Time Out says
If you thought it was the fish that dictated how sushi tasted, think again. Many of the pros will tell you that it’s actually the rice, known as ‘shari’, that plays the most important role in determining flavour. You can certainly taste the difference at Tsugu Sushimasa. That’s because they don’t use regular rice vinegar (shirozu) here: instead, they prefer akazu, a red vinegar made from sake lees that was the default option for sushi back in the Edo period (1603-1868). It’s light brown in colour, with a stronger taste; think of it as the chardonnay to shirozu’s sauvignon blanc. Sushimasa has been going for three generations now, which is what inspired current chef Shogo Sugaya to add the word tsugu (to succeed or inherit) to the restaurant’s name. And if you fancy something other than raw fish for dinner, you’re in luck: the menu also features a range of grilled fish and other small plates. Expect to pay from ¥10,000 plus tax for an omakase (chef’s choice) course.
8 Arakicho, Shinjuku-ku
|Transport:||Yotsuya-Sanchome Station (Marunouchi line); Akebonobashi Station (Shinjuku line)|
|Opening hours:||6pm-2am / closed Sun|
Users say (4)
Average User Rating
4.5 / 5
- 5 star:3
- 4 star:0
- 3 star:1
- 2 star:0
- 1 star:0
Don't miss this little gem. The best Omakase sushi I ever had. The Sushi master Shogo Sugaya belong to the third generation behind the sushi counter. Before him his father and his grandfather. The little place is cozy and the atmosphere it's warm and friendly. His daughter will help you speaking a very good english. Let be mesmerize by the grace and the precision of Shogo, while he will prepare for you delicious and incredibly fresh sushi and sashimi. He use a particular vinegar to dress the rice of your nigiri, as in an ancient recipe dated back to 17th century. Incredible totter nigiri. Wonderful Bonito seared so it remind you the flavour of Katsuboshi. The sweetest cherry tomato I had in my life, delicate hairy crab. Everything was perfect and the fish so fresh you expect to jump in your mouth by itself. Don't forget to have uni if in menù, astonishingly sweet and perfumed. A great experience at a very, very reasonable price.
Shogo Sugaya gifts you with an experience, both with his beautiful, uptempo small bar’s charming vibes and his absolutely sensational skills. It is jaw-dropping to see him work in his space with precision, harmony, and swiftness. Never waited more than a minute and a half between each course, fantastic explanations by a suprisingly good enlglish of every plate by his very friendly daughter—an experience I will always cherish. Needless to say that the cousine is phenomenal, best raw fish dinner I’ve ever had. Share with care, this is a hidden jem!
One of the best sushi ever I had.
They take about 20% extra from foreign customers and chip only goes to chef's pocket.