PRESENTE Sugi (プレゼンテ スギ) Sakura

I finally visited "PRESENTE Sugi" in Sakura City, Chiba, a place I had been curious about for a while.It's a restaurant that's often fully booked, but I was lucky enough to secure a reservation this time, marking my long-awaited first visit! ✨I took a taxi from Sakura Station. While it's within walking distance, a taxi is more convenient since it’s a bit of a walk. If you're driving, there's also free parking available.I went for lunch, which starts at 11:30 AM.The chef carefully explained each dish, and you could really feel the passion and attention to detail in the ingredients and preparation.The course was even more generous than I had imagined! Dishes kept coming one after another, making for an exciting experience until the very end.What impressed me the most was the creativity in the dishes.Many of them made me think, "I never would have thought of that combination!" Each plate reflected the chef's playful spirit and sense of style.Additionally, I learned that the plates themselves are custom-made, showcasing a commitment to aesthetics.It felt like each dish, along with its presentation, was a work of art, and every plate was simply beautiful! ✨Among the highlights was the natural eel.The skin was perfectly crispy and fragrant, while the inside was tender.It was a dish that truly allowed me to savor the deliciousness of the eel, and it was absolutely delightful.This unique and charming Italian restaurant is definitely worth the trip to Sakura! Less

Chef Nobutoshi Sugioka of PRESENTE Sugi cultivates his own fields, catches his own fish, and even lays the marble tiles on the floor.He elevates local ingredients from the mountains and seas of Chiba into Italian cuisine.This restaurant has also won the Tabelog Award Gold, showcasing its exceptional skills.Personally, I felt it leans more towards innovative cuisine rather than just Italian.The dishes created by this wonderfully eccentric chef are all fresh and groundbreaking.From drizzling cicada larvae over bread to making prosciutto from Spanish mackerel, and even preparing a refrigeration room for drying eel, the creativity is remarkable. Each dish was truly one-of-a-kind.The experience of listening to the chef's explanations as we enjoyed the meal was entertaining, making the two-hour journey worthwhile.───────────── Order Details───────────── Sugi Course - JPY 25,300 (tax included)- Fixed Point: Tomato Candy- Spanish Mackerel Prosciutto, Coronet, Pickled Daikon, Tomato Sauce, Homemade Smoked Yogurt- Lobster Tart, White Chocolate, Lobster Miso Sauce- Foie Gras Terrine, Yuzu Jam, Rose Geranium Jelly- Beyond Carrot- Exciting School Lunch: Fried Bread Style, Black Beans, Black Sesame, Roasted Peanuts, Cicada Larvae, Cicada Powder- Honey Dish: Buffalo Cheese, Japanese Honey- Sea Bass, Kombu Water, Pumpkin Paste, Tomato Jelly, Caviar (N25)- Natural Eel, Crispy and Fluffy Cooking Style, Nara Pickles- Fermented Anglerfish Fritters- Bonito, Raspberry Flavor, Turnip Beets, Yuzu Scented Yogurt- Baked in Pastry: Sea Bass, Nameko Mushrooms- Sugi Sushi R: Mackerel Sushi, Gorgonzola, Pickled Red Onion- Sugi Nuts- Fugu Flan, Truffle, Soft Roe, Kombu Soup- Chateaubriand, Three Types of Wild Mushrooms, Dried Tomato Sauce- Sugi Sushi S: Red Snapper, Bonito Fish Sauce- Salad - Sugi Farm- Pasta - Tagliolini, Basil, Crab- Dessert 1: Yogurt, Mushrooms, Ice Cream- Dessert 2: Peach, Potato, Kaya- Dessert 3: Baked Confectionery, Moai Statue, Financier Less

Sugi Course ¥25,300*Tax Included, Service Charge 10% ExtraWhat I experienced was something a bit different from a typical Italian course.Ingredients gathered from the sea, rivers, mountains, and fields of Chiba.Techniques such as fermentation, aging, drying, and pressure cooking.Moreover, the dishes incorporate the chef Sugioka's experiences and memories, along with the presentation and serving methods.Throughout the meal, Chef Sugioka personally comes to the dining area to explain the background of the ingredients and the stories behind each dish in great detail.It felt less like "eating" and more like taking a three-hour journey into Chef Sugioka's mind, one plate at a time.- **Stationary Tomato Candy** The first dish was a vibrant red tomato candy presented on a festive wreath.The moment I saw it, I was instantly transported back to my childhood. The thin candy shell provided a crisp texture, followed by the sweet and sour flavor of the tomato, with a hint of rose geranium aroma wafting through. Instead of surprising us with luxury ingredients, it created a sense of excitement about what was to come with the very first bite.- **Amuse Bouche with Spanish Mackerel** Next came a striking presentation featuring a fish head and a fishing lure.Chef Sugioka, who enjoys fishing himself, has a very close relationship with the ingredient. He thoughtfully considered how to preserve the Spanish mackerel he caught last year, transforming it into something akin to prosciutto and reinterpreting local Chiba cuisine. The concept of "how to cook fish" evolved into "how to express fish in different ways," which was fascinating.- **Blessings of the Earth** A dish combining honey from Japanese honeybees and rich milk.The honey, collected by the native Japanese honeybee, is extremely rare, making up less than 0.1% of the honey available in the market. While the composition appears remarkably simple, it allows the honey's fragrance and the sweetness of the milk to shine through directly. Including the vessel that evokes images of beehives and flowers, it was a dish that allowed us to savor the essence of the earth.- **Charm of Chiba** In the center of a plate resembling a massive geological layer, a small lobster tartlet was presented.The presence of the dish was striking. The original vessel depicted Chiba's geological layers using peanut shells, charcoal from wood-burning, and fossils of whales and small animals. On top of this, a bite featuring Boso's lobster was served. The lobster's rich sweetness combined with the depth and surprising sweetness of the lobster miso, evolving in flavor as I chewed. It was impressive how the theme of "eating Chiba" was expressed not just through the dish but also through the vessel.- **Foie Gras** The foie gras dish was not just about richness.By layering the richness of foie gras with herbs, plant aromas, and jelly, it avoided becoming overly heavy and led to a complex aftertaste. Instead of intensifying the richness of the ingredients, Sugioka expanded the dish by adding aromas, creating a unique experience. This was the easiest-to-eat foie gras I have ever encountered.- **Beyond Carrots** Carrots were cooked slowly, dehydrated, and their sweetness concentrated to the extreme. As a result, the carrot aroma was lost, replaced by a roasted sweet potato-like fragrance. By adding black powder, the appearance became unrecognizable as a carrot. When tasted, the sweetness of the carrot remained, yet it felt somewhat like roasted sweet potato or a dessert. If I hadn’t been told, I might have guessed it was roasted sweet potato.Coated and resembling a fritter, it was also entertaining, as it was inspired by Disneyland churros. Underneath, there was apple puree, black olives, and cinnamon, completing the apple-cinnamon flavored churro.This dish aimed not just to "cook carrots deliciously" but to truly explore the "beyond" of carrots.- **Exciting School Lunch** This dish seemed to embody Chef Sugioka's childhood memories.It had a nostalgic aroma reminiscent of fried bread from school lunches, yet was crafted entirely in a modern gastronomic style. What seemed like a kinako (roasted soybean flour) component was originally made from peanuts sourced from Chiba, but due to excessive oiliness, they used none other than "cicada larvae." This provided a peanut-like aroma and was surprisingly delicious.Eating such dishes makes it clear that at PRESENTE Sugi, high-end ingredients are not the only stars of the show.Even memories of what tasted good in childhood have become part of the dish.- **Fermentation** A dish that prominently features fermentation, a theme that symbolizes Sugi.The idea of extracting the umami from seafood and then returning it to the ingredient using techniques like gastroback is very intriguing.By combining this with acidity from fermented vegetables, a sharpness emerged within the rich umami.The umami that spread gently from within was impressive, something that could never be achieved by simply frying.- **Sea Bass Ham × Caviar** The visual of using the fish head as a vessel was striking.The sea bass was aged like ham, combined with caviar, the sweetness and acidity of vegetables, and aromatic oil.Instead of relying solely on the umami of the fish and the saltiness of the caviar, the dish was completed with acidity and aroma in each bite.- **Pike Conger** Even the mild pike conger received Sugi's unique touch.The idea of returning the umami extracted from bones and mushrooms back into the flesh before frying elevated the density of flavor while preserving the fish's elegance.As the crispy coating gave way to the tender flesh, the nutty aroma provided a delightful accent.- **GV Bonito** This dish was particularly visually stunning.The umami extracted from bonito bones was returned to the flesh using gastroback, combined with raspberry acidity.The beautiful presentation featured red turnips shaped like roses.It was not just an "Instagrammable dish"; the colors, aromas, acidity, and umami formed a cohesive story.- **Wild Eel** Suddenly, an exceptionally well-executed eel dish appeared.After thoroughly drying the skin, it was grilled to achieve an astonishingly crispy surface. Meanwhile, the flesh remained moist, creating a wonderful contrast in texture.This dish drew out the deliciousness of eel from an entirely different direction than the usual kabayaki.Despite being a course dish, it provided the satisfaction of a specialty eel restaurant; rather, it transcended that.- **Sugi Sushi Type-R** When you hear "sushi," what is presented is entirely different from ordinary sushi.Fish, risotto, and aromatic seaweed are combined in a style that you eat with your hands.Rather than simply replicating traditional Japanese sushi, it felt like a reimagining of the sushi structure from an Italian culinary perspective.- **Sugi Fruit** You harvest and eat purple fruits hanging from branches.This was more akin to an attraction than a dish.The essence of fully ripe fruits was encapsulated in small spheres, bursting with concentrated sweetness and acidity when eaten.It was fascinating how it recreated the sensation of picking and eating wild fruits from childhood.- **WILD B.B.Q (Filet Mignon)** The meat dish was meticulously prepared.It was slowly cooked at low temperatures to ensure even doneness, finishing with a strong flame for added crispness.The center was a beautiful rosy color, retaining the meat's moisture.Combined with wild mushrooms and homemade sauce, the dish was surprisingly delicate, contrasting with its wild name.- **Sugi Sushi Type-S** This was a different approach to "Sugi Sushi" than Type-R.Fish, shiso leaves, fermented vegetables, and mushrooms were combined, leaving a crispy exterior and moist texture inside.Despite being called sushi, it felt like both Italian cuisine and local fare when eaten.The very act of trying to categorize it seemed meaningless.- **Sugi Field on a Plate** A small field literally appeared on the plate.Colorful vegetables, micro herbs, and edible flowers. As you eat, the bitterness, sweetness, acidity, and aromas change with each bite.With the addition of a cold dressing and a popping texture, it was far from just a salad.It was a dish that felt like you were eating a field with all five senses.- **Today's Pasta** Despite having eaten a considerable number of dishes, there was still room for pasta.The rich umami extracted from seafood clung to the thin pasta, while the aromas of fermented vegetables and herbs lightened the aftertaste.It had a pesto-like quality, but without an overwhelming amount of cheese, it felt light with basil oil. The umami was strong yet didn’t linger heavily.It was a perfect balance for the end of the course.- **Peach, Potato, and Nutmeg** Now we move on to dessert.The sweetness of the peach combined with the acidity from fermentation, the chewy texture from the potato, and the nutty aroma of nutmeg.Normally, these ingredients wouldn’t be served together, yet they somehow came together beautifully when eaten.Even as a dessert, the enjoyment of wondering "What is this?" continued.- **Air Ice** A very light ice that disappears the moment it enters your mouth.With aromas of wild mushrooms, it ventured far from the fixed notion of "ice = sweet."The sensation of nuttiness emerging from the light melt was intriguing.- **Looks Inedible but Is Edible** Finally, a dish resembling a Moai statue appeared on the plate.At first glance, it certainly didn’t look like food.However, it was actually a financier made from nuts and sesame.This dish perfectly embodied the name "Looks Inedible but Is Edible."- **And Finally, Dragon Quest** Slime, treasure chests, and,"Hero ▶ Fight Escape Defend Item"At this point, it felt more like entertainment than a meal.Chef Sugioka's playful spirit was thoroughly evident in his efforts to entertain guests until the very end.What left a lasting impression at PRESENTE Sugi was that the focus was not solely on extravagant presentations or unusual ingredients.The fish caught by Chef Sugioka himself, mushrooms foraged from the mountains, vegetables grown by local producers, fermented seasonings, and memories from childhood.Each of these experiences was transformed into a dish, scientifically exploring "how to make it even more delicious."That’s why the time spent listening to the chef explain the dishes was so engaging.In fact, I believe the entire experience—dishes, explanations, vessels, and presentations—comes together as a single work of art.At first glance, the price of ¥25,300 may seem high for a fine dining restaurant.However, considering the number of dishes, ingredient sourcing, preparation, cooking techniques, custom vessels, presentation, and Chef Sugioka's personal explanations for each dish, it’s hard to measure it simply by how much one pays for a meal.This is a restaurant where you travel to Sakura and spend hours experiencing a unique world.When the meal concluded, what came to mind was not just "It was a delicious restaurant" but rather, "I can’t believe a restaurant like this exists."As the seasons change, I find myself wanting to return to see what Chef Sugioka discovers and how he transforms it into dishes. Less

