Thank you for viewing. I revisited the Michelin two-star restaurant "Nihonbashi Kaki no Kaito Sugi" which won the Tabelog Award 2023 GOLD. The head chef, Sugita, entertained us with his exquisite talk and cheerful demeanor, making the whole experience full of laughter. It's truly amazing how he keeps the customers entertained and happy throughout. We completed all 13 dishes, not only at our table but also at the counter with 8 people. The atmosphere was lively, and even though we were full, some still wanted more. The standout dishes of the day were the tender, flavorful abalone prepared over two days, as well as the kawahagi with liver, hirame with engawa, and the delicious nigiri sushi. Everything was delicious, but these were particularly memorable. The menu included ginkgo nuts from Soejima, abalone from Chiba, kawahagi with liver, hirame with engawa, and many more delightful dishes. We had a great time and look forward to visiting again. Thank you for the wonderful meal.

Received on September 23, 2023 (Saturday) at Ginka (Aichi) Steamed abalone (Chiba) Flounder (Iwate) with wasabi soy sauce River crab (Oita) with liver soy sauce Mehikari kasuzuke Anago chawanmushi Ankimo with cucumber and Nara pickles (paired with Shinsei Hinotori) Sujiko miso-zuke Akamutsu shiokara Hokkigai with ginger soy sauce Grilled anago with shiokara Shirayaki unagi Tairagi simmered in soy sauce Scallop grilled on the shell Ika somen-yaki Tai with lightly cured kombu Tuna (akami) Tuna (seared toro) Aji Ikura Kuruma ebi Red sea urchin (Karatsu) Simmered anago Tamago August Beer Pilsner Furusawa barley shochu with soda water

I visited the well-known sushi restaurant Sushisugita in Nihonbashi Kakigaracho. It was my first visit and I was grateful for the invitation to dine there. I sat at the counter and watched the chef skillfully prepare each dish, creating a delightful dining experience. Here is what I had: -Ginko nuts -Mirugai (geoduck clam) and Hirame (flounder) -Mihikari's kasuzuke (marinated in sake lees) -Chawanmushi (savory egg custard) -Isoyaki scallop -Ankimo (monkfish liver), sujiko (salmon roe), hinadori (firebird) -Tachiuo (beltfish) -Tako no yawarakani (soft-boiled octopus) -Anago no shiroyaki (grilled conger eel) -Kohada (gizzard shad) -Sumiika (squid) -Katsuo (bonito) -Ara no kobujime (marinated fish) -Maguro no zuke (marinated tuna) -Chutoro (medium fatty tuna) -Aji (horse mackerel) -Hokkigai (surf clam) -Kurumaebi (tiger prawn) -Uni (sea urchin) -Otoro (fatty tuna) -Anago (conger eel) -Tamago (egg) I also had a few additional small dishes and nigiri. The chef's craftsmanship was mesmerizing, as he delicately prepared each piece of sushi. The size of the rice and fish was substantial, and the flavors paired perfectly with the sake I enjoyed. The chef was friendly and engaging, making the dining experience even more enjoyable. I look forward to returning and highly recommend Sushisugita to any sushi lover. Thank you for the wonderful meal!

In September, Sugi-san served a delightful mix of summer and autumn dishes, possibly influenced by the lingering heat of summer. The omakase menu included edamame, steamed abalone, flounder, pickled mehikari, steamed conger eel, grilled scallops, ankimo, abalone liver miso, and the exquisite "Hinotori" sake by Shinsei brewery. The nigiri selection featured small fins, squid ink, red sea bream, yellowtail, young sea bream, medium fatty tuna, small sardines, kelp-cured fish scraps, salmon roe, shrimp, sea urchin, and lean tuna. Additional dishes included grilled red mullet, steamed conger eel, and clam miso soup. The drink of choice was bottled beer and a delightful selection of sake, totaling approximately 50,000 yen for three people.

The last time I visited was before Corona. So it's been a really long time. I truly enjoyed Sugi-san's sashimi and sushi. When I eat sashimi that I usually buy at the supermarket, I wonder what it really is. It's a deliciousness that can't be compared to places like Levetchi. But tonight, maybe because of the excitement, I ended up drinking a little too much. Well, it was a happy night. Thank you for the feast.

I went to my favorite restaurant, Nihonbashi Kakigaracho Sugita. The meal started with appetizers like edamame, abalone, flounder, fresh squid, kasuzuke, grilled golden eye snapper, chawanmushi, flat shell, grilled sea eel, liver with miso, pickled fish, soft octopus, sea urchin with miso, herring roe, conger eel, grilled white fish, sushi, shinko, hada, fresh squid, fried red snapper, horse mackerel, medium fatty tuna, horse mackerel with salt, crab claw, kanpachi, tamago, and more. Once again, the dishes prepared by the skilled chef were delicious and consistent. I look forward to visiting again. Thank you for the wonderful meal.

