I have been to this restaurant several times, and I think it's rare to feel so excited for a meal to start. Each dish reaches the peak of deliciousness from the first bite, making me look forward to what other delicious creations will come next. The dishes, made with the best ingredients and techniques, are all undeniably delicious and it's difficult to express their flavors in words... By the way, Chef Saeki is very friendly, so you can feel at ease and I highly recommend it! Anyway, if you can make a reservation, I recommend going without overthinking it.

I visited Sae Ki in Ginza for the first time. The abalone they showed me at the beginning was amazing. It was the largest abalone I have ever seen. They also showed me ingredients like hairy crab and conger eel, which was a nice performance. We had a few appetizers first, followed by nigiri style sushi. Each appetizer was exquisite. The nigiri was delicious, especially the shinko (baby gizzard shad) during its season. However, I was more impressed by the appetizers. The prices are high. Lately, isn't sushi just too expensive everywhere?

Recently, I've been exploring new sushi restaurants with little success, but this time was a big hit. First, the appetizers. They were full of playfulness and innovation, and delicious. The bonito with 10 kinds of vegetables and liver sauce was incredibly tasty. The combination of the sweetness and bitterness of the vegetables with the bonito and liver sauce was exquisite. The turban shell with a mix of wasabi, beans, and yam added an accent to the flavor and texture. Delicious! The octopus was surprisingly tasty and had a refreshing yet rich flavor. The throat blackthroat seaperch was served with sea urchin, and the gazami (crab) had shiitake mushrooms, which I usually don't like, but they didn't bother me at all. The harmony was excellent. The abalone and seaweed were simply delicious. Then came the sushi. The medium fatty tuna melted in my mouth, and the katsuo with umeboshi was delightful. The fatty tuna bowl (an alternative to uni bowl) and the fatty tuna were excellent. The swordtip squid was finely sliced and melted in my mouth. The ark shell, red clam, shrimp, and simmered horse mackerel were all top-notch. The meal ended with a cherry on top. It was a night where I felt the head chef's playfulness, skill, and experience.

The usual hospitality and deliciousness. Some of the dishes we had today included Honmirugai and new burdock gazami, crab miso, spring truffle Densuke anago Himi buri's collar and karasumi nodoguro salted tuna pickled harukodai with umeboshi Yobuko's swordtip squid horse mackerel shrimp Sayori, etc.

Personally, I was very impressed with how user-friendly this sushi restaurant is. While some places in Ginza can be overwhelming due to the atmosphere, the chef here is very approachable without the threshold being too high. The staff are mostly young, so there are still some areas where the service could improve. They offer just under 20 types of dishes. I had about 4 drinks starting with beer. The appetizers were incredibly delicious. There were many items that suited my taste, and they go above and beyond in terms of ingredients and cooking methods. The tuna sushi was particularly impressive, with a wonderfully aged, sticky texture. The horse mackerel sushi was also very moist and had an elegant flavor.

"Sae Ki" in North Shinsaibashi was truly amazing. When I was taken there by the boss of Minami, they said they would compete in Ginza next time. Whether it's a unique feature of Kansai or the personality of the head chef, the communication was very warm and pleasant. Every dish was top-notch, with the sushi rice being sweet and spreading gently in the mouth. It's delicious!!

Sushi Saeki is a wonderful sushi restaurant with locations in Shinchi, Kyoto, and Ginza. The Ginza branch has various decorative elements like Chrome Hearts chopstick rests. The dishes may be a topic of debate due to their adventurous compositions, but I personally enjoy them. For someone like me who finds it hard to distinguish between different high-quality ingredients, the straightforward approach is just right. Visiting both Kyoto and Ginza makes me want to explore Shinchi as well. I aim to dine at all their locations. #michelinrestaurant #michelintokyo #sushilovers #sushisaeki

