PRESENTE Sugi - Sakura

The chef goes to catch the natural ingredients produced in Chiba prefecture by himself, and you can eat various dishes made by the cooking method that is designed to maximize the taste of the ingredients. Can the chef explain the ingredients and cooking methods for each dish? As for the taste, I could fully feel the taste of the ingredients, and I was both surprised and impressed. I enjoyed the feeling that goes beyond the word "very delicious". The service was centered around the chef and chef Madam, and the warmth of the family was felt and it was comfortable.

[October 2020] Toast with sparkling ? Fixed point tomato candy Tomato wrapped in candy. Because it is a standard menu, it was named "fixed point". The tomato candy pops in your mouth, and the sweetness and saltiness mix. pumpkin Pumpkin with balsamic vinegar and something in the gastro bag. Below is a smooth and rich yogurt. What a deer that is attached to the bonito flakes! This deer festival is delicious! Remnants of summer It looks like a rose flower is placed on a white plate ? The mackerel is seasoned with a gastro bag and looks like smoked. While suppressing the fat paste, the umami is tightly packed and calm. Insanely delicious ? Yellowtail radish Add radish soup to the yellowtail with a gastro bag to make the skin crispy. On the contrary, he put yellowtail soup in the radish. It looks like the radish and yellowtail are boiled, but they still have a sense of life. This is also insanely delicious ? The umami is condensed and the charm is brought out to the maximum. Croissant The scent of wheat and butter makes you happy in an instant. A cute bottle of white wine ♡ And I like this! Raw and dried Foie gras, on top of which is dried bay leaf extract panna cotta. The green sauce is extracted from raw bay leaf. Cooking like dessert ✨ Foie gras is mellow, elegant and delicious. However, the presence of Laurier that makes foie gras a supporting role! Fran of tiger puffer A dish finished in a chawanmushi style. The puffer fish has a crispy texture and a good soup stock, which makes it delicious. Are matsutake mushrooms raw? Crispy and texture is also good ◎ Tricholoma bakamatsutake from Chiba prefecture is used for cooking. Poor name ? Ice lolly What was ginger? Freshly baked bread Bread baked with cheese. Every time it's delicious ? High & Low steak Usually it is a pig, but you can change it to a cow for +800 yen. This day is a cow. Meat is delicious ~ ? Mineral feeling and softness are wonderful. It is baked with a combination of low temperature and high temperature. ~ Playback ~ Consomme soup using soft-shelled turtle and beef bones. It's refreshing, clean, sophisticated and delicious. Put the Sugi field on a plate Homemade herbs and Chiba radish salad. Was it orange that crackled? The white one is olive oil powder. Next is white wine. This wine is also delicious! I like wine here! ️ Sugi sushi Anyway, it looks gorgeous and exciting. And it's insanely delicious. The goodness of each ingredient is well-balanced. Today's pasta There are two types of chewy thick noodles and mushrooms. Chiba tomato sauce, sea urchin ice cream under the leaves. First, enjoy the change with tomato mushrooms and then sea urchin ice cream. delicious… Autumn air ice Mushroom ice cream called Yamadori Dake. Making mushrooms ice cream ? There is plenty of yogurt on it. shaved ice Actually, this is shaved ice, but not shaved ice. It's ice cream like persimmon flakes. A moai-shaped financier, and a tea time after a meal. You can choose from coffee, tea and herbal tea. The last is candy-like soap in a treasure chest. They are giving it as a souvenir. It's far from here, but I still want to go! It was so attractive that I thought. I was so happy to hear that the chef's response to children really liked children. The food is also served on the children's menu, so how flexible it is! When. [Revisit in February 2021] Toast with sparkling ? The inside of the store is bright with natural light, and it feels very comfortable and happy to drink in this atmosphere. To be honest, it's an inconvenient place to go from Tokyo, but you can feel extraordinary ... Leave the course to us. Start with the classic tomato candy. Fresh tomatoes! It's a little warm. GV taro (I think GV is an abbreviation for gastro bag. I also abbreviate it. Lol) The soup of boletus and boletus from Japan is put in taro by GV. Attached is a deer festival. Hook Hoku! After the sweetness of taro, it has a soft soup stock flavor. And this! mackerel! One of the dishes that impressed me last time. The beauty of presentation that looks like a rose. The beet pickles