This restaurant can be quite difficult to book, but I was able to secure a reservation through AMEX's Pocket Concierge (KIWAMI Dining) after a cancellation.The head chef trained at Sushi Noguchi in Osaka before opening Sushi Saeki in Osaka, and later moved to Ginza after a stint at Nanzenji in Kyoto.We started with the appetizers, and each dish was impressively crafted, featuring high-quality ingredients and luxurious items like caviar, all of which were absolutely delicious.The sushi was also exceptional, with a perfect balance between the red vinegar's acidity and the firmness of the rice, making it exactly to my taste. The selection of sake was excellent, and paired beautifully with the food, making it easy to enjoy.The course is priced at JPY 48,400, which is a bit high, but the sake was reasonably priced at JPY 6,600 for about five glasses. I definitely plan to return in a different season if I can get a reservation.(Appetizers)- Flounder with caviar- Hairy crab from Funka Bay with crab miso sauce- Squid sashimi from swordtip squid- Ribbonfish (dragon) with a sauce of wild pepper- Hand roll with seasonal fish- Soup with whelk and water spinach(Sushi)- Choshi tuna- Medium fatty tuna- Young gizzard shad- Sea urchin rice bowl with red clam from Hamana Lake- Bird clam from Miyazu- Bird clam's belly- Young horse mackerel from Amanohashidate- Sweet shrimp- Sardine- Young sea bream- Simmered clam- Toro-taku (fatty tuna with pickled radish)- Dessert from Amashu.
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