I have always wanted to visit the best restaurant in Chiba, "PRESENTE Sugi." My junior colleague kept notifying me every time there was a cancellation on Instagram, and miraculously, I was able to secure a reservation this time! I was so moved and grateful!!The nearest station is probably Sakura Station in Chiba. I drove there, and there is parking available outside, so you can park anytime.Chef Sugioka, the owner of PRESENTE Sugi, is incredibly humble and grateful, acknowledging that this restaurant could not exist without the support of many people, including suppliers of ingredients and tableware, as well as the customers who visit.The chef loves the land of Chiba, often going fishing or mushroom picking in the mountains, showing deep gratitude and love for all living things, which he transforms into exquisite dishes with his own skills.It was impressive that the chef personally presented each dish to us when serving.Here’s what we enjoyed:- Candied Tomato: Hamachi (Japanese amberjack) prosciutto, cornetto, pickled daikon, tomato sauce, and homemade smoked yogurt.- Lobster Tart: White chocolate and lobster miso sauce, served in a dish that represents the geological patterns of Chiba. A delightful marriage of flavors that I wish could stay in my mouth forever.- Foie Gras Terrine: With yuzu jam and rose geranium jelly.- Beyond Carrot: A delicious carrot dish even for a chef who dislikes carrots, featuring purple carrots, apple puree, and churros-style.- Exciting School Lunch: Fried bread-style with black beans, black sesame, roasted peanuts, and even cicada larvae and cicada powder.- Honey Dish: Buffalo cheese with Japanese honey.- Sea Bass: Kombu kelp water, pumpkin paste, tomato jelly, and caviar (N25), presented to evoke a predation scene. The finest caviar.- Natural Eel: Grilled to a crispy and fluffy perfection, with narazuke (pickled vegetables) and a fan for cooling the eel in the refrigerator. A delightful experience that can only be had when the eel is in season.- Fermented Anglerfish Fritters: A fish typically associated with winter, but incredibly delicious even in summer.- Bonito with Raspberry Flavor: Turnip beets and yuzu-scented yogurt.- Baked Pie with Sea Bass: Namero (minced fish), napa cabbage, mushrooms, and sauce. Fresh, odorless bonito with a focus on quality.- Sugi Sushi R: Risotto R, mackerel sushi, gorgonzola, and pickled red onion.- Sugi Nuts.- Tiger Pufferfish Flan: With truffle, soft roe, kombu, and soup.- Chateaubriand: Cooked at 52°C for 3 hours, with three types of wild mushrooms and sansho leaves, served with dried tomato sauce.- Sugi Sushi S: Kinmedai (golden eye snapper) and bonito fish sauce.- Sugi Field on a Plate: A salad without dressing, featuring black olives.- Today's Pasta: Tagliolini with basil and crab.- Dessert 1: Yogurt, mushrooms, and ice cream.- Dessert 2: Peach, potato, and kaya.- Baked Confection: Moai statue financier.The number of dishes was simply overwhelming, and the chef even prepared 3-4 additional dishes that he wanted to create beyond the menu, which was truly impressive.What particularly moved me was the eel. The natural eel, grilled to a crispy and fluffy perfection, combining the best of both Kansai and Kanto styles, was the best eel I have ever had in my life, and the most delicious thing I’ve eaten this year. While most people imagine eating eel with sauce over rice, the chef has developed a new way to enjoy it, showcasing his incredible talent.Other standout dishes included the lobster tart, anglerfish, and Chateaubriand, among many others that I absolutely loved. Overall, it was truly magnificent.I was a bit disappointed that the desserts weren't to my taste, but with such a variety, it’s understandable and a matter of personal preference. Until the very end, the chef was a truly wonderful person. It was a great meal! Less

One of the most difficult restaurants to book in Chiba, I finally managed to secure a reservation at "PRESENTE Sugi." Just getting a reservation felt like a miracle.Upon visiting, I found that this place is truly one-of-a-kind, with not only exceptional food but also a unique atmosphere and playful spirit.The dishes, which cleverly blend Italian and French influences with Japanese elements, are bursting with creativity. Each plate surprises you with combinations you never thought possible, making every dish an exciting experience.What’s even more impressive is the diverse use of local ingredients from Chiba. Each dish showcases the charm of these local products, prepared with various techniques that leave you in awe of their deliciousness.One standout was the "Sugi-zushi." It beautifully incorporates Japanese elements while maintaining the restaurant's unique character, and it was incredibly tasty. This dish will definitely stick in my memory.I was also moved by the torafugu (pufferfish). The quality of the ingredients was evident, and the chef's creativity elevated the dish to another level. It felt like a dish crafted by someone who truly understands their ingredients.Additionally, the restaurant offers more than just great food; it’s entertaining as well. There’s even a model from Dragon Quest displayed inside! This playful touch adds to the overall entertainment of the dining experience.The fusion of Italian, French, and Japanese cuisine, along with a sense of fun, all culminates in a final result that is simply "delicious."It’s no wonder that reservations are so hard to come by.The joy of being able to visit this restaurant, especially given how difficult it is to book, was immense. Securing a reservation truly felt like a miracle, and the dining experience exceeded all my expectations.I highly recommend this place to anyone looking to enjoy dishes made with Chiba's ingredients, as well as to those who want to experience a chef's innovative approach that goes beyond typical Italian or French cuisine.If I can get another reservation, I will definitely return. It was a great meal! Less

I finally visited "PRESENTE Sugi," a place I had been curious about for a while.The restaurant has a charming, house-like atmosphere in Sakura, creating a sense of specialness even before entering.The dishes are primarily made with ingredients sourced from Chiba Prefecture, showcasing their quality while also presenting surprising twists that made the experience enjoyable from start to finish.The visual presentation of the food is quite impressive, making it fun to ponder, "What kind of dish is this?" It feels like a complete experience that encompasses not just taste, but also the creativity and presentation of the dishes.Many dishes left a lasting impression on me, and I was amazed at how much the cooking methods and combinations could transform familiar ingredients.With a wide variety of dishes, I never felt bored throughout the course, and I enjoyed every moment with excitement until the end.I believe this restaurant is worth the trip to Sakura.It was a wonderful restaurant that allowed me to rediscover the charm of Chiba's ingredients.It was a great meal. Less

I made a reservation and arrived at 6 PM. There were only two other groups of customers. The difficulty in securing a reservation may be due to the limited number of seats.I ordered an alcohol pairing along with the course meal. As each dish was served, I listened to the explanations and enjoyed the food. With so many dishes, this process was repeated at quite a pace. The innovative dishes made with ingredients from Chiba Prefecture were exciting. From the visually stunning foie gras powder on French toast resembling Shinshu mochi, to fish prosciutto, deep-fried bread sprinkled with cicada larva powder, aged eel, and a salad that crackled with texture, I was eager to see what would come next. Here’s what I had:- Candied Tomato - Honey and Buffalo Milk - Lobster Tart - Shinshu Mochi!? - Sawara Prosciutto - Deep-fried Bread with Cicada Larva Powder - Sea Bass - Slowly Roasted Carrots - Grilled Natural Eel - Fried Anglerfish with Fermented Purple Cabbage - Bonito - Sea Bass Namero Pie - Sugi Sushi Type R - Sugi Nuts - Japanese Pufferfish Flan - Wild Barbecue - Cubes of Bread - Sugi Sushi Type S - Salad - Tagliolini - Air Ice with Matsutake Mushrooms - Warabi Mochi? - Financier?There were many creative dishes that were difficult for someone like me to evaluate. However, the more familiar plates like steak, bread, and flan were incredibly delicious. I listened to the explanations, ate, drank, contemplated, and savored each dish, with the next one arriving almost immediately. The abundance of dishes created a surreal experience that lasted for quite a while. Despite feeling a bit rushed, I enjoyed the meal for nearly three and a half hours.There is also a non-alcoholic pairing available, but instead of regular drinks like tea, they serve quite innovative beverages. The non-alcoholic pairing sounds intriguing as well.The total bill was around JPY 52,000. Less

