Ginza Sugaya

The menu is subject to change depending on the availability of ingredients. Shihan Omakase】Appetizer, vinegared red clams, boiled potherb mustard and eringi, boiled potherb mustard, grilled prawn with sea urchin, horseradish and avocado, kuwai rice cracker, soup, crab cake with mizore sauce, sashimi, fugu sashimi or 4 kinds, grilled oyster shell, grilled unko on konbu, steamed dish, steamed egg custard with yuba sauce, side dish, Kiniki, radish with white miso paste, tailor-made soup, seasonal fruit, dessert, steamed seafood, steamed rice with miso paste, steamed egg custard with yuba sauce KINZAKI, Daikon radish, white miso, Earthen pot with scallop, Aka-dashi, pickles, Dessert Seasonal fruit

You can enjoy a course meal made with seasonal ingredients in abundance even at lunch! For reservations of 2 persons or less, we will seat you at the counter. If you have any allergies or food allergies, please feel free to contact us.

We also offer courses of 12,000 yen (excluding tax), 18,000 yen (excluding tax), and [reservation required] 25,000 yen (excluding tax). A light meal of 8,000 yen (excluding tax) is also available. Please contact us for details.

We also offer courses of 12,000 yen (excluding tax), 18,000 yen (excluding tax), and [reservation required] 25,000 yen (excluding tax). A light meal of 8,000 yen (excluding tax) is also available. Please contact us for details.

12,000 yen (excluding tax), 18,000 yen (excluding tax), and [reservation required] 25,000 yen (excluding tax) courses are also available. Please contact us for details.

For details, please check below. The menu is subject to change depending on the availability. Please contact us for more details.

For details, please check below. The menu is subject to change depending on the availability. Please inquire for details. Please contact us for more details. Appetizer ■Appetizer ■Sashimi ■Yakimono ■Seasonal dish

You can enjoy a course meal made with seasonal ingredients in abundance even at lunch! For reservations of 2 persons or less, we will seat you at the counter. If you have any allergies or food allergies, please feel free to contact us.

The "Tokusen Kaisen Don" is a bowl of rice topped with a variety of fresh seafood, including tuna tataki and other fresh fish selected by our chefs on the day of the bowl. It is served with fragrant sesame oil. Please enjoy a luxurious lunch time in a refined, high-quality space. Even if you have made a reservation for this set meal, it is possible to change to another set meal menu when you visit the restaurant.

Fluffy eel on a bowl of rice topped with grated yam. Comes with three small bowls of cooked food and miso soup. Even if you make a reservation for this set meal, you can change it to another set meal menu when you come to the restaurant.

The owner is Yoshinori Sugaya, a chef who served as head chef at Kagaya. Every day he carefully selects the best ingredients and cooks them in the most delicious way to provide you with the best dish. Please enjoy Hiroshima natural sea bream chazuke, which is fresh sea bream served with homemade sesame soy sauce and our specialty soup stock. Even if you have made a reservation for this set meal, you can change it to another set meal menu at the time of your visit.

Reservations required Even if you make a reservation for this set meal, it can be changed to another set meal menu at the time of your visit.

Kaiseki Course] 7 dishes Japanese cuisine with seasonal ingredients.

Kaiseki Course] 7 dishes Japanese cuisine with seasonal ingredients.

For details, please check below. The menu is subject to change depending on availability.

For details, please check below. The menu is subject to change depending on availability.

The owner is Yoshinori Sugaya, a chef who previously served as head chef at Kagaya. He is a "Director of the Tokyo Association of Certified Culinary Technicians" and a "Master Instructor of the National Federation of Japanese Certified Culinary Technicians," and is a true culinary professional with 25 years of dedicated experience. Every morning, the owner personally selects seasonal fish from Toyosu, and sources his signature wasabi from Yoshikawa, Hiroshima. By applying the most delicious cooking methods to these carefully selected seasonal ingredients, we offer exquisite dishes that can only be enjoyed at “Sugaya.”

The owner is Yoshinori Sugaya, a chef who previously served as head chef at Kagaya. He is a "Director of the Tokyo Association of Certified Culinary Technicians" and a "Master Instructor of the National Federation of Japanese Certified Culinary Technicians," and is a true culinary professional with 25 years of dedicated experience. Every morning, the owner personally selects seasonal fish from Toyosu Market, and sources his signature wasabi from Yoshikawa, Hiroshima. By applying the most delicious cooking methods to these carefully selected seasonal ingredients, we offer exquisite dishes that can only be enjoyed at “Sugaya.”