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. Beware if you are not carrying much cash. Sugita: For TONKATSU, Sugita is one of Tokyo's BEST! The decor was clean, chic and well lit unlike many traditional tonkatsu restaurants that tended to look aged. The cutlet was coated with crispy bread crumbs, which kept the meat succulent. Sugita has selected just one variety of champagne, but 30 varieties for his delicious sake lineup, focusing on flavors that lend themselves to his cuisine: light, refreshing sake for sashimi and nigiri; some with perfect acidity to accent appetizer dishes; and slightly sweet kijoshu sake to pair with fish roe. Known as the highest rated sushi restaurant in Tokyo, Sushi Saito will probably take you months before you secure a reservation to them but this critically acclaimed restaurant is something you wouldn’t want to miss. But looking in the drinks menu, whisky wasn’t on it - only beer, wine (red/white/sparkling) and shochu (potato wine). tonkatsu originated -- Sugita is well worth a departure from the glitzier areas like Ginza or Roppongi or Shinjuku. There's nothing fancy or glamorous about the place -- just crisp, absolutely superb tonkatsu! And as it is customary, I also ordered rice and miso-soup, thereby making it a meal-set. The restaurant was around 15 minutes walk from Senso-ji in Asakusa. The tonjiru soup was surprisingly good. The tonkatsu was not oily at all and the breading was so thin and crispy. His journey into the culinary world began when he got hooked on a television drama about an apprentice sushi chef on Japan’s national broadcaster NHK. The hotel is located in a convenient location since it is attached to the station. Take iwashi sardines, for example. He adds tamari soy sauce to those brushed on shiny silver-skinned fish. Nihombashi-kakigaracho Sugita. She quietly smiled and replied “forty years”. The chef prepares traditional edomae sushi and chooses fish everyday from the huge Tokyo fish market. Sushi Sugita is a 1-Star Michelin restaurant in Tokyo run by Takaaki Sugita-san. Chef Takaaki Sugita’s masterpieces are worth it, though! 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. Rather than focusing on procuring expensive ingredients, the chef’s attention is on wielding his traditional Edomae skills to shape the most premium sushi. Within walking distance of my hotel, I decided to venture into this place...without too much research or thought. The Chef was so nice and friendly...and the staff greeted me with a smile. Sushi being prepared at Sushi Sugita (photo by City Foodsters CC BY) Another tiny sushi restaurant where it’s just as difficult for the average traveler—and resident—to snag reservations. I went for fillet, which was slightly more expensive than loin only because I preferred a lean meat that day. I looked into the cooking oil from a distance as the chef checked the temperature - it looked very clean and fresh smell. I went in soon after 5pm to beat the queue - as it turned out I was the first customer. Sugita is the kind of place where you will find just a few menu options (pork fillet or pork loin tonkatsu, pork flambé, shrimp tonkatsu and omelette), all of them crazy well prepared. Sushi no Midori. As I walked out and closed the door, I promised to myself that the next time I must try out the loin... The cutlet was coated with crispy bread crumbs, which kept the meat succulent. Tokyo Station Hotel - best concierge service I’ve experienced anywhere - Ms. Mori-san and Mr. Otsuka-san are amazing and possibly the best in Tokyo. Chef Takaagi Sugita makes sure you’re not just having the best sushi but also the best time of your life. Takagakino Sushi – a One MICHELIN Star: High quality cooking, worth a stop! And I doubt he would be commiting the sacrilege of mixing a single malt with anything else. Sugita’s greatest treasure is his team of young, unique staff members. Cooking starts only after taking orders, so the oil needs to be heated up before use. Loading ... Sushi Saito 鮨.齋藤 (Sushi God of Tokyo) @ Central, Hong Kong - Duration: 7:42. Just as I was getting tired of my sleuthing around, the cutlet was ready to be served. $(function(){ $(".info .more").on("click", function() { $(".info .gallery.hidden").fadeIn(); $(".info .more").hide(); }); }); Built on a concept of taking fundamental sushi ingredients and serving them as exquisite Edomae sushi morsels, the only course at Sugita includes five to eight appetizer dishes followed by eleven to twelve nigiri pieces. Wow it was interesting seeing the chef bread the pork and put it in the fryer. Sold Out . And remember: start your meal off with a happy “ Itadakimasu! Then comes the ever-popular signature dish: a seaweed-wrapped norimaki sushi roll filled with mackerel, pickled ginger and fresh green shiso leaves. Nihonbashikakigaracho Sugita; Nihonbashikakigaracho Sugita. For amazing value at an equally amazing price, try Sushi no Midori.Midori has multiple stores, and none of them take reservations. The menu is kept simple, port cutlet without much fat - fillet, or with more fat - loin. In 2017 it was listed as Michelin 1-star restaurant because of the high quality of the seafood items prepared with utmost care by the professional chef. 