I think I will revise this again, but I visited using a cancellation slot.The dishes were as follows:Listening to Mr. Sugi's explanations was very pleasant, and I could have listened forever.You can feel the love in every detail.Considering the development time and effort put into this, the cost performance is incredibly high.My favorites were the French toast, eel, anglerfish, and the fugu flan.I will definitely visit again. My next reservation is in May next year...Water with butterfly pea ice, Earth1. Tomato candy, a doctor’s nightmare2. Sawara (Spanish mackerel) prosciutto, pickled Japanese radish, secret menu, caught from winter to spring, made into ham, Chiba tomatoes, Yachiyo milk, strained yogurt3. Blessings of the earth, honey, Japanese honeybee, buffalo milk, Kisarazu Crook Fields, set with gelatin, pottery artist Sakata? Lexus, honey and milk4. Shingen mochi?! Sugi's French toast, foie gras ice powder, mulberries, yamamomo grape juice5. The charm of Chiba, plate from 4 years ago, Chibanian strata, peanut shells, Andersen Park, beech trees, charcoal layers, Chiba spiny lobster, fresh spiny lobster, combined with salt koji, not crunchy but sticky, lobster heads, shells, vegetables simmered, chocolate, shells and white chocolate, edible verbena, edible sunflower, one bite of spiny lobster chocolate6. Exciting school lunch, fried bread, dough made from croissant dough, freshly fermented, black beans and black sesame powder, peanut roasted paste, cicada larvae7. Charm, cauliflower, finely chopped for 3 years, sautéed in a frying pan, caramelized, brown paste, 2% salt water, boiling water, set with gelatin8. Secret menu 2, sea bass, branzino, grilled French style, the most catchable place in Tokyo Bay, caught during the spring nights of Golden Week, prosciutto, starting with filleting and salting, soaked in kombu water to remove salt, balanced with sweetness, pumpkin paste, flavorless tomatoes, clear tomato water, perilla oil, caviar N25, only here in Chiba, handmade tableware from Sugahara9. Secret menu 3, natural eel, 2-3 weeks later than usual, fluffy white meat in Kanto, chewy skin in Kansai, aged eel, carefully filleted and left for 3 days, dedicated fan for 24 hours, distant charcoal fire, eel liver, natural mushrooms, to retain moisture, Narita's narazuke, Sugi's sansho oil10. Fermented anglerfish, flaky in winter, liver, nutrient-rich in early summer, fried, 2% salt, fermented purple cabbage, turning red, fermented cabbage powder, asparagus and zucchini, fermented with 2% salt11. GV bonito, pressure cooking device, boils even at 5°C, simmers without heat damage, raspberry, Katsuura port's pull net fishing, beets, fermentation, homemade yogurt, yuzu jam12. Four secret menus, French Limoges plates, shell motifs, Chiba local dish namerou, miso, sea bass, condiments, pie crust, large ones can be crispy and moist, but surface cooked for 5mm, grilled san, perilla, beurre blanc sauce, without butter, half-year fermented cabbage, fresh cream, Wakayama's Noritake, Akayama's Noritake, yellow13. Sugi sushi, R risotto, mozzarella, gorgonzola sourced from abroad, risotto, mackerel, Anisakis light, 4 days, pickled red onions, wasabi cannot be made with water temperature, Sakura mustard, seaweed from Futtsu, pickled carrots and burdock, stone plate, stoneware from Ishikawa, stones collected from the sea14. Sugi nuts, cherry nuts, thickened with grape juice, frozen15. Fugu flan, Shimonoseki fugu, caught in Ohara, simmered with bones, fins, and beaks with kombu, fugu soup, soft roe sauce, GV soup, thickened with eggs and steamed, summer truffle16. BBQ sauce, Yachiyo black beef, wood-fired, Yamazaki 12 years, wild barbecue, garlic chives, dried tomato sauce, Ryusenka cutlery17. Cubes, fluffy and airy, open-grilled, cream fig, oil with the aroma of firewood18. Sugi sushi, type S insalata risotto, Sakurazawa Koshihikari and ancient rice, combined with dressing without washing, roselle vinegar, red sea bream, tagged, bonito fish sauce, 3-5 years with bonito entrails, honey red wine, fresh tenderloin, red sea bream fin sauce, tsukudani, scraps of seaweed and truffle, gari, new ginger from Chiba, blueberry vinegar19. Sugi field on a plate, the transparent part is GV soaked, vanilla and lime dressing, popping candy, dried black olives, 3D printed plate20. Today's pasta, Saizeriya, cod roe pasta, Sicilian style, fresh bottarga, spicy finish, baccalà, made with sea bass instead of cod, rehydrated with milk, fresh shichimi, espuma sauce21. Air ice, natural mushrooms, low altitude in summer, only yamadori, sautéed in olive oil, sugar, frozen by nitrogen gas to create bubbles, sharp acidity, freshly fermented yogurt22. Peach potato kaya, gnocchi, chopped fresh potatoes to release starch, warabi flour, peach, fermented with sugar, yamamomo fermented with salt, kaya leaf extract oil, kaya water ice23. Inedible but looks edible, lard from boar and raccoon, Chiba nuts, lacked almonds, black sesame, from Sakura, bamboo charcoal. Less

I finally had the chance to visit PRESENTE Sugi, a restaurant I had been curious about for a long time.This experience felt less like dining out and more like enjoying contemporary art while listening to the background concepts behind each dish.The journey of tasting around 25 dishes over 3.5 hours was truly akin to appreciating modern art.―――――――――― ✅ A unique creativity that elevates the thorough respect for Chiba Prefecture's ingredients into an unparalleled dish through fermentation, aging, and the latest culinary science.✅ An exceptional presence proven by objective accolades, including consecutive GOLD awards from Tabelog for 2024 and 2025, and features in Gault & Millau.✅ An interactive gastronomic experience where the chef personally presents each dish.――――――――――This experience is not just about dining; it’s about enjoying contemporary art while savoring the meal.Chef Sugioka personally presents each dish.First, we were welcomed with a glass representing the Earth.It was my first time being so moved by just water.The "Fixed Point Tomato Candy," which features a tomato candy perched delicately on a twig resembling a bird's nest, was a dish I had been eager to try before my visit.The aroma of rose geranium burst gently in my mouth.I was astonished by a dish featuring the head of a fierce fish as an object.The flesh next to the lure had a powerful presence, as if it were bringing the ocean's story directly to my palate.Surprisingly, the cauliflower dish was conceived over three years.When the producer asked, "How do you serve this cauliflower at Sugi?" I mentioned it was pickled, which turned out to be the same as what the producer did.This led me to think, "Perhaps the producer was seeking a dish that could only be created at PRESENTE Sugi."Last year, despite sourcing the ingredients, I couldn’t create something satisfactory, so I only served it as a staff meal without offering it to customers.This cauliflower dish is said to be available only until the last day of this season.The eel on the red plate was perfectly grilled, and the bite combined with the jelly was unforgettable.The cream wrapped in truffle and the sweetness peeking from beneath a Moai-like stone added a playful touch.The warmth of the pain de campagne eased my travel fatigue.―――――――――― The wine introduced was a Georgian amber wine, "Rkatsiteli Qvevri," which has an orange-tinged amber color and the aroma of ripe apricots.The robust tannins characteristic of the qvevri method harmonized beautifully with the fermented dishes.For the main course, I paired the beef with "Once & Future" Zinfandel from Sonoma Valley, which enveloped the wild flavors of the dish with its strong fruitiness.――――――――――As a parting gift, I received handmade soap.Finally, a Dragon Quest diorama welcomed me with a playful spirit, making me smile.It was a luxurious time where the chef shared his philosophy, treating the dishes as "works of art."This was a rare gastronomic experience that Chiba Prefecture can be proud of.I heard they will be renovating soon and will close for about three months.While I like the marble walls, I was advised by a professional in interior design that if they are going to renovate, they should change everything thoroughly, and I decided to respect that advice.I thought Chef Sugioka's trust in the words of experts in their respective fields reflects his professionalism in cooking.I am truly glad to have experienced such a variety of dishes that felt like experiments.I definitely want to revisit after the renovation! Less

I had been curious about PRESENTE Sugi for a long time. It's a charming standalone restaurant that requires a train transfer and a taxi ride from Sakura Station.I opted for a non-alcoholic pairing, and both the food and drinks were filled with unique surprises that exceeded my expectations—what a delight! The attention to detail in the tableware and the overall atmosphere was impressive, showcasing the chef's dedication and creativity.While some ingredients may seem unconventional at first glance, they are prepared in a way that enhances their flavors while remaining easy to enjoy, making for a worry-free dining experience.The chef's passionate explanations added to the fun, making it a truly enjoyable time. (Though, for someone as impatient as me, the waiting can be a bit challenging! Haha.) Less

On a midsummer day, I visited PRESENTE Sugi in Sakura, Chiba, feeling a bit like indulging in gastronomic tourism.Arriving at a beautiful Western-style house surrounded by picturesque rural scenery, I opened the door to find a space brimming with a research-like passion for food.The culinary philosophy at PRESENTE Sugi is centered around "Chiba Terroir." Everything, from the fish and vegetables to the stones used for the dishes, is sourced locally from Chiba. Chef Noritomi Sugioka's love for his hometown and his quest for culinary excellence are expressed throughout the experience.When I opened the menu placed on the table, I found only keywords listed in no particular order, leaving me guessing about the dishes to come. The entire meal unfolds according to Chef Sugioka's explanations.The meal features around 20 dishes primarily based on local fish and vegetables, presented in a lively tempo. After each dish, Chef Sugioka provides a detailed explanation, followed by a visual and flavorful experience. Three dishes, in particular, left a lasting impression:【Eel】 An unexpected dish not listed on the initial menu. It combines the steaming technique from Kanto with the direct grilling method from Kansai. The skin is crispy while the flesh is moist and fluffy.【Bonito and Beets】 A beautiful dish with a harmonious presentation of bonito and beets, complemented by the translucent red of the dish. The yogurt sauce adds a refreshing flavor, brightening the mid-course experience.【Deep-Fried Pufferfish with Summer Truffle】 Served in a glass container resembling a throwing weapon, this dish features deep-fried pufferfish and summer truffles packed with rich flavors. The luxurious use of truffles during this season creates a memorable taste.Beyond these highlighted dishes, each bite of the various offerings transforms the concept of enjoying food, prompting a reevaluation of what it means to savor a meal.Chef Sugioka's creations, which blend science and art, are filled with love for his hometown of Chiba and respect for his customers. They inspire many beyond the realm of cuisine.This experience left me wanting to return and savor the flavors in a different season or at another time. Less

