Sushisho Saito

How can elite sushi chefs respect the centuries of history in their craft while also distinguishing themselves from their peers? The answer is to keep one foot firmly planted in tradition, while stepping outside with the other. Such is the approach of the chef at Sushisho Saito, near Akasaka-Mitsuke Station, in the vibrant arts and entertainment center of Tokyo. Toshio Saito has over 30 years of experience as a sushi chef, and he has developed rock-solid relationships with some of the best seafood suppliers in the city over the years. He turns his top-quality supplies into unbeatable nigiri, with expert knife-work which follows and accentuates the natural patterns in the fish. The evenly spaced scoring on his toppings increases the contact area upon biting, resulting in a strong burst of flavor. He uses both aged and fresh varieties of fish, depending on the species and the season. These are combined with two separate types of vinegar rice, with recipes designed to draw out the umami of different varieties of seafood. The glossed surface of some dishes is due to the sauce which is painted directly on top, giving them an extremely appetizing, translucent sheen. Small non-sushi dishes are served throughout to break up the experience, and to provide a variety of textures and tastes which will keep the palate active and alert. The most innovative touch is the toppings, which add fresh accents of flavor to present old favorites in a new light. After achieving great personal success, Saito-san now wants to mentor the next generation of sushi greats, so expect great things to come out of his kitchen for many years to come.