are likened to roses, and the mackerel in Chiba is below. Lenticel roasted, it seems that something is put in the body with GV ← miscellaneous w Mackerel Umaa ? It feels like you're squeezing into your cells from the oral cavity. Pickles of beets are also good ◎ Freshly made & freshly baked Rojo wheat croissants. Buttergitogito croissants can make you sick, but This is refreshing. However, I am satisfied with the chewy texture and the aroma of wheat. Don't tear it, it will bite! GV of Sakura's glutinous rice and red bean sauce, strawberries, foie gras underneath, and deep sea water in Hakobe. First of all, the combination of ingredients is too surprising. Strawberry Daifuku? sweets? But foie gras! Whether it's sweets or food ... but it's a good mess. At first, the sweetness comes, but after that, the foie gras is salty and I recommend wine (laughs). Yellowtail radish, this is also a gem that I was impressed with last time. GV the radish soup on the yellowtail, and only the skin is crispy. GV the soup stock of yellowtail for radish. Served with lemon paste. The yellowtail is super delicious. It's all over ... What's this feeling? I really like this too much. Please leave the white wine to us. Chardonnay. The unique scent that comes out of the nose after including the mouth! Delicious ◎ Next is pasta. Make a Genovese-style sauce with arugula, Ragout is duck and wild boar. Shark fin of blue shark is also mixed, and the soup is also used as a sauce. Bamboo shoots are put in like Menma, and a wild vegetable called Yukinoshita is on it. Kisara? Italian thick noodle pasta. It's a sauce with a complex aroma, but it's instantly delicious. Maybe it's because of bamboo shoots and shark fin, it's a little Chinese. Torafugu Fran, this was also the last time, but last time there was a stupid matsutake mushroom and this time it is a relatively simple figure. GV with blowfish cooked in ara. Like steamed chawanmushi with milt sauce and eggs. Yeah ? that? It's better than last time. All the paleness of blowfish has been improved. Anyway, the light taste of blowfish is richly complemented. The best. The next bread is also freshly baked ✨ Good saltiness and cheese feeling ◎ Earl Gray and Yuzu of Sakura's mouth. And a knife and fork are prepared for the meat. Pork does not overflow with gravy at all. Salt is added, but I don't need it. Meat scent, sweetness, smoothness to the tongue, The chewy texture, everything is wonderful ◎ I ate beef last time, so I chose pig this time. However, the cow was also insanely delicious, so next time I will make it a cow (laugh) Classic, Sugi sushi. Shari is a rice salad. Two types of truffles are combined with bigeye tuna pickles, and the yellow one is dried salted bird eggs. One of the two types of truffles is a domestic truffle called "Let's make a mess." It's a brown one that is closer to the white truffle, and it's rare. The other is Italian truffles. Even though I like sushi on the royal road, I love sushi. Eggs do a good job later ✨ White wine cute bottle Red wine something or something brand Sugihata salad. Micro herbs, white powder is olive oil. There is a crackling guy in it (laughs) Dressing is like orange gelato. Make purple Chinese cabbage like pickles. The soup is made from badgers, duck, and wild boar. There are thick noodles of handmade pasta (without eggs) and meat boar. Served with grated radish and olive oil grains. Very crunchy and grated daikon radish. Consomme with firm saltiness. But there is no unpleasant saltiness and it is delicious! !! The first dessert. Mousse ice roasted orange peel, which is composed of three elements, A mandarin orange dessert. The mousse below is sticky like cheese, The refreshing ice and the fragrance of the roasted orange peel will come later! There is no more mandarin orange! Mandarin oranges are condensed ♡ The second dessert looks amazing again (´⊙ω⊙`) It's like a dead wing. Sculpture? Like. This is a baked trebis. It's hard to see, but the chocolate is hidden underneath. But that's not that simple either. Chocolate cake and raw butterbur sprout are mixed and rolled. You will be entwined with Trevis by hand. An adult dessert with a bittersweet taste! I'm wondering if it's going to have a bad texture like Travis, but it's not in the way. High quality! !! He seems to emphasize the bitterness by baking travis. For organic herbal tea, choose chamomile. The shape of the moai is boar fat and acorn financier. At the end, I got a souvenir of soap like candy. I feel really happy when I eat here. Not only is it delicious, but the couple's personality is also wonderful, and they become fans. [March 2022] Revisited.

