Chef Yasunao Sugita-san, the mastermind behind Sugita Restaurant, has truly crafted one of Tokyo's most enchanting steakhouses. At the heart of this exceptional venue lies a deep love, unwavering dedication, and profound respect for family traditions, intricately woven into every dish served. It's this unique blend of personal touch and culinary excellence that positions Sugita steakhouse as a cherished gem among Japan's culinary treasures and secures its place as a personal favorite.
Location: Tokyo, Minato City, Shinbashi
Website: https://restaurant-sugita.com/
Instagram: https://www.instagram.com/restaurantsugita/
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Founded in 1961 in Kitashinchi, Osaka by the father of the current owner, Takahiko Sugita.
The second-generation owner, Yasuhisa, trained at the famous French restaurant Jean Moulin in Kobe, and inherited the traditional taste from the previous head chef and bartender of our restaurant.
In order to fulfill the previous owner's wish to open a restaurant in Tokyo, the birthplace of the family business, the restaurant moved completely from Osaka to Higashi-Shinbashi, Tokyo in November 2017, 55 years after the establishment.
As the second-generation custodian of this culinary legacy, Chef Sugita has honed his skills at the renowned French restaurant Jean Moulin in Kobe, absorbing the nuanced tastes and philosophies of the restaurant’s previous head chef and bartender. This rich tapestry of experiences has endowed him with a refined palate and a distinct culinary approach, making each meal at Sugita steakhouse an unforgettable experience.
In 2023, this remarkable dedication to excellence was globally recognized when Sugita Steakhouse was honored among the top 10 steakhouses in Japan by the prestigious ranking of World 101 Best Stearestaurants (https://www.worldbeststeaks.com).
Their specialty is the beef cutlet sandwich, which began in the late 1950s. High-quality Wagyu beef used for steaks was cut into cutlets and served as sandwiches. Chef Sugita has mastered the preparation of this luxurious Wagyu sando, which looks simple to make but only great chef can eleveate this dish to perfection! The combination of textures, the flavor, and the melt-in-your-mouth Wagyu fillet will blow your mind! There are a lot of Wagyu sandos in Japan, but this one is definitely the best ever. You definitely need to try it!
No doubt, the cutlet sandwich is the star of Sugita, but the other dishes are incredibly delicious too! Chef Sugita’s supreme culinary technique will take you on a journey of amazing Wagyu dishes that you won't believe. From Wagyu tartare with caviar and urchins to 18-year-old Kobe Wagyu cow perfectly grilled, and other unbelievable dishes you can only try here.
A special note on their selection of both alcoholic and non-alcoholic drinks—they are spectacular. With a tradition of bartenders who inherited the classic style of Tokyo Kaikan and played a role in founding the Japan Sommelier Association, they offer the best pairings for each dish.
Beyond the professional realm, I am profoundly honored to call Chef Yasunao Sugita-san and Aiami san, my friends. Their warmth, generosity, and passion for culinary artistry have enriched our friendship, making it a cherished aspect of my life. Their friendship offers a glimpse into the heart and soul behind Sugita’s success, and it's an honor to witness his journey and celebrate his achievements.
The attention to detail, the quality of ingredients, and the exceptional service make this one of the best steakhouses in Tokyo. Personally, they've won my heart, and it's impossible for me not to visit them regularly. But f you don't visit this amazing steakhouse, you'll definitely regret it for the rest of your life!
Some pic of this favolous Steakhouse:
