The start is not simultaneous, each person starts at their own timing. There are nine seats at the counter, a wonderful space where you can relax. The head chef had worked in New York for 14 years and is fluent in English. We started with sashimi of sea bream and black rockfish, both having a hint of sweetness and were excellent. The octopus dish came with kabosu on the right and Cambodian pepper on the left, a fun and enjoyable combination. The sea urchin from Hachinohe was unexpectedly served as it is, and it was delicious. The clam soup had thick clam meat and was extremely tasty. The simmered octopus from Hachinohe was incredibly tender and delicious. The saba sushi roll with shiso and myoga inside was refreshing and a great accent. The nigiri sushi course started with golden eye snapper, followed by white fish with a hint of sweetness. The sweet shrimp with kombu was a unique but outstanding combination. The marinated tuna aged for 10 days was moist and delicious. The soup with seaweed and sea squirt was warm and comforting. The white squid nigiri had a hint of sweetness and a crispy texture. The marinated fatty tuna was incredibly delicious and tender. The sardine was always delicious and it's hard to tell the season. The large shrimp was sweet and had no unpleasant smell. The miso soup marked the end of the meal, which was a bit regrettable. The sea urchin gunkan sushi made with Aomori and Hokkaido sea urchin was exceptional. It was amazing to have sea urchin twice. The last dish was tamago with sweet pickled ginger, which had a unique and delicious taste. The sushi rice had a balanced red vinegar flavor that wasn't too overpowering. Overall, the cost-performance ratio was excellent, and the ambiance of the chef's restaurant was fantastic. The staff was also wonderful. This sushi restaurant is highly recommended.

I had to cancel my reservation last time due to sudden illness on the day of my reservation at Sushi Kimura in Kayabacho. Upon hearing about my sudden change in health, the head chef kindly said, "Please come again." This was my second attempt to visit the restaurant, and despite the rain causing delays, I arrived late for my reservation. However, both the head chef and the hostess welcomed me warmly. I enjoyed a Chita highball in one gulp, and then the course began. I asked for a recommended sake in a half cup, and paired it with striped jack, red snapper sashimi, octopus, seaweed and sea grapes, and monkfish liver. I then switched to warm Kikumasamune sake, and enjoyed dried Mehikari, octopus, sardines, and rolled horse mackerel. The striped jack, rolled horse mackerel, and seaweed left a lasting impression. It was a delight to see seaweed served as an appetizer, which is not commonly seen in Tokyo but is a common accompaniment at Tatsusho in Fukuoka. I returned to chilled sake, and enjoyed chatting with a couple from America who also love sushi, while continuing to eat and drink. I ate two pieces of sushi, and asked for slightly larger portions of rice. I prefer slightly larger portions of rice, and the sushi was very gentle and well-balanced. The new squid, shiny fish, and gourd roll were particularly memorable. It was a wonderful, cozy sushi restaurant where I had a great time eating, drinking, and chatting.

The sushi at Kimura in Kayabacho is excellent, whether it's the nigiri or the sashimi. The chef's skill in making sushi is impressive, and his conversation is enjoyable. Starting with the sweet snapper and sea bream sashimi, everything is delicious and satisfying. The red vinegar sushi has a rich umami flavor without being too strong. The restaurant has a cozy atmosphere with only counter seating for about two rounds of customers. There is no strict schedule, allowing each reservation to arrive at their own time. The lack of detailed information about the ingredients or aging process of the fish allows for a more focused conversation with friends. Kimura is a great place for sushi, where you can easily make a reservation and enjoy top-quality sushi whenever you want. The chef, Kimura, who trained at Sushi Den in New York for 14 years, then worked at Sushi Yoshitake, showcases his skills and experience in his sushi making. I will definitely be back, whether alone or with a friend.

The rice was very soft and didn't taste very vinegary, which might be a matter of preference. The toppings were delicious, especially the octopus which had a great texture. The palate cleanser between dishes showed attention to detail, and overall the course was good. There was a wide variety of sake available, and the suggestion of pairing with half servings was excellent. I would like to visit again if the rice improves.

Sushi Kimura in Sanriku has a head chef who is originally from Aomori and uses a lot of local ingredients in his Edomae sushi. After 14 years in New York, training for 2 years at "Sushi Yoshitake," he opened his own restaurant. The sushi uses mostly ingredients from Sanriku, especially Aomori, and pairs well with the not-too-strong red vinegar rice. The atmosphere of the restaurant is wonderful and makes you want to come back again and again. [Access] 3 minutes walk from Suitengu-mae Station, 4 minutes walk from Ningyocho Station [Interior] Only 10 counter seats [Order] Omakase course for 22,000 yen includes dishes like sea bream liver from Aomori, sea urchin, grilled beltfish, and more.

