Overview
Restaurant Views: 7,650
Awards
- OAD
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Japanese Restaurants 2024, 9
- Tabelog
- 2024 Gold
- The World’s50 Best
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Asia`s 50 Best Restaurants 2024, #66
- La Liste
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La Liste, #78
- Restaurant Ranking
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Restaurant Ranking 2024, #105, PRO #19.33, USER #17.50
- Gault & Millau
- 4 Torques, 2020
- Gault & Millau Public Mark
- 17.5 / 20
Ratings from the web
- Tabelog
- 4.68
Chef
Takaaki Sugita
Cuisine
Sushi
Foodle Reviews
3rd visit in 2 months, unmatched quality and consistency •
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#sushi #sushitime #sashimi #sushilovers #japanesefood #sushiporn #salmon #sushibar #sushilover #寿司 #tuna #ilovesushi #maki #sushiroll #instasushi #nigiri #japan #japanese #sushilove #sushiaddict #seafood... More
3rd visit in 2 months, unmatched quality and consistency •
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#sushi #sushitime #sashimi #sushilovers #japanesefood #sushiporn #salmon #sushibar #sushilover #寿司 #tuna #ilovesushi #maki #sushiroll #instasushi #nigiri #japan #japanese #sushilove #sushiaddict #seafood #omakase #鮨 #스시 #日本料理 #日本 #東京 #日本橋蛎殻町すぎた #tokyo #nihonbashikakigarachousugita Less
Exquisite as always, the true master. •
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#sushi #sushitime #sashimi #sushilovers #japanesefood #sushiporn #salmon #sushibar #sushilover #寿司 #tuna #ilovesushi #maki #sushiroll #instasushi #nigiri #japan #japanese #sushilove #sushiaddict #seafood #omakase... More
Exquisite as always, the true master. •
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#sushi #sushitime #sashimi #sushilovers #japanesefood #sushiporn #salmon #sushibar #sushilover #寿司 #tuna #ilovesushi #maki #sushiroll #instasushi #nigiri #japan #japanese #sushilove #sushiaddict #seafood #omakase #鮨 #스시 #日本料理 #日本 #東京 #日本橋蛎殻町すぎた #tokyo #nihonbashikakigarachousugita Less
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... More
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 Less
Laser focused & masterful, hands down best sushi in Tokyo. •
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#sushi #sushitime #sashimi #sushilovers #japanesefood #sushiporn #salmon #sushibar #sushilover #寿司 #tuna #ilovesushi #maki #sushiroll #instasushi #nigiri #japan #japanese #sushilove #sushiaddict #seafood... More
Laser focused & masterful, hands down best sushi in Tokyo. •
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#sushi #sushitime #sashimi #sushilovers #japanesefood #sushiporn #salmon #sushibar #sushilover #寿司 #tuna #ilovesushi #maki #sushiroll #instasushi #nigiri #japan #japanese #sushilove #sushiaddict #seafood #omakase #鮨 #스시 #日本料理 #日本 #東京 #日本橋蛎殻町すぎた #tokyo #nihonbashikakigarachousugita Less
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... More
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_tokyo
#2feastingpigs_japan Less
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... More
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.... More
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)... More
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]
[한/日/EN] 日本橋蛎殻町 #すぎた (#Sugita sushi /스기타 스시)
日本橋にあるおまかせ江戸前鮨が味わえる「日本橋蛎殻町すぎた」
"Nihombashi Kakigaracho Sugita", where you can enjoy an Edomae sushi course
에도마에 스시 코스를 즐길 수 있는 곳, “스기타 스시”
日本橋「蛎殻町すぎた」は、都内の鮨屋の中でも予約困難と言われており、握りに使われている魚は毎日通う築地で仕入れ、酢飯は赤酢や煮きり醤油を使い、伝統的な江戸お前寿司が堪能できる。その中でも大将・杉田孝明氏がオススメするのは、江戸前鮨の旬を技で味わう鯵や、あん肝、小肌。握り以外にも金目鯛の茶碗蒸し、太刀魚の焼物、蛍烏賊の味噌漬け、浅蜊の味噌汁などの一品料理が味わえる。おまかせコースとペアリングできる日本酒やワインも人気。
予約:完全予約制... More
[한/日/EN] 日本橋蛎殻町 #すぎた (#Sugita sushi /스기타 스시)
日本橋にあるおまかせ江戸前鮨が味わえる「日本橋蛎殻町すぎた」
"Nihombashi Kakigaracho Sugita", where you can enjoy an Edomae sushi course
에도마에 스시 코스를 즐길 수 있는 곳, “스기타 스시”
日本橋「蛎殻町すぎた」は、都内の鮨屋の中でも予約困難と言われており、握りに使われている魚は毎日通う築地で仕入れ、酢飯は赤酢や煮きり醤油を使い、伝統的な江戸お前寿司が堪能できる。その中でも大将・杉田孝明氏がオススメするのは、江戸前鮨の旬を技で味わう鯵や、あん肝、小肌。握り以外にも金目鯛の茶碗蒸し、太刀魚の焼物、蛍烏賊の味噌漬け、浅蜊の味噌汁などの一品料理が味わえる。おまかせコースとペアリングできる日本酒やワインも人気。
予約:完全予約制 OMAKASE/Pocket Concierge
予算:¥39,600〜
★ 気になったら"セーブ"をお忘れなく!(料理がおいしくなければ、掲載しません!)
