It's a calm and immaculate space with nine seats at the gently curved wooden counter. There's also a small private room off to the side, but you'll want to sit at the sushi bar and watch chef Takaaki Sugita work his magic. Sugita started working in the sushi world when he was in high school, and after more than 20 years as a chef, he's one of the best in the business.

t_taka_1008さん(@t_taka_1008)がシェアした投稿 - 2017年 6月月21日午前4時30分PDT. This famous tonkatsu restaurant is located in Asakusa, a popular tourist destination in Tokyo.The second-generation owner, the son of the restaurant's founder, works hard to continue his family's legacy.Their signature "Pork Loin Katsu (2100 yen)" features a meticulously made but appetizing light-brown crust, made using a clever two-pot hot-oil cool-oil technique from the original owner.The lean and fatty parts of the meat mingle beautifully in your mouth, and the thinly-cut tonkatsu is light and decidedly quality. It's definitely a dish that anyone can enjoy.The set meal is luxurious, served with glossy rice and salted miso pork soup that serve to accent the star of the dish, the umami-packed tonkatsu.Sugita truly is the embodiment of what a tonkatsu restaurant should be.

The nine-seat curved cypress counter at Sugita, in the neighbourhood of Kakigaracho, showcases chef Takaaki Sugita’s graceful movements against a backdrop of pristine minimalism – white linen, seasonal ceramics and immaculate simplicity. The omakase menu unfolds methodically: seasonal vegetables, sashimi selections and perfectly prepared seafood precede standout signatures like the seaweed-wrapped mackerel roll with pickled ginger and fresh shiso, and the creamy monkfish liver in a sake-sweetened sauce. A private room accommodates intimate groups of three to four.

Chef Takaaki Sugita started working in the sushi world when he was in high school, and after more than 20 years as a chef, he's one of the best in the business. His style is traditional but subtly innovative, as evidenced by his experimentations with fish maturation times to bring out the buttery richness of bonito and the silky texture of thinly sliced sardine. His signature is the luxuriously creamy ankimo (monkfish liver) pate, steeped in sweetened soy sauce and dabbed with wasabi – the perfect accompaniment to sake.

Among Edomae (Tokyo-style) sushi restaurants in Tokyo, Nihonbashi Kakigarasho Sugita stands out as one of the most sought-after and challenging places to secure a reservation at. This sushi restaurant, beloved by chefs and food enthusiasts alike, combines the highest quality ingredients sourced daily from the market with exceptional technique rooted in Edomae sushi tradition. The result is unparalleled sushi crafted with care and integrity.

At Nihonbashi Kakigaracho Sugita, top-notch sushi and elegant restaurant interiors come together to create a dining experience truly befitting of a two-star Michelin restaurant. If you’re lucky enough to secure a spot at the restaurant’s nine-seat counter, chef-owner Takaaki Sugita is a delight to watch. He blends mastery of the knife with an understanding of balance and harmony — evident in the technique he applies to every piece of fish.

Sugita is famous for its tonkatsu (fried pork cutlet), one of the most popular items in Japanese cuisine. Fresh, domestic pork coated in a thin layer of breading is deep-fried in lard from Holland using copper pots, which are exceptionally good conductors of heat. The meat is first quickly cooked at a high temperature, after which the heat is lowered and it is cooked more thoroughly.

Sugita is a 1-star Michelin restaurant in Tokyo run by Mr. Takaaki Sugita, a sushi master with sophisticated experience of delivering craftsmanship to his extraordinary range of sushi. Sugita is said to be one of the hardest sushi restaurants to make a reservation. It is known for being particularly difficult to book due to its exclusiveness that is only offered to certain people.

Japan, 〒103-0014 Tokyo, Chuo City, Nihonbashikakigarachō, 1-chōme−33−６ ビューハイツ日本橋 地下１階. Nihombashi Kakigaracho Sugita is a renowned Edomae sushi counter, recognized for its gold award from Tabelog since 2017. The restaurant's intimate setting features a 9-seat counter made of Hinoki, where guests can watch Chef Takaaki Sugita meticulously prepare each dish.

sushiView Heights Nihonbashi B1F, 1-33-6 Nihonbashi Kakigaracho, Chuo-ku, Tokyo. Provided by Autoreserve. Nihonbashi Kakigaracho Sugita is known as one of the most difficult restaurants in Tokyo to receive its first Michelin star in 2017.