I can say that this shimesaba maki (marinated mackerel with ginger, chives & ohba) from Sugita-san might be the best thing I have ever eaten. In fact I had been waiting years to eat at Sugita (🙏 @little_meg_siu_meg) But for this week’s @davechangshow podcast guest, @adamgrant , this would be hell....he would rather have a plate of chicken nuggets from Lawson’s and kakigori for dessert (also might be best thing I’ve ever eaten??) But I don’t hold it against him. He's a super taster, meaning his perceptions of sour and salty are very different from mine. I think it’s fascinating, and that’s probably the least interesting thing about him. Listen to this week’s pod for my talk with Adam on his insights on leadership and my struggle to get better at it, plus a little shout-out to newly michelin ⭐️ ⭐️ ⭐️ @maurocolagreco
SUGITA’S GRACE! Vol. III Signature roll. Alternating between Iwashi (Sardine) and Saba (Mackerel), Sugita’s rolls are like no other’s. And a very good friends of Sake :) This time we had the pleasure of having the Saba as an appetizer. Watch till the end for @puppup_foodlife ’s commentary. This is the third video in #tht_sugitas_grace series. Enjoy, and stay tuned!
北紫雲丹 Kita murasaki uni. Sugita san’s elegant and graceful moves, so mesmerising and always calm me down! Showing two methods of forming nigiri: 1: 小手返し Kotegaeshi 2: 本手返し Hontegaeshi #cbyyy_sugita #cbyyysushi#cbyyytokyo#cbyyyjapan
Second highest-rated 🍣 restaurant in Japan. Combination of the best ingredients and technique. Ankimo from Otsumami part was such a superb piece of work that simply overwhelmed me. 今まで見たことがない高級繊細感である。特にあん肝は絶品であり、大変勉強になりました。 #michelin🌟 #tabelog 4.84 #杉田孝明#予約困難店
#すぎた 이 사진 한장으로 스기타가 얼마나 맛있는지, 왜 맛있는지 알 수 있다. 저 조각이 덩어리에서 잘라낸 생선이 아니라 그 자체로 한마리의 생선같은 ... 단면의 올록볼록함이 오바스러운 일본 만화에서나 보던 그림이랑 똑같았다. 오죽하면 이거 현실인가? 싶은 느낌 💦 100엔짜리 회전초밥집과 하이엔드의 차이만큼, 다른 하이엔드와 스기타의 차이가 있었다. 충격, 이라는 말로도 부족했던 디너. 그리고 장인, 이라는 말 그 자체였던 스기타상! #ごちそうさまでした