I visited Sugita (日本橋蛎殻町すぎた) after six months absence. Now they’re hard to reserve. I think, “this might be the last time to visit there” every time.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Appearance-Sugita-Suitengumae.jpg)
The chef welcomed us with his smile as usual.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Flowers-Sugita-Suitengumae.jpg)
They have Chef’s choice (17000 yen + tax) only. At first, they serve several dishes and then serve sushi. At first, hirokko was served. Hirokko is a vegetable cropped between January and April from under snow. It tasted like edible wild plants.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Hirokko-Sugita-Suitengumae.jpg)
This squid had sticky texture and was tasty. I decided to eat this squid as sushi later.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Flatfish-squid-Sugita-Suitengumae.jpg)
The squid is eaten with soy sauce and grated ginger. And flatfish, with soy sauce and wasabi.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Seasonings-Sugita-Suitengumae.jpg)
Because it was lunchtime, I didn’t feel like drinking alcoholic drinks, but it definitely go with Japanese sake. It was seasoned with shuto.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Whitebait-Sugita-Suitengumae.jpg)
Mackerel roll is my delight dish of Sugita.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Mackerel-roll-Sugita-Suitengumae.jpg)
Chawanmushi. It contain conger eel.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Chawanmushi-with-conger-eel-Sugita-Suitengumae.jpg)
Octopus. It have mustard on it. Its meat was soft but the suckers were crunchy.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Octopus-Sugita-Suitengumae.jpg)
Sugita serve grilled fish every time at the end of dishes. That day was butterfish. As its name, it’s fatty fish like butter. It was grilled with Yuan-style. The fish was marinated with Yuan miso in advance and then grilled just before served.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Grilled-butterfish-yuan-style-Sugita-Suitengumae.jpg)
And then sushi time has started. Sugita always start sushi time with Kohada. (In summer, they serve young kohada named Shinko instead)
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Medium-sized-gizzard-shad-Sugita-Suitengumae.jpg)
This was the finest sushi that day. Red sea bream is served every time as well as medium-sized gizzard shad. So, I enjoy the difference every time.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Red-sea-bream-Sugita-Suitengumae.jpg)
The Spanish mackerel is grilled with straw lightly. The smell of straw is good.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Spanish-mackerel-Sugita-Suitengumae.jpg)
Kasugo is young red sea bream. It’s quite differ from grodn red sea bream.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Kasugo-Sugita-Suitengumae.jpg)
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Shimaebi-shrimp-Sugita-suitengumae.jpg)
Cockle is a clam and tastes of early summer. It had crunchy texture.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Cockle-Sugita-Suitengumae.jpg)
Splendid alsofino. Its skin was grilled lightly.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Splendid-Alfosino-Sugita-Suitengumae.jpg)
Fatty part of tuna.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Toro-Sugita-Nihonbashi.jpg)
Plenty of sea urchin.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Sea-urchin-Sugita-Suitengumae.jpg)
Kuruma prawn is served every time, too. This is my delight. Sugita’s kuruma prawn is so large and it’s hard to eat at one bite.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Kuruma-prawn-Sugita-Suitengumae.jpg)
Conger eel. The seasoning can be chosen from salt and ‘tsume’. Tsume is sauce made of soy sauce and suger. It’s sweet, so I don’t like. So, I chose salt. It was seasoned with salt and yuzu peel.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Conger-eel-Sugita-Suitengumae.jpg)
Tamagoyaki and miso soup. It’s the sign of end of the course.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Tamagoyaki-and-soup-Sugita-Suitengumae.jpg)
And I added two 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. It’s golden cuttlefish. It have crunchy texture.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Golden-cuttlefish-Sugita-Suitengumae.jpg)
Boiled squid. Its eggs are between rice and its meat. Eggs were popping in my mouth.
![](http://www.ryoko-traveler.com/blog/wp-content/uploads/2017/05/Boiled-squid-Sugita-Suitengumae.jpg)
I really enjoyed splendid sushi time this time, too. I need to make an best effort to make reservation for next !
About
Name Nihonbashi Kakigaracho Sugita (日本橋蛎殻町 すぎた)
Open Lunch, Dinner
Reservation Required
Credit card Available
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Comments
Such gorgeous looking sushi!
I felt as if I were in a dream 🙂