In this guide
Sugita (すぎた)
Nihonbashi Kakigaracho Sugita is a 1‑Michelin‑star restaurant and one of Japan’s preeminent sushi destinations—renowned as one of the hardest sushi reservations to secure in all of Tokyo. It is among the world’s finest places to witness—and taste—the sushi chef’s artistry at its fullest. Chef Takaaki Sugita prepares the freshest nigiri, served one by one from behind the counter. Highlights to look out for include sardine and chive maki roll, seared golden eye snapper nigiri, and monkfish liver and salmon roe served with sake.
Steeped in Edo-style nostalgia, the atmosphere of the neighborhood, the interior, and Sugita’s approach come together with impeccable authenticity. In a quiet corner of Tokyo’s Nihonbashi district, a signboard announces “Nihonbashi Kakigaracho Sugita.” Beyond the entrance is a staircase and then another charming door. Anticipation builds as you pass from a high-ceilinged space into a narrow hallway designed by Sugita to whisk you away to another world. As you reach the counter, everything opens up in an instant to reveal an immaculate, elegant space—already signaling the chef’s intent to his guests.
https://www.youtube.com/watch?v=d6tP8uA7w6Y
Restaurant Information
- Style: Japanese (Sushi)
- Address: 1 Chome−33−6 Nihonbashikakigaracho, Chuo-ku, Tokyo 103-0014
- Telephone: 03-3669-3855
- Number of seats: 13
Opening Hours
- Tuesday–Saturday & Holidays: 17:30–23:00
- Sunday: 12:00–14:30, 17:30–22:30
- Closed: Mondays
Menus
- Dinner: Sugita Omakase course ¥45,500
Chef
Takaaki Sugita was born in 1973 in Chiba Prefecture. His path into the culinary world began when he became captivated by a TV drama about an apprentice sushi chef on Japan’s national broadcaster, NHK. His determination grew, and in high school he began working part-time at a sushi restaurant, filling a vacancy left when his friend departed. He remembers loving the service aspect of the work.
His first interview for a sushi apprenticeship was at Nihonbashi’s Miyakozushi. He got the job and spent the next 12 years there honing his knife skills and learning the world of sushi inside and out. He never considered leaving, because he adored his kind master. Then, at age 30, came the offer of a lifetime: to take over a branch of his master’s restaurant that had been run by a senior colleague. With only three days over the New Year to decide, he launched Nihonbashi Tachibanacho Miyakozushi. The start was bumpy, but Sugita was determined to make it succeed.
Ten years later, he moved the restaurant to its current location—the former home of his wife’s family restaurant business. Because it was not originally designed as a sushi restaurant, Sugita felt there were many memories that should be preserved; it was therefore completely rebuilt and reopened as Nihonbashi Kakigaracho Sugita. Just two years later, it received a Michelin star.
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https://www.youtube.com/watch?v=Z6JWN0jQCiI
