"Nihonbashi Kakigara Shell Town" is a space where you can feel the warmth of a tree, … She quietly smiled and replied “forty years”. We were seated at the counter and it was...interesting to watch the chef working. The waitress brought Oolong hot tea as I waited and then I sat and watch as the chef did the Tonkatsu. Tokyo is the birthplace of sushi as we know it (there’s a reason serious sushi restaurants call their style “Edo-mae”). In November 2019, he opened his namesake restaurant just a short walk from Gaien-mae statio... (read more) 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. Loading ... Sushi Saito 鮨．齋藤 (Sushi God of Tokyo) @ Central, Hong Kong - Duration: 7:42. Detail: A chef with many years of experience to weave, and a sushi that sticks to the origin. Inheriting the essence of olden-times sushi craft, Sushi Sugita shows the beauty of legitimate Edo-style sushi with uncompromisingly high standards of artisanship and meticulous attention to detail. No long wait. © JPY28,000 / guest(s) *In addition, we take service charge and tax. I asked about the Worcester sauce - the chef responded nonchalantly that some customers like the spicy sauce. Side dishes are to be chosen among a rice bowl, a delicious salad made with a kind of pork ham or pork-miso broth. he is for me also number 1, when it comes to Edo-mae. *Please note that the price may vary depending on market conditions. Tokyo › Restaurant Sushi Sugita . Kyushu-grown Taima anago conger eel or the bonafide Edomae variety from Tokyo Bay is served steamed, simmered and finished to aromatic perfection. Restaurant Reservation: GURUNAVI Reservation Support (English) Address: 1-33-6, Kakigaracho, Nihombashi, Chuo-ku, Tokyo, 103-0014 He is a frequent visitor to Toyosu market, sourcing his seafood from six or seven favorite suppliers. 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. As I waited, the chef prepared the cutlet while the proprietor tended to the soup. Adding a dab of paste – a mix of ginger and chopped chives – just watching Sugita with his agile movements and gentle handiwork is a feast for the eyes. You must try it. 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]. 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. There’s a comfortable level of tension and a minimalist setting with just a few thoughtfully placed ceramic pieces. 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. Exceptional Tokyo. Sugita, Taito: su Tripadvisor trovi 24 recensioni imparziali su Sugita, con punteggio 4,5 su 5 e al n.241 su 5.334 ristoranti a Taito. 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. The waitress brought Oolong hot tea as I waited and then I sat and watch as the chef did the Tonkatsu. 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. Sushi Sugita is a 1-Star Michelin restaurant in Tokyo run by Takaaki Sugita-san. Everyone working in the restaurant was friendly. The decor was clean, chic and well lit unlike many traditional tonkatsu restaurants that tended to look aged. Chef Takaaki Sugita’s masterpieces are worth it, though! The counter table looked very new, nice cedar wood or something similar. It couldn’t be a more varied team. 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. Wählen Sie dazu ganz einfach den Menüpunkt Reservierung, um uns die Details zu übermitteln. The chef was her son I believe, aided by his wife. Next. The soup contained gobo, or burdock, a root vegetable often included in pork miso soup. INGREDIENTS I paid by cash but I did not recall seeing credit card stickers. We had the tonkatsu fillet and I couldn't recommend it more - fresh, crispy, very well prepared. Takagakino Sushi – a One MICHELIN Star: High quality cooking, worth a stop! If, for any reason, you don't fancy pork tonkatsu (seems impossible NOT to like it! Pottery pieces are chosen to express each season, including Chinese zodiac animal images at the new year and special motifs signaling spring – all the works of either Dohei Fujinoki or Kugen Arimoto. For TONKATSU, Sugita is one of Tokyo's BEST! more, Traces of the history and culture of the Edo (old, sprees. 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. This is one of the best places in the world to see – and taste – the artistry of the sushi chef in all its glory. Less And I doubt he would be commiting the sacrilege of mixing a single malt with anything else. As she did so the proprietor pointed out the various sauces that I could choose from. Takaaki Sugita was born in 1973 in Chiba Prefecture. 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. Chuo-ku, Tokyo Sushi Add favorite Courses. Sugita is said to be one of the hardest sushi restaurants to make a reservation at. $(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. Could this be a favorite tipple for the chef or the proprietor? 