Sugita, Nihonbashikakigaracho

The focus is on nigiri prepared with Edomae techniques suited to each ingredient—assessing the condition of the seafood and applying methods such as vinegar curing, marinating, and kelp curing. The sushi rice made with red vinegar has well-separated grains, a melt-in-the-mouth texture, and a pleasing unity with the toppings. Preparations, temperatures, and seasoning are all carefully adjusted, so with each bite you can taste the ingredient's richness and the accumulated skill.

In the counter-focused interior, you can enjoy up close the sequence of movements as the sushi chefs handle seafood and finish each nigiri. Their economical motions and the dishes served carefully one piece at a time naturally heighten anticipation for the meal. Although the space is calm, warm exchanges born through conversation and the food are also part of its charm. It is a fitting restaurant for those who want to fully appreciate the deep richness of Edo-style sushi.

After training at a long-established shop that carries on the Edo-style sushi tradition and refining his skills and experience for many years, he became independent. Through repeated trial and error in handling and preparing seafood and in determining the proper sushi rice, he has pursued his own unique sushi. His attitude of not only preserving tradition but continually devising ways to achieve better flavor has become the foundation of the current restaurant.

A craftsman who combines Edomae techniques acquired through years of training with a deep understanding of ingredients. He applies preparations suited to each type of seafood, carefully considering harmony with the sushi rice and the timing of service. In addition to reliable technique, his considerate attitude toward ensuring guests can enjoy their meal comfortably is striking. While faithful to tradition, he continuously reexamines his work and hones his skills to pursue better sushi. That sincere attitude supports the perfection of each piece.