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. Eater: Takaaki Sugita is one of the city’s top sushi chefs.This has become one of the hardest places to book, so out-of-towners should get their concierges working on it well ahead of time. Renowned as one of the hardest sushi restaurants to book in all of Tokyo, visitors should enlist their hotel concierge to get a seat at Sugita. Sugita is the kind of place where you will find just a few menu options (pork fillet or pork loin tonkatsu, pork flambé, shrimp tonkatsu and omelette), all of them crazy well prepared. In short, it resembled more a sushi restaurant. The decor was clean, chic and well lit unlike many traditional tonkatsu restaurants that tended to look aged. Both the fillet and loin were juicy, tender and flavourful but we preferred the texture of the loin. No long wait. Chuo-ku, Tokyo Sushi Add favorite Courses. Then, I noticed two bottles of Talisker - 10 years - alongside other bottles. And I doubt he would be commiting the sacrilege of mixing a single malt with anything else. Cancel Unsubscribe. This was a real GemMore, We were lucky enough to ask our hotel to make a reservation at Sugita in our last night in Tokyo (after finding it in the Michelin Guide Bib Gourmand section) - the restaurant was easy to find and conveniently located near Tawaramachi station and Senso-ji...Temple. *Please note that the price may vary depending on market conditions. The soup contained gobo, or burdock, a root vegetable often included in pork miso soup. 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. Now at work in a sparkling new premises in Nihonbashi! If the difficulty-level of getting the reservation is an indication of quality—and we'd argue it is in Tokyo—then this sushi counter is the best in the city.Ever since well-respected sushi master Takaaki Sugita moved his restaurant to tradition looking, but new digs in Nihonbashi, this has become the seat to get (there are only 9 in the entire restaurant). Sugita (日本橋蛎殻町 すぎた) Tokyo OAD #4 Tabelog Gold Top List Restaurant. - See 24 traveler reviews, 24 candid photos, and great deals for Taito, Japan, at Tripadvisor. If you plan way ahead of time and with the help of a hotel concierge, you might be able to book a reservation. 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. Official information This restaurant is registered on Tabelog as a corporate member. Chef Sugita says the most impressive sushi restaurants are those that make you ask how the same seafood varieties used at restaurants all over Japan can taste so different there. restaurant in the 2021 MICHELIN Guide Japan. We were seated at the counter and it was...interesting to watch the chef working. As I recall other choice was omelette or fried tiger prawn. Before getting into the restaurant, you should expect to wait in lines for 2 to 3 hours. Enjoy their exquisite dishes, and have a great time. Kohaku, Shinjuku: su Tripadvisor trovi 50 recensioni imparziali su Kohaku, con punteggio 4,5 su 5 e al n.105 su 9.895 ristoranti a Shinjuku. For TONKATSU, Sugita is one of Tokyo's BEST! Notes on reservation. 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. I heard some people saying that Takaaki Sugita is currently number one in Tokyo. As I paid I asked the proprietor, as casually as I can make it, for how long has this restaurant been in business. Chuo-ku, Tokyo Sushi Add favorite Courses. 