August 20, 2026, 8:30 PMI visited this restaurant to participate in a dinner gathering. As expected, it was the main counter of the world-renowned Saito.The medium-rare Tachiuo (beltfish) was expertly grilled by the chef, showcasing its delicate, rich flavor without any unpleasant aftertaste. I enjoyed the fluffy sea urchin, which felt like eating a cloud, and the hand roll featuring the light flavor of freshly caught sanma (mackerel pike). I also had medium-rare sweet shrimp and the challenging Boston tuna.The rice was warm, and the sweet seasoning was just right, allowing the nigiri to gently break apart in my mouth.The temperature of the ingredients was perfectly matched, resulting in an extremely stable dining experience with no oddities whatsoever. To finish, I had toro-taku (fatty tuna with pickled radish) and kanpyou (dried gourd) rolls, as well as a natto hand roll.The other attendees were knowledgeable, and I was able to hear valuable stories about the sushi scene in Tokyo. Indeed, it was delicious sushi. I would love to visit frequently, but it seems to be quite a challenge to secure a reservation. It appears that one must possess certain qualities as a customer. Thank you for the wonderful meal; the conversation about the Dodgers was entertaining.Addendum:I would love to visit this restaurant weekly, but when I spoke with the knowledgeable young organizer, I learned that it operates on a membership basis, and reservations are not available for non-members. It seems they have hardly recruited new members in recent years, although there are rare special slots available. I hope to visit again if the opportunity arises.The Nakameguro branch also received similar positive reviews, and it seems the menu and grilled items are quite similar. I believe the more I visit, the more I will appreciate the depth of this restaurant.I enjoyed the stories shared by my acquaintances, Shunji and Ryuuji. The mention of Nakajo in Yokohama also caught my attention, and I left the restaurant thinking I might visit there next.Postscript, September 7, 2026:I suddenly remembered that the sea urchin on that day was from Rishiri, fed on kelp. I had not had a good impression of Rishiri sea urchin in Tokyo, but this was truly exceptional. Despite being treated with myoban (a preservative), it had a refreshing quality similar to saltwater sea urchin. The chef's discerning eye was impressive.However, as someone who dislikes sea urchin, I prefer the red sea urchin from Amakusa, which feeds on thick mekabu (seaweed) and arame (another type of seaweed) from the tidal currents. I believe it is quite challenging to serve the same freshness as the local catch in Tokyo.While there was an explanation regarding the Boston tuna, which is not the same as the now-in-season Ooma tuna, there wasn't much information about the origins of the other ingredients. Competing with Michelin-rated restaurants in the west using local ingredients may not be practical, but I felt a sense of integrity in their commitment to quality.
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