After launching in Shanghai, Kimura-san returned to Tokyo and quietly reopened in late April 2024. This was my first visit since he left for China, and the course has some notable changes but also retains some of his classic dishes such as Uni Soba and Brandy Crab.
I didn’t photograph each course, but the full course consisted of 6 tsumami and 15 nigiri. For the new dishes, there is a noticable influence from Takahashi-san from Pellegrino in his Ayu Risotto and Awabi Capellini courses. I used to feel quite ‘meh’ about Kimura, but my opinion has changed. I really enjoyed it! Perhaps my taste buds have evolved in recent years.
Highlight dishes this meal were the Brandy Crab (way better than I remembered), the Ayu Rissoto (with the entire fish broken down and used), the Shima Aji (aged 2 weeks), and the Shiro Amadai (aged 3 weeks). No Makajiki was served today but Chu Toro was (aged 2 weeks).
Course was 44,000 JPY and free flowing iced green tea brought the final bill to 48,000 JPY. For the gunkan portion of the course (Asari and Uni), Okamisan stepped in to serve guests and Kimura-san stepped back to converse with everyone. I think it’s definitely worth a visit (or revisit) considering all other options in the price range in Tokyo.
A main topic of conversation was about the recent increase in overseas openings and speculation on who is going next. Namba Miami came up as well as another planned Namba opening in Dubai. The Dubai opening will be a larger scale restaurant (think 100 seat izakaya).
by m046186