Overview
Restaurant Views: 4,590
Awards
- OAD
-
Japanese Restaurants 2024, 4
- Tabelog
- 2024 Gold
- The World’s50 Best
-
Asia`s 50 Best Restaurants 2024, #60
- La Liste
-
La Liste, #4
- Restaurant Ranking
-
Restaurant Ranking 2024, #44
- Eatinerary's
-
Eatinerary's Locals Short List
- Gault & Millau
- 4 Torques, 2019
- Gault & Millau Public Mark
- 18 / 20
Ratings from the web
- Tabelog
- 4.57
Chef
Takashi Saito
Cuisine
Sushi
Foodle Reviews
Sushi Saito, Roppongi 1, Mid April 2024. Pinnacle.
鮨さいとう、4月中旬。頂点。
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#sushisaito #travel #tokyo #sushi
👈⬅👈⬅ スワイプ SWIPE 👈⬅👈
鮨さいとう SUSHI SAITO
#鮨さいとう
#sushisaito
#会員制
#membership
#membershipsystem
#一見様お断り
#食べログ
#食べログゴールド
#予約困難
#予約困難店
#ミシュラン
#michelin
#米其林
#米芝蓮
#미슐랭
Saito late seating is usually party time.
👈⬅👈⬅ スワイプ SWIPE 👈⬅👈
鮨さいとう SUSHI SAITO
#鮨さいとう
#sushisaito
#会員制
#membership
#membershipsystem
#一見様お断り
#食べログ
#食べログゴールド
#予約困難
#予約困難店
#ミシュラン
#michelin
#米其林
#米芝蓮
#미슐랭
Sushi Saito, Roppongi 1, Late February 2024. Pinnacle..
鮨さいとう、2月。最高。
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#sushisaito #鮨さいとう #tokyo #sushi #foodstagram #instafood #yummy #instapic #foodie #delicious #foodart #instagood #feedfeed #foodblog #healthyfood #luxurytravel #foodporn #foodlover #tastespotting... More
Sushi Saito, Roppongi 1, Late February 2024. Pinnacle..
鮨さいとう、2月。最高。
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#sushisaito #鮨さいとう #tokyo #sushi #foodstagram #instafood #yummy #instapic #foodie #delicious #foodart #instagood #feedfeed #foodblog #healthyfood #luxurytravel #foodporn #foodlover #tastespotting #eatfamous #foodcoma #japanfood #美食日記 #foodoftheday #michelin #米其林 #米芝蓮 #foodaddict #美食 Less
👈⬅👈⬅ スワイプ SWIPE 👈⬅👈
鮨さいとう SUSHI SAITO
#鮨さいとう
#sushisaito
#会員制
#membership
#membershipsystem
#一見様お断り
#食べログ
#食べログゴールド
#予約困難
#予約困難店
#ミシュラン
#michelin
#米其林
#米芝蓮
#미슐랭
Sushi Saito, Roppongi 1, Mid January 2024. Pinnacle..
鮨さいとう、1月。最高。
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#sushisaito #鮨さいとう #tokyo #sushi #foodstagram #instafood #yummy #instapic #foodie #delicious #foodart #instagood #feedfeed #foodblog #healthyfood #luxurytravel #foodporn #foodlover #tastespotting... More
Sushi Saito, Roppongi 1, Mid January 2024. Pinnacle..
鮨さいとう、1月。最高。
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#sushisaito #鮨さいとう #tokyo #sushi #foodstagram #instafood #yummy #instapic #foodie #delicious #foodart #instagood #feedfeed #foodblog #healthyfood #luxurytravel #foodporn #foodlover #tastespotting #eatfamous #foodcoma #japanfood #美食日記 #foodoftheday #michelin #米其林 #米芝蓮 #foodaddict #美食 Less
👈⬅👈⬅ スワイプ SWIPE 👈⬅👈
鮨さいとう SUSHI SAITO
#鮨さいとう
#sushisaito
#会員制
#membership
#membershipsystem
#一見様お断り
#食べログ
#食べログゴールド
#予約困難
#予約困難店
#ミシュラン
#michelin
#米其林
#米芝蓮
#미슐랭
Sushi Saito, Roppongi 1, End of December 2023. Pinnacle..
