How to book Sushi Saeki

Sushi Saeki is an Edomae sushi counter in Ginza run by chef Hiroshi Saeki, who comes from Osaka². He began in Japanese cooking in the Kitashinchi district there, moved into sushi and worked out his own style of nigiri, then spent time in Kyoto studying classical culture and the meaning behind nigiri shapes and techniques before he moved to Tokyo and opened Sushi Saeki². He now runs several restaurants and also mentors young chefs².

The restaurant is on the second floor of the La.La.Grande Ginza building near Ginza Station. It serves dinner from 18:00 and is closed on Sundays and public holidays^1,2. There is a single chef's tasting course, and every guest starts at the booked time¹.

The kitchen uses red vinegar, but only after resting it in a jar to soften its sharpness, and checks the vinegar every day before making the rice². Saeki tries to show the movement of the fish in each piece: the tail of the kohada, for example, is curved in the Edo style known as "inase"². He also draws on Kansai tradition, and box-pressed sushi can appear on the course². He holds that the chef, not the guest, is responsible when someone dislikes an ingredient, and works to change their mind through how he handles the fish and the temperature he serves it at².

Sushi Saeki won a Tabelog Award Bronze in 2021, 2022, 2025 and 2026, and was named one of Tabelog's 100 best sushi restaurants in Tokyo in 2021, 2022 and 2025².