Sushi Sho Saito Tabelog Rating: 4.27 Tabelog Bronze I first made a reservation at Sushi Sho Saito, which was awarded two stars in the Michelin Guide, in 2017. The lineage known as Sushi Sho represents a hierarchy in the sushi industry, and personally, I have always loved Kuon in Yoyogi Uehara. Kuon was frequented by the late Prime Minister Abe, and I fondly remember greeting him several times. Notable establishments that have branched out from Kuon include Sushi Murasaki in Roppongi and Takumi Tatsuhiro in Shinjuku Gyoen. After founding Sushi Sho, I spoke with Chef Keiji Nakazawa, who was in Hawaii, and upon hearing his recommendation for Chef Saito, who had worked with him in New York, I was determined to visit. Sushi Sho is a cornerstone alongside Mitani, representing the two wings of Yotsuya. The chef who took over, Chef Katsumata, is undoubtedly a fantastic sushi maker, but there’s no doubt about Chef Saito’s expertise, having worked closely with Nakazawa. Despite my frequent visits, it’s a shame that I can only secure a reservation once a year at Sushi Sho. While there are many reviews of Sushi Sho Saito, the real gem is "Sushi Sho Saito Hanare." Chef Saito is exclusively here. Make sure to secure a reservation at Sushi Sho Hanare. Reservations are taken by phone only. Reservations for October 1st will open on September 1st. There are no time restrictions, and they operate one seating per day. Private rooms are available for 4 to 6 guests, providing a wonderful dinner that brings everything together. Reservations are made every six months, with the next round starting at 5 PM on September 1st. Of course, I plan to book again. I also managed to secure a reservation every two months, similar to the ongoing busy line for Torishiki in Meguro, taking 40 minutes to get through. Having the legendary sushi chef explain the seasonal recommendations in person is humbling, and both the appetizers and sushi are simply breathtaking. The highlights were undoubtedly the appetizers. From grilled dishes with liver sauce to smoked and grilled delicacies, they perfectly complemented the sake. The Sayori, Torigai, Masu, Yari Ika, Chutoro, Chawanmushi, Hirame, and Nodoguro were all exceptionally delicious, but the standout was the Otoro from the kama and Kawahagi. I felt a sensation of dancing on my tongue. Of course, the Toro-taku, uni, and the bomb sushi were delicious, as were the engawa and aji. Even something as simple as the sweet shrimp is crafted into a beautifully designed masterpiece. While I think the general counter with 10 seats where the apprentices serve is nice, I highly recommend experiencing the gradient of flavors created by Chef Saito’s sushi and appetizers. This is important, so I’ll say it twice: The next reservation for Hanare will start at 5 PM. Thank you, Chef Saito, for always providing such a wonderful experience. I was completely satisfied. It was a great meal. Thank you very much. *The last photo is with Chef Saito and Manabu Oshio. (Published with permission.)
We use cookies on this site to enhance your user experience.
