This dining is recommended for Japanese / Sushi. No long wait. The frying oil is always fresh, so the pork rises out of its frying bath crisp and delectable -- and there's not a whiff of stale-oil smell hanging in the air. Sushi in Tokyo; Categories. Needless to say, Sushi Sugita has become one of the hardest places to book, so out-of-towners should get their concierges working on it well ahead of time. The decor was clean, chic and well lit unlike many traditional tonkatsu restaurants that tended to look aged. The nigiri course takes you on a journey from the clean flavors of Saga Prefecture kohada gizzard shad (or the very young shinko form if available), white-fleshed fish such as tai sea bream, straw-smoked sawara Japanese Spanish mackerel, and on to baby snapper. The tonjiru soup was surprisingly good. Of all the tonkatsu restaurants I had visited, most of them very traditional Japanese, I have never came across a chef that appeared as worldly as him. Sushi no Midori. I ordered the loin and the Tonjiru soup . This was a real Gem. Despite coming from different backgrounds, they all have lofty goals and dreams of going out on their own. It couldn’t be a more varied team. Hmm, the mystery deepens... The black glossy ceramic platters for nigiri sushi were specially made by Arimoto – a distinctively different style to the lacquerware dishes often found at sushi restaurants. interesting to watch the chef working. Kohaku, Shinjuku: su Tripadvisor trovi 50 recensioni imparziali su Kohaku, con punteggio 4,5 su 5 e al n.105 su 9.895 ristoranti a Shinjuku. For TONKATSU, Sugita is one of Tokyo's BEST! Having omelette in the menu gave another clue - I never came across another tonkatsu restaurant that offered this quintessentially Western dish, a dish that every aspiring French chef must be able to prepare in his/her sleep. Sugita is said to be one of the hardest sushi restaurants to make a reservation at. This dining is recommended for Japanese / Sushi. You must try it. I chose salt, as good tonkatsu should not need anything more complicated than a pinch of salt for the full flavor to be released. Sugita. 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- Expectation builds as you pass from the high-ceilinged space to the narrow hallway designed specifically by Sugita to whisk you away to another world. Facebook 0 Twitter LinkedIn 0 Tumblr Pinterest 0 0 Likes. Once the grilled fish is served, Sugita checks in with guests to see if they would like more sake and appetizers or if they are ready to proceed to nigiri. Jan 8, 2017 - As Tabelog has greatly improved its English version,you can easily see the whole Tokyo’s best sushi list directly on the website. I chose salt, as good tonkatsu should not need anything more complicated than a pinch of salt for the full flavor to be released. We were here for lunch on a Friday around noon and waited for 15 minutes to be seated. Sugita is the kind of place where you will find just a few menu options (pork fillet or pork loin tonkatsu, pork flambé, shrimp tonkatsu and omelette), all of them crazy well prepared. The mood echoes that of Umi in Aoyama, where he previously served as Executive Chef. The restaurant was around 15 minutes walk from Senso-ji in Asakusa. We had the tonkatsu fillet and tonkatsu loin with rice and tonjiru soup (miso soup with pork and vegetables). Nihonbashikakigaracho Sugita; Nihonbashikakigaracho Sugita. Tokyo › Restaurant Sushi Sugita . This was a real GemMore, We were lucky enough to ask our hotel to make a reservation at Sugita in our last night in Tokyo (after finding it in the Michelin Guide Bib Gourmand section) - the restaurant was easy to find and conveniently located near Tawaramachi station and Senso-ji...Temple. I paid by cash but I did not recall seeing credit card stickers. While they technically accept phone reservations, the reality at Sugita and other similar high-end restaurants is that seats for the following month are booked by visiting customers during their meal. Official information This restaurant is registered on Tabelog as a corporate member. Rice was very soft and with a hint of mild sweetness inherent in the rice. Just as I was getting tired of my sleuthing around, the cutlet was ready to be served. When shaped with a whole piece, the fatty fish overwhelms the vinegared rice, but the whole experience changes and balance is restored when the sardine is sliced and layered. The restaurant is small, beautiful and has a familiar/relaxed ambience. I heard some people saying that Takaaki Sugita is currently number one in Tokyo. The renowned gourmand whips up a spread that’s traditional yet creative, which you’ll see once his dishes reach you. With nothing else to do but to wait, my eyes wandered around the restaurant and soon enough I noticed something unusual - oddly enough, this restaurant had Lee & Perrin Worcester sauce at the counter, in addition to the usual set of thick tonkatsu sauce, soya sauce and salt for customers to use. It was definitely worth trying.More, This is not a well known hyped up place. And I doubt he would be commiting the sacrilege of mixing a single malt with anything else. Both the fillet and loin were juicy, tender and flavourful but we preferred the texture of the loin. I really enjoyed splendid sushi time that time, too. There are many better known and more celebrated tonkatsu restaurants in Tokyo, but many dedicated tonkatsu fans (like me) single out SUGITA as one of the city's best. Sushi Sugita. We had the tonkatsu fillet and tonkatsu loin with rice and tonjiru soup (miso soup with pork and vegetables). Though the restaurant remains booked all-year round and was known to be the hardest to place a reservation with, Sugita remains one of the best sushi restaurants in Tokyo. Simple in its composition, the soup had the right amount of miso for the delicate flavor to be savoured, without being overwhelmed by the saltiness of miso. The portion felt to be on the petite side, but may be that was because I forgot to pace myself. The menu is kept simple, port cutlet without much fat - fillet, or with more fat - loin. Now at work in a sparkling new premises in Nihonbashi! Known as the highest rated sushi restaurant in Tokyo, Sushi Saito will probably take you months before you secure a reservation to them but this critically acclaimed restaurant is something you wouldn’t want to miss. With nothing else to do but to wait, my eyes wandered around the restaurant and soon enough I noticed something unusual - oddly enough, this restaurant had Lee & Perrin Worcester sauce at the counter, in addition to the usual set of thick tonkatsu sauce, soya sauce and salt for customers to use. I asked Andrew Gyokudari, the man who has over 300 sushi meals per year to recommend top sushi… The space embodies cleanliness and purity – exactly how a sushiya should be. The hotel is located in a convenient location since it is attached to the station. Our members with how close they are to be extremely difficult to a. Course... 28,000 yen ( tax incl. a stop: one moment in this space and you appreciate. 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