[Sushiya-no-Saito in Sapporo] I Realize Tasty Hokkaido for Fresh Sushi Items
March 23rd, 2017
Sushiya-no-Saito (すし屋のさい藤) is a popular sushi restaurant founded in 2000 in Susukino, Chuo Ward, Sapporo City. Mr. Akira Saito (斉藤 明) trained his cooking skill for 17 years at sushi restaurant in Tokyo and the Sapporo is an restaurant owner. The sushi restaurant is not large, and the interior decoration is a typical sushi restaurant. About 10 counter seats, 2 tables and a small separate Japanese style room are provided, so I guess that even family customers enjoy meals if they make a reservation in advance.
Sapporo (札幌) that about 1,960,000 people live is the largest city in Hokkaido. Although there are various theories, its origin of the name is "Dry Big River (乾いた大きな川)" in Ainu language. A population of the Sapporo is the 4th largest city after Yokohama, Osaka and Nagoya in japan, and the population accounts for 36 % of Hokkaido's population! So the Sapporo has been flourished as the center of the Hokkaido. The area of the Sapporo is 1,121.26 km2, and is about as big as Hong Kong, and is the 7th largest city in the Hokkaido. The Sapporo is also famous as a tourist city, and about 15 million people come. As for a climate, it is hot that temperature rises to nearly 25 degrees in a summer, but it is easy to live without moisture. I always feel a little cool. It is cold that temperature falls to nearly -10 degrees in a winter, and amount of snowfall sometimes has more than 1 m. Article is here
Sushi of Hokkaido
Sushi is a rice dish using various types of ingredients such as raw seafood, and Hand-rolled Sushi (握り寿司) is most famous, and others are Rolled Sushi (巻きずし), Sushi Pocket (いなり寿司 * Inarizushi), Scattered Sushi (バラ寿司・ちらし寿司), Pressed Sushi (押し寿司), Izushi Fermented Sushi (飯寿し) and so on. In Japan, Fermented Sushi (なれずし) has been eaten since Nara Period, and old Japanese made sushi as a fermented food. In Edo Period, the Hand-rolled Sushi was born, and was popular with Edo people in Edo Castle Town. It was not a dish but a snack in those days. Since Meiji peropd, sushi using sashimi has become widespread in the Japan, and a bite-sized vinegared rice has become common. So the sushi refers to the Hand-rolled Sushi in a large number of cases. Article is here
I visited here with my senior came from Tokyo around 17:30 on a weekday. We sat down at counter seats, and read a menu. At first, customers must order a drink, and we read the drink menu carefully. We would take beer for now. There were no prices if I remember right, so my heart was beating. After that, we ordered Hana Course Meal (華コース). The price was JPY 10800 per one person. * Precisely, my senior treated me to the meal.
About this course, a small appetizer (お通し), side dishes (酒肴、小鉢、焼き物、香物), sashimi (お造り), sushi (握り), miso soup (汁物) are served sequentially. A young cook (板前) served the dishes depending on our situation in good time, so we had a lively conversation.
First of all, a side dish of boiled Japanese mustard spinach with bonito flakes was served. Maybe it was Japanese mustard spinach, and it had good texture. Second course was sashimi such as greater amberjack (カンパチ) sashimi, tuna (マグロ) sashimi, scallop (ホタテ) sashimi, surf clam (ホッキ) sashimi and boiled squilla (シャコ). The tuna was caught around Toi, Hakodate in Oshima Peninsula, and this sushi restraunt highly recommended it. My favorite sashimi was the crunchy scallop, and it was very fresh, and was tasty! My senior was moved with the surf clam sashimi.
Third course was side dishes of crab meat and crab butter (カニ身とカニみそ), and monkfish liver with ponzu sauce (あん肝ポン酢). In addition, chewy smoked abalone (燻製アワビ) was served, and was so good! Fourth course was a side dish of grilled asparagus (焼きアスパラガス) and miso sauce. Fifth course was a palate-cleansing side dish of sliced sashimi.
Sixth course was sushi. The cook made greater amberjack sushi (カンパチ), tuna sushi (マグロ), squid sushi (イカ), crab meat sushi (カニ), raw herring sushi (ニシン), salmon roe sushi (イクラ) and sea urchin sushi (ウニ). Especially, raw herring sushi is very unusual in Japan, I have never eat it even in Hokkaido. My senior was highly pleased. Seventh course was funori miso soup (布海苔), and was the last dish. We ate it for a hour-one hour and a half. I am glad that visitors can thoroughly enjoy marine products of Hokkaido including the funori soup in various ways, and I think that non Hokkaido people including people overseas are pleased. Thanks for the tasty meal!
|Parking lot||Free parking is not provided|
|Business hours||11:00-14:00, 17:00-23:00 * Sunday and National holiday 17:00-22:00|
|Regular closing day||Irregular closing day|
|Home page||Home page is here|
|Mapcode||9 492 057*88|
A page of Sapporo is here