Indulge in nigiri made with fish procured daily from Tsukiji, and vinegar rice crafted with red vinegar and boiled-down soy sauce in traditional Edo fashion. Chef Takaaki Sugita recommends the horse mackerel, monkfish liver, and gizzard shad, which skillfully demonstrate the Edomae technique. In addition to nigiri, you can enjoy one-of-a-kind dishes including sea bream chawanmushi, grilled swordfish, grilled firefly squid with miso, and miso soup with Asari. The sake and wine that are paired with the omakase course are also very popular.
Reservations: Book with OMAKASE or Pocket Concierge
Budget: ¥39,600〜
Reservation: OMAKASE
★ Feeling intrigued? If so, don't forget to SAVE this post! (You can expect to see only the best on our account)
츠키지에서 매일 공수한 생선으로 만든 니기리, 에도 전통 방식으로 적초와 졸인 간장으로 만든 샤리를 즐겨보세요. 그 중에서도, 예로부터 전해져 내려오는 기술을 사용하여 만드는 다랑어, 아귀 간, 전어를 사용한 니기리는 헤드 쉐프인 스기타 타카아키씨가 추천하는 스시입니다. 스시 외에도, 도미 차완무시, 황새치 구이, 미소를 넣은 매오징어 구이, 아사리를 넣은 미소 된장국과 같은 이색 요리를 맛보실 수 있습니다. 또한 오마카세코스와 페어링하실 수 있는 사케와 와인도 많은 사랑을 받고 있습니다.
예약 : OMAKASE 또는 Pocket Concierge
예산 : 39,600엔부터~
★ 한번 가보고 싶다는 생각이 드셨다면? 이 게시물을 “저장”해 주세요! (맛없는 곳은 포스팅 안 합니다!) Less
日本橋蛎殻町 すぎた
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With such a diverse array of sushi chefs, ranging from those who focus purely on seeking the most prized cuts of every ingredient imaginable, to those who focus on finding the ultimate vinegar combinations to match, but there are only a few sushi chefs who one can look at as an artist of sorts. Sugita is one of those that have found the balance between culinary artistry, ingredient selection and execution. There is an almost surreal... More
日本橋蛎殻町 すぎた
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With such a diverse array of sushi chefs, ranging from those who focus purely on seeking the most prized cuts of every ingredient imaginable, to those who focus on finding the ultimate vinegar combinations to match, but there are only a few sushi chefs who one can look at as an artist of sorts. Sugita is one of those that have found the balance between culinary artistry, ingredient selection and execution. There is an almost surreal series of movements that he follows with the preparation of each piece of nigiri with Sugita-san in seemingly meditative state in order to feel the metaphysical connection with each neta.
The blended shari that errs on the more powerful, grippy side of the spectrum was initially more intense than my own preferences but ultimately serves as a sound balance to the range of fish he utilises.
As the meal progressed, I could begin to understand that perfected singularity he is striving for.. there is a state where flavours, visuals, emotions and appreciation for artistry reaches equilibrium.. not sure if it is possible to reach there, but this search for the holy grail is something that has to be appreciated.