PRESENTE Sugi is often mentioned as the favorite restaurant among fellow foodies.I finally had the chance to visit for the first time.Pairings need to be decided in advance.I opted for the non-alcohol pairing, and it was the perfect choice.From the chef's explanation, you can tell that both the food and drinks are the result of countless trials and errors, culminating in a masterpiece.Research is conducted over years to determine what happens when you mix this with that and use this cooking method.They offer dishes and drinks that you simply cannot find anywhere else.Every dish comes with a drink pairing, and while the non-alcohol pairing costs over JPY 20,000, it is worth every penny.With an 18:00 reservation, the experience typically wraps up around 22:00.I was allowed to upload up to 50 photos on Tabelog, and I actually exceeded that limit, so I couldn't share everything.I definitely want to visit again! Less

I still have countless Italian restaurants I want to visit, yet I’ve stumbled upon this amazing place. It’s not your typical classic Italian; it’s innovative. I love innovative cuisine. It has a hint of Japanese style and sometimes even a French twist, but it still embodies the essence of Italian cooking.The course meal is filled with playful creativity, starting from the chef's passion for fishing, pouring all his love into the dishes.The menu on the table is already innovative, almost perplexing. The mysterious code written in geometric shapes is something I’ll leave as a comment on the photo. There are even dishes not listed on the menu, showcasing the chef's ability to spontaneously incorporate ideas.The music playing while you wait is relaxing and creates a comfortable atmosphere.The chef makes his entrance, sharing stories and insights about each dish. The thorough explanations truly reflect his passion.We started with water, but not just any water. As you can see, the glassware is also carefully selected, and most of the dishes that follow are almost custom-made. It’s incredible. While Japanese cuisine often emphasizes the beauty of the dishware, here, the chef collaborates with a master craftsman to create plates inspired by the food itself. The use of driftwood and fish heads in the presentation is simply mind-blowing.I don’t want to spoil the surprise, so I encourage you to imagine from the photos and titles, and definitely visit this place. Among the many impressive dishes, one that particularly moved me was called “Charm.” It’s a cauliflower dish that took three years to develop. There’s a fascinating story behind why the chef focused on cauliflower. The gelatin on top is made from the water used to boil the cauliflower. The contrast between the outer white and the differently cooked interior was remarkable. I had never been moved by cauliflower before, but the combination of the story and the cooking method provided a taste I will likely never experience again.Each dish offered something unique, and even though we weren’t seated at the counter, I felt a sense of live interaction, which was wonderful. Despite the variety of dishes, the main meat course fit seamlessly into the meal. This place is definitely going to be a must-visit again. Less

This was my second visit, and I enjoyed it even more than the first time. It evokes pleasant memories of my childhood, not just nostalgia—like enjoying fried bread and playing with popping candy.The price is JPY 25,000 per person, including drinks.Each dish features a flavor that evolves through multiple stages, making the changes quite clear and unmistakable.The classic tomato candy, croissant, and Moai financier have all been enhanced since my last visit a year ago. The croissant, in particular, creatively expresses the image of fried bread not with soybean flour but with the concept of a cicada larva, showcasing incredible imagination and courage.The dish with a canape of spiny lobster infused with chocolate, the grilled pufferfish, and the risotto with soft roe dressed in summer truffle all leave a strong impression.The main dish of beef has also been upgraded, with a more intense smoky flavor and a concentrated umami, complemented by various wild herbs as a nice accent. The bread, with its crispy texture, and the olive oil infused with the aroma of firewood are also striking.This restaurant boasts an impressive amount of information in each dish while maintaining balance; it can be described as a place of culinary addition. The presentations are also enjoyable. Less

The chef's passion is still going strong!The course started at 11:30 and lasted until 15:00...Three and a half hours...!!It was a course overflowing with a deep love for Chiba and food, as wonderful as ever!First, let's toast with Lococo! ◉ Honey Enjoy the famous number one honey in Japan. ◉ Fresh Warabi Mochi This one wasn't on the menu. ◉ Ise Lobster One of the specialties. I wanted to say it was delicious, but for some reason, it was slightly fishy this time... Everything else was of amazing quality, so why was that?! ◉ Fried Bread from School Lunch Consistently delicious! I heard they use powdered cicada larvae for flavoring! So fragrant... ◉ Cauliflower I don't know how they did it, but this delicious white dish was made entirely of cauliflower. So good! ◉ Sea Bass Also consistently delicious! ◉ Rice with Karasumi Delicious rice from Chiba Prefecture topped with aged karasumi. So tasty! ◉ GV Bonito Bonito finished with a super high-performance machine. The flesh is packed and the umami is brought out to the limit—delicious! ◉ Sugi Sushi ◉ Wagyu Roast Incredibly tender. So delicious! And so on...Everything was absolutely delicious. I want to come back in a different season! I also want to visit the restaurant of the master who trained this genius chef.It was a great meal! ✩︎⡱ Less

The pairing course offers an abundance of dishes, and with drinks served to match, the satisfaction level is incredible! There are so many different dishes and drinks in small portions that I can hardly remember what I ate or drank... Each one is surprisingly delicious, and I have to take photos to avoid forgetting them (laughs).The love for Chiba is evident, and the explanations are both enjoyable and entertaining. There is a remarkable attention to detail in the ingredients, dishes, and presentation. Less

Sakura | Ristorante Sugi | A Gastronomic Experience Immersed in the Chef's Worldview of ChibaI visited for lunch after an early morning round of golf, having made a reservation online in advance.This restaurant has been on my radar for a while, recognized as one of Tabelog's top 100 restaurants and a recipient of the Silver Award.Ristorante Sugi offers a unique twist on traditional Italian and French cuisine. It’s not just about enjoying the food; it’s an experience that allows you to immerse yourself in the land, nature, and culture of Chiba as expressed by the chef.Throughout the course, which features around 20 dishes, various elements such as the sea, mountains, fields, fermentation, and even insects are represented in the cuisine.■ LocationLocated in Sakura City, Chiba Prefecture. Although it’s a bit far from the city center, many guests, like us, drive here, while others take a taxi from Sakura Station.■ ReservationI made a reservation through TableCheck before my visit.■ OrderSugi Course■ DishesThe course begins with the signature tomato candy.Next is the Spanish mackerel served with a presentation that mimics the fish being caught."Blessings of the Earth" combines honey from Japanese honeybees with buffalo milk.One dish inspired by Shingen Mochi features French toast, foie gras, and mulberries harvested from the mountains of Chiba.The "Chiba Nian" dish presents lobster resembling raw chocolate, showcasing Chef Sugi's playful creativity right from the start.A standout was the "Exciting School Lunch," which combines fried bread with black beans, black sesame, peanuts, and powdered insects. It’s fascinating how the insects take on a peanut flavor while still being delicious.The cauliflower dish also left a strong impression. The finely chopped cauliflower is sautéed for three hours to concentrate its flavors, and a mousse made from its cooking water is added, showcasing the chef's meticulous approach.The Tokyo Bay sea bass is paired with pumpkin, tomato jelly, caviar, and shiso oil.The anglerfish is fried after being cooked sous-vide, accompanied by fermented purple cabbage powder and fermented vegetables, demonstrating that anglerfish is not just a winter delicacy.Wild edible plants used in the dishes, such as yomogi, watercress, nobiru, and ukogi, are presented as part of the experience, which is characteristic of this restaurant.I was particularly impressed by the way flavors were constructed. While the base techniques reflect Italian cuisine, instead of relying on seasonings, the chef complements missing elements with other ingredients.For saltiness, the chef uses the power of fermentation and the umami of seafood, while acidity and aroma are expressed through combinations of ingredients.It’s clear that this is not just creative cooking; it’s built on a solid logic.In the bonito dish, the chef controls the boiling point with a special machine while combining it with pickles, yuzu jam, and yogurt.The sea bass is served with a mixture of namero (a type of minced fish) and shiso, wrapped in puff pastry with a sauce made from fermented napa cabbage.The "Sugi Sushi R Risotto" features mackerel from Kamo River, local mustard, and seaweed from Futtsu.The main dish is the tenderloin of Yachiyo Black Beef, which is carefully cooked at low temperatures after marinating to retain moisture, and finished with a smoky aroma from Yamazaki 12-year whiskey.The meal concludes with thick noodles paired with a paste made from raw karasumi (dried mullet roe) and sea bass.Dessert is an airy ice made from red-fleshed melon.The entire course was filled with Chef Sugi's unique ideas.■ Service, Atmosphere, and ClienteleChef Sugi personally explains each dish, sharing the background and inspiration behind them, creating an experience rather than just a meal.The restaurant has about three tables.On this day, guests at the same time shared reactions and explanations of the dishes, which created a lively atmosphere.I found myself seated among guests with differing values, and as someone who prefers a quieter dining experience, the loud reactions from the table next to me detracted from my enjoyment.This aspect may vary in preference among guests.Given the location, I believe many guests arrive by car.■ Overall EvaluationRistorante Sugi is a one-of-a-kind restaurant that expresses love for the nature, culture, and ingredients of Chiba through its cuisine.The chef's creativity and technical skills are exceptional, particularly in how he constructs flavors without relying on seasonings, instead using combinations of ingredients.However, this restaurant is not just about the food; it’s also about experiencing the chef's worldview.This perspective is quite strong, and preferences may vary among guests.Personally, I felt there was a lot of information to digest, but I still respect the chef's serious commitment to expressing Chiba through his cooking.This is more than just a place to eat; it’s a restaurant where you can experience the Chiba that exists in Chef Sugi's mind. Less