Today's dinner was at Sushi Kimura. The dishes included: red sea bream sashimi (belly and back), live sea urchin in shell, octopus sashimi, salt-grilled belt fish, simmered octopus, foie gras, clam and clam broth, mackerel and perilla leaf rolls, blackthroat seaperch sushi, sweet shrimp sushi, mackerel sushi, white trevally sushi, lean tuna sushi, seared medium fatty tuna sushi, sardine sushi, scallion and ginger rolls, shrimp sushi, sea urchin battleship sushi, ark shell sushi (additional), sea bream sushi (additional), and omelette. Particularly delicious were the live sea urchin in shell, blackthroat seaperch sushi, lean tuna and medium fatty tuna sushi, and sardine sushi. The balance of vinegar in the sushi rice and the texture of the sushi were perfect, and everything was to my liking. The portion size was just right, and I thoroughly enjoyed the meal. The cost performance was excellent, and it is truly a great sushi restaurant. The owner, Mr. Kimura, was also very good at conversation, and I had a pleasant time. Thank you for the meal.

● Course 22000 yen ● Sake: Half servings x 5 - Total 26100 yen ○ ===================== ○ Sushi in Kakigara Town! Not the famous [Kiyosato] though haha. I made a reservation for Friday night and the place was full. Reservations are easy to get, probably around 4 tables. The head chef and the veteran father figure were both there. The head chef pays attention to every detail and the atmosphere is quite cozy and welcoming. ○ ===================== ↓ Appetizers - Natural sea bream, black porgy - Uni served in its shell haha - Wakame seaweed, sea grapes - Wakame is really delicious! - Hairy crab - Salt-grilled cutlassfish - so tender and perfectly seasoned - Octopus simmered in wasabi from Hachinohe - Roll with mackerel from Hachinohe, saury, myoga, perilla leaf, sesame ↓ Nigiri - Golden eye snapper - fatty and delicious - Steamed white fish with large shiso leaf - Sweet shrimp marinated in kelp - Small fin fish - Marinated tuna - so good! - Nori roll - like a noodle haha - Squid - the knife cuts deep and brings out the sweetness - Marinated medium fatty tuna - all tuna marinated huh? - Sardine with green onion and ginger - Cucumber and ginger roll for a chopstick break - Steamed spot prawn - so plump - Uni battleship sushi - Tamagoyaki - traditional style - Soup with shrimp flavor and white miso - piping hot - Grilled shrimp head with salt - crunchy, eat it all! ○ ===================== Red vinegar was just right for me. They adjust the portion size including the vinegar rice. All the sake was dry and crisp, complementing the dishes without overpowering them. Thank you for the feast! ლ(´ڡ`ლ)

I had no plans and was free, so I made a reservation and visited this sushi restaurant, Sushi Kimura. It is located a short walk from Suitengu-mae Station. The customers were mostly couples and young people. They serve a few appetizers before moving on to sushi. It was interesting to see octopus with pepper, and it was delicious! I really enjoyed it. The udon-style noodles with seaweed were also good. The shrimp, which you eat with the shell, was also delicious. If I have the chance, I would definitely like to visit again!

Among the sushi restaurants I have visited in the past, this one definitely stands out as top-notch in terms of satisfaction that exceeded its price. The reason being the pleasant and welcoming service from the head chef, the female chef, and all the other artisans, as well as the simple yet elegant flavors that truly capture the essence of Edomae cuisine. The sushi, with its perfect balance of rice and toppings, was so delicious that I felt like I could keep eating more and more. The pairing with sake that complemented the dishes perfectly made for a fulfilling and enjoyable Sunday evening treat. Thank you very much.

Located between Kayabacho and Suitengu-mae, this sushi restaurant is about a 6-7 minute walk from either direction. I made a reservation and visited on a weekday night. The restaurant has been receiving increasingly high ratings lately, but reservations are relatively easy to get. You might even be able to go the day before. The interior is compact with an L-shaped counter. The seating is a bit tight, and it seems like it could get quite crowded when full. The omakase course is 22,000 yen, which includes 10 small dishes and 11 pieces of sushi with a variety of options. The small dishes were delicious! The sushi pieces were on the smaller side with a subtle vinegar flavor. They are not too firm or too soft, but just right. The steamed white fish sushi was unique and tasty with a tender white fish on top. The use of cherry blossom leaves for fragrance was stylish. The slightly loose texture of the skin was also impressive. While it may lack a bit of impact, the restaurant incorporates seasonal ingredients well, serving gentle and not overwhelming sushi at a reasonable price. The chef and the atmosphere were both welcoming and friendly.

