Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Nihonbashi Kakigaracho Sugita
(日本橋蛎殻町 すぎた)The Tabelog Award 2024 Gold winner
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2022
- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Takaaki Sugita - A sushi chef who impresses with his honesty and sincerity
Review
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Review 948resultsFollowers 1,277peopleTo one of the best in Tokyo⭐️
I had been there many times when it was Miyako Sushi in Bakuroyokoyama and thought it was ...View details
2016/12 visited
1 time
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Review 529resultsFollowers 134peopleSugita-san.
To Sugitasan, Kakigaracho, Nihonbashi. Today's lineup. Knob 01 Shrimp potato kinukats...View details
2020/09 visited
72 times
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Review 1,316resultsFollowers 1,552peopleIt's been two and a half years since...
It's been a while since I last visited. The chef's friendly service is as good as ever. It...View details
2022/06 visited
3 times
Restaurant information
Details
| Restaurant name |
Nihonbashi Kakigaracho Sugita
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Gold winner
The Tabelog Award 2024 Gold winner
The Tabelog Award 2023 Gold winner
The Tabelog Award 2023 Gold winner
The Tabelog Award 2022 Gold winner
The Tabelog Award 2022 Gold winner
The Tabelog Award 2021 Gold winner
The Tabelog Award 2021 Gold winner
The Tabelog Award 2020 Gold winner
The Tabelog Award 2020 Gold winner
The Tabelog Award 2019 Gold winner
The Tabelog Award 2019 Gold winner
The Tabelog Award 2018 Gold winner
The Tabelog Award 2018 Gold winner
The Tabelog Award 2017 Gold winner
The Tabelog Award 2017 Gold winner
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2022
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2022
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2021
Selected for Tabelog Sushi TOKYO "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Gold受賞店
The Tabelog Award 2023 Gold 受賞店
2022年Gold受賞店
The Tabelog Award 2022 Gold 受賞店
2021年Gold受賞店
The Tabelog Award 2021 Gold 受賞店
2020年Gold受賞店
The Tabelog Award 2020 Gold 受賞店
2019年Gold受賞店
The Tabelog Award 2019 Gold 受賞店
2018年Gold受賞店
The Tabelog Award 2018 Gold 受賞店
2017年Gold受賞店
The Tabelog Award 2017 Gold 受賞店
百名店 選出歴
寿司 百名店 2022 選出店
食べログ 寿司 TOKYO 百名店 2022 選出店
寿司 百名店 2021 選出店
食べログ 寿司 TOKYO 百名店 2021 選出店 |
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
03-3669-3855 |
| Reservation availability |
Reservation only |
| Address |
東京都中央区日本橋蛎殻町1-33-6 ビューハイツ日本橋 B1F |
| Transportation |
Approximately 2 minutes walk from Suitengumae Station Exit 4 101 meters from Suitengumae. |
| Opening hours |
|
| Average price |
JPY 40,000 - JPY 49,999 JPY 40,000 - JPY 49,999 |
| Average price（Based on reviews） |
JPY 50,000 - JPY 59,999JPY 50,000 - JPY 59,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
サービス料10％ |
Seats/facilities
| Number of seats |
9 Seats （ Private room with counter） |
|---|---|
| Private rooms |
Available For 2 people、For 4 people Reservations for private rooms only can be made by phone one week in advance between 9:00 and 11:00. *If you would like to make a reservation on Friday, please call between 9:00 and 11:00 on the previous Friday. |
| Private use |
Unavailable |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable |
| Space/facilities |
Relaxing space,Spacious seating,Counter seating |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Particular about Sake (Nihonshu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| The opening day |
2015.10.27 |
| Remarks |
*Please note that the prices are based on the current market price and may vary slightly depending on the season and the day. There are two evening sessions. The main counter is open until the following month. Reservations for private rooms only can be made by phone between 9:00 and 11:00 a.m. one week in advance. *If you would like to make a reservation for Friday, please call between 9:00 and 11:00 a.m. on the previous Friday. No flash photography is allowed, but it is OK as long as the shutter sound is turned off (including smartphones). Please refrain from coming to the restaurant wearing strong perfumes, hair products, etc. Wine (white only) and champagne can be brought in for 3,000 yen per bottle. One brand of champagne (full bottle and half bottle) is available (please check). If you wish, you can also choose your preference (including the amount of snacks and nigiri). However, it is probably best to contact us in advance to express your preference. |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
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Categories
Rankings in nearby areas
閉じる
ChefTakaaki Sugita - A sushi chef who impresses with his honesty and sincerity
Born in 1973 in Chiba Prefecture. After training for 12 years at the long-established Nihonbashi Kakigaracho Miyako Sushi, which was founded in 1887, he went independent in 2004. While maintaining the attitude he inherited from his husband during his training, of "treating the original common nature of sushi that townspeople enjoyed in the Edo period and making honest sushi," he continues to evolve day by day through trial and error in handling and preparing fish. On October 27, 2015, he moved and changed the name to Nihonbashi Kakigaracho Sugita.
Nigiri sushi conveying the essence of Edomae sushi to the present day. Authentic Edomae sushi with ever-evolving craftsmanship and meticulous attention to detail.
Among sushi restaurants in Tokyo, Sugita in Kakigaracho Nihonbashi is known for being one of the most difficult to book. In 2017, it received its first Michelin star in the Tokyo Guide. Not only the e
...xcellent sushi and side dishes, but also the gentle personality and attentive service of Sugita Takaaki continue to attract customers. Sugita, who is in charge of the tsukeba, trained at Miyako Sushi in Kakigaracho Nihonbashi, a long-established restaurant founded in 1887. He visits Tsukiji every day and selects high-quality fish from high-quality areas, such as Oma tuna, which is served lightly marinated, and Amakusa gizzard shad, which is marinated in vinegar. He also uses red vinegar and boiled soy sauce, and does not forget to be creative in order to inherit the traditional Edomae style. The menu only has one "selection course" consisting of side dishes and nigiri sushi. You will be intoxicated by each piece of sushi, which is exquisitely delicious, and you will be captivated by the streamlined and efficient nigiri movements.