Experts' Choice Award Sugita
What the experts agree on
Sugita's nearly impossible-to-book counter serves generously portioned nigiri that chefs covet—each piece is a work of art, with perfectly balanced vinegared rice that lets pristine fish shine. Worth the effort if you can snag a reservation.
“ 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 Guide Bib Gourmand
"‘Tonkatsu is food for the masses’, explains the second-generation chef, as he aims to serve up fare that is familiar and comforting. Copper pots polished till gleaming and plain wooden..." Full review
