390 Orchard Road
#01-07 Palais Renaissance
Singapore 238871

(open in Google Maps)

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


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

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

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From the Burpple community

Other dishes from the dinner Omakase. What a treat.

Abalone was steamed to perfection in sake and with its liver sauce as a side dip. Luxurious.

These are the sushi courses from the dinner omakase. Oishi des!!!!

A day after One MICHELIN Starred @sushikimurasg announced the launch of their takeaway menu for this Circuit Breaker period, my #FoodieFriendForever Leon (IG: @uncle_lim_chiak) surprised me with the “Toro Taku Roll”. It’s one of Chef-owner Tomo’s signatures that I use to savour as a Temaki (uncut handroll) whenever I dined in.
For takeaway, Chef has the Negitoro (his minced tuna is so rich and oily - yums!), crunchy pickled radish and his special Shari (seasoned Japanese rice) made in the form of a big fat Maki ($65). It does make it easier to share but trust me, you will not want to.

To order, please Whatsapp:
8428 0073 .

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Friendly and attentive staff made levelled-up the whole dining experience. Well deserved 🌟 for Kimura-san and staff!

This was first taken during Chef Akane's kaiseki dinner conducted at Sushi Kimura. But her own restaurant is opening soon, so keep a lookout for good news coming our way soon!
Pictured is Japanese fig with Shine Muscat and Tofu Sauce. The thick, rich texture with strong flavours from fig, was balanced by grapes to lighten the consistency.
#michelinSG #michelinstar19 #sashimi #japanesefig #kaisekisg #sushikimura #foodphotography #fujifilm #burpple #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #sgfoodblogger #vscofood #sgig #sgjapanesefood #burpplesg #晩ごはん #夕ご飯 #和食 #shinemuscat #おまかせ #seafood #sgrestaurant

And finally, this glorious dish which will occupy my foodie daydreams in the next few days. Watching the chef prepare it was magical as well; he whisked together organic eggs, ikura and a generous helping of uni together in a large bowl. Then scooped it over rice and crowned it with a bit of negitoro and wasabi.

How to describe the umami that exploded in my mouth in that first bite. The creaminess from the uni and then the richness of the egg yolks, with the ikura popping in my mouth and the rice absorbing all that goodness. I just leaned back and took it all in. And then there's the slight whiff of melt-in-your-mouth tuna in the background with the wasabi just tying all the intense flavors together.

Even the portion size was perfect; although my taste buds were screaming with pleasure any more would have been too jelak.