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Rice Dish
Nigiri
at Kimura
Setagaya, Tokyo, Japan
Recommended by Michelin Guide and 3 other food critics.
KG
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."
"22 Top-notch Sushi Restaurants in Tokyo that You Won't Forget: Kimura - Flavor profiles that are quite unique compared to other places."
"The sushi there goes beyond just taste, which is by the way bloody amazing, every sequence and every piece tells a story."
"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."