Sushi Kimura Omakase

Sushi Kimura is helmed by Tomoo Kimura with more than 15 years of experience at top sushi restaurants in Tokyo and Singapore, including the one-Michelin-starred Ginza Sushi Ichi and Sushi Hashida. He serves Edo-mae styled sushi, priced at $120, $180, and $250 for lunch, and $280, $330, and $390 for dinner.

Here are some of the features used in ingredients:
- organic Fujisu vinegar from Miyazu city, Kyoto. To make it, they use five times more rice than other vinegars from a method called lio Jouzou.
– organic soya sauce from Aritaya, Gunma prefecture.
- Tsuya-hime organic rice from a family farm in Yamagata prefecture.
- Shin nori cultivated in Ariake sea
- Hokkaido spring water to cook rice and other dishes.

Beancurd with jelly and ikura

Chawan moshi with (Yamagata) snow crab water from Hokkaido; Yamagano

Tender cooked Hokkaido abalone - simmered in sake

Spotted garoupa (45kg) big fish.. rare. Bonito with mustard miso. Snow vegetables ; ice plant ^ from saga prefecture

Bonito

Seared tuna

Sea bream with crunchy salt

Kama, small yellowtail below 10kg

Bluefin Tuna

Otoro - pretty amazing

Aji- horse mackerel

King Squid (Aori Ika), with rainbow sesame

Sujiko (ikura sushi)

Hotate wrap

Rice bowl with unni, ikura

I have heard many good things about Sushi Kimura, and it doesn’t disappoint. I still prefer Oshino and Sato better, but Kimura is one of the better high-end sushi restaurants in Singapore, and, I think, better than the two sushi restaurants that receive Michelin stars.

Sushi Kimura is 7.5/10 overall and gives the one starred sushi joints in Singapore a very real
run for their monies. Damage was SGD743 for two of us and a bottle of sake.