Sushi Saitou is one of Tokyo's most renowned sushi restaurants, having earned the prestigious Michelin three-star rating for 12 consecutive years. However, in recent years, it has become a members-only establishment, making it nearly impossible for the general public to make reservations. As a result, Michelin has ultimately removed it from their rating system due to the difficulty in securing a booking.This was my first visit, and I had the privilege of dining at the counter with Chef Koji Saito, which made for a truly special experience.What stood out to me the most was the red vinegar sushi rice. I have visited many top sushi restaurants in Tokyo, but Chef Saito's rice was undoubtedly among the best. The aroma of the vinegar, the temperature, the texture, and the overall atmosphere were all in perfect harmony, ensuring that each piece of sushi was served at its absolute best.Throughout the course, I found the temperature variations of the nigiri particularly fascinating. The meal began with slightly warmer nigiri and gradually transitioned to cooler toppings, creating a natural flow that seemed almost calculated, maximizing the appeal of each ingredient.The tuna served that day was exceptional, with a consistent level of quality from the lean cuts to the fatty portions. However, what impressed me even more was Chef Saito's meticulous attention to detail regarding the quality of the ingredients, as well as the temperature, rhythm, and balance of the dishes.It was more than just a meal; it was an immersive experience into the world of Sushi Saitou.
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