Sugita in Nihonbashi Kakigaracho is the top-ranked restaurant in all genres on Tabelog! I visit this beloved restaurant once every two months. It has won The Tabelog Award 2023 Gold, and was selected as one of the Tabelog Sushi TOKYO Top 100 in 2022. The Tabelog rating at the time of my visit is 4.71. In 2023, it received 2 Michelin stars. The way Chef Sugita skillfully prepares each piece of sushi, placing it elegantly on the wooden geta, is truly impressive. The way the sushi rice sinks softly is always a sight to behold. It is a real treat to be able to eat in front of Chef Sugita! Here are some of the dishes I enjoyed (※sake ● otsumami ◎ sushi): First, a toast with beer ● Sajima octopus ● Aomori flounder ※Higan sake ● Miso-cured firefly squid ● Kinmedai chawanmushi ◎ Noto sardine roll ※Hiroki from Fukushima ● Ankimo Nara-style pickles ● Masuko ※Shinsei fire chicken ● Negi maguro (green onion and tuna) ● Isobe-yaki ◎ Small skin shinko 1.5 pieces ◎ Small skin ◎ New squid ◎ Red sea bream ◎ Bonito ◎ Kasugo ◎ Akami (lean tuna) ◎ Toro (fatty tuna) ◎ Ikura (salmon roe) ◎ Ezo bafun uni (sea urchin) ● Asari clam soup ◎ Anago (sea eel) ● Tamago (egg) added ◎ Kohada (gizzard shad) ◎ Boiled clam. I was very satisfied this time too! Chef Sugita waits until the new shinko fish grows quite large before using it. On this day, it was served as 1.5 pieces, and when compared to the kohada, you can really taste the difference in flavor! Negi maguro is a favorite dish that I always add at the end. The best! Thank you for reading until the end! If you could 'like,' 'follow,' 'save the restaurant,' or leave a 'comment,' it would be a great encouragement for the future, so thank you in advance!

Visited again in August (23rd). Once again, the flavors were amazing! Enjoyed the crispy texture and fatty richness of horse mackerel and striped jack, as well as the refreshing yet flavorful summer tuna. The menu for this visit included steamed edamame, abalone and octopus chawanmushi, grilled flatfish and conger eel, maple vinegar oysters, abalone liver miso, and more. The sushi selection was also fantastic, with items like baby sardine, striped jack, bonito, horse mackerel, and more. The atmosphere of the restaurant is beautiful, with a white counter and the comforting smile of the owner, Mr. Sugita. This place is truly a gem!

2023.8. Shin Sugita / Nihonbashi Kakigara-cho Sugita Edamame A summer delicacy to enjoy with the breeze. Not a big fan, so this amount is satisfying. Halibut & Tsubugai Halibut from Aomori Prefecture and Tsubugai from Akkeshi, Hokkaido, served with wasabi and soy sauce. The halibut has a perfect chewy texture and a deep sweet flavor. The Tsubugai has a crunchy texture with a wild sweetness that shines through. The contrast between the sweetness and texture of the ingredients is wonderful. White-grilled conger The surface is slightly crispy, and the gelatinous texture that covers the teeth releases a rich umami and sweetness. The aroma of the conger that lingers after eating is amazing. Iwagaki From Mie Prefecture. Not my favorite, but it looked delicious so I couldn't resist. The creamy taste and texture of the plump flesh is delicious. Miso-marinated trout roe Smaller than ikura, these tiny trout roe burst with miso sweetness and the umami of the roe. Perfect for pairing with rice! Monkfish liver and cucumber Nara-zuke A classic combination that I tried for the first time. The different sweetness of the monkfish liver and cucumber Nara-zuke blend beautifully, especially when paired with "Hinotori" sake from Shinsei Shuzo, creating a delightful mix of three sweetness in the mouth. Grilled swordfish A classic grilled dish. The swordfish has a fluffy texture with a juicy umami that bursts in the mouth, complemented by the refreshing taste of vinegar citrus. Simmered octopus Although called "simmered," the octopus still retains its texture, and the overflowing umami when chewed is incredible. Fresh squid Sugita-san's fresh squid, served in two pieces. Despite being fresh, the small pieces are juicy with a burst of umami. Kojiri And then, the wonderful flow of Kojiri, unique to this season. While Edo-style fresh squid is good, Kojiri excels in its juiciness. Fresh squid The offspring of a black squid. Despite its small size, it has a crispy texture and is delicious. Konbu-cured halibut The halibut, cured to a gleaming amber color with konbu, reveals the depth of the halibut's umami with each bite. Bonito Once in the mouth, a faint fragrance emerges, and the dehydrated flesh, due to the curing, is packed with umami, making it incredibly delicious. Spring snapper A meltingly tender spring snapper. The saltiness of the shari and the salt and vinegar citrus on top enhance the sweetness and umami to perfection. Lean tuna marinated This time from Oma, Aomori Prefecture. Thinly sliced from the back of the tuna, marinated, and then folded for a unique marination. The flesh is sticky and even after eating, the lingering aroma in the mouth is remarkable. Akami nigiri The way the flesh melts, the aroma stands out the most. The thick slice and the overwhelming presence of the tuna in the mouth make it delicious. Hokkigai With the thick part of the wata attached on top, the exquisite sweetness hits the tongue directly, allowing you to savor the premium sweetness. Otoro With a rich fatty sweetness, you can also enjoy the summer-like acidity and aroma. Simmered clams The taste is thoroughly infused, and the way the umami overflows makes you want to chew on it forever. Fresh salmon roe Thin-skinned and more melting than bursting. The original umami of the salmon roe is intense, and the aroma of the seaweed also shines through. Botan shrimp Perfect in terms of texture, temperature, aroma, and sweetness. Ezo Bafun Uni Without seaweed, the pure umami of sea urchin is unmatched.

