A new chef took the reins of @sushisaitohk earlier this year and this is my first visit to the restaurant in the @nawataryosuke era .

Super friendly and engaging and armed with excellent English , it was a jovial and fun lunch .

The otsumami were a lovely gentle start to the meal . Fresh and zesty in season ikura , soft and unctuous Tako , first time having cubed awabi almost in a western tartare style but still retaining its traditional pairing of rice and liver sauce .
Piping hot Tachiuo was tender and soft and contrasted well with pickled radish .

The nigiri was a slow progression of Unami , some of the highlights were the chewiness of the Hirame engawa , the brine of the Kohada, the balanced fat of the Chutoro , the brightness of the Shira ebi , a killer duo of Bafun Uni and aka uni , the former is predominantly sweet , the latter vegetal and featuring seaweed notes .
The highlight was the very last bite , an off menu Sanma nigiri , chef stated that this year is the best Sanma season for a decade and based on today’s example who am I to disagree !

Full menu

Ikura
Tako
Awabi
Tatsuo

Hirame engawa
Isaki
Kisu
KOHADA
Akami
Chutoro
Otoro
Ika
Shira ebi
Bafun Uni
Aka uni
Anago
Toro uni futomaki
Sanma Less