Sushi Kimura

These are Yamame Trout roe.
Smaller sized, deliciously unique taste. They are "less sticky" and milder tasting than red ikura (so you can have more!)

The perfect sized Japanese needlefish for sushi

236kg Boston no kuro-maguro

Served grilled, literally melts in your mouth

Marinated tuna

sharkskin halibut from Hokkaido with uni salt

The whitefish flesh is translucent, sweet and fatty - simply melts in your mouth. Uni salt adds a distinct flavour, taking this delicious sushi to the next level of genius.

Shokko (baby amberjack) is a seasonal delicacy in Autumn

Monkfish liver - the "foie gras of the sea" has a creamy and buttery texture

Engawa (flounder fin),
Tenaga-ebi (Japanese scampi),
Saba (mackerel),
Ice plant, mini gooseberry & tomato

The tiny gooseberry was the sweetest, juicy little treat!

Abalone in sake broth, garnished with crispy seaweed.

This dish stole my heart! Soft and tender abalone. Delightfully fragrant, sweet and light broth with complex flavours.

Chef Tomoo holding the shell of the Tenaga-ebi (Japanese long-armed scampi).

The ebi sashimi (on the cutting board) is exceptional - sweet, succulent and huge!

Blue swimmer crab (Watarigani) with side of jelly fish in roasted sesame sauce