Sushi Kimura
Permanently Closed
Michelin-starred sushi with seasonal Japanese small plates
Michelin-starred sushi with seasonal Japanese small plates
"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." - Michelin Inspector
"Sushi Kimura offers a delicious take on the Japanese seasons through the lens of a sushi chef. Chef-owner Tomoo Kimura has decades of sushi-crafting experience under his belt, and it shows: From his sushi-pressing choreography to the artisan ingredients he espouses (including made-in-Kyoto Fujisu vinegar and Aritaya-brewed organic Hokkaido soy sauce) to his parade of in-season Japanese small plates and sushi (think: boiled shirako with ponzu and wakame, as well as the winter sushi delicacy of Hokkaido shark skin halibut). Since this place snagged a Michelin star, there’s been plenty of competition for seats." - Evelyn Chen
"Japanese sushi chef Tomoo Kimura deftly sculpts exquisite parcels of sushi laden with organic Tsuyahime rice from a Yamagata farm and fresh wild-caught seafood on a daily basis. Kimura’s hard work has paid off as his fine-dining sushi restaurant Sushi Kimura was the only Japanese restaurant in the new list of one-Michelin-starred restaurants in the results of this year’s MICHELIN Guide Singapore." - Kenneth Goh
"Sushi Kimura is a 22-seater fine-dining sushi-ya, helmed by Tomoo Kimura. Inspectors took note of an abalone dish, cooked for eight hours in sake, as one of the most remarkable creations of this establishment." - Tan Pin Yen
"One star has also been awarded to Sushi Kimura at Orchard Road in Palais Renaissance. Inspectors took note of an abalone dish, cooked for eight hours in sake, as one of the most remarkable creations of this establishment." - Tan Pin Yen
