Kimura

If you are interested in trying a different type of sushi, I would recommend Sushi Kimura in Futako Tamagawa. It’s always a remarkable dining experience at Sushi Kimura no matter which season you go. Chef Kimura develops an one-of-a-kind technique to prepare the aged fish and the sushi rice, hence, the flavor and the texture is transformed into something transcendent. This isn’t the typical Edomae style sushi you’d find on the streets of other parts of Japan. The dinner progressed in the flavor profile he designed. Kimura’s not afraid to serve relatively unknown cuts as long as they are optimal products of the season and of his aging processes. Appetizers were very different; creamed shirako risotto, marinated crab, squid liver, etc. Afterwards, there was the shari simply wrapped by nori. The shari was flavoured with akazu (red vinegar) produced in a small-batch style from Kyoto and has been aged for 3 years. Aged fish sushi was impressive and matched perfectly with okan. One to note: the sake was always warmed up by Chef when you ordered and he tasted it prior to serving you to make sure it matched the dish you were having. Chef is definitely at the top of his game. どの季節に行っても、寿司喜邑ではいつもすばらしい食事を楽しめます。大将は熟成寿司の父と呼ばれて、熟成した魚と寿司飯を準備するためのユニークな技術を開発しています。これは、日本のほかの地域の街で見かける典型的な江戸前スタイルの寿司ではありません。夕食は彼が作った味で進みました。大将は、シーズンと熟成プロセスの最適な製品である限り、魚の比較的未知の部分を提供することを恐れていません。前菜は非常に異なっていました。白子のクリームリゾット、カニのマリネ、イカのレバーなど。その後、海苔に包まれたシャリがありました。シャリは、京都から小バッチスタイルで生産された赤酢で味付けされ、3年間熟成されています。熟成したお寿司は印象的で、おかんにぴったりでした。注文したときは大将が日本酒をいつも温めていたので、彼はそれを味わってから、それがあなたの持っている料理と合っていることを確かめました。大将は間違いなく熟成寿司の世界のトップです。

This place is incredible. One of the must interesting sushi concepts I have ever experienced. And Kimura-san is a true legend. Will come back soon. Thank you!

Amazing omakase. First time that I had aged sushi. Can tell that the sushi taste a little different to usual sushi but everything still taste incredibly fresh and flavours are probably more pronounced. Great service from chef and his staff who does speak some English. Was a little further out of Tokyo but certainly very easy to find via Google maps.

A master developing aged sushi, a rarity and a pleasant surprise in an industry steeped in tradition. Besides the food, his mother also often works there and she's a gem!

Special experience with unique sushi preparation