Chef Kimura Degustation Experience

Overview

Few dining experiences compare to a traditional omakase, where highly trained Japanese chefs decide what to serve diners and make their food right in front of them. It's a gastronomical performance like no other.

And Chef Kimura, one of the best omakase chefs in the world, has left his Tokyo restaurant (which has received two Michelin stars five years in a row) to bring his particular take on the experience — specifically, jukusei-sushi (aged sushi) — to Australia.

This November, the hospo heavyweight — and third-generation sushi chef — will be taking over the kitchens at Sydney's 20-seat Sushi E (on Saturday, November 5) and Byron Bay hot spot Raes on Wategos (on Tuesday, November 8 and Wednesday, November 9).

What's needed to attain the skill of jukusei-sushi? Enough patience, determination and intuition to put most to shame. More complex than simply knowing how long to age each fish for — 12 days for mehikari, for example — it's learning what to do with each species' unique traits. Few can do what Chef Kimura does, as well as he does it.

Getting a table at his restaurant in Japan is renowned for being almost impossible, so you'll want to nab a seat at one of these dining experiences, stat. Tickets are going for $300 at Sushi E and $325 in Byron Bay.