I visited for the first time during the best time of the evening session. Two madams were sitting right in front of the chef, talking to him the whole time, and the chef responded politely. The sourness was explosive that day, just as I had anticipated. Probably the best sourness in Tokyo. If you like sour flavors, you must visit. My companion had the Kohada and choked on the intense sourness. As I write this now, my mouth is tingling. The menu includes items other than sushi. The Huedai, Ara, Katsuo, Hokki Shell, Flat Shell, and Flounder Fin. The Botan Shrimp with shrimp miso. Black abalone with liver, blue cheese, and wasabi. Oil rice. Young ayu. Tangy ink mochi. Red sea urchin. Sweet flounder. Medium fatty tuna. Small dried fish. Hokki shell. Vinegared sardine, quite sour. Big fatty tuna with sand guts. Purple sea urchin, cold. Tuna roll, the best part of the end. Good location, good ingredients, good prices. Three people, over 200,000 yen.

If asked about a favorite sushi restaurant in Tokyo, this place would definitely be in the top 5! It's a favorite sushi restaurant that I visit regularly. I love tuna, and I especially love the sushi rice at Sugaya. Winner of the Taberogu Award bronze for 3 consecutive years! Winner of the Sushi TOKYO Top 100 Restaurants 2022! Located just a 2-minute walk from Akabanebashi, the restaurant has a sophisticated interior with a refined atmosphere and a sense of luxury. The owner, Mr. Sugaya, trained for a total of 22 years at several top sushi restaurants in Tokyo, including at Sushi Arai. In 2018, Sugaya opened his own restaurant. Mr. Sugaya has a perfect sense of distance with customers, and his unique atmosphere is calming. I think his kindness is also reflected in his sushi. The sushi rice at Sugaya is blended with vinegar from Yoko Brewery, giving it a punchy and delicious flavor. They have luxurious ingredients like tuna from Yamayuki. Visit date: August 21, 2023. Omakase course: - Squid, bonito, surf clam - Simmered abalone, liver, blue cheese - Cherry shrimp rice, sea urchin - Young sweetfish, cuttlefish ink, sea urchin - Golden eye snapper - Tuna back, firefly squid - Bigfin reef squid - Tuna, seaweed - Surf clam - Pickled dish - Salmon roe - Fatty tuna - Shinko (baby red snapper) - Sea urchin, horse dung, purple - Thick roll - Egg. On this day, I particularly liked the cherry shrimp rice dish. It was a dish that combined cherry shrimp rice with sea urchin and egg yolk sauce with olive oil. When mixed together, it was rich and had an amazing aftertaste. The combination of abalone and blue cheese was also innovative and surprisingly delicious! I am always surprised and delighted every time I visit. It was delicious once again. Thank you for the meal!

Sugaya-san is known for his sushi rice with a strong vinegar flavor and a punch. I personally like vinegar, and I really enjoyed Sugaya-san's sushi rice. The appearance is also beautiful. He even noticed that I am left-handed and placed the sushi in a way that is easy for me to pick up with my left hand. The head chef has a gentle demeanor, creating a very comfortable atmosphere. Even first-time visitors can enjoy their meal without feeling out of place. The prices are on the higher end compared to other high-end sushi restaurants. I have already made a reservation for my next visit, but it's for a year later due to the popularity of the restaurant. Although it's expensive, I look forward to visiting Sugaya-san once a year. Thank you for the wonderful meal.

I love Sugaya-san! When it comes to Sugaya-san, it's all about the firm red vinegar rice and the generously packed tuna with plenty of umami! Today, out of the eight pieces of nigiri, four were tuna! Lately, many places in Boston are serving tuna, even in the summer, because it's so fatty. Delicious.

