Traditional bold sushi, innovative fish maturation, monkfish liver pate
Japan, 〒103-0014 Tokyo, Chuo City, Nihonbashikakigaracho, 1 Chome−33−6 ビューハイツ日本橋 地下１階 Get directions
¥10,000+
"Chef Takaaki Sugita started working in the sushi world when he was in high school, and after more than 20 years as a chef, he's one of the best in the business. His style is traditional but subtly innovative, as evidenced by his experimenations with fish maturation times to bring out the buttery richness of bonito and the silky texture of thinly sliced sardine. His signature is the luxuriously creamy ankimo (monkfish liver) pate, steeped in sweetened soy sauce and dabbed with wasabi—the perfect accompaniment to sake. A must-try piece, however, is the shime-saba and shiso nori roll." - Melinda Joe
"Iba, now a niban-te (sous-chef) at world-renowned Nihonbashi Kakigaracho Sugita, is fighting for a foothold in Japan’s male-dominated sushi scene."
"Rank: #51"
"Promoted from One to Two Stars, this sushi specialist respects tradition by delivering classic Edomae sushi with sincerity and politeness." - MICHELIN Guide Japan
"Chef Takaaki Sugita started working in the sushi world when he was in high school, and after more than 20 years as a chef, he's one of the best in the business. His style is traditional but subtly innovative, as evidenced by his experimenations with fish maturation times to bring out the buttery richness of bonito and the silky texture of thinly sliced sardine. His signature is the luxuriously creamy ankimo (monkfish liver) pate, steeped in sweetened soy sauce and dabbed with wasabi—the perfect accompaniment to sake. A must-try piece, however, is the shime-saba and shiso nori roll." - Melinda Joe