Sushi Saiko

Anago is a specialty nigiri in which every detail, from the ingredients and flavoring, to the technique and how it is served to customers, is carefully considered. The light searing seems to be what gives the anago the melt-in-your-mouth texture. Uni is saltwater sea urchin from Hokkaido, known for its freshness. We also have rare toppings such as sake (salmon), Hokkaido natural king salmon (masunosuke) and our specialty anago. We are dedicated to our style of serving directly from the counter so that guests can enjoy freshly-made nigiri. For raised tatami tables, we serve 3 to 4 fresh nigiri at a time, matching the pace of the guests. The ingredient showcase that sits on the wide counter space is lined with fresh seafood. Many varieties of excellent sake are available in the beautifully lit sake shelf. Try sitting on the raised tatami at a kotatsu (table with a heater in a floor well). The perfect spot for a party too. read more