01 / ABOUT THE PLACE
About this place
A hallmark of Sugidama is its distinctively dark sushi rice, seasoned with a house blend of black vinegar and balsamic vinegar. The signature "drinkable" salmon nigiri melts on the tongue with rich, sweet fattiness crafted to pair naturally with sake. Other inventive, accessible offerings include seared flounder fin seasoned to emphasize its rich fat, and red shrimp topped with lumpfish caviar.
Beyond nigiri, the kitchen turns out an engaging spread of casual izakaya small plates. Highlights range from dashi-rolled omelette resting in a pool of seasoned broth and seared monkfish liver with ponzu to crisp deep-fried horse mackerel bones. Guests can graze easily while sipping house green tea highballs, assorted fruit sours, or regional sake.
Lunchtime brings combination sets matching sushi assortments with red miso soup, udon, or clam-laden ramen, making the counter and table seating equally suited to daytime drinking, a quick solo meal, or an informal gathering after work.
