Sugaya Tokyo

It was my first visit in three months. The service always maintains a calm and stable atmosphere, with attention to detail and quiet yet precise instructions given to the apprentices. I learned that the rice used for the sushi changes every time. This time, there was an increase in rice vinegar, and the saltiness was toned down, making it much gentler, yet still sharper than other places. This adjustment was made to suit the summer ingredients, which tend to be less fatty. Nevertheless, the aging of the white sea bream was spot on. The tuna was from Oma. And surprisingly, the extra serving of surf clam had the best fresh scent of the ocean and a delightful texture, complemented by the deliciousness of the seaweed. Less

Considering the price, I felt that the balance with the ingredients was somewhat on the expensive side. The vinegared rice was a bit firm for my taste, and I found the acidity to be relatively strong, which might not appeal to those who are sensitive to sour flavors.Additionally, the aged fish had a strong saltiness and acidity, which made it difficult for me to enjoy the umami that I was expecting.I have visited other high-end sushi restaurants before, but given the price range here, I felt a bit unsatisfied with the overall balance of the offerings. This is just my personal preference, but I was a bit disappointed considering my expectations. Less

It's Saturday night.I'm in Higashi-Azabu.I often visit this place, Sugaya, with each season in mind. I made my way from Nogizaka, eager for the early summer offerings.At exactly 6 PM, the noren curtain was lowered, and I was guided to the second seat from the back as usual. Looking at the wall, I noticed delicate pale pink flowers.The owner was absent, so I couldn't ask about the type of flowers, but they were probably roses?As I sipped from a small bottle of Ebisu to wet my throat, other customers arrived, and now it was time to get to the main event.The course I enjoyed included the following:I have noted comments for each dish in the photo section, so I hope you can enjoy them alongside the images.And it was a great meal.The near-coastal minke whale's lean meat, grated with black pepper and rock salt, paired with grilled eel in a spicy sauce, and the combination of ankou (monkfish liver) with pickled watermelon and cream cheese was a triumphant trio! As always, the variety and creativity were impressive, leaving me in a TKO state right from the start. However, Sugaya's true strength lies in the sushi.As many followers have noted, the previous strong style of red vinegar sushi rice has been upgraded to a Kings Road style (the classic sushi house style) using only salt, a bit of sugar, and rice vinegar.The rich flavor of the dashi-based sauce, combined with the subtle aroma of mixed seaweed, brought tears of joy to my eyes as I continued to tap the counter like a sea otter.⚫︎ Horse Mackerel: Vinegared ・Katsuobushi (dried bonito flakes) ・Chopped seaweed⚫︎ Minke Whale: Aomori ・Cheese with black pepper and rock salt⚫︎ Red Snow Crab and Chestnut Crab Roe Mix⚫︎ Six Assorted Snacks: ・Sweet Shrimp ・Botan Shrimp ・Salted Sea Urchin: Nemuro ・Herring Roe ・Small Clams: Ohoshi ・Squid: Simmered with Ginger⚫︎ Grilled Eel: Small Rice Bowl ・Spicy Sauce: Chili Oil, Sichuan Pepper ・Egg Yolk ・White Leeks⚫︎ Ankou: ・Watermelon: Pickled ・Cream Cheese ・Baguette⚫︎ Mahata⚫︎ Chutoro: Oma⚫︎ Mud Squid: Sudachi⚫︎ Hiragai: Sandwiched with mixed seaweed, salted⚫︎ Bloodline Kishi: Sandwiched with mixed seaweed, Fukuoka⚫︎ Sardine: Vinegared, five days old⚫︎ White Milk Clam: Sandwiched with mixed seaweed⚫︎ Otoro: Oma⚫︎ Kuruma Shrimp⚫︎ Purple Sea Urchin: Nemuro⚫︎ Futomaki: All Tuna⚫︎ Miso Soup: Fresh Seaweed⚫︎ Tamago: Hakoniwa Eggs from Tochigi⚫︎ Bettara-zuke (sweet pickled daikon)・Ebisu: Small Bottle・Gikyo: Tajiri Farm, Tojo Tokubetsu A Yamada Nishiki, Gifu・Tosai: Junmai Daiginjo, Yamada Nishiki, Chiba・Wakanami: Type FY2, Fukuoka・Ugo no Tsuki: Black Moon, Junmai Daiginjo, Hiroshima・Hiroki: Daiginjo, FukushimaRating: 4.07 Less

- Sushi Rice Architecture (Base Configuration) The blend of rice vinegar and red vinegar is approximately in a ratio of "9:1," providing a low-latency acidity tuning. - Snack Module (Cross-Platform Development) Marinated Horse Mackerel A stable composition featuring Sweet Shrimp, Herring Roe, Salted Sea Urchin, and Spear Squid Snow Crab and Hairy Crab with Black Pepper Cheese Eel Rice Bowl with Spicy Sauce and Sichuan Pepper Monkfish Liver with Camembert and Truffle This is an unconventional composition that imports external libraries from Chinese and French cuisines. - Sushi Sequence (Main Process) Hata (Grouper) Chutoro (Medium Fatty Tuna) Aori Ika (Spear Squid with Sudachi) Akami (Lean Tuna with Nori) Aoyagi Clam (Gunkan) Sardine (Vinegared with Sudachi) Hiragai (Surf Clam with Nori) Otoro (Fatty Tuna) Hokkigai (Surf Clam with Sudachi) Purple Sea Urchin (Aomori) Thick Roll Egg Hata (Extra) Conclusion: While preserving the traditions of Edomae sushi, this dining experience was extremely innovative and offered a high level of user experience by seamlessly incorporating elements from other culinary languages. Less

