Sushi Jin

If at first you don’t succeed… The age-old adage is as true for sushi restaurateurs as everyone else. Izumi Kimura knows this better than most, now on his third restaurant. This is due in part to the fact that he is totally self-taught, beginning at the late age of 29. It can be difficult to penetrate the elite world of sushi without the backing of some big name teachers on your employment record. Whatever the reason, his current restaurant proves that the third time’s the charm. Combining a homely atmosphere with dishes of the best locally-caught seafood, diners are treated to an experience which is drawing in pilgrims from around the country. The city where it’s located, Toyama, can boast some of the richest seas in Japan, with a few varieties of fish unique to these waters. Kimura-san transforms these ingredients into brilliant Tokyo-style sushi which flies in the face of tradition. The proudly stubborn chef is irreverent of the established practices, always seeking to improve upon commonly-accepted wisdom. His dedication to his craft is clear in the fact that he begins his preparations for each day at midnight the night before. Expect his own special takes on steamed custard (made pink with the addition of plum), shrimp nigiri, shabu-shabu with local whitefish, and grilled skewers of perch. Of course, fantastic tuna is also on offer. On top of all that, he also collaborates directly with a local sake brewery to make sure his pairings are perfect In a refreshingly unpretentious twist, Kimora-san leaves four seats in his restaurant free every evening, meaning that walk-ins are possible. This is especially admirable when he could easily play up to the exclusivity angle given his newfound reputation. Thankfully, that’s just not his style. This self-made sushi genius sets up everything to make sure that diners can enjoy the best of the best sushi, with down-to-earth hospitality and honest pricing.