Experts' Choice Award Sugita
4 expert reviews
“ The nigiri is quite large as he wants people to leave feeling like they’ve really eaten sushi. Made with akazu and rice vinegar, the rice has a mild sourness and goes well with the toppings.”
– Michelin Guide
Frommer's "The fish glistens and glides down the tongue, and each dish is plated like a painting. Eating here will be a highlight of your trip....if you can get in." Full review
Condé Nast Traveler "One of the hardest spots to book in Tokyo, Sugita is a calm and immaculate space popular with chefs looking to satisfy their sushi cravings." Full review
Michelin GuideBib Gourmand
"Since its 1977 opening, Sugita has put down firm roots in Asakusa. Demonstrating skills passed on from his father, the second owner-chef, Mitsuo Sato, uses two pots of lard at different..." Full review
