A renowned Edomae sushi restaurant.Chef Takaaki Sugita trained for 12 years at the long-established "Miyako Sushi" before opening his own place in 2015.Since 2017, he has received Tabelog Gold every year up to the present (2026).He has also earned two Michelin stars.By chance, I was able to secure a cancellation for a private room on the day of my visit.The rice is quite large, so I switched to smaller portions starting from the second piece of nigiri.(Appetizers)- Nagaimo and Junsai- Aori Ika and Hirame- Tender Octopus- Anago Chawanmushi (steamed egg custard with conger eel)- Hokkigai grilled with ginger soy sauce- Ankimo and Masuko (ankimo is sweetly simmered monkfish liver, and masuko is pickled salmon roe)- Akita's Shinsei, Kijo-shu "Hinotori"- Negima (green onion and tuna)(Nigiri) 13 pieces- Marinated Akami (lean tuna)- Sumi Ika (cuttlefish)- Isaki (snapper)- Tai (sea bream)- Chutoro (medium fatty tuna)- Kasugo (young sea bream)- Otoro (fatty tuna)- Akagai (red clam)- Shako (mantis shrimp)- Torigai (bird clam)- Kuruma Ebi (sweet shrimp)- Bafun Uni (sea urchin)- Anago (conger eel, choice of sauce or salt)(Dessert)- Tamagoyaki (Japanese omelet)Soup
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