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マグロの赤身
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マグロの中トロ
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マグロの大トロ
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シマアジ
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ホシガレイ
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コハダ
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アカイカ
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クルマエビ
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アジ
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煮ハマグリ
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ムラサキウニ
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煮アナゴ
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ジュンサイとカニの酢の物
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蒸しアワビ
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煮タコ
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カツオのタタキ
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アラの酒蒸し
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太刀魚と水ナス
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あおさのお椀
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太巻き
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玉子
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
「鮨 さいとう」は、2005年に鮨 かねさかの赤坂店としてオープン。その後、2014年に店名を「鮨 さいとう」に変えて現在の場所に移店しています。また、ミシュランガイド東京2019までは、10年連続で三つ星を獲得していた名店です。現在は、一見さんからの予約を受け付けていない為、選定の対象外となっています。
この日は、平日の12時に予約して訪れました。
凛とした佇まいが美しい店内は、カウンター8席のみの小ぢんまりした造り。
メニューは、「おまかせコース（約30,000円）」のみとなっています。
訪れた日のラインナップは、
【つまみ】
◼️ジュンサイとカニの酢の物
◼️蒸しアワビ
◼️煮タコ
◼️カツオのタタキ
◼️アラの酒蒸し
◼️太刀魚と水ナス
◼️あおさのお椀
【にぎり】
◼️ホシガレイ
◼️シマアジ
◼️コハダ
◼️マグロの赤身
◼️マグロの中トロ
◼️マグロの大トロ
◼️アカイカ
◼️クルマエビ
◼️アジ
◼️煮ハマグリ
◼️ムラサキウニ
◼️煮アナゴ
◼️太巻き
◼️玉子
素材の味が際立つ上品なつまみ7品と素材の旨味を引き立てたシャリが旨すぎるにぎり14巻を堪能しました。
つまみの中では、「蒸しアワビ」と「煮タコ」が印象的でした。「蒸しアワビ」は、旨味が凝縮された柔らかく、もっちりとした食感が美味しかったです。
「煮タコ」は、味付けと柔らかさが完璧で日本酒の肴にぴったりでした。
にぎりは、とにかくシャリが絶品。徹底された温度管理と齋藤さんの技術が詰まったシャリを楽しむことができました。
ネタでは、マグロの赤身•中トロ•大トロがどれも印象的。
特に「中トロ」は、口のなかに入れると、とろけてなくなる脂が際立って美味しかったです。
大将の齋藤さんも物腰の柔らかい方で、居心地の良い時間を過ごすことができました。
死ぬまでにもう一度訪れてみたいです。