I thought I would never get to visit Sugita...✨Without a doubt, it was the best sushi I’ve ever had in my life. I feel incredibly fortunate to have been born in the same era as the great sushi chef, Takaaki Sugita, and to have experienced his work firsthand. I can’t thank the person who made this connection enough.The ankimo (monkfish liver) was so delicious it felt like I could eat it forever, the kohada (gizzard shad) was perfectly firm, and the sweetness hidden in the freshly cooked rice was delightful. Every bite from that day, from that restaurant, is etched in my memory, and just recalling it brings me happiness. Experiencing such exquisite flavors makes me feel grateful to have been born for this one bite; it’s priceless and a treasure of my life. While the motivation to visit a notoriously hard-to-book restaurant might stem from a sense of adventure or a desire for approval, the emotional impact I encountered far exceeded that, deepening my love for Japanese cuisine.The elegance and beauty of Chef Sugita’s sushi-making techniques were simply mesmerizing, reminiscent of a kabuki actor! His refined storytelling, infused with Edo charm, combined with his serious gaze while preparing sushi and the gentle smile he offered to customers, reminded me of the late Nakamura Kanzaburo. He treated newcomers like me with sincerity, making for a delightful experience. I was also moved by the beauty of the tableware and the restaurant’s decor.The appetizers were plentiful, and the Japanese sake served as part of the omakase was delicious, leading me to indulge in 3.5 go (630ml) all by myself. Knowing I might never return, I couldn’t resist adding five appetizers and two pieces of sushi. I enjoyed a total of 13 appetizers and 15 pieces of sushi!* Junsai (water shield) and yam* Sashimi, flatfishThe smoothness of the flatfish’s fat was astonishing, and I was shocked at how incredible it was, even though I already knew!* Marinated bluefin tuna* Anago (conger eel) chawanmushi (steamed egg custard)The anago, along with the gentle flavor of the egg, was irresistible.* Grilled scallops* Ankimo and firefly squid in misoThis ankimo was truly amazing! Rich and sweet, it melted in my mouth, yet left a light aftertaste—I could eat a hundred of them! I was delighted to have it paired with Aramasa’s Kijo sake.* Grilled dish, knife fishFrom here, I added:* Tender octopus* Squid* Sea urchin* Kazunoko (herring roe)* Grilled anagoSo fluffy and delicious, I was constantly sighing in delight. This is definitely a must-add dish.For the nigiri, I only noted the ones that left an impression:* KohadaThis was the coveted kohada from Sugita! The slight acidity was followed by a surge of umami—so delicious...* Sumi-ika (cuttlefish)The perfect texture, neither too much nor too little, was outstanding. I was moved by the meticulous cutting technique.* Kasugo tai (young sea bream)With a gentle umami and a wonderfully pleasant texture, it was the best white fish I had.* Horse mackerelThe incredible aroma awakened my appetite in the latter part of the meal! The umami was strong, making it the best horse mackerel of my life—unforgettable!* Shako (mantis shrimp)Delicately balanced yet rich in flavor, it brought me joy.* Kuruma ebi (sweet shrimp)Large and delightful, with no off-flavors, the umami hit me hard, yet the aftertaste was clean.* Simmered clamsLike the appetizers, I loved the pleasantly old-fashioned sweetness of the seasoning.* EggWith a moist texture, it was sweet but had a richness unlike typical dessert-style eggs. So delicious!* Asari (clam) soupThis gentle flavor calmed my excitement from my first visit to Sugita and led me into a pleasant aftertaste.It’s been a while since I wrote such a long review! I hope to have another chance to visit. I’ll strive to be a good person every day. Less