It's worth it just to meet Chef Sugioka! Not only are you particular about local production for local consumption, but you are also impressed by the delicate dishes that you eat in a space that focuses on tableware, store building, and everything you can see! !! ] A single-family restaurant quietly standing in Sakura City, Chiba Prefecture "Presentes Sugi". . . No. 1 in the tabelog ranking in Chiba prefecture! . A store with a tremendous reputation as one of the TOP 50 in Japan! . . I was able to make my first visit at lunch this time (≖ᴗ≖) ♡ . Anyway, Chef Sugioka's commitment is amazing! !! . In-house cultivation of ingredients, original tableware production, The chef handles the design of the inside and outside of the store and the chairs. It fascinated me with a wonderful commitment ♡ . It incorporates a lot of ingredients from Chiba prefecture, Lunch is only one type of course for 6,000 yen! . This time, the main meat is changed from pork to beef for +900 yen. I changed it (* ´ 艸 `) . This is a decompression cooking called Gastrovac. Incorporate and infiltrate the ingredients with water and soup stock There are many dishes ♡♡ It's my first experience so I'm thrilled (/// ω ///) ♡ . ——When using —— Saturday lunch --Use scene-- With friends --cost-- ¥ 8,000- ¥ 9,000 ——Meal content—— . ◇ ◆ 6,000 yen lunch course ◆ ◇ . ▶ ~ First gift from the chef ~ Fixed point tomato candy It's so cute from the start ♡ The candy apple has transformed into a tomato (≖ᴗ≖) ♡ Season with salt and rose geranium from Cyprus! . Good balance of sweetness and saltiness (∩´∀`∩) . ▶ Foie gras and carrots The carrot mousse espoused with nitrogen gas is sweet and delicious! . Foie gras terrine also melts in the mouth smoothly Excellent compatibility (⸝⸝⸝ᵒ̴―̷ωᵒ̴―̷⸝⸝⸝) It is covered with rose geranium jelly, Elegant taste (* ´ 艸 `) . ▶ The arrival of early summer The combination of grunt and eggplant is wonderful! !! . Gastrobacking the salt water of eggplant water to grunt, A slight eggplant scent ♡ For the soup, add vinegar to the extract taken with grunt ara. It's soaked in! !! . Lactic acid fermentation of eggplant skin and sprinkle into powder It's fun to have (≖ᴗ≖) ♡ . ▶ Croissant Freshly baked homemade croissants! . I love the scent of freshly baked bread (∩´∀`∩) The outside is crispy and the inside is fluffy ♡ The six-row barley on the surface is also fragrant and very good (* ´ 艸 `) . ▶ GV bonito Bone of bonito and Franboise soup I'm gastrobacking to bonito, The more you chew, the more delicious it spreads in your mouth! . The pickles of beets colored in a rose shape are also beautiful, Finished by mixing Yachiyo milk with butterbur sprout from Sakura It matched the sourness of yogurt very well! !! . . ▶ Conger Inject the extract of the middle bone of the conger and the Yamadori mushroom into the conger. Fritted Ippin (ᵒ̴—̷̤⌔ᵒ̴—̷̤) The sauce is a flower called Niwatoko soaked in vinegar. Made mustard sauce (* ´ 艸 `) Yamadori mushrooms have a strong scent that you can feel even when they are dry. As good as porcini mushrooms! !! . The conger fried at low temperature is very fresh and fluffy. It's really delicious (◍ ´꒳`) b . ▶ Play Consomme soup using coarse beef and soft-shelled turtle ♡ Finally, the chasing deer (dried deer venison deer section) is completed ♡ It has a very delicate taste and the umami is extremely strong! . This is too delicious (๑´ω`๑) ♡ Kyun In the hands of Chef Sugioka, you can get the ingredients you don't need. It revives in the best food (/// ω ///) ♡ Just play! !! . . ▶ Vegetable flan Supreme