鮨さいとう、年末。最高。
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#sushisaito #鮨さいとう #tokyo #sushi #foodstagram #instafood #yummy #instapic #foodie #delicious #foodart #instagood #feedfeed #foodblog #healthyfood #luxurytravel #foodporn #foodlover... More
Sushi Saito, Roppongi 1, End of December 2023. Pinnacle..
鮨さいとう、年末。最高。
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#sushisaito #鮨さいとう #tokyo #sushi #foodstagram #instafood #yummy #instapic #foodie #delicious #foodart #instagood #feedfeed #foodblog #healthyfood #luxurytravel #foodporn #foodlover #tastespotting #eatfamous #foodcoma #japanfood #美食日記 #foodoftheday #michelin #米其林 #米芝蓮 #foodaddict #美食 Less
Sushi Saito, Roppongi 1, End of December 2023. Pinnacle..
鮨さいとう、年末。最高。
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#sushisaito #鮨さいとう #tokyo #sushi #foodstagram #instafood #yummy #instapic #foodie #delicious #foodart #instagood #feedfeed #foodblog #healthyfood #luxurytravel #foodporn #foodlover... More
Sushi Saito, Roppongi 1, End of December 2023. Pinnacle..
鮨さいとう、年末。最高。
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#sushisaito #鮨さいとう #tokyo #sushi #foodstagram #instafood #yummy #instapic #foodie #delicious #foodart #instagood #feedfeed #foodblog #healthyfood #luxurytravel #foodporn #foodlover #tastespotting #eatfamous #foodcoma #japanfood #美食日記 #foodoftheday #michelin #米其林 #米芝蓮 #foodaddict #美食 Less
Sushi Saito, Roppongi 1, End of December 2023. Pinnacle..
鮨さいとう、年末。最高。
・
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・
#sushisaito #鮨さいとう #tokyo #sushi #foodstagram #instafood #yummy #instapic #foodie #delicious #foodart #instagood #feedfeed #foodblog #healthyfood #luxurytravel #foodporn #foodlover... More
Sushi Saito, Roppongi 1, End of December 2023. Pinnacle..
鮨さいとう、年末。最高。
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#sushisaito #鮨さいとう #tokyo #sushi #foodstagram #instafood #yummy #instapic #foodie #delicious #foodart #instagood #feedfeed #foodblog #healthyfood #luxurytravel #foodporn #foodlover #tastespotting #eatfamous #foodcoma #japanfood #美食日記 #foodoftheday #michelin #米其林 #米芝蓮 #foodaddict #美食 Less
[한/日/EN] 2023.11 #鮨さいとう (#SushiSaito/스시 사이토) (【旧店名】鮨かねさか 赤坂店)
六本木にある江戸前鮨「鮨さいとう」
"Sushi Saito", an Edomae-sushi restaurant in Roppongi.
롯폰기에 있는 에도마에스시 전문점 “스시사이토”
おつまみが6品にマイルドに赤酢が効いたシャリを使った握りが14貫味わえるおまかせコース。最近ではおつまみに煮ヤリイカ、白子ポン酢、ノドグロ焼きなどが出てきたり、握りでは鰤、小肌、大トロ、車海老などが楽しめるとの事。大将齋藤氏は煮る、蒸す、炙る、漬けと行ったシンプルな技法を使い、丁寧で繊細な味わいをお客様に提供している。
予算:昼¥10,000〜夜¥20,000〜
予約:SHOKUOKU... More
[한/日/EN] 2023.11 #鮨さいとう (#SushiSaito/스시 사이토) (【旧店名】鮨かねさか 赤坂店)
六本木にある江戸前鮨「鮨さいとう」
"Sushi Saito", an Edomae-sushi restaurant in Roppongi.
롯폰기에 있는 에도마에스시 전문점 “스시사이토”
おつまみが6品にマイルドに赤酢が効いたシャリを使った握りが14貫味わえるおまかせコース。最近ではおつまみに煮ヤリイカ、白子ポン酢、ノドグロ焼きなどが出てきたり、握りでは鰤、小肌、大トロ、車海老などが楽しめるとの事。大将齋藤氏は煮る、蒸す、炙る、漬けと行ったシンプルな技法を使い、丁寧で繊細な味わいをお客様に提供している。
予算:昼¥10,000〜夜¥20,000〜
予約:SHOKUOKU official website
★今度行く機会のために"セーブ"をお忘れなく!(料理がおいしくなければ、掲載しません!)
