Here, Saito serves up sushi via the edomae style. “Edomae sushi style is slow cooked, marinated, steamed, grilled—it’s an old method,” he says.
“Fresh sushi style is only rice on the fish. You eat, and it’s so simple,” Saito continues. “My sushi style is fresh fish and how to make it more and more tasty. For example, steam, grill, marinate and cured—so many, many kinds.”
“So surprised, oh my god,” he recalls when he heard the news. “I got one star, so exciting. Second, more and more exciting. Three? I die.”
“The musician and the chef and the contractor all is a shokunin. Shokunin are craftspeople, and they must have passion and hope. A sushi chef has no goal because we must make the same quality every day. Same quality is to continue, continue, continue every day. It’s so difficult. There are 365 days.”
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Ultimately, Saito wants his customers to be happy — ultimately, it’s what makes him happy, too.