I visited Sugaya in Akabanebashi. The first thing that struck me was the presence of the sushi rice. The rice had a strong vinegar flavor, giving it a distinct shape, and I could feel its sharpness the moment it touched my tongue. Rather than just supporting the toppings, the rice itself made a bold statement, which will appeal to those who enjoy this style. Among the nigiri, the medium fatty tuna, fatty tuna, and horse mackerel were particularly impressive. The medium fatty tuna had a great balance between the sweetness of the fat and the acidity of the rice, while the fatty tuna was rich yet didn’t leave a heavy aftertaste. The horse mackerel had a clean umami flavor, pairing excellently with the vinegared rice. As for the appetizers, the sweet shrimp stood out, with a rich, sticky sweetness that was delightful. What really left an impression was the combination of monkfish liver and cheese. The richness of the monkfish liver combined beautifully with the depth of the cheese, creating a dish that harmoniously blended Japanese and Western elements. It was a flavor that pairs well with Japanese sake. Overall, this restaurant offers sushi with a clear personality in its rice, and I believe those who enjoy a sharp, vinegary taste will find it quite enjoyable. Both the nigiri and appetizers were of high quality, making it a memorable dining experience.
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