The Omakase course features 6 side dishes and 14 pieces of nigiri that are made using sushi rice mildly seasoned with red vinegar.
Recently, customers have enjoyed side dishes such as boiled squid, milt with Ponzu, and grilled Nodoguro. Meanwhile, the nigiri course includes yellowtail, Kohada, fatty tuna, and Kurumaebi. Mr. Saito uses simple yet precise techniques such as simmering, steaming, searing, and marinating to provide customers with a delicate-tasting selection of dishes.
Budget: From ¥10,000 for lunch to ¥20,000 for dinner.
Reservations: SHOKUOKU official website
★ Don't forget to SAVE the post for your next visit!(You can expect to see only the best on our account)
오마카세 코스는 적초로 은은하게 간을 한 샤리(초밥의 밥)로 만든 6종의 츠마미, 14종의 니기리로 구성됩니다. 최근에는 오징어 조림, 폰즈를 끼얹은 이리, 노도구로 구이 등의 사이드 디쉬를 선보였습니다. 초밥 코스에는 방어, 전어, 참치 뱃살, 보리새우 등이 포함됩니다.사이토셰프는 조림, 찜, 시어링(태울 듯이 튀기거나 굽는),양념과 같은 간단하면서도 정확한 요리기술을 사용하여 재료 본연의 섬세한 맛을 느낄 수 있도록 요리를 하는 것으로 알려져있습니다.
예산 : 점심 ¥10,000~저녁 ¥20,000~
예약 : SHOKUOKU 공식 웹사이트
★ 다음 도쿄방문 시 들리시고 싶으시다면? 포스트 “저장” 잊지 마시기 바랍니다! (맛없는 곳은 포스팅 안 합니다! ) Less
👈⬅👈⬅ スワイプ SWIPE 👈⬅👈
鮨さいとう SUSHI SAITO
#鮨さいとう
#sushisaito
#会員制
#membership
#membershipsystem
#一見様お断り
#食べログ
#食べログゴールド
#予約困難
#予約困難店
#ミシュラン
#michelin
#米其林
#米芝蓮
#미슐랭
👈⬅👈⬅ スワイプ SWIPE 👈⬅👈
鮨さいとう SUSHI SAITO
#鮨さいとう
#sushisaito
#会員制
#membership
#membershipsystem
#一見様お断り
#食べログ
#食べログゴールド
#予約困難
#予約困難店
#ミシュラン
#michelin
#米其林
#米芝蓮
#미슐랭
First Saito Lunch of 2024. The Master in good form.
[한/日/EN] 2023.09 #鮨さいとう (#SushiSaito/스시 사이토) (【旧店名】鮨かねさか 赤坂店)
六本木にある江戸前鮨「鮨さいとう」
“Sushi Saito”, an Edomae-style sushi restaurant in Roppongi
롯폰기에 있는 에도마에스시 전문점 “스시사이토”
江戸前鮨を中心としたコースに使われる魚介類は大将斉藤氏が毎朝市場で仕入れ、シャリには大きめの粒がある古米を使用し、赤酢と塩を混ぜてバランスを取り、素材にあわせて温度コントロールをしている。最近のつまみには蛍烏賊炙り、鰹のたたき、子持ち槍烏賊、握り鮨には大とろ、車海老、鯵、小肌や太巻きも楽しめる。
予算:昼¥15,000〜夜¥30,000〜
予約:SHOKUOKU... More
[한/日/EN] 2023.09 #鮨さいとう (#SushiSaito/스시 사이토) (【旧店名】鮨かねさか 赤坂店)
六本木にある江戸前鮨「鮨さいとう」
“Sushi Saito”, an Edomae-style sushi restaurant in Roppongi
롯폰기에 있는 에도마에스시 전문점 “스시사이토”
江戸前鮨を中心としたコースに使われる魚介類は大将斉藤氏が毎朝市場で仕入れ、シャリには大きめの粒がある古米を使用し、赤酢と塩を混ぜてバランスを取り、素材にあわせて温度コントロールをしている。最近のつまみには蛍烏賊炙り、鰹のたたき、子持ち槍烏賊、握り鮨には大とろ、車海老、鯵、小肌や太巻きも楽しめる。
予算:昼¥15,000〜夜¥30,000〜
予約:SHOKUOKU official website
★今度行く機会のために"セーブ"をお忘れなく!(料理がおいしくなければ、掲載しません!)
