About Sushi Kimura
Koji Kimura, the third-generation chef widely called the father of aged sushi, works this Futakotamagawa counter. After roughly five years of trial and error he built a style around fish aged well beyond the norm, sometimes up to 55 days, to concentrate umami. The nine-seat counter sits in a quiet residential pocket and runs a tight, focused omakase.
Reviewers across Tabelog (which has rated it as high as 4.39, with multiple Silver and Gold awards and two Michelin stars) describe the aged neta as tasting different from ordinary sushi yet still clean, with pronounced flavor and strong umami, set against intense otsumami courses. Diners online consistently praise the technique and the balance of aged fish against the shari.
Frequently asked
Very hard. Tables sell out fast and most successful bookings come from last-minute cancellations, which surface unpredictably. Continuous monitoring catches far more of these than checking by hand.
Sushi Kimura takes bookings through Omakase. Table Alert watches it continuously and links you straight to the booking page the moment a seat opens.
Our tracking shows slots usually open about 2 days in advance and go fast.
It varies by season. Table Alert checks Sushi Kimura around the clock, so you hear about new dates and cancellations as soon as they appear — our tracking shows slots usually open about 2 days in advance and go fast..
The dinner omakase course at Sushi Kimura is ¥44K · $273 per person.
Sushi Kimura is in Futakotamagawa, at 3-21-8 Tamagawa, Setagaya Ward, Tokyo. Open in Google Maps
Most counters of this calibre are reservation-only with limited seats, so planning ahead — or catching a cancellation — is essential.
