Arrivistes to Japanese food culture may not feel comfortable here in a restaurant designed uncompromisingly for home-sick nationals and students of first rate sushi delivered with solemn decorum. Excellent sourcing and first class technique are the hallmarks of a meal at Sushi Kimura where guests are treated to seasonally curated edomae-style delicacies (don’t miss some wonderful eel) and fresh premium ingredients from all over Japan. And a meticulously paired wine and sake list adds a further layer of excitement. Start with yuba & ikura (plump orbs or salmon roe) and dashi jelly. Follow with assorted seasonal sashimi with vegetables, before moving on to wild Blue Fin tuna and some great squid. A range of menus makes things easy or put yourself in the hands of Kimura himself for his beautiful sush at the 12-seat counter, his team makes its presence known in timely ways: the service staff brought out the Dewazakura Dewanosato sake in striking gold cups almost seconds after he recommended it as a three-time-champion he procured exclusively. Keep an eye out for first-rate tamago (Japanese omelette) and for the shin nori (seaweed) from the soft leaves of the first harvest, cultivated in the Ariake sea. Puddings, including a brown rice tea pudding, are a final flourish.