Here is the second review, this time featuring Mr. Masunaga in the second position. He was a very friendly person and I had a great time throughout. The compatibility with the handshake is really important. Sushi master Saito has a wide variety of toppings, and the combination of flounder and jalapeno is unique and delicious. Those who can drink will surely enjoy the meal. The water eggplant with mustard was a revelation in taste. The freshly steamed hairy crab, where the crab meat, crab miso, and rice are mixed and rolled by hand, was excellent just like last time. Also, the sardine roll was so delicious that I ended up ordering an extra one at the end. Among the nigiri, the grilled seasonal Matsutake mushroom from Iwate and the fatty tuna belly were particularly impressive. I am looking forward to my next visit!

I received the chef's choice course. The kasugodai nigiri was excellent, very delicious. The mozuku tsubugai was good, meichidai was okay, and the hirame with jalapeno was excellent. The shime ebi with kombu was okay, and the new ginkgo was okay. The horse mackerel nigiri was amazingly tasty. The fresh octopus was okay, the local shishamo was okay, and the hairy crab was okay. The water eggplant was excellent, and the abalone from Hokkaido was excellent. The sardine with seaweed roll was excellent, and the bonito nigiri was amazing. The squid with gold eye snapper was good, and the amberjack shabu-shabu was okay. The small skin nigiri was excellent, and the ishigaki shellfish was excellent. The small melon with blackthroat seaperch kasuzuke was okay, the tamagoyaki was good, and the flat clam isobe-yaki was excellent. The gold eye snapper nigiri was amazing, and the marinated fatty tuna nigiri was good. The additional salt koji marinated butterfish nigiri was excellent. The yellow chive miso soup was excellent, the negitoro hand roll was excellent, and the eel nigiri was amazing. The engawa nigiri was good, the conger eel nigiri was okay. The sushi rice used red vinegar and white vinegar, with a mild vinegar taste that didn't overpower the toppings. The nigiri was soft and came out at a good pace, filling me up nicely.

10,000 yen including alcohol. The shishamo was the best I've ever had. I went in place of a friend who couldn't make it this time. It was my first visit in a while. I was seated in the second row this time. The food was delicious. I was surprised when a female staff member appeared from the kitchen with a crab for a photo opportunity. It was like the crabs were saying goodbye. The food was not only delicious but the performance was also top-notch.

Yotsuya's "Sushi Takumi" offers a traditional style of sushi where nigiri and small dishes are served alternately. Saisho is the most popular chef in the Sushi Takumi group, having trained in New York for 6 years. The restaurant attracts many foreign customers as well. The private room in a separate area is recommended for private gatherings. Personally, I enjoy the crab season the most. The aroma of hot crab meat and innards being untangled right in front of you, while taking a sip of Japanese sake, is a delightful experience. Receiving a tightly packed crab and seaweed roll handed to you, you savor it in your mouth. The texture and flavor rush into your mouth like a tsunami. A blissful time that is irresistible for sake lovers.

I was invited to a sushi gathering at Sushi Shoji Saito, a reservation-difficult sushi restaurant in Akasaka Mitsuke. It was an amazing experience. The sushi and appetizers were served alternately in the Sushi Shoji style, which went perfectly with the drinks. Everything was delicious, but the shrimp, sea bream skin, cod milt, medium fatty tuna marinated, gizzard shad, conger eel, and ohagi were particularly impressive. The purple sea urchin was still moving, which was shocking. The balance between sushi and appetizers was excellent, and the friendly and entertaining service from the chef added to the great atmosphere. Thank you to the company's president for inviting me. It was a fantastic meal! ~menu~ Sailfin sandfish Purple sea urchin Red sea bream salted Flounder with jalapeño Trumpet shell Shrimp with egg yolk sauce Simmered octopus Horse mackerel Crab innards with sauce Steamed egg custard Sea bream skin Sardine wrapped in seaweed Harusuke (young sweetfish) Hairy crab Steamed eggplant with abalone Grilled shrimp head Boiled fish scraps Trout roe Nori-wrapped flat shell Bonito grilled over straw Clam Baby mehikari Kasu-zuke (fish marinated in sake lees) Uni with egg Fatty tuna marinated Gizzard shad Conger eel Ohagi Trout roe Horse mackerel sushi stick Yellow chive and seaweed miso soup Matcha tiramisu Hojicha ice cream Senbei (rice cracker) filled with green tea cream ~Sake~ Yamagata #Super Persuasive Junmai Daiginjo Tohoku Izumi Junmai Daiginjo 61k #Sushi Shoji Saito #Akasaka Mitsuke #Akasaka #Sushi #Japanese sake #Sushi #Tabelog Award Bronze #Tabelog Top 100 Restaurants #Chuo Ward Gourmet #Ginza Gourmet #Sushi #Food Porn #Delicious #Thank you for the meal #instafood #yummy #Gourmet #Delicious

