Sushi Kimura

Sometimes fresher doesn’t necessarily mean better. This could not be more true than at Sushi Kimura: a high-end sushi restaurant owned by the father of jukusei — the process of aging fish to draw out the best possible flavors and textures from each ingredient. Chef Koji Kimura mastered the art of aged sushi through his own culinary experiments, now daring to serve out-of-the-ordinary fish varieties and tantalizing combinations sure to excite anyone’s sushi palate. His ever-changing menu reflects the ingredients that are peak in season. Not only does Kimura use a variety of types of premium quality vinegar, he was also inspired by his experience with foreign cuisines to incorporate ingredients such as olive oil, which give his dishes an innovative twist without straying too far from tradition. Complementing the flavors of aged seafood like nigiri and sea urchin, the sushi rice used is soaked in three-year-aged Kyoto vinegar. To enhance it even more, sake pairings are carefully selected to elevate this sushi experience to a magnificent level.