I finally had the chance to visit PRESENTE Sugi, a restaurant I had been curious about for a long time.This experience felt less like dining out and more like enjoying contemporary art while listening to the background concepts behind each dish.The journey of tasting around 25 dishes over 3.5 hours was truly akin to appreciating modern art.―――――――――― ✅ A unique creativity that elevates the thorough respect for Chiba Prefecture's ingredients into an unparalleled dish through fermentation, aging, and the latest culinary science.✅ An exceptional presence proven by objective accolades, including consecutive GOLD awards from Tabelog for 2024 and 2025, and features in Gault & Millau.✅ An interactive gastronomic experience where the chef personally presents each dish.――――――――――This experience is not just about dining; it’s about enjoying contemporary art while savoring the meal.Chef Sugioka personally presents each dish.First, we were welcomed with a glass representing the Earth.It was my first time being so moved by just water.The "Fixed Point Tomato Candy," which features a tomato candy perched delicately on a twig resembling a bird's nest, was a dish I had been eager to try before my visit.The aroma of rose geranium burst gently in my mouth.I was astonished by a dish featuring the head of a fierce fish as an object.The flesh next to the lure had a powerful presence, as if it were bringing the ocean's story directly to my palate.Surprisingly, the cauliflower dish was conceived over three years.When the producer asked, "How do you serve this cauliflower at Sugi?" I mentioned it was pickled, which turned out to be the same as what the producer did.This led me to think, "Perhaps the producer was seeking a dish that could only be created at PRESENTE Sugi."Last year, despite sourcing the ingredients, I couldn’t create something satisfactory, so I only served it as a staff meal without offering it to customers.This cauliflower dish is said to be available only until the last day of this season.The eel on the red plate was perfectly grilled, and the bite combined with the jelly was unforgettable.The cream wrapped in truffle and the sweetness peeking from beneath a Moai-like stone added a playful touch.The warmth of the pain de campagne eased my travel fatigue.―――――――――― The wine introduced was a Georgian amber wine, "Rkatsiteli Qvevri," which has an orange-tinged amber color and the aroma of ripe apricots.The robust tannins characteristic of the qvevri method harmonized beautifully with the fermented dishes.For the main course, I paired the beef with "Once & Future" Zinfandel from Sonoma Valley, which enveloped the wild flavors of the dish with its strong fruitiness.――――――――――As a parting gift, I received handmade soap.Finally, a Dragon Quest diorama welcomed me with a playful spirit, making me smile.It was a luxurious time where the chef shared his philosophy, treating the dishes as "works of art."This was a rare gastronomic experience that Chiba Prefecture can be proud of.I heard they will be renovating soon and will close for about three months.While I like the marble walls, I was advised by a professional in interior design that if they are going to renovate, they should change everything thoroughly, and I decided to respect that advice.I thought Chef Sugioka's trust in the words of experts in their respective fields reflects his professionalism in cooking.I am truly glad to have experienced such a variety of dishes that felt like experiments.I definitely want to revisit after the renovation!
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