The absolute signature of Sugita-san. High-quality mackerel is precisely pickled and rolled with sharp ginger and aromatic shiso in premium seaweed. It's a study in flavor balance, where the oiliness of the fish is perfectly countered by the acidity of the pickles. Reviewers consistently name it as the most memorable bite of the omakase course, citing the incredible freshness and technical roll construction.
Tips from diners
This is part of the 'otsumami' (appetizer) section of the omakase. Pay attention to the seaweed—Sugita uses a specific grade that is incredibly crisp and aromatic. It's the best mackerel roll in Tokyo.
A technical highlight that showcases Sugita's mastery of 'otsumami.' The bonito is flash-smoked over traditional rice straw to create a savory, charred exterior while the center remains cool and rare. It's seasoned with a touch of soy and topped with finely minced aromatics. Reviewers praise the intensity of the smoke and the buttery texture of the fish, which is sourced daily from the best markets.
Tips from diners
The smoke aroma is the first thing you'll notice. It's much more intense than standard katsuo. Eat it slowly to appreciate how the onion dressing cuts through the rich, smoky fish.
The traditionally soft and sweet conclusion to the nigiri section. The sea eel is simmered until it is meltingly tender and then glazed with a rich, dark tare sauce made from reduced eel bones and soy. Reviewers often mention its 'cloud-like' texture and the perfect balance of sweetness. It is a favorite for those wanting a classic, heart-warming end to the sushi progression.
Chef Takaaki Sugita is widely considered one of the most talented sushi masters of his generation. His restaurant, originally called Sushi Miyako, moved to Nihonbashi and became Sushi Sugita, quickly earning a Michelin star and a status as one of Tokyo's most difficult reservations. Sugita-san is known for his warm personality and his 'katsuo' (bonito) and 'iwashi' (sardine) preparations, which are often cited as the best in Japan.
Reservations are effectively impossible for first-timers without a referral or a high-end concierge. They open on the first of the month on Omakase.in and are gone in seconds. Use a luxury travel service if you're serious about a seat.
Sugita-san is one of the friendliest masters in Tokyo. Unlike the 'sushi police' vibe of some other top spots, the atmosphere here is warm and welcoming. Don't be afraid to ask him about the fish—he loves to share his knowledge.
The restaurant is located in a quiet part of Nihonbashi. Give yourself extra time to find the entrance—it's very discreet and easy to miss from the street. There is a small waiting area inside if you're early.
Page last updated: