Sugaya (すが弥) Tokyo

Awards

OAD

Japanese Restaurants 2024, 250

All OAD Japanese in Tokyo All OAD Japanese in Japan

Tabelog

2024 Bronze

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Restaurant Ranking

Restaurant Ranking 2024, #6726, PRO #13.64, USER #0.00

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Gault & Millau

3 Torques, 2020

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Gault & Millau Public Mark

15 / 20

Ratings from the web

Tabelog

4.26

Chef

Takayuki Sugaya

Cuisine

Sushi

• 2022
• 2021

Dinner at 鮨 すが弥

on 20 Dec 2022

by Reisa Jiang

A rather underwhelming lunch at Sugaya.. probably because most guests were foreigners? Nigiri size was too big for my liking and somewhat bland.. nothing memorable. Very low cost performance at 50k/person.. maybe the regular dinner service is better •
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#sushi #sushitime #sashimi #sushilovers #japanesefood #sushiporn #salmon #sushibar #sushilover #寿司 #tuna #ilovesushi... More

A rather underwhelming lunch at Sugaya.. probably because most guests were foreigners? Nigiri size was too big for my liking and somewhat bland.. nothing memorable. Very low cost performance at 50k/person.. maybe the regular dinner service is better •
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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 #すが弥 #tokyo #sugaya Less

7 / 10

Dinner at Sushisugaya (鮨 すが弥)

on 06 Feb 2022

by Gerhard Huber

Highly rated and hard to book sushi restaurant. Otsumami are highly seasoned and served in unusually shapes like a maguro cube which you are supposed to eat in one bit.
The shari is al dente and highly acidic which suits the choice of neta. I wish there was less emphasis on tuna cuts, even though one was especially interesting and good. A maguro cut high up at the back, close to the fin. A slightly tenser texture but fully of umami, an excellent piece. The double decker uni was serve with different... More

Highly rated and hard to book sushi restaurant. Otsumami are highly seasoned and served in unusually shapes like a maguro cube which you are supposed to eat in one bit.
The shari is al dente and highly acidic which suits the choice of neta. I wish there was less emphasis on tuna cuts, even though one was especially interesting and good. A maguro cut high up at the back, close to the fin. A slightly tenser texture but fully of umami, an excellent piece. The double decker uni was serve with different temperature which released umami at different times as the red uni needed to be warmed up in the mouth before doing so. Delicious.
The sake collection is big and the recommend ones were very good pairings. Less

Dinner at 鮨 すが弥

on 22 Jan 2021

by Kevin Chen

鮨 すが弥
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すがやさんは2018年にこの店を開く前に、鮨あらいと鮨真で修行を積んでいました。 すがやさんは横井醸造の最高品質の酢を使用し、マグロはやま幸さんから来ています。 おつまみが好きでしたが、夕食はマグロが見どころです。 全体的には大丈夫だと思いましたが。しかし、食べ物とワインの価格は少し高いです。
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#料理... More

鮨 すが弥
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すがやさんは2018年にこの店を開く前に、鮨あらいと鮨真で修行を積んでいました。 すがやさんは横井醸造の最高品質の酢を使用し、マグロはやま幸さんから来ています。 おつまみが好きでしたが、夕食はマグロが見どころです。 全体的には大丈夫だと思いましたが。しかし、食べ物とワインの価格は少し高いです。
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchetokyo #kevche #kevchesushi #鮨すが弥 #kevcheazabu #sushi #鮨 #すし #寿司 TL4.10 Less