It's been a long time since I visited Sugaya. This time, I visited for lunch for the first time. It was a hot summer day at noon, and I arrived right at 1 o'clock when the door opened, sweating. The purpose this time was to face the sushi. Since it was lunchtime, I didn't drink much alcohol and focused on each piece of sushi. From the first sashimi to the sea urchin pasta, abalone, ankimo, and then to the nigiri. I must say, Sugaya's sushi is beautiful. Especially the tuna is truly exquisite. However, the price... it became quite expensive. It's about double the price compared to when I first visited a few years ago. Still, it's a restaurant that's hard to make a reservation at. Truly remarkable.

Oh, the omakase menu was a delight! Starting with the fresh clam with wasabi, followed by steamed abalone with mountain wasabi, abalone liver, and blue cheese uni cold pasta. The meal continued with monkfish liver, karasumi, saltwater sea urchin, flounder, medium fatty tuna, firefly squid, bonito simmered in soy sauce, clam, lean tuna, fatty tuna, sea urchin, and egg custard. It was a high-end sushi experience with exquisite ingredients, techniques, and atmosphere. The red vinegar-flavored rice was a defining feature of the restaurant, although it may not suit everyone's taste. Personally, I found it a bit too strong. Nonetheless, the meal was delicious, and the restaurant was truly outstanding. I look forward to revisiting "Sugamiya" and exploring more of its offerings.

Thank you for viewing. I revisited the Tabelog Award 2023 Bronze-winning restaurant, "Sugamiya," which is also one of the top 100 restaurants. It was a gathering of three people. Since the change from "Sushi Sugamiya" to "Sugamiya," the highlight here is the punchy sushi rice. The sushi pieces are a parade of flavors that will captivate sushi lovers. The abalone and ankimo appetizers are generously sized and satisfying. Using high-quality ingredients without hesitation is also a characteristic here. The uni tower and tuna roll are also generously portioned. We left with full stomachs that day. The menu included: "Ara and small fin with wasabi," "Boushu black abalone with liver miso and blue cheese," "Uni cold pasta with swordfish and sushi rice," "Ankimo," "Karasumi," "Oita red sea urchin," "Bonito carpaccio with cherry shrimp, small fish, and shredded seaweed." The nigiri included: "Halibut fin," "Sakaiminato tuna medium fatty," "Squid," "Sakaiminato tuna lean with seaweed," "Striped jack," "Sakaiminato tuna medium fatty marinated," "Horse mackerel," "Sakaiminato tuna fatty," "Shrimp," "Bafun and Murasaki sea urchin gunkanmaki," "Famous fatty tuna roll," "Miso soup with seaweed," "Kappa maki," "Tamago." It was a very enjoyable time. I would love to visit again. Thank you for the meal.

Arrived at 6:00 pm. The price is quite high for sushi, but the taste is top-notch. Therefore, the cost performance is average. It can be challenging for high-end restaurants in that aspect. It's best to judge the taste by actually going there. I lack the vocabulary to express the taste delicately, so it's better to rely on others' reviews for that. I attached images of everything I ate that day for reference. Both the appetizers and sushi were delicious. In my opinion, a good restaurant is one that makes you want to go back. It's natural for expensive places to have great food and service. The true test is whether you feel like returning even after paying a high price for the overall experience. While I recommend this restaurant to others, personally, I may only go again if someone else invites me. Thank you for the meal.

Recently, the quality of fish at restaurants seems to depend more on the supplier than the origin. The top wholesaler is Yamako, and only a limited number of shops source from here. It makes me think about how knowledgeable diners can make things more challenging for chefs. I tried the salad for the first time at Suga Ya, and I could tell that the chefs put a lot of effort into it. While some people may criticize, I look forward to trying new dishes next time, even though Capellini has become a staple. The lineup of Japanese sake was also excellent this time. #Sushi #Japanese cuisine #Suga Ya #Tuna #Yamako #Wholesaler #Salad #Capellini #Japanese sake #Sea urchin #Ankimo #Kohada

Tsukasa Yashima is a sushi restaurant that is difficult to make a reservation at and is famous for it. I visit various sushi restaurants, but this one definitely ranks fifth. It's far from the station, but that doesn't matter when you come here to eat sushi. The interior of the restaurant is full of luxury, and the staff are very polite and attentive. Of course, the sushi is top-notch.

