Chef Tomoo Kimura : Singapore’s award-winning Japanese Chef
- Japanese 1 Michelin Star chef in Singapore
- Traditions of Edomae Sushi
- 15 years in Tokyo and 10 years in Singapore
More 1 Stars chefs here. Other Japanese chefs here. More Singaporean chefs here.
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Tomoo Kimura is an acclaimed Japanese sushi chef who runs the Michelin-starred restaurant Sushi Kimura. After graduating from Hattori Nutrition College in 1997, Kimura spent two decades mastering the art of sushi. He learned most of the craft working under a mentor at Tsukiji-Sushi Sei, an Edomae-style sushi restaurant in Tokyo founded in 1889. In 2012, he moved to Singapore to open Sushi Kimura, which became the only Japanese restaurant listed in the 2018 Michelin Guide for Singapore. At Sushi Kimura, the chef Tomoo Kimura pays homage to his Japanese roots through the ingredients he uses, which he has shipped directly from Japan, from the rice and fish to the water used to wash and cook the rice.
Born October 17, 1977, I am a master sushi chef with over 29 years of experience. His journey began at one of the oldest sushi restaurants in the fish market, established in 1889, where he immersed himself in the traditions of Edomae sushi. After 15 years of rigorous training in Tokyo, he moved to Singapore in 2012 to expand his craft internationally.
In 2016, he opened Sushi Kimura, which he ran for eight successful years, earning a Michelin star and maintaining it consistently since 2018. chef Tomoo Kimura unique strength lies in directly sourcing ingredients and building strong relationships with fishermen and farmers, ensuring unparalleled freshness and authenticity in every dish. He is passionate about sharing his knowledge and techniques to inspire a new generation of sushi enthusiasts and elevate the art of sushi.
Japanese sushi chef Tomoo Kimura deftly sculpts exquisite parcels of sushi laden with organic Tsuyahime rice from a Yamagata farm and fresh wild-caught seafood on a daily basis. However, when he was growing up, sushi was reserved only for special occasions. “Perhaps that is why sushi has a special place in my heart,” he muses, adding that he has dedicated 20 years to perfect the art of making sushi.