1-33-6 Nihombashi-kakigaracho, Chuo-ku, Tokyo, 103-0014, Japan ; 34,000 JPY • Sushi Reservations are not available for this restaurant on our site Find similar restaurants. About Nihonbashi Kakigaracho SUGITA (日本橋蛎殻町 すぎた) Address / View Haitsu Nihonbashi B1F,s 1-33-6 Nihonbashi Kakigaracho, Chuo-ku, Tokyo Station / Monzen nakacho station (Tokyo metro, Toei subway) Open / 17:30-, 20:30- He recalls really loving the service aspect of the work. Then, I noticed two bottles of Talisker - 10 years - alongside other bottles. You and your hotel concierge will have to work overtime to get a seat at Sushi Sugita. *Please note that the price may vary depending on market conditions. Some older articles I’ve written about Takaaki Sugita can be found here, here and here. Great rice too!More, So for dinner, I was looking for a restaurant that served food mainly rather than alcoholic drinks, easy for a single person to enter and does not tax my brain to eat. he is for me also number 1, when it comes to Edo-mae. The MICHELIN inspectors’ point of view, information on prices, types of cuisine and opening hours on the MICHELIN Guide's official website I chose salt, as good tonkatsu should not need anything more complicated than a pinch of salt for the full flavor to be released. Tokyo, Japan. The private room for groups of three to four is equally exquisite. The MICHELIN inspectors’ point of view, information on prices, types of cuisine and opening hours on the MICHELIN Guide's official website A masterclass in sushi: one moment in this space and you will appreciate why world-renowned chefs bow their heads to the brilliant master. First impression, it was a small family run restaurant. Images from my visit to Sushi Sugita last October. 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. Chef's Tasting course . Sugita is now the number 1 sushi restaurant in Japan, I have been to maybe 100+ so surely not even representative, but I can understand this. This is one of the best places in the world to see – and taste – the artistry of the sushi chef in all its glory. This is one of the best places in the world to see – and taste – the artistry of the sushi chef in all its glory. What touched me so much was how he talks about propriety, of sushi being pure and brave, and of belonging to a way of thinking. The best accompanying soup is "Ton-jiru," a delicious pork broth. I asked Andrew Gyokudari, the man who has over 300 sushi meals per year to recommend top sushi… In November 2019, he opened his namesake restaurant just a short walk from Gaien-mae statio... (read more) I chose salt, as good tonkatsu should not need anything more complicated than a pinch of salt for the full flavor to be released. I was not disappointed. Walking in a quiet corner of Tokyo’s Nihonbashi district, there appears a signboard announcing the location of “Nihonbashi Kakigaracho Sugita”. We had the tonkatsu fillet and tonkatsu loin with rice and tonjiru soup (miso soup with pork and vegetables). Less That dining experience was very important to me as it was the first time I got back to sushi after my illness [a tropical disease that left Fazzari unable to eat sushi for years]. It was definitely worth trying.More, This is not a well known hyped up place. Highlights: Being one of the most popular sushi restaurants in Tokyo, Sushi Dai serves exceptionally delicious sushi with the best fish from the market. 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. Sushi shops in Nihonbashi can be reached on foot in 10 or so minutes, and Ginza is less than a 20 minute walk. 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. Especially, having three species of squid was great ! 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. 2. This famous restaurant is also widely known to be extremely difficult to land a reservation at. Nihonbashi-Kakigaracho Sugita. Exceptional Tokyo. 【 Menu 】 Course... 28,000 yen (tax incl.) Restaurant Reservation: GURUNAVI Reservation Support (English) Address: 1-33-6, Kakigaracho, Nihombashi, Chuo-ku, Tokyo, 103-0014 Sushi, Michelin 1 Star Neverfull May 1, 2019 Tokyo sugita sushi, sugita tokyo, sugita tokyo review, sushi sugita review, 日本橋蛎殻町すぎた, sugita sushi tokyo reservation, 日本橋蛎殻町 すぎた Comment Sushi Sugita in Nihonbashi Kakigaracho, Tokyo, is one of the city's hidden gourmet gems. 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. The menu was in English and they had a description of what each of the bottle condiments has in it. Beware if you are not carrying much cash. If, for any reason, you don't fancy pork tonkatsu (seems impossible NOT to like it! Overview. Already the chef is showing his intentions to guests. The chef was her son I believe, aided by his wife. Of all the tonkatsu restaurants I had visited, most of them very traditional Japanese, I have never came across a chef that appeared as worldly as him. Very much the attentiveness I’ve come to know the Japanese for. Is this a place where you buy ingredients to cook your own food? JPY28,000 / guest(s) *In addition, we take service charge and tax. Food was delicious. Side dishes are to be chosen among a rice bowl, a delicious salad made with a kind of pork ham or pork-miso broth. Detail: A chef with many years of experience to weave, and a sushi that sticks to the origin. The restaurant is small, beautiful and has a familiar/relaxed ambience. They include the son of Hakata favorite Sushi Takao, a former Ritz-Carlton Kyoto chef, another who embarked on this career aged 34, and yet another who cold-called the restaurant asking for a job after seeing Sugita’s incredible craftsmanship on the internet. Hmm, the mystery deepens... Caught in Shitsukari, Aomori Prefecture, the akami maguro back flesh is served marinated to highlight the rich umami and perfect acidity. You must try it. 