Once the grilled fish is served, Sugita checks in with guests to see if they would like more sake and appetizers or if they are ready to proceed to nigiri. interesting to watch the chef working. 【 Menu 】 Course... 28,000 yen (tax incl.) Nihonbashi-Kakigaracho Sugita. When shaped with a whole piece, the fatty fish overwhelms the vinegared rice, but the whole experience changes and balance is restored when the sardine is sliced and layered. The renowned gourmand whips up a spread that’s traditional yet creative, which you’ll see once his dishes reach you. Sugita’s attention in nigiri-making is on creating a unified bite. We were seated at the counter and it was...interesting to watch the chef working. Hotels with Complimentary Breakfast in Taito, Hotels near Nakamise Shopping Street (Kaminarimon), Hotels near Kappabashi Street (Kappabashi Dogugai), Hotels near National Museum of Nature and Science, Hotels near Asakusa Culture Tourist Information Center, Hotels near National Museum of Western Art, Japanese Restaurants for Families in Taito, Best Kaiten Sushi (Conveyor belt sushi) in Taito. It was definitely worth trying. Sugita Tokyo ratings, photos, prices, expert advice, traveler reviews and tips, and more information from Condé Nast Traveler. Kagari . 7 Sushi Restaurants in Tokyo You Need to Try. All rights reserved. ... A lot of chefs come to Sugita to satisfy their sushi cravings. While they technically accept phone reservations, the reality at Sugita and other similar high-end restaurants is that seats for the following month are booked by visiting customers during their meal. She quietly smiled and replied “forty years”. Restaurant Reservation: GURUNAVI Reservation Support (English) Address: 1-33-6, Kakigaracho, Nihombashi, Chuo-ku, Tokyo, 103-0014 I sensed something unusual about this chef, perhaps he used to work in another, larger restaurant before working here? The chef prepares traditional edomae sushi and chooses fish everyday from the huge Tokyo fish market. If you are a resident of another country or region, please select the appropriate version of Tripadvisor for your country or region in the drop-down menu. Chef Hidefumi Nanba, who was born in Tokyo in 1974, can’t remember a stage in his life when he wasn’t enamored of sushi restaurants. Just as I was getting tired of my sleuthing around, the cutlet was ready to be served. Just as I was getting tired of my sleuthing around, the cutlet was ready to be served. Beyond the door lies a staircase and another charming door. It was definitely worth trying.More, This is not a well known hyped up place. Tokyo・Sushi. Sushi - Aoyama, Tokyo The interior design of Sushi Ryujiro is opulent, yet the ambience Chef Ryujiro Nakmura creates here is casual and relaxing. You may also be treated to simmered hamaguri clams, kuruma prawns, alfonsino or black bluefish, and irresistible uni sea urchin. The meat is so good, most people do not use the tokatsu sauce that covers up the meat taste...but salt and lemon. In short, it resembled more a sushi restaurant. Sugita is also perfectly located for lunch or dinner before or after visiting Asakusa's famous Senso-ji Temple or after an afternoon at the sumo tournament at Kokugikan, a few blocks away. Detail: A chef with many years of experience to weave, and a sushi that sticks to the origin. This famous restaurant is also widely known to be extremely difficult to land a reservation at. Sugita tells them all to set their sights high and constantly broaden their perspectives as a way to raise the bar, forever exceeding guest expectations. He is a frequent visitor to Toyosu market, sourcing his seafood from six or seven favorite suppliers. The space embodies cleanliness and purity – exactly how a sushiya should be. Chef's Tasting course . Exceptional Tokyo. The chef was her son I believe, aided by his wife. Especially, having three species of squid was great ! I ordered the loin and the Tonjiru soup . Reservation for Sushi Sugita, Michelin 1-star, Tokyo Voyagin Verified Add to Wishlist Share ID: 3518. "Nihonbashi Kakigara Shell Town" is a space where you can feel the warmth of a tree, … NOBU TOKYO is the Japanese branch of the NOBU Restaurant group owned by legendary chef Nobu Matsuhisa. Unsere Sushi-Meister stehen bereit, um Ihnen das perfekte Sushi Menü servieren zu dürfen. Needless to say, Sushi Sugita has become one of the hardest places to book, so out-of-towners should get their concierges working on it well ahead of time. Overview. We rank these hotels, restaurants, and attractions by balancing reviews from our members with how close they are to this location. His determination grew and during high school he started working part-time at a sushi restaurant, filling the vacancy left by his friend’s departure. His greatest goal is that they should all find happiness, and you can see this feeling is deeply mutual. And as it is customary, I also ordered rice and miso-soup, thereby making it a meal-set. As I paid I asked the proprietor, as casually as I can make it, for how long has this restaurant been in business. Discover more. Sushi no Midori. The MICHELIN inspectors’ point of view, information on prices, types of cuisine and opening hours on the MICHELIN Guide's official website Sushi in Tokyo; Categories. Within walking distance of my hotel, I decided to venture into this place...without too much research or thought. Tokyo is the birthplace of sushi as we know it (there’s a reason serious sushi restaurants call their style “Edo-mae”). Everyone working in the restaurant was friendly. Will definitely come back.More, There are many better known and more celebrated tonkatsu restaurants in Tokyo, but many dedicated tonkatsu fans (like me) single out SUGITA as one of the city's best. Takagakino Sushi – a One MICHELIN Star: High quality cooking, worth a stop! We were handed an English menu when we