Tokyo 2009: Sushi Saito
Posted January 15, 2010on:
Sushi Saito is a Michelin 3 star sushi restaurant and it is the best sushi that I’ve ever had in my life.
You can really feel the quality and effort put into each piece of sushi. Each piece of sushi holds together as you pick it up but yet crumbles away in your mouth.
The rice is prepared with red vinegar and it is served at just the right temperature. There is this sublime taste to the rice and you can feel the warmth in each and every grain. I guess there’s a reason why it got 3 Michelin stars
Now I understand why the top sushi chefs have to spend many years just learning how to make the sushi rice.
Sushi Saito is a rather intimate place, with only 7 seats and I had to make a reservation about 4 months in advance in order to get a suitable date. The good thing is that chef Saito gets to give his full attention to you.
Closer look at the chef’s working space. The pots on the left are the sauces for the sushi which he applies at the end. You can see that he is leaving some maguro out to warm up to the right temperature.
There is a wet pad on the right for you to clean your fingers if you want to use your hands to eat the sushi.
Here is the man himself, chef Saito-san. He’s a really nice guy and can speak some English.
Green tea was my drink of choice. It had a rather intense taste to it.
1st course: Hirame
2nd course: Tai
3rd course: Kohada
4th course: Akami
Lean tuna meat
5th course: Chutoro
Medium fatty tuna belly
6th course: Otoro
Very fatty tuna belly. Melts in your mouth, not in your hand.
7th course: Sumi ika
8th course: Shiro ebi
Baby white shrimp
9th course: Kuruma ebi
Tiger prawn. The best and biggest prawn I have ever eaten.
10th course: Torigai
11th course: Aji
Horse mackerel with ground aoba on top.
12th course: Katsuo
Bonito with ground ginger on top.
13th course: Akagai
14th course: Ezo bafun uni
Bright and rich orange colour uni from Hokkaido. Sweet and creamy taste that melts in your mouth.
15th course: Kita murasaki uni
Pale yellowish colour, with a subtle but firm taste.
16 & 17th course: Anago (nitsume & shio)
Conger eel, done in sweet eel sauce and sea salt style.
鮨さいとう (Sushi Saito)
1-9-15 Akasaka, Minato-ku