Yakitoriguy x Torisho Sai Pop-Up@Culver City ★★★

Yakitoriguy x Torisho Sai Pop-up. Fun collaboration with Sho-san from Torisho Sai Kyoto, who’s an apprentice of Ichimatsu. Fresh & perfect Yakitori served hot. Tokyo Mid-Night Diner vibe. 1/2 Chicken plus veggies served per person. $285 plus fees per person on Tock. BYOB sake. Subscribe to his newsletters for next pop-ups.

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Black Chicken with Grated Radish & Spring Onions

Chicken Detail

Sho-san from Torisho Sai in Kyoto

Chicken Chest

Sasami (Chicken Tenders) with Shiso Flower & Ume Plum Paste

Negima with Momo (Thigh)

Tomatoes

Tebasaki with Lemn

Corn

Chicken Oyster with Thigh Meat & Finger Lime

Chicken Liver Taco Style

Karae (Chicken Drumstick) with special salt from Kanazawa/ Ishikawa

Gizzard

Tsukune

Duck

Ramen

Apple Nectarine with Mirin Honey Ginger

Hojicha

Guests signing on Sho-san's Fan

Sushi Masaki Saito@Toronto ★★★

Excellent Michelin Star Sushi Omakase. Best Sushi Ever. Used to be 2 Michelin Stars. Fresh fish from Japan. Chef Saito prepared the Shari (Sushi Rice) himself in front of everyone using 2 kinds of red vinegar. They changed from serious to a more fun & friendly vibe. Amazing sommelier Benjamin. $780 CAD per person. Corkage fee $200 CAD. Refillable Hot Green Tea $15. Metered street parking or $15 at Whole Foods paid lot across the street. 

Related Post:
Sushi Masaki Saito – October 7, 2024

Akagai from Miyagi

Master Sushi Chef Masaki Saito

Kegani (Hokkaido Hairy Crab)

Hiroki Junmai Ginjo Sake $250 (bottle)

 

Soy Marinated Katsuo (Bonito/ Skip Jack Tuna) with Seaweed Sauce

Japanese Grouper Yakitori

Hokkaido Ankimo with Japanese Black Pepper & Yuzu Zest

Shari mixed with light & dark akasu

Japanese Pike Conger Eel with Osetra Caviar from Belgium

Grilled Nodoguro/ Akamutsu (Japanese Sea Perch)
topped with daikon radish, ponzu, chives

Gari with Ginger from Fukuoka

Torotaku (from Kyoto) Shiso Roll
with sesame seeds

Aji (Horse Mackerel) from Nagasaki
with ginger inside & chives

Tairagai (Pen Shell)

Amaebi (Sweet Shrimp) from Hokkaido

Sakuramasu (Cherry Blossom Trout) from Hokkaido (last in season)

Toro from Hokkaido, dry aged for 2 weeks

Ika (Squid)

Bafun Uni from Hokkaido

Himokyu Maki with Akagai, Cucumber, Seaame Seeds

Tamago with Shrimp & Yamaimo

Miso Soup - used 5 different kinds of miso & aged for 7 days

Mango from Miyagi

Signature Green Tea Blancmange

Hojicha

Sushi Masaki Saito
88 Avenue Road,
Toronto, ON, Canada M5R 2H2
416-924-0888
https://www.masakisaito.ca/