In Suitengumae, there lies a sacred place that continues to lead the sushi world: "Nihonbashi Kakigaracho Sugita." Takaaki Sugita, who trained for 12 years at the renowned "Mitsuzushi" in Ningyocho, established his own restaurant in 2004 and later moved to Kakigaracho in 2015. Since then, he has solidified his reputation as one of Japan's top sushi chefs.What makes Sugita even more admirable is his involvement with Chefs for the Blue. As a top sushi chef, he doesn’t just settle for "as long as it’s delicious now." He confronts the realities of marine resources and genuinely considers the future of fish-eating culture. This attitude is something to be emulated, not just as a chef but as a human being. While taking responsibility for the future, he elevates each piece of sushi to its utmost potential. This very approach gives Sugita's sushi a profound sense of conviction.The meal begins with appetizers like "soramame" (broad beans), followed by "Matsukawa flounder," "Aori squid," "unagi chawanmushi" (eel steamed egg custard), "firefly squid marinated in miso," "ankimo" (monkfish liver), "swordfish," "mebachi" (Japanese horse mackerel) pickled in vinegar, and "Kazunoko" (herring roe) marinated in miso. Among these, the standout was the "firefly squid marinated in miso." The rich umami of the liver combined with the fermented aroma of miso completely captivated my heart at the appetizer stage.Next comes the nigiri. The selection includes "kohada" (gizzard shad), "sumi-ika" (cuttlefish), "tai" (sea bream), "maguro" (tuna), "haruko-tai" (young sea bream), "amaebi" (sweet shrimp), "toro" (fatty tuna), "aji" (horse mackerel), "shako" (mantis shrimp), "hokki-gai" (surf clam), "kuruma ebi" (Japanese tiger prawn), "uni" (sea urchin), "anago" (salted eel), and "tamago" (egg). The highlight was undoubtedly the "kohada." In this season, with less fat, the sweetness of the oboro (shredded egg) complements it perfectly. The vinegar, the umami of the fish, and the sweetness of the oboro all converge into one.The value of "Sugita" is not merely as "Japan's top sushi." It embodies respect for fish, warmth towards people, and responsibility towards culture. Carrying all of this, it ultimately leaves you with a profound sense of happiness. A sushi restaurant that makes you want to return, dedicating your life to it. It was a great meal.
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