Sushi Tsubomi

Characteristic features are the old rice used for the rice and the seasoning, which is adjusted with red vinegar and salt. The temperature of the rice is adjusted to match that of the neta, creating a sense of unity in the nigiri. In addition, the neta is made from fresh seafood purchased from the same suppliers as Sushi Saito to maximize the quality of the ingredients. The course begins with an a la carte dish, followed by nigirizushi, makimono, and miso soup. Dishes that make the most of seasonal ingredients change with the seasons and are especially recommended at the time of the meal.

The restaurant has only 10 counter seats, and dinner is served in two parts: from 6:00 p.m. and 8:30 p.m. Reservations are accepted by phone, and early reservations are recommended due to the restaurant's popularity. A wide selection of sake and wine is also available, and suggestions can be made to match the cuisine. This restaurant is ideal for special meals and business entertainment, where you can enjoy authentic sushi in a relaxed atmosphere.

It opened in June 2018 in Higashiyama, Meguro-ku, Tokyo. The restaurant was produced by Koji Saito, the owner of the famous Sushi Saito restaurant, as a place for young people to flourish, and the owner, Keiya Kawaguchi, has succeeded him and is in charge of training young people and creating seasonal dishes. Thus, the sushi restaurant is loved by many customers as a sushi restaurant that continues to take on new challenges while preserving tradition.

After graduating from Ehime University's Faculty of Agriculture, he wanted to become a teacher, but switched to a career as a sushi chef. Today, together with his young staff, he serves seasonal snacks and nigirizushi, and changes the menu every month. Kawaguchi also attended graduate school at Ehime University, majoring in fisheries management. This is part of his efforts to not only improve his skills as a sushi chef, but also to contribute to his hometown of Ehime.