Mr. Saito purchases fish and seafood daily. As for the rice, he uses older, large grains and is mixed with red vinegar and salt for balance. Such is the attention to detail; the temperature of the rice is controlled to suit the other ingredients. Recent side dishes include seared firefly squid, bonito tataki, and herring roe of spear squid. As for nigiri, enjoy servings of Ootoro, Kurumaebi, horse mackerel, Kohada, and Futomaki.
Budget: From ¥10,000 for lunch to ¥20,000 for dinner.
Reservations: SHOKUOKU official website
★ Don't forget to SAVE the post for your next visit!(You can expect to see only the best on our account)
오너인 사이토 씨는 매일 생선과 해산물을 직접 구입합니다. 샤리(초밥의 밥)는 큼직한 알갱이의 코마이(작년 수확한 쌀)을 사용, 적초와 소금으로 적절히 간을 하고 각 재료에 맞춰 온도를 바꿔 사용하고 있습니다.
최근 사이드 디쉬로는 매 오징어 구이, 가다랑어 다타키, 오징어 청어알을 맛보실 수 있습니다. 니기리로는 오토로, 구루마에비, 다랑어, 코하다, 후토마키를 즐기실 수 있습니다.
예산 : 점심 ¥10,000~, 저녁 ¥20,000~
예약 : SHOKUOKU 공식 웹사이트
★ 다음 도쿄방문 시 들리시고 싶으시다면? 포스트 “저장” 잊지 마시기 바랍니다! (맛없는 곳은 포스팅 안 합니다! )
#omakasegurume #Sushilovers #bookatable #foodadventures #gourmets #roppongi #edomaesushi #江戸前鮨 #六本木グルメ #寿司好き#ファインダイニング #予約必須 #스시추천 #도쿄스시 #오마카세스시 #스시오마카세코스 #도쿄미슐랭 #스시러버 Less
2023.07 #鮨さいとう (#SushiSaito/스시 사이토) (【旧店名】鮨かねさか 赤坂店)
溜池山王駅から徒歩5分にある江戸前鮨「鮨さいとう」
“Sushi Saito”, an Edomae Sushi restaurant a 5-minute walk from Tameike-Sanno Station.
다메이케-산노 역에서 도보 5분 거리에 위치한 에도마에 스시 전문점 “스시 사이토”
大将齋藤氏が腕を振るう、握りを中心としたおまかせコースはおつまみから始まり、マイルドに赤酢が効いたシャリを使った握りが味わえる。最近では毛蟹、蒸し鮑、煮だこなどのおつまみから始まり、鯵、中トロ、白海老などの握りが楽しめ、「いつも大将の優しさや、楽しい会話をしながら楽しめるお店」とお客様からも人気が高い。
予算:昼¥10,000〜夜¥20,000〜
予約:SHOKUOKU... More
2023.07 #鮨さいとう (#SushiSaito/스시 사이토) (【旧店名】鮨かねさか 赤坂店)
溜池山王駅から徒歩5分にある江戸前鮨「鮨さいとう」
“Sushi Saito”, an Edomae Sushi restaurant a 5-minute walk from Tameike-Sanno Station.
다메이케-산노 역에서 도보 5분 거리에 위치한 에도마에 스시 전문점 “스시 사이토”
大将齋藤氏が腕を振るう、握りを中心としたおまかせコースはおつまみから始まり、マイルドに赤酢が効いたシャリを使った握りが味わえる。最近では毛蟹、蒸し鮑、煮だこなどのおつまみから始まり、鯵、中トロ、白海老などの握りが楽しめ、「いつも大将の優しさや、楽しい会話をしながら楽しめるお店」とお客様からも人気が高い。
予算:昼¥10,000〜夜¥20,000〜
予約:SHOKUOKU official website
Chef Saito prepares the Omakase course and starts with appetizers before moving onto the main focus, nigiri, which uses rice that is mildly seasoned with red vinegar. Appetizers include hairy crab, steamed abalone, and boiled octopus. Enjoy various nigiri dishes such as horse mackerel, medium fatty tuna, and white shrimp. The restaurant is popular among customers for the owner’s kindness and hospitality.
Budget: From ¥10,000 (lunch) to ¥20,000 (dinner).
