Tabelog ratingSushi Sugaya (すが弥) is the stage for chef Sugaya's highly individual take on Edomae sushi. At an intimate eight-seat counter in Higashiazabu, he serves an omakase defined by its creativity and assertive flavours. The most talked-about element is the shari (sushi rice), which is deliberately seasoned with a strong red vinegar profile, creating a punchy, acidic base that the chef pairs with carefully selected toppings.
Guests consistently praise the quality of the fish, particularly the tuna sourced from the famed wholesaler Yamayuki, with special mention for aged otoro (fatty tuna). The appetisers, or tsumami, are a highlight, showcasing a fusion of Japanese and Western ideas. Signature dishes include crab with hard Swiss cheese, monkfish liver (ankimo) with cream cheese and truffle, and baby sardines (shirasu) with olive oil. The generous portions of sea urchin (uni) are also frequently applauded.
However, the experience is not for everyone. The strong vinegar in the rice is polarising, with some diners finding it overpowering. Several international visitors have also noted that the course can feel small for its price point, and a few have reported frustrations with booking fees through third-party platforms. The total spend for the omakase course is typically ¥60,000–¥79,999. Reviewers have recently paid around ¥63,360 including drinks, or up to ¥76,500 when booking through platforms that add their own fees.
For those who enjoy a bold, creative interpretation of sushi and appreciate theatrical small plates, Sugaya offers a memorable experience. It is less suited to purists who prefer milder rice or diners seeking a large, filling meal for the price.
- Reservations: Essential. Bookings for international visitors must be made by phone via a hotel or credit card concierge. Be aware of the strict cancellation policy: 10% of the course price is charged upon booking, rising to 50% if cancelled 31 days prior, and 100% within 7 days of the reservation.
- Getting There: Located on the ground floor of the Higashiazabu 296 Building, a 2-minute walk from Akabanebashi Station (Nakanohashi Exit).
- Seating: There are only 8 counter seats. Service starts simultaneously for all guests, so arriving on time is critical; latecomers may miss some dishes.
- Payment: Major credit cards (Visa, Master, JCB, Amex, Diners, UnionPay) are accepted. Electronic money and QR code payments are not. A 10% service charge is added to the bill.
- Dress Code: While there is no formal dress code, guests are asked to refrain from wearing strong perfumes or hair products.
- Rules: The restaurant is non-smoking. Please avoid bringing large bags. Photos of food are permitted, but without flash or shutter sounds; video recording is not allowed.
