Sushi Kimura

The owner-chef certainly pays attention to detail: a hinoki counter crafted from one 150-year-old tree, organic sushi rice from one specific farm in Yamagata Prefecture, cooked in Hokkaido spring water and top-notch produce and fish exclusively from small farms in Japan. The chef excels in ageing raw fish, but the abalone cooked in sake for eight hours, and his rice bowl with uni, ikura, chopped toro and onsen tamago also deserve special mention.

Intimate counter-only omakase with ~14 seats (and a brief 2024 closure)

• Sushi Kimura Singapore operates with a small counter dining room seating about 14 guests, delivering a highly intimate omakase experience. Reports also noted a temporary closure at the end of 2024 with a plan to resume service in late 2025.

Fixed Okimari omakase menu

• The dinner is a single course, Okimari, rather than a menu with choices, offering a tightly curated progression of dishes for SGD 380++ plus sake pairing.

Signature heavily vinegared shari using dual-aged vinegars

• The shari (sushi rice) is crafted with a blend of aged vinegars — around a 15-year aged vinegar and a lighter 3-year vinegar — to achieve a pronounced balance of acidity and tang.

Signature Ingredients

• Rice (shari) with aged vinegar blend: The restaurant’s sushi rice is celebrated for its intensely seasoned vinegared base, created with a dual-vinegar regimen—15-year aged vinegar paired with a lighter 3-year vinegar—to achieve a precise balance of acidity and tanginess that amplifies the fish’s flavor.
• Wasabi from Mt. Fuji farm: A hallmark of Sushi Kimura’s nigiri experience is the exceptionally sourced wasabi, procured from a farm near Mt. Fuji, adding a sharp, clean heat that complements the shari and fish without overpowering them.
• Akami, Chutoro, Otoro (tuna trio): The trio of tuna cuts is a signature feature, representing lean (akami), medium-fat (chutoro), and rich fatty (otoro) options—each showcasing the season’s best tuna and the chef’s precision in shari pairing.
• Amaebi (sweet shrimp): Praised by critics as a standout nigiri, amaebi delivers a delicate sweetness and pristine texture that epitomizes the freshness of the seafood at Sushi Kimura.
• Sujiko (salmon roe): A highly regarded topping, sujiko exemplifies the restaurant’s willingness to feature luxurious, intensely flavored roe as part of the omakase experience.
• Uni (sea urchin): The creamy, oceanic sweetness of uni appears in the nigiri lineup, celebrated when in season for its luxurious tactile richness.
• Katsuo (bonito): Noted as one of the sashimi highlights, katsuo at Sushi Kimura is prized for its bright aroma and clean, smoked-like character that pairs beautifully with the vinegared rice.
• Ankimo (monkfish liver): A seasonal, indulgent delicacy offered to add depth and a silky, mineral-forward contrast within the course.
• Aburi Wagyu Beef Sushi: A signature hot item, featuring flame-seared wagyu on nigiri, showcasing the restaurant’s signature indulgence and mastery of sourcing high-quality beef for a dramatic, melt-in-the-mouth texture.