Today's dinner was at Sushi Shou Saito. The dishes that came out were as follows: - Filefish nigiri - Purple sea urchin and kelp soup - Red snapper sashimi - Flounder sashimi with jalapeno - Whelk sashimi with mustard - Striped shrimp marinated in kelp with egg yolk - Salted horse mackerel nigiri - Grilled red snapper skin - Crab innards chawanmushi - Sardine wrapped in shiso leaf - Grilled young ayu fish with salt - Crab wrapped in seaweed - Water eggplant - Abalone - Shabu-shabu of fish head with yuzu pepper - Dried young yellowtail and egg yolk rice ball - Trout roe roll - Simmered octopus - Sake-steamed clams - Pickled butterfish in salt koji - Straw-grilled bonito - Tamagoyaki (rolled omelette) - Red sea urchin gunkan sushi - Fatty tuna marinated nigiri - Grilled whelk liver - Grilled golden eye snapper skin (additional) - Eel nigiri (additional) - Miso soup with yellow chives, green nori, and shredded kelp The overall taste was quite salty (especially the kelp-marinated striped shrimp and chawanmushi were surprisingly salty, but it went well with the sake). Particularly delicious dishes were the purple sea urchin and kelp soup, which was a pleasant surprise in how the kelp enhanced the sweetness of the sea urchin. The fatty tuna marinated nigiri, straw-grilled bonito, and grilled golden eye snapper skin were also exceptionally delicious. Thank you for the meal.

The handshake is always with three people, and they serve customers at the counter. It has a somewhat casual feel, but the taste is fine, and they generally don't disappoint. If you're looking for the ultimate deliciousness, you might want to try another restaurant. The freshness of the white fish was a bit lacking, with some flesh cracking, but overall I was satisfied.

I feel calm at the counter with a digging hearth-like atmosphere. The staff are all friendly and create a good space. Everything goes smoothly. They notice things right away without having to say anything. The food was all amazing! There were a lot of dishes, but I didn't get tired of it and felt happy until the end. The grilled salted kiss was unexpectedly delicious. The salted murasaki sea urchin was the best! The texture of the Hokkaido tsubugai was soft, the sea bream with wasabi salt and jalapeno was delicious, the sweet shrimp had a nice flavor, the cured horse mackerel was soft with no fishy taste, the steamed crab innards had a strong taste but were great for snacking, the Chiba Ohara abalone was soft with the perfect amount of salt, the fragrant sea bream skin, the bitterness of the Biwako ayu was the best, the fluffy and rich hair crab, the octopus was refreshing, the summer eggplant was too refreshing, the chilled bonito shabu shabu with homemade yuzu pepper by the grandma from Saga, the beloved sushi roll with suji-komaki sardine and seaweed, the straw-grilled bonito with onion, which I usually don't like, but was surprisingly delicious, the delightful melon pickles, the baby hamaguri, the crispy junsaithaira, the fragrant and delicious Choshi mehikari kasuzuke, the tender and crispy buffoon sea urchin, the best medium fatty tuna marinated in soy sauce, which makes you want to try the new child, and the vinegar-strong tasting added dish.

Saito-san in the summer ❤️ The akagundan on this day was surprisingly rich and fragrant, it was delicious beyond belief ✨ Saito-san's sushi is of course amazing, but the appetizers are also handcrafted and incredibly delicious! The head chef and staff are always so friendly, making it a very cozy place and my favorite restaurant.

