Early spring course.
I visited Nihonbashi-Kakigaracho Sugita after six months absence.
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.
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.
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.
The squid is eaten with soy sauce and grated ginger. And flatfish, with soy sauce and wasabi.
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.
Mackerel roll (さば巻き)
The mackerel was vinegared slightly.
Chawanmushi with conger eel (穴子の茶碗蒸し)
Boiled octopus (たこのやわらか煮)
Grilled butterfish yuan-style (マナガツオの幽庵焼き)
And then sushi time has started.
At first, Medium-sized gizzard shad (コハダ)
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.
Spanish mackerel (鰆)
The Spanish mackerel is grilled with straw lightly. The smell of straw is good.
Young red sea bream (春子鯛)
Pandalus latirostris (しまえび)
One kind of prawn. It had sticky texture and delicious.
Cockle (鳥貝)
Splendid Alfosino (金目鯛)
Toro (トロ)
Sea urchin (うに)
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.
Conger eel (穴子)
Last, Tamagoyaki and miso soup.
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)
Boiled squid with its eggs (子持ちヤリイカ煮)
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
Comment
Such gorgeous looking sushi!
I felt as if I were in a dream 🙂