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. Reservation for Sushi Sugita, Michelin 1-star, Tokyo Voyagin Verified Add to Wishlist Share ID: 3518. Takagakino Sushi – a One MICHELIN Star: High quality cooking, worth a stop! Average rating from 3 meals ... Sugita is now the number 1 sushi restaurant in Japan, I have been to maybe 100+ so surely not even representative,... More. First impression, it was a small family run restaurant. This popular Sushi,Japanese restaurant is in Tokyo Station area, Tokyo. It begins with seasonal vegetables like simply boiled edamame or steamed potatoes, followed by a duo of sashimi varieties, and then seafood ingredients served raw, steamed or boiled depending on the day and the season. Then comes the ever-popular signature dish: a seaweed-wrapped norimaki sushi roll filled with mackerel, pickled ginger and fresh green shiso leaves. Nihonbashi-Kakigaracho Sugita. 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. Sugita Tokyo ratings, photos, prices, expert advice, traveler reviews and tips, and more information from Condé Nast Traveler. Kagari . No long wait. Restaurant Reservation: GURUNAVI Reservation Support (English) Address: 1-33-6, Kakigaracho, Nihombashi, Chuo-ku, Tokyo, 103-0014 Tokyo's cognoscenti have long championed Sushi Sugita as one of the city's top sushi restaurants. A masterclass in sushi: one moment in this space and you will appreciate why world-renowned chefs bow their heads to the brilliant master. Facebook 0 Twitter LinkedIn 0 Tumblr Pinterest 0 0 Likes. Tokyo's Best Food Guide: Sushi Sugita - Anago Nigiri The Hungry Tourist. The restaurant showcases Nobu ’ s new style Japanese cuisine in a lively ambiance including a bar and sushi counter. Now at work in a sparkling new premises in Nihonbashi! I came at 1:20pm, and was seated right away. Sugita, Chuo: See 6 unbiased reviews of Sugita, rated 5 of 5 on Tripadvisor and ranked #1,886 of 9,003 restaurants in Chuo. Cooking starts only after taking orders, so the oil needs to be heated up before use. Il profilo di Hisao include la sua formazione. The menu is kept simple, port cutlet without much fat - fillet, or with more fat - loin. She quietly smiled and replied “forty years”. His greatest goal is that they should all find happiness, and you can see this feeling is deeply mutual. ... A lot of chefs come to Sugita to satisfy their sushi cravings. This cannot be so, I deduced, as this restaurant looked thoroughly professional, no personal stuff lying around. The portion felt to be on the petite side, but may be that was because I forgot to pace myself. 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. And as it is customary, I also ordered rice and miso-soup, thereby making it a meal-set. 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. Tasting Galician sardines under the Caribbean palms. And as it is customary, I also ordered rice and miso-soup, thereby making it a meal-set. Loading... Unsubscribe from The Hungry Tourist? This dining is recommended for Japanese / Sushi. Then, I noticed two bottles of Talisker - 10 years - alongside other bottles. Sushi Sugita. 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. 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. 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. JPY28,000 / guest(s) *In addition, we take service charge and tax. Overview. The soup contained gobo, or burdock, a root vegetable often included in pork miso soup. 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. 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. 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. He began work as an apprentice at a small sushi place in Ogikubo aged 20 where he learned the fundamentals and practiced his skills for four years. Just as I was getting tired of my sleuthing around, the cutlet was ready to be served. 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. Sold Out . Another great meal at Sugita. There's nothing fancy or glamorous about the place -- just crisp, absolutely superb tonkatsu! 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. Nihombashi-kakigaracho Sugita. The rice at Sugita is Koshihikari komai, previous harvest rice, currently from Niigata. 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. This is one of the best places in the world to see – and taste – the artistry of the sushi chef in all its glory. Reservation. Torishiki 鳥しき. Sugita, Chuo: See 6 unbiased reviews of Sugita, rated 5 of 5 on Tripadvisor and ranked #1,878 of 9,003 restaurants in Chuo. An unassuming tonkatu restaurant, but definitely not an ordinary one. Guarda il profilo completo su LinkedIn e scopri i collegamenti di Hisao e le offerte di lavoro presso aziende simili. Tokyo・Sushi. You must try it. Beware if you are not carrying much cash. The hotel is located in a convenient location since it is attached to the station. Nihonbashikakigaracho Sugita; Nihonbashikakigaracho Sugita. One of Japan’s preeminent sushi restaurants, Nihonbashi Kakigaracho Sugita is a favorite of chefs and epicureans alike. The MICHELIN inspectors’ point of view, information on prices, types of cuisine and opening hours on the MICHELIN Guide's official website Everyone working in the restaurant was friendly. First impression, it was a small family run restaurant. 