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390 Orchard Road
#01-07 Palais Renaissance
Singapore 238871

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12:30pm - 03:00pm
07:00pm - 10:00pm

12:00pm - 03:00pm
07:00pm - 10:00pm

12:00pm - 03:00pm
07:00pm - 10:00pm

12:00pm - 03:00pm
07:00pm - 10:00pm

12:00pm - 03:00pm
07:00pm - 10:00pm

12:00pm - 03:00pm
07:00pm - 10:00pm


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From the Burpple community

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.
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.
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.
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.


萩 Hagi
Seasonal starter - yuba with ikura and grated yuzu
Chawanmushi with crab and shirako
Seasonal sashimi
Grilled butterfish
Sushi - red snapper, buri, maguro, kamasu, chutoro, shiromi with uni salt
Grilled scallop wrapped with seaweed
Uni ikura don
Clam soup
Monaka with sesame mochi & azuki, mikan

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.

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.

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.

There aren’t many things that bring such satisfaction to ones belly. Thank you @veronicaphua for helping me make a reservation!

📍: 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.