Sushi Saitou (鮨 さいとう) Tokyo

A sushi lover's dream, Sushi Saitou offers a refined atmosphere where the beautiful wood grain and noren (fabric dividers) create an elegant setting that instantly elevates your spirits. From the moment you step inside, a special experience begins. The chef's graceful and skillful techniques unfold right before your eyes, resembling a stunning work of art. Each delicately arranged appetizer boasts gentle and intricate flavors that leave you enchanted. The sushi, expertly crafted like a piece of art, melts in your mouth the moment you take a bite, releasing a luxurious umami that fills your palate. Surrounded by the thoughtful care and kindness of the chef and staff, I felt completely fulfilled, making it an incredibly happy and special day. This is a beloved establishment that I would love to visit again. Thank you for the wonderful meal! Less

The sushi here is truly delicious. Unlike some high-end restaurants, there’s no pretentious atmosphere that makes you feel unwelcome if you’re not a regular. The service is incredibly pleasant. To be honest, at this level, I can’t really distinguish the taste of the sushi from other famous places with my palate. However, a restaurant that I want to visit again and find enjoyable is all about the comfort it provides. In that sense, the taste is undoubtedly excellent, and the inviting atmosphere is truly remarkable. I definitely want to come back and would love to bring my loved ones here. Less

Recently, I've had the opportunity to visit Sushi Saitou several times. On this occasion, the head chef was off, so I enjoyed sushi prepared by Ishikawa-san at the main counter.Here’s what I had:- Hairy Crab- Bonito- Abalone Soup- Liver Soy Sauce with Rice- Tender Octopus- Grilled Spanish MackerelNigiri:- Flounder- Fresh Squid- Young Horse Mackerel- Lean Tuna- Medium Fatty Tuna- Sanma (Pacific Saury) Sushi Roll- Fatty Tuna- Salmon Roe- Sardine- Sweet Shrimp- Purple Sea Urchin- Simmered EelSoup:- Thick Roll- EggThe charm of Sushi Saitou lies in its consistency. Every dish is reliably delicious, and the cheerful atmosphere of the staff makes time fly by. The precision of the knife work and the grilling technique are outstanding. On this day, the grilling of the Spanish mackerel was particularly impressive. The fish was fluffy yet cooked rare, offering a flavor I had never experienced before. It’s remarkable how such common ingredients can be elevated to this level.The rice was served warm, with a hint of acidity that never overpowered the toppings. There was nothing pretentious about it; every piece of sushi was consistently delicious, allowing me to enjoy the meal without feeling fatigued until the very end. Less

August 20, 2026, 8:30 PMI visited this restaurant to participate in a dinner gathering. As expected, it was the main counter of the world-renowned Saito.The medium-rare Tachiuo (beltfish) was expertly grilled by the chef, showcasing its delicate, rich flavor without any unpleasant aftertaste. I enjoyed the fluffy sea urchin, which felt like eating a cloud, and the hand roll featuring the light flavor of freshly caught sanma (mackerel pike). I also had medium-rare sweet shrimp and the challenging Boston tuna.The rice was warm, and the sweet seasoning was just right, allowing the nigiri to gently break apart in my mouth.The temperature of the ingredients was perfectly matched, resulting in an extremely stable dining experience with no oddities whatsoever. To finish, I had toro-taku (fatty tuna with pickled radish) and kanpyou (dried gourd) rolls, as well as a natto hand roll.The other attendees were knowledgeable, and I was able to hear valuable stories about the sushi scene in Tokyo. Indeed, it was delicious sushi. I would love to visit frequently, but it seems to be quite a challenge to secure a reservation. It appears that one must possess certain qualities as a customer. Thank you for the wonderful meal; the conversation about the Dodgers was entertaining.Addendum:I would love to visit this restaurant weekly, but when I spoke with the knowledgeable young organizer, I learned that it operates on a membership basis, and reservations are not available for non-members. It seems they have hardly recruited new members in recent years, although there are rare special slots available. I hope to visit again if the opportunity arises.The Nakameguro branch also received similar positive reviews, and it seems the menu and grilled items are quite similar. I believe the more I visit, the more I will appreciate the depth of this restaurant.I enjoyed the stories shared by my acquaintances, Shunji and Ryuuji. The mention of Nakajo in Yokohama also caught my attention, and I left the restaurant thinking I might visit there next.Postscript, September 7, 2026:I suddenly remembered that the sea urchin on that day was from Rishiri, fed on kelp. I had not had a good impression of Rishiri sea urchin in Tokyo, but this was truly exceptional. Despite being treated with myoban (a preservative), it had a refreshing quality similar to saltwater sea urchin. The chef's discerning eye was impressive.However, as someone who dislikes sea urchin, I prefer the red sea urchin from Amakusa, which feeds on thick mekabu (seaweed) and arame (another type of seaweed) from the tidal currents. I believe it is quite challenging to serve the same freshness as the local catch in Tokyo.While there was an explanation regarding the Boston tuna, which is not the same as the now-in-season Ooma tuna, there wasn't much information about the origins of the other ingredients. Competing with Michelin-rated restaurants in the west using local ingredients may not be practical, but I felt a sense of integrity in their commitment to quality. Less