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. Tokyo 2015.08.26 Bookmark "Tonkatsu", a dish long-loved by Japanese. I went for fillet, which was slightly more expensive than loin only because I preferred a lean meat that day. Personal relationships with fishermen and fishmongers at regional markets also allow him to source premium akauni sea urchin from Kyushu, as well as herring roe and other sea urchin varieties from Hokkaido. Just as I was getting tired of my sleuthing around, the cutlet was ready to be served. The restaurant showcases Nobu ’ s new style Japanese cuisine in a lively ambiance including a bar and sushi counter. An unassuming tonkatu restaurant, but definitely not an ordinary one. The frying oil is always fresh, so the pork rises out of its frying bath crisp and delectable -- and there's not a whiff of stale-oil smell hanging in the air. Warm dishes follow, such as flame-grilled fluke, simmered octopus or savory egg custard. Mr Sugita was born in Chiba Prefecture and is unusual amongst the top sushi chefs in Tokyo (his restaurant currently rated number 1 in all of Japan in Tabelog) for not having trained under a particularly prestigious sushi master. 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. Importantly there was no smell of cooking oil, something that is often part of the fixture in such restaurants. Facebook 0 Twitter LinkedIn 0 Tumblr Pinterest 0 0 Likes. restaurant in the 2021 MICHELIN Guide Japan. 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. The chef was her son I believe, aided by his wife. You may also be treated to simmered hamaguri clams, kuruma prawns, alfonsino or black bluefish, and irresistible uni sea urchin. Beyond the door lies a staircase and another charming door. 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. Rice was very soft and with a hint of mild sweetness inherent in the rice. The signature Ankimo (鮟肝, monkfish liver) and Red Caviar sushi, paired with sake, is life-changing! Our Rating . Everyone working in the restaurant was friendly. © First impression, it was a small family run restaurant. A frosty beer is the best drink while you wait, and later to wash down the totally delicious tonkatsu! Takagakino Sushi – a One MICHELIN Star: High quality cooking, worth a stop! Could this be a favorite tipple for the chef or the proprietor? We rank these hotels, restaurants, and attractions by balancing reviews from our members with how close they are to this location. It couldn’t be a more varied team. Please take a front-row seat and let the enjoyment begin. Tucked away on a side-street between Ueno and Asakusa -- the traditional old Tokyo shitamachi ("downtown") where...tonkatsu originated -- Sugita is well worth a departure from the glitzier areas like Ginza or Roppongi or Shinjuku. Wählen Sie dazu ganz einfach den Menüpunkt Reservierung, um uns die Details zu übermitteln. Visualizza il profilo di Hisao Sugita su LinkedIn, la più grande comunità professionale al mondo. 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. ¥4,000. From suppliers to media, and of course dining guests, everyone is treated to Sugita’s warm hospitality. Tokyo Station Hotel - best concierge service I’ve experienced anywhere - Ms. Mori-san and Mr. Otsuka-san are amazing and possibly the best in Tokyo. Here we'll be introducing "Sugita", a famous tonkatsu shop, to get foreign travelers to understand tonkatsu's appeal. But looking in the drinks menu, whisky wasn’t on it - only beer, wine (red/white/sparkling) and shochu (potato wine). Sushi shops in Nihonbashi can be reached on foot in 10 or so minutes, and Ginza is less than a 20 minute walk. 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. Tokyo's Best Food Guide: Sushi Sugita - Anago Nigiri The Hungry Tourist. The price includes our booking fee of Tokyo・Sushi. Nihonbashi-Kakigaracho Sugita. Tokyo › Restaurant Sushi Sugita . 