Returning from overseas on the night of my return, I headed straight to Saito-san's place. The food was delicious. Every dish was tasty, precise, and could make you hum with delight. The atmosphere was incredibly bright and cheerful. I wanted to savor each dish in blissful solitude, but I had to engage in conversation with my companions. It was a busy night. The sushi was also excellent, of course. While Trigger wasn't quite to my taste, I think people in Fukuoka tend to appreciate the texture of shellfish. The temperature of the rice was also noteworthy. While it may not be the best in terms of rice alone, I personally love the courses at Saito-san's more and more. I may have mentioned it before, but how could anyone resist becoming a fan when faced with that infectious smile of Saito-san's?

Had a private party with friends. It was so much fun~ Numaoni-kun was making a big fuss. Even his chest hair was making a fuss. The ikura has gotten pretty firm but still delicious. The simmered eel in soy sauce... is the best!

To those who will visit Sushi Saito in Roppongi, Tokyo, this is not just a regular sushi restaurant. It is a kind of magic, a form of art, and above all, a life experience. The head chef influences everything from customer service to the dishes, creating a warm atmosphere throughout the restaurant. This atmosphere connects everyone who visits the restaurant that day, turning it into a pleasant gathering. Each ingredient is carefully selected by the head chef, such as the sea treasure known as sea urchin. The sushi, both hearty and delicate, sings in your mouth with each bite. From the aroma of the shrimp to the two different cooking methods of the conger eel, each dish is unique but harmonizes like a well-balanced music piece when put together. With the addition of the head chef's storytelling and personality, the meal becomes more than just food - it becomes a story, an adventure. Whether you are a regular customer who has been visiting for years or a guest who has traveled from overseas, meeting Chef Saito will be a special moment for many. Sushi Saito offers more than just a place to eat; it provides us with unforgettable moments and treasures that will continue to shine in our hearts. Experience this blissful time, this sushi paradise, for yourself. Once you visit, it will surely become a place you will never forget.

[Date] Visited with 2 people on a weekday at 8:30 pm. [Reservation] Invited by someone, couldn't have made it on my own. Very grateful. [Location] About a 3-minute walk from Roppongi-itchome Station, located in Ark Hills. There are Starbucks and other places to grab a drink in the same building for time adjustment. [Interior] There are both a counter and private rooms, although the private rooms feel more like two separate counters. [Order] Chef Numao's selection. Beer served in thin glasses, champagne in Riedel glasses. They pay attention to the glasses, which is great for alcohol enthusiasts. They also have a wine list. On this day, everyone at the counter was enjoying wine together, creating a lively atmosphere. This must be thanks to Chef Numao's personality. We started with some appetizers. The salmon roe had a nice texture, not too salty, allowing you to enjoy the original flavor. Delicious! We also tried different sea urchin. The Bafun sea urchin was particularly tasty. It was delicious on its own, but adding a little salt brought out even more umami. I suddenly felt like having some sake, so I ordered one. I asked for something refreshing and not too sweet, and they recommended the Bihigan from Niigata. I love that one! When we finished the appetizers, we moved on to sushi. We had marinated tuna, medium fatty tuna, and fatty tuna, all of which we thoroughly enjoyed. I usually don't like fatty tuna too much (it can be too heavy), but the one we had here had a great balance of fat and the tuna's own flavor. It was incredibly delicious. The squid was finely sliced, making it easy to eat. Everything was just so delicious! (I'm running out of words) Thank you for the wonderful meal! [Service] The staff were efficient and friendly. We had a great time in a relaxed atmosphere. (Maybe a bit too relaxed) [Final Thoughts] A top-notch sushi experience in a lively atmosphere.

Sushi Saito, which had three Michelin stars but returned them, is now a members-only sushi restaurant available on Food Auction only. The course meal takes about 1 hour and 50 minutes. This was my third visit to the private counter next to Sushi Saito, where the next-generation talent, Takuya Nubuo, is making sushi. The restaurant is conveniently located on the first floor of Ark Hills South Tower, directly connected to Roppongi-itchome Station. The interior is a small L-shaped space with a beautiful white wooden hinoki counter with 9 seats. Takuya Nubuo is a young hopeful who has trained at Sushi Saito and shows solid skills in both handling and sushi-making. The conversation was enjoyable and the atmosphere was homely. I look forward to his future success! The menu I had included: - Ikura - Red sea urchin from Imabari, purple sea urchin from Aomori, horse dung sea urchin from Rebun - Hair crab - Shabu-shabu of fish head - Octopus - Grilled white eel - Flatfish - Striped jack - Horse mackerel - Lean tuna - Medium fatty tuna - Fatty tuna - Spot prawn - Squid - Sardine - Grilled eel - Toro sushi roll - Egg sushi - Tamago

