Nihonbashi Kakigaracho SugitaInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your "likes," "follows," and "saving the restaurant".I revisited "Nihonbashi Kakigaracho Sugita," winner of the Tabelog Award 2026 GOLD and recognized as one of the top 100 restaurants. It’s a place I always look forward to visiting.On this day, Chef Sugita's lively conversation was delightful, creating a warm and enjoyable atmosphere throughout the meal.Here’s what I had that day, along with some thoughts:I enjoyed seasonal delicacies like the torigai (bird clam), akagai (red clam), and shako (mantis shrimp). It’s always a pleasure to savor ingredients that are only available for a limited time. Everything was incredibly delicious.- "Soramame" (fava beans) - "Tokyo Bay Futtsu Mako Karei" (flatfish) - "Tender Octopus Stew" - "Grilled Hokkigai with Ginger Soy Sauce and Shichimi" - "Anago Chawanmushi" (eel steamed egg custard) - "Firefly Squid Miso Marinade" - "Ankimo" (monkfish liver) - "Pasta of Shima Ebi Heads" - "Grilled Salted Tachiuo" (beltfish) - "Miso Marinade of Kazunoko" (herring roe) - "Scallop Isobe Maki" (scallop wrapped in seaweed) - "Grilled Squid Tentacles in Sake Lees" - "Isaki Soft Roe" Next, we had the nigiri:- "Kohada" (gizzard shad) - "Sumi Ika" (cuttlefish) - "Isaki" (snapper) - "Tai" (sea bream) - "Maguro Akami Zuke" (tuna red meat marinated) - "Haruko" (young sea bream) - "Maguro Chutoro" (medium fatty tuna) - "Aji" (horse mackerel) - "Shako" (mantis shrimp) - "Torigai" (bird clam) - "Kuruma Ebi" (Japanese tiger prawn) - "Akagai" (red clam) - "Bafun Uni" (sea urchin) - "Owan" (soup) - "Anago" (conger eel) - "Kappa Maki" (cucumber roll) - "Tamago" (egg)I had a wonderful time and would love to visit again. It was a great meal!
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