Just make sure you show up hungry as it gets pretty filling!
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchetokyo #kevche #グルメ #foodporn #東京グルメ #kevchesushi #sushi #すし #寿司 #鮨 #日本橋蛎殻町すぎた #すぎた #kevcheningyocho TL4.71-G Less
Great meal again. Some extraordinary pieces.
Sugita san is always a treat. His nigiri are always at the highest standard, the neta releasing massive umami matching the high acidity and texture of the rice.
Sugita 2nd visit, sushi doesn’t get better than this! Thanks @kuishinborandon for the invite! •
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#sushi #sushitime #sashimi #sushilovers #japanesefood #sushiporn #salmon #sushibar #sushilover #寿司 #tuna #ilovesushi #maki #sushiroll #instasushi #nigiri #japan #japanese #sushilove... More
Sugita 2nd visit, sushi doesn’t get better than this! Thanks @kuishinborandon for the invite! •
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#sushi #sushitime #sashimi #sushilovers #japanesefood #sushiporn #salmon #sushibar #sushilover #寿司 #tuna #ilovesushi #maki #sushiroll #instasushi #nigiri #japan #japanese #sushilove #sushiaddict #seafood #omakase #鮨 #스시 #日本料理 #日本 #東京 #日本橋蛎殻町すぎた #tokyo #nihonbashikakigarachousugita Less
I don’t think anybody would dispute that Sugita-san nigiri are at the very top of what one can get in Japan and by extension in the world. However, I was always slightly disappointed by his otsumami.
Not this time, quite the opposite. The plates which I don’t like disappeared and have been replaced by amazing creations.
Needless to say, that this was one, if not the best meal I ever had there.
Big Cinema!
Summer visit at Sugita. Excellent food as always, I find, with some exceptions, the ostumami inferior to the nigiri, also in comparison to other high end sushi restaurants. The Scabbard Fish (Tachiuo, 太刀魚), a summer fish very popular in Japan, was excellent. Equally, the Hotate (帆立 / scallop) wrapped in Kombu was as good as it gets.
However when Sugita-San starts with the nigiri, he is arguably at the very top of his profession. There are very few daishō in Japan who form the nigiri as... More
Summer visit at Sugita. Excellent food as always, I find, with some exceptions, the ostumami inferior to the nigiri, also in comparison to other high end sushi restaurants. The Scabbard Fish (Tachiuo, 太刀魚), a summer fish very popular in Japan, was excellent. Equally, the Hotate (帆立 / scallop) wrapped in Kombu was as good as it gets.
However when Sugita-San starts with the nigiri, he is arguably at the very top of his profession. There are very few daishō in Japan who form the nigiri as artfully as he does. After one of the Japanese customers, a young woman in her late twenties, commented that the way he forms the nigiri is “very sexy”, Sugita San told the admiring crowd that when he started out he thought of him being very bad at forming nigiri. He practiced a lot for many years, but only after he attended lessons for the tea ceremony, he realized that he needed to use the elegance of the movement of the ceremony when forming his nigiri. He always tries to achieve perfection, but only 5-6 times during a whole meal, he just feels that this nigiri is just perfect. Given that he serves about 15 nigiris for 10 customers during one meal, that is a very low percentage (3%). He interestingly also pointed out that his ingredients are “totally normal” and only his restaurant’s process makes it very special.
I am, of course, in no position to verify one or the other, I just sit there and indulge in the pleasure his food gives me.
