While many sushi restaurants tend to focus solely on fish and seafood, Chef Kimura Tomoo understands the importance of a great supporting cast as well. At his eponymous sushi restaurant located on the ground floor of Palais Renaissance, Kimura serves up Edomae style sushi using ingredients sourced from across Japan. The vinegar he uses isan organic concoction that a brewery in Kyoto makes from scratch. Likewise, the Arita shoyu Kimura uses comes from a brewery in Gunma prefecture. Kimura plays on the shoyu’s roundness in flavor to make his own soya sauces for sushi and sashimi. He spares no expense when itcomes to ingredients, using quality first-harvest seaweed Shioya Ichiban Nori, as well as the texturally softer and rounder Hokkaido water to make his dashi stock. When everything comes together, a meal at Sushi Kimura shines naturally.