Saezushi Group's main restaurant, Saezushi, run by Master Saeki himself, currently has branches in Ginza, Saezushi Kyoto, Saezushi Kitashinchi, Sushi Shirokane, Saekirofune, and Saeki. It's heartwarming to see fellow Kansai people working hard in Tokyo while seeming to enjoy themselves at the Ginza branch. Tonight, as always, the dishes were splendid, living up to their reputation as the best appetizers in Japan. They may not be at the level of sushi appetizers, but this must be what Master Saeki calls the work of the flower district. It was enjoyable and delicious today as well. Thank you for the meal. Menu: 1. Matsutake Chawanmushi 2. Ishidai, Caviar 3. Flower Jellyfish and Nanohana Salad 4. Hair Crab Bowl, Miso Truffle Sauce 5. Aburabozu, Tade Sauce 6. Abalone Shabu-Shabu, Liver Sauce, Shiramine Mushroom 7. Toi Akami Pickles 8. Toi Seotoro 9. Kobudai 10. Fresh Squid 11. Fresh Squid Legs 12. Hakodate Uni Bowl 13. Carabinero Boiled for Ten Seconds, Miso Fluff 14. Aji with Green Onion 15. Ishikage Shellfish 16. Toro Rolled Sushi 17. Simmered Anago 18. Crispy Carabinero Head 19. Dried Gourd and Wasabi Roll 20. Seedless Kyoho Grape with Delaware Sauce. #Saezushi #KitashinchiSaezushi #KyotoSaezushi #SushiShirokaneSaeki #Saekirofune #EdomachiSushi #Ginza #Sukiyabashi

Steamed abalone, spicy daikon radish, octopus, red snapper, okra, asatsuki, caviar, hairy crab rice bowl, crab miso, black truffle shark fin, eggplant with thousand ryo, water spinach sushi, tuna, lean tuna sushi, fatty tuna sushi, hagashi sushi, squid ink, purple sea urchin, small bowl squid ink, shiitake sushi, horse mackerel sushi, shrimp, lobster flakes sushi, simmered clam, shrimp head sushi roll, fatty octopus sushi, eel sushi, kampyo, wasabi peach.

Please register for the offline meeting on the official LINE account. This restaurant used to be extremely popular in Osaka. There were various rumors when they expanded to Tokyo, but eventually, they relocated to Kyoto, and the head chef came to Tokyo. The appetizers were always extravagant and highly praised since the Osaka days. While the focus was on the amazing appetizers, there was no mention of sushi. This time, a friend invited me to a special seat. We started with highballs, then moved on to a hairy crab soup, sea urchin, and naturally, sake. Grilled eel, gizzard shad sushi, and a palate-cleansing soup before the sushi. Sake pairs really well with these dishes. All the appetizers and soups are delicious. This sushi restaurant is great for those who enjoy sake. Despite the differences between Kansai and Tokyo, they use quality ingredients and everything tastes delicious. The sushi starts with lean tuna, then medium fatty tuna, red snapper, surf clam, horse mackerel, shrimp, sardine, conger eel, and negitoro. The dessert is a tamago (egg) with the taste of the sun... delicious but pricey (laughs). It seems they use red vinegar in the sushi rice, but the sushi falls a bit short. While they use good fish, the balance is off with the rice, making it feel disconnected when you bite into it. The chef's anecdotes are entertaining, and you can tell he's a fun and interesting person. The young staff is friendly and eager to learn quickly. This is wonderful. However, compared to the famous sushi restaurants in Ginza, it was a bit disappointing. For those who prefer udon as their staple food, check out Always Udon on TikTok, Instagram, YouTube, and their official blog.

Sushi Saeki, a renowned restaurant in Osaka's Kita-Shinchi district, opened a branch in Ginza in October 2019. The course included dishes like simmered black abalone from Ohara, Tokishirazu pork belly, marinated octopus from Akashi, tuna from Shiogama, medium fatty tuna from Shiogama, and more. Each ingredient was top-notch, combined with skilled techniques to create a wonderful course. In a time where many restaurants claim to have the best sea urchin, this place undeniably excels in both ingredients and skills. Starting from the abalone, I was captivated! It's delightful to see top Kansai restaurants expanding to Tokyo, offering a different and delicious dining experience. I definitely want to visit again.

