Sugita Sugita, Nihonbashi Kakigaracho, received its first Michelin Tokyo star in 2017. Trained at the long-established sushi restaurant Miyako Sushi in Nihonbashi, Takaaki Sugita is a connoisseur who goes to the market every day to select the finest ingredients, regardless of where they come from. In addition to careful preparation and creative slicing, Sugita also remembers to use red vinegar and boiled-down soy sauce to carry on the tradition.
【Tokyo Suitengumae】
Recently featured on the program "The Best Restaurant in Life" by Nozomi Sasaki, Sugita continues to make a name for himself.
This time, I visited after three months, before the rainy season.
★ 1-33-6 Nihonbashi Kakigaracho, Chuo City, Tokyo, B1F View Heights Nihonbashi
★ 50,000 to 70,000 yen per person
Appetizers
◇ Junsai and nagaimo
◇ Aori squid, makogarei
◇ Anago chawanmushi
Rich and deep flavor, very good.
◇ Scallop tempura
Usually, an extra dish is happily served as a regular.
◇ Firefly squid, ankimo, Arasaka Hinotori
As always, the best appetizer set.
◇ Tachiuo
Fluffy, felt a bit lighter on the salt than usual.
◇ Extra: Kazunoko miso pickles
◇ Miso soup
◇ Tamago
Nigiri
◇ Sumi ika
Just the right texture, it builds anticipation for tonight's nigiri.
◇ Madai
◇ Shima aji
◇ Tuna bloodline
The tuna was delicious again this time. We talked about how Sugita doesn't serve tuna consecutively, and indeed, that's true.
◇ Haruko
Beautiful, a refreshing taste that resets the palate.
◇ Tuna Chutoro
◇ Aji
No unpleasant smell, so delicious that I debated whether to order more.
The more you chew, the richer the flavor becomes, irresistible.
◇ Shiro amadai
Consistently delicious.
◇ Akagai
◇ Kuruma ebi
◇ Uni
◇ Extra: Negitoro roll
◇ Anago
Currently, kohada is in a delicate season, and some customers were disappointed.
Tonight, I was able to chat a lot with the humorous Chef Sugita and regulars, and that alone was uplifting. Haha.
The pairing with dry sake was also excellent and very delicious.
Thank you for the delightful meal, it was a feast!
[Tokyo Suitengumae]
After 4 months, I finally got to see my favorite Sugita-san again.
★ 1-33-6 Nihonbashi Kakigaracho, Chuo City, Tokyo, B1F View Heights Nihonbashi
★ 50,000 to 70,000 yen per person
Snacks
◇ Fava beans
◇ Scallops from Hokkaido, with liver from the flatfish from Oita
The plump scallops were surprisingly delicious.
◇ Cod milt
◇ Anago chawanmushi (steamed egg custard with conger eel)
The flavor was well-infused and delicious.
◇ Anko liver and cucumber pickled in Nara, firefly squid, new sake
◇ Spanish mackerel
Enjoy the juiciness with the accompanying kabosu citrus and grated daikon.
◇ Extra: Miso-marinated oysters
◇ Extra: Miso-marinated herring roe
◇ Extra: Anko liver, new sake
◇ Miso soup
◇ Egg
Nigiri
◇ Kohada (shad)
◇ Shiro-amadai (white sweetfish)
Always delicious.
◇ Shima-aji (striped jack)
◇ Tuna, medium fatty
◇ Horse mackerel
My favorite, so delicious I had to order more.
◇ Tuna, fatty
◇ Torigai (bird shell)
I was told it was still small since it just started, but it was tasty without any unpleasant smell.
◇ Sawara (Spanish mackerel)
◇ Haruko (young spring fish)
◇ Kuruma shrimp
The voluminous kuruma shrimp was delicious.
◇ Bafun uni (sea urchin)
◇ Kinmedai (golden eye snapper)
I really liked its moist texture.
◇ Extra: Aoyagi (green clam)
◇ Extra: Akagai (red clam)
◇ Extra: Horse mackerel
◇ Anago sushi (conger eel)
I ended up ordering a lot of both snacks and nigiri.
Sugita-san is indeed the best, thank you for the meal.
【Tokyo Suitengumae】
After two months, the legendary Sugita-san is back for the first half of the session.
In the serene atmosphere, I am captivated by the beautiful movements of the master; I love this slowly flowing time.