Ippin made with vegetables from Chiba prefecture! !! . Onion potage on Choshi onion and chicken egg flan! . Yachimata orange paprika sauce and Italian parsley resources And the colors are vivid (๑´ω`๑) ♡ Kyun Italian seasoning Garum for gold rush from Tateyama Is soaked in with a gastro bag! . Very gentle taste (´ ･ ω ゞ) . ▶ Ice lolly I used cypress and lemongrass to fix my mouth. Popsicle Reset your mouth with a refreshing taste lol . ▶ High & Low Steak Yachiyo black beef fillet steak from Chiba prefecture ✩. * ˚ It is cooked by making full use of low temperature & high temperature (* ´ 艸 `) Start cooking 24 hours before and 3 hours before serving Start cooking! Cook for 1 hour at room temperature and 2 hours at low temperature! . The last is -25 ℃ and the surface is 1-2mm for about 5 minutes. After quick freezing, burn the surface with firewood. It's a fragrant finish ♡ A tremendous process! !! Lol . The tenderloin steak that looks beautiful is ... It's fresh and insanely soft! !! !! . The gravy is irresistible to spread ✩. * ˚ The taste of meat is condensed, I can't find any words other than the best (/// ω ///) ♡ . ▶ Today's freshly baked bread Cheese and butter bread with a strong sweetness It's chewy and delicious! !! . ▶ Sugi sushi Sushi with bigeye tuna (medium toro) gastro back ♡ It's like an Italian risotto salad! . The sushi rice uses rice from Chiba prefecture, For risotto of Yamadori mushroom and balsamic vinegar (◍ ´꒳`) b Finish with Italian summer truffles Pretend to be a yolk paco jet (/// ω ///) ♡ Japanese and Western collaborate in your mouth (* ´ 艸 `) While feeling the taste of bigeye tuna, The summer truffle that scents from the second half feels good It's an accent! !! . ▶ Put the Sugi field on a plate Homemade vegetable and micro herb salad ♡♡ The dressing is solid ice cream and Lemon-flavored olive oil powder with paco jet! . There is also a crackling candy that pops in your mouth, A new kind of salad! !! Enjoyable (ᵒ̴—̷̤⌔ᵒ̴—̷̤) . ▶ Today's pasta Homemade tagliolini using wheat from Sakura City, Chiba Prefecture ♡ Fresh tomatoes, yamadori mushrooms, red yamadori mushrooms On top of the tomato cream sauce used Ice cream using sea urchin from Rausu, Hokkaido (ᵒ̴—̷̤⌔ᵒ̴—̷̤) At first, enjoy with tomato cream filled with the flavor of mushrooms. When the sea urchin ice cream melts, it becomes a sea urchin cream. Enjoy two flavors with one dish to enjoy Ippin (๑´ω`๑) ♡ Kyun full of humor . ▶ Air ice Made from Chiba prefecture red meat melon with a large amount of air Ice cream (* ´ 艸 `) Sprinkle with marigold and white chocolate It comes with a powdered one ♡ Already a melon! !! . Rich enough to eat melon cold! !! !! . . ▶ Warabimochi! ?? . Is it warabi mochi? No, it's different (* ´ 艸 `) The correct answer is, Rosemary's Panna Cotta (ᵒ̴—̷̤⌔ᵒ̴—̷̤) The surface is covered with roasted barley. What is it ♡ The chewy texture and the charred flavor are irresistible (* ´ 艸 `) . ▶ After-meal drinks From 6 types of black tea and 3 types of herbal tea You can choose the flavor ♡ I liked the scent, CHOICE Organic African Nector! . Softly fragrant herbal tea (◍ ´꒳`) b I also like the taste ♡ . ▶ I can't eat it It's a game dish of 〆! It was Moai that was issued! !! ?? . It's a game financier made from boar fat! The weight that comes heavier than I imagined is truly a moai statue ww . ▶ I can't eat it, but I think I can. The last is a gift of rose soap I want you to remember the meal here when you go home A wonderful gift with the wish (๑´ω`๑) ♡ Kyun . Just go to see Chef Sugioka Maybe it's worth