Nihonbashi Kakigaracho Sugita Tokyo

Laser focused & masterful, hands down best sushi in Tokyo. •
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日本橋蛎殻町すぎた
Nihonbashikakigaracho Sugita

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👈⬅👈スワイプ SWIPE 👈⬅👈
日本橋蛎殻町すぎた
Nihonbashikakigaracho Sugita

#日本橋蛎殻町すぎた
#すぎた
#sugita
#杉田孝明
#都寿司
#食べログ
#食べログアワード
#食べログゴールド
#百名店
#予約困難
#予約困難店
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#dancyu
#ミシュラン
#michelin
#米其林
#米芝蓮
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in tokyo, japan (march’24)

a really humbling and anticipated moment at my first visit to sugita, one of the most well respected shokunins of the industry, thank you so much again a-chan for the opportunity and great company.

some textbook tsumamis to start, like the plump hotate and kawahagi with liver sauce, oyster chawanmushi and a kama toro skewer. so so lucky to have gotten the signature iwashi maki which didn’t disappoint. really loved the hotaru ika miso zuke, and truly the best ankimo i’ve tried to date, kept getting more cuz it was so so good. then we were led to a series of add-on tsumamis, got them all so was slightly full by the the nigiri segment. favourite here was the grilled squid tenticles and uni misozuke, note to self to choose carefully at my next visit.

nigiri began with his famed kohada, leaning on the savoury side especially with his shari, which was more on the salty end with not much acidity. his pieces were also generally on the larger spectrum, so was pretty full quite quickly. favourite pieces today were the tai, kasugo dai, chutoro, komochi ika and aji. truly blown away by the white fish served here which i thought was the type of neta that complemented best with his shari. ended with a half shio, half tare anago, kanpyo and really lovely tamago yaki to end.

so grateful to have tried and witnessed the elegance of sugita san, his famous eye-closed moment when making nigiris and the unique ‘sinking’ of his nigiri. not one i am dying to return to, but won’t hesitate when offered the opportunity to revisit.

空豆 broad beans
ホタテ, ✨カワハギ hotate, kawahagi
牡蠣の茶碗蒸し oyster chawamushi
✨鯖の磯辺巻き iwashi roll
蛍イカの味噌漬け hotaru ika
✨あん肝 ankimo
カマトロ ‘ねぎま’ kama toro skewer
焼き北寄貝 hokkigai
イカの下足 squid tenticles
数の子 kazunoko
穴子白焼き grilled anago
ウニの味噌漬け marinated uni
ホタテの磯辺焼き grilled scallop

✨小肌 kohada
✨鯛 tai
✨春子鯛 kasugo dai
赤身 akami
✨中トロ chutoro
✨鯵 aji
✨子持ちいか komochi ika
鳥貝 torigai
金目鯛 kinmedai
車海老 kuruma ebi
馬糞うに bafun uni
青柳 aoyagi
穴子 anago
干瓢巻き kanpyo maki
✨玉子 tamago
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would revisit: yes
introduction only (or tableall?)
price range pp: ¥60,000-¥100,000
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📍日本橋蛎殻町すぎた
location: 1-33-6 kakigaracho, tokyo
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#2feastingpigs_japan Less

👈⬅👈スワイプ SWIPE 👈⬅👈
日本橋蛎殻町すぎた
Nihonbashikakigaracho Sugita

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#日本橋蛎殻町すぎた
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#都寿司
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#食べログゴールド
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#michelin
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#米芝蓮
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Nihonbashi Kakigaracho Sugita, Nihonbashi, Mid November 2023. Pinnacle.
日本橋蛎殻町すぎた。11月。頂点。
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#sugita #日本橋蛎殻町すぎた #tokyo #sushi #foodstagram #instafood #yummy #instapic #foodie #delicious #foodart #instagood #feedfeed #foodblog #healthyfood #luxurytravel #foodporn #foodlover #tastespotting #eatfamous #foodcoma #japanfood #美食日記 #omakase #michelin #米其林 #米芝蓮 #foodaddict #美食 Less

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] Less

Sugita | Part I: I always look forward to visiting Sugita, my most beloved sushiya, but it’s the reservations that fall the late autumn months make my heart race with excited anticipation🍂💗! While the “prize😐” fish varieties (maguro & buri) are not yet at their peak, the cooling waters are abundant with the fish I love most — hikarimono (silver-back fish), and Sugita-san’s kohada and aji are epic👏🏻❣️ At this time of year, the katsuo (bonito), saba (mackerel), iwashi (sardine) have acquired a generous layer of fat and rich flavour as they migrate south from Hokkaido, the liver of kawahaji (thread-sail filefish) and anko (monkfish) are at their prime tastiness, and tara (cod) show off their bulging sacks of shirako (aka dadami in Akita)— nature’s most delicious “codpiece”🤭!

海老芋の衣かつぎ（カラスミ・胡麻）🥔
Ebiimo (lit. shrimp shaped taro), topped with karasumi & goma.

天美　純米吟醸　生 (長州酒造・山口県） ✨
Tenbu Junmai Ginjo, Unpasteurised (Choshu Shuzo・Yamaguchi)

北海道産　赤貝、大分県産　カワハギのお造り🐚
Hokkaido landed akagai, Ōita caught kawahagi (filefish)

大分県産　カワハギの肝醤油 🎣
Kawahagi kimo (liver) in shoyu

鱈の白子　冷たい出汁と柚で 🍆
Tara shirako (cod milt), in chilled dashi with yuzu

鯖、大葉、浅葱、ガリの海苔巻き 🐟
Saba (mackerel), ōba (shiso), chive, gari (pickled ginger) nori-maki

渡舟 2021 “テロワール”太田ノ谷 (府中誉・茨城県）🌾
Wataribune 2021 “Terroir” Ōtanotani (Huchu Homare・Ibaraki)
A limited edition, single origin sake made with an heirloom sake rice, Wataribune, which Huchu Homare revived from near extinction in the 80s.

穴子の白焼き 🤍
Anago shira-yaki - conger eel grilled without any tare or seasoning.

蛸の柔らか煮、からしで 🐙
Tako yawaraka-ni (simmered octopus), with karashi mustard.

あん肝と新政　陽乃鳥　貴醸酒「すぎた　別選」 😋
Ankimo (monkfish liver) with Aramasa Hinotori Kijoshu “Sugita Special Edition”.

北海道仙鳳趾産 生牡蠣　紅葉おろしとポン酢🦪
Senposhi, Hokkaido kaki (oysters) with momiji oroshi (grated daikon seasoned with
togarashi chili, which has a colour reminiscent of “red maple leaves”)

太刀魚の塩焼き 🔥
Salt grilled tachiuo (beltfish).

[Nov ’22]

#すぎた #sugita #tokyosushi #sakepairing #sushi Less