The story
In the heart of Kyoto’s Kawaramachi district, a century-old wooden townhouse called a machiya holds Sushi Imagine (鮨今尽). The restaurant opened its noren in January 2025, bringing a singular vision of Edomae sushi to this historic setting. Warmth from the Meiji‑era architecture and a view of a meticulously tended garden set the stage for an evening that the chef calls “devoting ourselves to the present.”
The name Imajin combines the characters for “now” and “to devote,” and that philosophy runs through every course. The chef works alone, from the small dishes that open the meal to each piece of nigiri, carefully reading the condition of the fish and the mood of the evening. Two omakase courses are offered: one composed solely of nigiri, and a longer progression that begins with seasonal appetisers before moving into the sushi course.
The rice is seasoned with red vinegar, made assertive yet restrained, and the neta are cut thick to let the inherent flavour of the fish speak. This is a deliberate Edomae style – the chef trained in Tokyo and brings that precision to Kyoto. A hinoki counter carved from a single slab of wood, hand‑selected sake vessels, and a dress code of smart casual complete the experience.
Sushi Imagine earned a Michelin Recommended award for 2026, a recognition that aligns with its focused, ingredient‑driven approach to Japanese cuisine. For those seeking a contemporary yet reverent take on Edomae sushi in an atmosphere that honours Kyoto’s architectural past, this is a destination worth the short walk from Shijo‑Kawaramachi Station.
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