More than just a new fine dining sushi-ya, Sushi Kimura is the philosophical vision of master chef Tomoo Kimura, who had spent over 20 years honing his craft.

Formerly of award-winning Ginza Sushi Ichi, chef Kimura serves up deeply seasonal edomae-style delicacies in a range of omakase menus (from $120) at his new 22-seat restaurant in Palais Renaissance.

Sushi Kimura's entranceway - traditional Japanese with wooden accents

Exterior, Sushi Kimura

Bespoke ingredients feature—premium grade nori from the first harvest hauled out of the Ariake sea, artisanal organic vinegar from a small-batch Kyoto brewery, and Hokkaido spring water for cooking. Bag a seat at the 150-year-old Hinoki wood sushi counter, enjoy his affable service, and tuck into his sashimi, Bafun uni rice with ikura and onsen egg.

Master Chef Tomoo Kimura of Sushi Kimura

Chef Tomoo Kimura

Look out for chef’s personal touches, such as the noren cut from his great-grandmother’s kimono, and a ceremonial tea set hand-painted by his master, and artfully arranged motifs that represent the seasons.

#01-07, Palais Renaissance. Tel: 67343520 / 84280073


Cover: Chef Kimura’s sashimi
This was first published in Wine & Dine’s April 2017 issue, ‘Restaurants’

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