"PRESENTE Sugi" @ Sakura (☆☆☆)https://www.facebook.com/profile.php?id=100036165385544https://www.instagram.com/presente_sugiThis restaurant is considered one of the most complicated in Japan. With a wide variety of dishes and pairings, the chef provides lengthy explanations, and the ingredients are sourced from Chiba, yet there are insects involved. However, the chef's dedication to the ingredients and dishes is unparalleled, and each dish could be considered a specialty at any other restaurant, making it delicious and enjoyable. There are few restaurants that engage with food at this level, and while it can be quite a challenge to keep track of everything, it is truly an exquisite and lovable establishment.Address: 2-3-6 Shirogane, Sakura City, Chiba Prefecture Phone: 043-371-1069 Closed: Mondays and Tuesdays Hours: 11:30 AM - 2:30 PM (3 PM on weekends and holidays) / 6 PM - 10 PM The restaurant is a two-story building that feels suburban, resembling a clothing store. There is a parking lot in front, and a large wooden sign is prominently displayed on a black-painted area with a wooden deck and benches. The entrance features a Western-style archway with a door, and there are potted plants commonly seen in Italy along with a gently curved low wall. To the right of the entrance, there is a set of metal chairs and tables for outdoor tea.Upon entering, there is a narrow space leading to the reception and kitchen. To the left is a Western-style dining area with off-white stone tile walls, a white ceiling, and black beams. The lighting is interesting, resembling chemical symbols, and there is a painting of Van Gogh's sunflowers on the wall. The tables are covered with black tablecloths and white napkins.On the table, there is a thick black stone slab with driftwood that the chef claims to have retrieved from a lake, polished to a fine finish. The menu for the day is attached in a complex manner.Sugi Course with Non-Alcoholic Pairing: JPY 38,500The menu is complex and presented in no particular order. Additionally, there are dishes not listed on the menu, adding to the complexity. Chef Nobutoshi Sugioka provides detailed explanations for each dish, akin to a visit to "Follie di Nella Porta Fortuna."EarthThe first item served is chilled water. The ice is a perfectly round sphere, blue with white bubbles, resembling the Earth. It is made using butterfly pea flower. The glass is also blue-tinted, made by Sugawara Glass from Kujukuri, representing the universe.~ Chef's First Gift ~ Stationary Tomato CandyThis is a tomato candy skewered on a decorative stick. It is a classic dish of tomatoes coated in candy. The juice inside bursts, so it is best to eat it in one bite and crunch it in your mouth. On top, there is a herb called Koheindar, known in the southwestern islands of Okinawa as a "doctor's nightmare herb," along with salt from an island just south of Italy. The combination of tomato and candy with the herb's aroma and saltiness creates a complex flavor. According to a regular visitor, it has become even more wonderful.Black Lemon SparklingA non-alcoholic cocktail made with black lemon. The pesticide-free lemons from Chiba Prefecture are fermented at 60 degrees for 2-3 weeks until they turn black. This process brings out a unique acidity and aroma. The black lemon is powdered and mixed with fermented black oolong tea, similar to kombucha. The aroma is incredible.Off-Menu Sawara. The head is dried and decorated with fins, resembling a lure. What you eat is a small portion placed in front of you. The Sawara we caught last year is filleted, salted, and turned into prosciutto. It is stuffed into a crunchy cornet with pickled Japanese radish that has a tangy flavor. A sauce made from Chiba tomatoes stewed with herbs accompanies it. At the bottom is yogurt made from Yachiyo milk that has been drained and smoked. The crispy texture, combined with the acidity, umami, and saltiness, leaves a lingering taste of the Sawara prosciutto.No.33 Sugi's Staff Meal Green Curry.Surprisingly, green curry appears in the non-alcoholic pairing. Curry is like a drink.The ingredients include meat, specifically pheasant and the red-necked pheasant from Chiba. What a surprise!Blessings of the EarthHoney from Chiba Prefecture. Honey from Japanese honeybees that is not available in the market. It comes from Isumi City, where terroir is important. Underneath is a smooth gelatin made from water buffalo milk from Kuruk Fields in Kisarazu. This simple combination is rich and has an elegant sweetness. It is also wonderful.No.36 A vibrant drink combining bay leaf, lychee, and jasmine.A drink based on fresh bay leaves that have a muscat-like aroma. The fragrance of fresh jasmine flowers from Japan is combined with lychee juice from Chiba Prefecture. It is refreshing and has a fragrance that rivals the honey.The Charm of ChibaA plate inspired by the Chibanian, created over four years with a designer, resembling geological layers. It is said to contain peanut shells, ash from wood in Funabashi, and ground bones.On top is a small tart reminiscent of "Iza" from Kamakura. The main ingredient is finely chopped Ise lobster, which has been aged with salt koji for over two days. The shells from which the meat was extracted are roasted in the oven and ground into powder, mixed with white chocolate to create a lobster ganache hidden underneath. The head of the lobster, filled with miso, is simmered with vegetables to make a lobster broth, which is then set into a gelatinous sheet and placed on top. It is garnished with alyssum flowers. You take it in one bite with the tart. The sweetness of the Ise lobster is exceptional and delicious.Chervil and Salt DrinkA mineral-rich drink made with salt from the seawater of Katsuura, where the Ise lobster is raised, combined with chervil. The aroma of chervil is strong.Shingen Mochi!?Freshly baked warm French toast. Instead of kinako, it is topped with powdered foie gras terrine that has been rapidly frozen and crushed.A sauce made from simmered mulberries and red grape juice is drizzled on top. The rich sweetness of the sauce pairs perfectly with the flavor of the foie gras. It is delicious.Venison Fond de Veau and Fruits of SakuraIn a mushroom-shaped vessel, there is an orange drink with a black straw. This is venison juice made from simmering deer bones and spices to extract gelatin. It is combined with mandarin oranges and a local custard fruit called pawpaw, resulting in a tropical flavor.Exciting School LunchA memorable fried bread. Made from croissant dough that has been fermented to avoid heaviness and baked fresh. The surface is coated not with kinako but with roasted black sesame and black beans that have been blended in a mixer. To add a peanut-like aroma, dried and roasted cicada larvae that have been stored are also included.Thus, it is called Cicada Bread.Truffle Honey Hot DrinkA drink made with domestic black truffles. It is made from a native Japanese mushroom called Chasaiyoushorou, which has a wonderful aroma.A bit of pear and grapefruit is added to make it easier to drink.CharmA dish that took three years to perfect the charm of cauliflower. Finely chopped cauliflower is slowly sautéed for three hours until caramelized and turned into a paste. This rich paste tastes remarkably like foie gras, despite being made solely from cauliflower. Cauliflower that has been boiled with 2% salt is blended into a paste and whipped into a mousse with nitrogen gas, enveloping the dish in a white sauce. On top, there is a gelatin set with the liquid from boiled cauliflower.Yamaboushi, Coffee, MirinServed in a small transparent container resembling a kokeshi doll with a thick black straw. This espresso-based drink features yamaboushi, which has a tropical flavor reminiscent of mango, sweetened with mirin from Tsurukame Farm.It is recommended to pair it with the cauliflower dish.The second off-menu item is Suzuki. It recreates the predation scene while fishing. The salted Suzuki is placed at the base of the dish.The prosciutto of Suzuki was salty, so it was soaked in kombu water to reduce the saltiness, then carefully shaped into a ball. Underneath is a pumpkin paste and cheese, along with a clear jelly made from fresh tomatoes from Chiba Prefecture. On top is high-end caviar N25, recognized by Michelin. The finishing touch is a drizzle of shiso oil.A drink inspired by German wine Gewürztraminer. It is the clarified liquid from green tea that has been fermented in the refrigerator for six months. Kombucha SCOBY is also included, giving it a texture similar to nata de coco.HakkōThe anglerfish at this time of year is particularly delicious, with firm flesh. Using the collagen-rich broth made from the scraps of the fish, it is injected into the anglerfish and coated before being fried. It is sprinkled with a powder made from fermented purple cabbage with 2% salt. It is served with locally sourced asparagus and fermented zucchini.Kanzō Take SparklingA mushroom that is edible and has a strong acidity. This is made into syrup and carbonated for a non-alcoholic drink.The third off-menu item is freshly cooked Koshihikari rice. It is served while still firm and steamed.It is topped with a mix of karasumi from this year and three years ago, creating a beautiful contrast of yellow and black.Jasmine AromaThe jasmine tea served in a flat sake cup has a vibrant aroma. In the end, this jasmine tea was poured over the karasumi rice to make ochazuke, but surprisingly, the aromas of both disappeared. Is it just me?GV KatsuoUsing the gastroback method, the katsuo scraps are infused with raspberry soup. Since there are parts of the fish that may be damaged when caught one by one, the price is higher, but this dish uses Katsuo from Katsuura, caught using a line.On top, there are slices of pickled red beets arranged in a rose shape, along with fermented Yachiyo milk and homemade yuzu jam. The plate is coordinated with Sugawara Glass's red Chiba-kun.Inspired by Pinot Noir, it features grapes, roselle, roses, and raspberries.The non-alcoholic drink is infused with the aroma of rose petals. The acidity of the roselle calyx is also used.Sugi's FruitA round ball hangs from a branch. This dish is eaten by picking it by hand. It is a ball made from a jelly of cherry blossoms and red grape juice. The cherry blossoms are from Somei Yoshino and Yamazakura. It was said to be like a gummy, but it is actually quite soft.Inspired by California Chardonnay, it uses grapes, beech wood, strawberry leaves, and chamomile. White grape juice is infused with roasted beech wood for a barrel-like aroma. To add a green apple-like scent, chamomile flowers are also infused. Fermented strawberry leaves are added for acidity.This is also an off-menu dish. The fourth dish features freshly caught Suzuki prepared as namerou in the center. This is raw Suzuki.It is sandwiched with shiso leaves and wrapped in extremely thin pastry to capture the aroma before baking. Underneath is napa cabbage, fermented with 2% salt for 2-3 weeks to bring out the acidity, sautéed in olive oil, and simmered with cream to create a sauce. It is delicious with a tangy flavor. Since wasabi cannot be produced in Chiba, local mustard is used for a spicy kick.The nori is said to be fragrant and sourced from a wholesaler in Funabashi. As a side, there are pickled burdock and carrots for a refreshing touch.Sugi Sushi Type-RA risotto version. This dish uses Gorgonzola dolce imported from Italy. It is served on a plate made from stones collected with children in Kamo River. Using mackerel caught in Kamo River, it features cheese risotto and a sushi-like presentation. The mackerel was frozen for four days to eliminate parasites, according to health standards. To enhance the texture and acidity, pickled red onions are included.Treviso, Kuromoji, and SpicesTo match the Gorgonzola, the alcohol from red wine is evaporated, and treviso, spices, and kuromoji are added to create a drink with a hint of bitterness. It is served slightly warm.Fugu FlanA classic dish of fugu flan served on a sword-like plate. The fugu is simmered with fins, bones, skin, and other parts, along with kombu, to create a flavorful and collagen-rich broth. This is injected into the fish and quickly sautéed to create a rich super fugu. It is filled with a sauce made from male fugu's soft roe. At the bottom is a Western-style chawanmushi made from simmered fugu broth and eggs, topped with shaved European summer truffles for aroma.Soybeans and SoybeansA soy milk café au lait. Roasted soybeans are extracted like espresso and combined with soy milk. It is indeed soy milk.CubicalCrispy bread in a cube shape. It is baked for two minutes in the oven after removing from the mold to achieve a crunchy texture. On top is mascarpone mixed with homemade cheese, garnished with dandelion for a spring aroma. It is enjoyed with a fragrant olive oil reminiscent of wood-fired bread.Shin-Akita Sake Kasu SparklingA non-alcoholic drink meant to enjoy Shin-Akita. It is a fruity sake called Amaneko, mixed with granulated sugar syrup, blended in a mixer, and topped with sparkling water. It has a sweet sake-like quality.Wild B.B.QThe Ryusen knife makes its appearance here, along with a fork.This is low-temperature cooked Chateaubriand. It was marinated overnight with dried tomatoes and salt, then soaked for an hour before cooking for three hours. The moisture is retained to lock in the flavor.After briefly freezing the surface at -25 degrees, it is quickly seared with honey and cricket soy sauce, then grilled over high heat with firewood. Yamazaki 12-year whiskey is sprayed as a finishing touch.Wild herbs picked daily from the mountains are placed on top, providing a delightful crunch. The picked wild herbs include shiroza, hakobe, ukogi, sansho, cress, seri, nobiru, and dokudami. A rich dried tomato sauce accompanies the dish, and crystal salt is provided in case more seasoning is needed. This level of dedication is unmatched and translates into flavor. This is how it should be.Negi Ginger AleMade with green onions and ginger. The spiciness is pleasant.Sugi Sushi Type-SA reinterpretation of Italian rice salad. It combines Koshihikari and ancient rice. Using Kinmedai caught off Katsuura, it is paired with homemade roselle vinegar. The mackerel's innards are salted and fermented for 3-5 years to create fish sauce. The red wine sauce from the fins of Kinmedai is applied. On the side is a paste made from red wine braised truffle peel and leftover nori.Next to it is soft pickled young ginger in blueberry vinegar. This dish is a curious combination of sushi while chewing, transforming into truffle-flavored egg rice as it goes down.Tamago Take SoupEgg-shaped vessel containing Tamago Take soup. Slices of Tamago Take, which resembles matsutake, are included. Only salt and katsuobushi are used in the water.Sugi Field on a PlateThe edible flowers are homemade. The vegetables are pesticide-free from Hataken. A dressing made from ice cream with vanilla and lime is drizzled on top, along with popping candy. At the back are black olive powder, black beans, marinated Japanese radish, soy sauce pickled bamboo shoots, pickled shallots in red wine vinegar, juicy and tangy green onions, ice plants, and horsetails. Even this single dish is at the specialty level of an ordinary restaurant.Mango Base. A paste made from mango and juice squeezed from locally grown cucumbers. It is diluted with fermented jasmine tea and includes tomato jelly. While it appears to be mango, the cucumber flavor is surprisingly strong.Today's PastaIt is Kitara. Imagining a Japanese-style pasta, it uses fresh karasumi in a mentaiko-like sauce.Instead of bacalao, dried Suzuki is rehydrated in milk and mixed in. On top is a foam of fresh shichimi and chopped shiso. The thick pasta has a pleasant chewiness and surprisingly strong fish flavor.Hornet and SpicesHornets emit a cinnamon-like aroma when they become adults. Craft cola is made by mixing herbs and spices with syrup and carbonating it.Air IceIce made from red-fleshed melon from Tomisato City, frozen with nitrogen gas. Underneath is a sauce made from white chocolate combined with marigold. On top is mint roasted with black oxalis. Both mint and oxalis are grown here.Bamboo WaterWater drawn from bamboo. Cut to about 1 meter and covered with a plastic bag, bamboo water can be collected after about three hours. It has a flavor reminiscent of lactic acid fermentation.Wood and StrawberryAt the bottom is kuromoji jelly made from wood harvested from the mountains. On top is a frozen dessert made from a unique black strawberry variety from Chiba, fermented at 40% humidity. Drizzled with green oil from the leaves of thatch. It is topped with a candy film.Marukame Bug AromaA drink made from Marukame bugs. These insects have a scent similar to juniper berries, so they are mixed with mint and lime to create a non-alcoholic gin and tonic.Looks Inedible but is EdibleAn edible statue. Freshly baked financiers, just out of the oven. After two or three minutes, they become crispy. The Moai mold was bought by a child.They used the fat from boar and raccoon instead of butter. Instead of almonds, they used rare black sesame from Sakura to make it black.Hozuki Stink Bug and CaramelThe Hozuki stink bug has a green apple-like aroma. It is caramelized with water, sugar, and the bug, then rested for three weeks. You wouldn't know unless told...Forest Aroma and MamushiThe forest aroma is expressed by incorporating mamushi bones among cedar and pine trees.It has a bitterness.Looks Inedible but Seems EdibleA diorama from Dragon Quest.Inside the treasure chest is something that looks like candy but is actually soap.Post-Meal DrinkHerbal tea selection. A beautiful teapot. Black oxalis, rose, beet leaves, pentas, butterfly pea, and chamomile. The greenness of the wild herbs is impressive.Another option is mulberry leaf tea made from silkworm droppings. This one is surprisingly ordinary.The array of test tubes for the non-alcoholic pairing is quite a sight.The total bill was JPY 42,592. Less

