A meal at Sushi Kimura won't be cheap, but it's the only way I can have kaiseki prepared by my most respected Chef Akane @akane.eno.
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After trying a few famous, some Michelin-starred, kaiseki restaurants in Japan, I still very much preferred Akane's kaiseki courses. Somehow she gets all the balance right, while keep the flavours clean. Of course, it's already a given that the ingredients are as fresh as they can be.
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This exquisite display of hotaru ika (firefly squid) and kinmedai (golden eye snapper) was more than the sweetness of the kinmedai and the creaminess of the roe within the hotaru ika - these are the ingredients. Chef Akane blanched it with konbu stock, and used sudachi jelly mixed freshwater weed and freshly shaved wasabi to add a smooth texture and refreshing zest to the dish. The ingredient still shines, but Chef Akane enhanced it while keeping it simple.
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She regularly conducts kaiseki event at Sushi Kimura where every dish is her creation. There'll be no sushi, but there'll be a complete kaiseki experience. Don't miss it.