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4.4
141
Recommendations
"The fish-loving owner-chef uses rice from the same area as the vinegar to ensure harmony; the nigiri is made skilfully, and no rice is wasted."
on Nigiri
"22 Top-notch Sushi Restaurants in Tokyo that You Won't Forget: Kimura - Flavor profiles that are quite unique compared to other places."
on Nigiri
"The sushi there goes beyond just taste, which is by the way bloody amazing, every sequence and every piece tells a story."
on Nigiri
"He uses fish that has been cured and aged -- some up to 90 days. This aged fish does not spoil nor become stinky; it acquires much umami and a quite tender texture."
on Nigiri
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editorial@tasteatlas.com