I visited Saito for the first time and was impressed by the exclusive atmosphere. The photos alone remind me of its greatness. The balance of saltiness in the dishes was amazing and incredibly delicious. Although it is a popular and hard-to-book restaurant, they still value their customers who have been with them since before they became famous. I learned a lot from this experience.

"Sushi Takumi Saito" in Akasaka, which branched off from "Sushi Takumi" that alternates between nigiri and otsumami. I had the opportunity to visit and was impressed. Upon entering the shop and taking off my shoes, I was greeted by a beautifully lit counter. The counter, which is sunken kotatsu-style, can seat about 10 people. Both the sushi and otsumami were exquisite. The shari rice is adjusted to match the toppings by changing the type of vinegar used. The last items, hokkaido and bakudan, were additional orders. While there has been an increase in trendy sushi restaurants recently, this shop competes based on taste and is a hardcore establishment. I had a wonderful time and will definitely visit again.

The level is quite high. There's nothing to complain about. The service was also good, even though the staff were probably part-time workers, they were considerate and functioned well. I was wondering why, but I understood when the master explained the additional information at the end. He had charisma and was really great. Although I didn't have the master prepare my sushi, the reason for working there was because they wanted to work under the master. It really showed in the taste, and it was an excellent restaurant.

I visited for the second time, looking forward to it as the last visit was delicious. Just like last time, the meticulous preparation and various mechanisms to delight customers' five senses made everyone smile. It is a high-end restaurant, but there is no sense of stuffiness, and the homely atmosphere is also wonderful. It's nice that you can relax without worrying about the difficult head chef. The 2 and a half hours were truly showtime. Thank you for the meal♪

For some reason, I had never been able to visit Sushi Takumi Saito before, but I finally made my first visit. It is said to be the most popular restaurant in the Sushi Takumi group, with Chef Toshio Saito, who has experience abroad. The restaurant is about a 5-minute walk from Akasaka-Mitsuke Station. Upon entering, you take off your shoes and proceed to the interior. The U-shaped counter has 10 seats and is styled like a sunken kotatsu table. This time, thanks to a regular customer who made a reservation for us, we were able to sit in front of Chef Toshio Saito. We started with a toast with beer and enjoyed a variety of dishes and sushi items throughout the course. Overall, my impression after finishing the meal was that the atmosphere between the chef and his apprentices was good and the restaurant was lively. The course had a smaller amount of sushi but plenty of appetizers, which were delicious and paired well with the drinks. The rice was also well-prepared and tasty. I would definitely like to visit this restaurant again if I have the chance. Thank you for reading until the end! If you could give a 'like,' 'follow,' 'save the restaurant,' or leave a comment, it would be greatly appreciated and serve as motivation for the future. Thank you!

I was looking forward to coming here since last summer. I ate a lot and left feeling full. There was a birthday celebration for someone from overseas, and I felt happy to share in their joy. Personally, I preferred the previous visit, but this time the food was still very delicious! It was fun to try a variety of dishes. It seems that reservations are quite full. Everything was of high quality and very tasty! We stayed for about 2 and a half hours and the bill was less than 50,000 yen.

Sushi Takumi Saito Had sushi with gourmet friends after a long time! Both the appetizers and nigiri were high quality! The chef's service was great too. Had fun drinking fin sake and enjoyed the atmosphere. Prices are a bit high though. #TabelogBronze #AkasakaMitsuke #AkasakaMitsukeGourmet #MinatoWardGourmet #MinatoWard #Sushi #Sushi #Sushi #TabelogTop100 #TabelogHighRating #Gourmet #WantToConnectWithGourmetLovers #GourmetInstagram #GourmetClub #TokyoGourmet #GourmetGuys #Caregiver #CertifiedCareWorker #CEO #Entrepreneur #DayCareServices #HomeNursing #HomeCare #HomeCareSupportCenter

Once again, we had a great time at "Sushi Takumi Saito" during a private party with friends. The counter is curved, so having it all to ourselves made the experience even more enjoyable. This time, we tried delicious dishes like hairy crab and golden eye snapper. Although we only had 10 pieces of sushi, the appetizers were plentiful and left us feeling very full. Visit their official blog at https://alwaysudon.com/ for more information.