it ♡ I became a fan of a very nice person including my wife! . . Not only the commitment to local production for local consumption, We are particular about tableware, store building, and everything that is visible. I'm always impressed by the delicate dishes that I eat in the space! !! . . ——Customer service—— Just go to see Chef Sugioka Maybe it's worth it ♡ From the length of the explanation of the food, you can feel the tremendous commitment lol I became a fan of a very nice person including my wife! . ——Cospa—— 19 items created by Chef Sugioka, It is absolutely impossible to eat in this price range in Tokyo! !! A tremendous cost performance! !! ——Atmosphere in the store—— A small store with only 4 seats for 4 people. You can feel Chef Sugioka's commitment both inside and outside the store. Very cute ♡ Comfortable space! ——Revisit —— ★★★★★ I want to visit at night someday (/// ω ///) ♡ A wonderful shop that you will want to visit every time the season changes ♡

I heard that it's difficult to make a reservation, but I got the food and understood the reason. Commitment to local Sakura ingredients, cooking methods and seasonings, plates, and rich ideas for serving. Although it is a long course of 3 hours, each dish is surprising and all the wonderful dishes do not make you feel the time at all. Besides cooking, I think the customer service is also wonderful. It is polite but casual to explain the ingredients and cooking method each time a dish is served. It is a small restaurant filled with the chef's uniqueness and kindness, as well as the local Sakura's ingredients and commitment to cooking.

I was very particular about the creation and I was very satisfied with the taste! I asked for pairing. It's a little pricey, but it's quite satisfying. A lot of unusual liquor comes out and it is fun, so we recommend pairing!

I visited with my family for lunch. This shop was in a location surrounded by forests, and I was able to spend a relaxing time. Although it is a popular shop, the rooms are divided into small pieces, so I didn't feel any noise even during busy hours. From appetizers to desserts, it was very delicious. Also, I would like to bother you.

This is the number one tabelog in Chiba prefecture that I've always wanted to visit. I made a reservation in September and finally visited. I will tell you from the result. This store is ridiculous. It seems that the genre is Italian, but this is not Italian. It's a new genre. The appearance, cooking method and taste are just art. At my time, I had to explain what each dish was, no, I couldn't understand the reason even if I got the explanation, and it was like, "I don't understand the reason, but it's so delicious that I can't understand the reason." A shop with an idea that makes insane common sense without being bound by common sense. I didn't want to put it on fire, so I did this. This is the opposite of aging. Etc., too novel. Moreover, he didn't learn it somewhere, he learned it by himself. The personality of the chef is also wonderful. The person himself explained each dish carefully, and on the way back, he waved his hand forever in the cold weather. Isn't it just cooking that's amazing? It's very different from some famous stores. I'm a big fan anymore. Who doesn't become a fan of that chef? it's the first time. The first time I visited a restaurant with more than 4 tabelogs, I felt that the score was low. Is not it amazing? Even though it was 4.36 points, I felt that even that score was low. I would like to visit you again in a different season.