★ 1-33-6 Kakigaracho, Nihonbashi, Chuo City, Tokyo, B1F View Heights Nihonbashi
★ 50,000 to 70,000 yen per person
Course Appetizers
◇ Ginkgo nuts
◇ Sliced flounder
With plenty of wasabi and soy sauce.
◇ Fresh oysters
Creamy and very delicious.
◇ Shirako (cod milt)
◇ Anago (conger eel) chawanmushi (steamed egg custard)
◇ Ankimo (monkfish liver), ikura (salmon roe), and the special sake "Hinotori" from Aramasa
As always, an irresistible set for sake lovers.
◇ Ebo-dai (sweetfish)
◇ Additional: marinated bonito
◇ Miso soup
Course Sushi
◇ Kohada (shad)
◇ Sumi-ika (cuttlefish)
Crispy texture.
◇ Madai (sea bream)
◇ Shima-aji (striped jack)
So beautiful to look at, truly exquisite.
◇ Chutoro (medium fatty tuna)
◇ Aji (horse mackerel)
◇ Sawara (Spanish mackerel)
◇ Haruko (young sea bream)
◇ Kuruma-ebi (sweet shrimp)
No unpleasant smell, the large pieces are very satisfying.
◇ Buri (yellowtail)
Beautifully layered, very delicious.
◇ Uni (sea urchin)
Very delicate, so eat it right away.
◇ Anago
◇ Additional: negitoro roll (chopped tuna with green onion)
◇ Tamago (egg)
As time was running late, I hurriedly left during the second half.
Thank you for another special dining experience and wonderful time tonight, it was a feast.
【Tokyo Suitengumae】
A legend in the sushi world, known not only in Japan but also globally.
★ 1-33-6 Kakigaracho, Chuo City, Tokyo, B1F View Heights Nihonbashi
★ 50,000 to 70,000 yen per person
Course: Appetizers
◇ Edamame
◇ Steamed abalone
◇ Flounder
Enjoyed with plenty of delicious wasabi and soy sauce.
◇ Grilled scallops
It's a delight to have what is usually an extra menu item included in the course.
◇ Anago chawanmushi (steamed egg custard with conger eel)
◇ Abalone liver, ankimo (monkfish liver), and Shinsei Hinotori
◇ Swordfish
◇ Miso soup
Course: Nigiri
◇ Shinko (Saga)
◇ New squid (Gifu)
A beautiful, smooth baby cuttlefish (sumiika).
◇ Amategarei
A thick white fish commonly known as Makogarei.
◇ Tai (Awaji)
◇ Small sardines
◇ Haruko (young sea bream)
◇ Marinated tuna (Canada)
◇ Shiro-amadai (white sweet sea bream)
Although the name is the same, the taste of tai differs completely from that of true tai, and the white sweet sea bream was particularly delicious!
◇ Chutoro (medium fatty tuna) (Canada)
◇ Horse mackerel (Yamaguchi)
◇ Hon-ara (Noto)
◇ Ikura gunkan (salmon roe)
Popping with flavor, I'm happy to enjoy ikura even at this time of year.
◇ Kuruma shrimp (Nagasaki Shimabara)
Recently, it seems difficult to obtain delicious farmed kuruma shrimp, but this one was tasty and had no unpleasant smell.
◇ Red sea urchin (Amakusa)
Rich yet easy to eat and delicious.
◇ Simmered anago (conger eel)
◇ Tamago (egg)
◇ Extra: Negitoro roll (chopped tuna with green onion)
This was my first visit for lunch at Sugita.
I was wondering how the fish would be during this scorching heat, but there was no need for such worries; Sugita delivered stable deliciousness as always.
I look forward to the day I can visit again. Thank you for the meal.
【Tokyo Suitengumae】
After three months, I visited Sugita-san, now praised not only in Japan but worldwide as the pinnacle of sushi.
Course: Appetizers
◇ Junsai (water shield) and nagaimo (Japanese yam)
◇ Makogarei (flatfish), torigai (cockle)
◇ Katsuo (bonito)
◇ Anago (conger eel) chawanmushi (steamed egg custard)
◇ Sardine, gari (pickled ginger), asanegi (young green onion), and shiso (perilla) sushi roll
One of Sugita-san's specialties, so delicious that you can eat as many as you want.