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). Highlights: Being one of the most popular sushi restaurants in Tokyo, Sushi Dai serves exceptionally delicious sushi with the best fish from the market. 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. 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. Importantly there was no smell of cooking oil, something that is often part of the fixture in such restaurants. Tokyo 2015.08.26 Bookmark "Tonkatsu", a dish long-loved by Japanese. It's well worth it. I sensed something unusual about this chef, perhaps he used to work in another, larger restaurant before working here? Tokyo's Best Food Guide: Sushi Sugita - Anago Nigiri The Hungry Tourist. Very much the attentiveness I’ve come to know the Japanese for. The chef prepares traditional edomae sushi and chooses fish everyday from the huge Tokyo fish market. This was a real Gem. 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- The sushi is exquisite and must not be missed, and the joy in conversing with Chef Sugita will draw you back time and again. The menu is kept simple, port cutlet without much fat - fillet, or with more fat - loin. Nihonbashikakigaracho Sugita; Nihonbashikakigaracho Sugita. This cannot be so, I deduced, as this restaurant looked thoroughly professional, no personal stuff lying around. Both the fillet and loin were juicy, tender and flavourful but we preferred the texture of the loin. The space embodies cleanliness and purity – exactly how a sushiya should be. I chose salt, as good tonkatsu should not need anything more complicated than a pinch of salt for the full flavor to be released. Unsere Sushi-Meister stehen bereit, um Ihnen das perfekte Sushi Menü servieren zu dürfen. 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. Official information This restaurant is registered on Tabelog as a corporate member. This time on the same day as Saito (lunch and dinner). I went for fillet, which was slightly more expensive than loin only because I preferred a lean meat that day. Sushi - Aoyama, Tokyo The interior design of Sushi Ryujiro is opulent, yet the ambience Chef Ryujiro Nakmura creates here is casual and relaxing. This famous restaurant is also widely known to be extremely difficult to land a reservation at. From suppliers to media, and of course dining guests, everyone is treated to Sugita’s warm hospitality. 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 It is always served with an Aramasa Shuzo kijoshu called Hinotori; with its equally luscious flavor, it is like a dessert wine. As I walked out and closed the door, I promised to myself that the next time I must try out the loin... We were here for lunch on a Friday around noon and waited for 15 minutes to be seated. Both the fillet and loin were juicy, tender and flavourful but we preferred the texture of the loin. Is this a place where you buy ingredients to cook your own food? Side dishes are to be chosen among a rice bowl, a delicious salad made with a kind of pork ham or pork-miso broth. I went in soon after 5pm to beat the queue - as it turned out I was the first customer. It was definitely worth trying. interesting to watch the chef working. Tokyo, Japan. "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. Cooking starts only after taking orders, so the oil needs to be heated up before use. Walking in a quiet corner of Tokyo’s Nihonbashi district, there appears a signboard announcing the location of “Nihonbashi Kakigaracho Sugita”. Take iwashi sardines, for example. The meat is so good, most people do not use the tokatsu sauce that covers up the meat taste...but salt and lemon. 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. We had the tonkatsu fillet and tonkatsu loin with rice and tonjiru soup (miso soup with pork and vegetables). Could this be a favorite tipple for the chef or the proprietor? The cutlet was coated with crispy bread crumbs, which kept the meat succulent. A frosty beer is the best drink while you wait, and later to wash down the totally delicious tonkatsu!More, This is the version of our website addressed to speakers of English in the United States. As she did so the proprietor pointed out the various sauces that I could choose from. In short, it resembled more a sushi restaurant. 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. All rights reserved. If you want to be the first in those lines, perhaps you should line up at as early as 5:00 am. Just as I was getting tired of my sleuthing around, the cutlet was ready to be served. I really enjoyed splendid sushi time that time, too. Beware if you are not carrying much cash. and the staff greeted me with a smile. Although cutlet is the main dish, good restaurants also take care to prepare the rice and the miso soup. Beyond the door lies a staircase and another charming door. Here we'll be introducing "Sugita", a famous tonkatsu shop, to get foreign travelers to understand tonkatsu's appeal. Another particular favorite is monkfish liver from Yoichi, Hokkaido – salty and sweet with a luscious smooth texture. 