Tabelog 4.67 🥇
Being ranked as the no.1 sushi restaurant in Japan, the owner chef, Sugita San, is currently the most recognized sushi chef globally. The experience commenced with 7-8 types of tsumami, followed by another 5-6 types for add on at an additional cost. Without a shadow of a doubt, the ankimo sourced from Yoichi was seasoned beautifully, striking a perfect balance between salinity and sweetness. It’s always been served with a glass of Aramasa [新政] Kijoshu [貴釀酒] called Hinotori [陽乃鳥] ever since the sake was released more than 10 years ago. Other quintessential tsumamis like tako, tachiuo, katsuo and chawanmushi were all spot on in terms of texture and flavor. What impressed me the most of the grilled kasuzuke [粕漬け] mehikari which was fatty, moisty and aromatic, finishing with an addictive Japanese sake flavor!
Sugita’s nigiri session began with the signature kohada which needs no introduction. My favourites were actually the aburi kinmedai and aka uni. Honourable mentions include mirugai, kuruma ebi and warayaki katsuo. Sugita’s counter is not small – sometimes it can accommodate up to 9 patrons. Yet, Sugita San’s shari was extremely consistent in terms of texture, size and temperature. It was also seasoned perfectly, making it a good fit for different types of neta! His precision, intuition and skills are beyond imagination!
What makes Sugita complete is the sake selection – the variety and freshness of his selection is simply best in class. If you are a fan of Aramasa, just ask for it and you will definitely be surprised by the Sugita only editions! Reservation is relatively easy when compared to other top notch sushi restaurants (at least you don’t have to plan 1 year in advance!).
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💴Budget: 50,000 yen
🐟 Neta: 9
🍙 Shari: 9.5⠀
🦪 Tsumami: 9.5
🍹Drinks: 9.5⠀
🏢 Vibes: 9.5
⚖️ C/P: 9.5
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