About Sugaya
Sushi Sugaya sits in Hamamatsucho, where chef Takayuki Sugaya runs an eight-seat counter he opened in 2018 after starting in the trade at fifteen and spending more than two decades in established Tokyo kitchens. The style is Edomae nigiri, built on fish from Toyosu and house vinegar blends. A meal runs four or five small dishes before roughly ten pieces of nigiri.
Tabelog reviewers hold it at 4.07 across more than 500 write-ups, and it has held a Bronze Tabelog Award since 2021. Much of the praise centers on the rice rather than the toppings, with regulars noting how the vinegar character shifts through the seasons and one writing about watching Sugaya's hands across eleven separate visits.
Frequently asked
Very hard. Tables sell out fast and most successful bookings come from last-minute cancellations, which surface unpredictably. Continuous monitoring catches far more of these than checking by hand.
Sugaya takes bookings through Omakase, Pocket Concierge, Tabelog. Table Alert watches it continuously and links you straight to the booking page the moment a seat opens.
Our tracking shows slots usually open about a month in advance.
It varies by season. Table Alert checks Sugaya around the clock, so you hear about new dates and cancellations as soon as they appear — our tracking shows slots usually open about a month in advance..
The dinner omakase course at Sugaya is ¥56K · $344 per person.
Sugaya is in Hamamatsucho, at 東京都港区東麻布1-29-15 東麻布296ビル 1F. Open in Google Maps
Most counters of this calibre are reservation-only with limited seats, so planning ahead — or catching a cancellation — is essential.
