It is open from 12 pm – 3 pm and 7 pm – 10 pm, every day except Monday. My version, inspired by a dish cooked in an episode of Izakaya Bottakuri, has salmon teriyaki, eggs, nori, sakura denbu and tobiko. The Sushi Kimura Chirashi with soup (of the day) costs $85++, and The Sushi Kimura Chirashi with seasonal appetiser soup and homemade dessert costs $100++. A special occasion dish in Japan, chirashi sushi is a platter of sushi rice topped with an array of protein (meat or seafood), eggs and vegetables. It might look a bit like that with all the paper screen doors, and wooden floors and walls, but just keep walking down the short hallway and you’ll find Sushi Kimura. After walking in (from the side that faces Orchard Rd), keep to your right and walk up the wood panelled entryway near the middle of the building.Īfter you enter, don’t be discouraged if you think you’ve mistakenly entered a zen spa. Sushi Kimura’s on the first floor of Palais Renaissance. We figured there might be a need for instructions on how to get to Sushi Kimura because it is so inconspicuous, we walked past the place twice without seeing it. Tsuyahime chirashi rice with seasonal uni and ikura We had a lovely time at Sushi Kimura, and we’d recommend it to Japanese food lovers who are looking for a zen and refined place to have lunch in town - away from the hustle and bustle of Orchard road. Speaking of dessert, we had a lovely homemade warabi mochi paired with wafers (which you can sandwich it in if you want), an orb of red bean paste, and a cut of grapefruit to end on a refreshing, citrusy note. The same amount of meticulous thought into everything at the restaurant – not just just the food, but decoration too, down to the mix of gold foil into the disposable paper placemats on the table or the sprig of sakura buds garnishing your dessert. There are so many layers and components to this dish, you’ll find yourself taking your time to appreciate each ingredient. It’s definitely not the run-of-the-mill chirashi you’d shovel down without much thought. We had miso soup with fresh and tasty clams, plumped up from soaking in the soup.Ĭhirashi with seven types of seasonal sashimi and an ice plant Dried and shredded seaweed is strewn in a layer above the rice before being topped with luscious curls of sweet uni (sea urchin), and little globes of ikura (salmon roe) that burst with a savoury, briny flavour in each bite.ĪLSO READ: 8 SUSHI BARS TO CHECK OUT TODAYĪnd the chirashi comes with a bowl of the soup of the day, or the seasonal appetiser soup, depending on what set meal you get. You can enjoy the sashimi with premium tsuyahime rice that’s in the next bowl. The flounder is surprisingly fatty for a white fleshed fish, and slowly melts in your mouth the tuna belly is richer and moreish, while the parrotfish is firmer and has a subtle note of citrus. Kuzumochi (Homemade warabi mochi paired with wafers)Įach fold of sashimi has its own delicate complexity. In addition to the kind of premium cuts you’d typically find at a sushi-ya (sushi restaurant) of this calibre – such as tuna belly sea bream – you might have more uncommon sashimi like striped beakfish or parrotfish. The variety of sashimi varies from season to season.
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