I was fortunate enough to secure a reservation at the always-booked PRESENTE Sugi, and I finally got to visit. Having lived in the neighboring Yachimata City during my childhood, the atmosphere of the town felt nostalgic to me. Although it is a high-end restaurant, the warm ambiance and friendly staff create a very relaxing space that welcomes you.On this day, I enjoyed the Sugi Course:■ Earth■ Chef's first gift: Tomato candy■ Not on the menu: 1. Spanish mackerel prosciutto■ Blessings of the earth■ Shinshu mochi!? ■ The charm of Chiba■ Exciting school lunch■ Attraction■ Not on the menu: 2. Sea bass prosciutto■ Hakkō (fermented fish)■ GV Katsuo (bonito)■ Not on the menu: 3. Karasumi rice (salted mullet roe)■ Not on the menu: 4. Sea bass namerou (minced fish)■ Sugi Sushi Type-R■ Sugi nuts■ Cube■ Wild BBQ■ Fugu (pufferfish) flan■ Sugi Sushi Type-S■ Sugi farm on a plate■ Today's pasta■ Air ice■ Wood & strawberry■ Looks inedible but is edible■ Post-meal drinks■ Looks like it can't be eaten but is edibleAdditionally, I ordered the following drinks:■ Luxury Beer: ROCOCO Tokyo White■ Seasonal Sugi fruit liquor: Ume and Shishito■ White Wine: Domaine Eden Chardonnay Santa Cruz Mountains 2021■ Homemade Sugi Sparkling■ Red Wine: Zinfandel Bedrock Vineyard Sonoma Valley 2023"Incredible" This phrase sums it up perfectly. The dedication to every aspect of what is served at the restaurant is astonishing. From ingredient selection and cooking methods to the dishes used for plating, you can truly feel the attention to detail. While I mentioned it is a high-end restaurant, I felt it was quite affordable after the meal, as the chef elevates the value of the ingredients through his culinary skills. Even the drinks are reasonably priced, not just because of the location in Sakura, but also due to the exceptionally fair pricing.The first dish served, "Earth," features ice that represents clouds, the sea, and the atmosphere, and it is the most beautiful ice I have ever seen in my life.Next, the chef's first gift, "Tomato candy," has a crunchy candy exterior, but when you bite into it, the tomato juice bursts out. It has a salty flavor, and there’s a herb called "doctor's crying grass" on top, which spreads a scent reminiscent of sansho pepper.At this point, the chef happily explains, "Today, there are three dishes not on the menu." The first of these off-menu dishes is Spanish mackerel prosciutto. It includes pickled daikon, a tomato reduction with herbs, and a sauce made from fermented milk. The saltiness of the prosciutto, the acidity of the tomato, and a cheese-like flavor combine to create a deliciousness reminiscent of pizza. Contrary to its appearance, it truly tastes Italian."Blessings of the earth" features rare honey from Japanese honeybees, which only accounts for 0.1% of the honey available in Japan. Underneath the honey, there is a gelatinous layer made from water buffalo milk. The chef claims it is the best honey he has ever tasted, and I can sense its pure, unadulterated flavor. The lingering aftertaste is incredible, and the richness is profound."Shinshu mochi!?" is a dish featuring freshly baked French toast topped with foie gras ice powder and mulberry sauce. The intense umami of the foie gras spreads first, followed by the concentrated sweetness of the berries, and finally, the eggy flavor of the French toast arrives. The contrast in temperature enhances the depth of flavor. Every dish that comes out leaves a lasting impression of deliciousness on my palate, which is astonishing."The charm of Chiba" is a lobster tart. It features finely chopped raw lobster meat mixed with salt koji. The lobster shell is powdered and combined with white chocolate to create a lobster chocolate layer underneath. There is also a soup made from lobster miso and vegetables, and the cute flower on top is grown in the chef's home garden. Naturally, everything is lobster, and even before tasting, the aroma is distinctly seafood. I took a single bite as instructed, and the texture was sticky, with a rich umami flavor. The chocolate flavor follows, but it still tastes overwhelmingly of lobster."Exciting school lunch" features a cicada bread. It is made from baked croissant dough, sprinkled with black beans, black sesame, and powdered cicada larvae. The pleasant aroma reminiscent of peanuts comes from the cicada powder. The use of ingredients is so broad that it feels like entering an unknown world."Attraction" is a cauliflower dish. To bring out the new charm of cauliflower, the chef spent three years perfecting this dish. It features sautéed cauliflower that has had its moisture removed, creating a brown paste in the center, while the white part is a cauliflower mousse. The transparent layer is made from boiled cauliflower water, so everything from top to bottom is cauliflower. When I tasted it, I wondered, "Is this really cauliflower?" It has a richness akin to foie gras. But after several bites, the aftertaste confirms, "Ah, this is definitely cauliflower." I can't comprehend how such richness can come from a plant, but it truly does.The chef mentioned he loves Dragon Quest, and I thought that the three years spent on this dish is akin to the development period of a Dragon Quest game.Next is the second off-menu dish, sea bass prosciutto. On top is exquisite caviar, and beneath is a clear jelly made from solidified tomato water. There is also a pumpkin paste underneath, drizzled with shiso oil. It’s transparent yet distinctly tomato-flavored, even more so than actual tomatoes. Each layer has a different taste, evoking a sense of spring. The salty sea bass prosciutto and the sweetness of the pumpkin are both prominent, creating a flavor profile that feels like more than just one dish."Hakkō" is fermented monkfish. During this season, monkfish does not have liver, but the chef injected monkfish soup into the flesh to create a super monkfish. The reddish powder is fermented purple cabbage, and the center contains fermented asparagus and zucchini. The fried monkfish has a bouncy texture and rich umami. The fermented purple cabbage powder and the slight acidity from the asparagus and zucchini make for a delicious accent."GV Katsuo" refers to a cooking method using a vacuum cooker. It allows for precise control of pressure and boiling points, even boiling at 5 degrees Celsius. When fish is placed in water at this temperature, it doesn’t cook, allowing for raw ingredients to be simmered. The chef's explanations are so fascinating, as they differ greatly from any dishes I’ve had before. It features katsuo (bonito) scraps and katsuo simmered in raspberry soup. The dish is beautifully presented, and the flavors are equally stunning. The sauce has a cream cheese-like taste and is delicious, while the beets and pickles are incredibly tasty.Next is the third off-menu dish, karasumi rice. The rice is steamed in a bowl right after cooking, making it a dish still in progress. The explanation that it "is only completed when you open it" adds excitement, and simply lifting the lid feels participatory. The chef showed me the karasumi, and I was surprised at how different the color was from three years ago. When I opened the lid, an incredible aroma wafted up. The rice has a great texture, and the rich umami of the karasumi combines perfectly with just the right amount of saltiness, making it delicious.Continuing with the fourth off-menu dish, sea bass namerou. Since I had heard there were only three off-menu dishes, the restaurant's generous spirit filled the room with warm laughter. The namerou is made with local Sakura miso, grilled, and sandwiched with shiso leaves, transforming it into a Chiba regional dish called "sanga-yaki." It is wrapped in pastry and served with a sauce made from fermented napa cabbage and fresh cream. The chef mentioned that this sauce is easy to make at home, and it is indeed delicious. The flavor of the shiso and the namerou pairs excellently with alcohol."Sugi Sushi Type-R" features risotto inside mackerel, with pickled red onions and mustard applied. The nori used is of the highest quality, typically found in sushi restaurants. The side dish includes cute pickled carrots and burdock. When I tried it wrapped in the exquisite nori, it was incredibly delicious. I wasn’t sure what to expect from risotto sushi, but this was a perfect match. The acidity was just right, and it had a hand-rolled sushi feel with a hint of cheese, embodying the essence of Sugi Sushi. It was my first time trying it."Sugi nuts" are made from cherry blossoms and red grape juice set with gelatin. The sweet and sour flavor provides a nice interlude that feels dessert-like."Cube" features a crunchy bread with a smoky oil on the side. On top of the bread is a cream made from mascarpone cheese and homemade yogurt, infused with the scent of dandelion flowers. When you eat it, the crunching sound is remarkable. The cream is rich and delicious, and the smoky oil adds a wonderful array of flavors."Wild BBQ" features tenderloin Chateaubriand and wild herbs. The cooking process begins three hours before arrival, with slow cooking followed by cooling the surface with cold air at -25 degrees Celsius, then finishing it on high heat with wood. To achieve a grilled corn-like char, honey and cricket soy sauce are applied, and for added aroma, Yamazaki 12-year whiskey is sprayed. The plate is garnished with dried tomato sauce and salt. You can tell just by cutting it that the meat is incredibly tender, and the contrast with the wild herbs is superb. The addition of these herbs enhances the flavor beyond what a steak alone would provide. This is the best Chateaubriand I have ever had.Next is the fugu flan. Various parts of the fugu are simmered with kombu to create a delicious fugu soup, which is injected into the fugu flesh. Both the super monkfish and this super fugu exceed the taste of natural fresh fish. The super fugu is sautéed in fermented butter, and the soft roe is blended into a sauce poured over it. Underneath is a Western-style chawanmushi (steamed egg custard) made from the fugu soup, topped with the gentle aroma of summer truffles. Even before tasting, the aroma is delightful, and the flavor is so rich that it feels indulgent. Among so many star ingredients, the flavor of the egg stands out, making it a taste I want everyone to experience."Sugi Sushi Type-S" features the S for salad. Homemade roselle vinegar is combined with rice, and the fish is red snapper marinated in homemade bonito fish sauce. Additionally, the fins of the red snapper are simmered in red wine sauce and aged for 2-3 weeks before being brushed on. On top are nori and truffle tsukudani (sweetened seaweed). The side dish includes gari (pickled ginger) marinated in fruit vinegar made from fermented blueberries. The chef explained that "when you chew 3-4 times, it tastes like sushi, and by the time you swallow, it tastes like truffle-flavored egg rice," and indeed, it was just as described. The red snapper is rich and delicious, and the lingering flavor of the fish sauce is remarkable. I’ve heard that sushi means "delicious fish," and this is truly sushi."Sugi farm on a plate" is a salad abundant with flowers and micro herbs. It features a dressing made from vanilla and lime ice, along with herbs infused with lemon water and kombu water. The popping sound is delightful, and the texture is fun as it bursts in your mouth. Having the salad served towards the end provides a refreshing conclusion to the thoughtfully crafted course."Today's pasta" features pasta with raw karasumi. It is made with salt, sake, and a hint of spice to create a raw karasumi reminiscent of mentaiko (spicy cod roe), along with dried sea bass rehydrated in milk. Topped with a foam of fresh shichimi (seven spice), the rich umami sauce and refreshing spiciness create a delicious dish."Air ice" is a melon paste whipped into foam and rapidly frozen, resulting in a melon-flavored ice. Underneath is a white chocolate sauce infused with marigold flowers. On top are mint that has been grilled over wood and black oxalis, also grilled for a touch of acidity. When I tasted it, the melon flavor was strong, the acidity was just right, and the floral aroma was present. I’ve never had ice cream like this before. Every dish was true to its description."Wood & strawberry" features strawberry ice made from fermented black strawberries, infused with the aroma of nutmeg leaves. On top is a candy film, and underneath is a spicy kuro-moji tea jelly. This strawberry ice is incredibly refreshing, with a strawberry flavor that exceeds expectations, making it very delicious. The kuro-moji tea jelly adds a nice accent, resulting in a very refreshing dish.Finally, the "Looks inedible but is edible" features freshly baked financiers. Instead of butter, it uses a half-and-half mixture of wild boar and raccoon fat. Additionally, it incorporates domestic black sesame, which is only about 5%, and bamboo charcoal. Unlike typical financiers, it has a healthy flavor and a crisp texture from the bamboo charcoal. It pairs well with the fig tea I had as a post-meal drink.Everything served was delicious, and the approximately 3 hours and 30 minutes felt like no time at all. The food, drinks, tableware, service, explanations, and atmosphere all contributed to a memorable experience. It was not just about the flavors at the moment, but a 3-hour and 30-minute experience that will remain in my memory.It was a great meal! Less

