I visited "Sushi Sho Saito" in Akasaka.This renowned establishment is known as a leading figure originating from Sushi Sho.Unlike traditional Edomae sushi, which focuses solely on nigiri, the charm of this place lies in its unique structure that interweaves a variety of dishes with nigiri, creating a delightful rhythm.From the very beginning, the experience was incredibly fulfilling.It started with sea grapes and wakame, followed by a refreshing dish of kinjikusa (red shiso) and sashimi of sea bream, aged flounder, and whelk.The skill in discerning the quality of the ingredients and enhancing the texture and umami of each fish was impressive.The kombu-cured sweet shrimp with egg yolk was a delightful combination of the shrimp's sweetness and the richness of the yolk.Next came the tentacles of fresh squid and octopus, leading to the "crab chawanmushi" (savory egg custard).Despite its rich flavors, it blended seamlessly into the flow of the course.After refreshing the palate with water eggplant, we enjoyed grilled sweetfish.The pleasant aroma and the characteristic slight bitterness of the sweetfish made it a dish that truly captured the essence of the season.With dishes like saltwater purple sea urchin, ara shabu (lightly boiled fish), squid with wasabi from Hokkaido, and grilled sardines, the variety was impressive.Each dish, including the freshly made tamago (egg) and the soup, had its own role, ensuring that the meal never became monotonous.The nigiri began with salt-cured whiting.Then came fresh squid, hand-rolled hairy crab, grilled bonito, matsutake mushrooms, fresh salmon roe, baby fish, and marinated fatty tuna.The seasonal ingredients kept coming, and the flavor profile changed with each piece, making it a delightful experience.The hand-rolled hairy crab, in particular, was a luxurious dish that allowed for a direct enjoyment of the crab's umami and aroma.The aroma of the grilled bonito, the delicacy of the baby fish, and the rich flavor of the marinated fatty tuna kept the enjoyment going until the end.Additionally, we had boiled clams, sea urchin, and ohagi (sweet rice cake).I found myself wanting to savor every last bite.The allure of "Sushi Sho Saito" is not just in serving high-quality fish.Using various techniques such as aging, curing, grilling, and steaming, they bring out the charm of the ingredients, combining dishes and nigiri to create a complete course.It was sushi that reflected years of accumulated experience and the stability that comes from being a leading figure in the industry.Here’s the menu for the day:【Dishes】- Sea grapes and wakame- Kinji kousa (red shiso) salad- Sashimi of sea bream- Sashimi of aged flounder- Sashimi of whelk- Kombu-cured sweet shrimp with egg yolk- Tentacles of fresh squid- Octopus- Crab chawanmushi- Water eggplant- Grilled sweetfish- Saltwater purple sea urchin- Ara shabu- Squid with Hokkaido wasabi- Grilled sardines- Freshly made tamago- Soup【Nigiri】- Salt-cured whiting- Fresh squid- Hand-rolled hairy crab- Grilled bonito- Matsutake mushrooms- Fresh salmon roe- Baby fish- Marinated fatty tuna- Soup【Extras】- Boiled clams- Sea urchin- OhagiEnjoying the interplay between dishes and nigiri is a unique experience at Sushi Sho.It was an evening that truly reflected the dignity of a leading figure, long supported in Akasaka.
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