In front of Suiten-gu Shrine, Suginata, Food Log 3.71, Price 50,000-60,000 yen. "The most highly rated sushi restaurant in Japan." Located about a 2.3-minute walk from Suiten-gu Shrine Station, this restaurant stands quietly in a peaceful residential area. Ranked number 1 in the sushi category on Food Log, Suginata is a well-known figure in the sushi world. Suginata started his journey as a high school student at Nihonbashi's Tsukiji Sushi. After 12 years of training, he opened "Nihonbashi Toshisushi" at the age of 30, taking over the location of a senior colleague's sushi restaurant. Later, in 2015, he opened the current "Nihonbashi Kaki-garacho Suginata" at a location previously run by his wife's family. Atmosphere: Upon passing through the front noren curtain and descending underground to the entrance, both the exterior and interior exude a traditional Japanese atmosphere. The restaurant has about 9 seats, including private rooms at the counter. The atmosphere between Suginata and his apprentices is very friendly, and Suginata's thoughtful gestures made the experience better than any other sushi restaurant. Food: The menu for this visit is listed below.------------------------------------------------------- Aichi flatfish, Aichi Mirugai oyster, Ponzu sauce conger eel, Chawanmushi sardine, Asatsuki Heihira's kasuzuke ankimo, Masuko green onion, Tuna and sea urchin tsukudani, Shinko squid, Izumi sea bream, Awaji Haruko sea bream tsukudani, Aomori medium fatty tuna, Aomori horse mackerel, Yamaguchi Hagi golden eye snapper, Choshi new ikura, Kuruma shrimp, Bafun uni, Rishiri bowl additional small skin, Kitamai-kai conger eel dried gourd roll, Tamag ------------------------------------------------------- The presence of the ingredients is amazing. You can feel the thorough preparation. The shari (sushi rice) is airy and the temperature matches the ingredients perfectly, creating a wonderful harmony. Both the appetizers and nigiri sushi were incredibly delicious, and there were plenty of additional options for both. Price: With beer and 2-3 servings of sake, the total was around 56,000 yen. Reservations: For first-time visitors, they accept reservations for the 4 private rooms that become available due to cancellations starting one week in advance. For repeat customers, reservations are taken by phone from 9:00 am on the first Thursday of each month. Some acquaintances mentioned that calling 15 minutes early or 1-2 hours late can help secure a reservation. Overall, the sushi and the service, as well as the customer service, were exceptional at this restaurant. It was truly a valuable experience, and I will definitely be calling eagerly for my next visit. It was really delicious! Thank you for the meal! #Gourmet #TokyoGourmet #Suiten-guShrineGourmet #Lunch #TokyoLunch #Sushi #TokyoSushi #Suginata #ReservationDifficultStore #FoodLover #SakeLover #SushiLover #Sushi #Foodstagram #FoodLover

Oyster Shell Town, a super popular sushi restaurant. Starting the second round after a two-year hiatus at 8:30pm. Last time, there was no alcohol due to the pandemic, but this time we have beer and sake, which makes a big difference in taste. You can add 5 additional appetizers, including simmered octopus and grilled conger eel, and 7 additional nigiri, including 3 types of shellfish, in the 3-hour course. It ended up being quite expensive.

