Sushisho Saitō (すし匠 齋藤) Tokyo

I visited "Sushi Sho Saito" in Akasaka.This renowned establishment is known as a leading figure originating from Sushi Sho.Unlike traditional Edomae sushi, which focuses solely on nigiri, the charm of this place lies in its unique structure that interweaves a variety of dishes with nigiri, creating a delightful rhythm.From the very beginning, the experience was incredibly fulfilling.It started with sea grapes and wakame, followed by a refreshing dish of kinjikusa (red shiso) and sashimi of sea bream, aged flounder, and whelk.The skill in discerning the quality of the ingredients and enhancing the texture and umami of each fish was impressive.The kombu-cured sweet shrimp with egg yolk was a delightful combination of the shrimp's sweetness and the richness of the yolk.Next came the tentacles of fresh squid and octopus, leading to the "crab chawanmushi" (savory egg custard).Despite its rich flavors, it blended seamlessly into the flow of the course.After refreshing the palate with water eggplant, we enjoyed grilled sweetfish.The pleasant aroma and the characteristic slight bitterness of the sweetfish made it a dish that truly captured the essence of the season.With dishes like saltwater purple sea urchin, ara shabu (lightly boiled fish), squid with wasabi from Hokkaido, and grilled sardines, the variety was impressive.Each dish, including the freshly made tamago (egg) and the soup, had its own role, ensuring that the meal never became monotonous.The nigiri began with salt-cured whiting.Then came fresh squid, hand-rolled hairy crab, grilled bonito, matsutake mushrooms, fresh salmon roe, baby fish, and marinated fatty tuna.The seasonal ingredients kept coming, and the flavor profile changed with each piece, making it a delightful experience.The hand-rolled hairy crab, in particular, was a luxurious dish that allowed for a direct enjoyment of the crab's umami and aroma.The aroma of the grilled bonito, the delicacy of the baby fish, and the rich flavor of the marinated fatty tuna kept the enjoyment going until the end.Additionally, we had boiled clams, sea urchin, and ohagi (sweet rice cake).I found myself wanting to savor every last bite.The allure of "Sushi Sho Saito" is not just in serving high-quality fish.Using various techniques such as aging, curing, grilling, and steaming, they bring out the charm of the ingredients, combining dishes and nigiri to create a complete course.It was sushi that reflected years of accumulated experience and the stability that comes from being a leading figure in the industry.Here’s the menu for the day:【Dishes】- Sea grapes and wakame- Kinji kousa (red shiso) salad- Sashimi of sea bream- Sashimi of aged flounder- Sashimi of whelk- Kombu-cured sweet shrimp with egg yolk- Tentacles of fresh squid- Octopus- Crab chawanmushi- Water eggplant- Grilled sweetfish- Saltwater purple sea urchin- Ara shabu- Squid with Hokkaido wasabi- Grilled sardines- Freshly made tamago- Soup【Nigiri】- Salt-cured whiting- Fresh squid- Hand-rolled hairy crab- Grilled bonito- Matsutake mushrooms- Fresh salmon roe- Baby fish- Marinated fatty tuna- Soup【Extras】- Boiled clams- Sea urchin- OhagiEnjoying the interplay between dishes and nigiri is a unique experience at Sushi Sho.It was an evening that truly reflected the dignity of a leading figure, long supported in Akasaka. Less

I visited the renowned "Sushi Sho Saito," famous for its difficulty in making reservations.From start to finish, my satisfaction level was incredibly high, and I completely understand why it’s hard to get a table here.The sushi was, of course, exceptional, but each appetizer was also crafted to perfection, making the entire course enjoyable without any dull moments. It was clear that not only the quality of the ingredients but also the temperature, texture, and balance with the rice were thoughtfully considered.One standout was the hairy crab. The impressive crab presented right in front of me was striking, and I could truly savor its rich flavor—it was simply the best. The tuna was perfectly marbled, melting in my mouth the moment I took a bite. The sea urchin was rich and sweet, showcasing the quality of each ingredient to its fullest.Moreover, the charm of Sushi Sho Saito continues even after the course ends. I appreciated being able to add my favorite sushi a la carte. Although I was already quite full, I decided to add just two pieces of sushi after much deliberation. The fact that it left me wanting more was impressive.The dessert, a monaka, was also outstanding. Even after indulging in plenty of sushi, it was light and provided a pleasant finish to the meal.Above all, what left a lasting impression was the personality of the owner. While the skills and quality of the dishes were remarkable, the warmth and friendliness conveyed through the service and conversation made for a truly comfortable experience. The owner deserves a solid ⭐️5.It’s no surprise that reservations are hard to come by. I would love to return whenever I have the chance. Less

