My first meal at Sushi Kimura was in 2017. That’s when they were still in their first month of operation and before they were awarded 1 Michelin star. So when my siao-on instagram foodie friends (who are also big fans of chef-owner Tomoo Kimura) suggested heading to Sushi Kimura for dinner, I was up for it. One could also say I was curious; From the photographs which others posted of Sushi Kimura on instagram, the food was looking better with time.

Being a group of 5 and only wanting head chef Tomoo san, our first preferred date for dinner was not available. So yes, one should plan in advanced if coming in big group and wish to have head chef Tomoo san.

Though not late for our dinner appointment, I was the last in our group to reach the restaurant. And of course my ‘siao on’-sters had already placed order since we dined together often enough to know we would all be going for the omakase menu (I am assuming they ordered Oribe, $330). And with that, we started our dinner with:-

1) Dish #1 (above) – Salmon roe (ikura), tofu skin (yuba) and dashi jelly.

2) Dish #2 (above, left) – Steamed egg (chawanmushi) with Hokkaido hairy crab and Hokkaido sweet corn.

  

3) Dish #3 (above) – Abalone (awabi) with sauce made with its liver. And to clean up the remaining liver sauce properly, we were given a spoonful of sushi rice (shari). However, I didn’t know we would be given rice and had scarped clean whatever that’s left of the sauce with my fork. Oops. But thankfully head chef Tomoo san given me additional sauce. Yeah! Haha.

    

4) Dish #4 (above) – Autumn’s seasonal vegetables with sashimi assortment of grouper, blue marlin (kajiki), giant clam (ishigakigai) and spotted prawn (botan ebi). It was a funny lame moment when I went “so pretty” as head chef Tomoo san placed the ishigakigai on my plate and my friend responded with “imagine if a guy say you are as pretty as an ishigakigai.” (^^|||)

5) Dish #5 (above) – Binchotan grilled pacific saury (sanma), green pepper and edamame.

6) Dish #6 (above) – Salmon roe in sac (sujiko), violet sea urchin (murasaki uni) from Yoichi, short spine urchin (bafun uni) from Hamanaka and crisp seaweed.

7) Dish #7 (above) – Mozuku seaweed, jellyfish, Hokkaido swimmer crab in sweet vinegar sauce.

  
  
  
  
  

8) Dish #8 (above) – Nigiri sushi assortment of 3 year old yellow tail (inada), striped jack (shima aji), striped bonnito (hagatsuo), marinated tuna (akami zuke), ‘binchotan coal’ seared premium tuna belly (aburi otoro), unicorn leatherjacket (usuba-hagi) with its liver, pacific saury (sanma), barracuda (kamas), salmon roe in sac (sujiko) and cuttlefish (ika). It’s also to note of the pieces served, 3 were ordered as extra pieces (sanma, sujiko and ika). And I really enjoyed the aburi otoro. It’s interesting how head chef Tomoo san used a few thinly sliced otoro instead of a thick slice. Yum.

  

9) Dish #9 (above) – Instead of the signature rice bowl, we were given hand roll. And for the cut of tuna, we were told it’s from the flesh right by the red muscle (chiai-gishi maguro).

10) Dish #10 (above) – Soup.

11) Dish #11 (above) – Egg omelette (tamago).

12) Dish #12 (above) – Homemade red bean paste and rice cake (mochi) which we were to eat with the wafer biscuit (monaka), grape and musk melon.

It was a great dinner at 1 Michelin star Sushi Kimura. Nothing beat the fun company of my siao-on instagram foodie friends. In fact, I was a little apologetic to the other customers because we were slightly noisy whilst communicating among ourselves and with the very friendly head chef Tomoo san.

And with the few extra items ordered, dinner came up to a total of $380 (per head).

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