Omakase may be defined by its unpredictability and subjectiveness, but rest assured, Sushi Saikou’s chefs do not take your blind trust in their judgment lightly. Independent of the food, simply observing the dexterity that omakase demands from sushi chefs is fascinating. Taking the whole experience of dining there into account, I wouldn’t be surprised if Sushi Saikou has converted some sushi agnostics over the years. Sushi Saikou’s 17-course tasting menu blends creativity and restraint, ultimately letting the flavor of the fish shine. The meal is fast-paced and by nature encourages you to appreciate the finer points of sushi, given the fact that most of the courses are gone after one bite. Ones that come to mind for me are the texture of each slice of fish, the modest amount of rice and 80/20 fish:rice ratio (perfect for fish lovers like me), and the jovial, informative commentary from the sushi chefs about their creations.
The chefs creatively use lemon to accentuate the fish, fashioning it into seasoning (a few of the courses had a dash of lemon salt), and sprinkling some of the nigiri with lemon juice and/or zest. It’s discreetly paired with wasabi hidden in pellets of sushi rice. Beware of the raw shrimp, which might not be everyone’s cup of tea (it’s the first place I’ve seen it served uncooked anywhere), although I enjoyed it, and the lemon juice and zest made it palatable. The meal was 17 courses in total, 3 appetizers, 13 pieces of nigiri, and a dessert.
Standouts included the toro, scallop, salmon, uni, and unagi. It was my birthday, so they prepared something extra for me, a sushi cake, with a supple bed of rice, tuna, roe and caviar that was simply scrumptious. Their dessert was extremely refreshing and a pleasant surprise. It was a light, airy custard punctuated by strong notes of matcha. The space is warm and inconspicuous, but lively at the same time. It’s a place I’d recommend without any hesitation for any special occasion you might have.
what a great evening. An excellent selection by John