The absolute signature of Chef Kimura and a study in flavor engineering. Shima Aji is traditionally served fresh for its 'snap,' but Kimura-san ages it for 14 days, allowing the proteins to break down into intense savory compounds. The result is a piece of fish that has a texture similar to high-end butter and a flavor profile that is remarkably deep and slightly sweet. Reviewers consistently praise its incredible complexity and the perfect balance with his signature white-vinegar rice. It is widely cited as the most profound jack-fish bite in the world.
Tips from diners
This is non-negotiable! The aging process creates a flavor that is much more intense than standard 'fresh' sushi. Eat it slowly to appreciate the complex notes—it's almost like a dry-aged steak. The rice here is seasoned with a specific white vinegar that doesn't mask the fermented fish.
A favorite from the 'otsumami' (appetizer) section and a brilliant example in land-and-sea pairing. Meticulously picked horse hair crab is marinated in premium brandy, providing a refined acidic lift and a deep savory depth to the sweet seafood. Reviewers highlight the incredible richness and the way the brandy highlights the creamy roe. It is a benchmark for the start of an elite sushi meal, showcasing the chef's innovative range.
Tips from diners
The combination might sound strange, but it's remarkably addictive! The brandy flavor is subtle but beautiful. It's the most photographed dish for a reason—the visual of the translucent crab is beautiful.
A favorite for those wanting a traditional, heart-warming end to the nigiri section. The sea eel is simmered until it is meltingly tender and then glazed with a rich, dark tare sauce made from reduced eel bones and soy. Reviewers often mention its 'cloud-like' texture and the perfect balance of sweetness. It is a textbook execution of the classic Tokyo style.
Chef Koji Kimura is a master of the Japanese culinary world, celebrated for his radical and innovative approach to sushi aging. Located in a quiet part of Futako-Tamagawa, the restaurant has earned two Michelin stars and a status as one of the world's most sought-after and provocative dining experiences. Kimura-san is famous for aging his fish—particularly white-fleshed varieties and silver-skinned fish—for significantly longer than traditional Edomae masters, sometimes up to two months, to achieve a texture and depth of flavor that many compare to fine cheese or high-end ham.
Reservations are mandatory and released 30 days in advance on TableCheck. They are extremely difficult to secure—your best chance is through a high-end concierge service. If you're a walk-in, your chances are effectively zero.
The restaurant is located in a quiet part of Futako-Tamagawa. Give yourself extra time to find the entrance—it's very discreet and easy to miss from the street. There is a small waiting area inside if you're early.
The interior is sleek, modern, and very quiet. It feels more like a high-end boutique than a traditional sushi shop. It's best for solo diners or pairs—large groups will likely have to wait for separate seats at the counter.
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