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 !
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Shop-curtain-Sugita-Suitengu.jpg)
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 🙂
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Inside-Sugita-Suitengu.jpg)
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).
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Petasites-japonicus-and-cod-roe-Sugita-Suitengu.jpg)
Marbled sole (マコガレイ)
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Marbled-sole-Sugita-Suitengu.jpg)
Cockle (鳥貝)
This cockle was lightly grilled. Sweet and tasty. This was the best in the course that day.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Cockle-Sugita-Suitengu.jpg)
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.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Boiled-octopus-Sugita-Suitengu.jpg)
Soft roe of Red sea bream (鯛の白子)
Red sea bream’s soft roe is rare !
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Soft-roe-of-Red-sea-bream-Sugita-Suitengu.jpg)
Dried ovary of sea cucumber called “Bachiko” and herring roe (ばちこと数の子)
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Bachiko-and-herring-roe-Sugita-Suitengu.jpg)
Grilled cutlass fish with salt (太刀魚の塩焼き)
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Cutlass-fish-Sugita-Suitengu.jpg)
Gizzard shad (小肌)
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Gizzard-shad-Sugita-Suitengu.jpg)
Red sea bream (真鯛)
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Red-sea-bream-Sugita-Suitengu.jpg)
Spanish mackerel (鰆)
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Spanish-mackerel-Sugita-Suitengu.jpg)
Squid (いか)
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Squid-Sugita-Suitengu.jpg)
Marinated tuna (まぐろのヅケ)
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Marinated-tuna-Sugita-Suitengu.jpg)
Toro part of tuna (トロ)
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Toro-Sugita-Suitengu.jpg)
Horse mackerel (鯵)
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Horse-mackerel-Sugita-Suitengu.jpg)
Kuruma prawn (車海老)
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Kuruma-prawn-Sugita-Suitengu.jpg)
Boiled squid (煮いか)
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Boiled-squid-Sugita-Suitengu.jpg)
Sea urchin (うに)
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Sea-urchin-Sugita-Suitengu.jpg)
Conger eel (穴子)
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Conger-eel-Sugita-Suitengu.jpg)
Asari soup (あさり汁)
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Asari-soup-Sugita-Suitengu.jpg)
Tamagoyaki (卵焼き)
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2016/05/Tamagoyaki-Sugita-Suitengu.jpg)
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 🙂
http://www.ryoko-traveler.com/sushi-hashimoto5/
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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