Sushi Kimura すし 㐂 Yì

Amazing Grandmakase. The first time I had aged Sushi. Can say that the sushi tastes a little different than ordinary sushi, but everything tastes incredibly fresh and flavors are probably more pronounced. Great service from Koch and his employees who speak English. Was a little further from Tokyo, but certainly very easy to find on Google cards.

A must try to age sushi experience!!!! Was able to taste the aged Crab (3 weeks and 48 days Makajiki, Buri (2-3 weeks? , Ebi (1 week, grown apples (3 weeks, grown) (1 weeks and sardine (3 weeks and more.... all these aged sushi changes its taste with strong Umami taste. The Schari was firm and good. The dishes are excellent! But feel like the old crab is too salty for me.

Ageed fish specialist... definitely a unique experience. Kimura-sans hospitality complements the special experience.

Dining at the restaurant of the Pioneer of aged sushi, @sushikimurakoji Featuring The appetisers before the nigiri course. Clam soup sweet with strong umami flavour Abalone risotto with the abalone liver to give it a nice flavour with a hint of bitterness Sea urchin soba sweet and briny with chewy soba Grilled Anago nice, hot and crispy with delicious flavour. Raw Cold blue crab marinated with brandy and squid guts i think? Nice and salty with natural sweetness from the soft crab meat. Think of the Korean style raw crab, but elevated. Not for people who hate guts. (I am a guts lover) Perfect way to whet your appetite before the nigiri starts Featuring the start of the nigiri Rice and seaweed when you have rice and seaweed so good you can eat it straight up. The vinegar was able to penetrate right into the core of each grain, making the rice so flavourful and strong. The rice also has some bite which contrasts greatly with the soft aged meats. Squid nice and sweet with a very creamy finish Shima Aji nice and tender with a wonderful sweetness and fatty ness Isaki grunt fish which is usually chewy is beautifully tender with great flavour with Aging Aji Horse Mackeral so sweet and fatty with just the right amount of lunch from the vinegar cure. Masu King salmon aged for 1 month until it becomes almost like salmon mousse. So sweet and delicious which pairs beautifully with the rice Kinmedai Golden Eye snapper aged for 9 days to tenderise the meat and give it a nice sweet flavour Awabi a huge piece of abalone cut using the wave cutting method to break through the tough fibres and give it a better mouth feel. So tender and delicious, almost like Chinese braised abalone but better. Uni a mountain of sea urchin and rice to pamper you silly. So sweet and chock full of umami Iwashi Sardine aged for 9 days to break out the fatty flavour and make it so tender and delicious. I usually hate it because of the fishy ness but this was utterly perfect. Last few pieces Katsuo Smoked bonito which is marinated quickly in a mustard soy to give it a nice sharpness to cut through the smoky ness and fatty ness of the fish Mekajiki Swordfish aged for a whopping 57 days. No he is not crazy, he is a mad genius. The swordfish becomes so tender and delicious with a huge umami hit which hits you the moment you bite into it. This to me is his pièce de résistance, his Hail Mary. So damn delicious! Anago Conger eel grilled perfectly until hot, crispy and delicious Tamago baked sweet egg omelette to end the wonderful meal Overall, Kimura Sushi gets a whopping 10/10. If you are a sushi aficionado, you have to give ages sushi a try. It may not be for everyone but it’s a must try experience in my book. He is so friendly and his Mother is the sweetest lady you will ever meet. Working hand in hand with her Son to deliver an experience you will never forget!

A master developing aged sushi, a rarity and a pleasant surprise in an industry steeped in tradition. Besides the food, his mother also often works there and she's a gem!