Sugita

The pinnacle of traditional Edo-style sushi restaurants is Nihonbashi Kakigaracho Sugita. Recently, it has consistently received top ratings on Japan's largest restaurant review platform, Tabelog,and it could be said that it is the number one sushi restaurant in Japan both by reputation and quality.

The owner chef, Takaaki Sugita was inspired by a TV drama set in a sushi restaurant during middle school and decided to become a sushi chef. He's currently at the peak of his career as a craftsman at 50 years old.

Sugita expresses his ideal sushi as one where the fish and rice are so perfectly balanced that it's hard to distinguish one from the other. His unique style of closing his eyes while gently preparing the sushi is as if he’s listening to the harmony created by the fish and vinegared rice, and this has attracted many visitors eager to capture it on video.

Sugita's vinegared rice, which he says should complement rather than overshadow the fish, is a classic blend of rice vinegar and red vinegar in a 6:4 ratio, with a taste that doesn't flaunt but rather showcases the essence of sushi. Each grain of rice is soaked in water for over 8 hours to ensure it absorbs moisture evenly, with just a small amount of sugar added to soften the acidity, which is the secret to the elegant flavor.

Sugita's omakase course is a culinary journey where he meticulously crafts each dish, weaving a narrative that encompasses not only the flavor of the fish but also its aroma and texture. It commences with kohada (gizzard shad), a fish Sugita regards as exceptional among sushi ingredients. He believes that “kohada encapsulates all the fundamental knife skills, vinegar seasoning, and aging techniques of a sushi chef.”
It's said that Sugita will be the proud inheritor of traditional Edomae sushi, precisely because of his craftsman with a strong and consistent mindset.

The journey beginning with kohada, followed by white fish, blue fish, and tuna, finishing with flavors of sea urchin and sea eel can be summarised as perfection in every sense. From the deep umami and enticing aroma of the fish to the harmonious blend of flavors fused with the vinegared rice…the lingering, profound aftertaste after every bite... It is orthodox and traditional, yet clearly sets itself apart from other establishments. It attains a level of excellence that doesn't just evolve daily but deepens over time. His pursuit is not merely innovation but the continuous refinement of his craft, and this is what has enabled what he has achieved.

Now boasting worldwide recognition, Nihonbashi Kakigaracho Sugita is the sushi restaurant that global sushi enthusiasts aspire to visit at least once. Due to its overwhelming popularity, it's currently not accepting reservations from new customers, making it a rare opportunity for tourists from abroad to reserve. This time, Leo Saito is offering one of the reservation slots he secured through TableEX to users, providing an opportunity to experience the heart and skills of Japan's top sushi craftsman. One that is currently at the height of his career after over 20 years of independence. Don't miss this chance to experience it firsthand!