◇ Hotaru ika (firefly squid), ankimo (monkfish liver), and Arasaka's Hinotori
◇ Tachiuo (beltfish)
◇ Extra: Grilled scallops
◇ Miso soup
Course: Nigiri
◇ Kohada (gizzard shad)
◇ Sumi ika (cuttlefish)
◇ Isaki (grunt fish)
The flesh is incredibly large and surprising! Haha
◇ Haruko (young sea bream)
◇ Chutoro (medium fatty tuna)
◇ Otoro (fatty tuna)
The fat is rich, with a refined sweetness, and it is very delicious.
Today's champion.
◇ Aji (horse mackerel)
I love it so much that I had a second helping.
◇ Shako (mantis shrimp)
◇ Ara (fish scraps) wrapped in kelp
◇ Shiro amadai (white sweetfish)
◇ Kuruma ebi (Japanese tiger prawn)
◇ Bafun uni (sea urchin)
◇ Simmered anago (conger eel)
◇ Tamago (egg)
◇ Extra: Aji
Sugita-san is indeed delicious... savoring the happy moment of not wanting the course to end.
The interactions with the kind and humorous chef and the regulars were also interesting, and in the end, the entire counter seating area was a bright and soft space where customers engaged in lively conversation.
Thank you for the meal.
【Tokyo Suitengumae】
Representing the sushi world of Japan, the pinnacle of Edomae sushi.
Unquestionably popular, with enthusiastic guests visiting from overseas in recent years.
Course
◇Appetizers
・Broad beans
・Sashimi: scallops, squid
The scallops are enjoyed with soy sauce, and the squid with ginger soy sauce.
The plumpness and flavor of the scallops might have been better last time.
・Ikanobori roll
A visually exciting and delightful roll, very delicious.
・Ankimo, firefly squid, Shinsei Hinotori
In spring, firefly squid is definitely the choice.
The texture and flavor of the ankimo might have been better last time.
・Swordfish
・Add-on: milt
A dish I became hooked on since last time, and it was excellent again tonight.
・Soup
・Egg
◇Nigiri
・Kohada
・Flounder
・Sea bream
・Spanish mackerel
・Kasugo
・Bloodline gizzard shad
Rich in quality fat and very delicious.
・Otoro
Soft and melts in the mouth, delicious...
・Shime saba
I felt it had a slightly stronger odor than usual.
・Pregnant spear squid
A rare ingredient unique to Sugita that you don't often see at other sushi restaurants.
・Kinmedai
・Kuruma shrimp
・Ezo sea urchin
・Anago (conger eel) tail
The first half of the rolls felt very speedy throughout.
Sugita, which has become even more difficult to reserve, I wonder when I can go next.
Thank you for the meal.
【Tokyo Suitengumae】
The first visit after the start of 2025 is in February.
A pinnacle of the sushi world that has continued to captivate food enthusiasts and fellow chefs for many years.
Course
◇Appetizers
・Ebiimo (white sesame, karasumi)
・Sashimi (squid, scallop)
The squid is enjoyed with ginger soy sauce, and the scallop is served with wasabi and soy sauce. The ginger soy sauce is rare and delicious.
・Cod milt
・Chawanmushi with konowata
Konowata, considered one of Japan's three great delicacies, is made from the intestines of sea cucumbers that are salted and aged. Its unique texture and saltiness pair perfectly with sake.
・Ankimo, oil-pickled oysters, and Aramasa Hinotori
・Masu (trout) grilled in yuba
・Extra: Milt
A rare dish that can only be served during its delicious season. It looks like wheat gluten, but the inside is crunchy and very tasty!
・Extra: Squid tentacle pickled in sake lees
・Soup
・Egg
◇Nigiri
・Kohada (shad)
No unpleasant smell, and the firmness is just right and delicious.
・Tai (sea bream)
・Kanpachi (amberjack)
Good texture and delicious.
・Sawara (Spanish mackerel)
It felt like the smokiness was just right and well-controlled compared to usual, making it very delicious. The flesh was so tender that I almost mistook it for masu.
・Kasuga
・Maguro akami (tuna red meat)
・Otoro (fatty tuna)
The melting otoro is, of course, undeniably delicious.
・Iwashi (sardine)
・Yariika (spear squid)
・Kurumaebi (sweet shrimp)
Perfectly boiled, plump, and delicious.
