There are many epic sushiya in Tokyo and the most sought-after are very traditional like Sushi Saito and Sugita where each piece is a study in harmony. What they might lack in innovation is compensated for by perfection in each piece. Kimura is the other way around. Innovation is the mantra. Instead of banging on about freshness, Kimura-san ages his fish for up to a week and his signature snack (Otsumami) is a fish head marinated in rotting fish which is mind-blowing (photo featured). If you are determined to fight your way into one high end sushi experience, this would be an exciting choice.

jeffrey_merrihue

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