After two years of trying, I finally managed to make a reservation at the renowned Nihonbashi Kakigaracho Sugita. It was a long wait...The owner, Takaaki Sugita, trained at the long-established "Miyako Sushi" before moving on to "Nihonbashi Tachibanacho Miyako Sushi" and opened his current establishment in 2015. He is known for his sushi that beautifully highlights the natural flavors of the ingredients while adhering to traditional Edomae techniques, making this restaurant one of the most difficult to book in Tokyo.In a word, my impression of this visit was "exceptional quality."From the appetizers to the nigiri, each dish showcased a clean flavor profile, with a harmonious balance of umami, vinegar, salt, fat, and temperature.The first dish, fava beans, had a pleasant saltiness and aroma, making it a perfect start to the meal. Simple yet the flavor of the beans stood out beautifully.The Matsukawa flounder had a rich, creamy texture and a gradually expanding umami flavor. It was elegant yet robust, showcasing the benefits of aging without being overly subtle.The medium fatty tuna (meji maguro) had a melt-in-your-mouth quality with excellent fat quality. The fat didn’t weigh heavily but spread beautifully as umami, conveying the high level of craftsmanship from the very first bite.The anago (sea eel) chawanmushi (savory egg custard) was also outstanding. The custard was gentle and smooth, while the anago inside was rich in flavor. The fluffy texture of the anago paired perfectly with the softness of the custard, providing a satisfying experience within its mild taste.The grilled milk clam was impressive with its moist and fluffy texture. Grilling added a savory aroma from the soy sauce, followed by umami and saltiness. The clam's natural fragrance was lovely, and the sweetness expanded with cooking, enhancing the clam's appeal.The ankimo (monkfish liver) and sea urchin tsukudani (preserved) left a lasting impression. The ankimo was rich and creamy, with sweetness and umami that unfolded slowly. The sea urchin tsukudani was rich yet not overwhelming, offering a delightful taste. The attention to detail in these dishes was evident.The swordfish had a smooth layer of fat and a fluffy texture. The grilling was executed beautifully, bringing out the swordfish's sweetness perfectly.As we moved to the nigiri, the first was kohada (gizzard shad) from Amakusa. The balance of acidity, saltiness, and umami was superb, making it truly delicious. The essence of Edomae sushi was beautifully encapsulated in this piece, with the seasoning just right to highlight the fish's flavor.The sumi-ika (cuttlefish) had a delightful crunch, followed by a wave of umami. The balance of texture and the sweetness that emerged afterward was excellent, leaving no room for dissatisfaction.The isaki (grunt fish) had a rich umami that spread gently. The flavor intensified with each bite, making it very enjoyable. Despite its mildness, it left a strong impression.The sea bream showcased a refined umami. It had a purity typical of white fish, yet it was not bland, clearly conveying the quality of the fish. The transition from isaki to sea bream was smooth, allowing for a careful appreciation of the charm of white fish.The medium fatty tuna (chu-toro) was smooth, with umami gradually seeping in. The balance between the sweetness of the fat and the umami of the red meat was excellent, expanding slowly in the mouth.The fatty tuna (o-toro) was undeniably delicious, with a melt-in-your-mouth quality. The fat was clean, not leaving a heavy residue, and dissolved beautifully. Both the chu-toro and o-toro were exceptionally crafted.The kasugo (young sea bream) had a smooth fat that melted in the mouth, offering a gentle yet rich flavor. The finishing touch was clean, allowing the delicate umami of the fish to shine through.The mackerel was quite impressive. The seasoning was perfect, releasing a burst of umami. It didn’t rely solely on acidity; the fat and umami of the mackerel blended beautifully, resulting in a highly refined piece.The horse mackerel had a subtle entry, followed by a strong expansion of umami. The flavor lingered pleasantly, showcasing the qualities of blue fish. Its aroma was delightful, making it a refreshing addition to the overall flow.The sweet shrimp had a sweet and savory seasoning that led to a deep flavor. It had a unique texture and umami, with a harmonious seasoning. This piece truly reflected the craftsmanship of Edomae sushi.The marinated mackerel had an appealing burst of umami. The balance of fat, seasoning, and rice was excellent, allowing the flavor to spread beautifully in the mouth. Among the blue fish, it was highly satisfying.The sweet shrimp was rich and sweet, with a strong aroma and umami brought out by the cooking. The texture was excellent, and the sweetness intensified with each bite. It had a strong presence as a nigiri while maintaining the overall flow of the meal.The bafun uni (sea urchin) was melt-in-your-mouth delicious, truly an exceptional piece. It was rich yet not heavy, dissolving naturally in the mouth. The texture and aroma were delightful, making it a highly satisfying nigiri.The additional simmered clam was also fantastic. The sweet sauce was delicious, with the clam's broth flavor coming through beautifully. As you bite into it, the umami expands slowly, leaving a long-lasting taste in the mouth. It was great that the clam's presence was felt beyond just the sweetness of the sauce. The fluffy texture of the clam was also pleasant, making it a wise addition.The additional anago was excellently prepared. It had a light, moist, and smooth texture, melting in the mouth. The sweet and savory flavor had depth, with the sauce's aroma and the anago's umami blending beautifully. The sweetness of the sauce didn’t overpower, highlighting the anago's tenderness and richness. It was a satisfying piece to end the meal.The final dish, tamago (sweet omelet), was moist and sweet, with a gentle sweetness that blended seamlessly at the end of the meal.Overall, the precision of the Edomae techniques was evident. While the quality of the ingredients was certainly present, the design of how to present them was remarkably natural. Each technique—whether it was finishing, grilling, simmering, steaming, or marinating—contributed to the overall excellence of the flavors.Particularly memorable dishes included Matsukawa flounder, medium fatty tuna, anago chawanmushi, grilled milk clam, Amakusa kohada, isaki, sea bream, mackerel, sweet shrimp, bafun uni, additional simmered clam, and additional anago. Both the appetizers and nigiri were flawless, providing a consistently high level of enjoyment throughout the meal.It’s no surprise that reservations are difficult to secure at this renowned establishment, which offers compelling sushi. I genuinely want to say, "It was an exceptional quality experience," reflecting the high level of satisfaction I felt. Less