Less
握り
2021年2月
Sugita | Suitengumae, Tokyo
水天宮前「日本橋蛎殻町 すぎた」
#sugita #tokyoeats #tokyosushi #sushi #すぎた #日本橋蛎殻町すぎた #東京グルメ #東京鮨 #onemichelinstar #ミシュラン一つ星 #tabeloggold #食べログゴールド
#michelin #tabelog #ミシュラン #食べログ... More
握り
2021年2月
Sugita | Suitengumae, Tokyo
水天宮前「日本橋蛎殻町 すぎた」
#sugita #tokyoeats #tokyosushi #sushi #すぎた #日本橋蛎殻町すぎた #東京グルメ #東京鮨 #onemichelinstar #ミシュラン一つ星 #tabeloggold #食べログゴールド
#michelin #tabelog #ミシュラン #食べログ #worlds50best #asias50best #アジアのベストレストラン50 #世界のベストレストラン50 #opinionatedaboutdining #asias50best #アジアのベストレストラン50
#美味しいもの好きな人と繋がりたい #旅好きな人と繋がりたい #食べるの好きな人と繋がりたい #レストラン好きな人と繋がりたい #外食好きな人と繋がりたい #鮨好きな人と繋がりたい Less
I obviously have not tried all the top sushi places in Japan but a lot of them. When it comes to Edomae nigiris I doubt that Sugita San is not in the top three. His concentration when forming the nigiris is a study in mediation. The fish exclusively sourced and the shari with the right acidity.
A must experience if you can have it. Try hard, very hard!
Another great meal at Sugita. This time on the same day as Saito (lunch and dinner). I am not sure if Saito had a rare off day but in direct comparison Sugita had the edge.
His concentration when forming the nigiri is like a study of mediation. He seem not to look but only to feel.
The neta is always impeccable and his rice seasoning is very much to my liking as the acidity dominates.
Sugita is now the number 1 sushi restaurant in Japan, I have been to maybe 100+ so surely not even representative,... More
Another great meal at Sugita. This time on the same day as Saito (lunch and dinner). I am not sure if Saito had a rare off day but in direct comparison Sugita had the edge.
His concentration when forming the nigiri is like a study of mediation. He seem not to look but only to feel.
The neta is always impeccable and his rice seasoning is very much to my liking as the acidity dominates.
Sugita is now the number 1 sushi restaurant in Japan, I have been to maybe 100+ so surely not even representative, but I can understand this. he is for me also number 1, when it comes to Edo-mae. Less
Currently ranked #2 on tabelog Sugita pleases with greatly calibrated otsumami and nigiris. His shari is less acidic as Saito-san's but it fits to his style.
Great place and wonderful to have Saito and Sugita almost back to back
Thank you Sugita-san! ? Until next year! ?
_
Sushi Sugita (日本橋 蛎殻町 すぎた), Tokyo (April 2017)
#cityfoodsters_tokyo
#cityfoodsters_sushisugita
Now this is something to die for!
A friend of mine convinced Sugita-san to open his restaurant just for the 4 of us on a Saturday for lunch.
His entire team and his lovely wife were there to serve us and since my friend's wife is Japanese communication went beyond the usual exchange of niceties.
This all translated into a sublime meal which will be ranked in my top ten meals EVER!
My wife and I are so grateful for the graciousness of Sugita-san and his wife to treat us to such an extraordinary... More
Now this is something to die for!
A friend of mine convinced Sugita-san to open his restaurant just for the 4 of us on a Saturday for lunch.
His entire team and his lovely wife were there to serve us and since my friend's wife is Japanese communication went beyond the usual exchange of niceties.
This all translated into a sublime meal which will be ranked in my top ten meals EVER!
My wife and I are so grateful for the graciousness of Sugita-san and his wife to treat us to such an extraordinary experience. Less
Recommended in Tokyo
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- Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 1-chōme−4−5, ARK Hills South Tower, 1F
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- SEZANNE (SEZANNE)
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35 Meals
Address
Japan, 〒103-0014 Tokyo, Chuo City, Nihonbashikakigarachō, 1-chōme−33−6 ビューハイツ日本橋 地下1階
Hours
Tuesday: 12:00 - 14:45; 15:30 - 20:15; 20:30 - 23:30
Wednesday: 12:00 - 14:45; 15:30 - 20:15; 20:30 - 23:30
Thursday: 12:00 - 14:45; 15:30 - 20:15; 20:30 - 23:30
Friday: 12:00 - 14:45; 15:30 - 20:15; 20:30 - 23:30
Saturday: 12:00 - 14:45; 15:30 - 20:15; 20:30 - 23:30
Sunday: 12:00 - 14:45; 15:30 - 20:15; 20:30 - 23:30
Phone
+81 (3) 3669 3855
Tabelog
https://tabelog.com/en/tokyo/A1302/A130204/13018162/