Thanks to a friend's arrangement, I visited Sushi Saitou. This is a restaurant that cannot be overlooked when discussing sushi in Tokyo, or even Japan as a whole.Once a Michelin three-star establishment, it became ineligible for listing due to the difficulty of making regular reservations. This seems to symbolize that Sushi Saitou has transcended the... More
Thanks to a friend's arrangement, I visited Sushi Saitou. This is a restaurant that cannot be overlooked when discussing sushi in Tokyo, or even Japan as a whole.Once a Michelin three-star establishment, it became ineligible for listing due to the difficulty of making regular reservations. This seems to symbolize that Sushi Saitou has transcended the typical restaurant evaluation criteria rather than simply experiencing a decline in ratings.Chef Saitou's sushi does not showcase creativity in an obvious way. The vinegared rice has an impressive balance of grain texture and fluffiness, and it’s hard to tell whether this is due to years of experience or meticulous calculation.Particularly memorable were the tuna, kohada (gizzard shad), and uni (sea urchin). Rather than surprising diners with specialties, it’s a world that explores how far the essence of Edomae sushi can be refined.The trio of marinated akami (lean tuna), chutoro (medium fatty tuna), and otoro (fatty tuna) is a must-try. The moment I saw the beautifully striped otoro in front of me, I couldn’t help but be captivated.I believe that Chef Saitou's sushi cannot simply be replicated by gathering the same ingredients.The temperature of the vinegared rice, the pressure of the hand when forming the sushi, the timing of the presentation, and the spacing between pieces.It feels like that one piece is established through the accumulation of these subtle sensations.Moreover, cleanliness, greetings, gestures, and conversation all contribute to the sushi experience, creating an atmosphere that enhances the meal.That’s why Sushi Saitou is not just a high-end sushi restaurant; it embodies the craftsmanship and human touch of Chef Takashi Saitou.At first glance, the chef may seem intimidating, and there is a certain tension in the restaurant. However, when Chef Saitou smiles during a conversation, the atmosphere at the counter naturally softens.Gourmets from around the world aim for this place, and regulars continue to make their next reservations. This cycle makes it even more difficult to secure a reservation.Upon visiting, I found not excessive theatrics but a level of perfection born from accumulation.This is a restaurant that has elevated Japanese sushi culture to the world. I look forward to visiting again in a different season. Less
