Sugimoto

Under the theme of "telling the story of the charm of chicken," Sugimoto carefully presents famous chickens from various regions and carefully selected ingredients in each dish. The delicate cooking, elegant flow of flavors, and beautiful appearance make this a signature full course of Sugimoto's cuisine. A total of seven dishes allow you to fully enjoy the chef's skill and the power of the ingredients, including dashimaki tamago (rolled egg) made with "Japan's Best Kochi Egg" from Shizuoka, Kumamoto's medium fatty tuna horse meat, Akita Hinai Jidori chicken Tsukune, and Fukushima Date Chicken Momo. The main course of Date Chicken Momo is savory and juicy, and the Hinai Jidori Chicken Ragout Bianco to finish is blissful. This is Sugimoto's most popular course, suitable for dates and special dinners.

Under the theme of "The Finest of Meats," each dish presents the appeal of a different type of meat, such as chicken, horse, duck, and beef. Sugimoto's techniques are concentrated in the cooking, sauces, and combinations that maximize the flavor of each meat. This luxurious course is perfect for dates, dinners, and special occasions.

Sugimoto, a Japanese restaurant Trial Short Course Beginning with the seasonal "Three Kinds of Omotenashi," a five-course meal that carefully brings out the best of the ingredients, including dashimaki tamago made with "Japan's Best Eggs" from Shizuoka, and tsukune (chicken ball) made with Hinai chicken from Akita Prefecture. To finish, we offer peperoncino with pancetta and dried tomatoes. The menu offers a casual taste of "Sugimoto's Modern Japanese Cuisine," a combination of Japanese techniques and Western essence. After the meal, enjoy a cup of coffee or tea and take a breather. This course is also recommended for first-timers.