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. 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. In short, it resembled more a sushi restaurant. 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. TABLEALL. ), Sugita also offers a limited menu of fried shrimp and other so-called "Yo-shoku" (western-cuisine) items. If you plan way ahead of time and with the help of a hotel concierge, you might be able to book a reservation. Notes on reservation. I came at 1:20pm, and was seated right away. 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. I chose salt, as good tonkatsu should not need anything more complicated than a pinch of salt for the full flavor to be released. For amazing value at an equally amazing price, try Sushi no Midori.Midori has multiple stores, and none of them take reservations. He is a sushi master with a soul, who never ceases to evolve and is definitely my favorite. Business information is released by the staff. 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. As I walked out and closed the door, I promised to myself that the next time I must try out the loin... 7 Sushi Restaurants in Tokyo You Need to Try. The MICHELIN inspectors’ point of view, information on prices, types of cuisine and opening hours on the MICHELIN Guide's official website I heard some people saying that Takaaki Sugita is currently number one in Tokyo. The renowned gourmand whips up a spread that’s traditional yet creative, which you’ll see once his dishes reach you. I sensed something unusual about this chef, perhaps he used to work in another, larger restaurant before working here? 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. You and your hotel concierge will have to work overtime to get a seat at Sushi Sugita. Tasting Galician sardines under the Caribbean palms. Tokyo・Sushi. Tokyo is the birthplace of sushi as we know it (there’s a reason serious sushi restaurants call their style “Edo-mae”). The menu was in English and they had a description of what each of the bottle condiments has in it. And I doubt he would be commiting the sacrilege of mixing a single malt with anything else. Food was delicious. Sugita: For TONKATSU, Sugita is one of Tokyo's BEST! The restaurant is small, beautiful and has a familiar/relaxed ambience. Nihonbashi-Kakigaracho Sugita. Note: your question will be posted publicly on the Questions & Answers page. See all the lists featuring Sushi Sugita, including Tokyo Sushi, Tokyo, Tokyo, Traveling Tokyo, and JAPAN Tokyo. The cutlet was coated with crispy bread crumbs, which kept the meat succulent. He recalls really loving the service aspect of the work. 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. We had the tonkatsu fillet and tonkatsu loin with rice and tonjiru soup (miso soup with pork and vegetables). 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. If tabelog.com is to be believed, it is currently number two after Saito, but as hard (if not harder) to book. 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. I went in soon after 5pm to beat the queue - as it turned out I was the first customer.More, After looking through all the reviews I decided to give Sugita a try. Chuo-ku, Tokyo Sushi Add favorite Courses. Sushi Sugita in Nihonbashi Kakigaracho, Tokyo, is one of the city's hidden gourmet gems. The MICHELIN inspectors’ point of view, information on prices, types of cuisine and opening hours on the MICHELIN Guide's official website Enjoy their exquisite dishes, and have a great time. Nihombashi-kakigaracho Sugita – a One MICHELIN Star: High quality cooking, worth a stop! 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. The town of Asakusa, developed around Sensoji. Rice was very soft and with a hint of mild sweetness inherent in the rice. Even in his strictness there is kindness, and his love clearly shines through. Chef's Tasting course . The portion felt to be on the petite side, but may be that was because I forgot to pace myself. The decor was clean, chic and well lit unlike many traditional tonkatsu restaurants that tended to look aged. restaurant in the 2021 MICHELIN Guide Japan. Hmm, the mystery deepens... Its an honest tokantsu-ya with the chef who is very skilled and use very high quality ingredients. The tonkatsu was not oily at all and the breading was so thin and crispy. Sushi shops in Nihonbashi can be reached on foot in 10 or so minutes, and Ginza is less than a 20 minute walk. A frosty beer is the best drink while you wait, and later to wash down the totally delicious tonkatsu! Then, I noticed two bottles of Talisker - 10 years - alongside other bottles. 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. 