Tabelog ratingSushi Kimura (すし 喜邑) is not just another high-end sushi bar; it is a laboratory for one of Japan's most distinctive culinary visions. Chef Koji Kimura has dedicated his craft to exploring the possibilities of aged fish, a technique he has refined over years. Here, cuts are aged on a species-by-species basis, some for weeks and others for as long as 45 to 60 days, transforming their texture and concentrating their umami in ways that are impossible to find elsewhere. This is paired with a distinctive shari (sushi rice) made from large-grain rice and seasoned with aged red vinegar, providing a firm, balanced counterpoint to the fish.
The experience is a fixed omakase that begins with a series of inventive otsumami (appetizers). Guests consistently praise dishes like uni soba, abalone risotto, and brandy-marinated crab. The main event is the nigiri sequence, where the results of the aging process are staged. Reviewers highlight the profound depth of flavour in pieces like iwashi (sardine), makajiki (marlin), and buri (yellowtail). The service, led by the chef and his wife, is described as warm and engaging, with staff often explaining the complex preparations in English for international visitors.
While the experience is singular, it is also uncompromising. A small number of diners have found the intense, salty, and sometimes chewy textures of the longest-aged fish to be challenging. The omakase is a set course with limited flexibility. Recent reviewers in 2024–2026 cited omakase prices around ¥33,000 to ¥47,000. With drinks, final bills often reached ¥44,000 to ¥65,000. For enthusiasts of sushi craft, it offers exceptional value and a truly unique education. For casual diners, it is a significant investment in a very specific style.
- Getting There: The restaurant is a 7-minute walk from Futako Tamagawa Station.
- Reservations: Booking is mandatory. Reservations for overseas visitors are handled exclusively through TABLEALL, while domestic bookings use the OMAKASE system. Securing a seat is notoriously difficult.
- Payment: Payment is by credit card only (VISA, Master, JCB, AMEX, Diners). Electronic money and QR code payments are not accepted.
- Seating: The restaurant has just 9 seats at an intimate counter. There are no private rooms.
- Language: Some English is spoken, and staff make an effort to explain the dishes to non-Japanese guests.
- Photography: The chef prefers guests to be discreet about taking and posting photographs.
- Smoking: The entire restaurant is non-smoking.
- Parking: One parking space is available, but it must be confirmed when booking.