Reservations: SHOKUOKU official website
셰프 사이토씨가 준비하는 오마카세 코스는 츠마미로 시작해서 홍식초로 살짝 양념한 쌀을 사용하는 메인인 니기리로 넘어갑니다. 최근 츠마미로는 연어알과 아오사 해초, 카바코 게 (스노우 크랩), 대구알, 아귀간 등의 요리가 제공되었으며, 니기리로는 구루마에비, 삶은 조개, 정어리, 참치뱃살, 간장에 절인 참치 등이 제공되었습니다. 이외에도 해당 레스토랑은 손님들 사이에서 친절한 오너와 재미있는 대화를 나눌 수 있는 것으로도 유명합니다.
예산: 10,000엔 (점심) 20,000엔 (저녁)
예약: SHOKUOKU 공식 웹사이트
#FoodLovers #bookatable #foodadventures #gourmets #roppongi #edomaesushi #江戸前鮨 #六本木グルメ #グルメスタグラマー #ファインダイニング #予約必須 #インスタフーディー #스시추천 #도쿄스시 #오마카세스시 #스시오마카세코스 #도쿄미슐랭 #스시러버 Less
Another meal, almost the same menu as a few days before. Some stunning nigiri, overall the Master in good form and the entire counter in good spirit.
Directly from the airplane to the master. A great way to come back to Tokyo.
Kashikiri at Saito, and I was able to invite a few friends along. It's been more than 3 years since I was last able to come to Sushi Saito in Tokyo, and I'm so happy to be back.
Amazing quality as always. And I brought along a magnum of Champagne... so we ended up with 3 magnums for 10 people at lunch!
Full account of lunch is here: https://www.diarygrowingboy.com/2023/03/everything-everywhere-all-in-my-tummy_17.html
貸切 with friends from HKK. The Master in great form.
鮨さいと Sushi Saito
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It's been a while to visit Saito-san, and the experience was good as always. The shari with its slightly restrained akazu from Yokoi was delicious and whilst I thought the kohada marinate was a bit on the stronger side, the tuna neta is top notch as always. Great service and Saito-san always has this welcoming vibe... his cost performance is probably the highest of all sushi places.
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#料理... More
鮨さいと Sushi Saito
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It's been a while to visit Saito-san, and the experience was good as always. The shari with its slightly restrained akazu from Yokoi was delicious and whilst I thought the kohada marinate was a bit on the stronger side, the tuna neta is top notch as always. Great service and Saito-san always has this welcoming vibe... his cost performance is probably the highest of all sushi places.
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchetokyo #kevche #グルメ #foodporn #東京グルメ #kevchesushi #sushi #すし #鮨 #鮨さいと TL4.59-G Less
The master at work. Staring with his otsumami he produces great food. First course was cured ikura. Hardly anybody serves you the perfect combination of popping ikura with a highly acidic sauce which matches perfectly the ikura. At Saito this is expected and will will be routinely served. Followed up by a wonderful dish of crab meat, shirako and an excellent kue (longtooth grouper). In between some succulent ankimo, but probably the highlight this time was the an anago. Spongy, but crispy, served... More
The master at work. Staring with his otsumami he produces great food. First course was cured ikura. Hardly anybody serves you the perfect combination of popping ikura with a highly acidic sauce which matches perfectly the ikura. At Saito this is expected and will will be routinely served. Followed up by a wonderful dish of crab meat, shirako and an excellent kue (longtooth grouper). In between some succulent ankimo, but probably the highlight this time was the an anago. Spongy, but crispy, served with Japanese plum, fresh wasabi and some finely sliced cucumbers topped with a little sesame, it was one of the best anago I have eaten for a long while.
His nigiri are always top, the texture prefect, sometimes soft, sometimes a little chewy but always releasing plenty of umami.
Interesting fact, I noticed that he served the kohada earlier than normal. When asked, he said he does not have a fixed order. He decides on it when he thinks of the sequence and they way he would like to eat it. That simple, but always genial.
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Saito san in top form
First time shirako in the season.