were in the queue and ordered before seats became available. The signature Ankimo (鮟肝, monkfish liver) and Red Caviar sushi, paired with sake, is life-changing! Il sushi è la più sottile delle forme artistiche della ... “Utilizzare le tecniche adeguate per migliorare la qualità naturale del pesce è l'essenza del sushi edo-mae”, spiega Takaaki Sugita. Expectation builds as you pass from the high-ceilinged space to the narrow hallway designed specifically by Sugita to whisk you away to another world. Sushi shops in Nihonbashi can be reached on foot in 10 or so minutes, and Ginza is less than a 20 minute walk. Next is an array of delicacies, such as steamed Chiba Prefecture abalone sliced impossibly thin like prosciutto, increasing the rich aroma and the surface area in contact with the tongue. Chuo-ku, Tokyo Sushi Add favorite Courses. Then, I noticed two bottles of Talisker - 10 years - alongside other bottles. I really enjoyed splendid sushi time that time, too. If tabelog.com is to be believed, it is currently number two after Saito, but as hard (if not harder) to book. A masterclass in sushi: one moment in this space and you will appreciate why world-renowned chefs bow their heads to the brilliant master. With nothing else to do but to wait, my eyes wandered around the restaurant and soon enough I noticed something unusual - oddly enough, this restaurant had Lee & Perrin Worcester sauce at the counter, in addition to the usual set of thick tonkatsu sauce, soya sauce and salt for customers to use. As she did so the proprietor pointed out the various sauces that I could choose from. Tokyo is the birthplace of sushi as we know it (there’s a reason serious sushi restaurants call their style “Edo-mae”). The tonkatsu was not oily at all and the breading was so thin and crispy. I enjoyed the meal very much but it ended far too quickly in my view - I must eat more slowly next time - leaving just the bill to be settled. and the staff greeted me with a smile. Then, I noticed two bottles of Talisker - 10 years - alongside other bottles. The nigiri course takes you on a journey from the clean flavors of Saga Prefecture kohada gizzard shad (or the very young shinko form if available), white-fleshed fish such as tai sea bream, straw-smoked sawara Japanese Spanish mackerel, and on to baby snapper. He is a sushi master with a soul, who never ceases to evolve and is definitely my favorite. One of the hardest spots to book in Tokyo, Sugita is a calm and immaculate space popular with chefs looking to satisfy their sushi cravings. One of Japan’s preeminent sushi restaurants, Nihonbashi Kakigaracho Sugita is a favorite of chefs and epicureans alike. But looking in the drinks menu, whisky wasn’t on it - only beer, wine (red/white/sparkling) and shochu (potato wine). Enjoy their exquisite dishes, and have a great time. Then comes the ever-popular signature dish: a seaweed-wrapped norimaki sushi roll filled with mackerel, pickled ginger and fresh green shiso leaves. The ambience perfectly captures the essence of Edomae sushi with crisp white-linen covered seats and a nine-seat Yoshino hinoki counter that gently curves allowing every guest to view Sugita’s graceful movements. Steeped in Edo-esque nostalgia, the feel of the town, the restaurant interior, and Sugita’s style all come together in a perfectly authentic way. Sushi. See all the lists featuring Sushi Sugita, including Tokyo Sushi, Tokyo, Tokyo, Traveling Tokyo, and JAPAN Tokyo. Simple in its composition, the soup had the right amount of miso for the delicate flavor to be savoured, without being overwhelmed by the saltiness of miso. Everyone sits at the single long counter (which seats 10 or 12 people at a time), and watches old-man Sugita and his equally dedicated son cook the meals on the other side of the counter. Those who have ever tried to book Tokyo top sushi shops like Saito or Sugita, might know how difficult or even impossible to book them unless you are introduced by a regular. Ibaraki Prefecture kasugodai that had been gently vinegared is then covered with kombu for precisely three and a half hours before being served with Kure yaki-shio salt. Food was delicious. 2020 © I went for fillet, which was slightly more expensive than loin only because I preferred a lean meat that day. I was not disappointed. The soup contained gobo, or burdock, a root vegetable often included in pork miso soup. As any shokunin (sushi artisan) will tell you, the key to the craft lies in more than just sourcing pristine seafood, it’s about striking the perfect balance of flavors, textures and temperatures while tailoring the whole experience to each guest. INGREDIENTS Tokyo's Best Food Guide: Sushi Sugita - Anago Nigiri The Hungry Tourist. It's well worth it. There’s a comfortable level of tension and a minimalist setting with just a few thoughtfully placed ceramic pieces. The sushi is exquisite and must not be missed, and the joy in conversing with Chef Sugita will draw you back time and again. In short, it resembled more a sushi restaurant. While they technically accept phone reservations, the reality at Sugita and other similar high-end restaurants is that seats for the following month are booked by visiting customers during their meal. ¥4,000. Rice was very soft and with a hint of mild sweetness inherent in the rice. The chef’s simmered down sauces brushed for a final touch of flavor are made from Higeta soy sauce with sake and mirin. Sushi Sugita is a 1-Star Michelin restaurant in Tokyo run by Takaaki Sugita-san. Sugita is also perfectly located for lunch or dinner before or after visiting Asakusa's famous Senso-ji Temple or after an afternoon at the sumo tournament at Kokugikan, a few blocks away. Chef Takaagi Sugita makes sure you’re not just having the best sushi but also the best time of your life. 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