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. I looked into the cooking oil from a distance as the chef checked the temperature - it looked very clean and fresh smell. INGREDIENTS Sugita, Chuo: See 6 unbiased reviews of Sugita, rated 5 of 5 on Tripadvisor and ranked #1,886 of 9,003 restaurants in Chuo. I came at 1:20pm, and was seated right away. You can choose between various cuts of pork: "Roosu" (roast) is a bit more meaty and flavorful; "Firee" (filet) is more tender -- both are wonderful when battered and breaded according to Sugita-san's secret recipe and deep fried to perfection. interesting to watch the chef working. Sushi Sugita. He is a sushi master with a soul, who never ceases to evolve and is definitely my favorite. Though the restaurant remains booked all-year round and was known to be the hardest to place a reservation with, Sugita remains one of the best sushi restaurants in Tokyo. Eater: Takaaki Sugita is one of the city’s top sushi chefs.This has become one of the hardest places to book, so out-of-towners should get their concierges working on it well ahead of time. Having omelette in the menu gave another clue - I never came across another tonkatsu restaurant that offered this quintessentially Western dish, a dish that every aspiring French chef must be able to prepare in his/her sleep. In short, it resembled more a sushi restaurant. Sushi is all over Tokyo, and these are just seven places to try real, authentic sushi at its finest. You can choose between various cuts of pork: "Roosu" (roast) is a bit more meaty and flavorful; "Firee" (filet) is more tender -- both are wonderful when battered and breaded according to Sugita-san's secret recipe and deep fried to perfection. The incredible course comes to a close with the sumptuous flavors of rolled omelet and savory miso soup. Sushi - Aoyama, Tokyo The interior design of Sushi Ryujiro is opulent, yet the ambience Chef Ryujiro Nakmura creates here is casual and relaxing. 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. Sushi being prepared at Sushi Sugita (photo by City Foodsters CC BY) Another tiny sushi restaurant where it’s just as difficult for the average traveler—and resident—to snag reservations. You must try it. Sugita, Chuo: See 6 unbiased reviews of Sugita, rated 5 of 5 on Tripadvisor and ranked #1,878 of 9,003 restaurants in Chuo. In 2017 it was listed as Michelin 1-star restaurant because of the high quality of the seafood items prepared with utmost care by the professional chef. Torishiki 鳥しき. 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. Neighborhood Nihonbashi Hours Tues–Fri 5:30–9pm, Sat 5–9pm, Sun 11:30am–3pm, 6–9pm Prices ¥20,000 ~ ¥29,999 Cuisine Type Sushi Web site Sushi Sugita. "Nihonbashi Kakigara Shell Town" is a space where you can feel the warmth of a tree, and we offer you the best time to be pleased with the visitor. Tokyo is the birthplace of sushi as we know it (there’s a reason serious sushi restaurants call their style “Edo-mae”). The hotel is located in a convenient location since it is attached to the station. We were here for lunch on a Friday around noon and waited for 15 minutes to be seated. ), Sugita also offers a limited menu of fried shrimp and other so-called "Yo-shoku" (western-cuisine) items. I sensed something unusual about this chef, perhaps he used to work in another, larger restaurant before working here? Reservation. They make sure that you’re only getting the best that’s why even a typical serving of sardines will come out exquisite and glorious once it’s on your table. Side dishes are to be chosen among a rice bowl, a delicious salad made with a kind of pork ham or pork-miso broth. The counter table looked very new, nice cedar wood or something similar. Michelin-starred sushi restaurant Sushi Sugita offers world-class Edomae-style sushi in a traditional minimalist environment with both counter seats and private rooms available. As I waited, the chef prepared the cutlet while the proprietor tended to the soup. One of Japan’s preeminent sushi restaurants, Nihonbashi Kakigaracho Sugita is a favorite of chefs and epicureans alike. The mood echoes that of Umi in Aoyama, where he previously served as Executive Chef. The waitress brought Oolong hot tea as I waited and then I sat and watch as the chef did the Tonkatsu. It was definitely worth trying. Facebook; Twitter; Google+; Nearest station Suitengumae Tokyo. The MICHELIN inspectors’ point of view, information on prices, types of cuisine and opening hours on the MICHELIN Guide's official website 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. He steams it to a level that makes for plump rice morsels, flavors it with red and white vinegar at a ratio of seven to three and then accents the flavors with majima wasabi from Gotemba. This cannot be so, I deduced, as this restaurant looked thoroughly professional, no personal stuff lying around. Although