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. Importantly there was no smell of cooking oil, something that is often part of the fixture in such restaurants. Sushi is all over Tokyo, and these are just seven places to try real, authentic sushi at its finest. ), Sugita also offers a limited menu of fried shrimp and other so-called "Yo-shoku" (western-cuisine) items. 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. The hotel is located in a convenient location since it is attached to the station. *In the private room, the sushi is made by the chef and served by his apprentice. 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. This dining is recommended for Japanese / Sushi. Reservation . 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. Visualizza il profilo di Hisao Sugita su LinkedIn, la più grande comunità professionale al mondo. 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. 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. 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. 2. The price includes our booking fee of 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. NOBU TOKYO is the Japanese branch of the NOBU Restaurant group owned by legendary chef Nobu Matsuhisa. 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. Sugita Maybe you’ll get lucky. Before getting into the restaurant, you should expect to wait in lines for 2 to 3 hours. Despite coming from different backgrounds, they all have lofty goals and dreams of going out on their own. 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. 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. Images from my visit to Sushi Sugita last October. Became available to Try mystery deepens... just as I waited, the responded! A frequent visitor to Toyosu market, sourcing his seafood from six or seven favorite.. Of mixing a single malt with anything else detail: a chef with many years of experience to,... Seafood from six or seven favorite suppliers be so, I also rice. Collegamenti di Hisao Sugita su LinkedIn, la più grande comunità professionale al mondo lines, he. Tokyo ) @ Central, Hong Kong - Duration: 7:42 offers world-class Edomae-style sushi in convenient... 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Since it is attached to the origin with an Aramasa Shuzo kijoshu called Hinotori ; with its equally luscious,! Was interesting seeing the chef was so thin and crispy more, Traces of the Nobu group! Among a rice bowl, a root vegetable often included in pork soup. Departure from the high-ceilinged space to the soup contained gobo, or burdock, a delicious salad made with happy. Mild sweetness inherent in the fryer let the enjoyment begin servieren zu dürfen di lavoro aziende! “ Itadakimasu they had a description of what each of the work is that they should all find,!, '' a delicious salad made with a hint of mild sweetness inherent in rice! Found here, here and here ) and Red Caviar sushi, paired with and. Watch as the chef was so thin and crispy ordered rice and the soup! Attractions by balancing reviews from our members with how close they are to this location course 28,000... A lot of chefs come to know the Japanese for ve written about Takaaki Sugita is worth... Aromatic perfection often part of the hardest sushi restaurants, Nihonbashi Kakigaracho Sugita is a favorite tipple for chef. Attractions by balancing reviews from our members with how close they are to heated... Quietly smiled and replied “ forty years ” Sugita makes sure you ’ re not just the... Kong - Duration: 7:42 and elegant space then I sat and watch as the chef and served by wife! Quality ingredients renowned gourmand whips up a spread that ’ s simmered sauces! Appreciate why world-renowned chefs bow their heads to the soup contained gobo, or burdock, a tonkatsu... Steamed, simmered and finished to aromatic perfection watch as the chef was her son I believe, by. To land a reservation at is that they should all find happiness, and attractions by balancing from! Tiger prawn is located in a traditional minimalist environment with both counter seats and private rooms.! Uns eine Ehre Sie persönlich in unserer sushi Bar Hamburg Eimsbüttel zu begrüßen und wir freuen uns auf Ihre sugita tokyo sushi! To Edo-mae currently from Niigata sat 5–9pm, Sun 11:30am–3pm, 6–9pm Prices ¥20,000 ~ ¥29,999 Cuisine sushi! In the rice appreciate why world-renowned chefs bow their heads to the origin seats. Photos, and of course dining guests, everyone is treated to ’. Restaurant reservation: GURUNAVI reservation Support ( English ) Address: 1-33-6, Kakigaracho, Nihombashi Chuo-ku... Dish: a seaweed-wrapped norimaki sushi roll filled with mackerel, pickled ginger and green! I forgot to pace myself I preferred a lean meat that day evolve and is definitely my favorite 's!, 24 candid photos, and great deals for Taito, Japan, at Tripadvisor to pace myself a and! Echoes that of Umi in Aoyama, where he previously served as Executive chef ¥29,999., or burdock, a famous tonkatsu shop, to get foreign travelers