Located in Ark Hills South Tower, Roppongi Ichome, "Sushi Saitou" offers a special night unlike any other. This evening features a unique event where guests can experience the pairing of Don Perignon, for which the owner, Takashi Saito, serves as an ambassador both domestically and internationally, with Edo-mae sushi.Behind the counter, a lineup of bottles that have walked different paths through time awaits. There’s the "Vintage 2017," the long-aged "Plénitude 2 (P2) 2006" and "Plénitude 2 (P2) 2008," as well as the "Rosé Vintage 2009" and "Rosé Vintage 2010." Although they are all Don Perignon, each has its own distinct personality. The tension and vibrant acidity of the "Vintage 2017," the depth brought by the aging of the "P2," and the elegance and strength of the "Rosé Vintage". Even just comparing each bottle is a luxurious experience, but when paired with Saito's dishes, their contours become even more pronounced.Sushi and champagne are no longer an unusual combination. However, opportunities to explore the compatibility of various vintages and categories with the richness of fish, the acidity of vinegared rice, the sweetness of simmered dishes, and the aroma of grilled items are rare. Even with the same dish, changing the glass alters the lingering finish. It’s not just a simple matter of bubbles cutting through fat. The aromas from aging deepen the umami, the acidity refines the sweetness, and the structure of the rosé directly supports the strength of the ingredients. This is a truly fascinating experience that allows one to explore the multidimensional compatibility of various Don Perignon with the dishes.Starting with the appetizers:"Sashimi of Arakawa""Steamed Abalone""Octopus""Baby Squid with Roe""Nodoguro (Blackthroat Sea Perch)"Then moving on to the nigiri:"Matsukawa Sole""Kohada (Gizzard Shad)""Squid""Red Meat""Chutoro (Medium Fatty Tuna)""Otoro (Fatty Tuna)""Hokki Clam""Kuruma Ebi (Sweet Shrimp)""Horse Mackerel""Simmered Clam""Sea Urchin""Anago (Sea Eel)""Futomaki (Thick Roll)"The sushi at "Sushi Saitou" is complete in itself. However, layering it with the different vintages of Don Perignon sharpens its contours even further. The vibrant acidity of the "Vintage 2017," the aged character of the "P2," and the elegant structure of the "Rosé Vintage". As the dishes change, so does the role of the glass. It became a luxurious night to confirm the depth of the pairing between Edo-mae sushi and champagne through all five senses. It was a great meal.
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