My second visit to Sushi Kimura - I felt it again, this place is a hidden gem sushi restaurant. The sushi is really good, the service and atmosphere are excellent. And the cost performance is unbelievably good. Even with an additional order of 4 pieces, it doesn't cost more than 30,000 yen per person. This kind of sushi restaurant is really great. Looking forward to my next visit for sure.

The service and food were both delicious in a comfortable atmosphere. The staff were attentive and the balance of sushi rice and vinegar, as well as the temperature, were to my liking. I would love to visit again! It was our wedding anniversary and when I mentioned it in advance, we received flowers and chopsticks, which was a warm and touching gesture. Thank you!

Opened in February 2018, this was my first visit to Sushi Kimura. Located just a 4-minute walk from Suitengumae Station on the Hanzomon Line, it is tucked away from the main street. The owner, Hiroshi Kimura, was born in 1976 in Hachinohe, Aomori Prefecture. He trained at a sushi restaurant in New York for 14 years before working at the Michelin three-star restaurant, Sushi Yoshitake, for 2 years. He opened his own restaurant in 2018. Having been abroad, he is able to serve English-speaking customers. The sushi rice is made with Yamagata Koshihikari rice and red vinegar with salt, giving it a strong acidity that balances well with the toppings. The omakase course includes octopus from Hachinohe seasoned with spicy Cambodian pepper, wakame seaweed from Sanriku, hairy crab from Sanriku, mackerel from Hachinohe, and sardine, among others. The course, priced at 22,000 yen, consisted of 11 appetizers, 10 pieces of sushi, miso soup, and tamago, all featuring Hiroshi's dedication to using ingredients from his hometown of Aomori. I will definitely visit again in the future. Thank you for the wonderful meal!

Visited on a Friday night. Made a reservation a few weeks in advance. The course was safe and the sushi was good, but nothing particularly outstanding. The atmosphere was lively, more suitable for going with a group for drinks rather than just for sushi. The restaurant is called "2022 Sushi TOKYO Top 100". The chef has experience in New York. Reservations can be made online, and it seems easy to book in advance. The closest station is Chiyobacho, but Suitengumae is actually closer. The interior has a counter with 10 seats, and the chef seemed busy handling everything by himself. The spacing between seats is narrow, and the noise level is high, making it feel more like an izakaya. The ventilation situation was a concern. I had the omakase course for 22,000 yen, which included various dishes and sushi. The pacing was not great due to the crowd. The dishes were good, but nothing stood out as exceptional. The sushi rice had a strong red vinegar flavor, and the fish was well-aged. The tuna was particularly delicious, and the overall quality was good. However, there was nothing that really made this restaurant stand out. The cost performance was reasonable. The atmosphere seemed more suited for enjoying drinks with sushi rather than focusing solely on the food.

At the end of the year, I had my final sushi meal of 2022 at Sushi Kimura in Nihonbashi Kakigara-cho, Tokyo. The restaurant was selected as one of the Sushi TOKYO 100 Best Restaurants in 2022 on Tabelog, which made me very happy. I enjoyed the fresh seafood directly sourced from the head chef's hometown of Hachinohe in Aomori Prefecture, as well as the carefully selected ingredients from Tsukiji Market. The dishes like ankimo (monkfish liver), kawahagi (thread-sail filefish), and shirako (cod milt) were consistently delicious. The wine, sake, and shochu paired well with the meal. Thank you for the wonderful dining experience. I will definitely visit again.

Today, I used it for a dinner party. I was drawn to visit because of Kimura-san's profile, who also trained in New York and has high ratings on Tabelog. We had the appetizer and sushi omakase course for 20,500 yen. The first half of the appetizer course was amazing. The dishes included: red snapper marinated in kelp, octopus, crab, seaweed and sea grapes, monkfish liver (which was incredibly delicious and paired perfectly with sake), tender octopus, blowfish milt, fish cucumber roll, and each dish was satisfying on its own. Each dish had multiple ways to enjoy it, and there was a tremendous attention to detail in the seasoning. The second half of the course included more common sushi items, but they were all fresh and generously portioned. The gizzard shad, medium fatty tuna, and sea urchin were particularly exquisite. It's not often that I can indulge in such luxury, but I would love to visit again in the future.