The charm of this restaurant lies not just in serving delicious dishes, but in conveying the unique character and appeal of Chiba through each plate.It introduces unfamiliar ingredients and producers, as well as the rich natural environment of Chiba. The experience of gradually deepening my understanding of this region through its cuisine is truly fascinating.Above all, what stands out is the chef. Not only does he have a wealth of ideas, but he also possesses a clear philosophy about cooking and the ability to translate that into actual dishes.It takes both thought and skill to create something remarkable. Because both are at a high level here, the dishes carry a strong sense of conviction.After finishing the meal, I found myself not only satisfied but also a little more fond of Chiba.This restaurant offers such an experience. Less

I visited one of Japan's top 100 Italian restaurants, located a 20-minute walk from Keisei Sakura Station. This experience transcended the mere concept of Italian cuisine, presenting a symphony of flavors in five movements conducted by the chef. With unique multi-fermentation techniques and a respect for other culinary genres through an Italian lens, this is the pinnacle of Italian cuisine.**First Movement: Getting to Know Sugi** **Dish 0:** Prologue of the Earth Course. Though it’s just water, the ice shaped like the Earth, created using complex freezing techniques, embodies the concept. **Dish 1:** The chef's first gift - SUGI's signature, the fixed-point tomato candy. Encased in a crisp, thin sugar coating, the essence of tomato's acidity and sweetness bursts in your mouth, delivering a calculated surprise. **Dish 2:** Surprise #1 - Sawara Ham Roll. A delightful surprise not listed on the menu. Homemade ham made from low-temperature cooked Sawara, wrapped around seasonal vegetables. The concentrated umami of the fish harmonizes perfectly with the fresh acidity of the vegetables. **Dish 3:** Blessings of the Earth. A simple dish featuring honey from Japanese bees and homemade buffalo milk, yet the lingering taste of the earth's blessings is remarkable, a characteristic of Sugi's cuisine.**Second Movement: Playing with Sugi** **Dish 4:** Shin-Gun Mochi!? Visually resembling traditional Japanese Shin-Gun Mochi, this avant-garde dish subverts the concept of foie gras and toast. Foie gras is frozen into a block and served with a homemade sauce reduced with red wine and two types of mulberries. The acidity, sweetness, and saltiness are perfectly integrated, eliminating any heaviness typically associated with foie gras, achieving an extraordinary level of completion. **Dish 5:** The Charm of Chiba. The structure of this lobster tart is simply astonishing. A jelly made from the lobster's head broth, finely chopped lobster meat, and at the bottom, a hidden layer of white chocolate combined with fermented lobster miso. After chewing four times, the warmth of your mouth melts the white chocolate, enhancing the overwhelming freshness and flavor of the lobster. **Dish 6:** Exciting School Lunch. The chef recreates the texture of the "fried bread" he loved as a child using croissant dough. The butter content is minimized, and the surface is coated with black sesame, black beans, and a generous amount of cicada larva powder. Within the crispy texture lies a unique, high-protein, wild umami flavor distinct from kombu and spices. **Dish 7:** Charm. One of the most surprising dishes of the day, elevating simple cauliflower to divine status. The base is an incredibly light mousse made by whipping cauliflower with butter for three hours, incorporating air. The middle layer features cream with fermented cauliflower powder, and the top layer is a jelly made from cauliflower cooking water. The sweetness of the cauliflower expands in deep, layered complexity, challenging your perception of flavor. **Dish 8:** Surprise #2 - Seabass Ham with Caviar N25, Tomato Jelly, and Basil Oil. The elasticity of the aged seabass ham beautifully complements the saltiness of the premium N25 caviar. The clear acidity of the tomato jelly and refreshing basil oil elegantly tie the dish together. **Dish 9:** Rice. The "rice" served here, topped with two types of homemade karasumi, resets the palate as an essential intermission before the next movement.**Third Movement: Fishing with Sugi** **Dish 10:** Fermented Monkfish. The fibers of monkfish are filled with fermented high broth and deep-fried. Topped with fermented red onions and asparagus, it completely eliminates any heaviness from the oil. Despite being white fish, its texture is as juicy and resilient as top-quality scallops. A triumph of overwhelming technique. **Dish 11:** GV Bonito. Using vacuum pressure technology (GV), the excess fishy smell of bonito is removed. From the ruby-like beautiful flesh, only the pure umami of the bonito rises. When paired with fermented beets, it creates a beautifully integrated Italian dish. **Dish 12:** Surprise #3 - Seabass Wellington. Unlike the typical French Wellington that pairs red fish with a rich white sauce, the chef reconstructs this with a light Italian philosophy. By pairing a white sauce based on fermented vegetables with white fish, the acidity enhances the sauce's latent sweetness and the freshness of the fish in a bold manner, perfectly compensating for the structural flaws of French cuisine. **Dish 13:** Sugi Sushi Type-R. The sharpness of the red vinegar rice, the fatty fish, and the harmony of homemade fermented soy sauce create a punch of flavor. **Dish 14:** Ice Candy. A palate cleanser. The coldness and acidity of fermented berries beautifully cleanse the palate of the fish oils.**Fourth Movement: Sugi's Specialties** **Dish 15:** Fugu Flan. The definitive highlight of today's course. A smooth flan made from fugu broth combined with fermented cheese and eggs, topped with charcoal-grilled fugu flesh and lavishly finished with white truffle. The moment it touches your mouth, the rich collagen of the fugu, the depth of the cheese, and the wild aroma of the white truffle unite, delivering a lightning-like shock to your taste buds. **Dish 16:** Cube. An exquisitely baked square bread, made with homemade cheese and smoked olive oil, proving that even simple bread can be this delicious! **Dish 17:** High & Low Steak. Using local fillet meat, the pure specs of the ingredients are covered with insane precision. The meat's moisture is perfectly locked using Italian pickling techniques, then water-bathed to prevent temperature rise, and rapidly cooled to -2.5 degrees before being caramelized over high heat. The aroma of seven types of smoked vegetables directly adheres to the meat, elevating it to perfection with fermented tomato red wine sauce. **Dish 18:** Sugi Sushi Type-S. Italian risotto topped with grilled seabass. The top features a sauce made from fermented black truffle and seaweed, while the entire dish is drizzled with a special sauce made from fermented umeboshi, and the bottom layer consists of risotto with fermented red onions and cheese. The smoothness of the umeboshi sauce is extraordinary, transforming from sushi to risotto with each bite, and finally to a sublime texture reminiscent of rice topped with raw egg as you swallow, shaking the foundations of rice dishes. **Dish 19:** Sugi Farm on a Plate. Concentrating over 40 types of local vegetables, herbs, and the essence of fermentation onto a single plate. After the main meat and rice dishes, it perfectly prepares the stomach for the next course. **Dish 20:** Today's Pasta. Having eaten pasta at numerous renowned restaurants, this is undoubtedly the most incredible dish of my life. The ultra-high-hydration handmade noodles are boiled for an astonishing 35 minutes to achieve the ultimate chewy texture and mouthfeel. The sauce uses luxurious karasumi, combined with shiso and topped with a frothy seven-spice blend. The spiciness of the seven-spice and the saltiness of the squid roe emulsify perfectly, possessing a magical power that makes you slurp it down instantly, even after having eaten over 20 dishes.**Fifth Movement: Sugi's Sweet Time** **Dish 21:** Air Ice. Ice cream that incorporates air to the limit, feeling weightless. Paired with freshly baked mint, it disappears the moment it touches your mouth, leaving only coolness and sweetness. **Dish 22:** Wood & Strawberry. A sorbet infused with the scent of forest trees, paired with a sharp fruit-acid jelly made from wild strawberries, creating a perfect dessert to accompany the candy art. **Dish 23:** Looks Inedible but Edible. Visually resembling a real stone, yet it spreads the aroma of butter like a financier.**Post-Meal Beverage:** Espresso. Though it looks inedible, it’s surprisingly edible: souvenir soap.This experience completely shatters the traditional concept of a course meal, encapsulating respect for cuisines from around the world through fermentation techniques and Italian cuisine. It is undeniably a pinnacle of creativity, and even the potential for future iterations is endearing. Objectively speaking, it can be confidently declared as world-class, a solid yet astonishing Italian feast. It was a great meal! Less