I visited Sugaya-san again for a regular review in June 2023. ▪️Price▪️ Approximately 50,000 yen *including tax for course + drinks ▪️Items Received▪️ Appetizers - 【Kue, Hirame, Kanpachi, Kobudai】★★★ - 【Botan Ebi】★★ - 【Uni Cappellini】★★ - 【Ankimo, Karasumi, Akagai】★★★ - 【Katsuo Carpaccio】★★ Sushi - 【Doro Shako】★★ - 【Chutoro】★★ - 【Torikai】Nanao ★★ - 【Akami】★★ - 【Shima Aji】★★ - 【Otoro】★★★ - 【Iwashi】★★ - 【Kuruma Ebi】★★ - 【Uni Tower】★★ - 【Toro Tac】★★ Details: Appetizers - 【Kue, Hirame, Kanpachi, Kobudai】★★★ - Botan Ebi with Wasabi, Ebi Miso, Blue Cheese - Uni Cappellini - Ankimo, Karasumi, Akagai ★★★ - Katsuo Carpaccio Sushi - Doro Shako - Chutoro - Torikai Nanao - Akami - Shima Aji - Otoro - Iwashi - Kuruma Ebi - Uni Tower - Toro Tac Thank you for viewing. If you found this helpful, please give it a like or follow. I also have an Instagram account, which you can visit at the following URL: https://www.instagram.com/gatarou19

It's Saturday night in Azabu Higashi. After watching a movie at Roppongi Hills, we made our way to Sugaya, arriving just before 6 o'clock. This time, we were not alone but accompanied by a lady named Kiri, who claims to transform from Fujiko Mine to Ura Kiko occasionally. We sat at the end of the counter and enjoyed a variety of sake, indulging in six different types. The chef, Mr. Sugaya, continues to impress with dishes like katsuo carpaccio with olive oil and uni pasta. The sushi has also evolved, with a blend of Niigata's Shin no Koku rice and new rice. The evening was filled with delicious dishes like akagai with blue cheese, and the chef's relentless pursuit of excellence is evident in every bite. The restaurant was bustling with customers, and each dish showcased the chef's dedication to his craft. The sushi, made with fresh fish from various regions, was a highlight of the meal. The evening ended with a variety of sake options to complement the meal. Overall, Sugaya continues to impress with its innovative dishes and commitment to quality.

On this day, I was invited to a private party at Sushiya Sugaya, which was a bit different from usual. It was my first time trying pasta at a sushi restaurant. The last time I visited was during the pandemic, and they were lamenting the lack of ingredients. I had food that didn't quite match Sugaya's usual standards, but the prices remained the same. I thought I might not come back here again. However, this time they seemed to have returned to their original level. This restaurant still serves strong shari (sushi rice) that pairs well with tuna.

This is my second visit, with the last one being in February. Just like last time when I was impressed by the shirako risotto as an appetizer, this time we had uni and swordfish capellini. The olive oil used for the carpaccio was bought in bulk from a famous store, and I want to try to find and purchase it as well since I often visit that store. By blending new and old rice and adding a strong vinegar, the sweetness of the rice is enhanced, and it perfectly intertwines with the toppings, creating an explosion of flavors with each bite. It's like the Explosion magic from "That Time I Got Reincarnated as a Slime," where it bursts in your mouth. One dish that stood out was the simmered clams. The sweetened clams paired with the sushi rice created an amazing synergy. I didn't take many photos because I couldn't wait to eat the sushi. I also had an additional kohada sushi. Looking forward to the next visit, thank you for the meal.

For those who prefer the clear taste of red vinegar, Shari at Akabanebashi would be irresistible. The appetizers of seared prawn, prawn miso, and blue cheese were delicious. The uni and tachiuo capellini was rich and interesting. #foodie #deliciousfood #gourmet #Tokyofood #top100restaurants