Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Sugita
(日本橋蛎殻町 すぎた)- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Takaaki Sugita - A sushi chef who impresses with his honesty and sincerity
Set menu
Review
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Review 989casesFollower 4,406PeoplePick-up reviews
20周年おめでとうございます
5月10日に橘町都寿司から数えて20周年を迎える杉田さん。この日も最高の夜でした。 【2024年5月のおまかせ】 （つまみ） ★そら豆 ★ひらめ、みる貝 ★穴子の白焼き ★岩牡蠣 ★タコの柔らか煮 ★ホタルイカの味噌漬け ★塩ウニと海苔の佃煮 ★太刀魚の塩焼き ★ほっき貝の...Find out more
2024/05 Visitation
50times
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Review 20casesFollower 419People最高峰の江戸前寿司
絵になる杉田氏の所作｡ 杉田氏の楽しいトークを聞きながら､美味しいおつまみ&握りをいただく至福の時間｡ 1月に続き今月も皮剥の刺身がとても旨かったです｡ 厚めに切り付...Find out more
2024/04 Visitation
2times
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Review 587casesFollower 964People久しぶりの訪問です。
久しぶりに訪問することができました。 以下の通りです。 小肌、鰆、車海老などが特に美味しかった。 そら豆 平目、エンガワ、青柳 岩牡蠣 帆立の磯部焼き 穴子の茶...Find out more
2024/04 Visitation
6times
Restaurant information
Details
| Restaurant name |
Sugita
|
|---|---|
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
03-3669-3855 |
| Reservation Availability |
Reservations Only |
| Address |
東京都中央区日本橋蛎殻町1-33-6 ビューハイツ日本橋 B1F |
| Transportation |
Approximately 2 minutes walk from Suitengumae Station Exit 4 101 meters from Suitengumae. |
| Opening hours |
|
| Budget |
￥40,000～￥49,999 ￥40,000～￥49,999 |
| Budget（Aggregate of reviews） |
￥50,000～￥59,999￥50,000～￥59,999
|
| Method of payment |
Credit Cards Accepted （VISA、JCB、AMEX、Master、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
サービス料10％ |
Seats/facilities
| Number of seats |
9 Seats （ Private room with counter） |
|---|---|
| Private dining rooms |
OK For 2 people、For 4 people Reservations for private rooms only can be made by phone one week in advance between 9:00 and 11:00. *If you would like to make a reservation on Friday, please call between 9:00 and 11:00 on the previous Friday. |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Comfortable space,Wide seat,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Particular about Japanese sake (Nihonshu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| The opening day |
2015.10.27 |
| Remarks |
*Please note that the prices are based on the current market price and may vary slightly depending on the season and the day. There are two evening sessions. The main counter is open until the following month. Reservations for private rooms only can be made by phone between 9:00 and 11:00 a.m. one week in advance. *If you would like to make a reservation for Friday, please call between 9:00 and 11:00 a.m. on the previous Friday. No flash photography is allowed, but it is OK as long as the shutter sound is turned off (including smartphones). Please refrain from coming to the restaurant wearing strong perfumes, hair products, etc. Wine (white only) and champagne can be brought in for 3,000 yen per bottle. One brand of champagne (full bottle and half bottle) is available (please check). If you wish, you can also choose your preference (including the amount of snacks and nigiri). However, it is probably best to contact us in advance to express your preference. |
閉じる
ChefTakaaki Sugita - A sushi chef who impresses with his honesty and sincerity
Born in 1973 in Chiba Prefecture. After training for 12 years at the long-established Nihonbashi Kakigaracho Miyako Sushi, which was founded in 1887, he went independent in 2004. While maintaining the attitude he inherited from his husband during his training, of "treating the original common nature of sushi that townspeople enjoyed in the Edo period and making honest sushi," he continues to evolve day by day through trial and error in handling and preparing fish. On October 27, 2015, he moved and changed the name to Nihonbashi Kakigaracho Sugita.
Nigiri sushi conveying the essence of Edomae sushi to the present day. Authentic Edomae sushi with ever-evolving craftsmanship and meticulous attention to detail.
Among sushi restaurants in Tokyo, Sugita in Kakigaracho Nihonbashi is known for being one of the most difficult to book. In 2017, it received its first Michelin star in the Tokyo Guide. Not only the e
...xcellent sushi and side dishes, but also the gentle personality and attentive service of Sugita Takaaki continue to attract customers. Sugita, who is in charge of the tsukeba, trained at Miyako Sushi in Kakigaracho Nihonbashi, a long-established restaurant founded in 1887. He visits Tsukiji every day and selects high-quality fish from high-quality areas, such as Oma tuna, which is served lightly marinated, and Amakusa gizzard shad, which is marinated in vinegar. He also uses red vinegar and boiled soy sauce, and does not forget to be creative in order to inherit the traditional Edomae style. The menu only has one "selection course" consisting of side dishes and nigiri sushi. You will be intoxicated by each piece of sushi, which is exquisitely delicious, and you will be captivated by the streamlined and efficient nigiri movements.