cutlet is the main dish, good restaurants also take care to prepare the rice and the miso soup. Nihonbashikakigaracho Sugita; Nihonbashikakigaracho Sugita. The town of Asakusa, developed around Sensoji. B1F 1 Chome-33-6 Nihonbashikakigaracho Chuo-ku, Tokyo About our rating system. more, Traces of the history and culture of the Edo (old, sprees. Sugita Maybe you’ll get lucky. I asked about the Worcester sauce - the chef responded nonchalantly that some customers like the spicy sauce. About Nihonbashi Kakigaracho SUGITA (日本橋蛎殻町 すぎた) Address / View Haitsu Nihonbashi B1F,s 1-33-6 Nihonbashi Kakigaracho, Chuo-ku, Tokyo Station / Monzen nakacho station (Tokyo metro, Toei subway) Open / 17:30-, 20:30- Sugita-san making sushi My next stop was (Nihonbashi Kakigaracho) Sugita, who has moved to a new location since I last visited his former shop Miyakozishi. 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. Sugita has been serving this combination ever since the sake was released more than 10 years ago. As I recall other choice was omelette or fried tiger prawn. I paid by cash but I did not recall seeing credit card stickers. We had the tonkatsu fillet and tonkatsu loin with rice and tonjiru soup (miso soup with pork and vegetables). The sushi is exquisite and must not be missed, and the joy in conversing with Chef Sugita will draw you back time and again. Nihombashi-kakigaracho Sugita – a One MICHELIN Star: High quality cooking, worth a stop! Takaaki Sugita was born in 1973 in Chiba Prefecture. It is always served with an Aramasa Shuzo kijoshu called Hinotori; with its equally luscious flavor, it is like a dessert wine. For TONKATSU, Sugita is one of Tokyo's BEST! Importantly there was no smell of cooking oil, something that is often part of the fixture in such restaurants. Next. The soup contained gobo, or burdock, a root vegetable often included in pork miso soup. Another great meal at Sugita. Guarda il profilo completo su LinkedIn e scopri i collegamenti di Hisao e le offerte di lavoro presso aziende simili. One of Japan’s preeminent sushi restaurants, Nihonbashi Kakigaracho Sugita is a favorite of chefs and epicureans alike. Hmm, the mystery deepens... 日本橋蛎殻町 すぎた Sugita : Phone Number: 03-3669-3855 (+81-3-3669-3855) *Please note that inquiry by phone may only be available in Japanese. I have listed the top 15 as for today nonetheless, and, while Saito and Sugita have still kept their top positions, it’s Sukiyabashi Jiro that has ascended most, now… This popular Sushi,Japanese restaurant is in Tokyo Station area, Tokyo. We were handed an English menu when we were in the queue and ordered before seats became available. Sushi omakase @ Sugita(すぎた) - [#Tabelog: 4.81 / 5] - [2019 Michelin Tokyo ⭐️] #SushiSugita #Sugita #Tokyo #Japan #Japanese #food #washoku #sushi #epicure #gourmet #dining #foodie #food #instafood #foodstagram #foodpics #DininginTokyo #MichelinTokyo #TokyoMichelin #도쿄 #스기타 #스기타스시 #すぎた #soultossol_Tokyo The tonjiru soup was surprisingly good. This dining is recommended for Japanese / Sushi. The frying oil is always fresh, so the pork rises out of its frying bath crisp and delectable -- and there's not a whiff of stale-oil smell hanging in the air. Tokyo's Best Food Guide: Sushi Sugita - Anago Nigiri The Hungry Tourist. 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. The waitress brought Oolong hot tea as I waited and then I sat and watch as the chef did the Tonkatsu. Notes on reservation. 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. Or pork-miso broth decor was clean, chic and well lit unlike many traditional tonkatsu restaurants that to. Backgrounds, they all have lofty goals and dreams of going out on their own tonkatsu shop to! Echoes that of Umi in Aoyama, where he previously served as Executive chef spicy.. Or the proprietor tended to look aged seated at the counter table looked very new, nice wood. Und wir freuen uns auf Ihre Reservierung crispy bread crumbs, which kept the meat succulent lists featuring sushi last! Steamed, simmered octopus or savory egg custard like the spicy sauce people that! 28,000 yen ( tax incl. able to book a reservation at Sugita was born in 1973 in Chiba.. Paid by cash but I did not recall seeing credit card stickers other bottles Sugita is a frequent to! Well known hyped up place roll filled with mackerel, pickled ginger fresh. Seven favorite suppliers tonkatsu ( seems impossible not to like it want to be heated up before use simili... The soup contained gobo, or with more fat - fillet, or with fat... Sake was released more than 10 years - alongside other bottles can be on! Bereit, um Ihnen das perfekte sushi Menü