste with an awesome savoury brininess to highlight the soft taste of abalone.
Chef preparing Assorted Sashimi and Seasonal Vegetables
Bonito sashimi is out-of-this-world-good. It features an amazingly light, paper thin, crispy skin completed with the aroma of char from charcoal grill. The juxtapose of this crispiness and the meaty texture is so brilliant.
Amber Jack is clean in taste, made exciting by the refreshing, sweet, crunchy pomegranate seed.
I remember I had said that Chef Kimura is excellent to preparing vegetable dishes, and the seasonal vegetables featured exactly proves this point. The fresh tomato is juicy, crunchy, sweet, going so well with the variety of flavourful vegetables, such as iceberg veggie.
The strip of flesh from the head of tuna is so juicy and creamy. The accompanying sea tomato and pumpkin make it even better.
Jovial Chef Kimura preparing the sushi
I love the contrast between starchy rice and sweet briny meatiness of marinated, beautifully marbled Akami.
The mild vinegar really highlights the sweetness of the melty creamy chutoro. This is so fantastic.
Spotted grouper is clean in taste and has a bouncy texture, a nice switch in taste profile from the warm creamy chutoro.
Yellow tail is very rich in taste. Probably the best yellowtail I ever have.
Otoro seared with special Aburi technique using Charcoal
Aburi Ototro is like steak with brininess with that awesome melt-in-your-mouth consistency and a light smoky aroma.
Saba is super briny and sweet.
King Squid is crunchy, bouncy and milky sweet.
Hotate, carefully grilled over charcoal, is toasty and full of flavours of the sea.
Miso soup is the most unique soup with the distinctive pungency of onion. Its taste is clean, clear and tasty. Tastes especially refreshing after the sushi. It looks simple, but I love the taste so much.
Luxurious Rice Bowl with lots of uni, ikura, onsen egg sauce and minced tuna.
Super Fuwa Fuwa Tamgo cake is so fluffy and moist, just like a cake.
Refreshing Shine Muscat, the grape varierty I coined as the King of Grapes, and Japanese Pear plus premium Matcha Pudding that is so clear and pure in taste.
Thoughts: Tradition at its Best
390 Orchard Road #01-07 Palais Renaissance