After being taken to the restaurant by a friend after golfing, we arrived a little late due to it being crowded. The atmosphere was warm and welcoming, with delicious sushi and sake making for a happy time. I was happy that we could add on to the course and order our favorite items. The cute waitress with the additional crab in the 5.6 volume was a bonus.

Representative restaurant in the fiercely competitive area of Akasaka Mitsuke. The style of taking off shoes and entering a sunken kotatsu-like seat is quite relaxing. The bright, arched counter is also lovely. It is lively and somewhat homely, despite being in Akasaka. The inclusion of gari and sea grapes is a nice touch. The style of serving sushi and snacks randomly with a good tempo. - Spanish mackerel nigiri ☆☆ Spanish mackerel marinated in Matsumae style. It is sticky, melts in the mouth, and has a subtle flavor of kombu. - Mozuku ☆ Warm mozuku. - Red snapper - Flounder Smoked ankimo. - Striped shrimp marinated in kombu ☆ With egg yolk. - Sayori marinated in kombu nigiri ☆☆ Crispy texture and strong kombu flavor are excellent. - Bamboo shoot chawanmushi Served with crushed sansho pepper as a condiment. - Tai skin - Smoked firefly squid. - Cherry trout nigiri ☆☆☆ Cherry trout marinated in cherry blossom. The balance of saltiness and cherry trout flavor is superb. - Kinmedai shabu-shabu ☆ The aroma of oil is fantastic. The texture of kinmedai is excellent. It goes well with yuzu pepper. - Simmered scallop nigiri ☆☆ The contrast between sweet sauce and vinegared rice is good. - Scallop liver ☆☆ Like raw liver. - Red snapper shirako Intense flavor. - Grilled clams ☆ Needless to say, the soup is excellent. - Spear squid ☆ Spear squid with eggs. - Young sea bream nigiri ☆☆ Salted egg yolk. Excellent melt-in-your-mouth texture. Refreshing. - Belt fish Plump and clear oil with strong umami. - Rolled omelette with dashi stock - Sea urchin gunkan-maki Sea urchin wrapped in seaweed. - Medium fatty tuna marinated nigiri ☆☆ Good melt-in-your-mouth texture with a spicy accent. - Horse mackerel stick sushi - Bigfin reef squid nigiri ☆ Carefully hidden knife work. Sticky and incredibly sweet. The abundant use of cherry blossoms creates a sense of seasonality, making it a wonderful experience.

This was probably my third visit, and it's definitely one of those places where I always make sure to book a reservation before leaving! The service, speed of food delivery, and taste are all top-notch. Despite being very famous, the staff is not pretentious and the atmosphere is really welcoming. You can enjoy your meal in a relaxed and fun way! Everything was delicious, but the Ankimoto Nara-zuke sushi was incredibly tasty. I couldn't resist and ended up ordering 16 more pieces of sushi because they were all so delicious. I will definitely be going back again! Thank you for the wonderful meal!

Let's get excited for today! Today, I visited Sushi Master Saito. In conclusion, it was a fun and incredibly delicious restaurant! What's great about it is that both the sushi and appetizers are outstandingly delicious. Each dish has a unique touch, not just the usual presentation. The alternating style of serving sushi and nigiri at Sushi Master is wonderful! Particularly delicious were the appetizers, such as the sweet shrimp with egg yolk topping. The scallop liver with green onion salt was also amazing, with a rich flavor that was truly delicious. The richness of the liver was incredibly intense, and it was a truly delightful experience. The nigiri were all delicious, with the cherry salmon (with cherry leaf) having an excellent aroma. The sea urchin was of high quality, sweeter and taller than at other sushi restaurants. The way the tuna was sliced was fantastic, making it feel like you were eating medium fatty tuna. The famous ohagi was wonderfully soft, with a fantastic texture, and was also exquisite! Honestly, everything I ate was delicious, and on top of that, the excellent service was another highlight. Their dedication to entertaining customers is truly impressive! Finally, I had a sweet bean paste-filled rice cake with ice cream as a dessert, and I was completely full! The rice cake was also amazing, to the point where they could open an ice cream shop just based on it. I am truly satisfied! It was incredibly delicious! Thank you for the meal!