"Udon is the main dish" Instagram https://instagram.com/alwaysudon/ Udon is the main dish TikTok https://www.tiktok.com/@alwaysudon "Sushi Saito Nubio's Club" Nubio has really become amazing. His sushi skills are among the top in Tokyo. The crab sashimi was delicious, but the seared Engawa that was served to someone allergic to crab looked so good. I want to try that next time. Official Blog https://alwaysudon.com/

I took some photos during my regular visit to the restaurant. Today, I sat at Mr. Numaono's seat. It's hot in the summer, but the sushi tastes refreshing and delicious. I went with my best friend and we enjoyed the summer sushi. Personally, I prefer the clear flavors of winter sushi. Everything we had today was delicious, especially the grilled conger eel with its crispy texture. The combination of salt and conger eel was amazing. The sushi with striped jack was also flavorful. Summer is really great. It was delicious.

I was able to visit Saito-san, which I had been looking forward to, thanks to fate. The menu and taste were as wonderful as the reviews, and I had a very fulfilling time. The food and dishes make you want to keep drinking. They are not accepting new reservations, so who knows when I'll be able to visit again... I really want to go back to that atmosphere. Thank you for the meal.

Thank you for viewing. I revisited the Tabelog Award 2023 Gold-winning restaurant, "Sushi Saito," which is also listed in the top 100 restaurants. It was a pleasant gathering with acquaintances on this day. Although summer is coming to an end and it is still hot to go out, going to eat sushi is a different story. The counter seat was lively with the head chef's talk throughout the evening, creating a fun atmosphere. Here are the dishes I had on this day: - Dashi Ikura with Seaweed: A collaboration of bouncy ikura, dashi, and seaweed. - Uni from Yoichi, Murasaki Uni from Otaru, and Aka Uni from Ehime: A luxurious trio of uni for comparison. Personally, I favored the Aka Uni. - Hairy Crab - Boiled Abalone - Steamed Octopus - Grilled Conger Eel - Flounder Marinated in Kombu - Striped Jack - Flatfish - Lean Tuna, Medium Fatty Tuna, Fatty Tuna - Squid - Spot Prawn - Horse Mackerel - Sardine - Conger Eel - Soup - Thick Roll - Tamago (Egg) It was a very enjoyable time, and I look forward to visiting again. Thank you for the delicious meal.

I regularly visit the private room at Numao-san's restaurant! This time, I had the place all to myself. As always, the food was delicious. The appetizers and sushi were a lineup that made me feel the summer vibes, with new salmon roe, fresh squid, and young snapper. I also enjoyed some sake, making it a fun and enjoyable meal from start to finish. I will definitely be visiting again! Thank you for the wonderful meal!

I have been a regular visitor to this restaurant for over 10 years, ever since they relinquished their Michelin 3-star status and became a members-only establishment. Most of the customers are familiar faces. Sushi Saito had just returned from their summer break, having spent it in Korea where they indulged in plenty of food and drink. Despite the break, the sushi was excellent as always. The uni tasting, simmered abalone, and crispy anago were all outstanding. I won't go into detail about the sushi itself, as it goes without saying. The highlight of the day was when a guest from overseas treated us to a bottle of Romanée-Conti '81 from their private collection. It had been many, many years since I last had Romanée-Conti... It was a blissful experience, enjoying the best sushi with the best wine. Thank you for the wonderful meal! 🍣🍷

"Nunoo no Kai" is a high-class restaurant with a cozy atmosphere where you can enjoy drinking with everyone. The grilled conger eel was excellent, with a perfect balance of heat and a delightful texture. Since it is summer, the appetizers were more delicious in my opinion. The torotaku roll was also delicious! Unfortunately, I don't have a picture. I would like to try the winter tuna as well! It was a fun and delicious gathering!

"Sushi Saito" is a renowned restaurant that has won the prestigious Michelin 3-star rating for 11 consecutive years, as well as being awarded the GOLD on Tabelog and listed in the top 100 restaurants. It is considered the king of the sushi world. Reservations are by introduction only and not open to the general public. The course I had today included: salmon roe, hairy crab, shirako (milt), simmered fish intestines, octopus, grilled conger eel, red snapper, golden eye snapper, horse mackerel, tuna, medium fatty tuna, fatty tuna, firefly squid, striped jack, sea urchin, conger eel, soup, fatty tuna roll, and egg. The meal started with appetizers followed by sushi, served with a good pace. The warm and plump rice grains are small, adjusting the temperature to match the toppings. I also enjoyed a rare and delicious Japanese sake called "Higan," which complemented the sushi beautifully. The unique atmosphere of "Sushi Saito," only open to regular customers, adds to its charm. It was delicious. Thank you for the meal. #SushiSaito #RoppongiGourmet #RoppongiDinner #DeliciousSushi #Sushi #GourmetFood #Foodies #Foodstagram #FoodBlogger #GourmetTravel #FoodLovers #FoodReview #FoodWriter #BClassGourmet #TokyoFood

