Sushi Kimura

Tucked away at the far end of Orchard, on the first floor of Palais, you’ll find a little slice of Japan. From the moment you step through the heavy sliding door (seriously, it’s really heavy), you’re transported straight to a traditional Japanese restaurant. Once inside, the place is bright and packed with staff — almost like they’re ready for a photo shoot with the number of employees lining the walls. It felt a bit intense, but hey, service is never lacking! There are two chefs, both Japanese, and the head chef Super friendly and easy to chat with. The drink menu isn’t huge, but they’ve got a nice selection of sake to pair perfectly with the sushi. As for the omakase course It’s just chef’s kiss — absolutely delicious. Every dish was a hit, making it hard to single out a favorite. The timing of each course was impeccable, with the chef clearly paying attention to his diners. The fresh fish and ingredients were handled with such care, and the sushi was so flavorful you didn’t even need soy sauce — an impressive feat! Even the tea at the end of the meal was unique and delightful. Sadly, the chef mentioned that the restaurant is closing soon, which is a real shame for such a wonderful dining experience. But on the bright side, I’m glad I got to visit before it closes! There’s still a bit of time before they close for good, so if you can, I’d highly recommend giving it a try before it’s gone!

I had dined at Sushi Kimura years ago. But me not being in a good state left me impressed but not amazed. So given that I'm totally in my element now, the experience this time is absolutely amazing. I'm so happy with my choice to dine here again to truly experience beautiful subtle taste of traditional Japanese cuisine. I can say the food here really represents the best of traditional Japanese Sushi Omakase. I'm kind of the person who tends towards new flavours, but Chef Kimura and his team surprise me how awesomely good traditional Japanese cuisine can be. And I love this kind of surprises too. Using curated choice ingredients, such as Hokkaido Spring Water, special A-grade Tsuya-hime Organic rice, Organic premium Vinegar from Kyoto, exclusive Shin Nori from Ariake sea, and skilled techniques plus dedication to culinary finesse, the inherent sweetness of every ingredient is fully showcased in the dishes. Every mouthful of the food makes me go, "Wow, this natural sweetness is unbelievable pronounced and good!" As these amazing flavours are subtle and in harmony, I do think that one needs to come here in the right mood to immerse in the experience and appreciate these flavours, based on own experience. The service here is amazing, being very attentive and gets everything exactly right. I definitely feel pampered here. This restaurant truly deserves the Michelin Star awarded for 7 years straight. The silky tofu skin with its mild milky flavour is surprisingly very refreshing with ikura, jelly and wasabi added. I’m surprised that a seemingly simple dish can taste so good and complex. Seasonal Chawamushi made from Hokkaido spring water hides a lovely ganache of briny sweet snow crab and is peppered with crunchy shitake bits for a good texture. This is the sweetest chawamushi with the savoury sweetness at the core. So tasty, so awesome. Bonito sashimi is out-of-this-world-good. It features an amazingly light, paper thin, crispy skin completed with the aroma of char from charcoal grill. The juxtapose of this crispiness and the meaty texture is so brilliant. I remember I had said that Chef Kimura is excellent to preparing vegetable dishes, and the seasonal vegetables featured here exactly proves this point. The fresh tomato is juicy, crunchy, sweet, going so well with the variety of flavourful vegetables, such as iceberg veggie. I love the contrast between starchy rice and sweet briny meatiness of marinated, beautifully marbled Akami. The mild vinegar really highlights the sweetness of the melty creamy chutoro. This is so fantastic. Yellow tail is very rich in taste. Probably the best yellowtail I ever have. Aburi Ototro, seared with charcoal, is like steak with brininess with that awesome melt-in-your-mouth consistency and a light smoky aroma. Hotate, carefully grilled over charcoal, is toasty and full of flavours of the sea. Miso soup is the most unique soup with the distinctive pungency of onion. Its taste is clean, clear and tasty. Tastes especially refreshing after the sushi. It looks simple, but I love the taste so much. Thoughts: Tradition at its Best

Everything was perfect. Amazing food from a chef who was passionate about serving the highest quality food and who enjoyed making people happy. Each course had a story and he explained why he chose that dish or that fish. The same with the sake. It was like watching a cultural history documentary. One of the best meals I've ever had.

This restaurant is going to be my no.1 favorite Japanese restaurant in Singapore.Chef Tomo is the best chef ever.I was excited for my next dish. It is pricey but it worth and acceptable because this restaurant is fancy one.Anyway if anyone see my review please come and taste.