すし 㐂邑 (Kimura)

"Restaurant de sushis avec du poisson fermenté "

@icham.el

"Legend that doesn’t need presentation (banned from Michelin). Hard booking, King of aged fish!"

@

"Un ex stellato semileggendario. Tableall dice uno dei piu difficili da prenotare"

@

"https://www.expansion.com/fueradeserie/gastro/2019/10/11/5d95e6f3468aebbb288b463d.html"

@

"Maître sushi Old fish 17h30-21h30 sauf lundi Expensive "

@

"fermented and aged sushi. book on tableall "

@alicentradi7

"$$$ The name Kimura is synonymous with aged seafood, and you will likely encounter tastes you've never had before at this laid-back, two-Michelin-starred sushi spot. Same goes for the varieties of fish, which are strictly seasonal. Don't be disappointed if you don't find fatty tuna or sea urchin here. Instead, there may be swordfish, matured for an astounding 50 days, with a surprising texture and depth of flavor. / Tell us about your first impressions when you arrived. It's a soothing eight-seat affair with textured walls and an L-shaped counter that gives the space a cozy feel. Spotlights shine on the food, and paper-covered lamps provide softer lighting. Kimura is about 20 minutes outside of central Tokyo, and the vibe is more laid-back than you'd expect at a two-Michelin-starred establishment. What was the crowd like? The difficult-to-find location will make you feel like you've stumbled upon a secret hideaway, which couldn't be further from the truth: The place always is full of mostly-local regulars and global gastronauts. What should we be drinking? Chef-patron Koji Kimura is a serious sake fan who visits the breweries he features on his constantly-changing list. He has a predilection for fuller, higher-acidity brews that complement the aged fish in his sushi. Main event: the food. Give us the lowdown—especially what not to miss. The name Kimura is synonymous with aged seafood, and you will likely encounter tastes you've never had before. Same goes for the varieties of fish, which are strictly seasonal. Don't be disappointed if you don't find fatty tuna or sea urchin here. Instead, there may be swordfish, matured for an astounding 50 days, with a surprising texture and depth of flavor. And how did the front-of-house folks treat you? Chef Kimura is an amicable host, and it's fascinating to hear him wax on about his approach to aging fish. What’s the real-real on why we’re coming here? Reservations are not easy to come by. If you're lucky enough to score a booking, go, no matter what the occasion."

@

"Conseillé par Taku (poisson maturé)"

@

"Uni soba (urchin cold noodle soup)"

@soleneroussel

"🍣🍣🍣 Recommandé par Tak Sekine"

@

"Best sushi (autours 100 eur)"

@fbloch21

"Poissons maturé, reco T Sekine dans Konbini"

@

"Conseillé par Taku (poisson maturé)"

@seb

"Via @luxeat - Master aged Sushi "

@