Notoriously difficult to get a reservation, the 22 seater restaurant is generally packed especially on weekends. Helmed by the affable and chatty Chef Tomoo Kimura, it’s quickly becomes obvious why a seat, especially at the 150-year-old Hinoki wood sushi counter is quite a commodity.
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Chef Tomoo and his team uses Tsuyaime organic rice from Yamagata Prefecture for his shari, The richness of the neta is cut by organic Fujisu vinegar imported from iio jozo, However, I really really appreciated that the texture of the rice wasn’t lost at well.
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The set we ordered gave us a complete display of the seasonal variety that was offered that day. Shima-aji, aiburi that tasted like a cross between yellow tail and spanish mackerel), Akami Zuke, Meiji Maguro, Aburi Otoro, Kamasu, Amago, Scallop before finishing off with his signature rice bowl where ikura, negri-toro, sweet uni and an onsen egg add up to a state of silken brininess over warm rice.
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There aren’t many things that bring such satisfaction to ones belly. Thank you @veronicaphua for helping me make a reservation!
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📍: Sushi Kimura
🚂: Orchard
💰: $120-400
⚖️: A must try, look out for Chef Tomoo’s personal touches, such as the noren cut from his great-grandmother’s kimono, and a tea set artfully hand-painted by his master.