During my regular visit to Saito-san, I experienced the August 2023 menu which started with new small-grain ikura with a soft, bursting skin, setting the stage for a summer course. The delicate texture of the newly matured ingredients, the lightness of the fish oils, the acidity, and the gentle flavors all evoke the feeling of summer. Saito-san's powerful and precise sushi craftsmanship blew away the summer heat! It was a wonderful summer experience! Looking forward to the next visit. - Price: Approximately 40,000 yen for the course (sushi + appetizers) - Duration: About 1 hour and 40 minutes - Highlights: - Appetizers: New ikura, Kazunoko, Hairy crab, Steamed abalone, True conger eel, Tender octopus, Grilled conger eel - Sushi: Flounder marinated in kombu, Striped jack, Shinko (young gizzard shad), Lean tuna, Medium fatty tuna, Fatty tuna, New squid, Sardine, Spot prawn, Horse mackerel, Sea urchin, Conger eel, Rolled sushi with egg and pickled radish Detailed ratings and descriptions are provided for each dish.

■ Visit Date: August 4, 2023 (Friday) 6:00 pm - 8:00 pm ■ Reservation: Invitation from a regular customer ■ Cuisine: Chef's selection, around ¥40,000 including drinks, total bill ¥46,970 ■ Restaurant Description: The size of the shari (sushi rice) ball is cute and just right, making it easy to eat in one bite. The red vinegar used in the shari gives a nice tangy flavor that complements the sushi toppings perfectly. The temperature of the shari remains consistent throughout, enhancing the umami of the sushi toppings. Chef Saito's minimalistic hand movements, with only three movements, add to the overall dining experience, creating a comfortable and enjoyable atmosphere where you can naturally savor each bite. ■ Appetizers: ❶ Fresh soy sauce-marinated salmon roe: The perfect balance of saltiness and freshness enhances the natural flavor of the salmon roe, creating a delightful burst of sweetness in each roe. The roe bursts in the mouth, releasing a refreshing coolness and spreading its delicious essence, leaving a lasting impression. ❷ Herring roe: Tosa-style dashi, bonito flakes. The herring roe soaked in rich dashi broth has a delightful crunchy texture. As you chew, the saltiness of the roe, the umami of the dashi, and the acidity of the bonito flakes blend together harmoniously, creating a complex and satisfying flavor profile. ❸ Hair crab: Crab miso with Tosa vinegar. The mound of hair crab is visually stunning, and breaking it apart feels almost sacrilegious. However, once you taste the sweet crab meat and unique crab miso, you understand why it's worth it. The flavors intertwine beautifully, enhancing the natural sweetness of the crab without losing its moist and tender texture. ❹ Steamed abalone: Seaweed. The abalone, with its perfect balance of elasticity and tenderness, offers a delightful chewing experience. The seaweed's aroma complements the abalone, while the savory broth enhances its richness, creating a symphony of flavors that resonate with each bite. ❺ Flounder fin sashimi: Chilled green onion ponzu. The flounder fin is blanched and then served cold in a green onion ponzu sauce. The refined umami of the flounder fin, often called the "phantom fish," captivates the palate with its delicate texture and subtle fattiness. The refreshing tang of the ponzu sauce enhances the natural flavors of the fish, leaving a lasting impression on the taste buds.

Thank you for viewing. I revisited the Tabelog Award 2023 Gold-winning restaurant, "Sushi Saito," which is also one of the top 100 restaurants. Once again, the chef's swift and precise movements in serving the dishes were truly beautiful. The pace of his sushi-making is fast, fitting perfectly with the signature style of Saito-san. It has been over ten years since I started coming here, and nothing has changed at all. The counter seats were filled with a cheerful atmosphere throughout, making it a delightful dining experience. Here are some of the dishes I had on this day: "Ikura and seaweed," "Kazunoko, bonito flakes," "Hairy crab," "Steamed abalone." The thinly sliced abalone, combined with dashi, seaweed, and a hint of the sea, tantalized the senses. The "Hontarataki with scallion ponzu" had a texture reminiscent of blowfish sashimi, and was delicious. The "Simmered octopus" and "Grilled conger eel" were outstanding. The conger eel was especially delicious, with the spicy soy sauce being a perfect match. The nigiri sushi included "Matsukawagarei," "Shima aji," "Kohada," "Akami zuke," "Chutoro," "Otoro," "Shiroika," "Kuruma prawn," "Aji," "Buffun uni," "Conger eel," "Soup," "Futomaki," "Tamago." It was another enjoyable dining experience, and I look forward to visiting again. Thank you for the delicious meal.