This time of year, they offer new baby fish, making for a truly satisfying lunch.The course consists solely of nigiri and lasts about 2 hours. Since it’s only about a third of the price of dinner, I often choose to come for lunch.However, the quality is the same as dinner, so even with high expectations, Sushi Saitou consistently exceeds them.The private rooms are generally available when the second chef or the head chef is not running lunch service, allowing for a more casual experience of the Saitou atmosphere, which I think is one of its charms.I hope to come back in winter next time.It was a great meal. Less

My wife’s friend made a reservation for a lunch gathering at Sushi Saitou. We were seated at one of the nine counter tables.The apprentice who took care of us was Jason. There were three customers at our counter, and the other male guests were from overseas. Jason spoke not only English but also Chinese.We reserved the following course:"Omakase Course @ JPY 16,500 (tax included)"We enjoyed the following dishes:◯ Appetizer: Wakame seaweed and myoga◯ Sushi:- Karei (flatfish)- Ara: Firm texture with strong umami!- Kohada (gizzard shad)- Akami (lean tuna): Sweetness that’s unexpected for lean fish- Chutoro (medium fatty tuna): Rich and even sweeter!- Otoro (fatty tuna): Delicious fat- Aori Ika (squid): Delicately cut and tender!- Aji (horse mackerel): Rich in fat, pairs perfectly with garlic ginger soy sauce- Hamaguri (clam): Soft with a great texture. The sauce was also excellent- Kuruma Ebi (sweet shrimp): Plump and thick, with rich flavor- Murasaki Uni (purple sea urchin)- Anago (sea eel): Melted in my mouth- Futomaki (thick roll)- (Additional) Toro Taku (fatty tuna with takuan)◯ Miso Soup: The seafood dashi was incredibly delicious!◯ Tamagoyaki: A high-end dessert-like sweet omeletEvery piece of sushi was absolutely delicious! The presentation of the sushi, especially the three consecutive pieces of tuna, was stunning. Jason’s rice molding was exquisite, and the melt-in-your-mouth texture of the rice with the otoro and anago was particularly delightful.We enjoyed the following drinks:- Higan Junmai Daiginjo from Niigata- Jikon Junmai Daiginjo from MieThe total bill for two was JPY 37,000. We had a wonderful experience at Sushi Saitou at a great price.It was a great meal! Less

Lunch seating. A full course starting with appetizers. Saitou's unchanged beautiful voice resonates. The atmosphere is comfortable, every dish is delicious, perfectly portioned, and the sake is excellent. A treat I look forward to a few times a year. What more could I ask for? At the counter, there are 10 seats on this day. No background music. The sake is Hingan.**Appetizers** - Hairy crab with junsai - Bonito - Octopus simmered in sakura broth - Steamed abalone - Rice with abalone broth, served like ochazuke - Nodoguro (blackthroat seaperch) **Nigiri** - Sea bream - Red snapper - Kohada (gizzard shad) - Marinated lean tuna - Medium fatty tuna - Fatty tuna - Squid - Sweet shrimp - Horse mackerel - Clam - Sea urchin - Anago (conger eel) - Soup - Thick roll - Egg A truly grateful experience. I hope to continue visiting (if I can get a reservation) in the future. Less

