Serving Pure, Elegant Sushi in a Tranquil Residential Area

The highly acclaimed "Sushi Saito," a three-Michelin-starred sushi institution, has inspired a new venture. "Sushi Tsubomi," produced by Koji Saito himself, is set to open.

From the interior design and ingredient sourcing to the selection of ceramics, Mr. Saito meticulously curated every element, infusing the space with the essence of his renowned establishment.



Passing through the simple white noren at the entrance reveals a serene space adorned with natural wood. A meticulously shaped pine bonsai in the inner garden greets guests.

At the hinoki cypress counter stands Makoto Maruyama, a sushi chef who honed his skills at "Sushi Saito" and was personally chosen by Mr. Saito to lead "Sushi Tsubomi." Mr. Saito has long wished for his disciples to thrive in this culinary world. "Sushi Tsubomi" was born from this desire, providing a place for young chefs, still like "buds" (tsubomi), to find their dreams after rigorous training.

The fish used for the toppings are sourced from the same purveyors as "Sushi Saito." Every morning, Maruyama-san visits the Tsukiji fish market, seeking out the finest ingredients. Upon returning to the restaurant, he swiftly begins preparation, ensuring the sushi possesses a clear, unadulterated flavor.



The sushi rice is made from aged short-grain rice. Its moisture content is adjusted according to the season, and it's cooked to perfection based on guest reservation times. It's seasoned with only red vinegar and salt, with no sugar added. The chef's meticulous attention extends to varying the temperature of the rice for different toppings.

The clean flavors of the sushi pair exquisitely not only with sake but also with wine. The diverse beverage selection allows guests to enjoy their sushi and drinks in their preferred style.

A Commitment to "Cleanliness"

A unifying philosophy at "Sushi Tsubomi" is the dedication to "clean work." Overly prolonged preparation can diminish the natural flavors of the ingredients. In the kitchen, tasks are executed with speed and precision. This commitment stems from the belief that meticulously prepared elements result in a beautiful final product.



Furthermore, grace in movement is highly valued. The character of the sushi chef is reflected in their craft. Maintaining poised posture and a sense of cleanliness are paramount.

Mr. Saito instills in his disciples the importance of cleaning and tool maintenance. He believes that a clean environment and well-kept tools naturally lead to delicious and beautiful sushi. This philosophy is deeply embedded in "Sushi Tsubomi."


Sushi Tsubomi
Opening | Thursday, July 5, 2018
Hours | 6:00 PM - 8:30 PM
Price | Omakase Course from ¥20,000 (excluding tax)
Location | QG Higashiyama Bldg. 1F, 1-21-26 Higashiyama, Meguro-ku, Tokyo