Suitengu : Long-awaited Sugita (日本橋蛎殻町 すぎ田)

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Former Miyakozushi.

Finally, we could have the chance to go to new Miyakozushi in Suitengu.
They changed their name from Miyakozushi to “Nihonbashi Kakigaracho SUGITA”

It’s really difficult to reserve !

Shop curtain, Nihonbashi Kakigaracho Sugita (Suitengu)

都寿司が水天宮に移転してずいぶん経ちましたが、ようやく行くことができました!

On opening the door, familiar faces welcomed us. Good atmosphere. Though we were nervous because of the high-class atmosphere of the appearance, we could be relaxed 🙂

In the shop, Nihonbashi Kakigaracho Sugita (Suitengu)

雰囲気が落ち着いていて、以前のお店より好き(^^)

They have one dinner course only. 17000 yen (+ consumption tax).
Composition of the course has not changed as before.
At first, Petasites japonicus and cod roe (蕗と鱈の子).

Petasites japonicus and cod roe, Nihonbashi Kakigaracho Sugita (Suitengu)

Marbled sole (マコガレイ)

Marbled sole, Nihonbashi Kakigaracho Sugita (Suitengu)

Cockle (鳥貝)
This cockle was lightly grilled. Sweet and tasty. This was the best in the course that day.

Cockle, Nihonbashi Kakigaracho Sugita (Suitengu)

鳥貝は、甘くておいしい。この日の一番かな。

Boiled octopus in soy sauce (たこのうま煮)
The octopus was soft. The mustard called “Ji-garashi” went with the sauce well.

Boiled octopus, Nihonbashi Kakigaracho Sugita (Suitengu)

柔らかい!地がらしがこの味付けに合ってました。

Soft roe of Red sea bream (鯛の白子)
Red sea bream’s soft roe is rare !

Soft roe of Red sea bream, Nihonbashi Kakigaracho Sugita (Suitengu)

鯛の白子はめずらしいですね。

Dried ovary of sea cucumber called “Bachiko” and herring roe (ばちこと数の子)

Bachiko and herring roe, Nihonbashi Kakigaracho Sugita (Suitengu)

また出ました。ばちこ!

Grilled cutlass fish with salt (太刀魚の塩焼き)

Cutlass fish, Nihonbashi Kakigaracho Sugita (Suitengu)

Gizzard shad (小肌)

Gizzard shad, Nihonbashi Kakigaracho Sugita (Suitengu)

Red sea bream (真鯛)

Red sea bream, Nihonbashi Kakigaracho Sugita (Suitengu)

Spanish mackerel (鰆)

Spanish mackerel, Nihonbashi Kakigaracho Sugita (Suitengu)

Squid (いか)

Squid, Nihonbashi Kakigaracho Sugita (Suitengu)

Marinated tuna (まぐろのヅケ)

Marinated tuna, Nihonbashi Kakigaracho Sugita (Suitengu)

Toro part of tuna (トロ)

Toro, Nihonbashi Kakigaracho Sugita (Suitengu)

Horse mackerel (鯵)

Horse mackerel, Nihonbashi Kakigaracho Sugita (Suitengu)

Kuruma prawn (車海老)

Kuruma prawn, Nihonbashi Kakigaracho Sugita (Suitengu)

Boiled squid (煮いか)

Boiled squid, Nihonbashi Kakigaracho Sugita (Suitengu)

Sea urchin (うに)

Sea urchin, Nihonbashi Kakigaracho Sugita (Suitengu)

Conger eel (穴子)

Conger eel, Nihonbashi Kakigaracho Sugita (Suitengu)

Asari soup (あさり汁)

Asari soup, Nihonbashi Kakigaracho Sugita (Suitengu)

Tamagoyaki (卵焼き)

Tamagoyaki, Nihonbashi Kakigaracho Sugita (Suitengu)

はしもともおいしいけれど、すぎたもやっぱりすごいなあ(*´Д`)

Now I go to Sushi Hashimoto once in every month. Hashimoto’s chef trained at Miyakozushi before he started his restaurant in Shintomicho. Though I love Hashimoto’s sushi, Sugita is awesome all the same 🙂

Shintomicho : Congratulation on 1st anniversary of Sushi Hashimo (鮨はしもと)
Happy birthday to Sushi Hashimoto ! Sushi Hashimoto passed their 1st anniversary. Only one year have passed since they have started their business ! They're already well-known as high quality sushi ...

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

東京都中央区日本橋蠣殻町1-33-6
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