Each piece of sushi leaves a lasting impression of its ingredients.The large clams are plump and served with a clear broth, showcasing the natural umami of the shellfish in a simple yet impactful dish.The uni (sea urchin) is a vibrant orange, with a rich texture that retains its shape. The ikura (salmon roe) is glossy, and the combination with nori (seaweed) is incredibly appetizing.The nigiri sushi was also striking. The white fish had a translucent quality, revealing its delicate texture. The fish, with its skin left on, gleamed beautifully with a silvery shine, and the meticulous knife work was impressive. One piece was garnished with a yellow condiment reminiscent of citrus, adding a refreshing accent to the richness and umami of the fish.Additionally, there was a dish resembling blanched greens, which could serve as a palate cleanser, enhanced by the nutty aroma of sesame. Rather than being overly ornate, the dishes highlight the colors, luster, and textures of the ingredients themselves.What stands out particularly is the nigiri that emphasizes the beauty of the fish's skin and flesh. The chef seems to adjust the knife techniques and garnishes according to each ingredient, bringing out their unique characteristics, as can be seen in the photographs.While sushi takes center stage, the menu weaves in shellfish, uni, ikura, and vegetables, creating a harmonious composition of ocean and mountain ingredients. For those who appreciate ingredient-focused sushi, this is a place worth exploring. Less

Sushi Sho SaitoThanks to many connections, I was able to indulge in a little whim and visit this restaurant!I took a taxi from Akasaka to this wonderful place.This sushi restaurant is a powerhouse, recognized as a Tabelog Bronze and one of the top 100 restaurants, and I had been unable to visit due to its upscale nature. However, my long-held dream finally came true, and I was able to step inside for the first time!The food was, of course, delicious, but the delicate craftsmanship and seasoning created an extraordinary experience that is hard to come by in everyday life. I truly enjoyed the exquisite sushi!The service was exceptional as well, going above and beyond to provide a level of hospitality that left me deeply impressed.I can't wait to come back again tomorrow! Less

Sushi Sho SaitoSeaweedSalted Kiss FishKinshi Greens OhitashiSea Bream SashimiAged Flounder with Hira-PeñoHokkaido MatsubagaiIsland Shrimp with Kombu Marinade and Egg YolkSalted Horse MackerelBaked Sea Bream SkinOctopusCrab ChawanmushiHairy Crab Hand RollWater EggplantYoung SweetfishGuinness BeerSaltwater Purple Sea Urchin with Kombu WaterBonito with Grated OnionFresh Ginkgo NutsChilled Fish Shabu-ShabuBaby Gizzard ShadFirst Catch ShishamoFatty Tuna with TakuanPickled Daikon with ShibazukeMountain Wasabi with SquidBaby Hamaguri Clams from KujukuriFatty Tuna Nigiri with Removed TendonsTamago YakiSalmon Roe NigiriAdult Gizzard ShadSeared Nodoguro SkinMarbled Fatty TunaHorse Manure Sea UrchinOhagiNatto Hand RollAlmond Tofu Ice Cream Less

I received an invitation from a friend who had a reservation at the renowned Sushi Sho Saito, a place known for its difficulty in securing a booking, so I headed to Akasaka Mitsuke.The experience started promptly at 5:30 PM. I began with a beer and some sea grapes as an appetizer, feeling excited for the course meal ahead.Each dish was crafted with the chef's exceptional skill, making everything incredibly delicious. Enjoying such delightful food naturally brings a smile to your face.Moreover, the chefs created a very warm and friendly atmosphere. It became clear that the quality of a sushi restaurant is not solely determined by the fish and the cutting techniques.It's easy to understand why this place is hard to book. While it isn't the cheapest option, the exquisite fish, outstanding craftsmanship, and pleasant ambiance make it a restaurant I would love to revisit. Less