Japan's pinnacle of sushi.A refined space that exudes tranquility and elegance.From the first bite to the last piece, every preparation and calculation is flawless. The freshness of the ingredients and the meticulousness of the preparation are evident, but what stands out the most is the overwhelming harmony between the rice and the toppings.The rice, seasoned with red vinegar and salt, delicately falls apart the moment it touches your palate, perfectly complementing the umami of the toppings.Each piece, whether it's the deep flavor of the tuna, the melt-in-your-mouth eel, or the expertly crafted kohada, is presented in its finest state, showcasing the true allure of the ingredients.There is no compromise in temperature control or timing of service, and each piece brings a quiet sense of awe.The beauty of the sushi, its flavors, the ambiance, and the pleasant service all harmonize perfectly, creating a luxurious experience.It was a blissful time where I could truly savor the essence of sushi culture and the ultimate craftsmanship. Less

I regularly visit Sushi Saitou, and this review is from July 2026.Starting with the refreshing flavor of hairy crab and water shield in a vinegar sauce, followed by the sensual texture of kohada (young gizzard shad) and the rich taste of lean tuna, culminating in the dense flavor of summer horse mackerel.Each dish exudes coolness and elegance, transforming the natural flavors into an exquisite form.From appetizers to sushi, this course beautifully showcases the stars of summer in the signature style of Sushi Saitou.It was a great meal.▪️Price▪️Course + Japanese sake Omakase 180mlJPY 50,000▪️Course Duration▪️Approximately 1 hour and 45 minutes■List of Dishes■●Appetizers【Hairy Crab & Water Shield】★★★★【Marinated Bonito】★★★★★【Braised Octopus】★★★★★★【Steamed Abalone】★★★★★★【Blackthroat Seaperch】★★★★●Sushi【Starry Flounder】★★★★★★【Fresh Sea Bream】★★★★★【Kohada】★★★★★★【Lean Tuna】★★★★★★【Medium Fatty Tuna】★★★★★★【Fatty Tuna】★★★★★★【Mudskipper Squid】★★★★★【Sweet Shrimp】★★★★★【Horse Mackerel】★★★★★★【Braised Clam】★★★★★★【Purple Sea Urchin】★★★★★【Conger Eel】★★★★★【Thick Roll & Egg】★★★★▪️Details Below▪️●Appetizers【Hairy Crab & Water Shield】★★★★The strong acidity of the vinegar sauce rushes through, while the fibers of the hairy crab dissolve softly, enhancing its sweetness.The transparent flavor and pleasant texture of the water shield add a refreshing touch.A perfect first dish for a hot summer.【Marinated Bonito】★★★★★A luscious mouthfeel.The umami lingers in the mouth, and the iron-like acidity beautifully balances the overall flavor.A refined summer bonito.【Braised Octopus】★★★★★★The moment you bite into it, you feel a pleasant texture—neither too hard nor too soft, with just the right amount of elasticity.The aroma of the octopus spreads gently, and the sweetness of the sauce enhances its flavor.A classic yet exquisite dish.【Steamed Abalone】★★★★★★As soon as you open the dish, the aroma of seaweed and abalone fills the air.You feel the elasticity as you bite into it, and it has a clean, crisp texture.As you chew, the aroma becomes richer, and the umami softens and intensifies.The dashi sauce is deep yet clear.Combined with the aroma of seaweed, it creates a subtle yet profound flavor.Finally, when you mix the rice into the dashi, the umami of the dashi and the acidity and saltiness of the rice beautifully intertwine, allowing you to fully enjoy the "deliciousness."【Blackthroat Seaperch】★★★★The aroma of the skin is toasty, and the tightly packed flesh releases its umami without being overly fatty.●Sushi【Starry Flounder】★★★★★★The well-hydrated flesh has a firm texture amidst its juiciness.When you bite into it, it melds perfectly with the rice, and the acidity brings out the umami.The aroma follows smoothly.This is the sushi of Saitou.【Fresh Sea Bream】★★★★★With a squeeze of sudachi (Japanese citrus).The fresh citrus aroma reveals the refined yet robust umami of the flesh.As you chew, it harmonizes with the rice, completing the flavor of the sushi.【Kohada】★★★★★★Moist and luscious, with a sensual mouthfeel.The acidity is gentle.From within the flesh, the umami and aroma are released.【Lean Tuna】★★★★★★Smoothly melding with the tongue, it gives an erotic first impression.The iron-like flavor deepened by marination is brought forth by the rice, showcasing the deliciousness of summer lean tuna.【Medium Fatty Tuna】★★★★★★With a finely textured, delicate quality.As it enters your mouth, the aroma bursts forth, and as you chew, the fibers release acidity and umami.This is also a summer delight.【Fatty Tuna】★★★★★★In the belly section.While it has fat, the texture remains juicy without heaviness.The aroma that bursts forth when you chew is vibrant.As you chew, the umami flows out from the muscle, showcasing the firm deliciousness typical of summer fatty tuna.【Mudskipper Squid】★★★★★With a thick cut, the careful knife work makes it easy to bite.As you chew, it beautifully intertwines with the umami of the rice, and the squid's sweetness and aroma develop in your mouth.【Sweet Shrimp】★★★★★Bursting flesh.While it has a firm texture, it does not separate from the rice, allowing you to fully experience the aroma and sweetness of the sushi.【Horse Mackerel】★★★★★★Draped in beautiful fat, the flesh glistens.The refreshing taste of scallions brings forth the dense flesh, overflowing with rich umami, and the density of the flavor even allows you to sense sweetness.A wonderful aftertaste, this is summer horse mackerel.【Braised Clam】★★★★★★A sizzle-filled braised clam.Perfectly rare, it releases the refined umami and aroma of the clam with elasticity.As you chew, the aroma of sansho (Japanese pepper) adds a refreshing touch, beautifully filling your mouth with braised clam until the end.【Purple Sea Urchin】★★★★★The rich aroma and deep umami spread as it mingles with the rice melting in your mouth.The aroma wafts through your nose, and the lingering aftertaste is long, allowing you to slowly immerse yourself in its flavor.【Conger Eel】★★★★★Plentiful and plump conger eel.The deliciousness of the sauce and the umami of the flesh blend beautifully with the rice.Saitou's conger eel.【Thick Roll & Egg】★★★★Thank you for reading.If you found this helpful, I would appreciate a "like" or a "follow."I also have an Instagram account.I would be grateful if you could check it out as well.Instagram: gatarou19URL: https://www.instagram.com/gata Less

