Sugita Tokyo

[한/日/EN] 日本橋蛎殻町 #すぎた (#Sugita sushi /스기타 스시)

日本橋にあるおまかせ江戸前鮨が味わえる「日本橋蛎殻町すぎた」
"Nihombashi Kakigaracho Sugita", where you can enjoy an Edomae sushi course
에도마에 스시 코스를 즐길 수 있는 곳, “스기타 스시”

日本橋「蛎殻町すぎた」は、都内の鮨屋の中でも予約困難と言われており、握りに使われている魚は毎日通う築地で仕入れ、酢飯は赤酢や煮きり醤油を使い、伝統的な江戸お前寿司が堪能できる。その中でも大将・杉田孝明氏がオススメするのは、江戸前鮨の旬を技で味わう鯵や、あん肝、小肌。握り以外にも金目鯛の茶碗蒸し、太刀魚の焼物、蛍烏賊の味噌漬け、浅蜊の味噌汁などの一品料理が味わえる。おまかせコースとペアリングできる日本酒やワインも人気。
予約：完全予約制 OMAKASE/Pocket Concierge
予算：￥39,600〜

★ 気になったら"セーブ"をお忘れなく！(料理がおいしくなければ、掲載しません！)

Indulge in nigiri made with fish procured daily from Tsukiji, and vinegar rice crafted with red vinegar and boiled-down soy sauce in traditional Edo fashion. Chef Takaaki Sugita recommends the horse mackerel, monkfish liver, and gizzard shad, which skillfully demonstrate the Edomae technique. In addition to nigiri, you can enjoy one-of-a-kind dishes including sea bream chawanmushi, grilled swordfish, grilled firefly squid with miso, and miso soup with Asari. The sake and wine that are paired with the omakase course are also very popular.
Reservations: Book with OMAKASE or Pocket Concierge
Budget: ￥39,600〜
Reservation: OMAKASE

★ Feeling intrigued? If so, don't forget to SAVE this post! (You can expect to see only the best on our account)

츠키지에서 매일 공수한 생선으로 만든 니기리, 에도 전통 방식으로 적초와 졸인 간장으로 만든 샤리를 즐겨보세요. 그 중에서도, 예로부터 전해져 내려오는 기술을 사용하여 만드는 다랑어, 아귀 간, 전어를 사용한 니기리는 헤드 쉐프인 스기타 타카아키씨가 추천하는 스시입니다. 스시 외에도, 도미 차완무시, 황새치 구이, 미소를 넣은 매오징어 구이, 아사리를 넣은 미소 된장국과 같은 이색 요리를 맛보실 수 있습니다. 또한 오마카세코스와 페어링하실 수 있는 사케와 와인도 많은 사랑을 받고 있습니다.
예약 : OMAKASE 또는 Pocket Concierge
예산 : 39,600엔부터~

★ 한번 가보고 싶다는 생각이 드셨다면? 이 게시물을 “저장”해 주세요! (맛없는 곳은 포스팅 안 합니다!) Less

日本橋蛎殻町 すぎた
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With such a diverse array of sushi chefs, ranging from those who focus purely on seeking the most prized cuts of every ingredient imaginable, to those who focus on finding the ultimate vinegar combinations to match, but there are only a few sushi chefs who one can look at as an artist of sorts. Sugita is one of those that have found the balance between culinary artistry, ingredient selection and execution. There is an almost surreal series of movements that he follows with the preparation of each piece of nigiri with Sugita-san in seemingly meditative state in order to feel the metaphysical connection with each neta.
The blended shari that errs on the more powerful, grippy side of the spectrum was initially more intense than my own preferences but ultimately serves as a sound balance to the range of fish he utilises.
As the meal progressed, I could begin to understand that perfected singularity he is striving for.. there is a state where flavours, visuals, emotions and appreciation for artistry reaches equilibrium.. not sure if it is possible to reach there, but this search for the holy grail is something that has to be appreciated.
Just make sure you show up hungry as it gets pretty filling!
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchetokyo #kevche #グルメ #foodporn #東京グルメ #kevchesushi #sushi #すし #寿司 #鮨 #日本橋蛎殻町すぎた #すぎた #kevcheningyocho TL4.71-G Less

