cat s-99

I was delighted to be able to visit again. Thank you to the organizer who invited me! m(__)m This time, it was a private reservation...We started by placing a hot towel around our necks. It was really hot, so we waited for the steam to settle before touching it comfortably. Once it was on my neck, it felt wonderful... After relaxing, we began the meal.* Noto Shiitake and Mountain Water ○ Seri Tofu with Fukui Sea Urchin ○ Rice Porridge with Clams from Ishikawa and Snap Peas ○ Soup with Hairy Crab and Wild Fuki ○ Aori Squid, Akagai, Kocchi, Sweet Shrimp ○ Nodoguro from Himi ○ Soup with Soft-Shelled Turtle ○ Sumii Squid and Konnyaku with Mitsuba ○ Natural Rock Oysters ○ Uzaku ○ Kataha no Shinodama Roll Pickled White Cucumber and Wood Ear Mushrooms with Sansho Miso Soup with Wild Boar ○ Choose from 5 types of rice * New Onion Rice (small) * Marinated Horse Mackerel Rice Bowl (small) * Anko Tempura Rice Bowl (small) * Rice with Raw Egg (none) * Ume Chazuke (regular) ○ Karinto Manju ○ Matcha The seasoning of the dishes was simple yet profoundly delicious, highlighting the gentle flavors of the ingredients.All the dishes were delightful, but the most memorable was the Sumii Squid and Konnyaku with Mitsuba, which was requested by the organizer. It was fascinating to compare the textures of the two different ingredients in the Mitsuba dressing. The unique textures paired interestingly with each type of Mitsuba.The rice porridge with clams and snap peas was also exquisite, with the clam broth being delicious and the snap peas bursting with sweetness and umami.There was even a little surprise at the end, making for a memorable and enjoyable evening. Thank you very much! m(__)m Less

I received an invitation a few months ago and finally had the chance to visit Sushi Saitou for a private reservation.Amidst a serene atmosphere, lively calls filled the air. After a few appetizers, the sushi began.On this day, the sushi chef was Ishikawa.We started with appetizers, which were exquisite and heightened my anticipation for the sushi to come. That anticipation quickly turned into certainty. The carefully selected seasonal seafood, along with the temperature of the rice and its melt-in-your-mouth texture, created a perfect harmony with each piece, showcasing exceptional quality.Particularly memorable were the horse mackerel, kohada, and sea urchin. The horse mackerel was rich in fat, and while the quality of the ingredient was evident, there was something uniquely different about it that I can't quite describe. The sea urchin was impressively large and luxurious, easily imagined to be quite expensive for just one piece. It was rich yet surprisingly elegant in its aftertaste. I was moved by how well the chef brought out the essence of the ingredients. The kohada was perfectly vinegared, and it was the best I've ever had.While the price point is certainly not casual, the experience was worth every yen. This was truly remarkable sushi that reaffirmed the quality of Tokyo's seafood.Here’s what we had that day:The following items are appetizers (＊) and the rest are sushi (○):＊Hon-Ara (Grouper)＊Tender Octopus - unbelievably tender＊Steamed Abalone - exquisite!＊Fatty Tuna Braised - melts in your mouth＊Salt-Grilled Nodoguro (Blackthroat Sea Perch)＊Mozuku (Seaweed)○Flatfish＊Gari (Pickled Ginger) and Wasabi Stems - the gari was quite vinegary, and I choked on it a few times.○Aori Ika (Bigfin Reef Squid)○Kohada (Gizzard Shad) - delicious with a sharp vinegar flavor○Marinated Red Meat Tuna○Fatty Tuna○White Shrimp○Torigai (Surf Clam)○Horse Mackerel - I was amazed by the quality of Tokyo's light fish! So delicious.○Kuruma Ebi (Sweet Shrimp)○Sea Urchin - Daisen - stunningly large, sweet, and delicious!○Anago (Conger Eel)○Tekka Maki (Tuna Roll)＊Tamago (Egg)＊Miso Soup Less