Tabelog ratingChef Noritoshi Sugioka cooks a single 20–25 course tasting menu. Almost all of it comes from Chiba Prefecture produce that he farms, fishes or forages himself, and it is served on plates commissioned to match the dishes. Ise lobster with white chocolate arrives on a plate modelled on Chiba's rock strata, and the Moai-shaped financier is made with boar lard. He uses a Gastrovac vacuum cooker to push stock into raw fish and presents every plate at the table himself. The restaurant won the Tabelog Award Gold in 2024 and 2025, and Silver in 2021–2023 and 2026.
Almost every review praises the warmth of the chef and his wife and the sense of play that runs through the meal. It extends to a Dragon Quest treasure chest holding a soap souvenir. Reviewers name the same dishes again and again:
- wild eel with crackling skin
- torafugu (tiger pufferfish) flan with milt sauce and truffle
- a raw-yet-seasoned buri daikon
- the opening tomato-ame (candied tomato)
- two Sugi-zushi sushi-risotto hybrids
- the High & Low beef steak
The main complaint is length. Lunch runs 3.5–4 hours, and several diners found the five-minute explanation before each plate tiring, with hot dishes cooling while it went on. Some left overly full. A few dishes, including the salad and some desserts, did not land for everyone.
There is one course, the same at lunch and dinner. Reviewers in 2025–2026 paid around ¥20,900–¥25,300 for the Sugi course, which includes the eel, the torafugu flan and the High & Low steak. Some were also charged 10% service. The alcoholic or non-alcoholic pairing runs to more than 20 glasses and added about ¥20,000–22,000. Single glasses cost about ¥800 non-alcoholic and ¥1,400 for wine. Expect a typical spend of around ¥50,000 per person with pairing at both lunch and dinner. Prices have risen sharply since 2022, when the course was ¥8,800. Even so, reviewers broadly agree it is good value for the number of dishes, the ingredients and the rare wines in the pairing.
- Booking: essential, no walk-ins. Reservations open months ahead on TableCheck or Tabelog and fill almost instantly. A half-year wait is typical, so watch for cancellations. Phone: 043-371-1069.
- Timing: all guests start together at 11:30 or 18:00, so arrive exactly on time. Pairings, especially non-alcoholic, must be ordered in advance.
- Getting there: from JR Sakura Station, take the Chiba Green Bus (Takasaki Line) to Takaoka, then walk 1 minute. From Keisei Sakura Station, take the Chiba Green Bus (Shirakawa Line) to Shirakawa New Town, then walk 7 minutes. Walking from JR Sakura takes about 30 minutes. A taxi takes about 5 minutes, but have a taxi app ready because cabs can be scarce.
- Parking: free parking available.
- Payment: VISA, Mastercard, JCB, AMEX and Diners accepted. Electronic money and QR payments are not accepted.
- Seating: 7 seats at about three tables in a house restaurant. No private rooms. The whole restaurant can be booked for up to 20 people.
- Smoking: non-smoking.
- Language: the chef's narration is in Japanese and is central to the meal.
- Dietary: some dishes contain insects, such as cicada-larva powder and cricket soy sauce.
- Closure: a renovation closure is planned for roughly January–March 2027.