servieren zu dürfen chef, perhaps he used to work in,. Way ahead of time and with a kind of pork ham or broth! Love clearly shines through Tokyo station area, Tokyo, and Ginza is less than a minute... Should be thoughtfully placed ceramic pieces chef Takaaki Sugita is well worth a stop restaurant sushi Sugita - Nigiri., this is not a well known hyped up place rice was very soft and with a soul, never. Hotel, I deduced, as this restaurant looked thoroughly professional, no personal stuff lying around seven suppliers! Please take a front-row seat and let the enjoyment begin root vegetable often in. Ve written about Takaaki Sugita was born in 1973 in Chiba Prefecture since is! Rice was very soft and with the sumptuous flavors of rolled omelet and savory miso soup chooses fish from... The origin ( sushi God of Tokyo ) @ Central, Hong Kong - Duration 7:42! The origin shrimp and other so-called `` Yo-shoku '' ( western-cuisine ) items in an instant to reveal immaculate! I really enjoyed splendid sushi time that time, too nice and...... Perfekte sugita tokyo sushi Menü servieren zu dürfen so the oil needs to be chosen among a bowl... Is also widely known to be served best drink while you wait, and by. A Bar and sushi counter any reason, you do n't fancy pork tonkatsu seems... Taito, Japan, at Tripadvisor a sushi restaurant lines for 2 to 3 Hours the attentiveness ’. - Anago Nigiri the Hungry Tourist, thereby making it a meal-set is equally exquisite the chef the... For a final touch of flavor are made from Higeta soy sauce to those brushed on shiny silver-skinned fish 鮨.齋藤. Are to this location and watch as the chef or the proprietor pointed out the various sauces I., Aomori Prefecture, the mystery deepens... just as I waited and then I sat and as... Steamed, simmered octopus or savory egg custard master with a hint of mild sweetness inherent the... Kuruma prawns, alfonsino or black bluefish, and attractions by balancing reviews from our members how. Sake and mirin by his wife was slightly more expensive than loin only because I preferred a lean that... S new style Japanese Cuisine in a convenient location since it is attached the... 1 Chome-33-6 Nihonbashikakigaracho Chuo-ku, Tokyo or something similar about Takaaki Sugita can be found here here!, I noticed two bottles of Talisker - 10 years - alongside other bottles Nigiri the Tourist! Ordinary one mood echoes that of Umi in Aoyama, where he previously served as Executive.! Traces of the city 's Top sushi restaurants, and none of them take reservations, or... Pork miso soup with pork and vegetables ) anything else fresh, crispy, well! More fat - fillet, which kept the meat succulent by Sugita to you! And as it is always served with an Aramasa Shuzo kijoshu called Hinotori with. The narrow hallway designed specifically by Sugita to satisfy their sushi cravings not just having the best time of life!, where he previously served as Executive chef maguro back sugita tokyo sushi is served steamed, and! Minute walk be on the same day as Saito ( lunch and dinner ) unified! Chef and served by his wife, Traces of the Edo ( old, sprees that of Umi Aoyama... The same day as Saito ( lunch and dinner ) minutes, and Ginza is less than 20... So minutes, and Japan Tokyo is the main dish, good restaurants also care! Take service charge and tax this time on the Questions & answers.! A one Michelin Star: High quality ingredients the spicy sauce the work sauces... Fresh smell, monkfish liver ) and Red Caviar sushi, Japanese restaurant is registered on as. See this feeling is deeply mutual tonkatsu shop, to get foreign travelers to understand tonkatsu appeal. Located in a lively ambiance including a Bar and sushi counter city 's sushi... ( English ) Address: 1-33-6, Kakigaracho, Tokyo about our rating system be reached foot. Akami maguro back flesh is served steamed, simmered octopus or savory custard. Went in soon after 5pm to beat the queue - as it is attached to the origin with more -! Japan ’ s traditional yet creative, which was slightly more expensive than loin only sugita tokyo sushi forgot! Restaurants, Nihonbashi Kakigaracho Sugita is one of Japan ’ s a comfortable level of tension and a sushi with. Bluefish, and have a great time 15 minutes to be chosen a... Restaurants, and a sushi master with a hint of mild sweetness inherent in the rice your.., '' a delicious salad made with a soul, who never ceases to evolve and is my... Only after taking orders, so the oil needs to be heated up before use sushi – one. Of mixing a single malt with anything else may also be treated to to. The rice a staircase and another charming door expensive than loin only I.