Dinner at Saito is always a treat. The otsumami are fantastic, every changing with seasonal products. The neta, cut just before the nigiri part starts, are sublime. My all-time favorites are the kohada (コハダ, Gizzard Shad) and the aji (あじ, Horse Mackerel). Of course the various tuna cuts are delicious as well, but these two beat, for me, any o-toro. From the otsumami, the squid in a brown ginger sauce was outstanding and surprisingly a great pairing with the Selosse we drank at the time.... More
Dinner at Saito is always a treat. The otsumami are fantastic, every changing with seasonal products. The neta, cut just before the nigiri part starts, are sublime. My all-time favorites are the kohada (コハダ, Gizzard Shad) and the aji (あじ, Horse Mackerel). Of course the various tuna cuts are delicious as well, but these two beat, for me, any o-toro. From the otsumami, the squid in a brown ginger sauce was outstanding and surprisingly a great pairing with the Selosse we drank at the time. Less
こちらのしゃり、とても好きです。
A strong, straight gaze comes through the curtain.The gaze of a craftsman.
When the TAISHO enters, the atmosphere changes drastically dramatically.
I like this atmosphere.
It spurs me on to expect more and more.
Snacks
Torigai
The sourness of the kabosu and the unique flavor of the mussel are sublimated into a fresh flavor in the mouth.
Octopus, Abalone
The best octopus is said to be from Kanagawa or Akashi.
Today's octopus was... More
こちらのしゃり、とても好きです。
A strong, straight gaze comes through the curtain.The gaze of a craftsman.
When the TAISHO enters, the atmosphere changes drastically dramatically.
I like this atmosphere.
It spurs me on to expect more and more.
Snacks
Torigai
The sourness of the kabosu and the unique flavor of the mussel are sublimated into a fresh flavor in the mouth.
Octopus, Abalone
The best octopus is said to be from Kanagawa or Akashi.
Today's octopus was from Kanagawa. It was tender with just the right amount of sauce, and the abalone was, needless to say, excellent!
After the abalone, I had a bite of rice added to the liver sauce to make rice with abalone sauce.
Grilled Tokishirazu Salmon
Tokishirazu is the name of the salmon caught in summer. It is a chum salmon like autumn salmon, but it is not in the spawning season, so there are no eggs or milt in the flesh.
It will change your whole concept of salmon.
This is not a so-called salmon. This is a really special salmon.
beltfish
It's a bit of an exaggeration to say that it's half-raw and half-tender, but the flavor of the fat and the excellent degree of cooking are impressive.
Chinese juniper and hairy crab
Slightly mild juncai and
and the vinegar that brings out the flavor of the hairy crab.
It was the best vinegared dish in between the fatty grilled dishes.
Tachi-fish
It is an exaggeration to say that the fish is half-raw, but the flavor of the fat and the outstanding degree of cooking are impressive.
In between the fat of the swordfish
Lightly pickled eggplant.
The perfect degree of pickling matches the fat of the swordfish.
Nigiri
Flathead flounder
This fish is called "star flounder" because its pattern looks like a starry sky.
I always remember Van Gogh's Starry Night.
It always reminds me of Van Gogh's Starry Night.
The unique flavor of the flounder and its slightly sticky taste are delicious!
The unique flavors of the flounder, especially the flavors created by the tuna and rice, are new to me.
I think this high mineral content comes from the Miyagi rock salt used in the rice.
Vinegared rice with Miyagi rock salt
Return to the Master.
For me, Saito-san’s nigiri are the best combination of shari and neta. His ostumami are always perfectly cooked, very seasonal and full of flavors.
I have been coming more and more frequently and now decided to up this even more. I will not regret it.
Sushi Saito, February. Excellent visit. I generally don’t take nigiri pictures, but that uni deserved it.
Fatty tuna
中トロ
下田産の鮪。この季節、生の近海物の本鮪は豊洲でも少なく、日によっては一本もないこともあるそう。
そんな中、この時期の鮪とは思えないくらいに脂が乗って力強い。
2021年2月
Sushi Saito | Roppongi Itchome, Tokyo
六本木一丁目「鮨 さいとう」
#sushisaito #tokyoeats #tokyosushi #sushi #chutoro #fattytuna #鮨さいとう... More
Fatty tuna
中トロ
下田産の鮪。この季節、生の近海物の本鮪は豊洲でも少なく、日によっては一本もないこともあるそう。
そんな中、この時期の鮪とは思えないくらいに脂が乗って力強い。
2021年2月
Sushi Saito | Roppongi Itchome, Tokyo
六本木一丁目「鮨 さいとう」
#sushisaito #tokyoeats #tokyosushi #sushi #chutoro #fattytuna #鮨さいとう #東京グルメ #東京鮨 #鮨 #中トロ
#michelin #tabelog #ミシュラン #食べログ #worlds50best #asias50best #アジアのベストレストラン50 #世界のベストレストラン50 #opinionatedaboutdining #threemichelinstars #ミシュラン三つ星
#美味しいもの好きな人と繋がりたい #旅好きな人と繋がりたい #食べるの好きな人と繋がりたい #レストラン好きな人と繋がりたい #外食好きな人と繋がりたい #鮨好きな人と繋がりたい Less
Kinmedai | Kuromutsu | Kohada | Akami Tsuke | Chutoro | Otoro | Ika | Kurumaebi | Aji | Murasaki Uni | Anago | Futomaki | Tamago 🥚🍣
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Sushi Saito (鮨さいとう), Tokyo (May 2019)
#cityfoodsters_tokyo
#cityfoodsters_sushisaito
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#鮨さいとう #visittokyo #sushisaito
Another wonderful meal at Saito. Simply perfect. No wishes left.
