Sugita, a haven for sushi enthusiasts, takes you on a captivating culinary journey through its Edomae-style sushi experience. Forget the ordinary, here, fundamental sushi ingredients are transformed into exquisite morsels.
A Symphony of Flavors
Each Sugita meal is a carefully orchestrated symphony of flavors starting with a prelude of five to eight appetizer dishes setting the stage for the main event – eleven to twelve nigiri pieces.
The appetizer journey begins with seasonal vegetables, like simply boiled edamame or steamed potatoes, a delicate introduction to the meal. Two varieties of sashimi follow, showcasing the freshness and quality of the seafood.
Next comes a play of textures and flavors, as seafood is served raw, steamed, or boiled, depending on the day and season. Sugita’s signature dish, a seaweed-wrapped norimaki sushi roll packed with mackerel, pickled ginger, and fresh green shiso leaves, takes center stage.
A Tapestry of Delights
Warm dishes then warm your palate, featuring flame-grilled fluke, simmered octopus, or savory egg custard.
Sugita then presents a tapestry of delicacies, showcasing steamed Chiba Prefecture abalone, sliced impossibly thin, like prosciutto, amplifying its rich aroma and surface area for the tongue to savor.
Another fan favorite is monkfish liver from Yoichi, Hokkaido, offering a salty, sweet, and lusciously smooth taste sensation. This delectable treat is always served with Aramasa Shuzo kijoshu called Hinotori, a luscious dessert wine, a perfect pairing Sugita has perfected over the last decade.
The Art of Nigiri
Once the grilled fish has been enjoyed, Sugita thoughtfully checks in with guests, ensuring their sake and appetizer needs are met before embarking on the culinary masterpiece – the nigiri.
Sugita’s nigiri is a testament to precision and artistry. Each bite is carefully crafted to create a harmonious blend of flavors. Take iwashi sardines, for example. When shaped with a whole piece, the fatty fish overpowers the vinegared rice. But Sugita’s technique of slicing and layering the sardine, adds a delicate balance, enhancing the overall experience.
Sugita’s agile movements and gentle handiwork are a visual treat as he meticulously adds a dab of paste, a mix of ginger and chopped chives, to each nigiri, elevating the flavors further.
A Nigiri Journey
The nigiri course takes you on a culinary journey from the clean flavors of Saga Prefecture kohada gizzard shad, or the very young shinko form if available, to white-fleshed fish such as tai sea bream, straw-smoked sawara Japanese Spanish mackerel, and baby snapper.
Caught in Shitsukari, Aomori Prefecture, the akami maguro back flesh is served marinated to highlight the rich umami and perfect acidity.
Ibaraki Prefecture kasugodai, gently vinegared and covered with kombu for precisely three and a half hours, is then served with Kure yaki-shio salt, a textural delight.
You may also be treated to simmered hamaguri clams, kuruma prawns, alfonsino or black bluefish, and irresistible uni sea urchin.
Kyushu-grown Taima anago conger eel or the bonafide Edomae variety from Tokyo Bay is served steamed, simmered, and finished to aromatic perfection.
This incredible course comes to a satisfying close with the sumptuous flavors of rolled omelet and savory miso soup.
The Essence of Sugita
Chef Sugita, a master of his craft, believes the most impressive sushi restaurants are those that make you wonder how the same seafood varieties can taste so different. He sources his premium ingredients from trusted suppliers at Toyosu market and regional markets, building personal relationships with fishermen and fishmongers.
Sugita’s rice, Koshihikari komai, is steamed to perfection resulting in plump rice morsels, and flavored with red and white vinegar at a seven to three ratio. Majima wasabi from Gotemba adds a touch of heat, while simmered down sauces made with Higeta soy sauce, sake, and mirin create a perfect harmony of flavors.
Sugita’s sake selection is just as impressive. He offers over 30 varieties – from light and refreshing sake to accompany sashimi and nigiri, to sakes with perfect acidity to enhance appetizer dishes, to slightly sweet kijoshu sake to pair with fish roe.
Sugita’s sushi experience is a culinary journey that will leave you in awe. From the freshness of the ingredients to the artistry of the chef, each bite is a symphony of flavors and textures. Sugita is not just a sushi restaurant, but a temple of Edomae-style sushi, a place where ingredients are treated with reverence and flavors are elevated to an art form.
