Suitengu-mae : Nihonbashi-Kakigaracho Sugita (日本橋蛎殻町すぎた) in May 2017

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Early spring course.

I visited Nihonbashi-Kakigaracho Sugita after six months absence.

Apearance, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Now it’s so hard to reserve. I want to know how to reserve !
I cannot connect to their phone 🙁
So, I have no idea when in the world are we going to be able to visit there next time.

So, I always think, “This might be the last time.” before entering the door of Sugita. That day, I thought so, too.

The chef welcomed us with his smile as usual.

Plants, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Chef’s choice course

They serve chef’s choice (17000 yen + tax) only as usual.
At first, Boiled Hirokko (ひろっこのおひたし) was served.
Hirokko is a vegetable cropped betweet January and April from under snow. It tasted like edible wild plants.

Hirokko, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Flatfish (hirame, 平目) and bigfin reef squid (aori-ika, アオリイカ)
This squid had sticky texture and was tasty 🙂 I said again and again. I love squid 🙂
I decided to eat this squid as sushi later.

Flatfish and bigfin reef squid, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

The squid is eaten with soy sauce and grated ginger. And flatfish, with soy sauce and wasabi.

Seasonings, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Grilled Whitebait with shuto (白魚の酒盗焼き)
Because it was lunchtime, I didn’t feel like drinking alcoholic drinks, but it definitely go with Japanese sake.

Grilled Whitebait with shuto, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Mackerel roll (さば巻き)
The mackerel was vinegared slightly.

Mackerel roll, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Chawanmushi with conger eel (穴子の茶碗蒸し)

Chawanmushi with conger eel, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Boiled octopus (たこのやわらか煮)

Boiled octopus, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Grilled butterfish yuan-style (マナガツオの幽庵焼き)

Grilled butterfish yuan style, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

And then sushi time has started.
At first, Medium-sized gizzard shad (コハダ)

Medium-sized gizzard shad, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Red Sea bream (真鯛)
This was the finest sushi that day. Red sea bream is served every time as well as medium-sized gizzard shad. So, I can enjoy the difference every time.

Red sea bream, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Spanish mackerel (鰆)
The Spanish mackerel is grilled with straw lightly. The smell of straw is good.

Spanish mackerel, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Young red sea bream (春子鯛)

Young red sea bream, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Pandalus latirostris (しまえび)
One kind of prawn. It had sticky texture and delicious.

Pandalus latirostris, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Cockle (鳥貝)

Cockle, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Splendid Alfosino (金目鯛)

Splendid alfosino, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Toro (トロ)

Toro, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Sea urchin (うに)

Sea urchin, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Kuruma prawn (車海老)
It is served every time, too. Kuruma prawn is my delight and it is delicious every time. I wanted eat more.

Kuruma prawn, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Conger eel (穴子)

Conger eel, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Last, Tamagoyaki and miso soup.

Tamagoyaki and soup, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Additional order.

And I ordered another two portions of sushi.
Though I intended to eat bigfin reef squid, the chef said to me that they have another two kinds of squid. So, I ordered them.

Golden cuttlefish (スミイカ)

Golden cuttlefish, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

Boiled squid with its eggs (子持ちヤリイカ煮)

Boiled squid with its eggs, Nihonbashi Kakigaracho Sugita (Suitengu-mae)

I really enjoyed splendid sushi time that time, too.
Especially, having three species of squid was great !

About Nihonbashi Kakigaracho SUGITA (日本橋蛎殻町 すぎた)

Address / View Haitsu Nihonbashi B1F,s 1-33-6 Nihonbashi Kakigaracho, Chuo-ku, Tokyo
Station / Monzen nakacho station (Tokyo metro, Toei subway)
Open / 17:30-, 20:30-
Saturdays and another national holidays / 17:00-, 20:00-
Sundays / 11:00-, 13:30-, 18:00-
Closed / Mondays

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Comment

  1. annika says:

    Such gorgeous looking sushi!

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