Sugita 2nd visit, sushi doesn’t get better than this! Thanks @kuishinborandon for the invite! •
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#sushi #sushitime #sashimi #sushilovers #japanesefood #sushiporn #salmon #sushibar #sushilover #寿司 #tuna #ilovesushi #maki #sushiroll #instasushi #nigiri #japan #japanese #sushilove #sushiaddict #seafood #omakase #鮨 #스시 #日本料理 #日本 #東京 #日本橋蛎殻町すぎた #tokyo #nihonbashikakigarachousugita Less

Summer visit at Sugita. Excellent food as always, I find, with some exceptions, the ostumami inferior to the nigiri, also in comparison to other high end sushi restaurants. The Scabbard Fish (Tachiuo, 太刀魚), a summer fish very popular in Japan, was excellent. Equally, the Hotate (帆立 / scallop) wrapped in Kombu was as good as it gets.
However when Sugita-San starts with the nigiri, he is arguably at the very top of his profession. There are very few daishō in Japan who form the nigiri as artfully as he does. After one of the Japanese customers, a young woman in her late twenties, commented that the way he forms the nigiri is “very sexy”, Sugita San told the admiring crowd that when he started out he thought of him being very bad at forming nigiri. He practiced a lot for many years, but only after he attended lessons for the tea ceremony, he realized that he needed to use the elegance of the movement of the ceremony when forming his nigiri. He always tries to achieve perfection, but only 5-6 times during a whole meal, he just feels that this nigiri is just perfect. Given that he serves about 15 nigiris for 10 customers during one meal, that is a very low percentage (3%). He interestingly also pointed out that his ingredients are “totally normal” and only his restaurant’s process makes it very special.

I am, of course, in no position to verify one or the other, I just sit there and indulge in the pleasure his food gives me.
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握り

2021年2月

Sugita | Suitengumae, Tokyo
水天宮前「日本橋蛎殻町 すぎた」

#sugita #tokyoeats #tokyosushi #sushi #すぎた #日本橋蛎殻町すぎた #東京グルメ #東京鮨 #onemichelinstar #ミシュラン一つ星 #tabeloggold #食べログゴールド
#michelin #tabelog #ミシュラン #食べログ #worlds50best #asias50best #アジアのベストレストラン50 #世界のベストレストラン50 #opinionatedaboutdining #asias50best #アジアのベストレストラン50
#美味しいもの好きな人と繋がりたい #旅好きな人と繋がりたい #食べるの好きな人と繋がりたい #レストラン好きな人と繋がりたい #外食好きな人と繋がりたい #鮨好きな人と繋がりたい Less

Another great meal at Sugita. This time on the same day as Saito (lunch and dinner). I am not sure if Saito had a rare off day but in direct comparison Sugita had the edge.
His concentration when forming the nigiri is like a study of mediation. He seem not to look but only to feel.
The neta is always impeccable and his rice seasoning is very much to my liking as the acidity dominates.
Sugita is now the number 1 sushi restaurant in Japan, I have been to maybe 100+ so surely not even representative, but I can understand this. he is for me also number 1, when it comes to Edo-mae. Less

Now this is something to die for!
A friend of mine convinced Sugita-san to open his restaurant just for the 4 of us on a Saturday for lunch.
His entire team and his lovely wife were there to serve us and since my friend's wife is Japanese communication went beyond the usual exchange of niceties.
This all translated into a sublime meal which will be ranked in my top ten meals EVER!
My wife and I are so grateful for the graciousness of Sugita-san and his wife to treat us to such an extraordinary experience. Less