Dishes that uniquely blend Japanese flavors with aromatic elements, such as crab topped with pepper-coated shaved cheese and the use of balsamic vinegar in a reduced soy sauce. The counter seating allows for pleasant conversation and a perfect balance in the sushi preparation.The classic tuna selection includes lean, medium fatty, fatty, and seared varieties, presented in a clear and appealing arrangement. The finishing touch, the tamago (sweet egg omelet), is well-seared on the surface, enhancing its aroma.While the portion size for the JPY 55,000 course was on the smaller side and the lack of sweetness was somewhat noticeable, this sushi could serve as a model example for pairing with red wine (Burgundy). Less

The chef was a truly wonderful person, and I was able to enjoy my meal comfortably throughout my visit. The sushi gave me the impression of classic Edomae sushi, with each piece reflecting meticulous craftsmanship and a sincere attitude.However, there was one concern regarding the female staff member who attended to us. While her service was pleasant and attentive, I couldn't help but notice a lingering garlic smell when she spoke to us, which occasionally distracted me from fully enjoying my meal.This is just my personal opinion, and I apologize if it comes off as critical, but I sincerely hope this restaurant continues to improve and thrive.It was a great meal. Less

I visited this place with some colleagues from work.It's a small restaurant with only counter seating.The meal starts all at once, with appetizers followed by sushi.The appetizers are very unique, featuring ingredients like olive oil, cheese, and pickled mustard greens, which might seem questionable at first, but they are surprisingly delicious!This time, in addition to those appetizers, they also prepared curry, which I personally love but tends to be polarizing.Some people have concerns about the smell, but everyone at the table praised it!In today's world, even French and tempura restaurants serve curry, so as long as it tastes good, I think it's fine.In any case, this restaurant truly showcases the chef's exceptional taste!The sushi rice is seasoned with red vinegar, giving it a distinct and tangy flavor.It pairs perfectly with the aged fish and fatty tuna!This sushi restaurant offers a delightful experience filled with surprises and deliciousness.Whether you're a sushi lover, someone who's tired of regular sushi, or a fan of red vinegar rice who wants to indulge in plenty of tuna and sea urchin, I highly recommend you visit at least once! Less

I visited Sugaya in Akabanebashi. The first thing that struck me was the presence of the sushi rice. The rice had a strong vinegar flavor, giving it a distinct shape, and I could feel its sharpness the moment it touched my tongue. Rather than just supporting the toppings, the rice itself made a bold statement, which will appeal to those who enjoy this style. Among the nigiri, the medium fatty tuna, fatty tuna, and horse mackerel were particularly impressive. The medium fatty tuna had a great balance between the sweetness of the fat and the acidity of the rice, while the fatty tuna was rich yet didn’t leave a heavy aftertaste. The horse mackerel had a clean umami flavor, pairing excellently with the vinegared rice. As for the appetizers, the sweet shrimp stood out, with a rich, sticky sweetness that was delightful. What really left an impression was the combination of monkfish liver and cheese. The richness of the monkfish liver combined beautifully with the depth of the cheese, creating a dish that harmoniously blended Japanese and Western elements. It was a flavor that pairs well with Japanese sake. Overall, this restaurant offers sushi with a clear personality in its rice, and I believe those who enjoy a sharp, vinegary taste will find it quite enjoyable. Both the nigiri and appetizers were of high quality, making it a memorable dining experience. Less

On a night in May 2026, I enjoyed a sushi dinner at Sugaya in Akabanebashi for the first time in six months. I realized how much I missed that tangy red vinegar rice.I arrived right on time for my reservation and took a seat in front of the chef, greeting him. His attire had changed to a chic black, giving a fresh impression.What surprised me after six months was the change in the rice. Sugaya was known for its sharp red vinegar rice, but it has transformed into a flavorful rice made with rice vinegar.I heard that the chef decided to shift directions after tasting various dishes and learning more. It seems he is not content with the status quo and is always pursuing deliciousness.Since the rice has changed, not only the nigiri but also the appetizers have slightly altered in flavor. The appetizers now have a milder taste that doesn’t get overpowered by the acidity.The course for the evening included the following:◆ Appetizers, ◇ Nigiri.◆ Horse Mackerel◆ Assorted Appetizers- Salted Sea Urchin- Herring Roe- Sweet Shrimp- Spear Squid◆ Mink Whale◆ Red Snow Crab and Chestnut Crab Miso◆ Monkfish Liver and Cheese◇ Sea Bream◇ Medium Fatty Tuna◇ Mud Squid◇ Pickled Cherry Salmon◇ Scallop◇ Botan Shrimp◇ Marinated Lean Tuna◇ Fatty Tuna◇ Sweet Shrimp◇ Purple Sea Urchin◇ All Tuna Roll◇ EggDrinks:- Premium Ebisu Small Bottle- Sugaya Reisen Junmai Daiginjo- Ougonzawa Junmai GinjoIt was a great meal. Less