Sushi Sugisawa

Extremely high level sushi omakase from a master chef who was a longtime student of sushi Chef Aoki of Ginza. Small counter style omakase only. A true sushi experience.

A delicious sushi restaurant in Ginza where you can relax and enjoy your meal.
It was great because I don't like eating in a tense atmosphere.
The snacks and nigiri are both delicious and voluminous.
Particularly delicious were the bonito tataki and the kohada nigiri. The sake is going well. Furthermore, when I ate gari, I was impressed by the exquisite taste that goes well with sake. I feel like I could drink sake forever with this gari. . . It's too delicious. Next time, I wanted to pair it with sake from the beginning. I want to go again! !

All the sushi were very delicious.
Only 8 seats at the counter. The feel of a hideaway is also good.
The only thing that caught my attention was the artificial flowers behind the counter. It felt dirty, which was very disappointing. I wish I had gotten new ones or fresh flowers. . .

I visited you for a special lunch with my family. Starting with the seared bonito, the steamed oysters and appetizers were all exquisite. As anticipation builds, the nigiri pieces begin to appear one after another. This is sushi in the middle of the classic Edomae style. Very satisfied with everything. I was filled with emotion, thinking that the Edo-mae area is really good for catching yellowfin tuna and mantis shrimp. Of course, the tuna and fatty tuna were delicious. I was also impressed by the nigiri with grilled yellowtail and rubbed yuzu on top. The sea urchin nigiri that came out with the miso soup made my wife sigh and say, `I can eat as many as I want.''
The only thing that people either like or dislike is the hardness of the sushi rice. You can clearly see each grain, and it has quite a chewy texture. It doesn't go well with tuna or other fish that have a punch of flavor, but with white meat, I felt like it was overpowered by sushi.
However, I had a blissful time watching the owner's quick and efficient work style and eating sushi in a relaxing space with only 7 seats at the counter.

[Delicious sushi at a reasonable price]

The owner, Mr. Sugisawa, apparently trained for 17 years at the famous sushi restaurant Sushi Aoki in Ginza.
It begins with a rhythmic routine in which you rotate your arms around while grasping.

Since it was my first visit, I made a reservation for the bottom course for lunch at 6,500 yen including tax. Above that is 9500 yen. Apparently, the elderly couple next door who had eaten earlier seemed to be enjoying the upper course.

For my drink, I ordered draft beer (800 yen including tax). ...What was brought to me was beer in a small glass. Huh? It's unexpectedly small... In this case, I think it would have been better to order Asahi Super Dry Small Bottle Beer (550 yen including tax). From a slightly lonely start.

First of all, we started with the appetizer, `Clamshells, Sea Cucumber, and Mozuku''...It was a pretty decent appetizer, and I was very happy. The loneliness from earlier had disappeared.

`Sumi ikageso''...Griefed geso is lightly grilled, stuffed with stuffing, and the yuzu skin is shaved off, giving it a delicious aroma and flavor.

“Nigiri” starts from here.
`Tai kelp tightened, with tree buds inside''...The scent of tree buds is fragrant, and the sea bream is delicious.

`Kohada''...Vinegar makes it taste good.

“Sea bream egg”…elegant and exquisite taste.

“Tuna red meat”…Red meat is usually delicious.

“Chu fatty tuna”…Properly delicious medium fatty tuna. The course that the elderly couple next door was eating looked like it would be more delicious because it was in a higher class than us (close to otoro).
So... I thought I should have taken the higher course...

`Sumiika''...It has just the right amount of elasticity and is slightly sweet, making it delicious.

`Shimesaba''...served with a little ginger on top. Definitely delicious.

`Hiragai''...It's delicious and has a pleasant texture.

“Saimaki Ebi, Ebi Oboro”...Some people either like or dislike the addition of slightly sweet Oboro. I'm okay. The upper class uses prawns of excellent size. The saimaki prawns were delicious enough, but they were small, so I was jealous of the larger prawns...

At this moment, I remembered the words that appeared on the bottom of the bowl when I finished eating the first otoshi: `Wataru Achichi'' (I just know what is enough). Yes, the saimaki shrimp I just had was delicious enough... Reflect, reflect... Before I know it, I'm starting to feel arrogant about myself...I'm sorry.

`Miso soup''...Ingredients are clams, seaweed, and small onions. It was both comforting and delicious.

Mantis shrimp...It's been a while since I've eaten mantis shrimp at a sushi restaurant. It was small, but it was delicious.

`Himokyuu''...Ark shell string and cucumber hand roll. It will be handed to you by hand. The seaweed is also crispy, fragrant, and delicious.

Tamagoyaki...A so-called castella-like tamagoyaki. A dish that really feels like a finishing touch.

We had some tea and sushi along the way, and finished off with some tea.

Mr. Sugisawa also said that due to the soaring cost of ingredients, he will raise the price of lunch by 1,500 yen from April, from 6,500 yen to 8,000 yen, and from 9,500 yen to 11,000 yen.
In this day and age, there is nothing we can do about it, but I think they are still working hard.

I wonder if the store will be happy if I don't come at night next time.

`Go Yui Ashichi''...I feel like I've forgotten this word a little recently.
Starting tomorrow, I'll go out to dinner with these words in mind. It was a good time.