Although Sushi Sugita is also very popular, Saito is not only the first in the Tablelog sushi list, but also the chef of this restaurant, Koji Qi Teng, won a Michelin star in the first year of Michelin's landing in Japan, a Michelin star in the second year, a Michelin three star in the third year at a young age of 37, and continues to the eighth year. The member recommendation reservation system, which is almost impossible to make an appointment successfully, has cast a mysterious veil on this restaurant.

There are too many rumors about this restaurant. For example, yuriko koike, the current governor of Tokyo, once chartered Sushi Saito to receive foreign VIPs for a week. Saito's regular customers are basically distinguished guests, and this time I was not arranged by the chef's bar, but by Saito's deputy chef, Funabashi Junji.

The laughter of Koji Saito came from the main bar in the next room, but Junji Hashimoto, the deputy chef facing us, was holding sushi very quietly. He stood upright and gave off a commanding aura, all of which revealed his confidence in his professional level, which made me realize that although he was young, he was already the top sushi worker in Japan with pride and confidence, and his movements were flowing, and sushi was cut out like a work of art.