⭕️ **Sushi Sho Saito** in Akasaka. Every time I visit, this special power spot brings me not only exquisite flavors but also a mysterious breeze of victory for racehorses. ☺️The exquisite balance of appetizers and sushi creates an overwhelming world of flavors. To start: * **Salted Kiss (Nigiri)** The evening's prologue begins with the elegant kiss nigiri. The fish, perfectly salted, offers a delicate flavor that expands beautifully with each bite, harmonizing perfectly with the rice. ✨ * **Kintoki Greens Ohitashi** A vibrant purple broth that is visually stunning. Its refreshing and refined taste gently warms the stomach. * **Sea Bream Sashimi & Flounder with Jalapeño** After enjoying the sweetness of the classic sea bream, the flounder with jalapeño arrives as a striking dish. This showcases Saito's unique sense, blending tradition with a modern spicy accent. * **Shrimp with Egg Yolk Marinade & Grilled Surf Clam** The rich flavor of the shrimp clings seductively, while the grilled surf clam bursts with sweetness and the fresh scent of the ocean. Top-quality ingredients are transformed by the chef's skill. * **Rich Salmon Roe Chawanmushi** A cup that makes you exclaim, "This is a thief of good sake." The smooth chawanmushi melts with the rich flavor and saltiness of the salmon roe, enticing you to sip more sake with each bite. * **Horse Mackerel (Nigiri)** The fatty horse mackerel has beautifully cut edges and melts pleasantly in your mouth. * **Tender Octopus & Grilled Sea Bream** The octopus is incredibly tender, releasing its umami, while the grilled sea bream is perfectly charred, locking in its juiciness. * **Hairy Crab Hand Roll** A classic indulgence. Overflowing with hairy crab meat and rich crab miso, wrapped in crispy, flavorful seaweed, it fills your mouth with the blissful taste of crab. * **Grilled Sweetfish Skewers** A seasonal delight. The fragrant grilled sweetfish releases a refreshing bitterness and aroma, embodying adult luxury. * **Purple Sea Urchin (Prepared with Rishiri Kombu Water)** The purple sea urchin, soaked in Rishiri kombu water, is free of any off-flavors, delivering a melting sweetness and refined ocean aroma that directly stimulates the senses. * **First Bonito with Smoked Straw (Nigiri)** The aroma of the smoked straw wafts through the air, perfectly synchronizing the fresh umami and acidity of the first bonito with the rice. * **Abalone from Ohara, Chiba Prefecture** The abalone from the renowned Ohara region is not only visually refined but also plump and tender, releasing exquisite flavors with each bite. * **Squid with Wasabi** The sweetness of the squid is perfectly balanced by the sharp, refreshing spiciness of the wasabi. Even the leftover wasabi on the plate makes for a fantastic snack, encouraging another drink. * **Baby Clams with Junsai** A delightful palate cleanser, the gentle broth of the clams pairs beautifully with the cool, slippery texture of the junsai. * **Grilled Mehikaru & Marinated Chutoro (Nigiri)** After being captivated by the fragrant grilled Mehikaru, the marinated chutoro reigns supreme. The meticulously balanced marinade enhances the sweetness of the tuna's fat.### Continuing the Blissful Aftertaste with Irresistible "Extra Nigiri"Still buzzing with excitement, the fun continues with additional delights. * **Simmered Clam (Nigiri)**: The clam, coated in a deeply flavorful sauce, envelops the rice with its rich essence. * **[Secret Menu] Wasabi Gunkan**: The wasabi that captivated as an appetizer is lavishly served as gunkan. The sharp spiciness and aroma combine with the seaweed and rice for a perfect finale. * **Kohada**: A perfect balance that embodies the essence of Edomae sushi. * **Mackerel Sushi**: The umami is concentrated, wrapping you in a luxurious satisfaction. * **Kanpyou Roll**: Finished beautifully with sweet and savory kanpyou, it’s a stylish conclusion.With undeniable skill, surprising approaches, and above all, an overwhelming sense of happiness that energizes you just by visiting, it’s clear why I can confidently say this is one of my top favorites. ❤️Tonight, I’m fully charged with the best flavors. As I embark on this week, I’m certain that another wonderful breeze of victory will blow my way, making it a truly exceptional night.I hope for more wins this week! Less

