In mid-June, I went for lunch by myself.Finally, I visited the long-admired "Sugita."This restaurant has dominated the sushi category on Tabelog for years, consistently maintaining an astonishing rating of over 4.6. It’s a must-visit for sushi lovers, having won gold awards almost every year.That said, a title is just a title. Is it really that delicious?From my experience, it was not overrated at all. In fact, I found the quality to be completely justified by its reputation.What stood out the most were the shima-aji (striped jack) and anago (sea eel).Both exceeded my expectations in terms of quality, leaving me momentarily speechless. The flavors were so incredible that I felt like I might cry from the emotion. I was so entranced that the chef even asked me, "Are you alright?"Overall, I sensed that this restaurant excels not just by relying on the quality of its ingredients, but by elevating their appeal to the utmost through exceptional skill and exquisite seasoning.The way they enhance the ingredients far surpasses ordinary imagination.This overwhelming technique is the true essence of "Sugita," and it was the aspect that captivated me the most.**Appetizers** Nagaimo (Japanese yam) with junsai (water shield) Hokkaido Hirame (flounder) Sajima Aori Ika (squid) Anago Chawanmushi (eel steamed egg custard) Grilled scallops with seaweed Ankimo (monkfish liver) simmered in sweet sauce Hotaru Ika (firefly squid) simmered in miso Grilled Tachiuo (beltfish) **Nigiri** Kohada (gizzard shad) Sumi Ika (cuttlefish) Isaki (grunt) Tai (sea bream) Chutoro (medium fatty tuna) Haruko Tai (young sea bream) Otoro (fatty tuna) Aji (horse mackerel) Shako (mantis shrimp) Torihai (bird shell) Bafun Uni (sea urchin) Mirugai (geoduck clam) (additional) Akagai (red clam) (additional) Anago (eel) (sweetened) **Egg** Shijimi (clam) soup.
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