PRESENTE Sugi
(プレゼンテ スギ)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Monday、Tuesday
Specialities
Chef
Noritoshi Sugioka - An artist called a chef
Food
Italian Cuisine that transforms the local natural bounty into delicious food, only possible in Sakura
Space
Aesthetics are present in every detail of the restaurant, from the cutlery to the interior tiles
Review
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Review 312casesFollower 167PeoplePick-up reviews
佐倉にいく理由
千葉県の佐倉駅から徒歩30分のところにある大好きなレストラン。 コースは一種類で、ペアリングはノンアルコールとアルコールがあります。ここよりも素晴らしいペアリングはなかなか知りません。 アルコールは、シェフの奥様が合わせるお酒はお料理にバチっとハマっており、完璧なマリアージュ。さらにここでし...Find out more
2023/12 Visitation
7times
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Review 2,804casesFollower 6,923People【★5.0】食べログGOLDアワード初受賞おめでとうございます！【137...
1,911文字★ 01.定点（トマト飴、キプロス塩、ローズゼラニウム） 02.みつばち＋やぎ（蜂蜜、ゼラチンで固めたクルックフィールズ産やぎミルク、勝浦産スーパームーン塩）...Find out more
2024/04 Visitation
28times
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Review 4,840casesFollower 1,243Peopleまだ3回目なんですね いやぁ、 こちらの店は 毎回毎回感動がある店ですね 料理もそうですが ペアリングもそうです 料理に対しての愛情がわかる方で 本当にこ...Find out more
2024/03 Visitation
3times
Restaurant information
Details
| Restaurant name |
PRESENTE Sugi（PRESENTE Sugi）
|
|---|---|
| Categories | Italian、Innovative cuisine |
| Phone number (for reservation and inquiry)・Inquiry |
043-371-1069 |
| Reservation Availability |
Reservations available |
| Address |
千葉県佐倉市白銀2-3-6 |
| Transportation |
Car: Take the Chiba Green Bus Takasaki Line from JR Sakura Station, get off at Takaoka bus stop and walk for 1 minute (91m) Take the Chiba Green Bus Shirogane Line from Keisei Sakura Station, get off at Shirogane New Town and walk for 7 minutes (536m) 1,415 meters from Sakura. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget（Aggregate of reviews） |
￥30,000～￥39,999￥30,000～￥39,999
|
| Method of payment |
Credit Cards Accepted （Diners、VISA、JCB、AMEX） Electronic money Not Accepted |
Seats/facilities
| Private dining rooms |
not allowed |
|---|---|
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK |
| Space/facilities |
Stylish space,Comfortable space |
Menu
| Drink |
Japanese sake (Nihonshu),Wine,Cocktails |
|---|---|
| Food |
Particular about vegetable |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Secluded restaurant,House restaurant |
| The opening day |
2016.2.12 |
閉じる
ChefNoritoshi Sugioka - An artist called a chef
Born in Chiba Prefecture in 1980, he aspired to be a chef after watching the TV show "Iron Chef" and went to culinary school. He then worked at Sakura's "Ristorante Castello". "I was impressed by the owner chef Yamada Naoki's attitude of making everything himself." After training at Gokokuji's "Taverna Ai", he went independent in 2016. He is a chef who grows vegetables in the fields, fishes in the sea and rivers, and even lays marble on the floors. His attitude of "both the food and the restaurant are works of art" makes him a true artist.
Food Italian Cuisine that transforms the local natural bounty into delicious food, only possible in Sakura
Chiba Prefecture is blessed with nature, including the sea, rivers, and mountains. Making use of these blessings, most of the ingredients used are from within the prefecture, including freshwater fish from the Tone River, fresh fish landed at fishing ports within the prefecture, and Yachiyo Kuro beef from Chiba Prefecture. In addition, the restaurant uses reduced pressure and low-temperature cooking for meat and fish to lock in the original flavor of the ingredients. Other accompaniments to the course include organic vegetables from nearby farms, wild mushrooms and mountain vegetables that grow in the mountains surrounding the restaurant, and home-grown rosemary and herbs soaked in syrup are served as original drinks.
SpaceAesthetics are present in every detail of the restaurant, from the cutlery to the interior tiles
Because Chef Sugioka says, "Both the food and the restaurant are works," the aesthetic of the restaurant is permeated by the details. In order to be able to divide meat and fish dishes that maximize the flavor into small portions without stress, the cutlery is ordered from "Ryusen Cutlery" in Echizen City, Fukui Prefecture. The glass has the warmth of handwork, and is made of "Sugawara Kogei Glass" in Kujukuri, Chiba Prefecture. The Italian marble tiles that Mr. Sugioka put up himself also gently bounce off the light from the windows. Here is a space where you can take your own cuisine to the extreme.
Utilizing the latest in culinary science, they transform local ingredients into one-of-a-kind Italian Cuisine.
Guests from all over Japan and the world visit this Western-style building along the national highway in Sakura City, Chiba Prefecture. The owner of the building is Sugioka Noritoshi. He cultivates th
...e fields, catches fish, and does the interior work himself - a true super chef. Sugioka devotes his life to transforming the bounty of his hometown, Chiba, into Italian Cuisine courses, using the ingredients as they are. "This land, surrounded by mountains and the sea, is similar to Italy." Many people are now fascinated by the "Chiba terroir," which is born from cooking that makes full use of the latest culinary science.