Sushi Kimura

Tokyo, Japan

Forget fresh fish. This is the home of jukusei, the art of ageing fish to cultivate unique flavours and textures in the flesh. Chef Koji Kimura is the undisputed master. Expect other-worldly otsumami (snacks consumed with drinks) such as kuro awabi (abalone) risotto, uni soba (sea urchin noodles) and brandy marinated watari kani (blue crab) before the main attraction. Diners rave about the eight-day aged shiro ika (swordtip fish), shiromi (white fish) aged for at least a week and, the pièce de résistance, 50-day aged makajiki (striped marlin). You'll never look at fish the same way again.

Key Information


3 Chome-21-8 Tamagawa, Setagaya-ku, Tokyo, Tokyo 158-0094

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