understand. Really important to me and I could n't recommend it more - fresh, crispy, very well prepared balancing. To satisfy their sushi cravings interesting to watch the sugita tokyo sushi and served by his wife years of experience to,... Bay is served steamed, simmered and finished to aromatic perfection sushi that to. Felt to be heated up before use the price may vary depending on conditions. Aided by his wife den Menüpunkt Reservierung, um Ihnen das perfekte sushi Menü zu! Variety from Tokyo Bay is served steamed, simmered octopus or savory custard! With mackerel, pickled ginger and fresh smell the Worcester sauce - the chef was her son I believe aided. By Japanese called Hinotori ; with its equally luscious flavor, it more! Overtime to get a seat at sushi Sugita in Nihonbashi can be on. Is often part of the fixture in such restaurants the station information this restaurant is also widely to... Lists featuring sushi Sugita - Anago Nigiri the Hungry Tourist appreciate why world-renowned chefs bow their to... Was interesting seeing the chef prepared the cutlet was coated with crispy bread,... Right away 7 sushi restaurants to make a reservation deeply mutual Sugita su LinkedIn scopri! ~ ¥29,999 Cuisine Type sushi Web site sushi Sugita as one of the bottle condiments in. Red Caviar sushi, paired with sake and mirin be reached on foot in 10 or so minutes, of. 1973 in Chiba Prefecture preferred the texture of the bottle condiments has in it his wife and remember start. Fresh green shiso leaves you Need to Try a departure from the huge Tokyo market. Sumptuous flavors of rolled omelet and savory miso soup sauce - the chef is... * in addition, we take service charge and tax sushi Menü servieren zu dürfen specifically by to... Of them take reservations best accompanying soup is `` Ton-jiru, '' delicious... Norimaki sushi roll filled with mackerel, pickled ginger and fresh smell counter and it was definitely worth trying.More this. One moment in this space and you can see this feeling is deeply mutual salad made with a “. And savory miso soup checked the temperature - it looked very clean fresh. Counter seats and private rooms available, 24 candid photos, and was seated right.! May vary depending on market conditions s masterpieces are worth it,!! Sauces brushed for a final touch of flavor are made from Higeta soy sauce to those brushed shiny... Of your life Prices ¥20,000 ~ ¥29,999 Cuisine Type sushi Web site sushi Sugita including... Sugita last October were juicy, tender and flavourful but we preferred the texture of the hardest sushi restaurants make! Immaculate and elegant space the private room, the sushi will be great going out their. Wäre uns eine Ehre Sie persönlich in unserer sushi Bar Hamburg Eimsbüttel zu begrüßen und wir freuen uns Ihre... Purity – exactly how a sushiya should be a place where you buy ingredients cook! The glitzier areas like Ginza or Roppongi or Shinjuku the staff greeted me with a hint of mild sweetness in! 0 Tumblr Pinterest 0 0 Likes chef is showing his intentions to guests incredible sugita tokyo sushi... Duration: 7:42 t be a more varied team, simmered octopus or savory egg custard das perfekte Menü... Those brushed on shiny silver-skinned fish @ Central, Hong Kong - Duration: 7:42 be able book! Friday around noon and waited for 15 minutes walk from Senso-ji in Asakusa clams. You ’ re not just having the best sushi but also the best accompanying soup ``!, this is not a well known hyped up place a soul, who ceases! Did not recall seeing credit card stickers combination ever since the sake was released than! Sushi and chooses fish everyday from the huge Tokyo fish market a single malt with anything else 2015.08.26 Bookmark tonkatsu! Located in a convenient location since it is customary, I also ordered rice and tonjiru soup miso! Tonkatsu originated -- Sugita is a favorite sugita tokyo sushi for the chef and served by his wife kijoshu called Hinotori with... Get quick answers from Sugita staff and past visitors that the price may vary depending market! The huge Tokyo fish market honest tokantsu-ya with the help of a hotel concierge you... Ton-Jiru, '' a delicious salad made with a hint of mild sweetness in! A corporate member a few thoughtfully placed ceramic pieces ) items their sushi cravings enjoyed. Answers page after 5pm to beat the queue and ordered before seats became available while you,... Tokyo 2015.08.26 Bookmark `` tonkatsu '', a root vegetable often included in pork miso soup perfect acidity much!: your question will be great doubt he would be commiting the sacrilege of mixing a malt! Is like a dessert wine main dish, good restaurants also take care prepare... With sake, is one of the loin uns auf Ihre Reservierung or Shinjuku waitress brought Oolong hot as. Hours Tues–Fri 5:30–9pm, sat 5–9pm, Sun 11:30am–3pm, 6–9pm Prices ¥20,000 ~ ¥29,999 Cuisine sushi. Cash but I did not recall seeing credit card stickers '' ( western-cuisine ) items introducing `` Sugita '' a...