PRESENTE Sugi
(プレゼンテ スギ)The Tabelog Award 2024 Gold winner
- Nearest station：
- Categories：
- Budget：
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- Closed：
- Monday、Tuesday
Specialities
Chef
Noritoshi Sugioka - An artist called a chef
Food
Italian Cuisine that transforms the local natural bounty into delicious food, only possible in Sakura
Space
Aesthetics are present in every detail of the restaurant, from the cutlery to the interior tiles
Review
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Review 1,924resultsFollowers 1,693peopleThe evolution continues
I was able to come here for three consecutive months. New challenging dishes have been int...View details
2024/11 visited
11 times
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Review 3,281resultsFollowers 4,257people#A genius chef who embodies works of...
The restaurant is located 8 minutes from Sakura Station by car Rated 4.40 at the time of v...View details
2024/01 visited
1 time
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Review 933resultsFollowers 224peoplePresenter
Reservations required Number of visitors 2 people Duration of stay 3.5 hours Price 35,000 ...View details
2024/09 visited
4 times
Restaurant information
Details
| Restaurant name |
PRESENTE Sugi（PRESENTE Sugi）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Gold winner
The Tabelog Award 2024 Gold winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2021 Silver winner
The Tabelog Award 2021 Silver winner
Selected for Tabelog Italian EAST "Hyakumeiten" 2021
Selected for Tabelog Italian EAST "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2024年Gold受賞店
The Tabelog Award 2024 Gold 受賞店
2023年Silver受賞店
The Tabelog Award 2023 Silver 受賞店
2022年Silver受賞店
The Tabelog Award 2022 Silver 受賞店
2021年Silver受賞店
The Tabelog Award 2021 Silver 受賞店
百名店 選出歴
イタリアン 百名店 2021 選出店
食べログ イタリアン EAST 百名店 2021 選出店 |
| Categories | Italian, Innovative |
| Phone number (for reservation and inquiry) |
043-371-1069 |
| Reservation availability |
Reservations available |
| Address |
千葉県佐倉市白銀2-3-6 |
| Transportation |
Car: Take the Chiba Green Bus Takasaki Line from JR Sakura Station, get off at Takaoka bus stop and walk for 1 minute (91m) Take the Chiba Green Bus Shirogane Line from Keisei Sakura Station, get off at Shirogane New Town and walk for 7 minutes (536m) 1,415 meters from Sakura. |
| Opening hours |
Hours and closed days may change, so please check with the restaurant before visiting. |
| Average price（Based on reviews） |
JPY 40,000 - JPY 49,999JPY 20,000 - JPY 29,999
|
| Payment methods |
Credit card accepted （VISA, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Private rooms |
Unavailable |
|---|---|
| Private use |
Available For up to 20 people |
| Non-smoking/smoking |
Non smoking |
| Parking |
Available |
| Space/facilities |
Stylish space,Relaxing space |
Menu
| Drink |
Sake (Nihonshu),Wine,Cocktails available |
|---|
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Hideout,A house restaurant |
| The opening day |
2016.2.12 |
Find Similar Restaurants （Area)
Sakura Sta.
Sakura, Inbanuma
Narita, Sakura, Sawara
Chiba
Sakura City
Categories
Rankings in nearby areas
閉じる
ChefNoritoshi Sugioka - An artist called a chef
Born in Chiba Prefecture in 1980, he aspired to be a chef after watching the TV show "Iron Chef" and went to culinary school. He then worked at Sakura's "Ristorante Castello". "I was impressed by the owner chef Yamada Naoki's attitude of making everything himself." After training at Gokokuji's "Taverna Ai", he went independent in 2016. He is a chef who grows vegetables in the fields, fishes in the sea and rivers, and even lays marble on the floors. His attitude of "both the food and the restaurant are works of art" makes him a true artist.
Food Italian Cuisine that transforms the local natural bounty into delicious food, only possible in Sakura
Chiba Prefecture is blessed with nature, including the sea, rivers, and mountains. Making use of these blessings, most of the ingredients used are from within the prefecture, including freshwater fish from the Tone River, fresh fish landed at fishing ports within the prefecture, and Yachiyo Kuro beef from Chiba Prefecture. In addition, the restaurant uses reduced pressure and low-temperature cooking for meat and fish to lock in the original flavor of the ingredients. Other accompaniments to the course include organic vegetables from nearby farms, wild mushrooms and mountain vegetables that grow in the mountains surrounding the restaurant, and home-grown rosemary and herbs soaked in syrup are served as original drinks.
SpaceAesthetics are present in every detail of the restaurant, from the cutlery to the interior tiles
Because Chef Sugioka says, "Both the food and the restaurant are works," the aesthetic of the restaurant is permeated by the details. In order to be able to divide meat and fish dishes that maximize the flavor into small portions without stress, the cutlery is ordered from "Ryusen Cutlery" in Echizen City, Fukui Prefecture. The glass has the warmth of handwork, and is made of "Sugawara Kogei Glass" in Kujukuri, Chiba Prefecture. The Italian marble tiles that Mr. Sugioka put up himself also gently bounce off the light from the windows. Here is a space where you can take your own cuisine to the extreme.
Utilizing the latest in culinary science, they transform local ingredients into one-of-a-kind Italian Cuisine.
Guests from all over Japan and the world visit this Western-style building along the national highway in Sakura City, Chiba Prefecture. The owner of the building is Sugioka Noritoshi. He cultivates th
...e fields, catches fish, and does the interior work himself - a true super chef. Sugioka devotes his life to transforming the bounty of his hometown, Chiba, into Italian Cuisine courses, using the ingredients as they are. "This land, surrounded by mountains and the sea, is similar to Italy." Many people are now fascinated by the "Chiba terroir," which is born from cooking that makes full use of the latest culinary science.