(Swipe for more pics) Some of the ecstatic moments Saito san had with this truly amazing panettone from @thisisfromroy , Saito san himself and everyone had a slice and the consensus was “oishii!” . The texture was lighter than most and not dense, but the flavor was rich and not cloying. Even the chocolate chips they used seemed to be better than most places. Not that I have had a lot of panettone but just by tasting, I think it was exceptional. They actually have a collaboration with... More
(Swipe for more pics) Some of the ecstatic moments Saito san had with this truly amazing panettone from @thisisfromroy , Saito san himself and everyone had a slice and the consensus was “oishii!” . The texture was lighter than most and not dense, but the flavor was rich and not cloying. Even the chocolate chips they used seemed to be better than most places. Not that I have had a lot of panettone but just by tasting, I think it was exceptional. They actually have a collaboration with Le Chocolat Alain Ducasse to make a 2KG Triple Chcolate Panettone!
It was because it was so good that I decided to research about it, and my friend @charleschen66 who gave me this Panettone told me that the creator chef Roy Shvartzapel was featured in the podcast of @davidchang , @davidchangshow , exactly a month ago. His story was as amazing as his panettone. Chef Roy was inspired to be a NBA player but changed career to become a baker. He learnt his craft from Thomas Keller, Ferran Adria, Pierre Herme, and became fascinated by the panettone by PH, to the point where he went to Italy, knocked on the door of panettone master Iginio Massari, Pierre Herme’s teacher for panettone, to learn about the craft and art.
Chef Roy’s panettone are produced in small batches and sold online, and even without much marketing at the beginning it became a sensation just by the word of mouth. Now it is internationally regarded as some of the best panettone in the world. But the most inspiring thing is his work ethics and attitude, which you can learn from the podcast. There are too many overhyped products nowadays, it almost made my day when you have something worth the hype. The food world will be better if we have more products and chefs like this. As @lutangforever put it, “Chef Roy is a shokunin through and through”
I put the link of the podcast in my profile -> @little_meg_siu_meg . #thankyoubrother for the best Christmas treat and thank you Saito san for the Christmas sushi! Less
Love the tamago ?
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Sushi Saito (鮨さいとう), Tokyo (Dec 2017)
#cityfoodsters_tokyo
#cityfoodsters_sushisaito
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#鮨さいとう #visittokyo #sushisaito
Stunning meal my first time sitting in front of Saito-san, after dining at his Hong Kong outpost several times. So many fireworks, many emotional dishes.
Full account of the meal is here: https://www.diarygrowingboy.com/2019/03/tokyo-hop-march-2019-saito-with-saito.html
Another stunning success of Saito-san. The calibration of the nigiri components are just unparalleled.
The undisputed master of Edo-mae sushi
Very thankful that master sushi Chef Saito squeezed my son and me in.
Simple perfection.
3rd visit
Tamago finale ?
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Sushi Saito (鮨 さいとう), Tokyo (April 2017)
#cityfoodsters_tokyo
#cityfoodsters_sushisaito
First time pilgrimage to the Master
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Address
Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 1-chōme−4−5, ARK Hills South Tower, 1F
Hours
Tuesday: 12:00 - 14:00; 17:00 - 22:00
Wednesday: 12:00 - 14:00; 17:00 - 22:00
Thursday: 12:00 - 14:00; 17:00 - 22:00
Friday: 12:00 - 14:00; 17:00 - 22:00
Saturday: 12:00 - 14:00; 17:00 - 22:00
Sunday: Closed
Phone
+81 50-5263-6863