Best Dishes at Sushi Saito

An omakase course featuring a progression of seasonal nigiri, starting with lighter white fish, moving through tuna varieties, and finishing with richer items like uni and egg. Each piece is a study in harmony where ingredients are united in equilibrium. The course showcases Saito's legendary technique and his sourcing of seasonal seafood at unparalleled quality.

Silken slices of kohada served as glossy as platinum. The fish's subtle briny flavor and delicate texture work in equilibrium with Saito's slightly warm rice, which carries a delicate touch of acidity and a gentle bite.

Otoro is served during the tuna sequence after leaner cuts. The fatty belly melts instantly on the palate, showcasing the seasonal peak of the fish. Saito's technique of slightly warming the rice emphasizes the umami richness.

Top-class briny uni from Hokkaido served at its seasonal peak. The ingredient's naturally complex umami is left largely unadorned to shine on its own. Part of the omakase course where each piece builds toward a harmonious whole.