in tokyo, japan (march’24)
a really humbling and anticipated moment at my first visit to sugita, one of the most well respected shokunins of the industry, thank you so much again a-chan for the opportunity and great company.
some textbook tsumamis to start, like the plump hotate and kawahagi with liver sauce, oyster chawanmushi and a kama toro... More
in tokyo, japan (march’24)
a really humbling and anticipated moment at my first visit to sugita, one of the most well respected shokunins of the industry, thank you so much again a-chan for the opportunity and great company.
some textbook tsumamis to start, like the plump hotate and kawahagi with liver sauce, oyster chawanmushi and a kama toro skewer. so so lucky to have gotten the signature iwashi maki which didn’t disappoint. really loved the hotaru ika miso zuke, and truly the best ankimo i’ve tried to date, kept getting more cuz it was so so good. then we were led to a series of add-on tsumamis, got them all so was slightly full by the the nigiri segment. favourite here was the grilled squid tenticles and uni misozuke, note to self to choose carefully at my next visit.
nigiri began with his famed kohada, leaning on the savoury side especially with his shari, which was more on the salty end with not much acidity. his pieces were also generally on the larger spectrum, so was pretty full quite quickly. favourite pieces today were the tai, kasugo dai, chutoro, komochi ika and aji. truly blown away by the white fish served here which i thought was the type of neta that complemented best with his shari. ended with a half shio, half tare anago, kanpyo and really lovely tamago yaki to end.
so grateful to have tried and witnessed the elegance of sugita san, his famous eye-closed moment when making nigiris and the unique ‘sinking’ of his nigiri. not one i am dying to return to, but won’t hesitate when offered the opportunity to revisit.
空豆 broad beans
ホタテ, ✨カワハギ hotate, kawahagi
牡蠣の茶碗蒸し oyster chawamushi
✨鯖の磯辺巻き iwashi roll
蛍イカの味噌漬け hotaru ika
✨あん肝 ankimo
カマトロ ‘ねぎま’ kama toro skewer
焼き北寄貝 hokkigai
イカの下足 squid tenticles
数の子 kazunoko
穴子白焼き grilled anago
ウニの味噌漬け marinated uni
ホタテの磯辺焼き grilled scallop
✨小肌 kohada
✨鯛 tai
✨春子鯛 kasugo dai
赤身 akami
✨中トロ chutoro
✨鯵 aji
✨子持ちいか komochi ika
鳥貝 torigai
金目鯛 kinmedai
車海老 kuruma ebi
馬糞うに bafun uni
青柳 aoyagi
穴子 anago
干瓢巻き kanpyo maki
✨玉子 tamago
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would revisit: yes
introduction only (or tableall?)
price range pp: ¥60,000-¥100,000
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📍日本橋蛎殻町すぎた
location: 1-33-6 kakigaracho, tokyo
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