Just a 3-minute walk from Akasaka Mitsuke Station!I visited Sushi Sho Saito!Founded in 1989 by Keiichi Nakazawa in Yotsuya, this renowned sushi restaurant is well-known for establishing the course structure of alternating between appetizers and sushi, which has become the standard in modern sushi dining.The founder, Keiichi Nakazawa, relocated and opened "SUSHI SHO" at the Ritz-Carlton in Hawaii in September 2016. Currently, the second generation, Keita Katsumata, has taken over and continues to captivate sushi lovers.Sushi Sho Saito is where Chef Toshio Saito first trained and met Nakazawa, becoming a founding member of "Sushi Sho Masa," leading to the present day.After moving to New York, he returned to Japan in 2001.He opened Sushi Sho Saito in 2006, with great anticipation.The restaurant is located on the 2nd floor of a building along Ichitsuki Street, just a short distance from Akasaka Mitsuke Station!The elegant interior features a unique style where guests remove their shoes upon entering.The U-shaped counter seats about 10 guests, creating an intimate dining experience.The course is an Omakase priced at JPY 60,000.Below are the dishes I enjoyed that day along with my impressions:*◼︎ Seaweed *★ Salted Kiss *◼︎ Morokheiya Ohitashi *◼︎ Sea Bream *◼︎ Hirame with Jalapeño, also known as Hirapeño *◼︎ Hokkaido Matsutake with Mustard *◼︎ Toyama Prefecture Shima Ebi with Kombu and Egg Yolk Soy Sauce *★ Salted Horse Mackerel *◼︎ Sea Bream Skin *◼︎ Chawanmushi with Masu Salmon Roe *◼︎ Freshly Cooked Octopus *★ Freshly Prepared Hairy Crab Sushi Roll *◼︎ Water Eggplant with Mustard *◼︎ Grilled Young Sweetfish from Lake Biwa *◼︎ Yoichi Saltwater Purple Sea Urchin with Kombu Water *◼︎ Pickled Mustard Greens *★ First Bonito with Grated Onion *◼︎ Steamed Abalone with Flesh and Liver *◼︎ Chilled Shabu-Shabu of Fish Bones *★ White Squid with Hokkaido Wasabi *◼︎ Daikon and Shiba Pickles *★ Small Horse Mackerel *◼︎ Clams and Water Shield *◼︎ Mehikaru Pickled in Sake Lees *★ Hokkaido Bafun Uni Gunkan *◼︎ Freshly Grilled Tamagoyaki *★ Fatty Tuna Sashimi *★ Horse Mackerel Sushi on a Stick (additional) *★ Grilled Anago (additional) *★ Ohagi (additional) *★ Kuruma Ebi (additional) *◼︎ Mango Sorbet *◼︎ Ice Cream Monaka The alternating appetizers and sushi in this course truly reflect the lineage of Sushi Sho!With nearly 30 dishes served, I was able to enjoy every bite.The signature Hairy Crab Sushi Roll, salted Horse Mackerel, and the indispensable Ohagi from "Takumi" were particularly memorable!I hope to visit again when the opportunity arises.It was a great meal! Less

At this sushi restaurant, you can enjoy the meticulous craftsmanship of the chefs right in front of you at the elegant counter. The process of cutting the fish and pairing it with the rice to serve each piece creates a pleasant tension, allowing you to focus on the culinary experience.The white fish, perfectly grilled on the skin, retains its firmness while releasing a refined richness and flavor with each bite. The aroma of the charred skin adds an accent, preventing it from becoming too bland, and the harmony with the rice is remarkable.Next, the presentation of the shiny fish is striking, beautifully sliced in layers. While the fat is prominent, the balance of acidity is just right, leaving an unexpectedly light aftertaste. The umami of the fish, the acidity, and the temperature of the rice come together naturally in your mouth, showcasing the careful preparation.Another memorable dish featured glossy shrimp. The rich sweetness and depth of flavor were complemented by a smooth sauce, offering a delightful twist within the flow of sushi. The beauty of the dish, including the presentation, contributes to its high level of completion.Each piece is not flashy but showcases the chef's skill in assessing the quality of the ingredients, the temperature, and the layering of flavors. This is a recommended spot for those who want to savor seasonal fish in a calm atmosphere. I left feeling highly satisfied and eager to return to try different seasonal offerings. Less

I visited this restaurant with some colleagues from work.The interior has a unique style where you take off your shoes upon entering, and the main seating consists of sunken kotatsu-style counters. There are also private rooms available in a separate area.The courses start simultaneously, featuring a style that alternates between sushi and appetizers, inheriting the traditions of the main branch.The flow of the meal is very pleasant, allowing you to enjoy it without getting bored until the end!The appetizers range from simple dishes that highlight the quality of the ingredients to more elaborate ones that showcase meticulous preparation.One standout was the sashimi.Instead of the usual 2-3 pieces, each serving consists of just one piece. At first, it may seem small, but this allows you to savor each piece fully and appreciate the ingredients' charm more deeply.As I continued eating, the intention behind this style became clear, and I was impressed by how well thought out it was.The overall number of dishes is quite generous, but each dish is of high quality, ensuring a lasting sense of satisfaction.Plus, the good pacing encourages you to enjoy your drinks as well! (laughs)The sushi rice is made with three different types of vinegared rice, perfectly complementing each topping.The alternating style of sushi and appetizers prevents you from getting too full on the appetizers and missing out on the sushi, which I found to be very logical.They also have their famous "Ohagi"!This has become one of my favorite restaurants recently.If you want to enjoy a leisurely meal while savoring drinks, I believe you will absolutely love this style!For those who haven't visited yet, I highly recommend you give it a try! Less

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.) Less