Sugita | Part III: The nigiri section of our late autumn course featured a glittering ensemble cast of hikarimono✨🙌🏻(kohada, aji, iwashi) and standout performances from the shima-aji and the sawara warayaki💫. As always, the sake that Sugita-san selected for me were on point—his knowledge of sake and understanding of how it complements each dish is outstanding🍶👏🏻! Massive love and respect to Sugita-san, @ladysushichef and the entire team for making every visit magical. 🙏🏻❤️🥰

The nigiri course and sake listed below 👇🏻
小肌 ✨🙌🏻
Kohada — iconic!

みむろ杉 木桶菩提もと 2021年度 東木桶-壱号 (今西酒造・奈良県） 💚
Mimurosugi Kioke Bodaimoto 2021 Tō-kioke No.1 (Imanishi Shuzo・Nara)

兵庫県明石産　真鯛 🐟
Akashi, Hyogo caught Madai (red sea bream)

森嶋　純米吟醸　山田錦　無濾過生原酒　(森島酒造・茨城県)
Morishima Junmai Ginjo Yamada Nishiki, Non-charcoal Filtered, Unpasteurised, Undiluted) (Morishima Shuzo・Ibaraki)

高知県産　シマアジ 💫
Kochi caught shima-aji (striped jack)

鯵 ✨🙌🏻
Aji (horse mackerel), a wonderfully fragrant hint of chives balancing the unctuous taste

鰆　(藁焼き)💫🔥
Sawara (Spanish mackerel), lightly grilled over hay.

春子　昆布締め 👼🏻
Kasugo (young sea bream) konbu-jime

マカジキ 🎣
Makajiki (Striped marlin)

日日 秋津山田錦 (日々醸造・京都府宇） 🤍
Nichi Nichi Akitsu Yamada Nishiki (Nichi Nichi Jozo・Kyoto)

愛媛県　白甘鯛　昆布締め 🐟
Aichi caught shiro amadai (white tilefish) konbu-jime

青森県大間産の中トロ 🎣
Chū-toro, from bluefin tuna line caught in Ōma, Aomori

鰯 ✨🙌🏻
Iwashi (sardine)

寒鰤の炙り 2枚重ね 🎣
Two layers of seared kan-buri (winter amberjack)

馬糞雲丹 🧡
Bafun uni

加茂錦　「すぎた　別選」(加茂錦酒造・新潟県) 🍶
Kamo Nishiki Sugita Special Selection (Kamonishiki Shuzo・Niigata)

赤雲丹 ❤️
Aka uni

あさりの味噌汁 🐚
Asari (clam) miso

穴子　塩で 🔥🧂
Anago, finished with salt

玉子焼き 🍳
Tamago-yaki

#すぎた #sugita #tokyosushi #sakepairing #sushi #nichinichi #日日 #日々醸造 @nichinichi_sake #Mimurosugi #みむろ杉 　

[Nov ’22] Less