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Sugita<br />すぎた

Sugita
すぎた

 Nihonbashi-Nakigara-cho. &nbsp;Sugita is located in the basement floor where many old buildings are. From his previous shop, Miyako Sushi, not much has changed and this shop maintains the passion and grace of Edo.  日本橋蛎殻町。昔からのビルが連なる街の地下に、「すぎた」はある。 前身の「都寿司」時代から変わりなく、この店には江戸の情と品がある。

Nihonbashi-Nakigara-cho.  Sugita is located in the basement floor where many old buildings are. From his previous shop, Miyako Sushi, not much has changed and this shop maintains the passion and grace of Edo.

日本橋蛎殻町。昔からのビルが連なる街の地下に、「すぎた」はある。 前身の「都寿司」時代から変わりなく、この店には江戸の情と品がある。

 Before having sushi, appetizers are served for your drink. Raw cockle is lightly boiled in hot water. Flounder is also serve so enjoy it with some salt. &nbsp;This is amazingly delicious.  寿司の前に、つまみで一杯。生の鳥貝をさっとボイルして出す。手前のヒラメとともに、塩で。このつまみの、うまいこと、うまいこと。

Before having sushi, appetizers are served for your drink. Raw cockle is lightly boiled in hot water. Flounder is also serve so enjoy it with some salt.  This is amazingly delicious.

寿司の前に、つまみで一杯。生の鳥貝をさっとボイルして出す。手前のヒラメとともに、塩で。このつまみの、うまいこと、うまいこと。

    The chef's personality and polished skill is one of many beauties of Sugita. &nbsp;Keeping a sharp eye on what goes on in the room, but he serves sushi with a charming smile.  大将の人柄も、すぎたの素晴らしさのひとつ。熟練の業。店のすべてを見通す目。でも、本当に人懐っこい笑顔で寿司を出してくれる。

 

The chef's personality and polished skill is one of many beauties of Sugita.  Keeping a sharp eye on what goes on in the room, but he serves sushi with a charming smile.

大将の人柄も、すぎたの素晴らしさのひとつ。熟練の業。店のすべてを見通す目。でも、本当に人懐っこい笑顔で寿司を出してくれる。

 Today's chu-toro (medium-fatty tuna) is superb. &nbsp;The sushi is a little larger than others and red vinegar isn't used for the rice, which is popular now a days. &nbsp;In one bite, the flavor spreads in your mouth. &nbsp;Just blissful!  今日の中トロも絶品。最近の流行りとは違い、酢飯も赤酢ではなく、少しおおぶりの寿司。シャリとネタを頬張る。そして広がる風味。至福!

Today's chu-toro (medium-fatty tuna) is superb.  The sushi is a little larger than others and red vinegar isn't used for the rice, which is popular now a days.  In one bite, the flavor spreads in your mouth.  Just blissful!

今日の中トロも絶品。最近の流行りとは違い、酢飯も赤酢ではなく、少しおおぶりの寿司。シャリとネタを頬張る。そして広がる風味。至福!

 When anago (sea eel) is served for Edomae sushi it means that it's almost the end of the meal. Sauce over anago is a little sweet but not overpowering. &nbsp;Very elegant and melts in your mouth. I mean the anago really melts. &nbsp;I close my eyes wishing this happiness continues.  穴子が出てくると、江戸前の寿司はもう終盤。ツメは少し甘く、でも嫌味がない。とても上品で、とろける・・・、本当にとろける穴子。この楽しみが続いてほしいと願いながら、目をつぶる。

When anago (sea eel) is served for Edomae sushi it means that it's almost the end of the meal. Sauce over anago is a little sweet but not overpowering.  Very elegant and melts in your mouth. I mean the anago really melts.  I close my eyes wishing this happiness continues.

穴子が出てくると、江戸前の寿司はもう終盤。ツメは少し甘く、でも嫌味がない。とても上品で、とろける・・・、本当にとろける穴子。この楽しみが続いてほしいと願いながら、目をつぶる。

 Last piece is Tamago (egg omelet) which is almost like cake. &nbsp;I have eaten many Tamago's and this one is moist but it melts in your mouth instantly. &nbsp;Harmony of minced shrimp and egg. &nbsp;What an amazing meal.....Thank you.  最後は、ケーキのようなたまごで。いろんなたまごを食べてきたが、ここのたまごは、しっかりとしているのに、シュン・・・と口でとろける。そしてエビのすり身と卵のハーモニー。ありがとうございました。

Last piece is Tamago (egg omelet) which is almost like cake.  I have eaten many Tamago's and this one is moist but it melts in your mouth instantly.  Harmony of minced shrimp and egg.  What an amazing meal.....Thank you.

最後は、ケーキのようなたまごで。いろんなたまごを食べてきたが、ここのたまごは、しっかりとしているのに、シュン・・・と口でとろける。そしてエビのすり身と卵のハーモニー。ありがとうございました。

Review by Fat Tongue

 

As of May 2017, the wait to get a seat is 10 months.

Address: 1-33-6 Nihonbashi-Nakigara-cho, Chuo-ku, Tokyo

(2 min walk from Tokyo Metro Suitengu station)

Phone:  03-3669-3855

Open:  Tue to Fri 17:30〜, 20:30〜 Sat & Hol  17:00〜, 20:00〜

Sun  11:00〜, 13:30〜, 18:00〜

Closed:  Mon

https://tabelog.com/en/tokyo/A1302/A130204/13018162/

Ramen Daishi<br />ラーメン 大至

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