Sugita | Part III: The nigiri section of our late autumn course featured a glittering ensemble cast of hikarimono✨🙌🏻(kohada, aji, iwashi) and standout performances from the shima-aji and the sawara warayaki💫. As always, the sake that Sugita-san selected for me were on point—his knowledge of sake and understanding of how it complements each dish is outstanding🍶👏🏻! Massive love and respect to Sugita-san, @ladysushichef and the entire team for making every visit magical. 🙏🏻❤️🥰
The nigiri course and sake listed below 👇🏻
小肌 ✨🙌🏻
Kohada — iconic!
みむろ杉 木桶菩提もと 2021年度 東木桶-壱号 (今西酒造・奈良県） 💚
Mimurosugi Kioke Bodaimoto 2021 Tō-kioke No.1 (Imanishi Shuzo・Nara)
兵庫県明石産 真鯛 🐟
Akashi, Hyogo caught Madai (red sea bream)
森嶋 純米吟醸 山田錦 無濾過生原酒 (森島酒造・茨城県)
Morishima Junmai Ginjo Yamada Nishiki, Non-charcoal Filtered, Unpasteurised, Undiluted) (Morishima Shuzo・Ibaraki)
高知県産 シマアジ 💫
Kochi caught shima-aji (striped jack)
鯵 ✨🙌🏻
Aji (horse mackerel), a wonderfully fragrant hint of chives balancing the unctuous taste
鰆 (藁焼き)💫🔥
Sawara (Spanish mackerel), lightly grilled over hay.
春子 昆布締め 👼🏻
Kasugo (young sea bream) konbu-jime
マカジキ 🎣
Makajiki (Striped marlin)
日日 秋津山田錦 (日々醸造・京都府宇） 🤍
Nichi Nichi Akitsu Yamada Nishiki (Nichi Nichi Jozo・Kyoto)
愛媛県 白甘鯛 昆布締め 🐟
Aichi caught shiro amadai (white tilefish) konbu-jime
青森県大間産の中トロ 🎣
Chū-toro, from bluefin tuna line caught in Ōma, Aomori
鰯 ✨🙌🏻
Iwashi (sardine)
寒鰤の炙り 2枚重ね 🎣
Two layers of seared kan-buri (winter amberjack)
馬糞雲丹 🧡
Bafun uni
加茂錦 「すぎた 別選」(加茂錦酒造・新潟県) 🍶
Kamo Nishiki Sugita Special Selection (Kamonishiki Shuzo・Niigata)
赤雲丹 ❤️
Aka uni
あさりの味噌汁 🐚
Asari (clam) miso
穴子 塩で 🔥🧂
Anago, finished with salt
玉子焼き 🍳
Tamago-yaki
#すぎた #sugita #tokyosushi #sakepairing #sushi #nichinichi #日日 #日々醸造 @nichinichi_sake #Mimurosugi #みむろ杉
[Nov ’22]
