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.
El joven talento que crea sushi auténtico se puede disfrutar de manera casual. Es una sucursal del popular restaurante 'Rinda' en Meguro, y muchos gourmets visitan para probar su especialidad, el 'Ranmaru Maki'. Dado que se puede disfrutar del sabor de Ranmaru a un precio relativamente razonable, el horario del almuerzo es especialmente popular.
The owner opened this restaurant in Ginza 8-chome at the age of 33, after training for 10 years at the long-established sushi restaurant "Kyubei" and 6 years at "Sushi Takumi". His one-of-a-kind sushi, which combines old-fashioned Edomae-style sushi with a unique flavor, immediately became popular, so much so that there is now a six-month waiting list for reservations.
Sushi Saito" has been awarded three Michelin stars consecutively since 2010 and is now called the best sushi restaurant in Japan. In the refined design of the restaurant, each dish served using simple techniques such as "boiling," "steaming," and "pickling" is very carefully and delicately flavored. We hope you will enjoy the essence of simple but well-calculated sushi.
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