Saezushi is the leader of many high-end restaurants, including the flagship store in the Sae Group managed by Chef Saeki himself, as well as locations in Kyoto, Kitashinchi, Sheraton Hotel, and Rokusen Saezushi. The standout feature of Saezushi is its amazing appetizers ✨ They go beyond the level of a sushi restaurant with meticulously prepared and luxurious ingredients. When it comes to sushi, could they be the fastest in the world? The reservation system is still limited to phone calls and written reservations only, making it difficult to secure a booking in advance. However, as a familiar spot since the Kansai days, I definitely want to continue visiting in the future‍♂️ The menu for the day included: 1. Abalone with Shine Muscat ice 2. Hairy crab shabu-shabu with summer truffle 3. White sea urchin and squid somen noodles 4. Grilled sea eel 5. Nodoguro sushi 6. Pure vegetable dish, Kasago soup 7. Pickled tenme 8. Medium fatty tuna 9. Ishidai fish 10. Octopus rice 11. Shellfish 12. Horse mackerel 13. Boiled shrimp for ten seconds 14. Toro sushi roll 15. Dried gourd roll 16. Mango of the sun #Ginza Saezushi #Kitashinchi Saezushi #Kyoto Saezushi #Rokusen Saezushi #Saezushi #Edomae sushi #Chef Saeki

Today I visited Saezen in Ginza for the first time. Here is what I had: - Hokkaido's purple sea urchin and octopus from Akashi, mixed well together. The rich sweetness of the sea urchin, the texture of the octopus, and the refreshing taste of cucumber create a wonderful harmony. - Sliced beltfish, the fish was over 1.5 meters long, it was my first time seeing such a big beltfish. The size of the fish may contribute to its excellent flavor with perfect fat content. - Sashimi of marbled flounder and ayu fish, served with kombu soy sauce and flounder liver ponzu. Both the marbled flounder and ayu fish were incredibly fresh with a delightful texture. The flounder liver ponzu was particularly outstanding. - Grilled abalone, sliced and grilled over charcoal. Although steaming might provide a softer texture, the grilled abalone was a unique and delicious experience. - Hair crab hot pot with eggplant and edamame. The sweet crab meat in a slightly sweet broth, served with eggplant and edamame, was tasty. - Lean tuna sushi, moist and delicious. - Fatty tuna sushi, only the delicious part without tough tendons is served, offering a rich flavor. - Marinated salmon roe sushi, perfectly vinegar-pickled and delicious. - Swordtip squid sushi, slightly too salty for me but deliciously tender. - Pressed mackerel sushi, fatty and boneless, meltingly delicious. - Turban shell sushi, fragrant and delightful. - Horse mackerel sushi, fresh and exquisite. - Raw shrimp sushi, lightly blanched for 10 seconds. A rare treat with a sticky sweetness like sweet shrimp. - Amberjack sushi, lightly marinated and flavorful. - Conger eel sushi, beautifully presented and delicious. - Fatty tuna roll, a guaranteed delight, melts in your mouth.

Abalone, Shine Muscat, Snow crab shabu-shabu, Summer truffle, Shiitake mushroom, Edamame, Sea urchin, Squid, Sea eel, Pressed sushi, Junmai sushi, Tuna lean sushi, Fatty tuna sushi, Yellowtail sushi, Red snapper sushi, Scallop sushi, Horse mackerel sushi, Shrimp sushi, Sardine sushi, Conger eel rolled sushi, Fatty tuna and egg sushi.

The price includes alcohol. This sushi restaurant in Kitashinchi is extremely famous. The rumor about their excellent appetizers has spread even to Ginza, making it very popular. Of course, the sushi is also amazing. One of their specialties is the super premium sake. This time, I had the opportunity to enjoy excellent brands like Juyondai and Kokuryu.

Nice to see you again, Saeki-san! This is my third visit. I was invited by a senior colleague to come here today. It was a special day with hairy crab and eel! Items I ate: Sayori with caviar, Kawahagi, Hairy crab and white asparagus, Grilled eel with grated yam, Blackthroat seaperch tempura with grated mountain yam, Grilled Sayori skewer, Black abalone with minced tuna, Toro, Koshin aori ika, Uni bowl, Torikai, Aji, Kurumaebi simmered, Clams, Toro taku maki, Miyazaki ripe mango sushi. Saezushi, Tokyo, Chuo-ku, Ginza 6-3-18 La.La.Grande GINZA 2F. #Ginza #GinzaGourmet #GinzaDinner #Saeki #Kyoto #SunTamago #Mango #HairyCrab #TooDelicious #SushiStagram #Sushi #SushiStagram #SushiLovers #SushiAccount #TokyoGourmet #TokyoDinner #HardToReserveRestaurant #SquidLovers #ConnectWithSushiLovers #SushiLoversCommunity.