・Kinmedai (golden eye snapper)
・Bafun uni (sea urchin)
Beautiful form. It melts in your mouth with richness the moment you take a bite.
・Extra: Kanbuki
A large and thick Sayori (whitebait), considered a premium fish in the market.
・Anago (conger eel, simmered)
・Extra: Negitoro roll
Personally, this was the best balance of rice I've ever had, making this nigiri the most delicious I've ever experienced!
Every time I took a bite, I couldn't help but let out a mental "delicious".
Tonight, the cheerful atmosphere created by Sugita-san wrapped the regulars in warmth, making it very enjoyable.
Truly a legend. Thank you for the meal.
[Tokyo Suitengumae]
The last of 2024, with Sugita-san's continuous evolution.
Omakase Course
◇ Snacks
・Shrimp taro with karasumi & white sesame
・Sashimi: Kawahagi & scallops
The exquisite taste of Kawahagi with liver soy sauce is overwhelming.
・Bonito
・Oyster chawanmushi
・Ankimo and cod milt: Shinsei Hinotori set
A dish full of seasonal flavors. Irresistible for sake lovers.
・Grilled salt mackerel
・Miso soup
・Egg
◇ Nigiri
・Small horse mackerel
・Cuttlefish
・Striped jack
・Flounder
・Spanish mackerel
・Spring sea bream
・Marinated tuna
・Medium fatty tuna
・Sayori (sandfish)
・Yellowtail
・Sweet shrimp
・Sea urchin
・Grilled eel with sauce
・Add: Negitoro roll
The nigiri of striped jack, all types of tuna, and sayori were delicious. I reduced the amount of alcohol a bit compared to usual, allowing me to fully enjoy the meal. It was the best. Thank you for the feast.
[Tokyo Suitengumae]
The pinnacle of Edomae sushi that everyone wishes to visit at least once.
I had the pleasure of enjoying the sushi from Sugita in September.
Omakase Course
◇Appetizers
・Edamame
・Sashimi
・Raw Oysters
・Shellfish
・Chilled Chawanmushi with Abalone
・Ankimo and Cucumber Nara-zuke (Pickled) - Shinsei
・Salt-grilled Sawara (Spanish Mackerel)
・Add-on: Tender Octopus Stew
・Add-on: Grilled Scallops with Seaweed
・Miso Soup
・Tamago (Egg)
◇Nigiri
・Kohada (Gizzard Shad)
・Shinika (Fresh Squid)
・Tai (Sea Bream)
・Aji (Horse Mackerel)
・Katsu (Bonito)
・Haruko (Young Horse Mackerel)
・Marinated Tuna Akami (Lean)
・Chutoro (Medium Fatty Tuna)
・Iwashi (Sardine)
・Kuruma Ebi (Sweet Shrimp)
・Ikura Gunkan (Salmon Roe)
・Murasaki Uni (Purple Sea Urchin)
・Add-on: Simmered Clams
・Add-on: Red Sea Urchin
・Anago Sauce (Saltwater Eel)
It was a day where I felt the friendly and humorous chef, the wonderful regulars, and the overall team spirit and camaraderie more than ever.
Of course, the taste was excellent, and I found myself enjoying more drinks than usual.
It was a lot of fun. Thank you for the meal.
[Tokyo Suitengumae]
Continuously evolving Edo-style craftsmanship. In a way, the main temple.
Omakase Course
◇ Snacks
・Edamame
・Steamed abalone
・Flounder
・Bonito
・Chilled abalone chawanmushi
・Ankimo and cucumber narazuke, abalone liver miso marinated, Aramasa
・Grilled salt mackerel
・Add-on: Tender boiled octopus
・Miso soup
・Tamago
◇ Sushi
・Small horse mackerel
・Meichidai
・Bonito
・Kasugadai
・Marinated tuna red meat
・Chutoro
・Horse mackerel
・Boiled clam
・Red shellfish
・Sweet shrimp
・Purple sea urchin gunkan
・Grilled eel with sauce
・Add-on: Negitoro roll
Thank you for this month's meal as well.
It is wonderful to feel the warmth of the chef, who has a dignified presence yet is approachable, and the regular customers who bring a warm atmosphere, making the space itself feel comfortable.
Japan User ratings4.30(18 reviews)
miniikura
とむ
Masaki
池川 義輝
グルメマフィア
山岸 隆博
グルメバカ ごろり
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