This was a long-awaited visit to a restaurant I had admired for some time. Upon arriving, I was delighted by the exquisite quality of each dish, from the sushi to the appetizers, which made for an enjoyable experience from start to finish.What stood out the most was the harmony between the sushi rice and the toppings. The nigiri was relatively large, and the balance and temperature of the tender rice and fresh toppings were truly exceptional.Additionally, watching Chef Saitou's knife skills and the graceful way he prepared the sushi was mesmerizing; I found myself wanting to watch him work for hours.The appetizers were also perfectly delicious, leaving a lasting impression long after I had tasted them all.The counter had a very homey atmosphere, making it easy to forget my initial nervousness and enjoy the sushi in a relaxed manner.It was not just the food, but also the craftsmanship of the chef and the ambiance of the counter that made this an unforgettable experience.It was so wonderful that it has become a cherished memory for a lifetime.It was a great meal. Less

I had the opportunity to visit the main counter of Chef Takashi Saito for lunch this time.As it was my first visit to this extremely famous restaurant and I was seated right in front of the chef, I felt a sense of anticipation as I took my seat.While enjoying appetizers and sushi, I was captivated by the chef's refined knife skills and sushi-making techniques, and before I knew it, time had flown by. I initially wondered if the high ratings were influenced by bias, but upon visiting, I realized that the exceptional skills, high-quality ingredients, and the atmosphere created by the restaurant truly justified the acclaim.The trio of tuna, starting with the perfectly marinated red meat, was incredibly delicious. The final piece, unique to each restaurant, had an amazing pudding-like texture, and I was oddly impressed by how well it stood upright when served.Overall, my experience at Sushi Saitou, including the visit itself, made for an outstanding lunch outing. Less