The variety of dishes was incredible, taking about four hours to enjoy everything...The appetizers, featuring tomato candy and sawara ham, made a striking visual impact.The sea bass was salted (and then possibly desalted?), served on a bed of pumpkin, perfectly blending sweetness and saltiness.The signature bonito dish, resembling a rose jelly, was beautiful, and the bonito itself was satisfying, living up to my expectations.Other dishes like monkfish, fugu flan, and tenderloin were also delicious.I truly believe it’s quite challenging to elevate the presentation and flavors using so many ingredients from Chiba Prefecture.The drink pairing was exclusively with Aramasa (JPY 12,000). Less

When it comes to innovative cuisine with a story, this restaurant is the place to go. Their commitment to local sourcing (Chiba's produce) extends even to the tableware. Each course is filled with multiple stories, and the attention to detail in every ingredient and preparation is truly remarkable.The most impressive dish this time was the fermented anglerfish, aptly named "Hakkō." It offered a unique texture that was unlike any other anglerfish I've had.There are plenty of other interesting and delicious dishes as well!!!I can't wait for my next visit! Less

This is probably my sixth visit. Every time I come here, it’s simply amazing. Their relentless curiosity, the endless creativity, the unwavering dedication, and their incredible love for Chiba Prefecture. Despite having received so many accolades, they remain humble. Truly remarkable people at this restaurant are all humble. No one is complacent. No one is satisfied. They always exceed expectations. I have nothing but respect for them. They always take the time to explain each dish in detail, but what they say and do is so impressive that I can hardly comprehend it (-_-;)I may not fully understand it, but it’s incredibly delicious. That’s my honest impression every time. Less

I had been wanting to visit "PRESENTE Sugi" for a long time.This time, I was able to make a reservation for lunch, so I went there.The restaurant is relatively close to the station by taxi, but since I wanted to enjoy the scenery, I walked both ways. However, it is a bit of a distance on foot, so I recommend taking a taxi, especially for women.The restaurant opened right on time, and I entered.It was cozier and warmer than I had imagined, creating a homely atmosphere. It’s not a stiff environment, but rather a very comfortable French restaurant. The surroundings are calm, so I felt that the ambiance would be even better at night.Although it was lunch, I decided to request a pairing as well.And finally, the meal began.As expected from the reviews, each dish showcased a scientific approach and meticulous attention to detail. The chef personally explained each dish and the accompanying drinks, allowing us to enjoy not just the flavors but also the stories behind them.The ingredients were primarily sourced from Chiba Prefecture, featuring unique combinations and expressions that can only be experienced here. Most of the flavors were new to me, and each dish brought surprises and excitement.What stood out the most was the pairing.I rarely experience such a wide variety of pairings, which included not only sake and wine but also some rare spirits. Each pairing complemented the dishes beautifully, enhancing the overall deliciousness.Considering the quality of the food, drinks, and service, the cost performance was very high, and I had a highly satisfying experience throughout.I even made a reservation for my next visit, which is planned for the end of the year.I am already looking forward to what surprising dishes and pairings I will encounter next time.It was a great meal. Less

Innovative Italian Cuisine. This was my fifth visit.PRESENTE Sugi offers a unique Italian creative dining experience in the Kanto region. Chef Sugioka, a skilled Italian chef, personally catches fish and uses carefully selected ingredients from Chiba, focusing on fermentation, pickling, broth extraction, aging, wood-fired cooking, and low-temperature techniques. His dishes convey love from family, producers, and consumers.The 24-course menu is imaginative and original. Among the standout dishes this time were not only the classics but also the foie gras terrine frozen and powdered, cauliflower, and various creative dishes that surprised me with their flavors.The Sugi Farm Salad is also exceptional. With a variety of vegetables and herbs, the dish showcases a wide range of flavors, including appearance, aroma, texture, acidity, sweetness, and bitterness, demonstrating Chef Sugioka's remarkable skills.Once again, I was deeply impressed by the dishes I enjoyed. It was an exquisite culinary experience that fully satisfied all five senses. I highly recommend visiting if you have the chance. The deliciousness beyond ordinary concepts will leave you at a loss for words.It was a great meal.Menu:1. Pointed Tomato Candy 2. Sawara Ham 3. Blessings of the Earth Honey, Buffalo Milk, Gelatin 4. Shinshu Mochi French Toast with Foie Gras (Foie gras terrine frozen and powdered like kinako, French toast, berry sauce) 5. The Charm of Chiba Salted Lobster with Koji, Shell Powder White Chocolate, Concentrated Lobster Miso Sheet, Gelatin, Alyssum 6. Exciting School Lunch Kinako Fried Bread-style Croissant 7. Attractive Cauliflower Rich Paste, Cream Mousse Cauliflower Cooking Water Gelatin Sheet 8. Chef's Caught Suzuki Ham Caviar N25, Clear Tomato, Basil Oil 9. Fermented Anko Fried with injected extract, topped with fermented asparagus and purple cabbage powder 10. Karasumi Rice 11. Buri Daikon with Yuzu Cooked raw using a gastro pack to lower the boiling point, with a yuzu flavor accent 12. Sugi Sushi Type-R Mackerel, Italian Gorgonzola, Pickled Red Onion 13. Fugu Flan Fugu extract soup custard with sautéed super fugu, soft roe, and Chiba eggs topped with summer truffle 14. Cubic Bread 15. Chicken Wings Stuffed with Kinsou Chicken, Soft-shelled Turtle, and Wild Boar Meat 16. Ice Candy 17. High & Low Steak 18. Sugi Sushi TYPE-S Kinmedai, Homemade Bonito Fish Sauce 19. Sugi Farm Salad on a Plate 20. Today's Pasta Karasumi, Chili, Fresh Shichimi, Dried Suzuki Fish 21. Air Ice Melon Foam Ice 22. Wood & Strawberry Kuro-moji Tea Jelly, Black Strawberry, Kayano Leaf Oil, Candy Film 23. Post-meal Drink Sakura Kemushi's Excrement Tea 24. Moai Financier Less

I was really looking forward to my return visit after six months.Even the familiar dishes have evolved a bit, and there were completely new creations that made this experience enjoyable once again!What impressed me the most was the dish featuring cauliflower in the second photo. It was incredibly delicious, and the explanation made it even more moving. The bonito was also truly tasty, with its skin being the highlight. The foie gras French toast, resembling Shingen mochi, was visually and flavor-wise intriguing! The milk and honey, which I had last time, is a perfect example of simplicity being the best—it's my favorite!!This is a one-of-a-kind restaurant where you can see, hear, taste, smell, and enjoy with your heart. Less

Located in Sakura City, Chiba, PRESENTE Sugi is a truly unique restaurant that makes you want to visit again and again, even though it's a bit far from the city center.The greatest charm of this restaurant lies in the owner's passion for Chiba, as he presents local ingredients from various perspectives.Take, for example, the "Buri Daikon." Typically served as a simmered dish, here it is reimagined using gastrique techniques to infuse flavors into fresh buri (yellowtail) and daikon, creating an unprecedented taste experience.When it comes to bread, the focus is not just on serving it fresh out of the oven, but on achieving the perfect moment before it deflates and enhancing the deliciousness of the crust, showcasing a highly creative approach to cooking.Another memorable moment was a few years ago when, during a bee population surge in Chiba, the restaurant utilized the exterminated bees in a fritter. This commitment to using local blessings to the fullest is a fundamental principle of this establishment.The drink menu is also incredibly diverse, changing with the seasons. It ranges from classic wines like Mouton and Opus One to original drinks made with wild herbs, natural mushrooms, and even insects.Each time, there are over 20 different dishes and drinks to choose from. It offers a dining experience that is rich in variety, more akin to an "experience" than just a meal, making it truly one of a kind. Less