Sugahara

The first thing prospective guests may notice when looking up Tokyo Italian restaurant Sugahara is that there is little to no information available about it. This is by design: owner-chef Sugahara Atsushi prefers to keep his cards close to his chest. But the restaurant’s reputation precedes it. Rustic, simple interiors and food don’t tell much about Sugahara’s excellence, though its recognition by GQ, Gault & Millau and the Michelin Guide Tokyo means it must be doing something right. The a la carte menus are minimal, offering a few appetizers of cold cuts and vegetable options. Chef Sugahara values his relationships with local suppliers above all, receiving produce from Yamagata Prefecture and pork from Miyagi Prefecture, marrying top-quality domestic ingredients with rustic Italian methods. Wine, much of which is sourced from Italy, is served omakase in 3- or 4-glass services. Prix fixe menus are Sugahara’s bread and butter; they bring groups or solo diners into an intimate dialogue with flavors from the heart of Italy. Sugahara requests that diners trust the chef’s expertise and commitment to introducing them to pieces of Italy from his own heart. The heartfelt cuisine goes beyond what menu descriptions can elicit to earn the restaurant its well-placed praise. Michelin Guide: 2022 - Bib Gourmand