At Sushi Saito ($$$$), our food critics consistently recommend: Kohada Nigiri, Uni Gunkan. Kohada Nigiri scores 99.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Gizzard shad cured in salt and vinegar. The most technically revealing piece at any sushi counter — the cure time is the chef's fingerprint. Saito's version is 40 minutes, precisely.
"Saito's kohada cure time — 40 minutes — produces a fish that is assertively vinegared without being sharp. Every detail of the cure is intentional. The piece reveals the chef immediately."
Sea urchin from Hokkaido's Rishiri Island, wrapped in nori. The sweetness-to-brine ratio is the test. No wasabi — Saito believes it masks the urchin's actual flavor.
"The Rishiri uni sweetness-to-brine balance is near-perfect. Saito's decision to skip wasabi is correct — it lets the urchin speak entirely for itself."
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