This was my third visit to Nihonbashi Kakigaracho Sugita.No matter how many times I come, Takaaki Sugita's charm never changes.Once again, the akami (lean tuna), kohada (gizzard shad), and simmered anago (conger eel) were particularly outstanding, and I was reminded of their exquisite flavors. Each dish is crafted to perfection, leaving a lasting impression every time.To finish, I added some toro (fatty tuna) and uni (sea urchin), which made for a truly satisfying conclusion.While the sushi is undeniably delicious, I believe it’s Takaaki Sugita's warm personality and the inviting atmosphere of the restaurant that make me want to return time and again.I look forward to my next visit!
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