Sushi Sugaya

One of the worst and most overpriced meals I have ever tried. Total of 12 courses with 5 nigiri at 50.000 Yen is simply ridiculous. Add to that some dishes were inedible, like the scallop and clam dish and service from the Taisho only interacting with the 2 Japanese guests. Stay clear for your wallet, your tastebuds and sanity.

I had high expectations for my visit to Sugaya after reading glowing reviews and learning about its Tabelog Bronze Award status. Unfortunately, my experience fell short, especially given the premium price of ¥76,500 per person booked through TableAll. The meal consisted of only 5 tsumami, 7 pieces of sushi and 1 piece of a maki roll, which felt underwhelming for the price. Staples I would normally expect, such as anago, ebi, or seasonal specialties like shirako, were noticeably absent. The portions were limited, leaving us both unsatisfied and hungry—a surprising outcome at a restaurant of this caliber. Additionally, I discovered that other booking platforms were charging significantly less, raising concerns about pricing inconsistencies. As someone who has been dining at Japan's top sushi establishments for years, I couldn’t help but feel that foreign diners might not receive the same level of attention or offerings. Overall, this experience did not meet the standard I expected and, unfortunately, left me disappointed. I hope the restaurant takes these observations into account to ensure a more consistent and fulfilling experience for all guests.

Love it. This is the first time I use the word decadent to describe my sushi dining experience. It’s decadent because 1. Most of its seafood are well aged, so very tender and richer in taste . Some ppl may like it some may not, but I love the experience. 2. The chef service every piece in abundance. He kept layering the union top. I can hardly fit that uni piece into my mouth. 3. Sake selection is taken out of my hand, so no bottle buying. You take what is giving, so like ordering a wine course at a restaurant. But, it does have a western wine list and the selection is impressive. It’s an unique sushi restaurant of its kind

The chef didn't want to pay attention to us. From sitting down to the first course we were not welcomed at all. But the food is good: The sea urchins were piled as high as the other guests, Shark fin rice is the same as other customers; Sashimi and sushi are just like the rest; Service is the same as others. When we checked the bill and left This is the only restaurant that doesn‘t send customers outside. No comparison is absolutely harmless. Not compare to other restaurants we went in the past 10days, the waiter farewell the others from the same restaurant but he did not do the same for us, which shows how they treat ‘friendly’ to the foreigners. I can understand the chef only farewell his friend in person, but I can’t even understand the waiter treat customers differently. They got Michelin 1star just because of food? But the this meal is costly. I won’t come back again.

The omakase is 72,500 yen which includes the booking fee of 8000 yen through table all. Best to book directly with restaurant. The food was ok, some of the fish was aged due to limited markets being open did the public holidays. You need to work with what you have. The uni though was b grade something you would not expect. We are paying the most expensive omakase in Tokyo. The main thing is a couple told me afterwards they they were offered half price in morning as they were trying to fill seats. So best to wait and put your name in the interest list and wait for an email offering you 50% off. Over all I would go back if it was half price but much better places around and much cheaper. I still need to goto a yakitori place afterwards for more food. We were offered extra pieces but I declined as I found it just not worth it. Was happy to get out of there.

The food and service here is great. Only one thing is a bit off. We received an email after booking our reservation saying we have to arrive 10 mins prior to our booking time. We arrived 15 mins earlier and thought we would be arranged to sit down. However, they left us waiting outside of the store in the weather of 3 Celsius degrees. My husband ended up catching a cold because of that. For upcoming customers, don’t arrive earlier in winter as they said in the email; showing up on time is good enough.

First visit to the 鮨すが弥. Beautiful ingredients and nigiris by Chef Takayuki Sugaya who used to work at the Sushi Arai 鮨あらい. Their source of the Tuna are from the tuna king of the Japan Yamayuki. The environment is cozy and his assistant was very friendly with good service. They open at the exact time so u might need to wait at the outside till they let you in.

Scam sushi place. Tourist trap. I knew there was a problem when i arrived and it was all foreigners waiting to eat. No Japanese. Total only 12 dishes. 7 sushi. Super vinegary rice. Wah please don't come here.