The atmosphere was very nice and the food was delicious. We left the choice of sake to the chef, and he served us half glasses of various types to pair with each dish. It was very tasty.

I have been a fan of Chef Kimura's personality since his time in NY, and I have been enjoying his creations ever since. Each time, I find myself liking his work even more. The sushi has evolved from a sweet taste to a sharp and refreshing flavor that really brings out the quality of the ingredients. Every piece of fish is prepared beautifully, free from any fishy or off-putting flavors, highlighting only the best aspects. The more you chew, the more the deliciousness spreads in your mouth, making it almost a shame to swallow it. With such high-quality sushi at such a reasonable price, I wonder if this place will eventually become impossible to book. I will definitely be back again.

I made a reservation online and visited the restaurant at 6:00 PM today, which I had been curious about since before the pandemic but hadn't been able to go until now. The seating consisted of a 9-seat counter with a head chef, a female chef, and two other chefs, totaling 5 staff members. The head chef is a seasoned veteran with extensive experience abroad. - Non-sushi items: Sweet snapper, red snapper (possibly marinated in kelp) - Octopus: A unique taste with Cambodian pepper, goes well with firm boiled beer - Three varieties of seaweed and sea grapes with homemade ponzu sauce, delicious with a rich broth - Grilled turban shell served in a pot, which made the accompanying sake taste great - Ishigaki scallop, Hokkaido scallop, and scallop sashimi, naturally sweet and delicious - Monkfish liver, quite a unique texture, not too sticky - Octopus from Hachinohe, sweet and spicy - Grilled eel - Sardines with shiso, sesame, pickled ginger, and myoga, a sourness that whets the appetite - Suminoe Eight Immortals - Flounder, a smooth start and easy to eat - Sweet shrimp marinated in kelp - Ikura (salmon roe), clear and delicious - White squid, sweet and tasty - Pickled items - Sardines, quite fatty - Jellyfish from Mugentai - Boiled prawn, expertly cooked and part of the course - Sea urchin roe - Conger eel, not too sweet and delicious - Tamago (egg) - Miso soup (additional order) - White shrimp - Pickled mackerel, the rice was soft and lacked vinegar, which was a bit disappointing - The best dish of the day was the crispy grilled eel skewer, a unique snack that you don't often find in sushi restaurants. Thank you for the experience.

Sushi Kimura TOKYO 2022 Top 100 Restaurant Award Winner This sushi restaurant opened in February 2018. Reservations are by appointment only, and they accept reservations for one person or more. They only serve dinner. It is a 5-minute walk from Exit 7 of Kayabacho Station. The interior has a counter with 10 seats in an L-shape. The menu consists of an omakase course only. The head chef trained for 7 years at a famous restaurant in Tokyo, then transferred to the New York branch where he excelled. He returned to Japan in 2015 and opened "Sushi Kimura" in Nihonbashi Ningyocho in 2018. The course transitions from appetizers to nigiri and is very satisfying. It is a wonderful sushi restaurant where you can enjoy sushi in a warm and relaxed atmosphere. Thank you very much. It was a feast. Omakase Course ¥20900 (tax included) Appetizers: - Red snapper/blackthroat seaperch - Octopus from Hachinohe, Aomori with Cambodian salt and pepper - Seaweed and sea grapes from Sanriku, marinated white squid - Grilled turban shell - Hokkigai/Ishigaki shellfish - Sea urchin - Grilled eel skewer - Tender octopus simmered - Mackerel and sardine roll with sesame, myoga, and shiso Nigiri: - Golden eye snapper - Sweet shrimp - Kohada - Salmon roe - Marinated lean tuna - White squid - Marinated medium fatty tuna - Pickled ginger, cucumber, and shiso - Sardine - Spot prawn - Spot prawn head - Sea urchin from Rishiri, Hokkaido - Conger eel - Tamago Drinks: - Sake: Hakurakusei - Sake: Special Junmai from Aomori

I felt that the consideration and thoughtfulness towards the customers at this restaurant, especially from the head chef, were wonderful. Not only the head chef but also the hostess and other staff members provided polite service, making it a very comfortable environment to enjoy sushi. As someone who loves octopus, I was delighted to be able to try both raw octopus and simmered octopus. The baked turban shell with its concentrated soup full of flavor was also delicious, allowing me to fully appreciate the taste of turban shell. It is a delicious sushi restaurant that I would like to visit again.