Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
PRESENTE Sugi
(プレゼンテ スギ)The Tabelog Award 2025 Gold winner
Selected for Tabelog Italian EAST "Tabelog 100" 2025
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Monday, Tuesday
Online reservationInstant reservations. No sign-up required.
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Specialities
Chef
Noritoshi Sugioka - An Artist Known as a Chef
Food
"Transforming Local Natural Blessings into Deliciousness: Italian Cuisine Only Possible in Sakura"
Space
The Aesthetics Embedded in Every Detail of the Store, from Cutlery to Interior Tiles
Set menu
- Number of people
- 2 - 7
- Number of people
- 2 - 7
- Number of people
- 2 - 7
Review
-
Review 411 postsFollowers 145 people
# Sakura - PRESENTE Sugi Have you heard of PRESENTE Sugi? It’s a now-famous restaurant whe...View details
Visited on July, 2025
1 time
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グルメマニア男2020
Tokyo
Review 1,887 postsFollowers 1,219 peopleAmazing! PRESENTE Sugi keeps evolvin...
I visited PRESENTE Sugi, a well-known Italian restaurant located in Sakura City, Chiba Pre...View details
Visited on July, 2025
8 times
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やっぱり蕎麦Review 1,219 postsFollowers 3,868 people
Beyond Local Sourcing: Every Visit L...
Located in Sakura, Chiba, this Tabelog GOLD restaurant is a gem. Chef Sugioka draws inspir...View details
Visited on July, 2025
4 times
Restaurant information
Details
| Restaurant name |
PRESENTE Sugi（PRESENTE Sugi）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Gold winner
The Tabelog Award 2025 Gold winner
The Tabelog Award 2024 Gold winner
The Tabelog Award 2024 Gold winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2021 Silver winner
The Tabelog Award 2021 Silver winner
Selected for Tabelog Italian EAST "Tabelog 100" 2025
Selected for Tabelog Italian EAST "Tabelog 100" 2025
Selected for Tabelog Italian EAST "Tabelog 100" 2021
Selected for Tabelog Italian EAST "Tabelog 100" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2025年Gold受賞店
The Tabelog Award 2025 Gold 受賞店
2024年Gold受賞店
The Tabelog Award 2024 Gold 受賞店
2023年Silver受賞店
The Tabelog Award 2023 Silver 受賞店
2022年Silver受賞店
The Tabelog Award 2022 Silver 受賞店
2021年Silver受賞店
The Tabelog Award 2021 Silver 受賞店
百名店 選出歴
イタリアン 百名店 2025 選出店
食べログ イタリアン EAST 百名店 2025 選出店
イタリアン 百名店 2021 選出店
食べログ イタリアン EAST 百名店 2021 選出店 |
| Categories | Italian, Innovative |
| Phone number (for reservation and inquiry) |
043-371-1069 |
| Reservation availability |
Reservations available |
| Address |
千葉県佐倉市白銀2-3-6 |
| Transportation |
From JR Sakura Station, take the Chiba Green Bus on the Takasaki Line and get off at Takaoka Bus Stop, which is a 1-minute walk (91m) away. 1,500 meters from Sakura. |
| Business hours |
|
| Average price |
JPY 40,000 - JPY 49,999 JPY 40,000 - JPY 49,999 |
| Average price（Based on reviews） |
JPY 20,000 - JPY 29,999JPY 20,000 - JPY 29,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Number of seats |
7 seats |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Available For up to 20 people |
| Non-smoking/smoking |
Non smoking |
| Parking |
Available |
| Space/facilities |
Stylish space, Relaxing space |
Menu
| Drink |
Sake (Nihonshu), Wine, Cocktails available |
|---|
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Hideout, A house restaurant |
| The opening day |
2016.2.12 |
Find Similar Restaurants （Area)
Sakura Sta.
Sakura, Inbanuma
Narita, Sakura, Sawara
Chiba
Sakura City
Categories
Rankings in nearby areas
閉じる
ChefNoritoshi Sugioka - An Artist Known as a Chef
Born in 1980 and from Chiba Prefecture, I was inspired to become a chef after watching the TV show "Iron Chef" and attended a culinary school. After that, I worked at "Ristorante Castello" in Sakura. "I was impressed by Chef Owner Naoki Yamada's attitude of making everything himself." After training at "Taverna Ai" in Gokokuji, I became independent in 2016. I grow vegetables in my own fields, fish in the sea and rivers, and even lay the marble floors myself. My belief that "both the food and the restaurant are works of art" truly reflects an artist's spirit.
Food "Transforming Local Natural Blessings into Deliciousness: Italian Cuisine Only Possible in Sakura"
Chiba Prefecture, blessed with nature such as seas, rivers, and mountains. Utilizing these blessings, the ingredients used are almost all locally sourced, including freshwater fish from the Tone River, fresh seafood caught at local fishing ports, and Yachiyo black beef produced in Chiba Prefecture. Additionally, meat and fish are prepared using techniques like pressure reduction and low-temperature cooking to lock in the natural flavors of the ingredients. The courses are also complemented by organic vegetables from nearby farms, wild mushrooms, and mountain vegetables that grow in the surrounding mountains. Furthermore, homegrown rosemary and herbs are steeped in syrup and served as original drinks.
SpaceThe Aesthetics Embedded in Every Detail of the Store, from Cutlery to Interior Tiles
"Because Chef Sugioka embodies the philosophy of 'cuisine and establishment as art,' the aesthetics permeate even the smallest details of the restaurant. To allow for stress-free portioning of dishes featuring meat and fish that maximize umami, the cutlery is custom-ordered from 'Ryusen Hamono' in Echizen City, Fukui Prefecture. The glasses are sourced from 'Sugawara Kogei Glass' in Kujukuri, Chiba Prefecture, where the warmth of handcrafted work can be felt. The Italian marble tiles that Chef Sugioka personally installed gently reflect the light from the windows. This space elevates his cuisine to its utmost potential."
Elevating local ingredients into a one-of-a-kind Italian experience using the latest culinary science.
Located along the national highway in Sakura City, Chiba Prefecture, this Western-style mansion attracts visitors from Japan and around the world. The owner, Mr. Nobutoshi Sugioka, is a true super che...f who cultivates his own fields, catches fish, and even handles interior renovations. His passion lies in transforming the local bounty of Chiba into exquisite Italian courses. "This area, surrounded by mountains and the sea, resembles Italy," he says. Many people are currently captivated by the "Chiba Terroir" that emerges from his dishes, which also incorporate the latest culinary science.