From the chef
Making proper efforts to pursue a deliciousness hidden in the traditional dish.
Born in 1980 in Tokyo, he raised up watching his father who ran a pork cutlet restaurant. It was natural for him to help his father before going to school in his days as a student. After graduating from a university, he started working at [Sugita] to succeed his family business, then became the 2nd generation in 2011. He is modest to say that his restaurant is a small bistro in this town but still making efforts every day to be better than any other restaurant, and wishing the guests to say [though pork cutlet is a casual food, his dish is special].
佐藤 光朗
Mitsuo Sato
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Sugita
Asakusa, Tokyo
Japanese / Japanese
The Reasons Why I Recommend.
The famous restaurant Edo Soba Hosogawa in Ryogoku is recommended. Soba, of course, all tempura is delicious. Also in our shop, the personality of the shopkeeper of [hosogawa] who visits from time to time seems to be one of the attraction of this shop.
Chef Mitsuo Sato’s Recommendation
2022-02-08
Sugita
すぎ田
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050-2030-4678
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English menu / English-speaking staff / No smoking / Reserved rooms / Child friendly / Tatami room / Counter seating available
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