Edamame Hirame (Iwate), Iwagaki Oysters (Mie), Anago Chawanmushi (Tsushima), Sardines Nori Roll (Choshi), Mud-dwelling Cuttlefish, Enpera Kasuzuke (Sajima), Ankimo, Umashio Trout Roe, Miso-marinated Akamutsu, Salt-grilled Akamutsu (Tsushima), Scallop, Isobe-yaki, Octopus Soft Simmered (Sajima), Shinko (Amakusa), Shinika (Izumi), Madai (Awaji), Harako (Yamaguchi), Akami-zuke (Oma), Chutoro Aji (Shimane Hamada), Honara (Sado), Shini Ikura, Kuruma Ebi (Ube), Ezo Bafun Uni (Muroran Gojo-hama), Anago, Shioaji, Nihama (clam) simmered, Madai, Dried gourd roll Half, Tamasenkin, Kabutomushi (Tochigi), Shinsei Taketsuru Sake, Hiyonotori (Akita)

The other day, it seems that Chef Sugita celebrated his 50th birthday, and his disciples organized various events for him. Welcome to the club of those in their fifties! ・Appetizer Edamame, steamed abalone (Chiba's black abalone) Thinly sliced abalone folded in half for easy eating. It's already seasoned, so you can enjoy it as it is. Delicious~ The aroma is also nice. ・Flounder from Aomori and Mirugai from Aichi Both served with wasabi and soy sauce. Since they are already salted, just a little soy sauce is enough. The flounder is amazing! It's fatty and delicious, who knew you could eat such tasty flounder in the summer!? Or is it even better than winter flounder?! Apparently, in big Aomori, flounder is caught in the summer, and it's delicious. The mirugai has a rich flavor that comes out as you chew, and it's also delicious! ・Marinated ink squid legs The taste of sake lingers, making it go well with sake. ・Fresh oysters (Iwagaki oysters from Mie) Plump and creamy, full of milkiness and delicious! Pairing it with Chef Sugita's selected Yoshida Brewery sake is excellent! Delicious!! ・Miso-marinated salmon roe and sweetened anglerfish liver The delicate flavor of the anglerfish liver pairs perfectly with the clear taste of the "Hinotori" sake from Shinsei Brewery! And the salmon roe with Yoshida Brewery sake is also good! ・Grilled belt fish Just the right amount of chewiness in the finish is delicious. "This concludes the appetizer course. Would you like some more appetizers? Or shall we move on to the sushi course?" So, the additional appetizers that can be served are scallops grilled with seaweed, white-grilled conger eel, simmered octopus, pickled sea urchin, and marinated herring roe... ・Additional Scallop grilled with seaweed Grilled scallops with seaweed, a perfect combination!! This time, we'll stick to just one additional dish, and move on to the sushi course from here. ・Two pieces of fresh shinko (young snapper) Thick and flavorful for a shinko. ・Kohada (gizzard shad) Here comes the kohada. Thick and well-pressed, the finishing touch is exquisite, incredibly delicious!! ・Two pieces of fresh squid The freshness and chewiness are outstanding!! ・Sea bream The more you chew, the more flavorful it gets! ・Bonito Served with ground mustard. Delicious bonito, with an amazing flavor! The ground mustard is also perfect! ・Chum salmon Served with green onion and wasabi. The form is beautiful! Enjoy with your eyes, savor with your taste buds, delicious!! ・Salmon roe Naturally marinated, this is delicious!! ・Botan shrimp Half-cooked, with a perfect balance between raw and grilled. ・Ezo Bafun sea urchin (Tora-ashizaki, Muroran, Hokkaido) Rich and intense! Following this, there were conger eel, soup, and tamagoyaki to finish. Not served as sushi, but we also had red sea urchin from Karatsu, simmered clams, Hokkigai clam, mirugai, golden eye snapper, and marinated fish roe... ・Additional Simmered clams Delicious! I saw someone in the private room order it earlier, and it looked so good, so I ordered it too, and it's delicious!! ・Soup Clam soup ・Conger eel This time, with the tail! The tenderly simmered conger eel and tail are exquisite and delicious! ・Tamagoyaki Traditional tamagoyaki, it's comforting to have this kind of tamagoyaki. When I visited the restaurant at night for the first time, I enjoyed conversations with Chef Sugita and the second chef, and savored delicious appetizers and sushi. However, considering the next guests, I limited myself to just one additional appetizer and sushi. I wonder if the daytime service allows for longer stays... Well, the chef and the staff also have their mealtime, so I shouldn't overstay my welcome, right? 😄

After 3 months, I visited the restaurant again and luckily got a reservation on a Sunday. Today they had new baby fish, new squid, and new salmon roe! I was so happy that I ended up ordering more. Everything else was delicious as well. Here is the list of dishes I had: 1. Edamame 2. Steamed abalone 3. Flounder 4. Scallop 5. Conger eel chawanmushi 6. Rock oyster 7. Monkfish liver 8. Abalone liver miso 9. Rosy seabass 10. Trout roe miso 11. Megrim 12. Simmered octopus 13. New baby fish 14. Gizzard shad 15. New squid 16. Red snapper 17. Bonito 18. Marbled rockfish 19. Lean tuna marinated 20. Medium fatty tuna 21. Horse mackerel 22. New salmon roe 23. Kuruma prawn 24. Sardine 25. Sea urchin 26. New squid 27. New baby fish 28. Fatty tuna 29. Soup 30. Red sea urchin 31. Simmered clams 32. Conger eel 33. Egg.

Thank you for viewing. I revisited the Michelin two-star and Tabelog Award 2023 GOLD-winning restaurant, "Nihonbashi Kaki no Kakucho Sugiya." Once again, the atmosphere was filled with laughter, thanks to Chef Sugita. His warm personality always makes dining here a pleasant experience. The standout dishes included the sliced black abalone from Katsuura, which was tender and flavorful, and the salt-boiled octopus from Sashima, which had a deep, delicious taste. The scallop seaweed roll was a perfect blend of sweetness and seaweed flavor. The nigiri sushi, such as the "kohada" and the tender "masunosuke zuke," were exceptional. The "managatsuo zuke" was a unique and delicious option. Overall, every dish was greeted with praises of "delicious" and "tasty." The menu for the day included edamame, black abalone from Katsuura, salt-boiled octopus from Sashima, flounder and engawa, squid legs marinated in sake kasu, oysters from Mie, ankimo and cucumber Nara pickles, abalone liver miso, hairtail, scallop seaweed roll, and a variety of nigiri sushi. It was a delightful dining experience, and I look forward to visiting again. Thank you for the wonderful meal.

I finally visited Sushidai in Nihonbashi Kakigaracho, which is ranked 1st in the nationwide sushi category on Tabelog! The chef was very friendly and the food was delicious. We had steamed abalone, flounder, octopus, squid, scallop grilled with seaweed, liver and Nara pickles, red sea bream marinated in vinegar, horse mackerel, pickled cucumbers, cutlassfish, skipjack tuna, hokkigai, surf clam, red snapper marinated in vinegar, small hata, striped jack, flounder, sea bream, small sardine, red seabream, shrimp, sea urchin, salmon roe, conger eel, tamago yaki (Japanese omelette).

[Pickled] - Edamame - Steamed black abalone from Chiba - Sashimi of flounder and salt-boiled octopus - Marinated darumaika (firefly squid) - Fresh oysters - Ankimo (monkfish liver) pickled in Nara-style miso, abalone liver miso, ankimo, kazunoko (herring roe), ikura (salmon roe) marinated in sake lees, uni (sea urchin) miso - Sake lees-marinated mehikari (Japanese salmon) [Nigiri] - Kohada (gizzard shad) - Striped jack - Konbu-jime (kelp-marinated) genuine horse mackerel - Biwa trout - Surf clam - Warasa (small yellowtail) - Medium fatty tuna - Horse mackerel - Golden eye snapper - Spot prawn - Uni (sea urchin) - Boiled surf clam - Kohada (gizzard shad) - Red sea urchin (from Karatsu) - Conger eel - Tamago (egg) Visited Sugita in Nihonbashi Kakigaracho for lunch. This restaurant is ranked number one in all genres on Tabelog, not just in the sushi category. It's a well-known place that needs no introduction. Sugita offers an impressive selection of pickled dishes in addition to their excellent nigiri sushi, and the satisfaction level is high. The MVP of this visit was the "Konbu-jime genuine horse mackerel." The dehydrated horse mackerel with just the right amount of fat removed was infused with the umami flavor of konbu, creating a wonderful dish where the umami of the horse mackerel and konbu spreads throughout the mouth with each bite. It was a fantastic dish that showcased the meticulous and calculated work of Chef Sugita. The bill for non-alcoholic drinks came out to around 60,000 yen per person. I was a bit surprised by the high price of ingredients, but the quality of the pickled dishes and nigiri made it worth it. I will definitely visit again if I have the chance. Thank you for the wonderful meal.