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390 Orchard Road
#01-07 Palais Renaissance
Singapore 238871

(open in Google Maps)

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

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

Monday:
Closed

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

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

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

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

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Reviews

From the Burpple community

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 .

1 Like

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.

This is a freakishly large piece of scallop. It was also freakishly good. The hotate was grilled over charcoal, and then lightly smeared with soy sauce and tucked into a piece of nori and handed to me by the friendly Japanese chef piping hot.

Its so delightfully sweet, succulent and tender. It was a bit too hot at first, steaming at first bite, but it was a lovely showcase of the quality of Japanese seafood. I couldn't discern any seasoning besides the soy sauce on the scallop; and it didn't need it, so flavorful and perfect it was on its own. Even the nori played a part as a contrasting crunchy vessel in this symphony of deliciousness.

1 Like

Otoro is fatty tuna belly and is considered the prized part of a tuna. At Sushi Kimura this classic cut is served slightly seared in an interesting manner; charcoal pieces were held over the sashimi rather than using a blowtorch which one is accustomed to seeing. It was served in a very traditional way, with a smear of soy sauce.

I could see the fat on the tuna still bubbling as the sushi was set in front of me. And it was so good. It just dissolved in my mouth without me even have to chew. The fish itself is so rich and fatty, and even the rice was perfectly moulded such that it fell apart in my mouth effortlessly.

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