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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
とんでもない奇跡が舞い降りて来ました！！
10年連続ミシュラン三ツ星。会員制となって予約超困難店から予約不可能店となった鮨さいとうです。
食べログを始めて約4年・・・僕にとって初となる招待入店となりました。この日の前日、某有名ブロガーの方から急にキャンセルが出たので来ないか？とのお電話を頂きました！感謝に尽きます！！
六本木一丁目駅のアークヒルズの1Fに店舗があります。
隣の席との間隔がさほど広く無いものの、落ち着いた空気が流れる造りとなっています。
カウンター前に立つ斎藤さん。
数多の食通を唸らせた技がココに光ります！！
平目
サヨリ
金目鯛
鰤
こはだ
赤身
中トロ
大トロ
烏賊
海老
白海老
鰯
蛤
雲丹
穴子
巻き物
太巻き
玉子
お椀
太巻き（お持ち帰り）
さっぱりとして旨みが凝縮された平目とサヨリの白身魚からスタート。コリっとした歯応えの平目にふんわりとした食感のサヨリ。
続いて金目鯛と鰤のダブルパンチ！！最大限にまで旨みを引き出した金目鯛は噛み締める毎に美味い、そして好物の鰤は一瞬にしてシャリと共に溶けていく。
そして鮨さいとうの代名詞と言っても過言ではない鮪は鹿児島県産。口の中で味を引き立てる為に少々漬けを施しているのでしょうか。パサつきが全く無い風味抜群！そして中トロも大トロもふんわりとろける悶絶しそうなヤバイお味です（笑）思わずウーンと唸ってしまう！！
ココでシャリの話になりますが、秋田県と新潟県の米2種類をブレンドし、酢加減もネタによって変えたり温度調節も徹底しているのでしょう。口の中でホロリと崩れ、ネタと共に溶けていく様、仕向けられてます。そしてツンと来ない、むしろまろやかで柔らかな酸味具合でしょうか。
握りの話に戻します。
烏賊はカボスと塩で。少々小ぶりでしたがプリッと甘み抜群の海老、白海老もこれまた甘い！！
斎藤さん自慢の鰯は身が柔らかく脂が乗ってます。蛤は大ぶりで良好な歯応え。
雲丹は言う事無くとろける！そして今の時期は漁獲が厳しいとされる穴子も見事に柔らかく、酒の効いた甘いタレと良く合ってます！
巻き物はとろける鮪の中落ち。太巻きは干瓢や穴子、海老、玉子、胡瓜。和三盆や桜海老などを混ぜ合わせた玉子もプリンの様ななめらかさ！
握りのみのコースでしたが、どれも安定感抜群で最高の美味しさでした⭐︎
現在は新型コロナウイルスの影響でキャンセルが出たり、豊洲の魚も値が下がってきているとの事でしたが、頑張って乗り切って頂きたいと思います。
今回はまさかの棚ぼたで訪問できましたが、次回も訪問できる事を願って、これからも行いを良くします（笑）