On a night in May 2026, I enjoyed a sushi dinner at Sugaya in Akabanebashi for the first time in six months. I realized how much I missed that tangy red vinegar rice.I arrived right on time for my reservation and took a seat in front of the chef, greeting him. His attire had changed to a chic black, giving a fresh impression.What surprised me after six months was the change in the rice. Sugaya was known for its sharp red vinegar rice, but it has transformed into a flavorful rice made with rice vinegar.I heard that the chef decided to shift directions after tasting various dishes and learning more. It seems he is not content with the status quo and is always pursuing deliciousness.Since the rice has changed, not only the nigiri but also the appetizers have slightly altered in flavor. The appetizers now have a milder taste that doesn’t get overpowered by the acidity.The course for the evening included the following:◆ Appetizers, ◇ Nigiri.◆ Horse Mackerel◆ Assorted Appetizers- Salted Sea Urchin- Herring Roe- Sweet Shrimp- Spear Squid◆ Mink Whale◆ Red Snow Crab and Chestnut Crab Miso◆ Monkfish Liver and Cheese◇ Sea Bream◇ Medium Fatty Tuna◇ Mud Squid◇ Pickled Cherry Salmon◇ Scallop◇ Botan Shrimp◇ Marinated Lean Tuna◇ Fatty Tuna◇ Sweet Shrimp◇ Purple Sea Urchin◇ All Tuna Roll◇ EggDrinks:- Premium Ebisu Small Bottle- Sugaya Reisen Junmai Daiginjo- Ougonzawa Junmai GinjoIt was a great meal. Less