I have always wanted to visit the best restaurant in Chiba, "PRESENTE Sugi." My junior colleague kept notifying me every time there was a cancellation on Instagram, and miraculously, I was able to secure a reservation this time! I was so moved and grateful!!The nearest station is probably Sakura Station in Chiba. I drove there, and there is parking available outside, so you can park anytime.Chef Sugioka, the owner of PRESENTE Sugi, is incredibly humble and grateful, acknowledging that this restaurant could not exist without the support of many people, including suppliers of ingredients and tableware, as well as the customers who visit.The chef loves the land of Chiba, often going fishing or mushroom picking in the mountains, showing deep gratitude and love for all living things, which he transforms into exquisite dishes with his own skills.It was impressive that the chef personally presented each dish to us when serving.Here’s what we enjoyed:- Candied Tomato: Hamachi (Japanese amberjack) prosciutto, cornetto, pickled daikon, tomato sauce, and homemade smoked yogurt.- Lobster Tart: White chocolate and lobster miso sauce, served in a dish that represents the geological patterns of Chiba. A delightful marriage of flavors that I wish could stay in my mouth forever.- Foie Gras Terrine: With yuzu jam and rose geranium jelly.- Beyond Carrot: A delicious carrot dish even for a chef who dislikes carrots, featuring purple carrots, apple puree, and churros-style.- Exciting School Lunch: Fried bread-style with black beans, black sesame, roasted peanuts, and even cicada larvae and cicada powder.- Honey Dish: Buffalo cheese with Japanese honey.- Sea Bass: Kombu kelp water, pumpkin paste, tomato jelly, and caviar (N25), presented to evoke a predation scene. The finest caviar.- Natural Eel: Grilled to a crispy and fluffy perfection, with narazuke (pickled vegetables) and a fan for cooling the eel in the refrigerator. A delightful experience that can only be had when the eel is in season.- Fermented Anglerfish Fritters: A fish typically associated with winter, but incredibly delicious even in summer.- Bonito with Raspberry Flavor: Turnip beets and yuzu-scented yogurt.- Baked Pie with Sea Bass: Namero (minced fish), napa cabbage, mushrooms, and sauce. Fresh, odorless bonito with a focus on quality.- Sugi Sushi R: Risotto R, mackerel sushi, gorgonzola, and pickled red onion.- Sugi Nuts.- Tiger Pufferfish Flan: With truffle, soft roe, kombu, and soup.- Chateaubriand: Cooked at 52°C for 3 hours, with three types of wild mushrooms and sansho leaves, served with dried tomato sauce.- Sugi Sushi S: Kinmedai (golden eye snapper) and bonito fish sauce.- Sugi Field on a Plate: A salad without dressing, featuring black olives.- Today's Pasta: Tagliolini with basil and crab.- Dessert 1: Yogurt, mushrooms, and ice cream.- Dessert 2: Peach, potato, and kaya.- Baked Confection: Moai statue financier.The number of dishes was simply overwhelming, and the chef even prepared 3-4 additional dishes that he wanted to create beyond the menu, which was truly impressive.What particularly moved me was the eel. The natural eel, grilled to a crispy and fluffy perfection, combining the best of both Kansai and Kanto styles, was the best eel I have ever had in my life, and the most delicious thing I’ve eaten this year. While most people imagine eating eel with sauce over rice, the chef has developed a new way to enjoy it, showcasing his incredible talent.Other standout dishes included the lobster tart, anglerfish, and Chateaubriand, among many others that I absolutely loved. Overall, it was truly magnificent.I was a bit disappointed that the desserts weren't to my taste, but with such a variety, it’s understandable and a matter of personal preference. Until the very end, the chef was a truly wonderful person. It was a great meal!
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